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Blueberry Pie
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Blueberry Pie

This blueberry pie recipe features a flaky, buttery crust combined with a juicy, sweet-tart blueberry filling. Perfect for any occasion, it uses simple ingredients and easy steps to create a classic homemade dessert.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: Baking, Blueberry, Classic, Easy, Pie
Servings: 8 servings

Ingredients

  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • ¾ cup vegetable shortening chilled
  • 6 tablespoons unsalted butter chilled
  • 6 tablespoons ice cold water
  • 5 cups fresh blueberries
  • ¾ cup granulated sugar (adjust to taste)
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • ½ teaspoon ground cinnamon (optional)
  • 1 egg beaten (for egg wash)

Instructions

  • Start by combining the all-purpose flour and salt in a large mixing bowl. Cut the chilled vegetable shortening and unsalted butter into small cubes and add them to the flour mixture. Using a pastry cutter or your fingers, work the fats into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter and shortening.
  • Gradually add the ice cold water, one tablespoon at a time, mixing gently with a fork after each addition. Stop adding water as soon as the dough begins to come together. Be careful not to overwork the dough to keep it tender. Divide the dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  • In a large bowl, combine the fresh blueberries, granulated sugar, cornstarch, lemon juice, lemon zest, and ground cinnamon if using. Toss gently until the berries are evenly coated. The cornstarch will help thicken the filling as it bakes.
  • On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate, pressing gently to fit the bottom and sides. Trim any excess dough hanging over the edges.
  • Pour the blueberry filling into the crust, spreading it evenly. Roll out the second disk of dough into another 12-inch circle and place it over the filling. Trim excess dough, then fold and crimp the edges to seal the pie. Cut a few small slits in the top crust to allow steam to escape during baking.
  • Brush the top crust with the beaten egg to give it a beautiful golden shine. Place the pie on a baking sheet to catch any drips and bake in a preheated oven at 425°F (220°C) for 15 minutes. Then reduce the heat to 350°F (175°C) and bake for another 40-45 minutes, or until the crust is golden and the filling is bubbling.
  • Allow the pie to cool completely on a wire rack before slicing. This cooling time helps the filling set properly so you get clean, beautiful slices. Serve warm or at room temperature, optionally with a scoop of your favorite ice cream or a dollop of whipped cream.

Equipment

  • Large Mixing Bowl
  • Pastry Cutter
  • Fork
  • Plastic Wrap
  • 9-inch pie plate
  • Rolling Pin
  • Baking Sheet
  • Wire Rack

Notes

Keep all ingredients cold for a flaky crust. Don’t overwork the dough. Frozen blueberries can be used if thawed and drained. Use a baking sheet under the pie to catch drips. Let pie cool completely before slicing for clean slices. Variations include mixed berry pie, lemon blueberry, gluten-free crust, vegan options, crumble topping, and spiced blueberry.