Blueberry Pie (Jammy Filling, Flaky All-Butter Crust)

No peeling, no pitting, no slicing. Blueberry pie is the easiest fruit pie there is to prepare: six cups of berries go into a bowl with sugar, lemon, a little flour and cornstarch, and straight into the crust. The work is all in the pastry and in the patience it takes to let the pie bake long enough and cool completely.

That patience is what separates a jammy, sliceable blueberry pie from a purple puddle. The filling needs to bubble in the center, not just at the edges, and it needs a full four hours on the counter to set. Give it both, and you get a deep, glossy filling of whole berries under a flaky, golden top crust.

Ingredients

For the all-butter double crust

• 2 1/2 cups (300 g) all-purpose flour.
• 1 tbsp granulated sugar and 1 tsp salt.
• 1 cup (226 g) cold unsalted butter, cubed – cold butter is what makes the crust flaky.
• 8 to 10 tbsp ice water.

For the blueberry filling

• 6 cups (about 2 lb / 860 g) fresh blueberries – rinsed and well dried.
• 2/3 cup (135 g) granulated sugar – up to 3/4 cup if your berries are tart.
• 1/4 cup (31 g) all-purpose flour and 2 tbsp cornstarch – thicken the juices into a glossy filling that holds together.
• 2 tbsp fresh lemon juice and 1 tsp lemon zest – brighten the flavor of the berries.
• 1/4 tsp ground cinnamon and 1/8 tsp salt.
• 1 tbsp cold unsalted butter, cut into small pieces.

For the top

• 1 large egg beaten with 1 tbsp milk, and 1 tbsp coarse sugar.

How to Make It

1. Make the dough – then chill at least 1 hour

Whisk the flour, sugar and salt, work in the cold butter until most pieces are pea-sized, then add ice water a tablespoon at a time until the dough holds together when squeezed. Divide it in half, shape two disks, wrap and refrigerate for at least 1 hour. Flecks of butter should still be visible in the dough. This is the same all-butter dough we use for our perfect apple pie.

2. Heat the oven – 425°F (220°C)

Set a rack in the lower third of the oven and heat it to 425°F (220°C). Place a rimmed baking sheet on the rack below to catch any drips. Blueberry juice that drips onto the oven floor burns quickly, so the sheet is worth it.

3. Mix the filling

In a large bowl, gently stir together the blueberries, sugar, flour, cornstarch, lemon juice and zest, cinnamon and salt until the berries are evenly coated. The mixture should look dusty at first and turn glossy as the sugar draws out a little juice.

4. Line the plate and fill

Roll one disk into a 12-inch circle and ease it into a 9-inch glass pie plate. Pour in the filling, mound it slightly in the center and dot it with the small pieces of cold butter. The berries will sit higher than the rim; they settle as they cook.

5. Top and vent

Roll the second disk into a 12-inch circle and lay it over the filling. Trim the overhang to about 1/2 inch, fold the edges under and crimp. Cut five or six slits in the top crust, then brush it with the egg wash and sprinkle with coarse sugar. The slits let steam escape so the juices thicken instead of boiling out the edges.

6. Bake – 25 minutes at 425°F, then 40 to 50 minutes at 375°F

Bake at 425°F for 25 minutes. Without opening the oven for long, lower the heat to 375°F (190°C) and bake for 40 to 50 minutes more, covering the edge with foil or a pie shield once it is well browned. The pie is done when the crust is deep golden and thick juices bubble slowly through the slits in the center of the pie. An instant-read thermometer in the center should read about 200°F (93°C).

7. Cool – at least 4 hours

Set the pie on a rack and let it cool completely, at least 4 hours, before slicing. Cut too soon, the filling will run; once fully cooled, it holds its shape.

How to Tell When It Is Done

The most common reason for a runny blueberry pie is taking it out of the oven too early. The crust can look perfectly golden long before the filling has thickened.

Flour and cornstarch only thicken fully once the juices reach a boil. In a deep fruit pie, the edges get there first and the center gets there last. If you only see bubbles near the rim, the middle is not ready yet; give it more time and protect the crust with foil. When thick, slow bubbles appear in the center slits, the thickener has done its job. If you have an instant-read thermometer, a reading of about 200°F (93°C) in the center confirms it.

