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Perfect Flaky Blueberry Pie Recipe Easy Homemade Double Crust Steps

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A classic blueberry pie with an all-butter double crust that is flaky, rich, and perfectly balances sweet and tangy blueberry filling. Ideal for summer gatherings and easy enough for beginners.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 1 teaspoon fine sea salt
  • 1 tablespoon granulated sugar
  • 1 cup (227g) unsalted butter, cold and cubed
  • 6 to 8 tablespoons ice water
  • 5 cups (about 700g) fresh or frozen blueberries (if frozen, do not thaw)
  • ¾ cup (150g) granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grated lemon zest (optional)
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter, cut into small pieces
  • 1 egg, beaten
  • 1 tablespoon coarse sugar (optional)

Instructions

  1. Make the Pie Dough: In a large bowl, whisk together the flour, salt, and sugar. Add the cold, cubed butter. Use a pastry cutter or your fingers to quickly cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
  2. Add Ice Water: Drizzle 6 tablespoons of ice water over the mixture. Gently mix with a fork just until the dough starts to come together. If it feels dry, add the remaining 2 tablespoons one at a time. Divide the dough into two equal disks, wrap in plastic wrap, and chill for at least 1 hour.
  3. Prepare the Filling: In a medium bowl, combine blueberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon, and vanilla extract. Toss gently to coat. Set aside while the dough chills.
  4. Roll Out the Bottom Crust: On a lightly floured surface, roll out one disk of dough into a 12-inch circle, about 1/8 inch thick. Transfer carefully to the pie dish, letting the edges hang over.
  5. Add Filling & Butter: Pour the blueberry mixture into the crust, spreading it evenly. Dot with small pieces of butter.
  6. Roll Out the Top Crust: Roll out the second dough disk into a 12-inch circle. Place over the filling. Trim edges to about 1 inch overhang, then fold under and crimp edges to seal. Cut decorative vents or a lattice pattern to allow steam to escape.
  7. Apply Egg Wash: Brush the top crust with beaten egg. Sprinkle coarse sugar for sparkle and crunch, if desired.
  8. Bake: Preheat oven to 400°F (205°C). Place pie on the middle rack and bake for 20 minutes. Reduce heat to 350°F (175°C) and bake for another 35-40 minutes, or until crust is golden and filling is bubbling. Cover edges with foil if browning too fast.
  9. Cool: Let the pie cool on a rack for at least 2 hours to allow the filling to set properly.

Notes

Keep butter and water ice cold for a flaky crust. Do not overwork the dough to avoid toughness. Use cornstarch to thicken filling and vent the top crust to prevent sogginess. Let pie cool for at least 2 hours before slicing. Baking on a preheated baking sheet can help crisp the bottom crust. For vegan version, use plant-based butter and almond milk or aquafaba for egg wash.

Nutrition

Keywords: blueberry pie, flaky pie crust, homemade pie, summer dessert, double crust pie, blueberry dessert

Find it online: https://daintydine.com/perfect-flaky-blueberry-pie-recipe-easy-homemade-double-crust-steps/