Classic Blueberry Pie

5 from 11 votes

This Classic Blueberry Pie is the perfect summer dessert recipe made with an all-butter crust and fresh juicy blueberries.

Course Dessert

Cuisine American

Keyword Blueberry Pie from scratch, Classic Blueberry Pie, Easy Blueberry Pie

Prep Time 1

Cook Time 50

Total Time 1 50

Servings slices

Calories 379kcal

Author Chrissie (thebusybaker.ca)

Ingredients

For the crust:

3 cups all purpose flour
2 tablespoons granulated sugar
1 teaspoon salt
1 cup cold unsalted butter, cut into small chunks
1/2 teaspoon lemon juice
6-7 tablespoons ice cold water

For the filling

5 cups fresh blueberries
5 tablespoons cornstarch
1 cup granulated sugar
1 pinch salt
2 tablespoons lemon juice

For finishing:

1 egg
1 tablespoon water
1-2 tablespoons coarse sugar

US Customary - Metric

Instructions

For the crust:

Add the flour, sugar and salt to the bowl of your food processor (or a large bowl if your making the dough by hand).
Turn the food processor on low speed and add the chunks of cold butter one at a time while the food processor runs until all the butter is added and the mixture resembles coarse crumbs.
If making by hand, use a pastry blender or your hands to work the butter into the dough until the mixture is crumbly. Try not to handle the butter too much (the heat from your hands will soften it) - use quick movements and don't worry if some larger chunks of butter still remain.
Add the lemon juice and the water slowly as the food processor runs on low, just until the dough comes together and pulls away from the sides of the bowl. Depending on the weather and even on the brand of flour, I use anywhere between 5 and 8 tablespoons of water.
If making by hand, use your hands to form the dough gently and quickly using just enough water for the dough to come together.
Dump the rough dough onto the counter and divide the dough into two disc shapes and wrap each one separately in plastic wrap, placing it in the fridge to chill for 45 minutes or overnight.

For the filling:

Add the blueberries to a bowl, along with the cornstarch, sugar, salt and lemon juice. Toss just until combined.
Set the filling aside while you prepare the crust for baking.

Assembly:

Preheat your oven to 400 degrees Fahrenheit. If your oven runs hot, set it to 375 degrees Fahrenheit. (Use an oven thermometer to ensure the correct temperature)
Remove the chilled pie dough from the fridge and let it sit for about 10 minutes before rolling.
Roll out one of the balls of dough into a large circle using a rolling pin. Add a generous amount of flour to the rolling surface and to the rolling pin, to prevent sticking and cracking.
Peel the rolled out dough off the counter surface gently by rolling it backwards onto the rolling pin.
Transfer it to a 9-inch pie plate and gently press the dough into the bottom of the pie plate and over the edges (try for a 1-2 inch overhang if possible).
Add the blueberry filling to the pie crust and smooth out the top.
Repeat the rolling out process with the second ball of dough, this time slicing it into about 10 long, thin slices using a pizza cutter (or a pastry cutter, if you have one).
Create a lattice pattern using the strips of dough, overlapping every second vertical strip with every second horizontal strip.
Trim any dough that hangs over the edge of the pie to 1-2 inches past the edge (try to keep the overhang amount even all the way around). Tuck any overhanging dough under and into the pie plate to create a clean edge.
If your pie plate has a wide edge, seal the edge of the pie by creating a fluted pattern - press into the edge of the pie from the outside with your left thumb and index finger while pressing into the edge of the pie from the inside with your right index finger. Do this all the way around the edge of the pie to create a fluted pattern (and see my tutorial HERE for how to create a beautiful fluted edge to your pies!)
Beat the egg and 1 tablespoon of water and brush it lightly onto the unbaked crust. Use a light hand while brushing - too much egg wash creates an eggy texture after baking.
Dust the crust with the coarse sugar and bake at 400 degrees Fahrenheit for about 10 minutes, and then reduce the heat to 375 (350 if your oven runs hot) and bake for an additional 35-45 minutes or until the crust is evenly browned and the filling is bubbly.
Let the pie cool to room temperature before slicing and serving with whipped cream or ice cream.

Video

Notes

No-Fail Tips

Watch the pie closely as it bakes to ensure it bakes and browns evenly. Feel free to turn the pie halfway through baking so it browns evenly in your oven.

Bake this pie on a baking sheet to prevent the filling from spilling out of the pie as it bakes and burning to the bottom of your oven.

Storage Instructions

Store any leftovers of this pie in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Reheat any leftovers in the microwave or toaster oven until heated through.

Freezer Instructions

It can be frozen for up to 2-3 months before baking (cover in plastic wrap or freeze in an airtight container), thawed in the fridge overnight and then baked fresh in the morning. (Be sure to always place a cold baking dish into a cold oven to prevent the dish from cracking.)

They can also be frozen after baking for up to 2-3 months (cover in plastic wrap or freeze in an airtight container). Thaw at room temperature and reheat before serving, if desired.

Nutrition