Old-Fashioned Blueberry Pie
intro
Sweet, jammy fresh blueberries baked in a flaky, buttery double crust, this timeless summer pie bursts with bright fruit flavor, just like grandma used to bake.
Ingredients
Steps
Prepare flaky pie crust
In a large mixing bowl, combine 3 1/2 cups (420g) all-purpose flour and 1 teaspoon fine sea salt. Add 1 1/2 cups (340g) cold cubed unsalted butter, and use your fingertips or a pastry cutter to cut the butter into the flour until the mixture forms pea-sized crumbs with a few larger, almond-sized butter pieces remaining. Drizzle in 6 tablespoons (90ml) ice water, 1 tablespoon at a time, gently tossing with a fork until the dough just clumps together when squeezed (add up to 2 more tablespoons ice water if too dry). Split the dough into two equal discs, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour before rolling.
Roll bottom crust layer
After chilling, place one dough disc on a lightly floured work surface. Roll from the center outward, turning the dough a quarter turn every few rolls, to form a 12-inch (30cm) circle that is 1/8-inch (3mm) thick. Gently lift the dough and drape it over a 9-inch (23cm) standard glass pie dish, pressing it firmly into the bottom and up the sides of the dish. Trim any excess dough hanging over the edge to a 1-inch (2.5cm) overhang, then return the lined dish to the refrigerator to chill for 15 minutes while you prepare the filling.
Mix blueberry filling
In a large ceramic mixing bowl, toss together 6 cups (900g) rinsed, dried blueberries, 3/4 cup (150g) granulated sugar, 1/4 cup (30g) cornstarch, 1 teaspoon lemon zest, and 2 tablespoons (30ml) fresh lemon juice until all blueberries are evenly coated. Let the mixture sit for 10 minutes at room temperature to allow the blueberries to release a small amount of juice, then stir once more to redistribute the cornstarch thickener evenly.
Assemble the raw pie
Remove the chilled crust-lined pie dish from the refrigerator. Pour the blueberry filling evenly into the crust, and dot the top of the filling with 2 tablespoons (28g) of cold 0.5cm cubed butter. Roll the second chilled dough disc out to an 11-inch (28cm) circle, 1/8-inch thick. Drape the top crust over the filling, then trim the top crust excess to match the 1-inch overhang of the bottom crust. Fold the overhanging dough from both crusts under itself, and crimp the edge tightly with your fingers or a fork to seal. Cut 4 small 1-inch slits in the top crust to allow steam to escape during baking.
Bake until golden bubbly
Preheat your oven to 400°F (200°C) and position an oven rack in the lower third of the oven. Brush the entire top crust and crimped edge with the beaten egg, then sprinkle evenly with the reserved 1 tablespoon granulated sugar. Place the pie (on its parchment-lined baking sheet to catch bubbling drips) in the oven and bake for 25 minutes at 400°F (200°C), then reduce the oven temperature to 375°F (190°C) and bake for an additional 30-35 minutes, until the crust is deep golden brown and the blueberry filling is visibly bubbling thickly through the steam slits.
Cool fully before slicing
Once baked, carefully transfer the pie to a wire cooling rack and let it cool completely at room temperature for a full 2 hours before slicing. This resting time allows the hot, runny filling to set properly, so slices hold their clean shape instead of oozing when cut. Serve slices at room temperature or slightly warmed, with a dollop of whipped cream or vanilla ice cream if desired.
Tips
2.Do not skip the full 2-hour cooling time, even if the pie looks done straight from the oven. The filling needs time to gelatinize and set; cutting it early will result in runny, loose slices.
3.If the crimped crust edges start to darken too quickly during baking, wrap a thin strip of aluminum foil around the edge after the first 30 minutes of baking to prevent burning.
OMG this old-fashioned blueberry pie is literally perfect! I made it for our Fourth of July family cookout and everyone was begging for the recipe. The crust is so flaky, and the blueberry filling isn’t too sweet, which is exactly what I wanted. My 7 year old asked for a second slice before she even finished her first! 10/10 will be making this every summer from now on.
Took this to my neighborhood potluck last weekend and it was the first dessert gone. Game changer. I was a little nervous about making a homemade crust since I usually just buy the pre-made stuff from the grocery store, but the instructions were so easy to follow even for a medium skill level like me. Only note: I added a tiny bit of lemon zest to the filling and it popped so hard. SO good.
Made this for Sunday meal prep to have as a little treat all week and it held up amazing! I was worried the crust would get soggy after a few days in the fridge but it stayed nice and crisp, and the filling set perfectly so slices didn’t turn into a goopy mess when I pulled them out. The 1 hour 25 minute cook time was totally accurate too, no surprises there.
This tastes exactly like the blueberry pie my grandma used to make when I was a kid! I was worried I’d never find a recipe that hit that nostalgic, not-too-sugary, perfectly flaky note and this nailed it. I did use a lattice top like she always did and it came out beautiful, even if my lattice weaving skills are a little rusty.
Made this last night for a casual dinner with my roommates and we all ate half the pie standing up over the kitchen counter oops. The only reason I’m giving 4 stars instead of 5 is that I burned the edge of the crust a little because I forgot to put the foil shield on like the recipe says—don’t be like me! Set a timer for that foil, it’s non-negotiable.
Made this as a post-hike treat for our trail group over the weekend and everyone raved. Used wild blueberries we picked on our hike the day before and it was chef’s kiss. The recipe says medium difficulty and I’d agree—if you’ve made a pie or two before you’ll have zero issues, total beginner bakers might want to practice the crust once first, but it’s worth the effort.
My kids are so picky about desserts and they devoured this! I was shocked, usually they turn their noses up at anything that isn’t covered in sprinkles or chocolate, but they asked for seconds and thirds. I did cut the sugar by a tablespoon because I don’t like super sweet desserts and it was perfect, the natural sweetness of the blueberries really shines through.
Made 4 of these pies for our local school bake sale last week and they sold out in 20 minutes! People were coming back asking if we had more slices left. The only small issue I had was that the filling was a little runnier than I expected on the first pie, but for the next three I let the filling cool a tiny bit before pouring it into the crust and that fixed it right up.
I’ve been baking pies for over 40 years and this recipe is a new staple in my rotation. A lot of new blueberry pie recipes overcomplicate things with weird spices or fancy add-ins, but this one sticks to the basics and lets the blueberries be the star. Pro tip from an old pro: brush the top crust with a little heavy cream and sprinkle with coarse sugar before baking for that perfect crunchy, golden top.
I was able to veganize this super easily by swapping the butter for cold vegan butter and using a flax egg for the crust wash, and it came out incredible! I was worried the crust wouldn’t be flaky without dairy butter but the method of cutting in super cold fat worked perfectly even with the vegan swap. 10/10, will be making this all blueberry season.
Made this for our beach picnic last weekend and it was the perfect beach dessert! No fancy utensils needed, just held the slices in napkins and ate them while we watched the sunset. I will say, make sure you let the pie cool completely for like 4 hours before you slice it— I cut mine too early the first time I tested the recipe and it oozed everywhere, tasted great but was a total mess to serve.