There is something so soothing and satisfying about making a classic blueberry pie from scratch. From collecting the ingredients to getting your hands covered in pie dough, baking a classic blueberry pie with a flaky crust and a juicy, flavorful blueberry filling is definitely every cook’s delight.
Touted as the best summer dessert, the blueberry pie is a staple in many families, often served at family reunions, casual get-togethers, and holiday parties.
Want to learn how to make this quintessential summer food from scratch? Here’s a classic blueberry pie recipe to help you bake the most delicious pie that everyone will love. It is a simple, no-frills recipe.
Basic Recipe Information
- Approximate prep time: 45 Minutes
- Approximate Cooking time: 1 Hour
- Total Time: 1 Hour 45 Minutes
- Servings: Sliced to serve 8 People
- Mixing bowl
- Pastry blender
- Pastry cutter/fork
- Plastic wrap
- 9 inch Pie Dish
- Knife/Pastry Wheel/Pizza Cutter
- Pastry Brush
- Rolling pin
- · Oven
For The Pie Crust
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2/3 cup shortening, chilled
- 4 tablespoon butter cut into small pieces (or margarine), if desired
- 4 tablespoons ice-cold water
For The Filling
- 6 (890g) cups fresh blueberries, washed and dried
- 1/2 teaspoon ground cinnamon, if desired
- 1/2 tablespoon lemon zest
- 3 to 4 tablespoons cornstarch
- 2/3 cup (135g) to 1 cup granulated sugar
- 1 tablespoon lemon juice
- 1 large egg york whisked
- 1 tablespoon (15ml) milk (or water) for the glaze
- 1 tablespoon heavy cream
- Optional: coarse sugar for garnish
- Mix flour and salt in a medium bowl and add chilled butter cubes. Cut in pea-sized shortening particles using a pastry blender.
- Toss the butter, shortening, flour, and salt into the bowl. Mix using a pastry cutter/ fork, mix, while adding water, 1teaspoon at a time, until all the flour is fully moistened. Add a few teaspoons of water if necessary.
- Gather the dough into two equal balls, wrap in a plastic wrap and refrigerate for about 45 minutes until firm. This allows the dough to be pliable and for the shortening to become firm to be flaky when cooked.
- Remove one of the dough balls, roll it into a 13-inch circle, and spread it on the pie dish. Refrigerate to take shape as you make the pie filling.
- In a large bowl, stir sugar, salt, cornstarch, lemon zest, lemon juice, and cinnamon. Add blueberries and gently toss to combine.
- Transfer the pie filling to the prepared pie crust and continue refrigerating.
- Remove the other chilled ball from the fridge and roll it into a 12-inch circle. Using a pastry wheel/pizza cutter/knife, cut into 10-12 equal strips. Carefully weave in the strips over and under each other to form a lattice. .
- Remove the crust from the fridge and place the woven lattice crust on top of it, pinching in the edges to seal.
- Place butter pieces over the open areas of the lattice.
- Whisk the egg york, milk, and heavy cream, and then brush the wash over the lattice pie dough.
- Sprinkle coarse sugar over crust to your preference and refrigerate the pie for 20 minutes or freeze for 5 minutes before baking.
- Preheat the oven at 4250 F/2200 C. Place an oven rack on the lower end of the oven and cover it with a baking sheet to catch any drips from the baking pie
- Bake the chilled pie on the rack for 20 minutes, then reduce the heat to 3500 F/1750 C and continue baking for about 40-50 minutes or until the crust turns golden brown and the filling starts to bubble (for at least 5 minutes) to ensure that it thickens on cooling. To avoid the crust from browning too much, you can cover the pie with aluminum foil until the pie is cooked
- Cool the pie for about 2 to 3 hours before serving to keep the filling from being runny.
How To Serve/Plate And Garnish
- Slice the pie into 8 pieces, serve it with your favorite ice cream, whipped cream, or just enjoy it plain.
- Optional: You can garnish it with coarse sugar.
- To store the pie, cover it and place it on the counter for up to 4 days. Then, you can refrigerate for another 3 days afterward.