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Blueberry Pie

Blueberry Pie

This blueberry pie is made with fresh and cooked berries creating the perfect sweet and tart blueberry pie.
5 from 1 vote
Prep Time 2 hrs
Cook Time 30 mins
Course Dessert
Cuisine American
Servings 8



  • 2 cups flour
  • ½ cup unsalted butter cut into 16 pieces and frozen
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 6 tablespoons ice water or 3 tblsp ice water and 3 tablespoonscold vodka

Blueberry Filling

  • 5 cups fresh blueberries
  • 3 tbsp cornstarch
  • 1 cup sugar
  • 1 cup water
  • 1 tsp vanilla extract



  • In a food processor put 1 cup flour, then top with the cold butter chunks. Add remaining flour, sugar & salt
  • And pulse a few seconds until crumbly. Add half of the water (or water/vodka mix) and pulse for a few seconds. Scrape down the sides and add remaining water (water/vodka mix). Pulse until chunks start to stick together in the center of the food processor. Do not mix till a ball forms or your crust will be too tough. It is good when the crumbly pieces stick together when pinched. Gather crumbly mix on rolling surface and gather together into one ball. Do not over mix. Form a disc, wrap and refrigerate for 30 mins - several hours.
  • Remove dough from fridge once rested. Preheat oven to 375 degrees.
  • Roll out the piece of dough on a floured workspace into a large circle, until it is at least 12-inches in diameter. Carefully transfer the pie dough to the pie plate and help it in gently to line the entire bottom of the pan, with the dough sticking out at least 1/2-inch above the rim. Fold the dough under towards the pie plate and crimp the edges. Prick the bottom and sides of the pie crust gently with a fork. Cover gently and refrigerate for at least 30 minutes.
  • Place a piece of parchment paper over the crust and fill with weights. I use uncooked rice or beans. Bake for 15-20 minutes then remove the parchment and weights and cook for another 10 minutes. Once the crust is golden and cooked through remove from the oven and let cool completely


  • Add 2 cups of fresh blueberries with cornstarch, water, sugar and vanilla to a saucepan and cook over medium heat until it thickens. Allow the filling to cool.
  • Add the additional 3 cups of blueberries into the cooled pie crust and pour the cooled filling over top. Allow pie to cool before serving.


For picture perfect pies add one cup of blueberries to the cooked pie crust, pour the filling over the berries and top with the last 2 cups of berries, best side up.
Keyword blueberry pie, pie