The second half of the job happens on the counter. Fruit fillings keep setting as they cool, which is why the four-hour rest matters as much as the baking time. Our fresh peach pie follows the same two rules, with an extra step for its much juicier fruit.

Fresh or Frozen Blueberries

Fresh, in-season blueberries give the best flavor and texture, but frozen berries work well too, which makes this a pie you can bake at any time of year.

Fresh berries: rinse them just before using and dry them well on a towel. The Penn State Extension advises against washing blueberries before storing them, since wet berries spoil quickly in the refrigerator. Pick out any soft berries or stems as you go.

Frozen berries: use the same amount, straight from the freezer. Do not thaw them first; thawed berries release their juice all at once and turn the filling soupy. Frozen berries need a few extra minutes in the oven, so rely on the bubbling center rather than the clock.

If you are buying blueberries in bulk, our gluten-free blueberry cheesecake cookies are another way to use them.

Make-Ahead and Storing

The dough keeps in the refrigerator for up to 2 days.

Keep the baked pie loosely covered at room temperature for up to 2 days, then refrigerate. Leftover slices are good cold, or warmed for about 10 minutes in a 350°F (175°C) oven.

For another summer fruit pie that needs no oven at all, try our fresh strawberry pie, and find more ideas among our dessert recipes.

Blueberry Pie

Classic double-crust blueberry pie with a flaky all-butter crust and a jammy filling that slices cleanly, made with fresh or frozen berries.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 15 minutes mins

Chilling and Cooling 5 hours hrs

Total Time 6 hours hrs 45 minutes mins

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 520

Ingredients Method Notes

Ingredients

  

For the all-butter double crust

• 2 1/2 cups all-purpose flour 300 g
• 1 tbsp granulated sugar
• 1 tsp salt
• 1 cup cold unsalted butter 226 g, cubed
• 8 to 10 tbsp ice water

For the blueberry filling

• 6 cups fresh blueberries about 2 lb / 860 g, or frozen, not thawed
• 2/3 cup granulated sugar 135 g, up to 3/4 cup for tart berries
• 1/4 cup all-purpose flour 31 g
• 2 tbsp cornstarch
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/4 tsp ground cinnamon
• 1/8 tsp salt
• 1 tbsp cold unsalted butter cut into small pieces

For the top

• 1 large egg
• 1 tbsp milk
• 1 tbsp coarse sugar

Method

 

1. Whisk the flour, sugar and salt, work in the cold butter until pea-sized, then add ice water until the dough holds together. Shape two disks, wrap and chill at least 1 hour.
2. Set a rack in the lower third of the oven, place a rimmed baking sheet on the rack below and heat the oven to 425°F (220°C).
3. Gently stir together the blueberries, sugar, flour, cornstarch, lemon juice and zest, cinnamon and salt.
4. Roll one disk into a 12-inch circle and fit it into a 9-inch glass pie plate. Add the filling and dot with the butter.
5. Roll the second disk to 12 inches, lay it on top, trim, fold under and crimp. Cut 5 or 6 slits, brush with the egg beaten with milk and sprinkle with coarse sugar.
6. Bake 25 minutes at 425°F, then lower to 375°F (190°C) and bake 40 to 50 minutes more, until thick juices bubble in the center slits (about 200°F / 93°C). Shield the edge with foil once browned.
7. Cool on a rack for at least 4 hours before slicing.

Notes

Storage: keep loosely covered at room temperature up to 2 days, then refrigerate. Rewarm slices in a 350°F (175°C) oven for about 10 minutes.

Make ahead: the dough keeps up to 2 days in the refrigerator.

Frozen blueberries: use the same amount straight from the freezer, without thawing, and bake a few minutes longer until the center bubbles.

Substitutions: 3/4 cup sugar for tart berries; a lattice top instead of a full top crust.

Nutrition is an estimate calculated from standard ingredient values, not a laboratory analysis.