Old-Fashioned Blueberry Pie


Showcase summer's blueberry bounty in this traditional pie with a flaky pastry crust.

Blueberry Pie Recipe

Matt Taylor-Gross / Food Styling by Debbie Wee

Active Time:
45 mins
Chill Time:
1 hrs
Total Time:
2 hrs 45 mins
1 (9-inch) pie

This classic blueberry pie is just what you need to finish off a meal in the middle of summer, when the only reason to turn on the oven is to bake a pie that celebrates fruit at the height of its season. That said, we also love making this pie any time of the year with frozen blueberries; just thaw them and rinse them under cold water before adding them to the pie. This pie is delicious as-is, but no one will object if you serve each piece with a scoop of vanilla ice cream. One pie will yield six good-sized portions; any leftovers make a nice breakfast treat.


Flaky Pie Pastry

  • 2 cups all-purpose flour

  • 2 tablespoons sugar

  • 1 teaspoon salt

  • 1 1/2 sticks (6 ounces) cold unsalted butter, cut into small pieces

  • 5 to 6 tablespoons ice water


  • 4 cups blueberries

  • 3/4 cup sugar

  • 1/4 cup all-purpose flour

  • 1 tablespoon fresh lemon juice

  • 1/2 teaspoon ground cinnamon


Make the Flaky Pie Pastry

  1. Mix flour, sugar, and salt together in a large bowl. Using a pastry blender, cut in butter until mixture resembles coarse meal. Stir in 5 tablespoons of the water, until just moistened. If dough seems dry, stir in remaining 1 tablespoon water.

  2. Turn dough out onto a lightly floured surface and knead 3 times. Divide dough into 2 pieces, pat into 6-inch disks, wrap in plastic, and refrigerate until chilled, at least 1 hour.

  3. Roll out flaky pie pastry into two 12-inch rounds 1/8 inch thick on a lightly floured surface. Fit 1 round into a 9-inch glass pie plate. Transfer other round to a baking sheet lined with wax paper. Refrigerate until ready to use.

Make the Filling and Pie

  1. Preheat oven to 375°F. Toss berries in a bowl with sugar, flour, lemon juice, and cinnamon. Pour filling into pie crust.

  2. Lightly brush rim of bottom pie crust with water. Drape top crust over filling. Press dough edges together and trim overhang to 1/2 inch; fold overhang under and crimp decoratively. Using a sharp knife, make a 1-inch slash in the center of top crust.

  3. Bake pie for 1 hour, or until filling is bubbling and crust is golden. Transfer pie to a wire rack to cool before serving.

Make Ahead

The pie dough can be refrigerated for 1 day or frozen for up to 1 month.

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