Easy Homemade Blueberry Pie

This blueberry pie is super yummy and easy to make! Buttery crust and flaky. You can use fresh or frozen blueberries, and the top of the pie looks fancy with a crisscross design. You will serve it to your family in holidays or as a sweet treat for dinner!

Ingredients

For the Crust:

5 cups flour

1/4 cup sugar

1/2 teaspoon salt

2 cups cold butter

3/4 cup ice water (add more if needed)

For the Blueberry Filling:

2 pounds blueberries (fresh or frozen, don’t thaw if frozen)

1/3 cup brown sugar

2 tablespoons lemon juice

4 tablespoons cornstarch

2/3 cup white sugar

1/2 teaspoon cinnamon

1/4 teaspoon allspice

1/4 teaspoon salt

1 and 1/2 tablespoons vanilla

2 tablespoons butter

For the Egg Wash:

1 egg

1 and 1/2 teaspoons water

1/4 cup sugar for sprinkling

How to Make It

Making the Pie Crust:

In a big bowl, mix the flour, sugar, and salt.

Cut the cold butter into small cubes .Then add it to the bowl.

Use a pastry cutter to mix the butter into the flour .Keep it untile looks like tiny crumbs.

Slowly add ice water and mix until the dough sticks together. Add more water if needed.

Shape the dough into two balls, flatten them into disks, wrap them in plastic, and put them in the fridge for at least 2 hours.

Making the Blueberry Filling:

In a pot, heat half of the blueberries with brown sugar, lemon juice, and 1 tablespoon cornstarch.

Stir and cook for about 7-8 minutes until it thickens. Then cook for 2 more minutes on low heat.

Pour this into a big bowl and mix in the rest of the blueberries, sugar, cinnamon, salt, allspice, vanilla, butter, and cornstarch. Let it cool.

Rolling Out the Crust:

Take one piece of dough out of the fridge 15 minutes before rolling it.

Sprinkle flour on a clean surface and roll the dough into a big circle.

Put it in a 9-inch pie pan and press it down gently. Trim any extra dough and put it back in the fridge for 20 minutes.

Making the Top Crust (Lattice Design):

Roll out the second piece of dough into a circle.

Cut it into 12 long strips. Put them on a tray, cover with plastic wrap, and refrigerate for 20 minutes.

Making the Egg Wash:

In a small bowl, mix the egg and water together.

Putting It All Together:

Preheat the oven to 425°F (220°C).

Sprinkle a little flour on the bottom crust, then pour in the blueberry filling.

Lay 7 strips of dough over the filling in one direction.

Fold some of the strips back, place another strip across, and keep weaving the strips to make a crisscross pattern.

Trim the edges and pinch them to seal.

Brush the top with egg wash and sprinkle with sugar.

Baking the Pie:

Put the pie on a baking sheet and bake for 15 minutes.

Lower the temperature to 350°F (175°C) and bake for 55 more minutes until golden brown and bubbling.

Let the pie cool for 4 hours before cutting.

Tips for the Best Pie:

Use very cold butter and ice water for a flaky crust.

Let the dough rest in the fridge before rolling it out.

For extra flavor, add a little almond extract to the filling.

Fun Variations:

Berry Mix: Add raspberries or blackberries for a different taste.

Gluten-Free: Use gluten-free flour instead of regular flour.

Sugar-Free: Swap sugar with a sugar substitute like stevia.

Serving Ideas:

Eat the pie with vanilla ice cream, whipped cream, or a little fresh cream.

Add lemon zest on top for extra flavor or a pinch of sea salt to balance the sweetness.

Enjoy your homemade blueberry pie!