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Linda

The Best Homemade Blueberry Pie

This jammy, sliceable blueberry pie combines a buttery homemade crust with a perfectly set filling, using both flour and cornstarch for structure. No more soupy disasters — just summer flavor wrapped in golden flake.
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Prep Time 3 hours
Cook Time 1 hour 15 minutes
Cooling Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Pie Dough
  • 2 discs Pie dough chilled
Filling
  • 6 cups Fresh blueberries or about 860g
  • 2/3 cup Granulated sugar
  • 1/4 cup All-purpose flour
  • 2 tablespoons Cornstarch
  • 1/4 teaspoon Ground cinnamon
  • 2 tablespoons Lemon juice fresh
  • 1 teaspoon Lemon zest
  • 1 tablespoon Cold unsalted butter cut into small cubes
Topping
  • 1 large Egg beaten with 1 Tbsp milk
  • Coarse sugar optional, for sprinkling

Equipment

  • 9-inch Pie Dish
  • Rolling Pin
  • Mixing bowls
  • Pastry Brush
  • Pie Shield or Foil
  • Baking Sheet

Method
 

  1. Chill your dough for at least 2 hours. On a floured surface, roll one disc into a 12-inch circle and press into a 9-inch pie dish.
  2. In a large bowl, combine blueberries, sugar, flour, cornstarch, cinnamon, lemon juice, and zest. Mix well until glossy and moist. Mash a few berries to help bind.
  3. Pour filling into the crust. Dot with cubed butter. Roll out the second dough disc, cut into strips for lattice or cover whole. Seal and crimp edges.
  4. Brush top with egg wash and sprinkle with coarse sugar if using. Place pie on a baking sheet lined with foil.
  5. Bake at 425°F (218°C) for 25 minutes. Then reduce to 375°F (190°C), cover edges with foil or pie shield, and continue baking for 45–55 minutes until center is bubbling.
  6. Cool at room temperature for at least 4 hours before slicing. Refrigerate leftovers.

Notes

Make your dough ahead of time to save prep on baking day. Cooling time is crucial — resist slicing early or the filling will be too loose.