Blueberry Pie

Blueberry Pie is a timeless dessert that brings the natural sweetness of juicy, fresh blueberries to a buttery, flaky pie crust. With just the right amount of sugar, a touch of lemon for brightness, and a dash of cinnamon for warmth, this pie is an irresistible treat. Whether you’re serving it at a family gathering or enjoying it on a quiet afternoon, this classic pie is sure to delight your taste buds.

Why You’ll Love This Recipe

This Blueberry Pie is the epitome of summer in a dessert. The sweet, slightly tart blueberries combine perfectly with the crisp, flaky pie crust, making each bite a delicious balance of flavors and textures. The simple ingredients come together effortlessly, and with its vibrant color and aromatic filling, it’s as beautiful as it is tasty. Whether served with a scoop of vanilla ice cream or enjoyed on its own, this pie is perfect for any occasion, from casual picnics to special celebrations.

Ingredients

For the Pie Crust:

• 2 ½ cups all-purpose flour

• 1 tsp salt

• 1 cup unsalted butter, cold and cubed

• 6-8 tbsp ice water

For the Blueberry Filling:

• 4 cups fresh blueberries (you can use frozen, but fresh is preferred)

• ¾ cup granulated sugar (adjust to taste depending on the sweetness of your berries)

• 1 tbsp lemon juice

• 1 tsp lemon zest

• 2 tbsp cornstarch

• ¼ tsp ground cinnamon

• 1 tbsp unsalted butter, cubed

• 1 egg (for egg wash, optional)

• 1 tbsp milk (for egg wash, optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Pie Crust:

1. In a large bowl, combine the flour and salt. Add the cold, cubed butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

2. Gradually add 6 tablespoons of ice water, stirring with a fork until the dough begins to come together. Add more water, one tablespoon at a time, if necessary.

3. Turn the dough out onto a lightly floured surface and knead it just a few times to bring it together. Divide the dough into two halves, shape each into a disk, and wrap them in plastic wrap. Chill in the refrigerator for at least 30 minutes.

4. Preheat the oven to 400°F (200°C). On a floured surface, roll out one disk of dough into a circle large enough to fit a 9-inch pie pan. Gently transfer the dough to the pan and trim the edges, leaving a slight overhang.

For the Blueberry Filling:

1. In a large mixing bowl, combine the blueberries, sugar, lemon juice, lemon zest, cornstarch, and cinnamon. Stir gently until the blueberries are coated evenly.

2. Pour the blueberry filling into the prepared pie crust, spreading it evenly. Dot the filling with cubed butter for extra richness.

3. Roll out the second disk of dough and place it over the filling. Trim the edges and pinch the crusts together to seal. Cut a few slits in the top to allow steam to escape during baking.

4. (Optional) For a golden, glossy crust, whisk together the egg and milk to make an egg wash. Brush the top of the pie with the egg wash.

Baking the Pie:

1. Bake the pie at 400°F (200°C) for 15 minutes to help set the crust. Then, reduce the oven temperature to 350°F (175°C) and bake for an additional 40-45 minutes, or until the crust is golden brown and the filling is bubbling.

2. Let the pie cool on a wire rack for at least 2 hours before serving. This will allow the filling to set and prevent it from spilling out when you slice the pie.

Servings and Timing

• Servings: 8

• Prep time: 25 minutes (plus chilling time for the dough)

• Cook time: 55-60 minutes

• Total time: 2 hours 30 minutes (including cooling time)

Variations

• Add a Streusel Topping: For a crunchy topping, combine ¼ cup flour, ¼ cup oats, ¼ cup brown sugar, and 3 tbsp cold butter. Sprinkle over the top of the pie before baking.

• Double Crust or Lattice: If you prefer a lattice crust or a full double crust, you can easily modify the top crust to suit your preferences.

• Spices: Add a pinch of nutmeg or allspice to the blueberry filling for extra depth of flavor.

• Vegan Option: For a dairy-free version, substitute the butter with vegan butter and use a non-dairy milk for the egg wash.

Storage/Reheating

• Storage: Store the pie in an airtight container or loosely covered with plastic wrap at room temperature for up to 2 days. If you have leftovers, refrigerate them for up to 3 days.

• Freezing: You can freeze the unbaked pie. Wrap it tightly in plastic wrap and foil and freeze for up to 3 months. To bake, no need to thaw—simply increase the baking time by about 10-15 minutes.

• Reheating: To reheat a slice of pie, warm it in the oven at 350°F (175°C) for 10-15 minutes, or microwave it for about 30-45 seconds.

