Blueberry Pie
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My Blueberry Pie is the perfect summer dessert, bursting with fresh, juicy blueberries and a hint of lemon. The flaky, golden crust wraps around the sweet, bubbling filling, making each bite irresistible. Simple to make and always a crowd-pleaser!
I absolutely adore baking my Blueberry Pie, especially when summer rolls around and fresh blueberries are in abundance. There’s something so comforting about the combination of juicy blueberries and a touch of lemon, all encased in a buttery, flaky crust. This pie is a breeze to make and never fails to bring a smile to everyone’s face.
Expert Tips
- Chill Your Ingredients: If you’re making your own crust, use cold butter and ice water for the crust. Cold ingredients help create a flaky texture as the butter melts during baking, forming layers.
- Pre-Mix Filling: Mix the blueberry filling and let it sit for a few minutes. This helps the sugar dissolve and the flavors to meld together.
- Prevent Soggy Crust: Sprinkle a little ground almonds or flour on the bottom crust before adding the filling. This absorbs excess moisture from the berries and keeps the crust from getting soggy.
- Butter Dots: Dot the filling with small pieces of butter before adding the top crust. This enriches the filling and adds a delicious flavor.
- Egg Wash: Brush the top crust with a beaten egg. This gives the pie a beautiful golden-brown finish and adds a slight sheen.
- Protect the Crust: If the edges of your pie crust start to brown too quickly, cover them with aluminum foil to prevent burning while the rest of the pie finishes baking.
- Cooling Time: Allow the pie to cool for at least 2 hours before slicing. This helps the filling set and makes for cleaner slices.
Ingredients You’ll Need
- Pie Crust (both top and bottom): You can use store-bought pie crust or you can make your own using my recipe here.
- Fresh Blueberries: I recommend using fresh blueberries. but you can substitute with frozen ones. If you’re using frozen blueberries make sure to thaw and drain them first to remove excess moisture.
- Granulated Sugar: Sweetens the blueberries and balances their natural tartness.
- Brown Sugar: Adds a rich, molasses-like flavor and enhances the sweetness.
- Cornstarch: Thickens the filling, so it’s not too runny.
- Lemon Zest and Juice: Add a bright, tangy flavor that complements the sweetness of the blueberries.
- Salt: Enhances all the flavors in the filling, so don’t skip the blueberries.
- Ground Cinnamon: Adds a warm, spicy note that pairs well with the blueberries.
- Butter: You’ll need some butter to dot the filling for extra richness and flavor.
In a large bowl, combine 6 cups of fresh blueberries, ½ cup of granulated sugar, ¼ cup of brown sugar, ¼ cup of cornstarch, 1 teaspoon of lemon zest, 1 tablespoon of lemon juice, ¼ teaspoon of salt, and ½ teaspoon of ground cinnamon. Gently mix until the blueberries are evenly coated.
Tip: Let the mixture sit for a few minutes to allow the sugars to dissolve and meld with the berries.
Preheat your oven to 425°F (200°C). Roll out one portion of your pie crust and fit it into a 9-inch pie dish. Pour the blueberry filling into the crust, spreading it out evenly. Dot the filling with 2 tablespoons of small butter pieces.
Tip: Butter adds richness and flavor to the filling.
Roll out the second portion of your pie crust and place it over the filling. Alternatively, you can create a lattice top by cutting the dough into strips and weaving them over the filling. Trim any excess dough, and crimp the edges to seal. Cut a few slits in the solid top crust to allow steam to escape.
Tip: Crimping the edges helps seal in the filling and prevents leaks, while a lattice top adds a beautiful, decorative touch.
Brush the top crust with a beaten egg to give the pie a beautiful golden-brown finish. Place the pie on a baking sheet to catch any drips and bake for 25 minutes at 425°F (200°C). Then, reduce the heat to 375°F (190°C) and bake for another 45-55 minutes, or until the crust is golden brown and the filling is bubbly. Let the pie cool on a wire rack for at least 2 hours before serving.
Tip: If the edges of the pie start to brown too quickly, cover them with aluminum foil to prevent burning.
Frequently Asked Questions
How do I prevent the crust from getting soggy?
To prevent a soggy crust, make sure your blueberries are well-drained. Sprinkling a thin layer of breadcrumbs or ground almonds on the bottom crust before adding the filling can also help absorb excess moisture.
Can I make the pie crust ahead of time?
Yes, you can make the pie crust up to 2 days in advance. Wrap it tightly in plastic wrap and refrigerate. When ready to use, let it sit at room temperature for about 10 minutes to make it easier to roll out.
How do I store leftover pie?
Store leftover blueberry pie in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through.
Can I freeze the pie?
Yes, you can freeze the baked blueberry pie. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It will keep well in the freezer for up to 2 months. To serve, thaw overnight in the refrigerator and reheat in the oven at 350°F (175°C) for about 15 minutes.
More Delicious Pies
- Classic Apple Pie
- Pecan Pie Recipe
- Homemade Cherry Pie
- Coconut Cream Pie
- Tomato Pie
- Chicken And Leek Pie
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Blueberry Pie
Ingredients
- 1 pie crust (both top and bottom)
- 6 cups fresh blueberries
- ½ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup cornstarch
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 2 tablespoon butter (cut into small pieces)
- 1 egg (beaten (for egg wash))
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large bowl, combine the blueberries, granulated sugar, brown sugar, cornstarch, lemon zest, lemon juice, salt, and ground cinnamon. Gently mix until the blueberries are evenly coated.
- Preheat your oven to 425°F (200°C). Roll out one portion of your pie crust and fit it into a 9-inch pie dish. Pour the blueberry filling into the crust, spreading it out evenly. Dot the filling with small pieces of butter.
- Roll out the second portion of your pie crust and place it over the filling. Trim any excess dough, and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg. Place the pie on a baking sheet to catch any drips and bake for 25 minutes 425°F (200°C), then reduce the heat to 375℉ and bake for another 45-55 minutes or until the crust is golden brown and the filling is bubbly. If the edges of the pie gets too brown, wrap them with aluminum foil to avoid them getting burnt.
- Let the pie cool on a wire rack for at least 2 hours before serving to allow the filling to set.
Equipment
Notes
- Use fresh or frozen blueberries; thaw and drain frozen berries to prevent excess moisture.
- For a decorative touch, create a lattice top with the pie crust.
- Allow the pie to cool completely before slicing to help the filling set.
- If the edges brown too quickly, cover them with aluminum foil while baking.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
