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Blueberry Pie Recipe

Blueberry Pie Recipe

Learn how to make the best homemade blueberry pie with this easy baking recipe! A perfect balance of sweet-tart filling encased in buttery, flaky pastry. Master the secret to avoiding a soggy bottom with our foolproof technique that ensures juicy berries and crisp crust every time.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
An overhead shot of a perfectly baked blueberry pie with a golden-brown lattice crust, capturing the vibrant purple-blue filling bubbling through the openings. The pie rests on a vintage ceramic stand against a backdrop of rustic wooden boards, with scattered fresh blueberries and a sprig of mint adding visual contrast. Soft natural light highlights the glistening sugar crystals on the crust while the cross-section reveals the perfect consistency of the filling – thick enough to hold its shape when sliced but still gloriously juicy. A scoop of vanilla ice cream slowly melts beside a slice, creating a tantalizing temperature contrast that emphasizes the pie's warmth.

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">1 tbsp granulated sugar</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">225g unsalted butter, very cold and cubed</li><li class="ingredients-single-item">120ml ice 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 works too, don't thaw)</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">50g light brown sugar</li><li class="ingredients-single-item">4 tbsp cornstarch</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">1 tsp lemon zest</li><li class="ingredients-single-item">1/4 tsp ground cinnamon</li><li class="ingredients-single-item">1/8 tsp nutmeg</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the top:</li><li class="ingredients-single-item">1 egg, beaten with 1 tbsp water (egg wash)</li><li class="ingredients-single-item">1 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 (to catch drips)</li><li class="equipment-single-item">Pie shield or aluminum foil</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Prepare the pie crust by whisking together flour, sugar, and salt in a large bowl. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until you have pea-sized pieces. The varying butter sizes are crucial - some larger pieces create flaky layers while smaller ones provide tenderness.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the ice water and apple cider vinegar in a small bowl. Drizzle 60ml over the flour mixture, gently tossing with a fork. Continue adding water 1 tablespoon at a time just until the dough holds together when pinched. It should look shaggy, not smooth – this means you'll have a flaky crust!</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two equal portions and shape each into a flat disc. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight. Cold dough is essential for a flaky texture as it prevents the butter from melting before hitting the hot oven.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your filling. In a large bowl, gently toss the blueberries with both sugars, cornstarch, lemon juice, zest, spices, and salt until evenly coated. Let the mixture sit for 15 minutes to allow the berries to release some juices.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 200°C (400°F) with a rack in the lower third position. Place a baking sheet on the rack to preheat – this will help cook the bottom crust properly and prevent the dreaded "soggy bottom."</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>On a lightly floured surface, roll one disc of dough into a 30cm (12-inch) circle about 3mm (1/8 inch) thick. Work quickly to keep the dough cold. Gently transfer to your pie dish by draping it over your rolling pin, then ease it into the corners without stretching.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the blueberry filling into the crust, including all the juices (the cornstarch will thicken them). Dot with a few small pieces of butter if desired for richness. Refrigerate while you prepare the top crust.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Roll the second disc into another 30cm circle. For a lattice top, cut into 2.5cm (1-inch) strips. Place half the strips across the pie in one direction, spacing them evenly. Fold back every other strip halfway, then place a new strip perpendicular to them. Unfold the strips, then fold back the alternate strips to continue the weaving pattern. Continue until the lattice is complete.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Trim excess dough to a 2.5cm (1-inch) overhang, then fold and crimp the edges decoratively. Brush the lattice and edges with egg wash and sprinkle generously with coarse sugar for sparkle and crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place the pie on the preheated baking sheet and bake for 20 minutes at 200°C (400°F). Reduce the temperature to 175°C (350°F) and continue baking for 30-35 minutes more, until the filling is bubbling vigorously (the bubbling is critical as it indicates the cornstarch has activated) and the crust is golden brown. If the edges brown too quickly, shield them with foil or a pie shield.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the pie to cool completely on a wire rack for at least 3 hours before slicing – patience is key! This cooling time allows the filling to set properly so your slices will hold their shape. A warm pie will have a runny filling, while a properly cooled pie will have the perfect consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Serve slices at room temperature or slightly warmed with a scoop of vanilla ice cream. Store leftover pie covered at room temperature for up to 2 days, or refrigerate for up to 5 days. The crust will soften slightly when stored but will still be delicious!</li></ol>

FAQs

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

What ingredients are used in Blueberry Pie Recipe?

The key ingredients include fresh blueberries, all-purpose flour, cold butter, ice water, apple cider vinegar, granulated sugar, brown sugar, cornstarch, lemon juice and zest, cinnamon, nutmeg, salt, and an egg for the wash. Coarse sugar is used for sprinkling on top.

How to cook Blueberry Pie Recipe at home?

Learn how to cook Blueberry Pie Recipe by making a flaky butter crust, preparing a sweet-tart blueberry filling with cornstarch to thicken, assembling with a decorative lattice top, then baking at 200°C for 20 minutes followed by 175°C for 30-35 minutes until golden and bubbling. Allow to cool completely before slicing for perfect consistency.

Why is my blueberry pie filling runny and how can I fix it?

