I’m sharing how to make amazing blueberry pie that I simply can not stop eating every time I make it. The filling is so juicy yet not runny; it’s perfectly sweetened and flavored with a hint of lemon zest and cinnamon. The best part is the crust: It is so flaky and crispy and tastes so heavenly with the filling together🫐 It’s the pie crust I use for everything, including apple pies, cherry pie, quiche, etc.!

📖 Printable Recipe + Written Steps
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📌 The ingredients to make blueberry pie
[Pie Crust]
• All-purpose flour: 13.2 oz | 375 g (3 US cups * Calculated as 1 cup = 125 g)
• Granulated sugar: 1 Tbsp
• Salt: 1/2 tsp
• Unsalted butter: 8 oz | 226 g (2 US sticks)
• Ice water: 4 oz | 113 g (1/2 US cup - 1/2 Tbsp)
• Oil: 2 Tbsp (Today, I used olive oil, but you can use any other regular oils)

• Some bread flour (or all-purpose flour) to roll the dough
[Pie Filling] Enough for 4 5” ramekins or pans
• Granulated sugar 4 oz | 113 g (1/2 US cup + 1 Tbsp)
• Salt 1/2 tsp
• Cornstarch 4.5 Tbsp
• Cinnamon powder 1/2 tsp (or 1 tsp if you love cinnamon!)
• Lemon zest from 2 lemons
• Blueberry 36 oz | 1020 g (about 6.5 US cups)
• Lemon juice 2 Tbsp

[To finish assembling]
• Some butter
• Egg wash (Egg : Water = 1 : 1)
• Some granulated sugar

🔥 Bake (Preheated) at 380 F | 193 C for about 45 - 50 minutes.
* Adjust the time & temperature accordingly.

** For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. **

📌 The tools/ingredients I used/mentioned today:
The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.
5” Ramekins (Not the same brand but the same size and shape for your reference)
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📌 Other classic desserts with fruits:
Lemon Pound Cake
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Chocolate Banana Cake
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Strawberry Cream Cake
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📌 Other pie & tart recipes:
Apple Hand Pies
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Fresh Fruit Tart
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