A Slice of Summer: The Story Behind the Best Blueberry Pie

Every summer, when the blueberry bushes in my grandmother’s backyard exploded with ripe, indigo gems, the whole family would gather baskets and spend the afternoon picking. Fingers stained purple, we’d snack as much as we picked, laughing and swatting away bees that seemed just as excited as we were. The reward for our hard work came later that evening—Grandma’s legendary blueberry pie.

That first bite was pure sunshine: sweet berries bursting with juice, wrapped in a flaky golden crust that shattered delicately with each forkful. She always said the secret wasn’t complicated—just respect the fruit. Don’t over-sweeten, don’t over-thicken, and above all, don’t skimp on butter for the crust.

Now, whenever summer rolls around, baking a blueberry pie is my way of bottling sunshine. Each slice feels like a celebration of the season, a reminder of those carefree afternoons and the magic of turning simple berries into something extraordinary.

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Why This Blueberry Pie Is the Best

• Fresh fruit flavor shines – not buried under too much sugar or starch

• Golden, buttery crust that stays crisp, never soggy

• Perfect balance of sweet and tart – every bite tastes alive

• A true summer tradition – simple enough for a weeknight, yet elegant for holidays

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Ingredients

For the Crust

• 2 ½ cups (300 g) all-purpose flour

• 1 tsp salt

• 1 tbsp sugar

• 1 cup (225 g) cold unsalted butter, cubed

• 6–8 tbsp ice water

For the Filling

• 5 cups (about 700 g) fresh blueberries (or frozen, unthawed)

• ¾ cup (150 g) sugar

• ¼ cup (30 g) cornstarch

• 1 tbsp lemon juice

• 1 tsp lemon zest

• ½ tsp cinnamon (optional, but lovely)

• Pinch of salt

For Finishing

• 1 egg, beaten (for egg wash)

• 1 tbsp coarse sugar (for sprinkling)

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Instructions

Step 1: Make the Crust

1. In a large bowl, whisk together flour, salt, and sugar.

2. Cut in butter until mixture resembles pea-sized crumbs.

3. Drizzle in ice water, 1 tbsp at a time, mixing until dough just comes together.

4. Divide in half, flatten into discs, wrap in plastic, and chill at least 1 hour.

Step 2: Make the Filling

1. In a bowl, toss blueberries with sugar, cornstarch, lemon juice, zest, cinnamon, and salt.

2. Let sit 10 minutes to release juices.

Step 3: Assemble the Pie

1. Roll out one disc of dough to fit a 9-inch pie dish.

2. Pour in blueberry filling.

3. Roll out second disc for the top crust—either as a full cover (with slits for steam) or a lattice.

4. Brush crust with egg wash and sprinkle with coarse sugar.

Step 4: Bake

• Preheat oven to 400°F (200°C).

• Bake 20 minutes, then reduce heat to 350°F (175°C) and bake another 35–40 minutes, until crust is golden and filling bubbles.

• Cool at least 2 hours before slicing (the hardest part!).

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Serving Ideas

• Classic: a warm slice with vanilla ice cream melting over the top

• Light: serve chilled with a dollop of whipped cream

• Festive: pair with lemon sorbet for a refreshing twist

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Tips for Success

• Keep everything cold: butter, water, even the flour if it’s hot out—this makes the crust flaky.

• Don’t rush the cooling: the filling needs time to set.

• Use a baking sheet under the pie: blueberries love to bubble over.

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Storing

• Room Temp: 1 day (loosely covered)

• Fridge: 4 days (rewarm slices in oven for best texture)

• Freezer: Bake, cool completely, wrap tightly, freeze up to 3 months. Reheat at 350°F until warmed through.

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Final Thoughts

Every bite of this blueberry pie is like holding onto summer a little longer. Sweet, tart, juicy berries, buttery crust, and memories baked right in—it’s more than dessert, it’s tradition.

So next time blueberries are in season, gather a basket, roll out some dough, and create your own slice of summer.