Blueberry Pie with Flaky Crust

Blueberry Pie with Flaky Crust is a classic dessert that perfectly combines a buttery, tender crust with a sweet-tart blueberry filling. Bursting with juicy blueberries and lightly sweetened with sugar, this pie embodies the taste of summer and is a timeless treat for any occasion.

Baking the pie at home allows you to create a crust that’s crisp, flaky, and golden brown, while the filling bubbles with natural fruit juices and a hint of lemon. This dessert is as beautiful as it is delicious, making it perfect for family gatherings, holidays, or an indulgent weekend treat.

Why I Love This Recipe

I love this recipe because it’s comforting, vibrant, and timeless. The buttery, flaky crust provides a perfect texture contrast to the juicy, flavorful blueberries, and the touch of lemon brightens the sweetness. It’s the kind of pie that fills the house with an irresistible aroma while baking, and every slice delivers that perfect balance of sweet, tangy, and buttery goodness.

Why This Is a Must-Try Dish

• Classic, crowd-pleasing dessert
• Fresh blueberries make it vibrant and juicy
• Buttery, flaky crust elevates homemade pies
• Perfect for summer and holidays alike
• Easy to make with simple ingredients

Recipe Overview

• Course: Dessert
• Cuisine: American / Traditional
• Preparation Time: 30 minutes
• Cooking Time: 50–55 minutes
• Total Time: 1 hour 25 minutes
• Servings: 8
• Calories (approx.): 350 kcal per serving

Ingredients

For the Crust (Double-Crust Pie)

• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 1 cup (2 sticks) unsalted butter, cold and cubed
• 6–8 tbsp ice water

For the Blueberry Filling

• 4 cups fresh blueberries (or frozen, thawed and drained)
• ¾ cup granulated sugar
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tsp lemon zest
• ½ tsp ground cinnamon (optional)
• 1 tsp vanilla extract
• 1 tbsp butter, cut into small pieces

For the Egg Wash

• 1 egg, beaten
• 1 tsp water

Cooking Directions (Quick Method)

1. Prepare the crust and chill.
2. Mix blueberry filling.
3. Assemble pie with crust and filling.
4. Brush with egg wash and bake until golden.
5. Cool and serve.

Step-by-Step Preparation Method

1. Prepare the Crust

• In a large bowl, combine flour, salt, and sugar.
• Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
• Gradually add ice water, 1 tbsp at a time, until dough holds together.
• Divide dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.

2. Prepare the Filling

• In a large bowl, combine blueberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon (if using), and vanilla. Toss gently to combine.

3. Assemble the Pie

• Preheat oven to 425°F (220°C).
• Roll out one dough disk on a floured surface to fit a 9-inch pie pan. Place in pan and trim excess edges.
• Pour blueberry filling into crust and dot with butter.
• Roll out second dough disk and place over filling. Trim edges and crimp to seal. Cut slits in top for steam to escape.

4. Apply Egg Wash

• Brush top crust with beaten egg and water for a golden, shiny finish.

5. Bake

• Bake at 425°F (220°C) for 20 minutes, then reduce heat to 375°F (190°C) and bake for 30–35 minutes more until crust is golden and filling bubbles.
• Let cool for at least 2 hours to allow filling to set.

How to Serve

Serve slices at room temperature or slightly warm. Add a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

Recipe Tips

• Use fresh or high-quality frozen blueberries for best flavor.
• Chill dough thoroughly to maintain flakiness.
• Brush crust with egg wash for a golden, glossy finish.
• Let pie cool before slicing to avoid a runny filling.

Variations

1. Mixed Berry Pie

Combine blueberries with raspberries, blackberries, or strawberries for a mixed berry version.

2. Streusel Topping

Replace the top crust with a crumbly streusel made of butter, flour, sugar, and cinnamon.

3. Gluten-Free Pie

Use a gluten-free flour blend for the crust. Adjust water as needed.

4. Lemon-Blueberry Pie

Add extra lemon zest and juice for a more pronounced citrus flavor.

Freezing and Storage

• Room Temperature: Store covered for up to 2 days.
• Refrigerator: Cover and store for up to 5 days.
• Freezer: Freeze unbaked pie (assembled) for up to 2 months; thaw before baking. Baked pie can be frozen for up to 1 month.
• Reheating: Warm in oven at 350°F (175°C) for 10–15 minutes.

Special Equipment Needed

• 9-inch pie pan
• Rolling pin
• Pastry cutter (optional)
• Mixing bowls
• Baking sheet (to catch any drips)

Conclusion

Blueberry Pie with Flaky Crust is a classic dessert that combines buttery, tender pastry with sweet and tangy blueberries. It’s perfect for any occasion, from summer picnics to holiday dinners, and is sure to impress friends and family with its vibrant flavor and golden crust. Once you taste this homemade blueberry pie, you’ll understand why it’s a timeless favorite in every kitchen.

Print Recipe

0 Add to Favorites

Blueberry Pie with Flaky Crust

Author: Anna Williams Cuisine: American Courses: Desserts

Difficulty: Beginner Prep Time 30 mins Cook Time 50 mins Total Time 1 hr 20 mins

Servings: 8 Calories: 350 kcal

Description

Blueberry Pie with Flaky Crust is a classic dessert that perfectly combines a buttery, tender crust with a sweet-tart blueberry filling. Bursting with juicy blueberries and lightly sweetened with sugar, this pie embodies the taste of summer and is a timeless treat for any occasion.

Ingredients

Scale

1/2x 1x 2x 3x

For the Crust (Double-Crust Pie)

• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 1 cup (2 sticks)
• 6 tbsp 6–8 ice water

For the Blueberry Filling

• 4 cups fresh blueberries (or frozen, thawed and drained)
• ¾ cup granulated sugar
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tsp lemon zest
• ½ tsp ground cinnamon (optional)
• 1 tsp vanilla extract
• 1 tbsp butter, cut into small pieces

For the Egg Wash

• 1 egg, beaten
• 1 tsp water

Instructions

1. Prepare the Crust : In a large bowl, combine flour, salt, and sugar. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs. Gradually add ice water, 1 tbsp at a time, until dough holds together. Divide dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. 2. Prepare the Filling : In a large bowl, combine blueberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon (if using), and vanilla. Toss gently to combine.
3. 3. Assemble the Pie : Preheat oven to 425°F (220°C). Roll out one dough disk on a floured surface to fit a 9-inch pie pan. Place in pan and trim excess edges. Pour blueberry filling into crust and dot with butter. Roll out second dough disk and place over filling. Trim edges and crimp to seal. Cut slits in top for steam to escape.
4. 4. Apply Egg Wash : Brush top crust with beaten egg and water for a golden, shiny finish.
5. 5. Bake : Bake at 425°F (220°C) for 20 minutes, then reduce heat to 375°F (190°C) and bake for 30–35 minutes more until crust is golden and filling bubbles. Let cool for at least 2 hours to allow filling to set.

Keywords: Blueberry Pie with Flaky Crust