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Perfect Blueberry Pie Recipe Easy Flaky Golden Crust Step-by-Step

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A classic blueberry pie with a flaky golden crust, bursting with fresh blueberries and a perfect balance of sweet and tart flavors. Easy to make and perfect for any occasion.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 1 tsp salt
  • 1 tbsp granulated sugar
  • 1 cup (226 g) unsalted butter, cold and cut into small cubes
  • 6–8 tbsp ice-cold water
  • 5 cups (approx. 750 g) fresh blueberries
  • ¾ cup (150 g) granulated sugar
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • ½ tsp ground cinnamon (optional)
  • 1 tsp vanilla extract
  • 1 egg, beaten
  • 1 tbsp coarse sugar (like turbinado)

Instructions

  1. In a large bowl, whisk together flour, salt, and sugar. Add cold cubed butter and cut into the flour using a pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized bits.
  2. Slowly drizzle 6 tbsp ice-cold water over the mixture, tossing with a fork after each addition. Add more water one tablespoon at a time until dough just comes together when pressed. Gather dough into two discs, wrap in plastic wrap, and chill for at least 1 hour.
  3. In a large bowl, combine blueberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon, and vanilla extract. Gently toss to coat evenly and set aside.
  4. On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Transfer to a 9-inch pie dish, gently pressing into edges and trimming excess dough.
  5. Pour blueberry filling into the crust, spreading evenly.
  6. Roll out the second dough disc to 12 inches. Place it whole on top and cut slits for steam or create a lattice pattern. Crimp edges to seal.
  7. Brush the top crust with beaten egg and sprinkle with coarse sugar.
  8. Preheat oven to 400°F (200°C). Bake pie on middle rack for 20 minutes. Reduce heat to 350°F (175°C) and bake for another 35-40 minutes until crust is golden and filling is bubbling.
  9. Let pie cool on a wire rack for at least 2 hours before slicing.

Notes

Keep butter and water ice-cold for a flaky crust. Chill dough for at least 1 hour before rolling. Cover crust edges with foil if browning too quickly. Let pie cool completely before slicing to prevent runny filling. Frozen blueberries can be used without thawing; add extra cornstarch if needed.

Nutrition

Keywords: blueberry pie, flaky crust, easy pie recipe, summer dessert, homemade pie, blueberry dessert

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