Blueberry Pie

Growing up, there was nothing quite like a homemade Blueberry Pie cooling on the kitchen counter. The sweet yet tangy aroma wafting through the house would draw everyone in, eager to take that first slice. I still remember the summer afternoons spent picking fresh blueberries with my family, filling our baskets to the brim. Each berry was a memory, and when they were finally baked into a warm pie, it felt like capturing the essence of summer in every bite. There’s something magical about the combination of flaky pastry and bursting blueberries, making it the perfect dessert for any occasion. Whether it’s a family gathering or a quiet night in, this Blueberry Pie always brings back those cherished moments. I can’t wait to share this recipe with you!

Recipe Ingredients for Blueberry Pie

The ingredients for this Blueberry Pie are simple yet impactful. Each component plays a vital role in creating the perfect balance of flavor and texture. The key players here are the fresh blueberries, which are the stars of the dish, and the buttery crust that holds them all together.

• 2 ½ cups all-purpose flour – The base of our crust, providing structure and texture.
• 1 teaspoon salt – Enhances the flavors of the other ingredients.
• ¾ cup chilled vegetable shortening – Aids in creating a flaky texture for the crust.
• 6 tablespoons chilled unsalted butter – Adds richness and flavor to the crust.
• 6 tablespoons ice-cold water – Helps bind the dough without melting the fat.
• 5 cups fresh blueberries – The star ingredient, bursting with flavor and color.
• 1 tablespoon lemon zest – Adds brightness and aromatic notes to the filling.
• 3 tablespoons lemon juice – Balances the sweetness of the blueberries.
• ¾ teaspoon ground cinnamon – Adds warmth and depth to the filling.
• ½ teaspoon salt – Again, enhancing flavors.
• ½ cup white granulated sugar – Sweetens the filling to perfection.
• ¼ cup cornstarch – Thickens the filling, helping it set beautifully.
• 1 egg – For the egg wash, giving the crust a golden finish.
• 1 tablespoon water – Also for the egg wash.

How to Prepare Blueberry Pie

Making a Blueberry Pie is a rewarding experience, and I’m here to guide you step by step. Let’s dive into the process of creating your own pie, filled with bursting blueberries and encased in a flaky crust.

1. In a medium bowl, combine flour and salt. This will be the dry mixture for your crust, ensuring that the flavor of the Blueberry Pie is well-rounded from the start.
2. Add the cold, cubed butter and chilled vegetable shortening to the bowl. Use a pastry cutter to mix the ingredients together until they resemble coarse crumbs. You want to see little bits of fat mixed in with the flour.
3. Pour in the ice-cold water a little at a time. Mix until the dough just comes together. Be careful not to overwork it; you want to maintain that flaky texture.
4. Once the dough is formed, separate it into two equal portions. Wrap each portion in plastic wrap and refrigerate for about an hour, or even up to three days. Chilling the dough is essential for achieving the perfect crust.
5. After chilling, remove one dough ball from the refrigerator. Roll it out on a lightly floured surface into a 13-inch circle. This will be the bottom crust for your Blueberry Pie.
6. Transfer the rolled-out dough into a 9-inch pie dish, pressing gently to fit. Trim any excess hanging over the edges and place the crust back in the fridge while you prepare the filling.
7. In a separate medium bowl, mix together the fresh blueberries, lemon zest, lemon juice, ground cinnamon, salt, sugar, and cornstarch. This filling is what makes the pie so delicious, so ensure everything is well combined.
8. Carefully transfer the blueberry filling to the prepared pie crust in the dish. Make sure to spread it evenly across the crust.
9. Remove the second ball of dough from the refrigerator and roll it out into a 12-inch circle. Use a knife or pastry wheel to cut this circle into 10 to 12 equal strips. This will create the lattice top for your pie.
10. Retrieve the bottom crust from the refrigerator, and if necessary, trim any excess dough from the edges using scissors. You can leave about 1 inch of excess dough for a thicker crust.
11. Arrange the strips of dough over the pie filling in a lattice pattern. Pinch the edges together to seal. For a detailed tutorial on this technique, check out my lattice pie crust post!
12. To create a beautiful golden top, mix together the egg and water for an egg wash. Brush this mixture over the lattice strips.
13. Preheat your oven to 425°F/220°C. Bake the pie for about 20 minutes. Then, reduce the heat to 375°F/190°C and continue baking for an additional 30 minutes. The crust should be golden and the filling bubbly.
14. Allow the pie to cool for at least two hours before serving. This resting time lets the filling set up nicely, so it doesn’t run everywhere when you cut into it. Enjoy your delicious Blueberry Pie as is, or with a scoop of vanilla ice cream!

How to Switch It Up

If you want to get creative with your Blueberry Pie, there are plenty of ways to switch it up. Here are some ideas to inspire you!

• Mix up the berries: Try incorporating other berries like raspberries or strawberries for a delightful fruit medley.
• Adjust the sweetness: Feel free to reduce the sugar if your blueberries are particularly sweet or substitute some with honey.
• Experiment with spices: Add a pinch of nutmeg or cardamom for an aromatic twist.
• Try a crumb topping: Instead of a lattice crust, use a crumb topping made from flour, sugar, and butter.
• Make mini pies: Instead of one large pie, use a muffin tin to create individual blueberry pies.
• Serve with a twist: Pair your pie with a flavored whipped cream, like lavender or mint, for an extra special touch.
• Store leftovers: If you have any pie left, store it in the refrigerator covered tightly to keep it fresh for a few days.

What Goes Well With This Blueberry Pie

Serving a Blueberry Pie is all about enhancing the experience. Here are some fantastic pairings and occasions to enjoy your pie.

