Blueberry Pie Recipe
A homemade blueberry pie recipe with a flaky crust, juicy filling, and simple steps for bakery-style results using fresh or frozen berries.
Print Pin Servings: 8 Servings
Calories: 410kcal
Cost: $12
Equipment
- 1 Rolling pin To roll out the pie dough evenly
- 1 9-inch pie dish For baking the pie
- 2–3 Mixing bowls For crust and filling preparation
- 1 Pastry cutter For cutting butter into flour
- 1 Baking sheet To catch drips while baking the pie
- 1 Pastry brush For applying the egg wash on crust
- 1 Cooling rack To cool the pie after baking
Ingredients
Pie Crust:
- 2½ cups all-purpose flour for crust structure
- 1 teaspoon salt enhances flavor
- 1 tablespoon sugar helps crust brown
- 1 cup unsalted butter cold and cubed for flakiness
- 4–6 tablespoon ice waterice water use just enough to bind dough
Blueberry Filling:
- 6 cups blueberries fresh or frozen
- ¾ cup sugar adjust for sweetness of berries
- ¼ cup cornstarch thickener
- 2 tablespoon lemon juice adds brightness
- 1 tablespoon lemon zest enhances flavor depth
- ¼ teaspoon cinnamon optional,adds warmth
- 1 tablespoon butter small pieces,for topping filling
- 1 egg beaten with 1 tablespoon water (egg wash)
- 1 tablespoon coarse sugar optional,for topping
Instructions
- Make dough
- Mix filling
- Roll dough
- Assemble pie
- Add egg wash
- Bake pie
- Cool before slicing
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 160g | Calories: 410kcal | Carbohydrates: 56g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 55mg | Sodium: 210mg | Potassium: 150mg | Fiber: 3g | Sugar: 22g | Vitamin A: 580IU | Vitamin C: 8mg | Calcium: 20mg | Iron: 1.8mg