Blueberry Pie
Published: September 15, 2019 Modified: September 6, 2022
This Blueberry Pie is bursting with plump juicy sweet blueberries that are baked in a thick syrupy bath that’s juicy but not runny. All of this deliciousness is tucked inside of a flaky pie crust.
Okay, just one more Summer recipe before turning the page to Fall. Although Blueberry Pie can be made year-round, it seems to be most popular in the season when fresh blueberries are ripe. Who doesn’t love the taste of sweet juicy blueberries baked in a bubbly thick syrupy bath? You couldn’t stuff one more blueberry in this magnificent beauty. I’ve also updated this recipe, making it just as juicy as before yet not runny.
Ingredients for this Blueberry Pie
PIE CRUST
- 2 cups all-purpose flour, plus more flour for sprinkling on work surface
- 1 teaspoon salt
- 1 cup solid shortening, very cold
- 7 tablespoons ice water
PIE FILLING
- 4 cups fresh blueberries, rinsed and patted dry
- 1/2 cup sugar, plus more for sprinkling on top of pie
- Zest and juice of 1 lemon
- 1/2 cup all-purpose flour (if you don’t have flour, use 3 tablespoons of cornstarch)
- 1/2 teaspoon cinnamon
- Dash of salt
- 2 tablespoons butter, cut into small pieces
- 1 egg, beaten together with 1 tablespoon of milk of cream, (egg wash)
Tips for making fruit pies
- Always place fruit pies on an old cookie sheet to bake. The juices love to bubble up and seep through any tiny opening they can find.
- If you choose to use a top crust instead of a lattice top: Whether you crimp or flute the edges of the pie crust, make sure you seal the edges well. If you don’t, the juices will seep out between the edges of the top and bottom crust. If you’re crimping the edges with a fork, start by brushing the edge of the bottom crust with an egg wash. This works sort of like glue, helping to seal the two edges together. Then, use your fingers and lightly press the edge of the top crust together with the edge of the bottom crust. Lastly, use a fork to crimp the edges. If you’re fluting the edges, leave an overhang of about 1/2 inch of dough. Brush with egg wash. Turn the edge of the top piece over and under the bottom edge and press the two together with your fingers before fluting. This will prevent the pie juices from seeping out. Always cut about 4 to 5 slits in the top of the pie crust to allow steam to escape. Use a thin knife to make very narrow slits. If you make them any wider, the juices will tend to bubble through them.
- Allow any fruit pie to completely cool before serving. Fruit pies need to cool so the filling can thicken and set up.
The pie filling
The pie filling is so easy! It’s a mixture of blueberries, sugar, cinnamon, lemon juice, lemon zest, and flour. The blueberry mixture gets transferred to the bottom pie shell, and pieces of butter get placed over the top before adding the top piece of pie dough. Seriously, the hardest part of making this pie is rolling out the pie dough. It’s that easy!
Prepping and baking the pie
- In a large mixing bowl, whisk together the sugar, lemon juice, lemon zest, flour, cinnamon, and salt . Add the blueberries and gently mix with a large spoon until the blueberries are evenly coated with the other ingredients.
- On a well floured surface, roll out one disc of the pie dough into a circle, one inch bigger than the diameter of a 9-inch pie dish. Fold the dough in half or roll it up over your rolling pin and transfer it to the pie dish, being careful not to stretch the dough. Stretching the dough will cause it to shrink while baking. Add the blueberry filling and dot the top of the filling with the butter.
- Roll out the second disc of dough to a thickness of 1/8 to 3/16 inch thick. I like to roll mine as thin as I can get it without the dough breaking when I form the lattice. Thicker strips of dough are easier to work with, so feel free to roll yours thicker if you want.
- Arrange rows of strips across the top of the pie. Fold over every other strip halfway up and place another strip of pastry across. Unfold the strips and fold over the other strips. Repeat this process until the lattice is finished.
