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Best Classic Homemade Blueberry Pie with Flaky Crust

Close-up of a thick slice of homemade blueberry pie recipe, showing juicy filling and golden lattice crust.
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A recipe for a traditional double-crust blueberry pie featuring a flaky, buttery crust and a sweet and tart filling that sets perfectly.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, very cold and cubed
  • 1/2 cup ice water, plus more if needed
  • 6 cups fresh or frozen blueberries (do not thaw if frozen)
  • 1 1/2 cups granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Prepare the Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.
  2. Divide the dough in half, form each half into a disk, wrap in plastic wrap, and chill for at least 1 hour.
  3. Prepare the Filling: In a separate bowl, gently combine the blueberries, granulated sugar, cornstarch, lemon zest, lemon juice, and cinnamon. Set aside while you roll out the bottom crust.
  4. Assemble the Pie: On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
  5. Pour the blueberry filling into the crust.
  6. Roll out the second disk of dough for the top crust. Place it over the filling. Trim the top crust overhang to match the bottom. Crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
  7. Brush the top crust lightly with the beaten egg and sprinkle with coarse sugar.
  8. Bake: Preheat your oven to 425 degrees F (220 degrees C). Place the pie on a baking sheet to catch drips. Bake for 15 minutes at 425 degrees F.
  9. Reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for 40 to 50 minutes, or until the crust is golden brown and the filling is bubbling thickly. If the edges brown too quickly, cover them with foil strips.
  10. Cool: Cool the pie completely on a wire rack for at least 4 hours before slicing. This allows the filling to set properly.

Notes

  • For the flakiest crust, keep all ingredients, especially the butter and water, very cold.
  • If using frozen blueberries, do not thaw them first; use them straight from the freezer. You may need to add 5 to 10 minutes to the total bake time.
  • To prevent a soggy bottom crust, place the pie on the lowest rack for the first 15 minutes of baking.

Nutrition

Find it online: https://delishdreams.com/blueberry-pie-recipe-best-flaky-crust/