Runny filling usually results from insufficient thickening agent or cooling time. Use 4 tablespoons of cornstarch for 750g of berries, ensure the filling bubbles vigorously while baking (which activates the cornstarch), and allow the pie to cool completely (at least 3 hours) before slicing.

Can I use frozen blueberries instead of fresh for my pie?

Yes, frozen blueberries work excellently! Use them directly from frozen (don't thaw) as this prevents excess juice release. You may need to increase baking time by 5-10 minutes and possibly add an extra tablespoon of cornstarch to account for the additional moisture frozen berries release.

What's the secret to achieving a crisp bottom crust on fruit pies?

The key to a crisp bottom crust is preheating a baking sheet in the oven, placing your pie on this hot surface, starting with a higher temperature (200°C), using enough thickener in your filling, and ensuring your dough is very cold when it goes into the oven.

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Cold dough is essential for a flaky texture as it prevents the butter from melting before hitting the hot oven." }, { "@type": "HowToStep", "name": "Prepare Filling", "text": "While the dough chills, prepare your filling. In a large bowl, gently toss the blueberries with both sugars, cornstarch, lemon juice, zest, spices, and salt until evenly coated. Let the mixture sit for 15 minutes to allow the berries to release some juices." }, { "@type": "HowToStep", "name": "Preheat Oven", "text": "Preheat your oven to 200°C (400°F) with a rack in the lower third position. Place a baking sheet on the rack to preheat – this will help cook the bottom crust properly and prevent the dreaded \"soggy bottom.\"" }, { "@type": "HowToStep", "name": "Roll Bottom Crust", "text": "On a lightly floured surface, roll one disc of dough into a 30cm (12-inch) circle about 3mm (1/8 inch) thick. Work quickly to keep the dough cold. Gently transfer to your pie dish by draping it over your rolling pin, then ease it into the corners without stretching." }, { "@type": "HowToStep", "name": "Add Filling", "text": "Pour the blueberry filling into the crust, including all the juices (the cornstarch will thicken them). Dot with a few small pieces of butter if desired for richness. Refrigerate while you prepare the top crust." }, { "@type": "HowToStep", "name": "Create Lattice", "text": "Roll the second disc into another 30cm circle. For a lattice top, cut into 2.5cm (1-inch) strips. Place half the strips across the pie in one direction, spacing them evenly. Fold back every other strip halfway, then place a new strip perpendicular to them. Unfold the strips, then fold back the alternate strips to continue the weaving pattern. Continue until the lattice is complete." }, { "@type": "HowToStep", "name": "Trim and Crimp", "text": "Trim excess dough to a 2.5cm (1-inch) overhang, then fold and crimp the edges decoratively. Brush the lattice and edges with egg wash and sprinkle generously with coarse sugar for sparkle and crunch." }, { "@type": "HowToStep", "name": "Bake", "text": "Place the pie on the preheated baking sheet and bake for 20 minutes at 200°C (400°F). Reduce the temperature to 175°C (350°F) and continue baking for 30-35 minutes more, until the filling is bubbling vigorously (the bubbling is critical as it indicates the cornstarch has activated) and the crust is golden brown. If the edges brown too quickly, shield them with foil or a pie shield." }, { "@type": "HowToStep", "name": "Cool", "text": "Allow the pie to cool completely on a wire rack for at least 3 hours before slicing – patience is key! This cooling time allows the filling to set properly so your slices will hold their shape. A warm pie will have a runny filling, while a properly cooled pie will have the perfect consistency." }, { "@type": "HowToStep", "name": "Serve", "text": "Serve slices at room temperature or slightly warmed with a scoop of vanilla ice cream. Store leftover pie covered at room temperature for up to 2 days, or refrigerate for up to 5 days. The crust will soften slightly when stored but will still be delicious!" } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Sofia Pereira", "datePublished": "2024-04-01", "reviewBody": "Perfect balance of sweet and tart! The cornstarch trick really works - my filling set beautifully without being rubbery. My family said it's the best blueberry pie they've ever had!", "name": "Perfectly Balanced Flavor", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Liam O'Connor", "datePublished": "2024-04-05", "reviewBody": "I've always struggled with soggy bottom pies until now! The preheated baking sheet trick is genius. My crust was perfectly crisp even on the bottom. Will use this technique for all my fruit pies from now on.", "name": "No More Soggy Bottoms", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei Ling Chen", "datePublished": "2024-04-08", "reviewBody": "The lattice pattern seemed intimidating but the instructions made it so easy! I took this to a family gathering and everyone was impressed. The hint of cinnamon and nutmeg really elevates the blueberry flavor.", "name": "Show-Stopping Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ibrahim Khalil", "datePublished": "2024-04-12", "reviewBody": "The detailed instructions about the butter temperature and cooling time really make a difference. This was my first pie ever and it turned out perfect! My wife couldn't believe I made it myself.", "name": "First-Time Success", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Valentina Rossi", "datePublished": "2024-04-15", "reviewBody": "I made this with wild blueberries from my garden and it was absolutely divine! The apple cider vinegar in the crust is brilliant - makes it so tender. I've tried many recipes and this is now my go-to blueberry pie.", "name": "Garden Blueberry Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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