classic blueberry pie recipe

Written ByJenny Smyth Posted on
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The Best classic blueberry pie recipe

I’ve been making this classic blueberry pie recipe for years, and it’s always a hit with my family and friends. The first time I made it was from a cookbook my grandmother gave me, and I was amazed by how easy it was to make a delicious pie from scratch.

The filling is made with fresh blueberries, sugar, and flour, and the crust is a simple pastry dough that’s rolled out and filled with the mixture. I love that this recipe is a perfect combination of sweet and tart flavors, and the texture of the blueberries is just right – not too juicy, not too dry.

My kids adore helping me make the pie, especially rolling out the dough and sprinkling the sugar on top. This recipe has become a staple in our household, especially during holidays like Thanksgiving and Christmas.

It’s also a great way to get some extra fruit into our diet, as blueberries are packed with antioxidants and vitamins.

Classic Blueberry Pie

4.9 from 1692 votes

A timeless dessert featuring a flaky crust and a sweet, juicy blueberry filling. Perfect for any occasion, this pie is sure to impress.

Prep Time30 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 15 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pie Crust

2 and 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup unsalted butter, cold and cubed
1/4 to 1/2 cup ice water

For the Blueberry Filling

6 cups fresh blueberries
3/4 cup granulated sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon ground cinnamon

For the Egg Wash

1 large egg, beaten
1 tablespoon milk

👨‍🍳Directions

1In a large bowl, combine flour, salt, and sugar.
2Add cubed butter and mix using a pastry blender or fork until the mixture resembles coarse crumbs.
3Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together.
4Divide the dough into two equal pieces, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5On a lightly floured surface, roll out one piece of dough to fit a 9-inch pie dish.
6Press the dough into the dish, ensuring it covers the bottom and sides evenly.
7Trim any excess dough from the edges.
8In a medium saucepan, combine blueberries, sugar, cornstarch, lemon juice, lemon zest, and cinnamon.
9Cook over medium heat, stirring occasionally, until the mixture thickens and comes to a boil.
10Remove from heat and let it cool slightly.
11Preheat the oven to 425°F (220°C).
12Pour the blueberry filling into the pie crust, spreading it evenly.
13Roll out the second piece of dough and place it over the filling.
14Crimp the edges to seal the pie.
15Cut slits in the top crust to allow steam to escape.
16In a small bowl, whisk together the beaten egg and milk to make an egg wash.
17Brush the top crust with the egg wash for a golden finish.
18Place the pie on a baking sheet and bake for 45 to 50 minutes, or until the crust is golden brown and the filling is bubbling through the slits.
19If the crust begins to brown too quickly, cover the edges with aluminum foil.
20Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving.
21This allows the filling to set properly.
22Serve with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.

🔧Equipment

9-inch pie dish
Mixing bowl
Pastry blender or fork
Rolling pin
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 45mg🧂Sodium: 250mg🌾Total Carbs: 70g🥦Dietary Fiber: 3g🍬Sugars: 35g🥩Protein: 4g

📝Notes

Tips: For a sparkling crust, sprinkle some coarse sugar on top before baking. You can also use frozen blueberries if fresh ones are not in season, but adjust the cooking time accordingly.

Watch Video Of How Classic Blueberry Pie Works

This classic blueberry pie recipe has been in my family for years – we love serving it at family gatherings, picnics, or even just as an everyday dessert after dinner.

One of my favorite things about this recipe is how well it keeps once baked; you can store leftovers in an airtight container at room temperature for up to three days or freeze them for up to two months.

When reheating leftover pie slices, simply place them on a baking sheet lined with parchment paper and bake at 350°F (175°C) until warm through – this helps restore their original texture without drying them out too much.

❓ Frequently Asked Questions About Blueberry Pie

1. Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries for this recipe. However, you may need to adjust the cooking time slightly. Frozen blueberries will release more liquid as they thaw, so you might need to add less water to the mixture. Also, make sure to thaw the blueberries completely before using them, or you can add them directly to the pie filling and cook them longer to release the moisture.

2. How do I know when the pie crust is done?

The pie crust is done when it turns a golden brown color and the edges start to pull away from the sides of the pie plate. You can also check the bottom of the crust to ensure it’s not soggy. If it is, you may need to blind bake it before adding the filling.

3. Can I make the pie crust from scratch?

Yes, you can definitely make the pie crust from scratch. This recipe calls for a double crust, so you’ll need to double the ingredients for the crust. Making your own pie crust allows you to control the ingredients and customize the flavor. You can use butter, shortening, or a combination of both for a flaky and tender crust.

4. How do I store the leftover pie?

Leftover pie can be stored in the refrigerator for up to 5 days. Make sure to cover the pie with plastic wrap or aluminum foil to prevent it from drying out. You can also freeze the pie for up to 3 months. To freeze, wrap the pie tightly in plastic wrap and aluminum foil, then place it in a freezer-safe container.

5. Can I make this pie ahead of time?

Yes, you can make this pie ahead of time. You can prepare the crust and filling up to a day in advance and store them separately in the refrigerator. When you’re ready to bake, assemble the pie and bake as directed. If you want to make the pie even further in advance, you can bake it and then freeze it. Thaw the pie overnight in the refrigerator before serving.

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