Blueberry Pie (Braham, MN Style) is a celebration of summer’s best berries—juicy, sweet, and tucked inside a flaky double crust. This classic pie is perfect for Braham Pie Day or any time you crave a slice of Americana!
Ingredients
For the Crust
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 cup (2 sticks) cold unsalted butter, cubed
- 6–8 tbsp ice water
For the Filling
- 5 cups fresh blueberries
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1 tbsp lemon juice
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 tbsp butter, cut into small pieces
For Assembly
- 1 egg, beaten (for egg wash)
- 1 tbsp coarse sugar (optional)
Instructions
- Make the Crust: In a large bowl, mix flour, salt, and sugar. Cut in butter until mixture resembles coarse crumbs. Add ice water 1 tbsp at a time until dough just comes together. Divide in half, shape into disks, wrap, and chill 1 hour.
- Prepare the Filling: In a bowl, toss blueberries with sugar, cornstarch, lemon juice, cinnamon, and salt.
- Assemble the Pie: Roll out one dough disk to fit a 9-inch pie pan. Add blueberry filling and dot with butter. Roll out second disk and place over filling. Trim, seal, and crimp edges. Cut slits for steam. Brush with egg wash and sprinkle with coarse sugar.
- Bake: Preheat oven to 400°F (200°C). Bake pie on a baking sheet for 45–55 minutes, until crust is golden and filling is bubbling. Cover edges with foil if browning too quickly.
- Cool: Let pie cool at least 2 hours before slicing.
Tips
- Use fresh, local blueberries for best flavor.
- Pie is best served with vanilla ice cream!
FAQ
Can I use frozen blueberries?
Yes, but thaw and drain well first.
How do I prevent a soggy crust?
Bake on a lower oven rack and let pie cool fully before slicing.
Looking for a pie dish? Find one on Amazon.
Try more summer desserts like our No-Bake Cheesecake!
