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Blueberry Pie Recipe – Simply Home Cooked

Blueberry Pie slice with a scoop of vanilla ice cream on top on a white plate


Hands down, this is the best Blueberry Pie Recipe made with a flakey homemade pie crust and fresh summer blueberries. It will become your favorite pie recipe!

Take advantage of blueberry season and make my blueberry pie filling and can it for later. That way you can have a delicious pie, blueberry crepe, or dessert year-round.

Blueberry Pie slice with a scoop of vanilla ice cream on top on a white plate
Table Of Contents

Recipe Details

I love this Blueberry Pie recipe because it’s the perfect way to enjoy this plentiful fruit all year round. Fresh in the summer, or frozen in the winter, this simple and elegant lattice pie is perfect for parties or family desserts.

  • TASTE: This pie is sweet and tart, with a buttery crust and fruity filling.
  • TEXTURE: This recipe uses a homemade crust that is light and flaky. The thick, juicy filling is so yummy.
  • TIME: This Blueberry Pie only takes one hour.
  • EASE: I’ll show you how to make this simple pie with a beautiful lattice crust with step-by-step photos and a video tutorial. It’s easier than you think.

Ingredient Notes

  • Blueberries- Use ripe blueberries for this recipe. They should be plump and not firm, with a deep blue color that has a dusting of gray.
  • Lemon juice- This tart ingredient will balance out the sweetness of blueberry pie filling.
  • Cornstarch- Covering the berries in starch helps thicken the pie filling by mixing with the pectin when it bakes. Other starches can work, too, like tapioca and potato.
  • Buttermilk– This adds some tartness, but also makes the pie dough deliciously flaky. Make your own if you have none by combining 1/2 cup milk with 1/2 tablespoon white vinegar.
  • Butter- Use unsalted for this pie so you can control the salt content. It gives the pie a buttery flavor and flakiness.

Add-ins and Substitutions

  • Use frozen blueberries- You can make this frozen berries, just keep them frozen until you are ready to use them. This way, they won’t bleed their color and moisture, causing a soggy pie.
  • Substitute a different filling- You can make this homemade pie crust recipe and add your favorite filling, such as apple, peach, or cherry.
  • Make it gluten-free- You can use a gluten-free flour, cup for cup, to make the crust so your Blueberry Pie is allergen-friendly.
  • Use store-bought dough- If you rather, you can make this pie even more quickly by using a store-bought dough. You can also make a solid top crust instead of a lattice to save time.

How to Make Blueberry Pie

  • Mix the filling ingredients. Start off by combining your blueberries with cinnamon, salt, brown sugar, white sugar, cornstarch, vanilla extract, and lemon juice. Stir thoroughly and set aside.
Steps to make Blueberry Pie, including mixing the blueberries with the filling ingredients in a bowl.
  • Roll out the dough. Now take out your chilled pie dough and place it onto a floured surface. Then roll it out with a rolling pin. You’ll want to roll it out to about 14 inches in diameter. Now place the dough into your pie pan.
  • Fill the pie. Fill the pie crust with the blueberry filling and begin rolling your second piece of dough out to about 13 inches. At this point, you can place a few pieces of butter on top of the blueberry pie.
Steps to make Blueberry Pie, including rolling out the pie crust and filling it with the blueberries and butter.
  • Cut out the lattice pieces. Now roll out the second piece of dough to about 13 inches in diameter and slice out a dozen 3/4-inch strips using a pastry wheel.
Steps to make Blueberry Pie, including measuring the pie dough with a ruler and then cutting out the lattice crust strips with a pastry wheel.
  • Lay out the lattice. Place 6 strips evenly spaced on top of the pie dish vertically from you. Then pull back the odd numbers (1,3,5) and lay 1 strip of dough across. Place the odd strips back. Now peel back the even numbers (2,4,6) and place another strip of dough across. Continue doing this with the odd and even numbers until all remaining strips of dough are put on.

Pro Tip: Sometimes seeing something makes it so much easier! If you want to make your pie with a lattice pattern on top, follow my lattice pie video tutorial.

Steps to make Blueberry Pie, including laying the lattice crust strips over the pie.
  • Bake. Now trim the edges of the pie with a sharp knife and brush the top with egg wash. Bake in the oven at 370 degrees Fahrenheit for 50 minutes.
Steps to make Blueberry Pie, including lacing the lattice strips over the top of the pie.

Recipe Tips

  • Toss the blueberries in cornstarch- Giving the berries a coating of starch, along with the sugar and other filling ingredients, will help thicken the juices as they bake so your pie isn’t soupy.
  • Cover with an egg wash- Adding egg wash (egg mixed with water) to the top of the pie will cause the lattice crust to bake to a delicious golden brown.
  • Keep the edges from getting too brown- I like to use a pie crust shield during baking to prevent the Blueberry Pie edges from browning too much.
  • Allow to cool slightly- With the insides extremely hot from baking, allow the pie to cool a little before cutting. This will allow it to hold its structure a bit more.

