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–+ servings
small blueberry pie cut in half

Amazing Blueberry Pie

Amazing blueberry pies with the best flaky pie crust. The blueberry filling is so simple to make, It’s perfectly sweetened and flavored with a hint of lemon zest and cinnamon.
Author ayacaliva
Total Time 2 hours
Course blueberry pie, Pie, pies
Servings 4 5" ramekins
Print Pin

Equipment

  • Food processor
  • Knife
  • Bowl
  • Spatula
  • Rolling Pin
  • Plastic wrap
  • Pie plates I used 4 5" ramekins today. You can use any pie plates you like, from smaller to bigger sizes.
  • Brush
  • Baking tray

Ingredients

Pie Dough

  • 13.2 oz All-purpose flour 3 US cups * Calculated as 1 cup = 125 g
  • 1 tablespoon Granulated sugar
  • ½ teaspoon Salt
  • 8 oz Unsalted butter 2 US sticks
  • 3.9 oz Icy water ⅓ + ⅛ US cups
  • 1 tablespoon Oil I used olive oil, but you can use any other regular oils
  • Some Bread flour to roll the dough
  • Some Butter to apply on pie plates (optional)

Blueberry Pie Filling

  • 4 oz Granulated sugar ½ US cup + 1 Tbsp
  • ½ teaspoon Salt
  • 4.5 tablespoon Cornstarch
  • ½ teaspoon Cinnamon powder or 1 teaspoon if you love cinnamon!
  • from 2 lemons Lemon zest
  • 36 oz Blueberry about 6.5 US cups
  • 2 tablespoon Lemon juice Adjust the amount as you like.

To Finish Assembling

  • Some Butter
  • Some Egg wash Egg : Water = 1 : 1
  • Some Granulated sugar

Instructions
 

Pie Dough

  • Make one batch of my pie dough. Divide in half and wrap each. Let it rest in the fridge for a few hours.
    13.2 oz All-purpose flour, 1 tablespoon Granulated sugar, ½ teaspoon Salt, 8 oz Unsalted butter, 3.9 oz Icy water, 1 tablespoon Oil
    2 pie dough wrapped in plastic wrap
  • Roll it very thin; 0.1 inches | 2 - 3 mm thickness. Use one sheet for the bottom layer and the other for the top layer. (Chill it in the fridge until right before use.)
    Some Bread flour
    rolled pie dough
  • Cut the dough for the bottom layer and set them on pie plates. (I used 4 5" ramekins to make 4 pies today. Change as you like.)
    Some Butter
    how to set pie dough in plate

Blueberry Filling

  • Mix all the dry ingredients in a bowl; granulated sugar, salt, cornstarch, cinnamon powder, and Lemon zest.
    4 oz Granulated sugar, ½ teaspoon Salt, 4.5 tablespoon Cornstarch, ½ teaspoon Cinnamon powder, from 2 lemons Lemon zest
    dry ingredients to make blueberry pie filling
  • Mix it with blueberries and lemon juice well.
    36 oz Blueberry, 2 tablespoon Lemon juice
    blueberry pie filling in a bowl
  • Divide it into pie plates.
    Scrape off all the left liquids attached to the bowl!
    adding left liquids to blueberry pie filling

Finish Assembling & Bake!

  • Place some chunks of butter on top of the filling.
    Some Butter
    assembled blueberry pie in pie plate with cubed butter
  • Cut out the 2nd pie sheet (Today, I cut 3 circles and stripes for 4 5" plates.) and make cuts on the surface to create any patterns you like.
    cutting the surface of pie dough with a knife
  • Apply egg wash on the edge of the dough and seal the filling with the 2nd layer.
    Some Egg wash
    how to finish assembling pie dough
  • Apply eggwash all over the surface and sprinkle some granulated sugar all over it.
    Some Granulated sugar
    sprinkling sugar over blueberry pie
  • Chill them in the fridge before baking. (30 mins - 1 hour)
    4 blueberry pies assembled on a tray
  • Bake (Preheated) at 380 F | 193 C for about 45 - 50 minutes until the filling starts bubbling out.
    Adjust the time and temperature depending on the oven and the size of the plates.
    Enjoy them while they are warm for the best taste!
    perfectly baked blueberry pie in the oven

Video

Notes

How to store it:
Cover it with plastic wrap or store it in a container, and you can store it for up to four to five days, although I recommend consuming it sooner.
 
** For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. **

Nutrition

Calories: 1101kcal | Carbohydrates: 146g | Protein: 12g | Fat: 55g | Saturated Fat: 30g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 122mg | Sodium: 595mg | Potassium: 320mg | Fiber: 9g | Sugar: 54g | Vitamin A: 1556IU | Vitamin C: 28mg | Calcium: 48mg | Iron: 5mg
Tried this recipe?Let us know how it was!