My Favorite Blueberry Pie
Indulge in the ultimate homemade treat with "My Favorite Blueberry Pie," a classic dessert that's bursting with fresh, juicy blueberries and a buttery, flaky crust made from scratch. This recipe starts with an easy-to-make pastry dough, chilled for perfection, and filled with a delightful mix of plump blueberries, a touch of lemon juice, and a hint of cinnamon for a warm, aromatic twist. Topped with either a full crust or a decorative lattice, this pie is brushed with a golden egg wash for a stunning finish. Baked to bubbly, golden perfection in under an hour, this pie is sure to be the star of any dessert table. Perfect for summertime gatherings or anytime you crave a taste of homemade comfort, this blueberry pie recipe will leave your kitchen smelling heavenly and your guests asking for seconds.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 tablespoon Granulated sugar
- 0.5 teaspoon Salt
- 1 cup Unsalted butter (cold, cubed)
- 6 tablespoons Ice water
- 6 cups Fresh blueberries
- 0.75 cup Granulated sugar
- 0.25 cup Cornstarch
- 1 tablespoon Lemon juice
- 0.25 teaspoon Ground cinnamon
- 2 tablespoons Unsalted butter
- 1 large Egg
- 1 tablespoon Milk
Instructions
In a large bowl, whisk together the flour, sugar, and salt for the crust.
Add the cold, cubed butter to the bowl and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together.
Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the blueberries, sugar, cornstarch, lemon juice, and cinnamon to make the filling. Stir until evenly coated.
Roll out one of the chilled dough disks on a floured surface to fit your 9-inch pie pan. Place the dough into the pan and trim the edges as needed.
Pour the blueberry filling into the crust and dot the top with the 2 tablespoons of butter.
Roll out the second dough disk and place it over the filling. You can either lay it whole or cut it into strips to make a lattice topping.
Trim and crimp the edges of the pie crust to seal them together.
In a small bowl, whisk the egg and milk together to make an egg wash. Brush the egg wash over the top crust to help it brown beautifully.
Place the pie on a baking sheet to catch any drips and bake it in the preheated oven for 45-55 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool for at least 2 hours before slicing to let the filling set.
Serve and enjoy a slice of this delicious homemade blueberry pie!
Nutrition Facts
Calories |
4193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.3 g | 285% | |
| Saturated Fat | 136.8 g | 684% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 580 mg | 193% | |
| Sodium | 1236 mg | 54% | |
| Total Carbohydrate | 534.5 g | 194% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 254.4 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 177 mg | 14% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1103 mg | 23% | |
*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.
