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Perfect Flaky Blueberry Pie Recipe with Homemade Crust and Vanilla Ice Cream

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A straightforward and satisfying blueberry pie recipe featuring a flaky homemade crust and juicy blueberry filling, served best with creamy vanilla ice cream.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 cup (226g) unsalted butter, cold and cubed
  • ½ cup (110g) cold vegetable shortening
  • 1 tsp salt
  • 1 tbsp granulated sugar (optional)
  • 6–8 tbsp ice water
  • 5 cups (around 750g) fresh blueberries
  • ¾ cup (150g) granulated sugar
  • 2 tbsp cornstarch
  • Zest of 1 lemon
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1 egg, beaten
  • Coarse sugar for sprinkling (optional)
  • Vanilla ice cream (to serve)

Instructions

  1. In a large bowl, combine the flour, salt, and sugar. Add the cold cubed butter and shortening. Using a pastry blender or two forks, cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized bits.
  2. Sprinkle 1 tablespoon of ice water over the mixture and gently toss with a fork. Repeat, adding water one tablespoon at a time, until the dough just starts to come together when pinched.
  3. Divide the dough into two equal portions, flatten into discs about 1-inch thick, and wrap in plastic wrap. Refrigerate for at least 1 hour or up to 48 hours.
  4. In a mixing bowl, gently toss the blueberries with sugar, cornstarch, lemon zest, vanilla extract, and a pinch of salt. Set aside to macerate while the dough chills.
  5. On a lightly floured surface, roll one dough disc into a 12-inch circle, about 1/8-inch thick. Transfer it to a 9-inch pie dish, easing it into place without stretching. Trim excess dough, leaving about 1-inch overhang.
  6. Pour the blueberry mixture into the crust, spreading evenly but gently.
  7. Roll the second dough disc into a 12-inch circle. Place it whole for a classic top or cut into strips for a lattice pattern. If using a full top, cut slits to allow steam to escape.
  8. Fold the top crust’s edge under the bottom overhang and crimp with fingers or a fork to seal. Brush the top crust with beaten egg and sprinkle coarse sugar if desired.
  9. Place the pie on a baking sheet and bake in a preheated 400°F (200°C) oven for 20 minutes, then reduce heat to 350°F (175°C) and bake an additional 35-40 minutes until crust is golden and filling bubbles thickly. Cover edges with foil if browning too fast.
  10. Let the pie cool on a wire rack for at least 2 hours to allow filling to set.
  11. Slice and serve warm or at room temperature with a scoop of vanilla ice cream.

Notes

Keep fats and tools cold to ensure flakiness. Do not overwork dough to avoid toughness. Use cornstarch to thicken filling and prevent soggy crust. Cover crust edges with foil if browning too quickly. Allow pie to cool fully before slicing for best results.

Nutrition

Keywords: blueberry pie, flaky pie crust, homemade crust, blueberry dessert, summer pie, vanilla ice cream, easy pie recipe

Find it online: https://dahliadishes.com/perfect-flaky-blueberry-pie-recipe-with-homemade-crust-and-vanilla-ice-cream/