Blueberry Pie and Tips On Baking Fruit Pies
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Cook time: 
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Serves: 1 9-inch pie
This Blueberry Pie has a crisp, flaky all-butter crust with a juicy, tart, fresh blueberry filling.
For the Crust:
  • 2½ cups all-purpose flour
  • 2 tbs granulated sugar
  • 1 tsp kosher salt
  • 20 tbs unsalted butter, cold, cut into ½-inch pieces
  • 6-8 tbs ice cold water
For the Filling:
  • 36 ounces blueberries
  • ½ cup granulated sugar
  • ½ tsp ground cinnamon
  • ⅛ tsp ground nutmeg
  • 2 tbs cornstarch
  • zest of ½ large lemon
  • juice of ½ large lemon
To Assemble:
  • 1 large egg cracked mixed with 2 tbs heavy cream for the glaze
  • (I chose to make the pie egg-free so I only used the cream as a glaze)
  • Course sugar
For the Crust:
  1. In a medium bowl, combine the flour, sugar, and salt. Mix until just combined.
  2. Scatter the butter on top of the flour mixture.
  3. Using your fingers or a pastry cutter, cut the butter into the flour mixture until it resembles large, course crumbs.
  4. Sprinkle 6 tbs of ice water over the mixture.
  5. Using your hands, combined the water and flour mixture. If the dough does not come together, add 2 additional tablespoons to the minute, one at a time until the dough comes together.
  6. Separate the dough into 2 even pieces.
  7. Flatten each pice of dough into a 4-inch disk. Wrap each piece in plastic wrap. Refrigerate for at least 1 hour or put to 2 days.
For the Blueberry Filling:
  1. Wash the blueberries and pick out any squashed or overripe pieces. (If you are using frozen blueberries, thaw them completely before proceeding with the recipe)
  2. Add the sugar, cinnamon, nutmeg, and cornstarch. Mix until just combined.
  3. Then add the lemon zest and juice. Mix until just combined.
To Assemble and Bake the Pie:
  1. Preheat the oven to 500 degrees.
  2. Place a baking sheet wrapped in foil on the lowest rack in the oven. Let the pan pre-heat as the oven preheats.
  3. Take 1 pastry disk out of the refrigerator for about 15 minutes before rolling.
  4. Line your working surface with a piece of parchment paper, and lightly dust the work surface with flour.
  5. Roll your dough out so that it is slightly larger than your 9-inch pie plate.
  6. Transfer the rolled out dough to fit into your pie plate. The edges should drape over the sides of the pie plate.
  7. Place the pie plate in the reiterator.
  8. While the pie shell chills, mix the filling.
  9. Once the filling is mixed, pour it into the pie shell. Return it to the refrigerator to chill.
  10. Roll out the second disk of dough in whatever design you prefer. If you choose to create a lattice design, I suggest to roll the dough out about ¼ inch thick and place it in the refrigerator to chill for about 15 to 20 minutes. Once chilled, cut strips and place over the filled pie.
  11. Trim off any excess dough from the sides of the pie plate. Crimp the edges of the pie.
  12. Place the entire pie back in the freezer for about 15 min.
  13. Brush the cold pie with the egg or egg-free glaze and sprinkle with course sugar.
  14. Place the cold pie directly on the pre-heated cookie sheet.
  15. Reduce the heat to 425 degrees. Bake for about 25 minutes until the crust is a light golden brown.
  16. Reduce the temperature to 375 degrees and bake until the juices are bubbling and the crust is a deep golden brown about 35 to 45 minutes longer.
Recipe by The Crafting Foodie at