Ingredients in this blueberry pie recipe
Blueberry pie is as classic as they come here in the USA, though of course a good old apple or cherry pie come close! This one is a celebration of summer, with a thick sweet filling that’s best for eating on the back porch with a little melty vanilla ice cream. Like most pies, it’s a bit of a project: but it’s worth every minute. We’ve fool-proofed this recipe so you don’t end up with a gooey mess: it comes out perfectly golden with a thick filling every time. Here’s what you’ll need: This blueberry pie recipe is something special: it’s got a luscious, thick berry filling and a golden, buttery lattice-topped crust. Here’s how to make a fool-proof blueberry pie that will make everyone come running!
1 recipe Homemade Pie Crust (2 crusts, or your favorite recipe) Fresh blueberries Sugar Cornstarch Maple syrup Lemon juice and zest Cinnamon Vanilla extract Salt Egg, for egg wash Turbinado sugar, for sprinkling
The trick to a fool-proof blueberry pie
Ever baked a pie, only to end up with a runny filling that collapses when you cut it? Fruit pie fillings can vary based on the ripeness of the specific fruit you use. Blueberries are approximately 85% water, which is activated when the fruit is heated. We had a few test pies that come out totally runny, so we came up with a solution: pre-cooking the filling! This way, it comes out perfectly set every time. Here are a few tips:
Pre-cook the filling with cornstarch for 5 to 6 minutes. Cooking the filling gives it time to interact with the cornstarch, making a thick and gooey filling. Cook it just long enough so that the cornstarch is activated, but not enough that the fruit texture starts to disintegrate. Allow the filling to cool while making the crust. If the filling is too hot, it can heat up the top crust of the pie which can cause the butter to melt. Making the filling first allows it time to cool. Fully cool the pie for 2 hours, then refrigerate before serving. This is the most important step, which allows the filling to fully set after baking.
Can you use frozen blueberries?
Want to use frozen berries instead of fresh? Pies are the perfect place to do it! Frozen blueberries can bleed into the batter of baked goods like muffins and breads, making them turn purple in color! But frozen berries work wonderfully here, especially since the filling is cooked down before baking.
Tips for homemade pie crust
What makes this blueberry pie? The homemade pie crust recipe! It’s much tastier than purchased dough, and an important baking skill that’s fun to master. Here are a few tips and tricks that make this a stand-out pie crust:
Use Irish butter if you can find it. Irish butter has a higher fat content and lower water than American butter. It gives baked goods a richer flavor and flakier texture, which is the absolute best for pie crust! The most popular brand of Irish butter is Kerrygold, which is easy to find at most grocery stores. Keeping pie crust cold is essential. Add ice cold water to the crust when making the dough to make sure the butter doesn’t melt. Then, refrigerate the pie crust for 1 hour before rolling it out. This allows the gluten to relax and the fat to firm up, which makes an extra flaky and helps it hold its shape. When rolling, pick up the dough and rotate it occasionally so it doesn’t stick. Liberally flour the work surface and the rolling pin. Roll as perfect of a circle as possible. If the starts to stick, dust with a bit more flour and rotate the dough. Weave the lattice. The lattice top makes the pie! If you’ve never woven a lattice pattern before, use this video tutorial to guide you.
Use an egg wash!
For the best golden finish to this blueberry pie crust, we recommend an egg wash. It makes a golden laminated exterior and gives a nice golden sheen to the surface. Whisk together 1 egg, then brush it onto the exposed crust with a pastry brush. Then sprinkle with crunchy turbinado sugar for a glittery finished look.
Serving blueberry pie
The most important thing to remember about blueberry pie? Make sure to cool it for at least 2 hours, then refrigerate until serving! This helps to firm up the filling so that you can cut a perfect slice. Once you’re ready to serve, allow the pie to stand for about 20 to 30 minutes so that it warms back to room temperature (unless you enjoy cold pie!). It’s great with a dollop of homemade whipped cream or vanilla ice cream.
More pie recipes
Love baking up pies? Here are some of our favorite classic pie recipes:
Try Strawberry Rhubarb Pie Go for Classic Rhubarb Pie Bake up Fresh Strawberry Pie Make sweet tart Raspberry Pie
This blueberry pie recipe is…
Vegetarian. No reviews
