bake · Bake
How to Make Blueberry Pie
A perfect blueberry pie starts with a flaky butter crust and fresh berries that hold their shape. Mix 5 cups of blueberries with sugar, cornstarch, and lemon juice, pile into your bottom crust, dot with butter, cover with the top crust, and bake at 425°F for 15 minutes, then 375°F for 35-40 minutes until the crust is golden and filling bubbles through the vents.
- Total time: 5 hr 10 min
- Hands-on: 30 min
- Serves: 8
- Difficulty: Medium
Ingredients
- 1 cup cold butter
- 2½ cups flour
- 1 tsp salt
- 6-8 tbsp ice water
- 5 cups fresh blueberries
- ¾ cup sugar
- ⅓ cup cornstarch
- 2 tbsp lemon juice
- ¼ tsp salt
- 2 tbsp cold butter
- 1 beaten egg
- to taste coarse sugar
Step by step
- Make the pie crust. Cut 1 cup cold butter into 2½ cups flour and 1 teaspoon salt until you have pea-sized pieces. Sprinkle 6-8 tablespoons ice water over the mixture and toss with a fork until it just comes together. Divide into two disks, wrap in plastic, and chill for at least 1 hour.
- Prepare the filling. Gently mix 5 cups fresh blueberries with ¾ cup sugar, ⅓ cup cornstarch, 2 tablespoons lemon juice, and ¼ teaspoon salt. Let this sit while you roll out the crust so the berries release some juice.
- Roll and line the pan. Roll one disk of dough on a floured surface to 12 inches across. Transfer to a 9-inch pie pan, letting the edges hang over. Trim to 1 inch overhang all around.
- Fill the pie. Pour the blueberry mixture into the crust, mounding it slightly in the center. Dot the surface with 2 tablespoons cold butter cut into small pieces.
- Add the top crust. Roll out the second disk and place over the filling. Trim to 1 inch overhang, then fold both crusts under and crimp the edges. Cut 4-5 steam vents in the top.
- Bake the pie. Brush the top with beaten egg and sprinkle with coarse sugar. Bake at 425°F for 15 minutes, then reduce to 375°F and bake 35-40 minutes more until the crust is golden brown and filling bubbles actively through the vents.
- Cool completely. Let the pie cool on a wire rack for at least 4 hours before cutting. The filling needs this time to set properly or it will be soupy when sliced.
Tips & troubleshooting
- Freeze the filled, unbaked pie for 30 minutes before baking to help prevent the bottom crust from getting soggy
- Place a baking sheet on the rack below to catch any drips that might bubble over
- If the edges brown too quickly, cover them with strips of foil halfway through baking
- Use a mix of large and small berries for the best texture and appearance
- Don't skip the lemon juice – it brightens the berry flavor and helps the filling set
Variations
- Lattice Top. Cut the top crust into ¾-inch strips and weave them over the filling in a basket pattern, trimming and crimping the edges where strips meet the bottom crust.
- Crumb Top. Skip the top crust and make a crumb topping with ¾ cup flour, ½ cup brown sugar, ⅓ cup cold butter, and ½ teaspoon cinnamon mixed until crumbly.
- Mixed Berry. Use 3 cups blueberries with 1 cup each blackberries and raspberries, adding an extra tablespoon of cornstarch to handle the additional juice.
Questions
- Can I use frozen blueberries?
- Yes, but don't thaw them first. Use them straight from the freezer and add an extra tablespoon of cornstarch to absorb the extra juice they'll release.
- How do I know when the pie is done?
- The crust should be golden brown and the filling should be bubbling actively through the steam vents. If you can see the filling through the vents, it should look thick and jammy, not watery.
- Why is my pie filling runny?
- Either you didn't use enough cornstarch, you cut into the pie before it cooled completely, or your oven temperature was too low. The filling needs to reach a full boil to activate the cornstarch properly.
- Can I make this pie ahead?
- Yes, baked pie keeps covered at room temperature for 2 days or in the refrigerator for up to 5 days. You can also freeze the unbaked pie for up to 3 months – bake it straight from frozen, adding about 15 extra minutes.