Blueberry Pie Recipe

blueberry pie dessert recipes for 4th of July

No ratings yet

This homemade blueberry pie is bursting with sweet, juicy blueberries and a perfectly flaky crust. A delightful combination of fresh fruit and a buttery crust makes this pie a family favorite. Whether for a summer picnic or a cozy winter dessert, this classic blueberry pie is always a crowd-pleaser.

Prep Time20

Cook Time1 5

Course: Dessert, Snack

Cuisine: American

Keyword: blueberry pie, classic blueberry pie, easy pie recipe, fressh blueberry dessert, homemade pie

Cooking Method: Oven

Diet: Vegetarian

Servings: people

Calories: 966kcal

Author: MelanieCooks.com

Equipment

1 Food Processor
1 Plastic Wrap
1 9-inch non-stick pie pan
1 Non-Stick Cooking Spray

Ingredients

2 1/2 cups Flour
2 tbsp Sugar
1 tsp Salt
2 sticks Butter cut into pieces
1/2 cup Cold water
6 cups Blueberries
1/2 cup Sugar
1/4 cup Cornstarch

Instructions

Make The Dough For The Crust: Combine flour, salt, and butter in a food processor and process until coarse crumbs; add ice water and process until dough forms; divide dough into two balls, wrap in plastic wrap, and refrigerate for 1 hour.
Preheat the Oven and Prepare the Pie: Preheat the oven to 400°F (200°C) and spray a 9-inch non-stick pie pan with cooking spray.
Assemble the Pie: Roll one dough ball to cover the bottom and sides of the pie pan, mix blueberries, sugar, and cornstarch, pour filling into pie pan, roll second dough ball to cover pie, place on top, pinch edges to seal, and cut slits in the top crust.
Bake the Pie: Bake pie on lower oven rack at 400°F for 20 minutes, then reduce temperature to 350°F and bake for 45 minutes or until crust is golden and filling is bubbling.
Cool and Serve: Cool pie for at least 2 hours before serving with ice cream or whipped cream, if desired.

Notes

If using frozen blueberries, do not thaw them; add an extra tablespoon of cornstarch to compensate for the extra moisture.
Store leftover pie at room temperature for up to 2 days or in the refrigerator for up to 4 days.

Nutrition