Blueberry pie

Blueberry pie is a classic and delicious dessert that showcases the sweet and juicy flavors of fresh blueberries. Here’s a recipe to make a homemade blueberry pie:


For the pie crust:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup unsalted butter, chilled and cut into small cubes
  • 1/4 to 1/2 cup ice water

For the blueberry filling:

  • 6 cups fresh blueberries
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

For the egg wash:

  • 1 large egg, beaten
  • 1 tablespoon milk or water


  1. In a large bowl, whisk together the flour, salt, and sugar for the pie crust. Add the chilled butter cubes and use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
  2. Gradually add the ice water, a few tablespoons at a time, mixing gently with a fork until the dough starts to come together. Be careful not to overmix. If the dough is too dry, add more ice water, a tablespoon at a time.
  3. Divide the dough in half and shape each half into a disk. Wrap them in plastic wrap and refrigerate for at least 1 hour, or overnight.
  4. Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one disk of the chilled pie dough to fit a 9-inch pie dish. Transfer the rolled-out dough to the pie dish and gently press it into the bottom and sides. Trim any excess dough hanging over the edges.
  5. In a large bowl, combine the blueberries, granulated sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt for the filling. Stir until the blueberries are coated evenly. Let the mixture sit for a few minutes to allow the flavors to meld together.
  6. Pour the blueberry filling into the prepared pie crust, spreading it out evenly.
  7. Roll out the second disk of chilled pie dough and place it over the filling. Trim any excess dough and crimp the edges of the pie to seal it. Cut a few slits in the top crust to allow steam to escape during baking.
  8. In a small bowl, whisk together the beaten egg and milk or water for the egg wash. Brush the top crust with the egg wash for a shiny finish.
  9. Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for about 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
  10. Remove the pie from the oven and let it cool on a wire rack before slicing and serving.