The best recipe for blueberry pie! Full of delicious, luscious berries and topped with a traditional lattice crust, it’s easy to create. Simply spread a big dollop of vanilla ice cream on top of your warm slice of pie.
From Apple Pie to Classic Pumpkin Pie, we adore creating homemade pies. This blueberry pie recipe is a must-have if you enjoy making your own pies, especially when fresh blueberries are in season. View my video guide to learn how to accomplish it.
Making a Blueberry Pie
When blueberries are in season, I can’t help but stock up on several pints for baking this traditional blueberry pie recipe and a few more for eating. Making blueberry pie filling is rather simple compared to other fruit pies, which involve extensive preparation such as pitting (for cherry pie), peeling (for peach pie), and slicing. The berries should be cleaned before being combined with the remaining components. So simple!
And therefore you have more time to concentrate on the crust. I always make my go-to pie crust recipe, which is simple to prepare, buttery, and just the right amount of flaky. The flavour and texture of store-bought chilled rolls of pie crust simply cannot compare.
Berries that are juicy — The flavour of the blueberries absolutely erupts from every bite.
Buttery crust – Rather than using oil or shortening, genuine butter is used to make the crust, making it particularly delectable.
It might sound strange, but making the lattice crust is actually sort of fun, and nothing compares to the satisfaction you’ll get after baking the ideal blueberry pie.
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Pie dough: We make pie crusts according to our standard recipe. Two crusts are required, one for the top and one for the bottom.
Buy blueberries that are sweet and juicy, preferably organic (see tips below on selecting sweet blueberries).
Lemon: Both the zest and the juice should be used; the lemon should first be zested.
All-purpose flour — As the berries release their juices, this thickens the mixture.
If your berries are particularly acidic, use more sugar; if they are particularly sweet, use less.
For a traditional blueberry pie flavour, cinnamon works nicely with blueberries.
To make an egg wash for the crust, whisk together one egg and some water.
Equipment for Homemade Pie
9-inch deep dish pie pan—This has plenty of room for blueberries!
A straightforward rolling pin will do.
Use a pastry cutter or a food processor to blend the butter and flour.
Making a Blueberry Pie
- It’s time to get your hands dirty and start baking. What you need to do is as follows.
- Create the crust by following the instructions for pie crust and chilling the two dough discs for an hour. The first disc should be gently transferred to a 9-inch pie pan after being rolled into a 13-inch round.
- Roll the remaining pie crust into a 12-inch circle to prepare the lattice strips. Slice it into 10 strips with a pizza cutter (1-inch wide).
- Get the oven ready. The oven should be preheated to 375°F with a rack in the middle position.
- Creating the filling In a sizable mixing basin, combine the blueberries, sugar, flour, cinnamon, lemon zest, and lemon juice. Put a small mound of this mixture in the centre of the pie shell.
- Create the lattice top using the dough strips, and then squeeze the corners to seal the crust and crimp it.
- Prepare the egg wash, then spread it over the top crust.
- Bake for 50 to 60 minutes, or until the crust is brown and the blueberry filling is bubbling, to prepare the pie.
How to Make a Pie Crust with Lattice Work
If you read the directions for preparing a lattice-top pie crust, you probably won’t understand them until you see photographs of it; only then will you exclaim, “Aha! I get it now!” So have a look at the illustrations, go over these instructions, and then give it a go.
With the longer strips in the middle and the shorter strips toward the edges, arrange five pieces of dough over the pie shell.
Every other strip should be folded back halfway before being placed in the centre, perpendicular to the first five strips.
The strips are folded back over the new line, followed by the opposite strips. Switch to the opposite side of the pie and keep adding and switching strips until the lattice is finished.
Which is preferable for blueberry pie: cornstarch or flour?
Although cornstarch thickens fruit pies, I like using flour since the consistency feels better.
How should blueberries be chosen?
Pick berries that are large, deep blue, and in good condition. The berry’s outer layer should be silvery; however, if it is light purple, reddish, or green, it is not entirely ripe and won’t be very sweet.
Can I use frozen blueberries instead?
Without thawing them first, frozen blueberries can be used to make a blueberry pie. Be aware that the blueberries’ tops may not bubble for a short while.
Can I use a different size pie pan to make this?
The crust can be rolled out smaller or larger to fit an 8-inch deep pie pan or a 10-inch pie pan. Short pie pans should be avoided because they will overflow with thus many blueberries.
Can the recipe be doubled?
You’ll need to make two pies instead of one if you double this recipe.
How to reheat and preserve blueberry pie is as follows:
The pie crust dough can be prepared up to three days in advance and kept in the refrigerator.
Freezing: The completed pie can be frozen for up to two months if it is covered tightly. If you have extras, you may also freeze individual slices.
Let a frozen pie defrost in the fridge before reheating. I like to reheat my slice in a 325°F oven or in the microwave for 35 to 45 seconds, just until heated through.
You can easily create this blueberry pie, and you’ll enjoy its luscious filling and seductively flaky crust. It will undoubtedly become a summertime custom!