My traditional blueberry pie is made utterly from scratch with contemporary juicy blueberries and just some pantry staples. I’m additionally together with detailed directions for making a lattice crust (it’s simple!) and a how-to video!
Your New Favourite Blueberry Pie Recipe
Howdy, good, traditional, lovely blueberry pie. With its juicy, plump, contemporary (or frozen) blueberry filling and flaky, buttery, foolproof pie crust, it is a recipe you’re going to make all summer season lengthy!
Certain, blueberry pie is a little more concerned than a blueberry cobbler or blueberry crumb bars, but it surely’s nonetheless surprisingly easy, particularly with a crust that comes collectively within the meals processor. Blueberry pie filling is extremely simple to make too; with simply 5 components and no chopping, peeling, or coring, it doesn’t get a lot easier than that!
I’m additionally together with a number of suggestions, images, and even a video that can assist you accomplish this beautiful lattice pie crust look. Don’t be intimidated–I promise it’s so much simpler than you suppose!
4 issues to like about this recipe:
- No blind baking or par-baking the crust.
- No peeling, pitting, or chopping (blueberries are SO simple to prep!).
- No pre-cooking the filling.
- No soggy backside!
What You Want
My favourite factor about this pie is that the blueberry taste shines by means of superbly. This comes from utilizing just some further components within the filling, none of which overpower the berries. Right here’s what you want:
- Blueberries. I favor contemporary blueberries, however frozen will work too. Should you use frozen berries, I extremely advocate thawing and draining them first.
- Lemon juice. One other filling ingredient, lemon juice provides a brightness to the pie filling with out making it bitter or lemony. When paired with the sugar, these two components will macerate the berries as they sit, making a juicy pie filling.
- Cornstarch. Cornstarch (or corn flour within the UK) thickens our blueberry pie filling and helps forestall it from being a runny mess. Don’t skip this ingredient!
- Granulated sugar. You’ll be able to all the time alter the quantity of sugar relying on the sweetness of your berries, much like making my strawberry sauce. I additionally wish to sprinkle some coarse or turbinado sugar on prime of the crust (after the egg wash) earlier than baking. This provides some texture and sparkle!
- Pie crust. You will have two pie crusts for this recipe. After all, I extremely advocate utilizing my simple pie crust recipe; it’s extremely simple to make in a meals processor and makes use of a sneaky secret ingredient for constant outcomes.
SAM’S TIP: Some folks like so as to add cinnamon to their blueberry pie filling; in the event you’d like, you possibly can add as much as ¼ teaspoon of cinnamon right here. Personally, I favor it with out although as I just like the contemporary berry taste and really feel the cinnamon inhibits it a bit.
Keep in mind, that is simply an summary of the components I used and why. For the total recipe please scroll all the way down to the underside of the submit!
The best way to Make Blueberry Pie
- Put together your pie dough and chill as instructed. Keep in mind, if you’re utilizing my recipe, you will have to make a double batch.
- Make the filling. Stir collectively the blueberries, cornstarch, sugar, lemon juice, and salt till very nicely mixed, then put aside.
- Roll one pie crust on a frivolously floured floor till it turns into a 12″ circle. Place in a 9″ pie plate. There might be extra dough hanging over the sides–we’ll maintain this later.
- Stir your filling, then pour it into your ready crust. Dot the highest with butter, then put aside.
SAM’S TIP: Don’t overlook to dot your pie with butter BEFORE including your prime crust! Nothing is extra irritating than realizing you forgot to to do that. Fortunately, since we’re doing a lattice crust, you might poke the butter by means of the holes, but it surely’s greatest to strive to not overlook regardless 😉
The best way to Make a Lattice Crust
Lattice crusts are a lovely solution to end off nearly any pie, and regardless of how intricately woven they might seem, they’re truly easy. I’ve shared an in depth submit on learn how to do a lattice crust, however right here’s an summary:
P.S. Examine the video within the recipe under in the event you’d quite comply with alongside that approach.
- Roll out your second crust and lower it into even strips which might be about ¾-1″ vast. You will have 10 strips; I normally discard the highest and backside cuts. You should use a knife or a pizza cutter, however I like the ornamental edge a pastry wheel yields; that is the one I take advantage of.
- Evenly place 5 of your strips horizontally over your pie. Be sure that to order the longer strips for the heart of the pie and your shorter ones for the sides.
- Gently fold again each different strip midway, then lay down one lengthy strip vertically within the heart of the pie, perpendicular to the horizontal strips.
- Lay the folded again strips over the lengthy vertical strip. Now fold again each different horizontal strip. Evenly place one other vertical strip beside the primary one.
- Repeat along with your third strip. Now half of our pie is trying nice!
- End the opposite half of your pie, repeating the identical steps.
- Shift and straighten your strips as wanted, then trim the surplus dough from the strips so that every ends on the fringe of the pie plate. Don’t trim the dough from the underside crust!
