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Blueberry Pie

A classic blueberry pie featuring a flaky buttermilk crust and a glossy filling that perfectly balances sweetness and tartness.
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Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Course: Baked Goods, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Buttermilk Pie Crust
  • 2.5 cups 2 and 1/2 cups all-purpose flour
  • 2 tablespoons 2 tablespoons granulated white sugar
  • 0.5 teaspoon 1/2 teaspoon salt
  • 1.25 cups 1 and 1/4 cups unsalted butter, cold and cut into 1cm cubes Keep it in the fridge until the moment you use it.
  • 0.5 cup 1/2 cup full-fat buttermilk, cold
For the Blueberry Filling
  • 5 cups 5 cups fresh blueberries, rinsed and dried Fresh blueberries produce the best flavor.
  • 0.5 cup 1/2 cup packed light brown sugar
  • 0.25 cup 1/4 cup granulated white sugar
  • 4 tablespoons 4 tablespoons cornstarch Produces a glossy filling.
  • 1.5 teaspoons 1 and 1/2 teaspoons ground cinnamon
  • 0.5 teaspoon 1/2 teaspoon salt
  • 1 teaspoon 1 teaspoon pure vanilla extract
  • 1 tablespoon 1 tablespoon fresh lemon juice
  • 1 tablespoon 1 tablespoon unsalted butter, cubed Dotted over filling before top crust.
For the Egg Wash
  • 1 large 1 large egg, lightly beaten
  • 1 tablespoon 1 tablespoon whole milk For egg wash.
  • to taste Extra granulated sugar For scattering over lattice.

Method
 

Make the Buttermilk Pie Crust
  1. In a food processor, pulse together flour, sugar, and salt briefly. Add cold butter and pulse until pea-sized pieces remain.
  2. Transfer to a bowl and stir in cold buttermilk until just combined. Divide into two disks, wrap in plastic, and refrigerate for 30–60 minutes.
Make the Blueberry Filling
  1. In a mixing bowl, combine blueberries, brown sugar, white sugar, cornstarch, cinnamon, and salt, mixing dry ingredients into berries first.
  2. Add vanilla extract and lemon juice, stirring gently to combine. Use immediately after mixing.
Assemble and Bake
  1. Preheat oven to 190°C (370°F). Roll out the bottom crust and place it in a 9-inch pie dish.
  2. Fill with blueberry mixture and dot with cubed butter.
  3. Roll out top crust and create a lattice pattern. Trim edges and crimp to seal.
  4. Brush with egg wash and sprinkle sugar on top. Bake for 50 minutes or until filling is bubbling.
  5. Allow pie to cool for 3-4 hours before slicing.

Notes

Store baked pie at room temperature for up to 2 days. Refrigerate for up to 5 days. Unbaked pies can be frozen for up to 3 months.