Allrecipes Homemade Blueberry Pie

Posted on

Blueberry pie is a quintessential American dessert, bursting with juicy berries and a flaky, buttery crust. It’s perfect for summer potlucks, backyard barbecues, or a cozy night in. This recipe is easy to follow, uses readily available ingredients, and delivers impressive results every time.

Understanding the Ingredients

Homemade Blueberry Pie
Homemade Blueberry Pie

For the Crust:

2 ½ cups (315 grams) all-purpose flour

  • All-purpose flour is the foundation of this crust. It provides structure and a slightly bready flavor.
  • 1 teaspoon salt
  • Salt enhances the flavors of all the ingredients and balances the sweetness of the filling.
  • 1 tablespoon granulated sugar (optional)
  • A touch of sugar adds a hint of sweetness and complexity to the crust.
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • Cold butter is essential for a flaky crust. Cutting it into cubes ensures even distribution throughout the dough.
  • 6-8 tablespoons ice water
  • Ice water keeps the butter cold, preventing it from melting and creating a tough crust.

  • For the Filling:

    4 cups (500 grams) fresh blueberries

  • Fresh blueberries are the star of the show! You can also use frozen blueberries (thawed and drained) in a pinch.
  • ¾ cup (150 grams) granulated sugar
  • Sugar sweetens the filling and helps thicken the juices released by the berries.
  • ¼ cup (60 ml) cornstarch
  • Cornstarch acts as a thickener, preventing the filling from being runny.
  • ½ teaspoon ground cinnamon (optional)
  • Cinnamon adds a warm, aromatic touch to the filling.
  • ½ lemon, juiced (about 2 tablespoons)
  • Lemon juice cuts through the sweetness of the filling and brightens the flavors.

  • Step-by-Step Instructions

    1. Prepare the Crust:

    In a large bowl, whisk together the flour, salt, and sugar (if using). Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces.

    Slowly add the ice water, one tablespoon at a time, tossing with a fork until the dough just comes together. Be careful not to overmix!

    Divide the dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to overnight).

    2. Preheat the Oven:

    While the dough chills, preheat your oven to 400°F (200°C).

    3. Prepare the Filling:

    In a large bowl, combine the blueberries, sugar, cornstarch, cinnamon (if using), and lemon juice. Toss gently to coat the berries evenly. Set aside.

    4. Assemble the Pie:

    On a lightly floured surface, roll out one disc of dough to a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving a ½-inch overhang.

    Pour the blueberry filling into the prepared crust.

    Roll out the remaining disc of dough and cut into strips about 1 inch wide. Arrange the strips in a lattice pattern over the filling, crimping the edges to seal.

    Brush the top crust with milk or cream for a golden brown color (optional).

    5. Bake the Pie:

    Bake the pie for 50-60 minutes, or until the crust is golden brown and the filling is bubbling thickly. If the edges of the crust start to brown too quickly, cover them with foil.

    6. Cool and Serve:

    Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set and prevents it from being runny.

    Serve warm or at room temperature with a scoop of vanilla ice cream or whipped cream for an extra special treat.

    Nutritional Information (per Slice)

    Calories: 400

  • Fat: 20g
  • Saturated Fat: 10g
  • Cholesterol: 40mg
  • Sodium: 200mg
  • Carbohydrates: 50g
  • Sugar: 30g
  • Protein: 4g