Classic Blueberry Pie
Traditional dish · American
A quintessential American dessert featuring a flaky, buttery crust filled with sweet and slightly tart blueberries, baked to golden perfection.
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Ingredients
- All-purpose flour2.5 cups
- Unsalted butter, cold and cubed1 cup
- Ice water1/2 cup
- Fresh blueberries6 cups
- Granulated sugar3/4 cup
- Cornstarch1/4 cup
- Lemon zest1 tsp
- Cinnamon1/2 tsp
- Salt1/2 tsp
- Egg, beaten (for wash)1
Steps
- 1
Prepare the pie crust: In a large bowl, combine flour and salt. Cut in cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Divide dough in half, flatten into discs, wrap in plastic, and chill for at least 30 minutes.
- 2
Prepare the blueberry filling: In a large bowl, gently toss fresh blueberries with granulated sugar, cornstarch, lemon zest, and cinnamon. Let sit for 15 minutes.
- 3
Preheat oven to 400°F (200°C).
- 4
Assemble the pie: On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges. Pour the blueberry filling into the crust.
- 5
Roll out the second disc of dough. You can either place it as a solid top crust, cutting vents, or cut it into strips for a lattice top. Place the top crust over the filling. Trim, seal, and crimp the edges.
- 6
Brush the top crust with the beaten egg wash. This will give it a golden sheen.
- 7
Bake for 20 minutes at 400°F (200°C). Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 30-40 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, loosely tent it with aluminum foil.
- 8
Let the pie cool completely on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set.
