1 ¼ cups all-purpose flour
¼ teaspoon salt
½ cup butter, diced and then chilled
¼ cup ice cold water, or as needed
How to Make a Flaky Pie Crust
If you’re intimidated by making homemade pie dough, you’ve come to the right place. You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make this pie crust:
Combine the flour and salt.
Cut in the cold butter until the mixture resembles coarse crumbs.
Add the cold water a tablespoon at a time.
Wrap the dough in plastic wrap and refrigerate for at least 4 hours or overnight.
Roll the dough into a circle, then press it into a pie plate. Trim the excess and flute the edges.
¾ cup white sugar
3 tablespoons cornstarch
½ teaspoon ground cinnamon
¼ teaspoon salt
4 cups fresh blueberries
1 (14.1 ounce) package double-crust pie pastry, thawed
1 tablespoon butter
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Directions
Gather all ingredients. Set an oven rack to the lowest position and preheat the oven to 375 degrees F (190 degrees C).
all ingredients gathered to make blueberry pie
Dotdash Meredith Food Studios
Mix sugar, cornstarch, cinnamon, and salt together in a bowl; sprinkle over blueberries.
blueberries mixed with sugar, cornstarch, cinnamon and salt in a large bowl
Dotdash Meredith Food Studios
Line a pie dish with one pie crust. Pour berry mixture into the crust and dot with butter. Cut remaining pastry into 1/2- to 3/4-inch-wide strips. Use the strips to weave a lattice top. Crimp and flute the edges.
blueberries poured into pie crust, and lattice weaved on top
Dotdash Meredith Food Studios
Bake pie on the lowest oven rack until filling is bubbling and crust is golden brown, about 50 minutes.
