Perfect Classic Blueberry Pie Recipe with Flaky Butter Crust
Indulge in the perfect classic blueberry pie with a flaky butter crust. After making this pie dozens of times, I’ve discovered the trick to a golden, crispy crust and a perfectly set, juicy blueberry filling. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Parmesan Crusted Zucchini Fries and Moist Lemon Blueberry Pound Cake.
Why This Perfect Classic Blueberry Pie Recipe with Flaky Butter Crust Is Pure Comfort
- Golden, flaky butter crust
- Tangy and sweet blueberry filling
- Easy to make with simple ingredients
- Better than store-bought or takeout
What You'll Need for Perfect Classic Blueberry Pie Recipe with Flaky Butter Crust
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- blueberries
- sugar
- lemon juice
- cornstarch
- butter
- all-purpose flour
- vanilla extract
- salt
- Optional: whipped cream
- Optional: ice cream
📝 Ingredient Notes
- blueberries: Fresh or frozen blueberries can be used.
- sugar: Adjust sugar to taste depending on the sweetness of the blueberries.
🛒 Tools & Equipment I Recommend
- Pyrex Glass Pie Dish — Even heat distribution for a perfectly baked crust. → See on Amazon
- OXO Good Grips Pastry Brush — Evenly brush the egg wash for a golden crust. → See on Amazon
How to Make Perfect Classic Blueberry Pie Recipe with Flaky Butter Crust
- Prepare the crust: In a food processor, combine flour, salt, and cold butter. Pulse until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, pulsing after each addition until the dough comes together.
- Prepare the filling: In a large bowl, combine blueberries, sugar, lemon juice, and cornstarch. Let it sit for 15 minutes to allow the blueberries to release their juices.
- Assemble the pie: Roll out the dough on a floured surface and transfer it to a 9-inch pie dish. Pour the blueberry filling into the crust. Roll out the remaining dough for the top crust and place it over the filling. Seal the edges and brush with an egg wash.
- Bake the pie: Preheat the oven to 400°F (200°C). Place the pie on a baking sheet and bake for 20-25 minutes or until the crust is golden brown and the filling is bubbling.
Cook's Tips for Perfect Perfect Classic Blueberry Pie Recipe with Flaky Butter Crust
- Common mistake and fix: The #1 reason this pie fails is using too much water in the crust, making it tough. To prevent this, use ice water and add it one tablespoon at a time, pulsing after each addition.
- Pro tip: For a golden crust, brush the top with an egg wash mixed with a teaspoon of sugar.
- Pro tip: To prevent the crust from shrinking, dock the bottom crust with a fork before adding the filling.
- Pro tip: For an extra layer of flavor, add a teaspoon of vanilla extract to the blueberry filling.
Storing & Reheating Perfect Classic Blueberry Pie Recipe with Flaky Butter Crust
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in the refrigerator for up to 5 days. Make-ahead tip: The pie crust can be made ahead of time and refrigerated for up to 2 days. The filling can be prepared up to a day ahead and stored in the refrigerator.
Freezing Perfect Classic Blueberry Pie Recipe with Flaky Butter Crust
Freeze the unbaked pie for up to 3 months. Bake from frozen, adding 10-15 minutes to the baking time.
How to Reheat Without Drying It Out
Oven: Reheat individual slices in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat slices in the microwave for 20-30 seconds, but be careful not to overheat and make the crust soggy.
Recipe Notes
- Chef tip: For a lattice top crust, weave the strips of dough over the filling before baking.
- Best substitution: If you're out of cornstarch, you can use all-purpose flour as a thickener for the blueberry filling.
- Make-ahead: The pie can be baked ahead of time and served at room temperature or reheated before serving.
- Scaling: This recipe can be doubled to make two pies.
- Troubleshooting: If the crust is browning too quickly, tent it with aluminum foil to prevent burning.
Want to level up this recipe?
KitchenAid Food Processor — Makes quick work of preparing the pie crust. → Check price on Amazon
Perfect Classic Blueberry Pie Recipe with Flaky Butter Crust
Ingredients
Main Ingredients
- blueberries
- sugar
- lemon juice
- cornstarch
- butter
- all-purpose flour
Seasonings
- vanilla extract
- salt
Optional Toppings
- whipped cream
- ice cream
Instructions
- Prepare the crust: In a food processor, combine flour, salt, and cold butter. Pulse until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, pulsing after each addition until the dough comes together.
- Prepare the filling: In a large bowl, combine blueberries, sugar, lemon juice, and cornstarch. Let it sit for 15 minutes to allow the blueberries to release their juices.
- Assemble the pie: Roll out the dough on a floured surface and transfer it to a 9-inch pie dish. Pour the blueberry filling into the crust. Roll out the remaining dough for the top crust and place it over the filling. Seal the edges and brush with an egg wash.
- Bake the pie: Preheat the oven to 400°F (200°C). Place the pie on a baking sheet and bake for 20-25 minutes or until the crust is golden brown and the filling is bubbling.
Notes
- Chef tip: For a lattice top crust, weave the strips of dough over the filling before baking.
- Best substitution: If you're out of cornstarch, you can use all-purpose flour as a thickener for the blueberry filling.
- Make-ahead: The pie can be baked ahead of time and served at room temperature or reheated before serving.
- Scaling: This recipe can be doubled to make two pies.
- Troubleshooting: If the crust is browning too quickly, tent it with aluminum foil to prevent burning.
Storage
- Fridge: Store leftovers in the refrigerator for up to 5 days.
- Freezer: Freeze the unbaked pie for up to 3 months. Bake from frozen, adding 10-15 minutes to the baking time.
- Oven reheat: Reheat individual slices in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat slices in the microwave for 20-30 seconds, but be careful not to overheat and make the crust soggy.
- Make ahead: The pie crust can be made ahead of time and refrigerated for up to 2 days. The filling can be prepared up to a day ahead and stored in the refrigerator.
Nutrition Per Serving
- Calories: 350
- Protein: 4g
- Fat: 15g
- Carbs: 50g
- Fiber: 3g
- Sugar: 35g
- Sodium: 250mg
- Cholesterol: 50mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Perfect Classic Blueberry Pie Recipe with Flaky Butter Crust FAQs
Yes, you can make the pie ahead of time and store it in the refrigerator for up to 5 days. You can also freeze the unbaked pie for up to 3 months.
The pie may have turned out dry if it was overbaked or if the filling was not properly thickened. To prevent this, make sure to thicken the filling with cornstarch and check the pie for doneness at the minimum baking time.
Yes, you can use frozen blueberries for the pie. There's no need to thaw them first. In fact, using frozen blueberries can help prevent the pie from becoming too runny.
No, the air fryer is not suitable for baking pies. The air fryer works best for cooking small, individual portions and does not have the capacity or heat distribution to bake a pie evenly.
The best way to store leftover blueberry pie is in the refrigerator for up to 5 days. Make sure to store it in an airtight container to prevent it from drying out.
A Warm Final Note
I can’t wait for you to try Perfect Classic Blueberry Pie Recipe with Flaky Butter Crust and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
