Homemade Fresh Blueberry Pie Recipe

Why is pie so good?!  Seriously!  it’s good for dessert, good for a snack, and dang good in the morning as breakfast with coffee.  All pies are really easy to make from a skill level, they just require a little bit of time and love.  Blueberry pie is probably on the easier side give you just toss the blueberries around with a few ingredients and dump’em in your pie shell and you’re good!  There is something to be said though about making a homemade pie crust and serving it with fresh blueberries (and in season).  Oh yeah, quick tip for making a homemade pie crusts – use rendered back on fat, you’ll thank me later 🙂  Try out this delicious homemade fresh blueberry pie recipe that you will be proud to serve your guests! 

Homemade Fresh Blueberry Pie Recipe
Nothing better then a homemade fresh blueberry pie recipe that your guests will enjoy. Learn how to make a homemade crust and a delicious sugar topping.
For the Pie Crust:
  • 2 cups of all purpose flour + extra for dusting
  • 1 tablespoon of sugar
  • ½ teaspoon of salt
  • 8 ounces of cold unsalted butter
  • 4 ounces of rendered bacon fat (if not bacon fat supplement with 4 ounces of butter)
  • 6 to 8 tablespoons of very cold water
For the Filling:
  • 3 cups of fresh blueberries
  • ½ cup of sugar
  • ¼ cup of all purpose flour
  • zest of 2 small lemons
  • juice of 2 small lemons
  • 1 teaspoons of ground cinnamon
  • ¼ teaspoon of ground nutmeg
  • sugar in the raw for garnish
For the Egg Wash:
  • 1 egg yolk
  • 3 tablespoons of water
  1. Dough: In a food processor, process flour, sugar and salt until combined. next add in the butter and bacon fat and process until the fat is the size of a small pea. At this point add in 1 tablespoon of cold water at a time until the dough moistens up. Next, sprinkle on some flour to a cutting board and place the pie dough on the floured surface. Form, do not over work, two dough balls from the pie dough. Once formed chill immediately in the refrigerator over night or in the freezer for 30 minutes. Once it is chilled sprinkle more flour onto a surface and roll out the dough balls until they are large enough to fill up a 9" pie tin. Lay down one of the rolled out dough balls into the pie tin and set the other aside.
  2. Filling: In a large bowl mix together blueberries, sugar, flour, lemon zest, lemon juice, cinnamon, nutmeg until thoroughly combined. Once mixed place in the pie tin with the dough in it. Cover the pie with the other rolled out dough ball and trip around off any access dough.
  3. Egg Wash: In a small bowl whisk together egg yolk and water. Using a pastry brush, completely brush the top of the pie dough that is covering the blueberry filling. Cut four slits into the pie dough and lastly sprinkle on some sugar in the raw all over the top of the pie dough. Place the pie in the freezer and let it rest for 20 minutes.
  4. To Bake: Bake at 425° for 20 minutes to brown the crust and then turn the heat down to 375° and cook for a further 25 minutes. Once cooked, remove from the heat and let cool completely on a rack.