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Golden Blueberry Pie Recipe

★★★★★

5 from 131 reviews
  • Author: anna
  • Total Time: 1 hour 30 minutes
  • Yield: 8 slices 1x

Description

This Golden Blueberry Pie features a perfectly flaky, golden crust with a thick, jammy blueberry filling bursting with fresh berries. The egg wash and coarse sugar topping create a beautifully caramelized crunch. With easy steps and a blind-baked crust preventing sogginess, it’s a fuss-free pie that impresses both on first slice and as leftovers, developing even richer flavors after a day. A perfect treat that blends the warmth of cinnamon and vanilla with bright lemon accents for a classic dessert everyone will adore.

Ingredients

Scale

For the crust

  • 2 pie crusts (refrigerated for a consistent flake)
  • 1 egg beaten with 1 tbsp water (egg wash)
  • 2 tbsp coarse sugar (sprinkled on top for extra crunch)

For the blueberry filling

  • 2/3 cup sugar
  • 4 tbsp cornstarch
  • 1/2 tsp salt
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 5 cups blueberries (freshly rinsed and patted dry)
  • 1 1/2 tbsp unsalted butter (cut into small pieces)
  • 1/4 tsp ground cinnamon
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat Oven and Prepare Bottom Crust: Preheat your oven to 375°F. Remove one pie crust from the refrigerator and gently place it into a 9-inch pie pan, allowing it to settle naturally without stretching. Trim any excess dough from the edges and place the pan back into the refrigerator while preparing the filling. Keep the second crust refrigerated until ready for topping.
  2. Mix the Blueberry Filling: In a medium bowl, whisk together sugar, cornstarch, salt, lemon zest, and ground cinnamon until smooth and lump-free. Stir in lemon juice and vanilla extract. Gently fold in the blueberries, taking care to keep some berries whole for texture. In a small bowl, whisk the egg with 1 tablespoon of water to create the egg wash and set aside.
  3. Assemble Filling and Top Crust: Remove the chilled bottom crust from the refrigerator and evenly pour in the blueberry filling. Dot the filling surface with small pieces of unsalted butter to melt into a rich texture. Brush the exposed rim of the bottom crust with egg wash to help seal layers together. Carefully place the second crust over the filling, press the edges to seal, trim excess dough, and crimp decoratively with your fingers or a fork.
  4. Vent and Sugar the Top Crust: Using a sharp knife, cut 4 to 5 small slits in the top crust to allow steam to escape during baking, preventing sogginess. Brush the entire top and sides of the pie generously with the remaining egg wash for a deep golden-brown finish. Sprinkle the coarse sugar focused on the center of the crust for caramelized crunch.
  5. Bake the Pie: Place the pie on the bottom rack of the preheated oven. Bake for 60 minutes until the crust is deeply golden and the filling bubbles visibly at the edges or through the vents. If the crust edges brown too rapidly, tent them loosely with aluminum foil after 30 to 40 minutes to prevent burning. The pie is done when only gentle bubbling occurs through the vents.
  6. Cool Completely to Set Filling: Remove the pie and transfer it to a wire rack. Allow it to cool fully for at least 4 hours to let the cornstarch set the filling properly, ensuring clean slices without runniness. For optimal texture and flavor, bake the pie a day in advance so the filling melds and firms beautifully before serving.

Notes

  • Use fresh blueberries for the best texture; if using frozen, do NOT thaw them and increase cornstarch by 1/2 tablespoon to compensate for extra liquid.
  • Blind bake the bottom crust before filling to prevent a soggy base.
  • Use a dark metal pie pan and bake on the bottom rack for the crispiest crust.
  • Allow pie to cool completely on a wire rack to avoid soggy crust from trapped steam underneath.
  • Store at room temperature for 1-2 days covered loosely, refrigerate for up to 5 days, or freeze up to 4 months.
  • Reheat refrigerated slices at 350°F for 10 minutes to restore fresh-baked texture.
  • Do not slice the pie until the filling has fully set after cooling to avoid a soupy texture.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: blueberry pie, golden crust, fruit pie, easy pie recipe, homemade dessert, berry pie, flaky crust, summer dessert

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Find it online: https://recipiana.com/golden-blueberry-pie-recipe/