- Trim the excess ends of dough strips and pinch the strip ends together with the bottom edge. Brush with the egg wash and sprinkle with granulated or sanding sugar. Tent the edge with tin foil and bake at 425 degrees for 20 minutes then reduce the temperature to 350 degrees and bake an additional 50 minutes or until golden and bubbling.
Can I use frozen blueberries in this pie?
If you don’t have access to fresh blueberries, feel free to use frozen. DON’T THAW the frozen blueberries and allow a few more minutes of baking time.
Can I freeze blueberry pie?
Yes, you certainly can. Make sure to cool the pie completely. Wrap it securely and place it level in the freezer.
More great blueberry recipes…
Soft & Juicy Blueberry Muffins
Sweet Blueberry Biscuits with Lemon Glaze
Blueberry Lemon Bread with Lemon Glaze
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Blueberry Pie
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Pies
- Method: Bake
- Cuisine: American
Description
This Blueberry Pie is bursting with plump juicy sweet blueberries that are baked in a thick syrupy bath that’s juicy but not runny. All of this deliciousness is tucked inside of a flaky pie crust.
Ingredients
PIE CRUST
- 2 cups all-purpose flour, plus more flour for sprinkling on work surface
- 1 teaspoon salt
- 1 cup solid shortening, very cold
- 7 tablespoons ice water
PIE FILLING
- 4 cups fresh blueberries, rinsed and patted dry
- 1/2 cup sugar, plus more for sprinkling on top of pie
- Zest and juice of 1 lemon
- 1/2 cup all-purpose flour (if you don’t have flour, use 3 tablespoons of cornstarch)
- 1/2 teaspoon cinnamon
- Dash of salt
- 2 tablespoons butter, cut into small pieces
EGG WASH
- 1 egg, beaten together with 1 tablespoon of milk or cream, (egg wash)
Instructions
Preheat oven to 425 degrees. Line a cookie sheet with a piece of foil or parchment paper and set aside.
PIE CRUST
- Add the flour and salt to a large mixing bowl and whisk together. Using a pastry cutter or two forks, cut in the shortening until it resembles the size of peas. Add the ice water and mix for a few seconds until the dough comes together. Transfer the dough to a lightly floured surface and dust with flour if needed. Pat dough into a round disc. Cut the dough in half and form each half into a disc. Wrap in plastic wrap and refrigerate for 30 minutes.
PIE FILLING
- In a large mixing bowl, whisk together the sugar, lemon juice, lemon zest, flour, cinnamon, and salt . Add the blueberries and gently mix with a large spoon until the blueberries are evenly coated with the other ingredients.
- On a well floured surface, roll out one disc of the pie dough into a circle, one inch bigger than the diameter of a 9-inch pie dish. Fold the dough in half or roll it up over your rolling pin and transfer it to the pie dish, being careful not to stretch the dough. Stretching the dough will cause it to shrink while baking. Add the blueberry filling and dot the top of the filling with the butter.
- Roll out the second disc of dough to a thickness of 1/8 to 3/16 inch thick. I like to roll mine as thin as I can get it without the dough breaking when I form the lattice. Thicker strips of dough are easier to work with, so feel free to roll yours thicker if you want.
- Arrange rows of strips across the top of the pie. Fold over every other strip halfway up and place another strip of pastry across. Unfold the strips and fold over the other strips. Repeat this process until the lattice is finished.
- Trim the excess ends of dough strips and pinch the strip ends together with the bottom edge. Brush with the egg wash and sprinkle with granulated or sanding sugar. Tent the edge with tin foil and bake at 425 degrees for 20 minutes then reduce the temperature to 350 degrees and bake an additional 50 minutes or until golden and bubbling.
- Allow the pie to cool to lukewarm so that the filling has time to set up. Slice and serve.
- Refrigerate pie for up to 3 days.
Notes
- Read my pie crust tips above this recipe before making the crust.