FAQs

1. Can I use frozen blueberries for this pie?

Yes, you can use frozen blueberries, but be sure to thaw and drain them thoroughly to avoid excess moisture in the filling.

2. How can I make the crust flakier?

For a flakier crust, make sure the butter is very cold when mixed into the flour. Also, avoid overworking the dough and chill it before rolling out.

3. Can I make this pie ahead of time?

Yes, you can make the pie ahead of time. If baking in advance, let it cool completely before storing it. You can also freeze the pie unbaked for later use.

4. How do I know when the pie is done?

The pie is done when the crust is golden brown and the filling is bubbling through the slits in the top. The filling should be thick and not watery.

5. Can I make this pie without a top crust?

Yes, you can make this pie with just a bottom crust and top it with a crumb topping or streusel for a different texture.

6. How do I prevent the pie crust from getting soggy?

To avoid a soggy bottom crust, pre-bake (blind bake) the bottom crust for 10-15 minutes before adding the filling. You can also brush the inside of the crust with a thin layer of egg wash before adding the filling.

7. Can I substitute the lemon juice and zest in the filling?

The lemon juice and zest add brightness to the pie, but you can substitute them with a small amount of orange juice or zest for a different citrus flavor.

8. Is this pie gluten-free?

This recipe is not gluten-free, but you can substitute the all-purpose flour with a gluten-free flour blend if needed for a gluten-free crust.

9. How do I get a nice golden crust?

An egg wash (egg mixed with milk) brushed on the top crust before baking will help give the pie a beautiful golden finish.

10. Can I serve this pie warm?

You can serve the pie warm, but it’s best to let it cool for a couple of hours to allow the filling to set. Warm slices will be more likely to spill when cut.

Conclusion

Blueberry Pie is a classic dessert that will never go out of style. With its juicy, sweet filling and buttery, flaky crust, it’s a dish that will make any occasion special. Whether you’re celebrating a holiday or just enjoying a slice with family, this pie is sure to delight everyone at the table. With just a few simple ingredients and some patience, you’ll have a dessert that’s as beautiful as it is delicious.

Blueberry Pie

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• Author: Lisa
• Prep Time: 25 minutes
• Cook Time: 55-60
• Total Time: 2 hours 30 minutes
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Blueberry Pie is the ultimate summer dessert, featuring a buttery, flaky crust filled with juicy, sweet blueberries, a touch of lemon, and a dash of cinnamon. This classic pie is perfect for any occasion, from family gatherings to casual picnics, offering a delicious balance of sweet and tart flavors. Easy to make and irresistible to eat, it’s the perfect way to showcase fresh blueberries.

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Ingredients

• 2 ½ cups all-purpose flour

• 1 tsp salt

• 1 cup unsalted butter, cold and cubed

• 6-8 tbsp ice water

For the Blueberry Filling:

• 4 cups fresh blueberries (frozen can be used, but fresh is preferred)

• ¾ cup granulated sugar (adjust to taste)

• 1 tbsp lemon juice

• 1 tsp lemon zest

• 2 tbsp cornstarch

• ¼ tsp ground cinnamon

• 1 tbsp unsalted butter, cubed

• 1 egg (for egg wash, optional)

• 1 tbsp milk (for egg wash, optional)

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Instructions

• Make the Pie Crust:

  • In a large bowl, combine flour and salt. Add cubed butter and cut it into the flour until it resembles coarse crumbs.

  • Gradually add ice water, stirring until the dough comes together. Add more water if needed.

  • Turn the dough onto a floured surface, knead briefly, divide into two disks, and chill for 30 minutes.

• Prepare the Pie Crust:

  • Preheat oven to 400°F (200°C). Roll out one disk into a circle and place in a 9-inch pie pan. Trim excess dough and set aside.

• Make the Blueberry Filling:

  • In a bowl, mix blueberries, sugar, lemon juice, zest, cornstarch, and cinnamon. Stir until berries are evenly coated.

• Assemble the Pie:

  • Pour the blueberry filling into the prepared crust. Dot with cubed butter.

  • Roll out the second disk and place it over the filling. Trim and seal the edges, creating slits for steam to escape.

  • Brush the top with egg wash for a golden finish.

• Bake:

  • Bake at 400°F for 15 minutes. Reduce heat to 350°F and bake for 40-45 minutes, until the crust is golden and the filling is bubbling.

• Cool:

• Let the pie cool for at least 2 hours to set the filling before slicing.

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Notes

If desired, add a streusel topping for extra crunch.The pie can be made ahead of time and stored at room temperature for 2 days or refrigerated for up to 3 days.Freezing is also an option for unbaked pies, which can be stored for up to 3 months.