FAQs

Why is my blueberry pie wet?

Almost all fruit pies can become runny because baking fruit draws out its juices. You can prevent a pie from becoming too runny by adding flour or cornstarch in the fruit prior to baking. Keep in mind, adding too much of these thickening agents can cause the filling to obtain a starchy texture. Which does not feel all too good on the palate.

What is the best thickener for blueberry pie?

Flour or a starch, like cornstarch or tapioca starch, are the best for thickening a blueberry pie. They will mix with the pectin in the blueberries, creating a thicker filling for your pie. Just a light dusting on the berries is best.

Blueberry Pie slice with a scoop of vanilla ice cream on top on a white plate with a fork

Serving Suggestions

This sweet and lovely Blueberry Pie can be served with all manner of toppings, or with other desserts at picnics, barbecues, or summer parties. Here are some yummy ways to enjoy it.

Make This Recipe in Advance

Make ahead: You can make the pie dough ahead of time and store it in the refrigerator, wrapped in plastic wrap for a couple of days. Take it out when you are ready to roll it out and make your pie.

Storing: You can store this pie in the fridge for up to 5 days. Just make sure it is covered with foil or plastic wrap to avoid it drying out.

Freeze: To freeze this Blueberry Pie, tightly wrap the entire pie with plastic wrap, then again with foil. You can keep the pie frozen for up to 4 months.

More Sweet Blueberry Desserts!

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down.

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Full Recipe Instructions

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Blueberry Pie Recipe

Hands down the best blueberry pie recipe that’s made with a flakey homemade pie crust and fresh summer blueberries. It will become your favorite pie recipe!

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 30 minutes

Cook Time: 50 minutes

Chilling time: 1 hour

Total Time: 2 hours 20 minutes

Servings: 8

Calories: 575kcal

Instructions

  • In a food processor add 2 1/2 cups of all-purpose flour, 2 tablespoons granulated sugar, 1/2 tsp of salt, and 1 1/4 cup of cold unsalted butter. Pulse on high speed until butter becomes the size of a pea.

  • Place the dough ingredients into a large bowl and pour 1/2 cup of buttermilk in. Then mix it all together.

  • Form the don’t into a bowl and divide it into two equal pieces. Then shape each piece of dough into a disk and cover with plastic wrap. Refrigerate for about 30 minutes to 1 hour.

  • While the dough is in the refrigerator begin making the blueberry pie filling. In a large bowl add 5 cups of blueberries, 1 1/2 tsp cinnamon, 1/2 tsp salt, 1/2 cup brown sugar, 1/4 cup granulated sugar, and 4 tbsp cornstarch. Roughly the dry ingredients, then add 1 tsp vanilla and 1 tbsp lemon juice. Mix again.
  • Take out 1 of the dough pieces and place it on a floured surface. Using a rolling pin roll it out to about 13 to 14 inches in diameter.

  • Then place the dough into a 9-inch pie dish and place the blueberry filling inside. Then evenly place 1 tbsp of unsalted cubed butter on top.

  • Now roll out the second piece of dough to about 13 inches in diameter and slice out 12 (3/4 incstrips using a pastry wheel.

  • Place 6 strips evenly spaced on top of the pie dish vertically from you. Then pull back the odd numbers (1,3,5) now lay 1 strip of Dough across. Placed the odd strips back. Now peel back the even numbers (2,4,6) and Place another strip of dough across. Continue doing this with the odd and even numbers until all remaining strips of dough are put on.

  • Then trim the edges of the pie with a sharp knife.

  • Now brush the pie with egg wash and bake at 370° Fahrenheit for about 50 minutes.

Notes

  • Toss the blueberries in cornstarch- Giving the berries a coating of starch, along with the sugar and other filling ingredients, will help thicken the juices as they bake so your pie isn’t soupy.
  • Cover with an egg wash- Adding egg wash (egg mixed with water) to the top of the pie will cause the lattice crust to bake to a delicious golden brown.
  • Keep the edges from getting too brown- I like to use a pie crust shield during baking to prevent the Blueberry Pie edges from browning too much.
  • Allow to cool slightly- With the insides extremely hot from baking, allow the pie to cool a little before cutting. This will allow it to hold its structure a bit more.

Nutrition

Calories: 575kcal | Carbohydrates: 68g | Protein: 6g | Fat: 32g | Saturated Fat: 20g | Cholesterol: 102mg | Sodium: 324mg | Potassium: 153mg | Fiber: 3g | Sugar: 31g | Vitamin A: 1025IU | Vitamin C: 8mg | Calcium: 55mg | Iron: 2mg

Dina





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