Blueberry Pie
Dive into the ultimate homemade treat with this classic Blueberry Pie recipe, featuring a buttery, flaky crust that envelops a sweet and tangy blueberry filling. Made with fresh, juicy blueberries, zesty lemon juice, and just the right amount of sugar, this pie strikes the perfect balance of sweetness and tartness, while cornstarch ensures a thick, luscious filling. The recipe includes instructions for a gorgeous lattice crust or a fully sealed top, brushed with a golden egg wash for a bakery-worthy finish. With only 30 minutes of prep time and simple ingredients like all-purpose flour, ice water, and unsalted butter, this dessert is as approachable as it is satisfying. Perfect for summer gatherings or holiday feasts, this homemade blueberry pie will delight your taste buds and impress your family and friends.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter
- 0.5 cups Ice water
- 1 cup Granulated sugar
- 6 cups Blueberries
- 0.25 cups Cornstarch
- 2 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 0.25 teaspoons Salt
- 1 large Egg
- 1 tablespoon Water (for egg wash)
Instructions
In a large bowl, combine flour and salt. Cut in cold, cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Divide the dough in half, shape into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat the oven to 375°F (190°C).
In another bowl, mix the blueberries, sugar, cornstarch, lemon juice, lemon zest, and salt. Stir well to coat the blueberries evenly.
On a lightly floured surface, roll out one dough disc to fit a 9-inch pie dish. Place the rolled dough gently into the dish, leaving an overhang around the edges.
Pour the blueberry filling into the dough-lined dish and spread it evenly.
Roll out the second dough disc. Cut into strips if making a lattice top, or leave whole for a fully covered pie. Place the dough on top of the blueberry filling.
If using a whole crust top, cut small slits to allow steam to escape. Crimp the edges of the crust to seal and trim any excess dough.
In a small bowl, whisk together the egg and 1 tablespoon of water to create an egg wash. Brush the top crust with the egg wash for a golden finish.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and allow it to cool at room temperature for at least 2 hours before serving to let the filling set.
Nutrition Facts
Calories |
3351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.2 g | 145% | |
| Saturated Fat | 58.5 g | 292% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 722 mg | 31% | |
| Total Carbohydrate | 555.4 g | 202% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 278.7 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 98 mg | 8% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 454 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
