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Creamy Blueberry Pie Recipe Easy Homemade Flaky Buttery Crust

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A cozy and indulgent blueberry pie featuring a smooth, creamy filling with fresh blueberries wrapped in a flaky buttery crust that melts on your tongue.

Ingredients

  • All-purpose flour – 2 1/2 cups (312 g), sifted for lightness
  • Unsalted butter – 1 cup (226 g), cold and cubed
  • Granulated sugar – 1 tablespoon (for crust)
  • Salt – 1/2 teaspoon (for crust)
  • Ice water – 6 to 8 tablespoons, very cold
  • Fresh blueberries – 4 cups (about 600 g), washed and drained
  • Cream cheese – 8 ounces (225 g), softened to room temperature
  • Granulated sugar – 3/4 cup (150 g) (for filling)
  • Heavy cream – 1/2 cup (120 ml)
  • Large egg – 1, room temperature
  • Vanilla extract – 1 teaspoon
  • Lemon zest – 1 teaspoon
  • Cornstarch – 2 tablespoons
  • Salt – a pinch (for filling)
  • Turbinado sugar – 1 tablespoon (optional, for sprinkling on crust before baking)

Instructions

  1. Make the crust: In a large bowl, combine the sifted flour, sugar, and salt. Add the cold, cubed butter. Using a pastry blender or your fingers, quickly cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
  2. Add ice water: Sprinkle 6 tablespoons of ice water over the mixture. Gently toss with a fork or your hands until dough just holds together when pressed. If it’s too dry, add another tablespoon of water carefully. Form the dough into two discs, wrap in plastic, and chill for at least 30 minutes.
  3. Prepare the filling: In a large bowl, beat softened cream cheese with sugar until smooth. Add the egg, heavy cream, vanilla extract, lemon zest, and salt. Mix until creamy and well combined. Stir in cornstarch until fully incorporated.
  4. Assemble the pie: Preheat oven to 375°F (190°C). Roll out one dough disc on a lightly floured surface into a 12-inch (30 cm) circle. Transfer to your pie dish, gently pressing to fit. Trim edges, leaving about 1/2 inch overhang.
  5. Add blueberries: Spread fresh blueberries evenly over the crust. Pour the creamy filling over the blueberries, smoothing the top carefully.
  6. Top crust: Roll out the second dough disc into a similar circle. Cover the pie fully or create a lattice pattern. Seal edges by pinching or crimping, then trim excess dough.
  7. Optional sugar sprinkle: Brush the top crust lightly with water or beaten egg and sprinkle with turbinado sugar for a crunchy finish.
  8. Bake: Place the pie on a baking sheet to catch drips and bake for 50 to 60 minutes, until crust is golden and filling is set but still slightly jiggly in the center.
  9. Cool: Let the pie cool completely on a wire rack to allow the filling to firm up before slicing.

Notes

[‘Keep your butter cold for the flakiest crust; chill dough discs if they soften while rolling.’, ‘Do not overwork the dough to avoid tough crust.’, ‘Drain blueberries well to prevent watery filling.’, ‘Use cornstarch thoroughly to avoid lumps and thicken filling.’, ‘Cover crust edges with foil halfway through baking if they brown too fast.’, ‘Pie is best served at room temperature or slightly chilled with vanilla ice cream or whipped cream.’, ‘Store leftovers covered in the fridge for up to 3 days; reheat in toaster oven for crisp crust.’, ‘Freeze pie before baking for best results; thaw completely before baking and add extra baking time.’]

Nutrition

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

Find it online: https://emacrave.com/creamy-blueberry-pie-recipe-easy-homemade-flaky-buttery-crust/