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Perfect Classic Blueberry Pie Recipe with Flaky Butter Crust

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A reliable, crowd-pleasing blueberry pie with a flaky butter crust and juicy, slightly tart filling. Perfect for any occasion and easy to make with simple ingredients.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 tsp salt
  • 1 tbsp granulated sugar
  • 1 cup (225g) unsalted butter, cold and cubed
  • 6–8 tbsp ice water
  • 5 cups (about 700g) fresh blueberries
  • ¾ cup (150g) granulated sugar
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp lemon zest (optional)
  • ½ tsp ground cinnamon
  • 1 tbsp unsalted butter, cut into small pieces
  • 1 egg, beaten
  • 1 tbsp coarse sugar (optional)

Instructions

  1. In a large bowl, whisk together flour, salt, and sugar. Add cold, cubed butter and cut into flour using a pastry blender or fingers until mixture resembles coarse crumbs with pea-sized bits.
  2. Sprinkle 6 tablespoons of ice water gradually over the mixture and mix gently with a fork. Add more water, a tablespoon at a time, until dough holds together when pressed.
  3. Divide dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. Combine blueberries, sugar, cornstarch, lemon juice, lemon zest, and cinnamon in a medium bowl. Stir gently to coat evenly.
  5. Roll out one dough disc on a floured surface into a 12-inch circle. Transfer to a 9-inch pie dish, pressing gently to fit. Trim excess dough leaving a 1-inch overhang. Chill in fridge.
  6. Pour blueberry filling into crust and dot with butter pieces. Roll out second dough disc for top crust (full cover, lattice, or decorative cutouts). Lay over filling, trim excess, and crimp edges. Cut slits if using full crust.
  7. Brush top crust with beaten egg and sprinkle with coarse sugar if desired.
  8. Bake pie on lower rack of preheated oven at 400°F for 20 minutes, then reduce heat to 350°F and bake for 30-35 minutes until crust is golden and filling bubbly. Cover edges with foil if browning too fast.
  9. Cool pie completely on a wire rack for at least 2 hours before slicing.

Notes

Keep butter and water cold for flakiness. Do not overwork dough to avoid toughness. Chill dough at least 30 minutes. Use fresh blueberries for best flavor. Cool pie completely before slicing to set filling. Cover edges with foil if browning too fast. Reheat in oven to maintain crust crispness.

Nutrition

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

Find it online: https://daintydine.com/perfect-classic-blueberry-pie-recipe-with-flaky-butter-crust-easy-step-by-step-guide/