• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Chef Billy Parisi logo

  • Recipes
    • Courses
      • Beverages
      • Appetizers
      • Breakfast
      • Salads
        • Salad Dressings
      • Soups
      • Main Dish
      • Pasta
      • Sauces
      • Side Dishes
      • Bread Recipes
      • Dessert
    • Ingredient
      • Beef
      • Lamb
      • Chicken & Poultry
      • Pork
      • Seafood
      • Vegetarian
    • Occasion
      • Grilling and BBQ
      • Holiday
      • Entertaining
  • Video
  • Cooking Tips
  • About
  • The Studio
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

Recipes » Courses » Dessert » How to make a Blueberry Pie Recipe

How to make a Blueberry Pie Recipe

Posted on April 5, 2018 By Chef Billy Parisi

  • Share
  • Tweet
Jump to Recipe Jump to Video Print Recipe

Ever wondered how to make a blueberry pie recipe? It’s actually one of the easier pies to make and comes together in under 90 minutes. I’ll show you how to make a delicious homemade flaky crust that compliments the tartness of the blueberries. Serve this up with ice cream and you are good to go!

How to make a Blueberry Pie Recipe

I love pies.  No, seriously, I LOVE PIES!  There are a few restaurants here in Chicago that serve nothing but pie and coffee, and it’s probably the best thing ever invented.  The coolest thing about pies is how they change throughout the year based on available seasonal produce.  From pumpkin and apple pie in the fall/winter to berry pies in the spring/summer, all of them are worthy and oh so delicious!  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.  If you’ve ever wondered how to make a blueberry pie recipe, don’t fret because Blueberry pie is probably on the easier side given 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).

All pies need to start with good ingredients, and for me the absolutely best part of any pie is the crust.  I mean no one walks around talking about or eating just the filling.  No, they talk about the crust and just how flaky it is and perfectly complements the filling.

When making pie crusts it’s seriously as simple as adding your ingredients to a food processor while slowly drizzling in cold water until it becomes mealy, and the dough sticks together when you squeeze or pinch it together.  All in all, it probably takes less than 5 minutes to make the dough and roll it out.  SCORE!  The most important part of making your dough recipe is to ensure that the butter and water are ice cold, that way it will help your crust keep its shape and remain tender and flaky.  Oh yeah, quick tip for making a homemade pie crusts – use rendered back on fat, you’ll thank me later.  I know, I know that may sound crazy, but I promise every southerner will give you a round of applause if you do this.

One you have your dough, cut it in half and roll each out until it’s about 1/8” thick and then stack them in between parchment paper and chill before it’s ready to use.  It’s always good to chill the dough and let it rest before doing that final prep up and bake.  If you keep working the dough without it resting, it won’t turn out as well.  While the dough is resting this is great time to make the filling which literally consists of rinsed fresh blueberries, along with lemon juice, cinnamon, sugar and flour.  The flour is in there to act as a thickening agent with the liquid from the lemon juice as well as the blueberries.  As the pie heats up in the oven the flour and liquid will cook to help ensure the filling is thick and not runny.  Once you’ve tossed all of those things together just simply add it to your pie pan that is molded with 1 pie dough and then cover with the other rolled out pie dough.  Now at this point you can make those crinkled edges like I did or simply use a fork to press them together.  This part is totally up to you and whatever you like.  The hard part now is waiting for it to bake and cool before eating it.  It’s brutal so go get out of the house so you aren’t stuck around smelling it the whole time.  Finish this beauty off with some ice cream, whipped cream and mint and you’ve got yourself one heck of a blueberry pie!

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 just like I did in my shoofly pie, you’ll thank me later 🙂  Try out this delicious homemade fresh blueberry pie recipe that you will be proud to serve your guests! 

