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Blueberry Pie Recipe: Easy Homemade Classic for Perfect Summer Dessert

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This classic blueberry pie features a golden, flaky crust and a sweet, jammy blueberry filling with a hint of lemon and cinnamon. It’s easy to make, perfect for summer gatherings, and guaranteed to impress with its bakery-worthy results.

Ingredients

Scale
  • 5 cups fresh or frozen blueberries (about 700g)
  • 3/4 cup granulated sugar (150g)
  • 1/4 cup cornstarch (30g)
  • Zest of 1 lemon
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • Pie dough for a double crust (homemade or store-bought)
  • 1 large egg, beaten (for brushing the crust)
  • 1 tablespoon coarse sugar (for sprinkling on top, optional)
  • 1 tablespoon butter (optional, for dotting the filling)

Instructions

  1. If making homemade pie dough, prepare a double crust recipe. Divide in half, shape into disks, wrap, and chill for at least 1 hour. If using store-bought dough, thaw if frozen.
  2. Preheat oven to 425°F (220°C) and place a rack in the lower third of the oven.
  3. In a large bowl, gently toss blueberries with sugar, cornstarch, lemon zest, cinnamon, and salt until well coated. If using frozen berries, rinse, pat dry, and add an extra tablespoon of cornstarch.
  4. On a lightly floured surface, roll out one disk of dough into a 12-inch circle (about 1/8-inch thick). Fit into a 9-inch pie plate, letting the edges overhang.
  5. Pour the blueberry mixture into the crust. Dot with 1 tablespoon of butter if desired.
  6. Roll out the second disk of dough into another 12-inch circle. Place over the filling for a solid top, or cut into strips and weave for a lattice top. Trim excess dough, leaving about 1/2 inch overhang, and crimp edges to seal.
  7. If using a solid top, cut a few slits for steam to escape. Brush the top crust with beaten egg and sprinkle with coarse sugar.
  8. Place the pie on a baking sheet to catch drips. Bake at 425°F for 20 minutes, then reduce oven temperature to 375°F (190°C) and bake for 35-40 more minutes, until the crust is golden and the filling is bubbling.
  9. If the crust edges brown too quickly, cover them loosely with foil.
  10. Cool the pie on a wire rack for at least 3 hours before slicing to allow the filling to set.
  11. Serve at room temperature or slightly warmed, with vanilla ice cream or whipped cream if desired.

Notes

For best results, keep your dough and butter cold for a flaky crust. If using frozen blueberries, add an extra tablespoon of cornstarch and pat berries dry. Let the pie cool completely before slicing to allow the filling to set. Variations include using a gluten-free or vegan crust, adding mixed berries, or topping with a crumb streusel.

Nutrition

Keywords: blueberry pie, homemade pie, summer dessert, classic pie, easy blueberry pie, fruit pie, American dessert, blueberry recipes

Find it online: https://jodierecipes.com/blueberry-pie-recipe-easy-homemade-classic-for-perfect-summer-dessert/