There’s something magical about a pie bursting with juicy blueberries under a golden, flaky crust. It’s summer in a baking dish – sweet, tangy, and impossible to resist. A squeeze of lemon wakes up the berries, while your chosen thickener gives you clean, beautiful slices without losing that luscious, jammy texture. Whether you go for a simple double crust or a fancy lattice top, this pie is pure nostalgia. Perfect for picnics, barbecues, or just because it’s Tuesday.
Ingredients
For the Buttery Crust
- 325 g (2¾ cups) all-purpose flour
- 15 g (2 tbsp) buttermilk powder (optional but lovely)
- 1½ tsp fine salt
- 225 g (16 tbsp) cold unsalted butter, cubed small, OR 180 g (¾ cup + 2 tbsp) vegetable shortening – or half of each
- 90–130 ml (6–9 tbsp) ice-cold water
For the Berry Filling
- 200 g (1 cup) granulated sugar
- 40 g (⅓ cup) Instant ClearJel, OR 85 g (½ cup) Pie Filling Enhancer, OR 60 g (½ cup) plain flour
- ¼ tsp ground cinnamon (optional, but nice)
- 1.2–1.4 kg (about 8 cups) fresh blueberries, rinsed and drained well
- 30 ml (2 tbsp) fresh lemon juice
- 30 g (2 tbsp) melted butter
- Coarse sparkling sugar or cinnamon sugar for sprinkling
Method – Freshly Worded
1. Make the crust
In a large bowl, whisk together the flour, buttermilk powder (if using), and salt. Cut in the cold butter (or shortening) in two batches, using a pastry blender or your fingertips, until some pieces are as big as small peas or even thumbnail-sized – those flaky bits are what make a great crust.
2. Bring it together
Sprinkle in the ice water, a tablespoon at a time, tossing with a fork after each addition. Stop as soon as the dough holds together when squeezed – you don’t want it wet, just cohesive.
3. Chill out
Divide the dough into two portions – one about twice as large as the other. Flatten each into a disc, wrap in plastic, and pop in the fridge for at least 30 minutes. This relaxes the gluten and keeps the butter cold.
4. Roll and line
On a lightly floured surface, roll the larger disc into a 12- to 13-inch circle, about ⅛ inch thick. Gently transfer it to a 9-inch deep-dish pie pan (at least 1½ inches deep). Press it in without stretching, trim the overhang, and pop it back in the fridge while you preheat your oven to 220°C (425°F).
5. Prepare the filling
In a big mixing bowl, whisk the sugar, your chosen thickener, and cinnamon (if using). Toss in the blueberries, lemon juice, and melted butter. Give it all a gentle stir until the berries are evenly coated.
6. Fill and top
Scoop the berry mixture into your chilled bottom crust. Roll out the remaining dough for the top – either lay it on whole (cut a few steam vents) or weave a beautiful lattice. Trim the excess, fold the edges under, and crimp them with your fingers or a fork. Give the top a light spritz of water and sprinkle generously with sparkling sugar or cinnamon sugar for that bakery gleam.
7. Bake to perfection
Bake at 220°C (425°F) for 15 minutes, then reduce the heat to 180°C (350°F) and continue baking for another 40–50 minutes. If the edges start looking too dark, cover them loosely with foil. The pie is done when the filling is bubbling thickly and the crust is a deep, gorgeous golden brown.
8. Cool your heels (and your pie)
Let the pie cool on a wire rack for at least 1 hour before slicing. This is the hardest part, but trust me – it sets the filling so you get those perfect, picture-worthy wedges.
Smart Baker’s Notes
- Thickener cheat sheet: Flour gives a slightly cloudy, old‑fashioned set. ClearJel stays crystal‑clear and glossy. Tapioca gives a bright, shiny gel. Use what you have – just adjust amounts (see package). For this pie, ⅓ cup ClearJel, ½ cup Pie Enhancer, or ½ cup flour all work beautifully.
- Fresh vs. frozen? Fresh is ideal, but frozen works too – don’t thaw them first, and add 5 extra minutes to the bake time.
- Soggy bottom anxiety? Bake your pie on the lowest oven rack – that direct heat helps the bottom crust crisp up nicely.
- Leftovers? They’ll keep at room temp for 2 days, or in the fridge for up to 4 – but honestly, it rarely lasts that long.
Enjoy your blue ribbon–worthy pie! 🥧✨