The Only Blueberry Pie Recipe You Ll Ever Need
Experience the pinnacle of pie perfection with *The Only Blueberry Pie Recipe You’ll Ever Need*! This classic homemade dessert combines a buttery, flaky crust with a juicy, sweet-tart blueberry filling that’s elevated by hints of lemon zest and a touch of cinnamon. Made with fresh, plump blueberries, this recipe is a celebration of summer’s best flavors and perfect for any occasion, from backyard barbecues to holiday gatherings. The dough comes together effortlessly with simple pantry staples, and the option to create a lattice top or sprinkle coarse sugar adds a delightful finishing touch. With easy-to-follow instructions and mouthwatering results, this is the ultimate blueberry pie recipe you’ll come back to again and again!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.25 cups Granulated sugar
- 0.25 teaspoons Salt
- 1 cups Unsalted butter (cold, diced)
- 8 tablespoons Ice water
- 6 cups Fresh blueberries
- 0.75 cups Granulated sugar (for filling)
- 3 tablespoons Cornstarch
- 1 tablespoons Lemon juice
- 1 teaspoons Lemon zest
- 0.25 teaspoons Ground cinnamon
- 1 Egg (beaten, for egg wash)
- 2 tablespoons Coarse sugar (optional, for topping)
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt for the crust. Mix well.
Add the cold, diced butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until it resembles coarse crumbs.
Gradually add the ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together.
Divide the dough into two equal portions, shape into disks, wrap each in plastic wrap, and refrigerate for at least 1 hour.
Preheat your oven to 375°F (190°C).
In a large bowl, combine the blueberries, granulated sugar, cornstarch, lemon juice, lemon zest, and cinnamon. Stir gently to coat the blueberries evenly.
On a floured surface, roll out one portion of the chilled dough into a 12-inch circle. Transfer it to a 9-inch pie dish, allowing the edges to hang over.
Pour the blueberry filling into the prepared crust, ensuring it is evenly distributed.
Roll out the second portion of dough into another 12-inch circle. Place it over the blueberry filling and trim the edges. Pinch the edges of the crusts together to seal, and crimp them decoratively if desired.
Cut a few slits in the top crust to allow steam to escape. Alternatively, create a lattice pattern with the top crust by slicing it into strips and weaving them over the filling.
Brush the top crust with the beaten egg using a pastry brush, and sprinkle with coarse sugar if desired.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to set before slicing.
Nutrition Facts
Calories |
4362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.2 g | 263% | |
| Saturated Fat | 126.1 g | 630% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 710 mg | 237% | |
| Sodium | 691 mg | 30% | |
| Total Carbohydrate | 604.7 g | 220% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 316.5 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 188 mg | 14% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1154 mg | 25% | |
*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.