- Fold the surplus dough from the underside crust over the sting of every strip.
- Flute the pie crust, brush with egg wash and sprinkle with sugar. That’s it!
SAM’S TIP: It’s all the time a good suggestion to put a baking sheet beneath your pie whereas it bakes. It will catch any drips and bubbles and preserve the underside of your oven good and clear. You’ll be able to both place the sheet on the rack under your pie, or simply put your pie on the sheet itself (doing it will show you how to get the pie out and in of the oven simpler too!).
Regularly Requested Questions
Sure! As soon as the pie has completed baking, let it cool utterly. Wrap it tightly in plastic wrap and foil (I normally do each to verify the wrapping is hermetic so the pie doesn’t get freezer burned), and freeze. This pie will preserve within the freezer for a number of months.
No, however it can final a number of days longer in the event you do. Exterior of the fridge, your blueberry pie will final simply two days. You’ll be able to all the time microwave your slice for a number of seconds to heat it up earlier than serving, in the event you do find yourself storing it within the fridge.
Did you employ frozen blueberries? If that’s the case, they won’t have thawed lengthy sufficient beforehand, inflicting their juices to leak into the pie.
Should you used contemporary berries, be sure you let the pie cool utterly earlier than reducing. Even when it’s the slightest bit heat, it may very well be runny.
How do you want your blueberry pie? Plain? Topped with whipped cream? Served heat with vanilla ice cream? I’m a fan of all three!
Get pleasure from!
Let’s bake collectively! I’ll be strolling you thru all of the steps in my written recipe and video under! Should you do that recipe, remember to tag me on Instagram, and it’s also possible to discover me on YouTube and Fb
Blueberry Pie
Servings: 8 slices
Energy: 477kcal
Forestall your display from going darkish
Directions
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First make your pie crust based on recipe directions (in hyperlink in Elements). Permit to sit back as instructed (skip this step if utilizing store-bought pie crust).
2 Pie crust recipe
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Preheat oven to 375F (190C).
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Whereas pie dough is chilling, mix blueberries, cornstarch, sugar, salt, and lemon juice in a big bowl. Stir nicely till components are well-combined, then put aside till your pie dough is completed chilling.
5 (730 g) heaping cups contemporary blueberries¹, 3 Tablespoons cornstarch, ⅔ cup (135 g) granulated sugar, ¼ teaspoon salt, 1 ½ Tablespoons lemon juice
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As soon as dough has chilled, place one pie crust on a clear, floured floor and roll out right into a 12” circle and place right into a 9” pie plate (there ought to be some dough left hanging over the perimeters of the pie plate, that is good, don’t trim it, you’ll want it later).
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Whisk collectively your egg and a couple of teaspoons of water to make an egg wash. Use a pastry brush to softly brush the pie crust². Set egg wash apart, you’ll want it once more a bit afterward.
1 egg, 2 teaspoons water
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Give your berries yet one more stir after which pour evenly into pie dish. Dot the highest of the berry layer along with your butter items.
1 ½ Tablespoons butter
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Roll out your second pie crust to a 12” circle. To make a lattice-designed topping³, use a knife, pizza cutter, or pastry wheel (see hyperlink above recipe for the one I used) and lower 1” strips out of the pie dough.
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Comply with the photograph directions within the submit above to make a lattice sample by evenly spacing 5 pie strips horizontally and weaving vertical strips by means of pie dough (see photograph in submit or see the video under the recipe for visible).
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Trim extra pie dough from the strips after which take the surplus pie dough (hanging over the pie plate from the primary crust you positioned) and fold that over the sting of the strips (once more, see photograph or video for visible steerage).
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Brush lattice topping with egg wash. Generously sprinkle with granulated sugar, if desired.
Granulated sugar
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Transer to heart rack of 375F (190C) oven and bake for 50 minutes or till crust is golden brown and heart of pie is effervescent.
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Permit to chill earlier than slicing and having fun with! If desired, prime with vanilla ice cream or selfmade whipped cream!
Notes
²This helps to stop a soggy backside pie crust.
³If you don’t need to do the lattice topping, no downside! Merely cowl your blueberries with a prime layer of crust and lower a number of slits within the prime to permit the pie to vent whereas baking..
Diet
Serving: 1slice (contains crust, dietary information for crust taken from my simple pie crust recipe) | Energy: 477kcal | Carbohydrates: 64g | Protein: 5g | Fats: 23g | Saturated Fats: 14g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 5g | Ldl cholesterol: 69mg | Sodium: 260mg | Potassium: 123mg | Fiber: 4g | Sugar: 35g | Vitamin A: 700IU | Vitamin C: 19.8mg | Calcium: 20mg | Iron: 0.5mg
Dietary info is predicated on third-party calculations and ought to be thought-about an estimate solely. Precise dietary content material will range based mostly upon manufacturers used, measuring strategies, cooking technique, portion sizes, and extra.
Recipe initially printed June twelfth 2019
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