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A freshly baked blueberry pie with a lattice top crust

Blueberry Pie

This classic blueberry pie features a sweet, juicy blueberry filling encased in a flaky, golden crust, perfect for any occasion.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup unsalted butter, chilled and cubed
  • 1/2 cup ice water
For the Filling
  • 6 cups fresh blueberries
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest

Equipment

  • large bowl
  • pastry blender or fork
  • rolling pin
  • 9-inch pie dish
  • wire rack

Method
 

Make the Crust
  1. In a large bowl, whisk together the flour and salt, then cut in the cold butter until pea-sized crumbs form.
  2. Gradually add ice water, mixing until the dough just comes together, then divide in half, flatten into discs, wrap, and chill for at least 30 minutes.
Prepare the Filling
  1. In a separate large bowl, gently combine the blueberries, sugar, cornstarch, lemon juice, and lemon zest.
Assemble the Pie
  1. Preheat your oven to 400°F (200°C), then roll out one dough disc and carefully place it into a 9-inch pie dish.
  2. Pour the blueberry filling into the crust, then roll out the second dough disc and place it over the filling.
  3. Trim any excess dough, crimp the edges to seal, and cut a few slits in the top crust for steam to escape.
Bake the Pie
  1. Bake for 15 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for 35-40 minutes more, or until the crust is golden brown and the filling is bubbly.
  2. Allow the pie to cool completely on a wire rack before serving to allow the filling to set.

Notes

For a richer crust, you can substitute half of the butter with shortening. If your pie crust is browning too quickly, loosely cover the edges with aluminum foil.