Blueberry Pie Recipe

A classic homemade blueberry pie with a flaky buttery crust and a sweet-tart blueberry filling.

Course Dessert

Cuisine American

Keyword blueberry pie

Prep Time 30

Cook Time 1

Cool Time 4

Servings slices

Calories 445kcal

2 prepared pie crusts 9-inch crusts
1 batch blueberry pie filling 1 can (about 21 ounces) or 2 cups homemade filling

In a food processor, pulse together the flour, salt, and sugar.
Add the butter and shortening and pulse until the mixture resembles small peas.
Add ice water, 1 tablespoon at a time, pulsing between additions, until the dough comes together.
Divide dough into two equal portions, flatten/roll into 9" discs, wrap, and refrigerate for at least 30 minutes.

In a medium saucepan, combine blueberries, sugar, ¼ cup water, lemon juice, and lemon zest.
Bring to a simmer on medium heat and cook for 3–5 minutes, until blueberries begin to release their juices.
Whisk together cornstarch and 2 tablespoons water. Stir into the blueberry mixture and cook for 1–2 minutes, until thickened. Remove from heat.

Preheat oven to 375°F.
Press one pie crust into a 9-inch pie plate. Dock (pierce) the crust with a fork.
Pour blueberry filling into the crust and spread evenly.
Cut the second crust into 1-inch strips and arrange in a lattice pattern over the filling.
Press edges together with a fork, trim excess dough, and crimp if desired.
Bake for 60 minutes, covering edges with foil if the crust browns too quickly.
Cool for at least 4 hours before slicing.

Calories are automatically generated. For best results calculate based on your exact ingredients.

Recipe Notes:

If you prefer a shortcut, you can use 1 can (about 21 ounces) of blueberry pie filling instead of making the filling from scratch.
Letting the pie cool completely is essential for clean slices — cutting too soon will result in a runny filling.
Frozen blueberries may be used; do not thaw before cooking.

Serving: 1slice | Calories: 445kcal