New England Blueberry Pie
Discover the timeless charm of a New England Blueberry Pie—a classic dessert that celebrates the natural sweetness of ripe, juicy blueberries and the buttery goodness of a homemade flaky crust. This recipe pairs fresh blueberries with a hint of lemon zest and juice, creating a perfectly balanced filling that bursts with vibrant flavor in every bite. The crust, made from scratch with chilled butter and a touch of sugar, ensures a golden, tender base and topping. Brushed with an egg wash for that irresistible golden sheen, this pie is baked to perfection in under an hour. Perfect for summer gatherings, holiday feasts, or any occasion that calls for a taste of classic New England comfort. Serve it warm with a scoop of vanilla ice cream or enjoy it chilled—either way, it's a slice of heaven!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.33 cup Granulated sugar
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (cold, cut into small cubes)
- 6 tablespoons Ice water
- 5 cups Fresh blueberries
- 0.75 cup Granulated sugar (for filling)
- 3 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 1 teaspoon Lemon zest
- 2 tablespoons Unsalted butter (for filling, cut into small pieces)
- 1 Egg yolk
- 1 tablespoon Milk
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.
Using a pastry cutter or your fingertips, cut the cold butter into the flour mixture until the texture resembles coarse crumbs.
Add ice water, one tablespoon at a time, tossing the dough with a fork until it starts to come together. Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.
Preheat your oven to 400°F (200°C).
In another large bowl, combine the blueberries, sugar, cornstarch, lemon juice, and lemon zest. Stir gently to coat the berries evenly.
On a lightly floured surface, roll out one of the dough discs into a 12-inch circle. Transfer it to a 9-inch pie dish and trim the edges, leaving a 1/2-inch overhang.
Pour the blueberry filling into the crust and dot with the 2 tablespoons of butter.
Roll out the second dough disc into a 12-inch circle. Place it over the filling and seal the edges by crimping or pressing them together. Trim off any excess dough.
Cut small slits in the top crust to allow steam to escape. In a small bowl, whisk the egg yolk and milk, then brush the mixture over the top crust 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 let it cool completely on a wire rack before serving to allow the filling to set.
Nutrition Facts
Calories |
4410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.6 g | 289% | |
| Saturated Fat | 139.1 g | 696% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 765 mg | 255% | |
| Sodium | 1241 mg | 54% | |
| Total Carbohydrate | 575.0 g | 209% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 293.5 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 190 mg | 15% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1015 mg | 22% | |
*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.
