Perfect Classic Blueberry Pie Recipe with Flaky Butter Crust
This classic blueberry pie is the perfect balance of sweet and tangy, with a flaky butter crust that melts in your mouth. After making this pie dozens of times, I’ve discovered the trick to the flakiest crust is keeping everything cold. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy No Churn Crème Brûlée Ice Cream and Moist Lemon Blueberry Pound Cake.
Why This Perfect Classic Blueberry Pie Recipe with Flaky Butter Crust Is Pure Comfort
- The flakiest butter crust you've ever had
- Tangy blueberry filling that's not too sweet
- Easy to make with simple ingredients
- Perfect for any occasion, especially cozy winter nights
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
- butter
- all-purpose flour
- sugar
- lemon juice
- cornstarch
- salt
- vanilla extract
- Optional: whipped cream
- Optional: vanilla ice cream
📝 Ingredient Notes
- blueberries: Fresh or frozen work equally well.
- butter: Use unsalted butter for best results.
🛒 Tools & Equipment I Recommend
- Pyrex Glass Pie Dish — Even heat distribution for perfect crust → See on Amazon
- KitchenAid Stand Mixer — Makes dough prep a breeze → 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 crumbly. Add ice-cold water and pulse until the dough comes together. Divide into two discs, wrap in plastic, and refrigerate.
- Prepare the filling: In a large bowl, combine blueberries, sugar, cornstarch, lemon juice, and a pinch of salt. Let it sit for 15 minutes.
- Assemble the pie: Roll out one disc of dough and press it into a 9-inch pie dish. Add the blueberry filling. Roll out the second disc, cut into lattice strips, and weave on top of the filling. Brush with egg wash and sprinkle with sugar.
- Bake: Preheat the oven to 400°F (200°C). Bake the pie on a parchment-lined baking sheet for 20 minutes, then reduce heat to 350°F (175°C) and bake for another 35-45 minutes, until golden brown.
Cook's Tips for Perfect Perfect Classic Blueberry Pie Recipe with Flaky Butter Crust
- Common mistake and fix: Don't overwork the dough. Keep it cold to maintain flakiness.
- Tip: Use a pie crust shield to prevent the edges from burning.
- Tip: Let the pie cool before serving to allow the filling to set.
- Tip: For a shortcut, use store-bought pie crust, but make your own filling for the best flavor.
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 fridge for up to 5 days. Make-ahead tip: The pie dough can be made up to 2 days ahead and refrigerated. The assembled pie can be made a day ahead and refrigerated before baking.
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 in the oven at 300°F (150°C) for 15-20 minutes. Microwave: Reheat in the microwave for 30-45 seconds, but be careful not to overheat and make the crust soggy.
Recipe Notes
- Chef tip: For a glossy finish, brush the pie with an egg wash before baking.
- Best substitution: Substitute the blueberries with raspberries or blackberries for a different flavor.
- Make-ahead: The pie can be made a day ahead and refrigerated before baking.
- Scaling: This recipe can be halved or doubled to fit your needs.
- Troubleshooting: If the crust is shrinking, chill it for 15 minutes before baking.
Want to level up this recipe?
Parchment Paper — Prevents the pie from sticking and makes cleanup easy → Check price on Amazon
Perfect Classic Blueberry Pie Recipe with Flaky Butter Crust
Ingredients
Main Ingredients
- blueberries
- butter
- all-purpose flour
- sugar
- lemon juice
- cornstarch
Seasonings
- salt
- vanilla extract
Optional Toppings
- whipped cream
- vanilla ice cream
Instructions
- Prepare the crust: In a food processor, combine flour, salt, and cold butter. Pulse until crumbly. Add ice-cold water and pulse until the dough comes together. Divide into two discs, wrap in plastic, and refrigerate.
- Prepare the filling: In a large bowl, combine blueberries, sugar, cornstarch, lemon juice, and a pinch of salt. Let it sit for 15 minutes.
- Assemble the pie: Roll out one disc of dough and press it into a 9-inch pie dish. Add the blueberry filling. Roll out the second disc, cut into lattice strips, and weave on top of the filling. Brush with egg wash and sprinkle with sugar.
- Bake: Preheat the oven to 400°F (200°C). Bake the pie on a parchment-lined baking sheet for 20 minutes, then reduce heat to 350°F (175°C) and bake for another 35-45 minutes, until golden brown.
Notes
- Chef tip: For a glossy finish, brush the pie with an egg wash before baking.
- Best substitution: Substitute the blueberries with raspberries or blackberries for a different flavor.
- Make-ahead: The pie can be made a day ahead and refrigerated before baking.
- Scaling: This recipe can be halved or doubled to fit your needs.
- Troubleshooting: If the crust is shrinking, chill it for 15 minutes before baking.
Storage
- Fridge: Store leftovers in the fridge 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 in the oven at 300°F (150°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 30-45 seconds, but be careful not to overheat and make the crust soggy.
- Make ahead: The pie dough can be made up to 2 days ahead and refrigerated. The assembled pie can be made a day ahead and refrigerated before baking.
Nutrition Per Serving
- Calories: 410
- Protein: 5g
- Fat: 18g
- Carbs: 60g
- Fiber: 3g
- Sugar: 35g
- Sodium: 280mg
- Cholesterol: 55mg
- Sat. Fat: 11g
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 a day ahead and refrigerate it before baking. You can also freeze the unbaked pie for up to 3 months.
Overworking the dough or not keeping it cold can make the crust tough. To fix, try using a food processor to minimize handling and keep everything cold.
Yes, frozen blueberries work just as well as fresh ones. You may need to add a few minutes to the baking time.
Use a pie crust shield or cover the edges with aluminum foil to prevent burning. You can also brush the edges with a mixture of egg white and water before baking.
Serve blueberry pie warm with a scoop of vanilla ice cream or a dollop of whipped cream. For a cozy winter treat, pair it with a cup of hot coffee or tea.
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!
