This Blueberry Pie is a classic and juicy recipe, which is made with fresh blueberries and an all-butter pie crust. It’s the ultimate summer dessert, ready in about 2 hours, plus cooling time.
Blueberry Pie Ingredients
For the Crust:
- 1 recipe for a double-crust Pâte Brisée (All-Butter Pie Crust)
- All-purpose flour, for dusting
For the Filling:
- 8 cups (about 4 pints) fresh blueberries, picked over
- ½ cup sugar
- ¼ cup cornstarch
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
- 1 large egg yolk
- 1 tablespoon heavy cream
How To Make Blueberry Pie
- Prep and chill the crust: On a lightly floured surface, roll out one disk of dough to a 12-inch round. Fit the dough into a 9-inch glass pie plate. Roll out the remaining dough in the same manner and place it on a baking sheet. Chill both the pie shell and the top crust for at least 30 minutes.
- Make the filling: In a large bowl, place the blueberries. With your hands, gently crush about 1/2 cup of the berries. Add the sugar, cornstarch, and lemon juice, and stir to combine until the berries are well coated.
- Assemble the pie: Spoon the blueberry mixture into the chilled pie shell, mounding the berries slightly in the center. Dot the top of the filling with the small pieces of butter.
- Add the top crust: Place the second round of dough over the blueberry filling. Trim the edges so there is a one-half inch overhang. Tuck the edge of the top dough between the edge of the bottom dough and the rim of the pan. Gently press the layers together to seal and crimp the edges as desired.
- Vent and chill again: Using a small knife, cut several vents in the top of the dough to allow steam to escape. In a small bowl, whisk together the egg yolk and cream to make an egg wash, then brush it over the surface of the pie. Freeze or refrigerate the assembled pie for at least 30 minutes until firm.
- Bake the pie: Preheat the oven to 425°F, with a rack in the lower third. Place the chilled pie on a parchment-lined baking sheet and bake for about 20 minutes, until the crust begins to turn golden.
- Finish baking: Reduce the oven temperature to 375°F. Continue baking for another 40 to 50 minutes, rotating the sheet halfway through, until the crust is a deep golden brown and the juices are bubbling and have thickened. Let the pie cool completely on a wire rack.
Recipe Tips
- How to prevent a soggy bottom crust? Chilling the pie shell before filling and then chilling the entire assembled pie before baking is crucial. Baking the pie on a preheated baking sheet also helps to cook and crisp the bottom crust quickly.
- Can I use frozen blueberries? Yes. For the best results, do not thaw the frozen blueberries first. Toss them with the other filling ingredients while they are still frozen; you may need to add 10-15 minutes to the final baking time.
- How do I know when the pie is done? The pie is ready when the crust is a deep golden brown and you can see the fruit filling actively bubbling up through the vents in the center of the pie. This indicates the cornstarch has activated and the filling is thick.
- Can I make a lattice top? Absolutely. Instead of a solid top crust, you can cut the second dough round into strips and weave them over the filling to create a beautiful lattice top.
What To Serve With Blueberry Pie
This classic summer pie is a crowd-pleaser, especially when served warm.
- A generous scoop of high-quality vanilla bean ice cream
- A dollop of fresh, unsweetened whipped cream
- A drizzle of heavy cream
How To Store Blueberry Pie
- Room Temperature: The baked and cooled pie can be stored, loosely covered with plastic wrap, at room temperature for up to 2 days.
Blueberry Pie Nutrition Facts
- Serving Size: 1 slice
- Calories: 450 kcal
- Fat: 22g
- Carbohydrates: 60g
- Protein: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why did my pie filling turn out watery?
A watery filling is almost always a sign that the pie was not baked for long enough. It’s crucial to bake the pie until the juices are thick and bubbling vigorously in the center. This shows that the cornstarch has been fully activated to thicken the filling. Letting the pie cool completely for several hours is also essential for the filling to set properly.
Do I have to use cornstarch?
Yes, the cornstarch is the primary thickener for the blueberry juices. Without it, the filling would be very runny.
Can I use a store-bought crust?
Yes, for a shortcut, you can use a good-quality store-bought refrigerated pie crust.
Try More Recipes:
- Glazed Lemon Blueberry Coffee Cake Recipe
- No-Bake Blueberry Cheesecake for a Crowd Recipe
- Cucumber Blueberry Smoothie Recipe
Blueberry Pie Recipe
Description
A classic summer dessert with a flaky, all-butter crust and a juicy, vibrant fresh blueberry filling.
Ingredients
Instructions
- Roll out one disk of pie dough and fit it into a 9-inch pie plate. Roll out the second disk for the top. Chill both for 30 minutes.
- In a large bowl, gently crush about ½ cup of the blueberries. Add the remaining blueberries, sugar, cornstarch, and lemon juice, and stir to combine.
- Spoon the filling into the chilled pie shell and dot with butter.
- Place the top crust over the filling, trim and crimp the edges to seal. Cut several vents in the top.
- Brush the crust with the egg wash and chill the entire pie for at least 30 more minutes.
- Preheat oven to 425°F. Bake the pie on a baking sheet for 20 minutes.
- Reduce oven temperature to 375°F and bake for another 40-50 minutes until the crust is deep golden brown and the filling is bubbling.
- Cool completely on a wire rack before slicing.
Notes
- Chilling the assembled pie before baking is the secret to a crisp, non-soggy crust.
- For the best flavor, use fresh, ripe, in-season blueberries.
- Let the pie cool completely for several hours before slicing to allow the filling to set properly.
- This is the perfect dessert for a summer barbecue or a holiday gathering.
Blueberry Pie Recipe