My earliest summers smell like dust, lawnmowers and my grandmother’s kitchen — a warm, buttery cloud that always meant pie. She’d perch on a stool while I stood on one, the flour doing its quiet snow-and-stick thing on our fingers. She taught me to press the fork tines into the crust edge like a little ritual and to taste-test one blueberry at the sink (the “professional” sampler). That memory lives in every flaky bite of this pie: a buttery crust that snaps at the edges and a filling that bubbles violet and smells like sunshine. I make this pie whenever I want to slow down and make the house smell like home.
Quick Facts
- Yield: Serves 8
- Prep Time: 35 minutes (plus 30 minutes chilling)
- Cook Time: 45 minutes
- Total Time: 2 hours 20 minutes (includes cooling)
Why This Recipe is Awesome
This blueberry pie balances a super-flaky, buttery crust with a jammy, bright filling that still keeps some whole berries for texture. The crust crackles at the edges, the filling bubbles with a satisfying pop, and the lemon brightens the sweetness just right. It’s so easy even your oven can’t mess it up — and the aroma? Instant comfort and crowd-pleaser. Who doesn’t love crispy edges and gooey center?
Ingredients
For the Main Dish:
- For the crust: 2 1/2 cups all-purpose flour, 1 tsp salt, 1 tbsp granulated sugar, 1 cup (8 tbsp) cold unsalted butter (cut into cubes), 6–8 tbsp ice water
- For the filling: 5 cups fresh blueberries (or frozen, see notes), 3/4 cup granulated sugar, 1/4 cup cornstarch, 1 tbsp lemon juice, 1 tsp lemon zest, 1/4 tsp salt, 1/2 tsp ground cinnamon (optional), 2 tbsp butter (small pats)
- 1 large egg + 1 tbsp water (for egg wash)
- 1 tbsp coarse sugar (for sprinkling, optional)
For the Sauce / Garnish (if applicable):
- Vanilla ice cream or whipped cream to serve (optional but highly recommended)
How I Make It
Step 1:
Make the crust: In a large bowl, combine 2 1/2 cups flour, 1 tsp salt, and 1 tbsp sugar. Cut in 1 cup cold cubed butter with a pastry cutter or two knives until the mixture looks like coarse crumbs with some pea-sized pieces. Sprinkle 6 tbsp ice water over the mixture and toss with a fork until it holds when pressed; add a splash more if needed. Gather the dough into two disks, wrap them, and chill for 30 minutes. You’ll smell the butter and see the fatflakes — that’s good.
Step 2:
Roll and fit: On a lightly floured surface, roll one disk into a 12-inch circle and fit it into a 9-inch pie pan, letting the excess hang. Roll the second disk for a top crust or cut into strips for a lattice. If the dough softens, pop it in the refrigerator for 10 minutes — cold dough makes flaky layers.
Step 3:
Make the filling: In a bowl, toss 5 cups blueberries with 3/4 cup sugar, 1/4 cup cornstarch, 1 tbsp lemon juice, 1 tsp lemon zest, 1/4 tsp salt, and 1/2 tsp cinnamon if you like warm notes. You’ll see the berries glisten and a little syrup form — that’s the beginning of jammy goodness.
Step 4:
Assemble and bake: Pour the filling into the crust, dot with 2 tbsp of butter, then top with the second crust or weave a lattice. Crimp the edges and brush the top with the egg wash (1 egg + 1 tbsp water). Sprinkle coarse sugar if you want extra sparkle. Slide the pie into a preheated oven at 425°F. Bake for 20 minutes, then lower the oven to 375°F and bake for another 25–30 minutes until the crust turns deep golden and the filling bubbles thickly. You’ll hear soft bubbling and smell buttery, fruity steam — so good.
Step 5:
Rest before serving: Cool the pie on a rack for at least 2 hours so the filling sets. The center will firm up and slice cleanly, and the aroma will linger in the kitchen like a cozy blanket.
Pro Tips
- Keep the butter and water ice-cold. Cold fat = flaky layers. If the butter softens, chill the dough for 10–15 minutes before rolling.
- If you worry about a soggy bottom, sprinkle 1–2 tbsp of cornstarch or fine breadcrumbs on the crust before adding filling to absorb excess liquid.
- Use a mix of fresh and frozen berries in winter — frozen freezes quicker and stays firmer; don’t thaw before mixing to avoid extra juice.
- Want a golden top without burning the edges? Tent the crust edges with foil halfway through baking.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap cornstarch for 3 tbsp tapioca starch for a clearer, chewier filling — tapioca holds up nicely if you like whole-berry texture.
- Use 1 cup brown sugar instead of granulated for a deeper caramel note; reduce granulated sugar by 1/4 cup.
- For a dairy-free crust, use cold coconut oil or a vegan butter substitute — expect a slightly coconutty or less-sweet flavor.
- For a gluten-free crust, use a 1:1 gluten-free flour blend and chill well; the texture will be more crumbly but still delicious.
Variations & Tips
- Add 1/4 cup chopped strawberries or raspberries for a mixed-berry twist.
- Stir 1–2 tbsp bourbon into the filling for an adult, warm depth of flavor.
- Top with an oat crumble instead of a top crust for a rustic, cookie-like finish.
- Add a handful of lemon-thyme leaves to the filling for a bright herbal note.
- Make mini hand pies using a biscuit cutter for potlucks or kid-friendly portions.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! You can make the dough a day ahead and keep it wrapped in the refrigerator. You can also assemble the pie and refrigerate for a few hours before baking — just add a few extra minutes to the bake time if the pie is cold.
- Can I double the recipe?
- Sure thing. Use two pie pans or a larger pan; if you use a deep-dish pan, add 10–15 minutes to the bake time and watch for bubbling.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use 3/4 the amount of oil and chill very well; expect a denser, less flaky crust.
- How do I know it’s done?
- Look for a deep golden crust and thick, active bubbling through the vents or lattice. The bubbling should be syrupy, not watery; that means the cornstarch activated and the filling set.
- What if I don’t have ingredient X?
- Short on cornstarch? Use tapioca starch. No fresh blueberries? Use frozen (don’t thaw). Out of butter? Try a neutral oil or vegan butter, but expect texture differences.
How I Like to Serve It
I love a warm slice with melting vanilla ice cream and a sprinkle of flaky sea salt. It fits every occasion — a lazy weekend, a summer BBQ, or a Thanksgiving sidekick. For brunch, serve with strong coffee; for dessert, pair with a chilled Riesling or simple whipped cream. The pie brightens any table and warms any mood.
Notes
- Store leftovers loosely covered at room temperature for one day, or refrigerate up to 4 days. Reheat slices in a 350°F oven for 10 minutes to revive the crust.
- No meat here, but if you serve this with a roast, remember safe chicken temp: 165°F.
Final Thoughts
Closing: Go bake this — and don’t skimp on the resting time. Now go impress someone — or just yourself — with your homemade masterpiece!