Description
Enjoy a classic homemade blueberry pie with a flaky buttery crust and a juicy, sweet-tart blueberry filling enhanced by lemon and vanilla. Perfectly baked to golden perfection, this pie makes a delightful dessert for any occasion.
Ingredients
Scale
Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 1 teaspoon salt
- 1 teaspoon sugar
- 6–8 tablespoons ice water
Filling:
- 5 cups fresh blueberries (or frozen, thawed and drained)
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon cinnamon (optional)
- 1 teaspoon vanilla extract
- 1 tablespoon butter, cut into small pieces (for topping)
Additional:
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar (for sprinkling, optional)
Instructions
- Make the crust: In a large bowl, mix the all-purpose flour, salt, and sugar. Cut in the cold cubed butter until the mixture resembles coarse crumbs. Add the ice water one tablespoon at a time, mixing gently until the dough comes together. Divide the dough into two disks, wrap each in plastic wrap, and refrigerate for at least one hour to chill and firm up the dough.
- Preheat oven: Set your oven to 400°F (200°C) to get it ready for baking the pie.
- Prepare the filling: In a large bowl, combine the blueberries with granulated sugar, cornstarch, lemon juice, lemon zest, cinnamon (if using), and vanilla extract. Gently toss to coat the berries evenly without crushing them.
- Roll out bottom crust: On a floured surface, roll out one disk of the chilled dough to fit a 9-inch pie dish. Carefully transfer it to the dish, pressing it into the edges.
- Add filling and butter: Pour the blueberry filling into the crust-lined dish and dot the filling with small pieces of butter for extra richness.
- Top crust: Roll out the second dough disk and place it over the filling. Trim the edges to fit, then crimp the edges to seal. Cut slits in the top crust to allow steam to escape or create a lattice design if desired.
- Egg wash and sugar sprinkle: Brush the top crust with the beaten egg to help it turn golden brown during baking. Optionally, sprinkle with coarse sugar for a crunchy, sweet finish.
- Bake: Bake the pie in the preheated oven for 45 to 50 minutes until the crust is a deep golden brown and the filling is bubbling. If the crust edges brown too quickly, cover them with foil to prevent burning.
- Cool: Let the pie cool completely for at least 2 hours before slicing. This resting time allows the filling to set for clean, perfect slices when serving.
Notes
- Use fresh or properly thawed frozen blueberries for best results.
- Chilling the dough is essential for a flaky crust.
- The egg wash enhances the crust’s golden color and adds shine.
- Cover edges with foil during baking to prevent over-browning.
- Allow the pie to cool fully before slicing to avoid runny filling.
