Blueberry Pie
This blueberry pie is simple yet bursting with blueberry flavor! It’s thick, not runny. A classic summer dessert that’s sweet and juicy with a flaky, buttery crust!
Blueberry Pie
We love when it’s blueberry season comes around.
Homemade pies from scratch have always intimidated me, but I’ve been testing and practicing and am no longer afraid to just go for it!
This pie is made with an easy homemade crust, but you can also use a store-bought refrigerated pie crust. I completely understand the ease of a pre-made crust. I have found that homemade is always better, but it’s your choice.
Ingredients Needed for the Pie Crust
- All-purpose flour
- Granulated sugar
- Salt
- Unsalted butter, cold
- Ice water
To Make the Pie Dough
In the bowl of a food processor combine flour, sugar, and salt. Pulse a few times to mix. Add the cold butter pieces and pulse until the mixture looks like a coarse meal. With the processor on, gradually ice-cold water one tablespoon at a time and process until the dough begins to come together.
Turn the dough out onto a lightly floured surface and knead a few times until it comes together. Divide the dough in half. Shape each piece into a ball then flatten each ball into a disk. Wrap each disk tightly in plastic wrap and refrigerate at least one hour or up to 2 days.
Ingredients for the Homemade Blueberry Pie Filling
- Fresh blueberries (or frozen) – We highly recommend fresh berries but you can use frozen. Do not thaw them and plan to bake an extra 10 minutes or more.
- Granulated sugar – Taste your berries you might want to add a little more sugar or cut back some.
- Salt – A necessity for all baked goods!
- Cornstarch – For that perfectly thick filling that’s shiny, glossy, and not runny at all!
- Fresh ground nutmeg – A little nutmeg makes this blueberry pie amazing.
- Lemon zest – Adds that extra touch of citrus brightness.
- Lemon juice – Adds that extra touch of citrus brightness.
- Beaten egg and water (for the egg wash)
How to Prevent a Runny Blueberry Filling
The pie must be baked until the juice at the very center of the pie is bubbling. You are not looking for just a shiny, melted center. The juice must come to a boil to activate the starch.
How to Make Blueberry Pie
Preheat the oven to 425 degrees F. Prepare a baking sheet with aluminum foil to catch any spillage.
Using a 9-inch pie pan. Let the dough stand at room temperature for at least 15 minutes if it was refrigerated overnight. Using a rolling pin roll out 1 dough disk to a 12-inch circle, 1/8 inch thick. Transfer to the pie pan and gently ease it down into the pan. Brush some of the egg wash over the bottom crust and refrigerate while you roll out the top dough.
In a large bowl combine the fresh or frozen blueberries, sugar, salt, cornstarch, nutmeg, lemon zest, and lemon juice. Gently toss to coat the blueberries evenly.
Roll out the second dough disk to a 12-inch circle. Using a pizza cutter or sharp knife cut out 1/2″ strips of the dough. Pour the blueberry mixture into the prepared pie crust.
Arrange half of the strips vertically over the filling. Fold down every other strip and place one strip horizontally across the top. Unfold the folded strips, and fold up the remaining strips. Lay another strip horizontally. Continue weaving the remaining strips to form a lattice top. Trim excess dough from the pie plate and crimp the edges of the pie. Brush the top crust with egg wash and sprinkle with turbinado sugar over the top if desired.
Bake for 20 minutes, then decrease the oven temp to 375 degrees F and continue to bake for 60 minutes to one hour and 15 minutes until the crust is golden brown and the very center of the filling is bubbling. You may need to use a crust guard before the filling is bubbling.
Watch closely not all ovens are the same. The secret to a thick filling (not runny or soupy) is allowing the cornstarch to cook completely with the juices all the way to the center of the pie for it to set up. A lattice crust allows some of the liquid to vent out and lets you see when it’s fully cooked in the center (bubbles). This pie bakes for about one hour and 25 minutes in my oven.
Always allow fruit pies to cool completely before slicing. I always make my fruit pies one day ahead of serving for this very reason.
Can You Freeze Blueberry Pie?
Yes. After the pie has completely cooled and set wrap in freezer-safe plastic wrap and aluminum foil. Then wrap in freezer paper or place in a 2-gallon freezer bag.
Thaw the pie in the fridge overnight. If you want warm slices reheat in a 375 degree F oven for about 10 minutes.
More Blueberry Recipes
Blueberry Pie Recipe
Ingredients
Pie Crust
- 2 1/2 cups All-purpose flour
- 1 tablespoons Granulated sugar
- 1/2 teaspoon Salt
- 1 cup Unsalted butter, cold 16 tablespoons
- 5-6 tablespoons Ice water
Blueberry Filling
- 6 cups Fresh blueberries (or frozen)
- 3/4 cup Granulated sugar
- 1/4 teaspoon Salt
- 1/4 teaspoon Fresh ground nutmeg
- 5 tablespoons Cornstarch
- 1 teaspoon Lemon zest
- 1 tablespoon Lemon juice
- 1 large egg
- 1 tablespoon Water
Instructions
To Make The Pie Crust
- In the bowl of a food processor combine flour, sugar, and salt. Pulse a few times to mix. Add the cold butter pieces and pulse until the mixture looks like coarse meal. With the processor on, gradually ice cold water one tablespoon at a time and process until the dough begins to come together.
- Turn the dough out onto a lightly floured surface and knead a few times until it comes together. Divide the dough in half. Shape each piece into a ball then flatten each ball into a disk. Wrap each disk tightly in plastic wrap and refrigerate at least one hour or up to 2 days.
To Make the Blueberry Pie
- Preheat the oven to 425 degrees F. Prepare a baking sheet with aluminum foil to catch any spillage.
- Using a 9-inch pie pan. Let the dough stand at room temperature for at least 15 minutes if it was refrigerated overnight. Roll out 1 dough disk to a 12-inch circle, 1/8 inch thick. Transfer to the pie pan and gently ease it down into the pan. Brush some of the egg wash over the bottom pie crust and refrigerate while you roll out the top dough.
- In a large mixing bowl combine the fresh blueberries, sugar, salt, cornstarch, nutmeg, lemon zest, and lemon juice. Gently toss to coat the blueberries evenly. Set aside while you roll out the second dough disk.
- Roll out the second dough disk to a 12-inch circle. Using a pizza cutter or sharp knife cut out 1/2″ strips of the dough. Pour the blueberry mixture into the prepared pie crust.
- Arrange half of the strips vertically over the filling. Fold down every other strip and place one strip horizontally across the top. Unfold the folded strips, and fold up the remaining strips. Lay another strip horizontally. Continue weaving the remaining strips to form a lattice top. Trim excess dough from the pie plate and crimp the edges of the pie. Brush the top crust with egg wash and sprinkle with turbinado sugar over the top if desired.
- Bake for 20 minutes, then decrease the oven temp to 375 degrees F and continue to bake for another hour to one hour and 15 minutes until the crust is golden brown and the very center of the filling is bubbling not just the outer edges. You may need to use a crust guard before the filling is bubbling.
- Remove from the oven to a wire rack to cool completely, at least 3 to 4 hours.
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