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Classic Blueberry Pie
Traditional dish · American
A quintessential American dessert featuring a flaky, buttery crust filled with sweet and slightly tart blueberries, baked to perfection.
Ingredients
- All-purpose flour2.5 cups
- Unsalted butter, cold and cubed1 cup
- Ice water1/2 cup
- Salt1 tsp
- Fresh blueberries6 cups
- Granulated sugar3/4 cup
- Cornstarch1/4 cup
- Lemon juice1 tbsp
- Lemon zest1 tsp
- Egg, beaten (for wash)1
Steps
- 1
Prepare the pie crust: In a large bowl, whisk together flour and salt. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Divide into two 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 juice, and lemon zest.
- 3
Assemble the pie: Roll out one disc of dough and line a 9-inch pie plate. Pour the blueberry filling into the crust. Roll out the second disc of dough and either place it over the filling as a solid top crust (venting it) or cut into strips for a lattice top.
- 4
Crimp the edges and brush the top crust with the beaten egg wash.
- 5
Bake the pie: Preheat oven to 400°F (200°C). Place the pie on a baking sheet and bake for 20 minutes. Reduce 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 bubbly.
- 6
Cool the pie completely on a wire rack before slicing and serving, at least 2-3 hours.
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