Description

Blueberry Pie is the ultimate summer dessert, featuring a buttery, flaky crust filled with juicy, sweet blueberries, a touch of lemon, and a dash of cinnamon. This classic pie is perfect for any occasion, from family gatherings to casual picnics, offering a delicious balance of sweet and tart flavors. Easy to make and irresistible to eat, it’s the perfect way to showcase fresh blueberries.

Ingredients

2 ½ cups all-purpose flour
1 tsp salt
1 cup unsalted butter, cold and cubed
6-8 tbsp ice water

For the Blueberry Filling:

4 cups fresh blueberries (frozen can be used, but fresh is preferred)
¾ cup granulated sugar (adjust to taste)
1 tbsp lemon juice
1 tsp lemon zest
2 tbsp cornstarch
¼ tsp ground cinnamon
1 tbsp unsalted butter, cubed
1 egg (for egg wash, optional)
1 tbsp milk (for egg wash, optional)

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Instructions

Make the Pie Crust:
- In a large bowl, combine flour and salt. Add cubed butter and cut it into the flour until it resembles coarse crumbs.
- Gradually add ice water, stirring until the dough comes together. Add more water if needed.
- Turn the dough onto a floured surface, knead briefly, divide into two disks, and chill for 30 minutes.
Prepare the Pie Crust:
- Preheat oven to 400°F (200°C). Roll out one disk into a circle and place in a 9-inch pie pan. Trim excess dough and set aside.
Make the Blueberry Filling:
- In a bowl, mix blueberries, sugar, lemon juice, zest, cornstarch, and cinnamon. Stir until berries are evenly coated.
Assemble the Pie:
- Pour the blueberry filling into the prepared crust. Dot with cubed butter.
- Roll out the second disk and place it over the filling. Trim and seal the edges, creating slits for steam to escape.
- Brush the top with egg wash for a golden finish.
Bake:
- Bake at 400°F for 15 minutes. Reduce heat to 350°F and bake for 40-45 minutes, until the crust is golden and the filling is bubbling.
Cool:
Let the pie cool for at least 2 hours to set the filling before slicing.

Notes

If desired, add a streusel topping for extra crunch.The pie can be made ahead of time and stored at room temperature for 2 days or refrigerated for up to 3 days.Freezing is also an option for unbaked pies, which can be stored for up to 3 months.