Fresh and simple blueberry pie – a classic homemade pie recipe with an all-butter crust infused with lemon.
This is a classic blueberry pie recipe, plain and simple, with no fancy crimping, cutting or other pastry tricks necessary.
While you can literally spend years learning the fine art of making a “perfect” pie, a delicious homemade pie — humbly imperfect — still tastes incredibly good.
And just like first love, you’ll never forget the taste of homemade blueberry pie.
I’m talking about a forkful of pie, loaded with flaky crust and purple, tangy-sweet berries that burst in your mouth and leave your tongue a Harry Potter-shade of blue.
Perfect Pie Crust?
Where did that saying “easy as pie” come from?
It it were true that nothing could be easier than making a pie, then why are so many otherwise good cooks afraid to tackle it?
I’m raising my hand here.
It was only after realizing that I’m not interested in becoming some kind of master pastry chef that I let myself off the hook and dove headfirst into pie-making.
The pressure to make a flawless pie actually intimidated me from making pie in the first place. Which is ridiculous!
A slice of homemade pie is just about as homey as it gets, right up there with roast chicken, mashed potatoes and gravy.
Really, life is too short for pie deprivation, so let’s get started.
HOW TO MAKE AN EASY BLUEBERRY PIE
This crust of this pie is filled with blueberries – because we love blueberries 🙂
My flaky butter pie crust recipe is one you can use with an array of fruit fillings.
It’s the same basic recipe as our favorite old-fashioned apple pie.
To make a 9-inch, double crust pie, (one with a top crust and a bottom crust), you only need a few ingredients:
- All-purpose flour
- Butter (salted or unsalted)
- Sugar and fine salt
- Ice water
- Lemon (juice and zest)
Mixing the dough in a food processor is often my first choice because it’s stupid easy, but many pie purists frown on this because it’s less hands-on.
It really doesn’t matter which method you use. Choose your own adventure!
See the recipe directions below for instructions on making the dough by hand or in a food processor.
Tips and tricks for making pie crust
- Use cold butter. My trick is to cut the butter into cubes, put them on a plate and stick it in the freezer for a few minutes before mixing the dough.
- If you can, choose a plain glass or ceramic pie dish. These pans heats slowly and evenly, ensuring the crust and filling will be baked to perfection at the same time. Basic Pyrex-style pie pans are inexpensive and widely available. Stoneware pans are also good (and they look beautiful), but they are a bit more expensive.
- A few chunks of butter in the dough are fine – they create flaky air pockets while the pastry bakes.
- Lightly dust the discs with flour before rolling, and also your work surface. A granite or marble countertop is ideal, but a large cutting board or big sheet of parchment will work in a pinch.
- Rotate the dough frequently so it doesn’t stick. I use a bench scraper to nudge the dough without tearing it.
- You don’t need to stress about getting a perfect crimped edge — just pinch the edges of the dough firmly to seal and trim off the overhanging dough.
- Brush the top the unbaked pie with a beaten egg and a sprinkle of sugar. This makes a golden-crisp crust.
How to make blueberry pie filling
Start with 4 generous cups of fresh or frozen blueberries (no need to defrost), then mix the berries with some sugar, cornstarch and lemon juice.
Put the berries over the bottom layer of pie dough, then cover with the top disc.
how long does a pie last unrefrigerated?
Wrap any leftover pie and keep for up to 2 days, either at room temperature or in the refrigerator.
- 4 cups blueberries, fresh or frozen
- 1/4 cup cornstarch
- 1/2 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 Double Crust Pie Dough (recipe follows)
- 1 egg, lightly beaten
- 1-2 tablespoons demerara raw sugar
- Preheat oven to 425 degrees.
- Toss the blueberries in a large bowl with the cornstarch, sugar and lemon juice.
- On a lightly floured sufrace, roll out one disc of pie dough into a 12-inch circle. Roll the circle around your rolling pin, then transfer to a 9-inch pie pan or dish by unrolling it over the pan. Gently press the dough into the bottom and up the sides, letting the excess hang over the edge of pan. Place in the refrigerator while you roll out the other half of the dough
- Roll out the remaining dough into a 12-inch circle.
- Add the blueberries to the pie pan. Place the second dough circle on top of the berries. Press the dough together around the edge of the pan to seal. Gently press a rolling pin over the edge of the pan to trim off any overhanging dough. If you like, crimp the edges or press with the tines of a fork to decorate. Or just leave it alone.
- Use a small, sharp knife to cut 5 or 6 4-inch-long slits around the top of the pie (this helps steam to escape as the pie bakes).
- Brush the egg over the top of the pie and sprinkle with sugar.
- Reduce the oven temperature to 375. Place the pie pan on a baking sheet and bake 60- 70 minutes, until the crust is deep golden on top and the juices are bubbling.
- Cool completely before serving (at least 2 hours, and preferably 4).
Amount Per Serving: Calories: 253 Total Fat: 8g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 23mg Sodium: 128mg Carbohydrates: 44g Fiber: 2g Sugar: 23g Protein: 2g
- 2 cups (275 grams) all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon fine salt
- 2 tablespoons grated fresh lemon zest
- 12 tablespoons (170 grams) very cold butter, cut into 1/2-inch cubes
- 1/2 cup ice water, plus more if needed
- 1 tablespoon fresh lemon juice or white vinegar
Food Processor Pie Crust:
- Pulse the flour, sugar, salt and lemon zest in a food processor workbowl until combined.
- Add the butter and process until the butter forms pea-sized pieces (this will take just a few seconds). Add the ice water and lemon juice and pulse until the dough just begins to come together, but not so much that if forms a ball (that will toughen the dough) Add more water if it looks dry, one teaspoon at a time.
- Dump the dough onto a floured counter or work surface. Knead the dough into a smooth ball, then cut into 2 equal pieces. Flatten each piece into a flat disc. Wrap each disc in plastic wrap and refrigerate 1 hour or up to 1 day before using.
- To roll out the dough: Smack one package of dough with a rolling pin to flatten. Unwrap and put the dough on a large floured counter. Sprinkle the top of the dough with more flour and roll the dough firmly away from you, turning the paper after each roll to create a circle about 2 inches larger than your pie dish (12-inches for a 9-inch pie). Sprinkle lightly with more flour if you notice the dough starting to stick.
Pie Crust without a food processor:
- In a large bowl, stir together the flour, sugar, salt and zest. Cut the butter into the flour with a pastry blender or a fork until the butter pieces are the size of large peas. Make a well in the center of the flour mix and add the water and lemon juice.
- Blend with a fork until the dough starts to come together. If there's flour on the bottom of the bowl, add more water a teaspoon at a time until you can gather the dough into a ball.
- If the dough is very firm after chilling, leave at room temperature until it feels pliable.
- The key to great, flaky pie crust is starting with cold ingredients - especially the butter and water. One trick is cut the butter and place in the freezer for 15 minutes before mixing the dough. To make ice water, fill a liquid measuring cup with ice cubes, then fill with water. Let sit 5 minutes before measuring and making the dough (don't use the ice, though).
- Pie crust dough can be frozen for 3 months. Wrap securely in 2 layers of plastic wrap, then place the package in a zip-tip freezer bag.
Amount Per Serving: Calories: 279 Total Fat: 18g Saturated Fat: 11g Trans Fat: 1g Unsaturated Fat: 5g Cholesterol: 46mg Sodium: 402mg Carbohydrates: 27g Fiber: 1g Sugar: 3g Protein: 3g