Fresh Blueberry Pie
This Fresh Blueberry Pie is made with plump juicy sweet blueberries that are baked in a thick bubbly syrupy bath and tucked inside of a flaky double 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.
And then there’s the pie crust. Sure it’s just the vehicle that holds the pie filling but it sure doesn’t hurt if it’s also tender and flaky. I used my go-to recipe for this tender and flaky pie crust. If you don’t want to make homemade pie dough, you can use store-bought pie dough, enough for a double-crusted pie.
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!
Fruit Pie Tips…
- 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.
- Seal the edges well. 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 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.
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This Blueberry Pie is made with plump juicy sweet blueberries that are baked in a thick bubbly syrupy bath and tucked inside a flaky double 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
- 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)
Preheat oven to 425 degrees. Line a cookie sheet with a piece of foil or parchment paper and set aside.
- 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.
- In a large mixing bowl, whick 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.
- On a well floured surface, roll out the second disc of dough, again rolling it into a circle, 1-inch bigger than the diameter of the pie dish. Brush the edges of the bottom crust with the egg wash. Gently place the second crust on top. Trim the edges to 1/2 inch past the edge of the pie dish if fluting, or even with the edge if crimping the edges with a fork. Flute the edges or crimp with a fork. Cut about 4 to 5 slits in the top of the crust for steam to escape. Brush the top of the pie with the egg wash and sprinkle with additional sugar. Cover the edges of the crust with foil.
- Place pie on the lined cookie sheet and bake for approximately 45 to 50 minutes until the filling is bubbly and the crust is golden brown on top. Remove from oven and allow to cool until pie is warm. Serve warm with ice cream or your favorite topping.
- Refrigerate leftovers. Eat within 3 days for best freshness.
Reed my pie crust tips above this recipe before making the crust.
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