Blueberry Pie is the classic dessert favorite. The filling is sweet, juicy, and full of plump blueberries. Make it when fresh blueberries are in season for the perfect summertime pie.
I think the best way to celebrate the blueberry season is with pie. The juicy, sweet, beautiful berries are the star of the show. Encapsulated in flaky, buttery pastry and topped with vanilla ice cream – it’s pretty hard to beat a slice of blueberry pie.
Blueberry pie has got to be one of the most iconic American recipes. It’s easy to prepare with fresh or frozen berries and a homemade or store-bought crust! This delicious Blueberry Pie is one dessert you have to try.
Making a pie from scratch is so much easier than it seems!
Make the dough a day or two in advance and stash in the fridge. Not only does this help to relax the gluten in the dough so it rolls out like Play-Doh, but it spreads out the work.
Should I use FRESH or FROZEN Blueberries for Pie Filling?
The good news is that you can use one or the other! If using fresh, make sure to wash and dry thoroughly before using fresh blueberries.
If using frozen, don´t defrost or thaw the berries before baking or you’ll end up with a runny pie filling.
Ingredients to make Blueberry Pie
Homemade Pie Dough
- All-purpose flour, divided
- Salt
- Cold unsalted butter
- Ice water
Blueberry Filling
- Blueberries
- Lemon zest optional
- Lemon Juice 45mL
- Corn starch 30g
- Sugar 100g
- Butter
Egg Wash
- Egg
- Milk
How to make Blueberry Pie
Homemade Pie Crust
- Add 1 1/2 cups (195g) flour and salt to a large food processor and pulse together 2 to 3 times.
Scatter the cubed butter over the flour and process until a crumbly dough forms, about 15 seconds. The flour should all be coated – none of the flour should be dry. - Add the remaining cup of flour and pulse a few times until everything is evenly distributed. The doughy pieces should break up and it should look sandy. There shouldn’t be a bunch of big pieces remaining. A few are fine, but it should be mostly evenly distributed.
- Move the mixture to a medium mixing bowl and add 4 tablespoons of the ice water. Start with 4 tablespoons and add from there. Using a rubber spatula, gently fold everything together. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together nicely, it’s ready. If the dough falls apart, add 1-2 more tablespoons of water and continue to press until dough comes together.
- Pour the dough out onto a piece of parchment paper and work just enough for it to come together and form a ball. Cut the ball in half and shape each into a disc.
- Wrap each disc in plastic wrap and refrigerate for at least an hour or up to 2 days.
- When ready to make the crust, place the pie crust onto a piece of parchment paper. You can add a touch of flour if you like, but you don’t have to. Cover the crust with another piece of parchment paper and roll it out with a rolling pin.
- Peel one piece of the parchment paper off and use the other piece of parchment to lift the pie crust and drape it over the pie plate. Carefully peel off the second piece of parchment paper, then shape your pie crust and bake as instructed for your pie.
Blueberry Filling
- In a large bowl mix together the blueberries, lemon juice, zest, sugar, salt, and corn starch.
- Add filling into the pie shell and smooth the top. Return to refrigerator to chill while you roll out the second disk of dough.
- Roll the second disk out to 1/4 an inch thick. Cut into strips for the lattice; the thickness is totally up to you. I will say thicker strips are easier to work with though.
- Arrange rows of strips across the top of your pie.
- Fold over every other strip halfway up and place another strip of pastry across. Unfold the strips then fold over the other strips. Repeat this process until the lattice is complete.
- Trim the excess and pinch together the edge.
- Brush with the egg wash and sprinkle with sanding or granulated sugar.
- Tent the edge with tin foil and bake at 425F for 20 minutes then reduce temperature to 350 and bake an additional 50 minutes or until golden and bubbling. Allow to cool and enjoy.
Tips to make the best Blueberry Pie
When you have these handy tips up your sleeve, perfect blueberry pie is right around the corner. Let’s make it happen!
- Fresh Lemon Juice & Zest are Key: Fresh lemon juice and zest don’t just complement the blueberry flavor – they also contain pectin, a natural starch that aids in the thickening of the filling. Don’t leave these out or try to replace them with lemon extract.
- Don’t Skip the Eggwash! If you want your top pie crust to get beautifully browned in the oven, remember to brush on the egg wash. This also helps the turbinado sugar stay in place.
- How Do I Know When my Pie is Done? Leave your pie in the oven until the filling gets nice and bubbly. This ensures that the cornstarch is activated and it’ll fully thicken as it cools.
- Let the Pie Cool Completely: The cooler your pie is, the thicker the filling will be. If you’re not planning to enjoy it once it reaches room temperature, transfer it to the fridge.
| Prep Time | 30 minutes |
| Cook Time | 50 minutes |
| Servings |
servings
|
Ingredients
Homemade Pie Crust
- 2 1/2 cups all-purpose flour
- 1 tsp Salt
- 1 cup cold unsalted butter cut into 1/2-inch cubes
- 1/4 - 1/2 cup ice water
Blueberry Filling
- 5 cups fresh blueberries
- 1 tbsp lemon zest
- 3 tbsp lemon juice
- 1/4 cup corn starch
- 1/2 cup sugar
- 2 tbsp butter
Egg wash
- 1 egg
- 1 tbsp milk
Ingredients
Homemade Pie Crust
Blueberry Filling
Egg wash
|
|
Instructions
Homemade Pie Crust
- Add 1 1/2 cups (195g) flour and salt to a large food processor and pulse together 2 to 3 times. Scatter the cubed butter over the flour and process until a crumbly dough forms, about 15 seconds. The flour should all be coated – none of the flour should be dry.
- Add the remaining cup of flour and pulse a few times until everything is evenly distributed. The doughy pieces should break up and it should look sandy. There shouldn’t be a bunch of big pieces remaining. A few are fine, but it should be mostly evenly distributed.
- Move the mixture to a medium mixing bowl and add 4 tablespoons of the ice water. Start with 4 tablespoons and add from there. Using a rubber spatula, gently fold everything together. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together nicely, it’s ready. If the dough falls apart, add 1-2 more tablespoons of water and continue to press until dough comes together.
- Pour the dough out onto a piece of parchment paper and work just enough for it to come together and form a ball. Cut the ball in half and shape each into a disc. Wrap each disc in plastic wrap and refrigerate for at least an hour or up to 2 days.
- When ready to make the crust, place the pie crust onto a piece of parchment paper. You can add a touch of flour if you like, but you don’t have to. Cover the crust with another piece of parchment paper and roll it out with a rolling pin.
- Peel one piece of the parchment paper off and use the other piece of parchment to lift the pie crust and drape it over the pie plate. Carefully peel off the second piece of parchment paper, then shape your pie crust and bake as instructed for your pie.
Blueberry Filling
- In a large bowl mix together the blueberries, lemon juice, zest, sugar, salt, and corn starch.
- Add filling into the pie shell and smooth the top. Return to refrigerator to chill while you roll out the second disk of dough.
- Roll the second disk out to 1/4 an inch thick. Cut into strips for the lattice; the thickness is totally up to you. I will say thicker strips are easier to work with though.
- Arrange rows of strips across the top of your pie. Fold over every other strip halfway up and place another strip of pastry across. Unfold the strips then fold over the other strips. Repeat this process until the lattice is complete.
- Trim the excess and pinch together the edge.
- Brush with the egg wash and sprinkle with sanding or granulated sugar. Tent the edge with tin foil and bake at 425F for 20 minutes then reduce temperature to 350 and bake an additional 50 minutes or until golden and bubbling. Allow to cool and enjoy.
