Blaubeerkuchen
A classic double-crust blueberry pie with a flaky, all-butter pastry hugging a jammy filling of fresh berries brightened with lemon and just enough cornstarch to set into clean, glossy slices. Baking at a high heat first crisps the bottom crust before a lower finish lets the fruit bubble and thicken without weeping. The result is deeply blueberry, barely sweet, and sturdy enough to cut yet spoonable.
Cut 227 g cold butter into 315 g flour with sugar and salt, add ice water just until the dough holds, then chill two disks 1 hour; toss 850 g blueberries with sugar, cornstarch, lemon zest and juice, cinnamon, and salt; roll the larger disk into a 9-inch plate, add the filling, dot with butter, top with a second rolled crust or lattice, crimp and vent, brush with egg wash and sprinkle coarse sugar, then freeze 15 minutes while the oven heats to 425°F (220°C); bake on a rimmed sheet 20 minutes at 425°F, drop to 375°F (190°C) for 35-40 minutes until deeply golden and thickly bubbling, then cool at least 4 hours so the filling sets before slicing.
- Keep the butter and water ice-cold and stop adding water the moment the dough holds together — that is what makes the crust flaky, not tough.
- Let the filled pie bubble hard through the vents for several minutes; cornstarch only thickens at a full boil, so pulling it early leaves it runny.
- Cool completely (4+ hours) before cutting — warm blueberry pie will flood the plate no matter how well it baked.
Equipment
- 9-inch pie plate
- Rolling pin
- Mixing bowls
- Pastry blender or food processor
- Rimmed baking sheet
- Pastry brush
Zutaten
All-butter crust
- 315 g all-purpose flour, plus more for rolling
- 12 g granulated sugar
- 6 g fine salt
- 227 g unsalted butter, cold, cut into 1 cm cubes, kept very cold
- 120 ml ice water, add gradually; you may not need all of it
Blueberry filling
- 850 g fresh blueberries, rinsed and well dried
- 150 g granulated sugar
- 32 g cornstarch
- lemon zest, from 1 lemon
- 15 ml fresh lemon juice
- ground cinnamon, optional
- fine salt
- 15 g unsalted butter, cut into small pieces, for dotting
Finishing
- large egg, for egg wash
- 15 ml whole milk, whisked with the egg
- 12 g coarse turbinado sugar, for sprinkling
Zubereitung
- SCHRITT01
Whisk the flour, 1 tablespoon sugar, and 1 teaspoon salt in a large bowl. Scatter in the cold butter cubes and cut them in with a pastry blender (or pulse in a food processor) until the mixture looks like coarse crumbs with plenty of pea-sized butter pieces. Drizzle in the ice water a tablespoon at a time, tossing with a fork, until the dough just holds together when squeezed. Do not overwork it or add more water than needed.
- SCHRITT02
Turn the dough out and gather it into two flat disks, making one slightly larger for the bottom crust. Wrap each tightly and refrigerate at least 1 hour, until firm. This rest relaxes the gluten and re-chills the butter so the crust bakes up flaky rather than shrinking.
- SCHRITT03
In a large bowl, gently toss the blueberries with the 3/4 cup sugar, cornstarch, lemon zest, lemon juice, cinnamon, and 1/4 teaspoon salt until every berry is evenly coated. Let it sit while you roll the dough so the juices begin to release and dissolve the cornstarch.
- SCHRITT04
On a lightly floured surface, roll the larger disk into a 30 cm (12-inch) circle about 3 mm thick. Drape it into a 9-inch pie plate, easing it into the corners without stretching, and leave the overhang in place. Slide the lined plate back into the fridge while you roll the second disk into a matching circle for the top.
- SCHRITT05
Give the filling a final toss and scrape it, along with any juices, into the chilled shell; mound it slightly in the center and dot with the butter pieces. Lay the top crust over the fruit (or cut it into strips and weave a lattice). Trim the overhang to about 1.5 cm, fold it under itself, and crimp to seal. If using a full top, cut four or five vents to let steam escape.
- SCHRITT06
Whisk the egg with the milk and brush a thin coat over the top crust, then sprinkle generously with coarse sugar. Set the pie in the freezer for 15 minutes to firm the butter while you heat the oven to 425°F (220°C) with a rack in the lower third.
- SCHRITT07
Place the pie on a rimmed baking sheet to catch drips and bake at 425°F (220°C) for 20 minutes. Reduce the heat to 375°F (190°C) and bake 35-40 minutes more, until the crust is deep golden and the filling bubbles thickly through the vents for at least a few minutes. Tent the edges with foil if they brown too quickly.
- SCHRITT08
Transfer the pie to a wire rack and cool at least 4 hours before slicing. The filling continues to set as it cools; cutting into a warm pie will give you a delicious but runny mess rather than clean wedges.
Make ahead
The dough disks can be made 2-3 days ahead and kept refrigerated, or frozen up to 1 month (thaw overnight in the fridge before rolling). You can also fully assemble the unbaked pie, freeze it solid, wrap well, and bake from frozen, adding about 15-20 minutes to the bake time. A completely baked and cooled pie freezes well for up to 3 months.
Storage
Store the cooled pie loosely covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Re-crisp slices in a 350°F (175°C) oven for 10-15 minutes; the microwave will soften the crust.
Variations
Frozen blueberry pie
No fresh berries? Use 850 g frozen blueberries straight from the freezer without thawing. Add an extra tablespoon of cornstarch to absorb the additional liquid and expect the bake to run 10-15 minutes longer until the filling bubbles thickly.
Gluten-free crust
Swap the all-purpose flour for a 1:1 gluten-free baking blend that contains xanthan gum. Handle the dough gently, chill it well, and roll it between two sheets of parchment since gluten-free pastry is more fragile.
Lattice-top with almond
Weave a lattice top for a bakery look and stir 1/4 teaspoon almond extract into the filling. The lattice vents steam beautifully and lets the filling reduce into a thicker, more concentrated jam.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Häufige Fragen
Can I use frozen blueberries in this blueberry pie recipe?
Yes. Use them frozen rather than thawed so they hold their shape, and increase the cornstarch by 1 tablespoon to handle the extra juice they release. The pie will take a little longer to bake, so wait until you see thick, slow bubbles through the vents before pulling it out.
Why did my blueberry pie turn out runny?
Two things cause a soupy pie: not enough thickener for the amount of fruit, and slicing too soon. Cornstarch only thickens once the filling reaches a full, rolling boil, so let it bubble hard for several minutes, then cool the pie at least 4 hours so the starch can fully set before you cut it.
What is the best thickener for blueberry pie?
Cornstarch is the most reliable and gives a clear, glossy filling, which is why this blueberry pie recipe uses it. Tapioca (instant or ground) also works well and is even more stable if you plan to freeze the pie. All-purpose flour will thicken too, but it needs more volume and can leave the filling slightly cloudy.
How do I keep the bottom crust from getting soggy?
Bake on a rack in the lower third of the oven on a preheated rimmed baking sheet, which conducts heat straight into the base. The high 425°F start sets and crisps the bottom crust before the filling floods it, and keeping the assembled pie cold until it hits the hot oven prevents the butter from melting out too early.
Do I have to peel or cook the blueberries first?
No. Blueberries need no peeling and cook down perfectly during baking, so you simply toss the raw berries with the sugar and starch. Just rinse and dry them well, and pick out any stems or soft, mushy berries before mixing.
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