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Best Homemade Blueberry Pie Recipe with Flaky Crust

A thick slice of amazing blueberry pie recipe showing juicy filling and a golden, sugared lattice crust.
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Follow this reliable recipe to make a classic homemade blueberry pie featuring a perfectly flaky crust and a thick, set filling that balances sweet and tart flavors. This recipe works well with fresh or frozen blueberries.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • 1/2 cup ice water, plus more if needed
  • 6 cups fresh or frozen blueberries (do not thaw if frozen)
  • 1 1/2 cups granulated sugar (adjust based on berry sweetness)
  • 1/4 cup cornstarch or tapioca starch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/4 teaspoon ground cinnamon
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Prepare the pie crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  2. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, form each half into a disk, wrap in plastic, and chill for at least 1 hour.
  3. Prepare the filling: In a separate bowl, gently combine the blueberries, granulated sugar, cornstarch, lemon juice, lemon zest, and cinnamon. Set aside while you roll out the bottom crust.
  4. Preheat your oven to 425 degrees F (220 degrees C).
  5. On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
  6. Pour the blueberry filling into the bottom crust. Dot the top of the filling with a few small pieces of leftover butter if desired for richness.
  7. Roll out the second disk of dough for the top crust. Place it over the filling. Trim the edges and crimp the top and bottom crusts together to seal. Cut several slits in the top crust to allow steam to escape.
  8. Brush the top crust lightly with the beaten egg wash and sprinkle evenly with coarse sugar.
  9. Bake for 15 minutes at 425 degrees F (220 degrees C). Then, reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for an additional 40 to 50 minutes, or until the crust is golden brown and the filling is bubbling thickly. If the edges brown too quickly, cover them loosely with foil.
  10. Cool the pie completely on a wire rack for at least 3 to 4 hours before slicing. This cooling time allows the filling to set properly.

Notes

  • If using frozen blueberries, do not thaw them first. You may need to add 5 to 10 minutes to the total baking time.
  • For an extra flaky crust, keep all ingredients, especially the butter and water, very cold.
  • If you prefer a crumble topping instead of a top crust, prepare a streusel topping and sprinkle it over the filling before baking.

Nutrition

Find it online: https://cookingbyjade.com/blueberry-pie-recipe-flaky-crust-filling/