Simply The Best Blueberry Pie Recipe

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I perfected my Homemade Blueberry Pie with sweet, juicy blueberries nestled in a golden-brown, buttery, flaky crust, and one tiny twist is the secret that makes it better than ever.

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Ive been chasing a perfect slice for years and honestly I think this is Simply The Best Blueberry Pie Recipe I’ve ever made. My Homemade Blueberry Pie is packed with sweet, juicy fresh blueberries that bubble up in a golden brown, flaky crust and a little unsalted butter gives the edges that flaky lift.

People call it the Best Blueberry Pie Recipe, but I want you to taste it and tell me where I went wrong. Its the kind of pie that makes you stop mid-bite and wonder what tiny trick I forgot to mention, so yeah, youll be curious.

Ingredients

Ingredients photo for Simply The Best Blueberry Pie Recipe

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  • All purpose flour gives structure carbs and some protein but no real fiber
  • Cold butter add flaky richness, saturated fats and silky mouthfeel, very buttery
  • Blueberries bring natural sweetness lots of antioxidants and fibre a little tang
  • Granulated sugar makes it sweet lots of carbs and empty calories be mindful
  • Cornstarch thickens the filling adds smoothness but no nutrition just starch
  • Lemon juice and zest brightens flavor with acid adds tang and balance
  • Egg wash makes a golden crust adds shine and a touch of protein

Ingredient Quantities

  • 2 1/2 cups (320 g) all purpose flour

  • 1 teaspoon fine salt

  • 1 tablespoon granulated sugar

  • 1 cup (2 sticks, 225 g) unsalted butter, cold

  • 6 to 8 tablespoons ice water

  • 5 to 6 cups fresh or frozen blueberries

  • 3/4 cup (150 g) granulated sugar

  • 1/3 cup (45 g) cornstarch

  • 1 tablespoon fresh lemon juice

  • 1 teaspoon lemon zest

  • 1/4 teaspoon fine salt

  • 1/8 teaspoon ground cinnamon (optional)

  • 2 tablespoons unsalted butter

  • 1 large egg

  • 1 tablespoon milk or cream

  • 1 tablespoon coarse sugar for sprinkling (optional)

How to Make this

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Equipment Needed

1. Two large mixing bowls one for the dough one for the filling
2. Measuring cups and spoons plus a digital scale if you want more precision
3. Pastry cutter or food processor to cut cold butter into the flour
4. Rolling pin and a clean lightly floured work surface
5. 9 inch glass or ceramic pie dish
6. Baking sheet to catch any drips while the pie bakes
7. Pastry brush and a small bowl for the egg wash
8. Silicone spatula and wooden spoon for mixing the filling

FAQ

Yes, totally. Keep them mostly frozen, toss them right from the freezer with the sugar and cornstarch so they dont get soggy, and bake straight away. You might need 5 to 10 extra minutes of bake time since frozen berries cool the pie down.

Usually not cooked hot enough or not enough thickener. Make sure you use the full 1/3 cup cornstarch, mix it with the sugar first so it coats the berries, and bake until the filling is vigorously bubbling through the vents. If your berries are super juicy add 1 extra tablespoon cornstarch or swap to quick tapioca for a firmer, clearer set.

Chill the dough before rolling, work fast so butter stays cold, and bake on a preheated baking sheet on the lower rack to get a crisp bottom. You can also brush the baked bottom lightly with a beaten egg white before adding filling, then chill a few minutes so it seals better.

Not necessary for this blueberry pie. If you worry about soggy crust you can partially blind bake 10 to 12 minutes at 375 F, cool, then add filling and finish baking. But most times just chilling dough and using a hot baking sheet does the trick.

A good method is 425 F for 15 to 20 minutes to jumpstart the crust, then lower to 375 F and bake another 25 to 35 minutes until the crust is golden and the filling is bubbling. If edges brown too fast, tent them with foil or use a pie shield.

Yes. Dough keeps in the fridge 2 days or frozen up to 3 months. You can freeze an assembled unbaked pie: bake from frozen adding about 15 to 25 minutes, or thaw overnight in the fridge and bake as usual. Baked pie freezes well too, just wrap tightly.

