There’s nothing quite like the taste of a classic blueberry pie: sweet, tart, and irresistibly juicy blueberries encased in a flaky, golden crust. This pie is a celebration of the simple pleasures of baking, offering a delicious blend of summer’s bounty with the comforting warmth of homemade pie. Whether it’s a sunny afternoon or a cozy evening by the fireplace, this blueberry pie is the perfect treat for any occasion. Follow this step-by-step guide to create a show-stopping dessert that’s sure to impress your family and friends.
Ingredients:
For the Crust:
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, chilled and cubed
- 1 tsp salt
- 1 tbsp sugar
- 6-8 tbsp ice water
For the Filling:
- 6 cups fresh or frozen blueberries
- ¾ cup granulated sugar (adjust to taste)
- ¼ cup cornstarch
- 1 tbsp lemon juice
- 1 tsp lemon zest
- ¼ tsp ground cinnamon
- 1 tsp pure vanilla extract
- 1 tbsp unsalted butter, cut into small pieces
For the Top:
- 1 egg (for egg wash)
- 1 tbsp water
- 1 tbsp coarse sugar (optional, for sprinkling)
Instructions:
- Prepare the Crust:
- In a large mixing bowl, combine the flour, salt, and sugar. Add the chilled, cubed butter. Using a pastry cutter or your fingertips, blend until the mixture resembles coarse crumbs.
- Slowly add ice water, one tablespoon at a time, and mix just until the dough holds together. Do not overmix.
- Divide the dough in half, shape into disks, wrap each in plastic wrap, and refrigerate for at least 1 hour.
- Make the Filling:
- In a large bowl, combine blueberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon, and vanilla extract. Gently stir until blueberries are evenly coated. Let the mixture sit for 10 minutes to allow the flavors to meld.
- Assemble the Pie:
- Preheat the oven to 400°F (200°C).
- Roll out one disk of dough on a lightly floured surface to fit a 9-inch pie dish. Transfer it to the pie dish, pressing it gently into the edges.
- Pour the blueberry filling into the crust. Dot with small pieces of butter on top.
- Roll out the second disk of dough and cover the pie, either as a full top crust or as a lattice design. Trim any excess dough and crimp the edges to seal. If using a full top crust, cut a few slits for steam to escape.
- Bake the Pie:
- In a small bowl, whisk together the egg and water to make an egg wash. Brush the top crust with the egg wash and sprinkle with coarse sugar if desired.
- Place the pie on a baking sheet to catch any drips. Bake for 20 minutes at 400°F, then reduce the heat to 350°F (175°C) and continue baking for an additional 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
- If the crust is browning too quickly, cover the edges with aluminum foil.
- Cool and Serve:
- Remove the pie from the oven and let it cool for at least 2 hours to allow the filling to set. Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.
Enjoy the delightful burst of juicy blueberries with every bite of this homemade pie—a sweet slice of happiness that’s perfect for any occasion!