Perfect Blueberry Pie

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Perfect blueberry pie recipe using homemade pie crust and fresh blueberries. You’re going to love this classic pie recipe!

What’s a summer cookout without blueberry pie? Finding out that no one wants to bring blueberry pie is always a disappointing discovery. Summer desserts are plentiful, of course, but blueberry pie is always our favourite. Never tried homemade blueberry pie? Well, this is nothing like a store bought pie, which is probably worse than no pie at all! This recipe makes the most crispy buttery crust, and those blueberries? We just can’t get enough! You’ll want to pair it with vanilla ice cream. believe us.

How to make blueberry cobbler with frozen blueberries?

If you want to use frozen blueberries for blueberry pie, thaw and rinse the blueberries, drain and pat dry. Frozen berries contain excess liquid due to the freezing process, you just need to make sure to remove it before continuing to use in the blueberry pie recipe.

What thickens a pie filling?

Cornstarch, flour, and tapioca are the most commonly used thickeners in pie fillings. Each of these thickeners requires different amounts and serves different purposes in pie making. It’s best to follow the recipe directions for using a thickener.

What type of flour is used for pie crust?

All-purpose flour and pastry flour are best for pie crusts due to their protein content (8-10%). For best results, use one of these flours. Do not use cake flour or self-raising flour for pie crust. Gluten-free flour options vary widely. Blends designed for direct conversion are best for gluten-free options.

Why do people put vodka in pie crusts?

Vodka is used in pie crusts because it does not promote gluten formation. This creates a pie dough that is easy to roll out and re-roll out if needed and still be very soft and flaky. Alcohol burns off quickly during baking, so once the pie crust is baked there is no alcohol smell left. Equal parts vodka and ice water work best.

Blueberry pie sitting in a pie plate on a countertop.

Storage Instructions:

Let your pie cool completely, then store it in an airtight container in the refrigerator for up to 5 days.

If you liked this recipe, you might also be interested in these other delicious pie recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

A slice of blueberry pie sits on a white plate.

Perfect blueberry pie recipe using homemade pie crust and fresh blueberries. You’re going to love this classic pie recipe!

Preparation time 1 Hour

cooking time 1 Hour

total time 2 Hour

raw material

double shell

  • 2 1/2 cup all purpose flour
  • 2 tablespoon sugar
  • 1 teaspoon Salt
  • 12 tablespoon cold butter slice
  • 8 tablespoon vegetable shortening Chilled Sliced
  • 1/4 cup ice water
  • 1/4 cup vodka refrigeration


  • 4 cup fresh blueberries
  • 1 cup sugar
  • 3 tablespoon corn starch
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • pinch nutmeg powder
  • pinch Salt


  • 1 protein tap
  • 1 tablespoon sugar


  • To make the dough in a food processor, combine half of the flour, sugar, and salt and beat until combined. Add the butter and shortening cubes and process for about 15 to 20 seconds until combined. Add the remaining half of the flour and stir until all the flour is incorporated. Sprinkle with cold water and vodka and pulse 5 or 6 times until combined into a dough. Divide into two equal portions and wrap in plastic wrap. Refrigerate for 1 hour.

  • In a large mixing bowl, whisk together blueberries and 1 cup sugar. Let stand for 1 hour. Drain excess liquid from blueberries. Add cornstarch, lemon juice, cinnamon, nutmeg and salt.

  • Preheat oven to 425 degrees.

  • Roll out your bottom crust to a 12-inch circle. Make sure to use a floured surface and rolling pin to prevent sticking. Roll dough round loosely around rolling pin into a 9-inch pie dish (deep dish). In a gentle motion, carefully press it into the pan, letting the edges dangle. Refrigerate until use.

  • Prepare your lattice crust by rolling out the remaining half of the dough into a 13 x 10-inch rectangle. Transfer to a baking sheet lined with parchment paper. Cut into 8 even strips. Calm down if you need to.

  • Place prepared pie dish on a baking sheet (to prevent spillage). Scoop the blueberry filling into the pie shell. Arrange 4 lattice strips on top of the blueberries, evenly spaced between them. Weave the remaining lattice vertically, lifting every other piece to create a lattice. Trim any excess dough hanging around the pie plate with kitchen shears or a sharp knife. Pinch the edges of the lattice and crust together, then use your fingers to evenly roll the dough around the pie.

  • Brush crust with beaten egg and sprinkle with 1 tablespoon sugar. Bake in preheated oven for 25 minutes. Reduce the heat to 375 degrees and cook for another 30 to 35 minutes, until the crust is golden brown and the juices are bubbling and set. Transfer pie pan to a wire rack to cool.

Calories: 474kcal | carbohydrate: 58G | protein: 4G | fat: twenty fourG | Saturated fat: 11G | cholesterol: 36mg | sodium: 359mg | Potassium: 87mg | fiber: 2G | sugar: 29G | Vitamin A: 450unit | Vitamin C: 6.4mg | calcium: 12mg | iron: 1.6mg