• Ice Cream: Serve your pie warm with a scoop of vanilla ice cream for a classic combination that everyone loves.
• Whipped Cream: A dollop of fresh whipped cream adds a light and airy touch that complements the pie’s sweetness.
• Tea or Coffee: Enjoy a slice of pie with a cup of herbal tea or freshly brewed coffee for a cozy afternoon treat.
• Summer Gatherings: This pie is a perfect dessert for summer picnics, barbecues, or family gatherings.
• Holiday Celebrations: Serve it during holidays like Independence Day or Thanksgiving for a festive touch.
• Storage Tips: Leftovers can be stored in the refrigerator for up to five days or frozen for up to three months. Just be sure to wrap it well!
• Seasonal Pairings: Pair it with other summer fruits or serve alongside a fresh fruit salad for a refreshing combination.

FAQ

Conclusion

The Blueberry Pie is truly a delightful dessert that embodies the joy of summer and family gatherings. With its flaky crust and bursting blueberry filling, it’s a recipe that is sure to impress. I encourage you to try making this pie yourself and enjoy the sweet memories it will bring. After all, there’s nothing like a homemade pie fresh from the oven!

Blueberry Pie

The ultimate comfort food, Blueberry Pie is a must-try dessert! Bursting with sweet and tangy flavors, this easy recipe is perfect for summer gatherings or cozy nights in. Serve it warm with ice cream for a delightful treat you'll want to make again and again!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Desserts

Cuisine American

Servings 12 servings

Calories 320 kcal

Equipment

• Pastry cutter
• 9-inch pie dish

Ingredients

  

• 2.5 cups All-purpose flour
• 1 teaspoon Salt
• 0.75 cups Vegetable shortening Chilled
• 6 tablespoons Unsalted butter Chilled
• 6 tablespoons Ice cold water
• 5 cups Fresh blueberries
• 1 tablespoon Lemon zest
• 3 tablespoons Lemon juice
• 0.75 teaspoon Ground cinnamon
• 0.5 teaspoon Salt
• 0.5 cups White granulated sugar
• 0.25 cups Cornstarch
• 1 Egg
• 1 tablespoon Water

Instructions

 

• In a medium bowl, combine flour and salt. This will be the dry mixture for your crust, ensuring that the flavor of the Blueberry Pie is well-rounded from the start.
• Add the cold, cubed butter and chilled vegetable shortening to the bowl. Use a pastry cutter to mix the ingredients together until they resemble coarse crumbs. You want to see little bits of fat mixed in with the flour.
• Pour in the ice-cold water a little at a time. Mix until the dough just comes together. Be careful not to overwork it; you want to maintain that flaky texture.
• Once the dough is formed, separate it into two equal portions. Wrap each portion in plastic wrap and refrigerate for about an hour, or even up to three days. Chilling the dough is essential for achieving the perfect crust.
• After chilling, remove one dough ball from the refrigerator. Roll it out on a lightly floured surface into a 13-inch circle. This will be the bottom crust for your Blueberry Pie.
• Transfer the rolled-out dough into a 9-inch pie dish, pressing gently to fit. Trim any excess hanging over the edges and place the crust back in the fridge while you prepare the filling.
• In a separate medium bowl, mix together the fresh blueberries, lemon zest, lemon juice, ground cinnamon, salt, sugar, and cornstarch. This filling is what makes the pie so delicious, so ensure everything is well combined.
• Carefully transfer the blueberry filling to the prepared pie crust in the dish. Make sure to spread it evenly across the crust.
• Remove the second ball of dough from the refrigerator and roll it out into a 12-inch circle. Use a knife or pastry wheel to cut this circle into 10 to 12 equal strips. This will create the lattice top for your pie.
• Retrieve the bottom crust from the refrigerator, and if necessary, trim any excess dough from the edges using scissors. You can leave about 1 inch of excess dough for a thicker crust.
• Arrange the strips of dough over the pie filling in a lattice pattern. Pinch the edges together to seal. For a detailed tutorial on this technique, check out my lattice pie crust post!
• To create a beautiful golden top, mix together the egg and water for an egg wash. Brush this mixture over the lattice strips.
• Preheat your oven to 425°F/220°C. Bake the pie for about 20 minutes. Then, reduce the heat to 375°F/190°C and continue baking for an additional 30 minutes. The crust should be golden and the filling bubbly.
• Allow the pie to cool for at least two hours before serving. This resting time lets the filling set up nicely, so it doesn't run everywhere when you cut into it. Enjoy your delicious Blueberry Pie as is, or with a scoop of vanilla ice cream!

Notes

• Tip 1: After mixing, you may find that the texture is not quite right. Feel free to add a little bit of flour or a little bit of water to get the dough to hold together properly. Add just a teaspoon at a time.
• Tip 2: It’s very important to chill the dough before working with it. You want the butter in the dough to be cold. This creates the flakiness that makes pie crust so yummy.
• Tip 3: For an extra flaky dough, cut the butter into larger cubes before starting. For a more tender crust, cut the butter into smaller pieces.
• Tip 4: You can create a solid top crust on this pie, or cut out shapes to cover the pie in a decorative way.

Keyword Blueberry Pie Recipe, Easy Blueberry Dessert, Fresh Berry Pie, Homemade Blueberry Pie

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Meet Olivia Bennett

For me, cooking is about connection. Whether I’m making a quick breakfast or a three course dinner, I focus on the feeling the food gives you. I love the entire process of food blogging, from chopping the first onion to adjusting the lighting for the final photo. I’m the one who reminds the team to slow down and really taste the food as we go, ensuring every recipe has that “home-cooked” warmth.