Blueberry Pie Recipe
This Blueberry Pie recipe is one of my favorite summer desserts, especially when I’ve got fresh blueberries on hand. I use a homemade crust, lemon juice, and just enough sugar to let the berries shine. It takes about an hour to make and always pairs perfectly with whipped cream or ice cream.
Ingredients
- pie crust recipe x 2
- 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
- In a food processor, process flour, butter, sugar, and salt until the fat is the size of a small pea.
- Drizzle in some cold water until the dough moistens up.
- Next, sprinkle some flour on a cutting board or clean surface and place the pie dough on the floured surface.
- Form the dough, do not overwork it, then separate them into two dough balls.
- 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 one of the rolled-out dough balls into the pie tin and set the other aside.
- 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.
- Slice some slits in the top of the pie and bake at 375° for 35-40 minutes or until the pie is browned on top and firm and reaches an internal temperature of 210°.
- Once cooked, remove from the heat, and let cool completely on a rack.
- Serve with ice cream, whipped cream, and mint.
Notes
After making this blueberry pie recipe many times, I can tell you that venting the top crust is a must! I always cut a few small slits before it goes into the oven, this lets the steam escape so the pie bakes up golden, even, and picture-perfect. If you skip that step, the steam can get trapped, causing the filling to bubble over or the crust to crack and puff in weird spots.
Use cornstarch with frozen berries: If I’m using frozen blueberries, I always mix in a couple tablespoons of cornstarch. It helps the filling stay nice and thick when baked.
Add lemon zest: When I want a brighter lemon flavor, I just add a bit of zest from one lemon into the blueberry mixture. It really makes the pie pop with freshness.
Egg wash alternative: Instead of brushing the crust with butter, I sometimes go with an egg wash. Just one egg mixed with a splash of milk gives the crust a beautiful golden shine.
Lattice top option: I’ll skip the full top crust and do a lattice pattern. It looks pretty and still lets the steam out while baking.
Chill the dough: After mixing the pie dough, I let it rest in the fridge for at least 30 minutes. It makes rolling easier and prevents shrinking in the oven.
Make-Ahead: You can make this blueberry pie up to 2 days ahead of time.
How to Store: Store this covered in the refrigerator for up to 5 days. This will freeze covered for up to 3 months. Thaw it in the refrigerator for 1 day before slicing and serving.
Nutrition
Calories: 342kcalCarbohydrates: 74gProtein: 5gFat: 4gSaturated Fat: 2gCholesterol: 7mgSodium: 154mgPotassium: 121mgFiber: 4gSugar: 35gVitamin A: 138IUVitamin C: 10mgCalcium: 14mgIron: 2mg