Blueberry Pie: The Only Dessert That Justifies Eating Fruit

Imagine a dessert so good it makes you question why you ever bothered with anything else. Blueberry pie isn’t just food—it’s a cultural reset. The perfect balance of tart and sweet, wrapped in a buttery crust that shatters at the slightest touch.

It’s the dessert you bring to parties when you want to outshine everyone else’s sad store-bought cookies. And the best part? It’s stupidly easy to make.

No fancy techniques, no obscure ingredients—just pure, unapologetic deliciousness. Ready to upgrade your baking game? Let’s go.

Why This Recipe Works

This isn’t your grandma’s blueberry pie (unless your grandma is a pastry wizard).

The filling strikes the ideal balance between juicy and thick, thanks to a sneaky mix of cornstarch and lemon juice. The crust? Flaky, buttery, and sturdy enough to hold up against the blueberry avalanche.

And because we’re not monsters, we skipped the fussy lattice top—this is a no-stress, maximum-reward situation.

Ingredients

• For the crust: 2 ½ cups all-purpose flour, 1 tsp salt, 1 cup unsalted butter (cold and cubed), 6-8 tbsp ice water
• For the filling: 6 cups fresh blueberries, ¾ cup granulated sugar, ¼ cup cornstarch, 1 tbsp lemon juice, 1 tsp lemon zest, ½ tsp cinnamon
• For the egg wash: 1 egg, 1 tbsp water, coarse sugar (for sprinkling)

Step-by-Step Instructions

1. Make the crust: Pulse flour, salt, and butter in a food processor until crumbly. Add water 1 tbsp at a time until the dough comes together. Divide into two disks, chill for 1 hour.
2. Prep the filling: Toss blueberries with sugar, cornstarch, lemon juice, zest, and cinnamon.

   Let sit for 10 minutes—this is where the magic happens.

3. Roll it out: Roll one dough disk into a 12-inch circle, fit it into a 9-inch pie dish, and trim the edges. Save the scraps for decorative leaves if you’re feeling extra.
4. Fill it up: Dump the blueberry mixture into the crust. Roll out the second dough disk, place it on top, and crimp the edges.

   Cut slits to vent.

5. Bake: Brush with egg wash, sprinkle with sugar, and bake at 375°F for 50-60 minutes until golden. Let it cool unless you enjoy third-degree burns.

Storage Instructions

Room temperature is fine for 24 hours, but after that, refrigerate it (covered) for up to 4 days. Want to freeze it?

Bake the pie, let it cool completely, wrap it in plastic + foil, and freeze for up to 3 months. Reheat in the oven to avoid a soggy mess.

Why You Should Make This Pie

Besides the obvious (it’s delicious), blueberries are packed with antioxidants, and the crust is basically a vehicle for butter—which science says makes everything better. It’s also a crowd-pleaser that requires minimal effort.

Win-win.

Common Mistakes to Avoid

• Using frozen blueberries without thawing: Excess liquid = soggy pie. Pat them dry if you must use frozen.
• Overworking the dough: Tough crusts are a crime. Handle it as little as possible.
• Skimping on cooling time: Cutting into a hot pie turns it into soup.

  Patience is a virtue.

Alternatives

Not feeling blueberries? Swap them for blackberries or raspberries. For a gluten-free crust, use a 1:1 GF flour blend.

Vegan? Coconut oil works instead of butter (but we can’t promise the same flakiness).

FAQ

Can I use store-bought crust?

Sure, if you enjoy mediocrity. Homemade is 100% better, but we won’t judge (much).

Why is my filling runny?

You probably didn’t let the pie cool long enough, or you skimped on cornstarch.

Follow the recipe next time.

Can I reduce the sugar?

Yes, but the berries might taste tart. IMO, life’s too short for less sugar.

How do I prevent a soggy bottom?

Blind bake the crust for 10 minutes before adding the filling. Or just embrace the sogginess—it’s still pie.

Final Thoughts

Blueberry pie is the dessert equivalent of a mic drop.

It’s simple, impressive, and guaranteed to make you look like a baking pro. Whether you’re serving it at a party or eating it straight from the pan (no shame), this recipe delivers. Now go forth and bake—your future self (and everyone around you) will thank you.