🫐 Blueberry Pie Recipe

A timeless classic bursting with juicy, fresh blueberries wrapped in a buttery, flaky pie crust. Perfect for summer picnics, holidays, or anytime you crave a sweet and slightly tart dessert.

📋 Ingredients For Blueberry Pie Recipe

For the Pie Crust (makes double crust):

• 2 ½ cups (300g) all-purpose flour

• 1 tsp salt

• 1 tsp sugar (optional)

• 1 cup (225g) unsalted butter, cold and cut into cubes

• 6–8 tbsp ice water

For the Blueberry Filling:

• 5 cups (about 750g) fresh or frozen blueberries

• ¾ cup (150g) granulated sugar

• 3 tbsp cornstarch

• 1 tbsp lemon juice

• ½ tsp ground cinnamon (optional)

• 1 tsp lemon zest

• 1 tbsp unsalted butter, cut into small pieces

For the Topping:

• 1 egg, beaten (for egg wash)

• 1 tbsp coarse sugar (optional, for sprinkling)

🧑‍🍳 Instructions

Step 1: Make the Pie Dough

1. In a large bowl, mix flour, salt, and sugar.

2. Cut in the cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs.

3. Gradually add ice water, mixing until dough just comes together.

4. Divide into two discs, wrap in plastic, and refrigerate for at least 1 hour.

Step 2: Prepare the Filling

1. In a large bowl, toss blueberries with sugar, cornstarch, lemon juice, lemon zest, and cinnamon.

2. Let sit for 10–15 minutes to allow flavors to meld.

Step 3: Assemble the Pie

1. Preheat oven to 400°F (200°C).

2. Roll out one disc of dough and fit into a 9-inch pie pan. Trim edges.

3. Add blueberry filling evenly. Dot with pieces of butter.

4. Roll out second disc for top crust. Either cover entirely with slits or make a lattice crust.

5. Brush top crust with egg wash and sprinkle with sugar if desired.

Step 4: Bake

1. Place pie on a baking sheet (to catch drips).

2. Bake for 20 minutes at 400°F (200°C), then reduce heat to 350°F (175°C) and bake another 35–45 minutes or until crust is golden and filling is bubbly.

3. Cool completely before serving (at least 3 hours).

🍽 Servings

• Makes 1 pie (8 slices)

🧾 Nutritional Information (Per Slice – Approximate)

• Calories: 370

• Carbohydrates: 53g

• Sugars: 26g

• Fat: 17g

• Saturated Fat: 10g

• Protein: 3g

• Fiber: 3g

• Sodium: 180mg

Note: Nutritional values can vary based on brands and specific ingredients used.

📝 Notes

• You can use store-bought pie crust to save time.

• If using frozen blueberries, don’t thaw before mixing; increase cornstarch to 4 tbsp to absorb excess liquid.

• Let the pie rest to allow the filling to set.

💡 Tips

• For a glossy finish, brush crust with egg wash just before baking.

• Place foil or a pie shield over the edges during the last 20 minutes if they brown too quickly.

• Use a mix of wild and regular blueberries for deeper flavor.

🌱 Health Benefits of Blueberries

• Rich in antioxidants and vitamin C

• Support heart health and brain function

• Anti-inflammatory properties

• Low in calories, high in fiber

❓ Frequently Asked Questions

Q: Can I use frozen blueberries?
A: Yes, just use them straight from the freezer and increase cornstarch slightly.

Q: How do I store leftover pie?
A: Store covered at room temperature for 1 day or refrigerate up to 5 days.

Q: Can I make it ahead of time?
A: Yes, you can bake the pie a day in advance. The crust stays crisp and the flavor deepens.

Q: Can I freeze blueberry pie?
A: Yes! Bake the pie, cool completely, wrap tightly in foil and plastic wrap, and freeze up to 3 months.

Q: How do I reheat the pie?
A: Reheat slices in the oven at 300°F (150°C) for 10–15 minutes for best texture.