Blueberry Pie with a Flaky Crust

How to Make a Delicious Blueberry Pie with a Flaky Crust

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Blueberry pie is a timeless dessert, loved for its sweet, juicy filling and flaky, buttery crust. Whether you’re preparing for a holiday, a family gathering, or just a treat for yourself, a blueberry pie is a great option.

This pie combines the freshness of blueberries with a rich and flaky crust that’s irresistible.

In this article, we’ll walk you through the process of making a perfect blueberry pie, from the filling to the crust, ensuring that your pie turns out perfectly every time.

Ingredients for the Pie

For the Crust:

  • 2 ½ cups all-purpose flour

  • 1 tsp salt

  • 1 tbsp granulated sugar

  • 1 cup (2 sticks) unsalted butter, cold and cubed

  • 6–8 tbsp ice-cold water

 

For the Blueberry Filling:

  • 4 cups fresh blueberries (you can use frozen if fresh is not available)

  • ¾ cup granulated sugar (adjust to taste)

  • 2 tbsp cornstarch

  • 1 tbsp lemon juice

  • 1 tsp lemon zest

  • ¼ tsp salt

  • 1 tsp vanilla extract

  • 1 tbsp unsalted butter (for dotting the filling)

 

Optional (For Glaze):

  • 1 egg, beaten (for egg wash)

  • 1 tbsp sugar (for sprinkling on top)

 

Step-by-Step Instructions for Blueberry Pie

1. Make the Flaky Pie Crust

The key to a perfect pie is the crust, and a flaky crust starts with cold ingredients. Here’s how to create the perfect base for your blueberry pie:

  1. Combine dry ingredients: In a large mixing bowl, whisk together the flour, salt, and sugar.

  2. Add cold butter: Cut the butter into small cubes and add it to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs with pea-sized pieces of butter.

  3. Add ice water: Gradually add ice-cold water, one tablespoon at a time, mixing gently until the dough begins to come together. Be careful not to overwork the dough.

  4. Chill the dough: Once the dough forms, divide it in half and shape each portion into a disk. Wrap the disks in plastic wrap and refrigerate for at least 1 hour before rolling out.

 

2. Prepare the Blueberry Filling

While the dough chills, you can prepare the filling:

  1. Combine the ingredients: In a large mixing bowl, combine the blueberries, sugar, cornstarch, lemon juice, lemon zest, salt, and vanilla extract. Gently toss the ingredients together until the blueberries are coated in the sugar mixture. The cornstarch will help thicken the filling while it bakes.

  2. Set aside: Let the mixture sit for about 10 minutes. This will allow the blueberries to release their natural juices and help the cornstarch activate.

 

3. Roll Out the Pie Dough

Once the dough is chilled and ready, it’s time to roll it out and prepare it for the pie:

  1. Flour your surface: Lightly flour your countertop or rolling surface. Take one of the dough disks from the fridge and roll it out into a circle about 12 inches in diameter. Be gentle to avoid overworking the dough, which can make the crust tough.

  2. Place the dough into the pie pan: Transfer the dough to a 9-inch pie pan, gently pressing it into the bottom and sides. Trim any excess dough hanging over the edges, leaving about an inch. You’ll use this extra dough for the top crust.

  3. Chill the crust: Once the bottom crust is in the pan, place it in the fridge for about 10 minutes to keep it cold while you prepare the top crust.

 

4. Add the Blueberry Filling

  1. Fill the pie: After chilling the bottom crust, pour the prepared blueberry filling into the crust. Use a spoon to evenly distribute the filling. Dot the top of the filling with small pieces of butter for extra richness.

  2. Prepare the top crust: Roll out the second disk of dough and place it over the filled pie. You can either cover the entire pie with the dough and cut slits for ventilation or create a lattice top for a decorative touch. To create a lattice, cut the rolled dough into strips and weave them over and under to form a crisscross pattern.

  3. Seal the edges: Trim any excess dough, leaving about an inch of overhang. Fold the edges under and crimp the edges together using your fingers or a fork to seal the pie.

 

5. Bake the Blueberry Pie

  1. Apply the egg wash: For a golden, shiny crust, brush the top crust with the beaten egg wash and sprinkle with sugar.

  2. Bake the pie: Preheat your oven to 400°F (200°C). Place the pie on a baking sheet to catch any drips and bake for 20 minutes. Then, reduce the temperature to 350°F (175°C) and bake for an additional 35-40 minutes, or until the crust is golden brown and the filling is bubbling.

  3. Cool before serving: Let the pie cool for at least 2 hours before slicing. This will allow the filling to set and prevent it from running when you cut into the pie.

 

Tips for the Perfect Blueberry Pie

1. Use Fresh, Ripe Blueberries

Fresh blueberries will provide the best flavor and texture for your pie. If using frozen berries, make sure they are thawed and drained to avoid excess moisture in the filling.

2. Adjust the Sweetness

The sweetness of your blueberries can vary, so taste the filling before adding the sugar. If the berries are tart, add a bit more sugar; if they’re sweet, reduce the amount.

3. Let the Pie Cool Completely

It’s tempting to slice into the pie right away, but it’s best to let it cool completely to allow the filling to set. This will help prevent the pie from becoming runny.

Final Thoughts: Enjoy Your Homemade Blueberry Pie

Making a blueberry pie from scratch may take a little time, but the results are well worth it. With a flaky, buttery crust and a sweet, tangy blueberry filling, this pie is the perfect dessert for any occasion.

Whether you serve it at a family gathering or enjoy it on a quiet evening, a homemade blueberry pie will always be a hit.

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