Blueberry Pie
Blueberry pie has quickly become a staple in the Fromm household—and for good reason! We’re lucky to have an amazing blueberry farm just a few miles down the road, and one of our favorite family traditions is heading out on a sunny day to pick a bucket (or two) of fresh blueberries. While we’re more than happy to snack on them by the handful, nothing beats turning them into a homemade blueberry pie.
This pie is everything you want in a summer dessert: juicy, sweet-tart berries tucked into a flaky, golden crust, best served with a generous scoop of vanilla ice cream or a dollop of freshly whipped cream. It’s simple, nostalgic, and absolutely irresistible—especially when shared with family on a warm summer day.
Who am I making this for?
I make this for my husband and me all summer long—it’s one of our favorite desserts to enjoy together. I bake blueberry pie often during the season, and it’s absolutely delicious every time!
Blueberry Pie
Prep: 30 min | Bake: 1 hr 10 min | Total: 3 hr 40 minutes (includes pie dough chilling)
Yields 6-8 servings
Ingredients
Crust:
2 ½ cups all purpose flour
3 tsp granulated sugar
1 tsp salt
1 cup unsalted butter (cold)
¾-1 cup cold water
Filling:
6 cups blueberries (washed and dried)
⅔ cup granulated sugar
¼ cup all purpose flour
2 tablespoons cornstarch
2 tablespoons orange juice
1 tablespoon unsalted butter cut into cubes
Instructions
1. Make the Pie Crust:
In a food processor, combine flour, sugar, and salt. Add cold, cubed butter and pulse until the mixture resembles coarse crumbs with pea-sized bits. Slowly add cold water until the dough comes together. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.
2. Make the Filling:
In a large bowl, combine blueberries, sugar, flour, cornstarch, and orange juice. Stir until evenly coated. Set aside.
3. Prepare the Egg Wash:
In a small bowl, whisk together one egg and a splash of milk. Set aside.
4. Assemble the Pie:
On a floured surface, roll out one dough disc into a circle and place it in a 9-inch pie dish. Spoon in the blueberry filling and dot the top with small cubes of butter. Roll out the second dough disc or lattice and place it over the filling. Trim and crimp the edges to seal. Brush the top crust with egg wash and sprinkle with coarse sugar. Cut a few slits in the top for steam to escape.
5. Bake:
Bake at 425°F for 25 minutes, then reduce the temperature to 375°F and continue baking for 40–50 minutes, or until the crust is golden and the filling is bubbling.
6. Cool:
Let the pie cool for at least 3 hours before slicing to allow the filling to set.
Loved this recipe? I’d love to hear your thoughts!
