Go Back
Slice of double-crust blueberry pie on a white plate with a thick deep purple berry filling under a flaky sugared crust, the rest of the pie with slit vents in a glass pie plate behind

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
Cook Time 1 hour 15 minutes
Chilling and Cooling 5 hours
Total Time 6 hours 45 minutes
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.