This Blueberry Pie is full of juicy fresh blueberries in a buttery and super flakey crust that is simple to put together. The filling is not overly sweet. It’s a great way to use blueberries from blueberry picking or when they are on sale in season in the summer.
Blueberry Filling
Blueberry pie is an easier pie to make because the filling does not require anything fancy, or much prep at all. There’s no cutting, peeling, coring or anything of the sort. Just wash the blueberries and mix with sugar, flour, cornstarch, salt, cinnamon and lemon juice.
Flaky Butter Pie Crust
The crust is also simple. It does not require a pastry blender, cold butter, or any special techniques. This recipe uses softened butter (even though so many recipes require cold butter and a pastry blender).
You can absolutely get a beautiful flaky pie crust without the extra work of incorporating cold butter. Softened butter works great and its way easier to work with. I’ve made many many pie crusts with softened butter and many with cold butter with a pastry blender and cannot tell any difference.
To make the pie dough mix the flour, softened butter, sugar, salt, and ice water. Wrap the dough into round disks and refrigerate for 30 min – 1 hour. I usually make the filling during this time. I often get pulled away by the kids so they can show me something that they’ve worked on – very quickly hitting that 1 hour mark.
Wrapping the dough into round disks, rather than a ball, makes it easier to roll out the dough later.
Decorating the Crust
In the pictures here I made a more “fancy” pie crust with a lattice weave and braided dough. This is 100% totally unnecessary. In fact, I rarely ever do this and only did it for the sake of a more interesting photo. It takes extra work, and doesn’t add a whole lot.
A simple crust with a few nice star shaped slits in the top will look great, and taste EXACTLY the same. This saves you work, time, frustration, etc., etc. Everyone will enjoy the pie just as much, and you perhaps more so because you’re less stressed about a nice-looking crust (or at least I would be).
If, however you have extra time and you love to work with your hands, then it can certainly be a fun or meditative way to make your pie look a little extra fancy.
Egg Wash
There are a few different ways you can make an egg wash, but using an egg white and a tiny bit of water always yields a nice shiny brown crust, and is my preferred method.
If you make this recipe, I'd love to hear from you! Leave a comment down below or tag a photo on instagram! Your feedback means a lot.
If you're interested in other pie recipes, you might enjoy these:
Swedish Blueberry Pie: A simple pie made in a square baker with a thick cake like crumble on top. Serve with ice cream.
Dutch Apple Crumb Pie: A classic pie with an extra indulgent crumb topping.
Lemon Pie Without Meringue: A bright lemony pie with a shortbread cookie crust and no meringue.
Blueberry Pie
Ingredients
Pie Crust
- 3 cups all-purpose flour
- 1½ teaspoon salt
- 2 tablespoon sugar
- 1 cup + 2 tbsp butter, softened
- ½ cup + 2 tbsp cold water
Blueberry Filling
- 6 cups fresh blueberries
- ½ cup granulated sugar
- ¼ cup flour
- 2 tablespoon cornstarch
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon butter, in thin slices
Egg Wash
- 1 egg white
- 1 teaspoon water
Instructions
Pie Crust
- In a large mixing bowl combine flour, salt, sugar, butter and ice water. Shape into two round flat disks (one for the top crust, one for the bottom) and wrap in plastic wrap. Refrigerate for 30 min – 1 hour or overnight.
Blueberry Filling
- Wash the blueberries and pat dry to remove any excess water. In a large mixing bowl add the blueberries, sugar, flour, cornstarch, cinnamon, salt, and lemon juice. Gently stir to combine.
Assembling the Pie
- Preheat the oven to 375℉.
- Dust a large clean working surface with flour. Roll out the first round of dough with a rolling pin so that it is about 2 inches larger in circumference than your pie dish. Transfer the bottom crust to the pie dish and place in the fridge while working on the top crust.
- Roll out the second disk of dough for the top of the pie. To make it into a lattice top, using a butter knife cut the dough into wide strips, otherwise cut a few decorative slits into the dough to allow steam and juice to bubble out.
- Remove the bottom crust from the fridge. Add the blueberry filling. Add several very thin slices of butter on top of the filling. This adds extra savoriness.
- Place the top crust on top of the filling. If creating a lattice add the strips to the top of the pie, weaving and pulling strips back as necessary to layer them.
- Fold any excess dough from the top or bottom crust up and over creating a thicker crust edge. Crimp with a fork. I find this easier than doing fluted edges.
Egg Wash
- Combine egg white and water in a small bowl and whisk to combine. With a pastry brush, brush the egg wash over the top of the pie.
Baking the Pie
- Place the pie in the oven with a baking sheet on the rack below to catch any juice that might bubble out of the pie while baking. Bake for 30 minutes.
- Add aluminum foil around the edges to prevent the edge of the pie crust from burning. Bake for another 30 minutes until the crust is browned and the filling is bubbling. Keep a close eye on it to make sure the middle uncovered portion of the pie crust does not burn. If it’s getting too dark cover it with additional aluminum foil.
- Remove and allow to cool.
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