Go Back
–+ servings
A slice of blueberry pie served on a small white plate with vanilla ice cream
5 from 3 votes

Blueberry Pie

Homemade blueberry pie with flaky crust and juicy, flavorful blueberry filling is a perfect, beautiful dessert.
Author Diana
Servings 12 servings
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Equipment

Ingredients

For the pie crust

  • 2 ½ cups all purpose flour
  • 1 teaspoon salt
  • ¾ cup vegetable shortening chilled
  • 6 tablespoons unsalted butter chilled
  • 6 tablespoons ice cold water

For the filling

  • 5 cups fresh blueberries
  • 1 tablespoon lemon zest
  • 3 tablespoons lemon juice
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup white granulated sugar
  • ¼ cup cornstarch

For the egg wash

  • 1 egg
  • 1 tablespoon water

Instructions

  • In a medium bowl combine flour and salt. Add cold cubed butter and shortening.
  • Mix the butter, shortening, flour and salt together with a pastry cutter until it resembles coarse crumbs.
  • Add super cold water to the dough a little at a time just until the dough comes together.
  • Separate the dough into two equal portions, wrap in plastic wrap and refrigerate for about an hour and up to 3 days.
  • Remove one dough ball from the refrigerator and roll it out into a 13-inch circle and transfer to a 9-inch pie dish. Place the crust back in the fridge until ready.
  • In a medium bowl mix blueberries, lemon zest, lemon juice, cinnamon, salt, sugar, and cornstarch.
  • Transfer the pie filling to the pie dish, and place in the refrigerator.
  • Remove the other ball of dough from the refrigerator and roll it out into a 12-inch circle. Use a knife or pastry wheel (or pizza cutter!) to cut the circle into 10-12 equal strips.
  • Retrieve the bottom crust from the refrigerator and trim excess dough from the edges using scissors. You can leave about 1 inch of excess to create a thick pie crust, or trim more if you prefer a thinner crust.
  • Arrange the pie crust strips on top of the pie in a lattice pattern. Pinch the edges to seal. For a detailed tutorial, check out my lattice pie crust post!
  • Mix egg and water together to create an egg wash. Brush the lattice top with the mixture.
  • Bake the pie for 20 minutes at 425°F/220°C, then reduce the heat to 375°F/190°C and continue baking for 30 minutes.
  • Allow the pie to cool down for at least two hours before serving as is, or with a scoop of vanilla ice cream.

Notes

  • After mixing, you may find that the texture is not quite right. Feel free to add a little bit of flour or a little bit of water to get the dough to hold together properly. Add just a teaspoon at a time.
  • It’s very important to chill the dough before working with it. You want the butter in the dough to be cold. This creates the flakiness that makes pie crust so yummy.
  • For an extra flaky dough, cut the butter into larger cubes before starting. For a more tender crust, cut the butter into smaller pieces.
  • I have an excellent tutorial for how to make a lattice pie crust, but you can also do a solid top crust on this pie, or cut out shapes to cover the pie in a decorative way. Stars would be great for 4th of July.

Nutrition

Calories: 342kcal | Carbohydrates: 40g | Protein: 4g | Fat: 19g | Saturated Fat: 7g | Trans Fat: 2g | Cholesterol: 29mg | Sodium: 299mg | Potassium: 88mg | Fiber: 2g | Sugar: 15g | Vitamin A: 229IU | Vitamin C: 8mg | Calcium: 14mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/blueberry-pie-recipe/