Video

Print Recipe

Homemade Fresh Blueberry Pie Recipe

See how easy it is to make a fresh blueberry pie with a homemade crust and is served up with vanilla ice cream for the ultimate dessert!
Prep Time50 mins
Cook Time40 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Servings: 9
Calories: 342kcal
Author: Chef Billy Parisi

Ingredients

For the Crust:

  • 3 cups of Bob’s Red Mill All-Purpose Flour
  • 2 ½ sticks of ice cold unsalted butter
  • 1 tablespoon of sugar
  • ½ teaspoon of sea salt
  • 4 to 6 ounces of ice cold water

For the Filling:

  • 6 cups of rinsed fresh blueberries
  • juice of 2 lemons
  • 1 teaspoon of cinnamon
  • 1 cup of sugar
  • ¼ cup of Bob’s Red Mill All-Purpose Flour
  • 2 tablespoons of unsalted butter melted
  • 1 tablespoon of turbinado sugar

Instructions

  • Dough: In a food processor, process flour, butter, sugar and salt until the fat is the size of a small pea. At this point slowly drizzle in the cold water until the dough moistens up. Next, sprinkle on some flour to a cutting board or clean surface and place the pie dough on the floured surface. Form, do not over work, two dough balls from the pie dough. Once formed, roll out the dough balls until they are large enough to fill up a 9" pie tin. Stack the dough in between parchment paper on a sheet tray and chill.
  • Lay down one of the rolled out dough balls into the pie tin and set the other aside.
  • Filling: In a large bowl mix together blueberries, lemon juice, cinnamon, sugar, and flour 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. Crinkle the edges or press with a fork.
  • Brush the top of the pie with melted butter and evenly sprinkle on the turbinado sugar.
  • To Bake: Bake at 375° for 35-40 minutes or until the pie is browned on top and firm. Once cooked, remove from the heat and let cool completely on a rack.
  • Serve with ice cream, whipped cream and mint.

Nutrition

Calories: 342kcal | Carbohydrates: 74g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 154mg | Potassium: 121mg | Fiber: 4g | Sugar: 35g | Vitamin A: 138IU | Vitamin C: 10mg | Calcium: 14mg | Iron: 2mg

This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine.

 

How to make a Blueberry Pie Recipe was last modified: April 9th, 2020 by Chef Billy Parisi

FREE EMAIL SERIES

5 Secrets to Make Homemade Taste Better

Chef Billy's go-to tips that transform “blah” into “brilliant”!

Previous Post: « Fresh Homemade Pasta Recipe with Asparagus and Prosciutto Ham
Next Post: Tuna Poke Tostada Recipe with Chili Garlic Mayonnaise »

Reader Interactions

Comments

  1. Patricia says

    June 15, 2019 at 2:20 pm

    Can I make that pie crust with your gluten free flour.

    Reply
    • Chef Billy Parisi says

      June 15, 2019 at 7:11 pm

      For sure the bottom part, not sure of the top will roll out wel for you.

      Reply
  2. France Cloutier says

    October 18, 2013 at 4:58 pm

    I would like to receive a receipe, for bunds, that don’t take too long
    Thank you
    Merci
    ( Danoises) Pate a danoise.

    Reply
  3. Walreretta says

    October 31, 2012 at 7:25 am

    Best PIE DOUGH EVER!!! Wel I haven’t tried it yet, but i know that it will be easy and fun to make coz I hate recipes of pie dough that calls for Add enoguh water to make a ball of dough I hate that because the pieces of dough keeps falling .I like your recipe coz it’s soft and I can knead it Thank you for sharing all of you wonderful recipes!!! I LOVE IT LOVE IT LOVE IT!!! ^_^

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

ABOUT ME

I’m Billy Parisi and thanks for checking out my site! I’m a culinary school grad that spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now I write recipes, take pictures of’em, shoot some video, occasionally hosting on TV, checking out the latest fashion, hangin with my wife and daughter and watching a whole bunch of college sports. Hope you enjoy my twists on classics as well as new innovations! Read More…

free email series

5 Secrets to Make Homemade Taste Better

Chef Billy's go-to tips that transform “blah” into “brilliant”!

FEATURED IN

POPULAR POSTS

  • vinegar based coleslaw recipe with apple cider vinegar Vinegar Based Coleslaw Recipe
  • Smoked Pulled Pork Shoulder Recipe
  • Fish Chowder Recipe
  • cast iron skillet with chicken fried steak and gravy Chicken Fried Steak Recipe
  • Beef Braciole Recipe (Involtini)
  • how to boil green beans Boiled Green Beans Recipe with Butter Glaze

Footer

As Seen On:

Copyright © 2021 Chef Billy Parisi | Privacy Policy