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Blueberry Pie Recipe

Blueberry Pie Recipe

Learn how to make the best homemade blueberry pie with this foolproof recipe. The secret to this perfect summer dessert lies in the buttery, flaky crust and the balance of sweet wild blueberries with a hint of lemon. Easy techniques for beautiful results every time!
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
An overhead shot of a freshly baked blueberry pie, its lattice top golden-brown and glistening with sugar crystals under soft natural light. Deep purple-blue filling bubbles slightly at the edges where it has escaped between the woven pastry strips. The cross-section reveals plump blueberries suspended in a glossy, jewel-toned filling that holds its shape without being runny. The pie rests on a weathered wooden board with scattered fresh blueberries and lemon slices strategically placed alongside, while a vintage silver server waits nearby. Steam rises gently from a just-cut slice, revealing the perfect contrast between the flaky, buttery crust and the vibrant berry interior.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">225g unsalted butter, very cold and cubed</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">80-100ml ice cold water</li><li class="ingredients-single-item">1 tbsp apple cider vinegar (helps tenderize the crust)</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">750g fresh blueberries (frozen work too, don't thaw)</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">45g cornstarch</li><li class="ingredients-single-item">Zest of 1 lemon</li><li class="ingredients-single-item">2 tbsp fresh lemon juice</li><li class="ingredients-single-item">1/4 tsp ground cinnamon</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For finishing:</li><li class="ingredients-single-item">1 egg, beaten with 1 tbsp water (egg wash)</li><li class="ingredients-single-item">2 tbsp coarse sugar for sprinkling</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry wheel or sharp knife for lattice</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheet (for catching drips)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Make the pie dough: In a large bowl, whisk together flour, sugar, and salt. Add the cold cubed butter and work it into the flour using your fingers or a pastry cutter until the mixture resembles coarse meal with some pea-sized pieces of butter still visible. These butter pockets are crucial for creating flaky layers in your crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the apple cider vinegar with the ice water. Drizzle 80ml of this mixture over the flour-butter mix, and gently combine with a fork until the dough just begins to come together. If needed, add more water 1 tablespoon at a time – the dough should hold together when squeezed but shouldn't feel wet or sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two equal portions, form each into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days). This chilling time relaxes the gluten and firms up the butter, ensuring a tender, flaky crust.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare the filling: In a large bowl, gently toss the blueberries with sugar, cornstarch, lemon zest, lemon juice, cinnamon, and salt until evenly coated. The cornstarch will thicken the juices released during baking, preventing a soggy bottom crust.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 200°C (400°F) and place a baking sheet on the middle rack to heat up. When ready to assemble, roll out one disc of dough on a lightly floured surface into a 30cm (12-inch) circle about 3mm (1/8 inch) thick. Transfer to your pie dish by gently rolling it around your rolling pin and unrolling over the dish. Press lightly into the bottom and sides, leaving some overhang.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the blueberry filling into the prepared crust, mounding slightly in the center. For the lattice top, roll out the second disc of dough to the same thickness and cut into 2.5cm (1-inch) strips. Arrange half the strips across the pie, then weave the remaining strips perpendicular to create a lattice pattern. Trim excess dough to 2.5cm (1-inch) overhang, fold under, and crimp the edges decoratively.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Brush the lattice and edges with egg wash (this creates that beautiful golden shine) and sprinkle generously with coarse sugar for a delightful crunch and sparkle. Place the pie on the preheated baking sheet (this helps cook the bottom crust properly).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake at 200°C (400°F) for 20 minutes, then reduce temperature to 175°C (350°F) and continue baking for 30-35 minutes more, until the crust is deeply golden and the filling is bubbling vigorously, especially in the center. If the edges brown too quickly, shield them with aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the pie to cool completely on a wire rack for at least 3 hours before slicing. This cooling period is crucial – it allows the filling to set properly so you'll get clean, picture-perfect slices rather than a runny filling. Your patience will be rewarded with the perfect texture!</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Serve at room temperature or slightly warm with a scoop of vanilla ice cream if desired. The pie keeps well at room temperature, loosely covered, for 2 days, or refrigerated for up to 5 days. You can also freeze the whole baked pie, tightly wrapped, for up to 3 months.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Blueberry Pie Recipe?

This classic blueberry pie uses 750g fresh blueberries, 150g sugar, 45g cornstarch, lemon zest and juice, cinnamon, and a homemade butter crust made with flour, cold butter, sugar, salt, ice water, and apple cider vinegar for tenderness.

How to cook Blueberry Pie Recipe at home?

Learn how to cook Blueberry Pie Recipe by making a flaky butter crust, creating a perfect blueberry filling with the right balance of sweetness and thickening agents, arranging a beautiful lattice top, and baking at the right temperatures to achieve a golden crust and bubbling fruit filling without a soggy bottom.

How can I prevent my blueberry pie from becoming too runny?

To prevent a runny pie, use the right amount of cornstarch (45g for 750g berries), allow the pie to cool completely (minimum 3 hours) before cutting, avoid thawing frozen berries before baking, and ensure the filling bubbles vigorously in the centre during baking.

Why should I add apple cider vinegar to my pie crust?

Apple cider vinegar inhibits gluten development, resulting in a more tender and flakier crust. It doesn't impart flavour but helps create that perfect texture by preventing the pastry from becoming tough, even if you slightly overwork the dough during preparation.

Can I use frozen blueberries instead of fresh ones for a pie?

Yes, frozen blueberries work perfectly in pies and often provide more consistent results. Use them directly from frozen (don't thaw) to prevent excess moisture. You may need to increase baking time by 5-10 minutes and consider adding an extra tablespoon of cornstarch.

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The cornstarch amount is perfect - no runny filling but still juicy and delicious.", "name": "Best Crust Ever", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Barnes", "datePublished": "2024-04-15", "reviewBody": "Guests begged for the recipe! I've made this three times now and it's foolproof. The detailed instructions about cooling properly made all the difference. My slices held together beautifully for serving.", "name": "Crowd Pleaser", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Marco Rossi", "datePublished": "2024-04-08", "reviewBody": "No more runny berry pies! This recipe fixed all my previous issues with blueberry pies. The cornstarch ratio is perfect, and the step about making sure it bubbles in the center is crucial. Worth the patience for cooling completely.", "name": "Perfect Consistency", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-04-18", "reviewBody": "Family's new summer tradition! I used wild blueberries we picked ourselves and the flavor was incredible. The detailed instructions for the lattice top made it look professional even though I'm a beginner baker. Absolutely delicious!", "name": "Summer Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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