# Stunning Classic Blueberry Pie Recipe for Best Results

- Link: https://lifeandwork.blog/recipe-classic-blueberry-pie/
- Published: 2026-10-23T20:22:14-05:00
- Author: Bert Swope

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

## Required Equipment

 * Mixing bowl
 * Pastry blender
 * Pastry cutter/fork
 * Plastic wrap
 * 9 inch Pie Dish
 * Knife/Pastry Wheel/Pizza Cutter
 * Pastry Brush
 * Rolling pin
 * Refrigerator
 * ·    Oven

## Ingredients

### 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

## Preparation Directions

 * 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 425^(0 )F/220^(0 )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 350^(
   0 )F/175^(0 )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.

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