Simply The Best Blueberry Pie Recipe Substitutions and Variations

  • All purpose flour: swap in pastry flour (same amount, 2 1/2 cups) for a more tender, flaky crust. Or use a cup-for-cup gluten free flour blend with xanthan gum if you need GF, dough will be a bit more crumbly so chill it well.
  • Unsalted butter: you can use salted butter (skip or cut back the 1 teaspoon fine salt in dough by about 1/4 teaspoon). For a dairy free crust use cold vegan butter or coconut oil (use same weight, 1 cup) but expect a slightly different flavor and texture.
  • Cornstarch: replace with arrowroot or tapioca starch, same volume (1/3 cup). Arrowroot gives a clearer, glossier filling and stands up better to freezing, tapioca gives a little more chew.
  • Egg + milk (for wash): brush with plain milk or cream for a softer, less shiny top, or use 2 tablespoons aquafaba (chickpea brine) per egg for a vegan glossy finish. Maple syrup thinned with a little water also gives shine but will add sweetness, so use sparingly.

Pro Tips

1) Keep everything rock cold, and work fast. Cold butter = flaky layers, so grate or cube the butter and toss it into the flour cold. Use ice water a tablespoon at a time and stop as soon as the dough holds together. If the dough gets warm, chill it for 20 minutes before rolling. This makes a huge difference, trust me.

2) If you use frozen berries do not thaw them first, toss them frozen with the sugar and cornstarch so they dont go mushy and bleed all over the crust. Add the lemon juice and zest right after tossing, and dot the filling with the butter just before you close the top. Taste the filling first, you might need less sugar if the berries are super sweet.

3) Set the crust early so the bottom wont be soggy. Either prebake the bottom crust for 10 to 12 minutes with weights, or start the pie at a higher oven temp for 12 to 15 minutes then lower it for the rest of the bake so the crust sets and the filling can bubble. Put the pie on a rimmed baking sheet to catch drips and tent the edges with foil if they brown too fast.

4) Let it cool long enough before cutting and finish the top for shine. An egg wash of egg plus a little milk gives a deep color, sprinkle coarse sugar for crunch. After baking warm some apricot jam and brush the top for a glossy look. And be patient, the filling needs an hour or more to thicken so your slices dont run.

Simply The Best Blueberry Pie Recipe

Simply The Best Blueberry Pie Recipe

Recipe by Tina Braven

0.0 from 0 votes

I perfected my Homemade Blueberry Pie with sweet, juicy blueberries nestled in a golden-brown, buttery, flaky crust, and one tiny twist is the secret that makes it better than ever.


Pin

Servings

8

servings

Calories

550

kcal

Equipment: 1. Two large mixing bowls one for the dough one for the filling
2. Measuring cups and spoons plus a digital scale if you want more precision
3. Pastry cutter or food processor to cut cold butter into the flour
4. Rolling pin and a clean lightly floured work surface
5. 9 inch glass or ceramic pie dish
6. Baking sheet to catch any drips while the pie bakes
7. Pastry brush and a small bowl for the egg wash
8. Silicone spatula and wooden spoon for mixing the filling

Ingredients

  • 2 1/2 cups (320 g) all purpose flour

  • 1 teaspoon fine salt

  • 1 tablespoon granulated sugar

  • 1 cup (2 sticks, 225 g) unsalted butter, cold

  • 6 to 8 tablespoons ice water

  • 5 to 6 cups fresh or frozen blueberries

  • 3/4 cup (150 g) granulated sugar

  • 1/3 cup (45 g) cornstarch

  • 1 tablespoon fresh lemon juice

  • 1 teaspoon lemon zest

  • 1/4 teaspoon fine salt

  • 1/8 teaspoon ground cinnamon (optional)

  • 2 tablespoons unsalted butter

  • 1 large egg

  • 1 tablespoon milk or cream

  • 1 tablespoon coarse sugar for sprinkling (optional)

Directions

    Notes

    • Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

    Nutrition Facts

    • Serving Size: 215g
    • Total number of serves: 8
    • Calories: 550kcal
    • Fat: 26.7g
    • Saturated Fat: 16.3g
    • Trans Fat: 0.11g
    • Polyunsaturated: 1.84g
    • Monounsaturated: 7.8g
    • Cholesterol: 91mg
    • Sodium: 368mg
    • Potassium: 129mg
    • Carbohydrates: 72.9g
    • Fiber: 3.8g
    • Sugar: 32g
    • Protein: 5.6g
    • Vitamin A: 1606IU
    • Vitamin C: 10.3mg
    • Calcium: 22.5mg
    • Iron: 0.9mg

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