This Best Ever Blueberry Pie is a classic, bursting with sweet, juicy blueberries in a perfectly flaky, buttery crust. It’s simple to make and incredibly delicious—perfect for summer or any time you’re craving a comforting dessert. Here’s the recipe for the Best Ever Blueberry Pie:
Ingredients:
For the Pie Crust (makes 2 crusts):
2 1/2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup unsalted butter (cold, cut into cubes)
1/4 cup ice water (plus more if needed)
1 tablespoon apple cider vinegar (optional, helps with flakiness)
For the Blueberry Filling:
4 cups fresh or frozen blueberries
3/4 cup granulated sugar (adjust to sweetness of your berries)
2 tablespoons cornstarch (to thicken the filling)
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon ground cinnamon (optional)
Pinch of salt
1 tablespoon unsalted butter (cut into small pieces)
For the Egg Wash (optional):
1 egg, beaten
1 tablespoon milk or water (to thin the egg wash)
Instructions:
1. Make the Pie Crust:
Prepare the Dough: In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter cubes, and using a pastry cutter or your hands, work the butter into the flour until it resembles coarse crumbs (with pea-sized pieces of butter).
Add Ice Water: Slowly add ice water, 1 tablespoon at a time, mixing gently with a fork until the dough begins to come together. You may need more or less water, so add just enough until the dough holds together when pressed.
Chill: Divide the dough into two equal portions, form them into disks, wrap them in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days) to let the dough rest and firm up.
2. Prepare the Blueberry Filling:
In a large bowl, combine the blueberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon (if using), and salt. Stir gently to coat the berries in the mixture.
Let the filling sit for about 10-15 minutes to allow the juices to release and the sugar to dissolve.
3. Roll Out the Pie Crust:
Preheat your oven to 425°F (220°C).
Take one of the chilled dough disks and roll it out on a lightly floured surface into a circle that’s about 12 inches in diameter (for a standard 9-inch pie pan).
Transfer the rolled-out dough to a 9-inch pie pan and trim the edges to leave a small overhang (about 1 inch). Refrigerate this crust while you prepare the top crust.
4. Assemble the Pie:
Pour the blueberry filling into the prepared bottom pie crust, spreading it evenly.
Dot the filling with small pieces of butter.
Roll out the second dough disk in the same way, and either lay it directly over the pie or cut it into strips to create a lattice top. If using a full top crust, make a few slits in the dough to allow steam to escape.
Trim and crimp the edges to seal the pie. You can fold the edges under or create a decorative pattern with the dough.
5. Egg Wash (Optional):
In a small bowl, whisk together the beaten egg and milk (or water) to create the egg wash.
Brush the egg wash over the top of the pie to give it a golden, shiny finish.
6. Bake the Pie:
Place the pie on a baking sheet to catch any drips.
Bake the pie at 425°F (220°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 35-45 minutes, or until the crust is golden brown and the filling is bubbly and thick.
If the edges of the crust start to brown too quickly, cover them with aluminum foil to prevent burning.
7. Cool and Serve:
Let the pie cool for at least 2-3 hours before slicing to allow the filling to set. This also ensures the perfect slice.
Serve your blueberry pie with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate treat.
Tips:
For a Crispier Bottom Crust: If you’re concerned about a soggy bottom crust, try brushing the bottom with a thin layer of melted white chocolate before adding the filling. It will create a barrier that helps keep the crust crisp.
Frozen Blueberries: If using frozen blueberries, there’s no need to thaw them, but you may want to add a bit more cornstarch to account for the extra moisture released during baking.
Making Ahead: You can make the pie crusts ahead of time and freeze them. If you freeze the pie before baking, just bake it straight from the freezer, adding a few extra minutes to the baking time.
This Best Ever Blueberry Pie is perfect for any occasion, and with its flaky crust and bursting blueberry filling, it’s sure to be a crowd favorite. Enjoy every bite! 🥧🍇
