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Easy Blueberry Pie Recipe

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4 from 14 reviews

This Easy Blueberry Pie recipe features a flaky homemade crust filled with juicy, fresh blueberries sweetened with sugar and brightened with lime zest and juice. Perfectly baked to golden perfection, it’s a classic dessert that’s simple to make and sure to impress at any gathering.

  • Total Time: 1 hour 25 minutes
  • Yield: 12 servings

Ingredients

Pie Dough

  • 2 ½ cups all-purpose flour
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 16 tablespoons (2 sticks) cold unsalted butter, cut into small pieces
  • 6 tablespoons very cold water

Blueberry Filling

  • 3 pints fresh blueberries
  • 1 cup sugar
  • ½ cup flour
  • Zest and juice from 2 limes (about 1-2 tablespoons juice and 1 teaspoon zest)

For Finishing

  • 1 egg beaten with 1 tablespoon cold water (for egg wash)
  • 1 tablespoon sugar (for sprinkling on top)

Instructions

  1. Make the Pie Dough: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Mix briefly to blend evenly. Add the cold butter pieces and mix on medium-low speed until the mixture resembles coarse cornmeal, with butter pieces no larger than small peas. Slowly add the very cold water and mix on low speed just until the dough starts to come together.
  2. Chill the Dough: Shape the dough into a ball and wrap it tightly in plastic wrap. Refrigerate for at least 1 hour to firm up before rolling.
  3. Preheat the Oven and Roll Dough: Preheat the oven to 375°F (190°C). On a lightly floured surface, divide the chilled dough into two equal portions. Roll each half into a circle large enough to fit a 9-inch pie plate as the bottom crust and to cover as the top crust.
  4. Prepare the Pie Plate: Line the 9-inch pie plate with one rolled dough half. Set aside while preparing the filling.
  5. Mix the Filling: In a large bowl, combine the fresh blueberries, 1 cup sugar, ½ cup flour, lime zest, and lime juice. Toss gently to evenly coat the berries and distribute the lime flavor.
  6. Assemble the Pie: Pour the blueberry filling into the crust-lined pie plate. Place the second rolled dough half on top, trimming any excess dough around the edges. Press the edges of top and bottom crusts together to seal firmly. Cut several slits in the top crust to allow steam to escape.
  7. Apply Egg Wash and Sugar: Brush the top crust with the beaten egg wash to promote browning. Sprinkle the top with the remaining 1 tablespoon of sugar for added sweetness and crunch.
  8. Protect Edges and Bake: Cover the edges of the pie with a pie shield or aluminum foil to prevent over-browning. Bake in the preheated oven for 1 hour. If the top crust begins to brown too quickly, tent with foil to protect it while the filling finishes baking.
  9. Cool and Serve: Remove the pie from the oven and allow it to cool completely to set the filling before slicing and serving.

Notes

  • Use very cold butter and water for a flaky crust.
  • Chilling the dough for at least 1 hour makes it easier to roll and helps prevent shrinking during baking.
  • Cover pie edges with foil or a pie shield to avoid burning.
  • Let the pie cool fully before serving to allow the filling to thicken.
  • Fresh blueberries are best, but frozen can be used if thawed and drained.
  • Author: Chef
  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://avascooking.com/easy-blueberry-pie-recipe/