The Best Blueberry Pie

If you’re looking for a classic blueberry pie recipe, you’ve come to the right place. This one has perfect buttery, flakey crust and flavorful blueberry filling. After picking all of those blueberries you deserve a treat and we can’t recommend this one enough!

Ingredients

Crust

2 1/2 cups flour
1 teaspoon kosher salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter - cold and cut into 1/2 cubes
1/4 - 1/2 cup ice water

Filling

~5 cups blueberries, rinsed and thoroughly dried
1/3 cup flour
1/2 cup sugar
1 tablespoon lemon juice
1-2 tablespoons butter

Instructions

Make the Crust

Combine flour, salt, and sugar in a medium sized bowl. Cut butter into flour mixture using a pastry blender (can also use a food processor). Dough should resemble a course meal. Slowly add ice water bit by bit until dough holds together - you may not use all of the water. It may be easier to use your hands to mix the dough together as you add the water. Divide dough into two equal balls. Flatten into discs, wrap in plastic wrap, and chill in the refrigerator for at least one hour.

Make the Filling

In a large bowl, gently stir together blueberries, flour, sugar, and lemon juice.

Assemble the Pie

Preheat oven to 425°F.

On a floured surface, roll out one of the pieces of dough until it is slightly more than 1/8 inch thick and large enough to fit into a 9 inch pie plate with a bit of overhang around the edges. Place rolled out dough in pie plate and add blueberry filling mixture. Dot blueberry filling with 1-2 tablespoons of butter.

Roll out the second piece of dough the same way as the first one and place over the top of the pie plate. Cut off excess crust around the edges and use your fingers or a fork to crimp the edges of the pie.

Use a fork or knife to cut vents in the pie crust so that steam can escape during baking.
*Optional: Use extra pie dough to decorate pie or top pie with sanding sugar.

Cover edges of pie with aluminum foil and bake at 425°F for 30 minutes.
Reduce oven temperature to 375°F and bake for 35-40 more minutes, removing the aluminum foil for the last 15 minutes of baking.
You will know your pie is done when the crust is a golden color and the blueberry filling starts to bubble up out of the vents you cut.

Let cool at room temperature for a couple of hours before serving.

Enjoy!!