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family blueberry pie recipe with flaky double-crust for clean, sliceable servings Pinterest recipe pin

Simply the Best Blueberry Pie

A family-friendly double-crust blueberry pie with a glossy cornstarch-set filling and a flaky, golden butter crust that slices cleanly.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 1/2 cups all-purpose flour plus more for rolling
  • 1 tablespoon granulated sugar
  • 1 teaspoon fine salt
  • 1 cup 2 sticks cold unsalted butter, cut into cubes
  • 6 to 8 tablespoons ice water
Filling
  • 5 cups fresh blueberries or 5 cups thawed, well-drained frozen blueberries
  • 3/4 cup granulated sugar
  • 2 tablespoons packed light brown sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon fine salt
  • 1 tablespoon lemon zest about 1 lemon
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons water for dissolving cornstarch if using the quick-boil method
  • 1 large egg for egg wash
  • 1 tablespoon coarse sugar for sprinkling optional

Equipment

  • 1 9-inch pie dish
  • 1 Rolling pin (9–10 inch)
  • 1 Rimmed baking sheet

Method
 

Prepare the crust
  1. In a large bowl combine 2 1/2 cups flour, 1 tablespoon sugar, and 1 teaspoon salt; cut in 1 cup cold butter until mixture resembles coarse crumbs with pea-sized pieces.
  2. Sprinkle 6 tablespoons ice water over the mixture, tossing with a fork until dough holds when pressed; add extra tablespoon if needed. Divide into two discs, wrap and chill at least 30 minutes.
Make the filling
  1. In a bowl toss 5 cups blueberries with 3/4 cup sugar, 2 tablespoons brown sugar, 1/4 cup cornstarch, 1/4 teaspoon salt, 1 tablespoon lemon zest, and 2 tablespoons lemon juice; for deeper flavor, heat half the berries with the sugars until they break down, stir in cornstarch dissolved in 2 tablespoons water, simmer 1 minute, then fold in remaining berries.
Assemble and bake
  1. Preheat oven to 425°F. Roll one dough disc to about 12 inches and fit into a 9-inch pie dish, trim overhang to 1/2 inch and chill 10 minutes. Brush the bottom crust lightly with beaten egg white.
  2. Add filling to the prepared crust. Roll the second disc and place over the filling as a full top or weave a lattice; crimp edges to seal and cut vents if using a full top.
  3. Brush the top crust with beaten egg mixed with 1 teaspoon water and sprinkle coarse sugar if desired. Place pie on a rimmed baking sheet and bake at 425°F for 20 minutes, then reduce oven to 375°F and bake an additional 30 minutes until filling bubbles and crust is golden, tenting edges with foil if they brown too quickly.
Cool and serve
  1. Remove pie to a rack and cool at least 60 minutes before slicing; for cleaner slices wait 90 minutes. Serve room temperature or slightly warm with whipped cream or ice cream.

Notes

Use thawed, well-drained frozen blueberries but add 1 tablespoon extra cornstarch to offset extra liquid. Par-bake the bottom crust briefly and brush with egg white to prevent sogginess. Chill dough and use cold butter for a flaky crust. Let pie cool at least 1 hour before slicing for best results.