Classic Blueberry Pie From Scratch
Nothing says summer like homemade blueberry pie, and this is the best-tasting blueberry pie I’ve ever eaten! With an easy blueberry pie filling, made with mounds of fresh blueberries and a hint of lemon piled high inside a flaky pie crust, this recipe is sure to please any classic blueberry pie lover! Best of all, this recipe is full of tips to help you bake the perfect blueberry pie from scratch.
My favorite thing about blueberry pie is just how simple it is. Sweet fresh blueberries and buttery, flaky pie crust make for a seriously delicious combination. This classic blueberry pie recipe combines my favorite homemade pie crust with a super easy homemade blueberry pie filling to create what is hands-down the most delicious blueberry pie I’ve ever eaten!
Blueberries Are Too Sweet For Pie I Said What I Said
The problem, my friends, is that Blueberry pie, for all its iconic nostalgia, tastes like absolute garbage. No, Im serious. It tastes like a mushy pile of boring. Its saccharine to a fault, which is why Blueberry pie is number 254 on my list of favorite pies.
Listen, blueberries are just too sweet to be baked into a pie that tastes right.
My brother Nathan encapsulated this sentiment perfectly when I told him I was setting out to find the perfect Blueberry Pie recipe: Why would you ever make a Blueberry Pie? Adding sugar to blueberries would ruin the perfect balance of their flavor. I have to say, I agreed with him.
But even so, I was determined. Some classic pies just have to be conquered, you know? Merica.
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A simple pie like this easy fresh blueberry pie is often a forgotten dessert but one that will bring raves.
Ingredient List
- Small check mark in a circle icon 2cups Gold Medal⢠all-purpose flour
- Small check mark in a circle icon 1teaspoon salt
- Small check mark in a circle icon 2/3cup plus 2 tablespoons shortening
- Small check mark in a circle icon 4to 6 tablespoons cold water
- Small check mark in a circle icon 3/4cup sugar
- Small check mark in a circle icon 1/2cup Gold Medal⢠all-purpose flour
- Small check mark in a circle icon 1/2teaspoon ground cinnamon, if desired
- Small check mark in a circle icon 6cups blueberries
- Small check mark in a circle icon 1tablespoon lemon juice
- Small check mark in a circle icon 1tablespoon butter or margarine, if desired
Filling
Preparation
Tips
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Angela’s Tips & Recipe Notes
- If the pie begins to brown too much, you can cover it with a sheet of aluminum foil. Every oven is different, but for mine, I was able to bake the pie for the full 55 minutes at 400°F without any burning.
- Try using a lattice cutter! If you prefer a lattice topping, I recommend using a lattice cutter with fluted edges to make cutting even, pretty strips so easy!
- Using frozen blueberries? Make sure to thaw them first! After thawing, drain away the liquid that will collect in the bag. More juice will be drawn out when you add sugar, so you dont want the pie to get too liquidy!
- Cant find cornstarch? Try using potato starch! Potato starch is another great thickener for fruit pies that can be substituted in an equal amount.
- Make sure to mix the filling before adding it to the crust! Starch tends to sink to the bottom when the filling sits so make sure you stir the filling very well, scraping the bottom if necessary.
Homemade Pie Crust Recipe
My homemade recipe makes enough dough for the top crust and the bottom crust! And its made with basic kitchen staples. So, what could go wrong? Well, a few things! So here are a few tips:
- Make sure your butter is cold, cold, COLD! I actually suggest you pop your sticks of butter into the freezer for 20 minutes or so before working the butter into the dough. This is because fridge chilled butter can come to room temperature and start melting very quickly, and we dont want that!
- Keep everything cold! And be sure to chill the rolled out pie dough and lattice strips before using.
- Dont use too much water! Your dough should barely come together when youre kneading it. I suggest adding a little bit of water at a time and kneading it well before adding more. Too much water will cause a very gluey doughy pie crust. Yuck!
- Make an egg wash and generously crush it over the top of the pie crust. When brushed on the top, the egg wash will help create a gorgeous golden brown color that makes your pie look like it came from a fancy bakery!
- Crimp the edges! This not only helps secure the edges, but makes the pie look so pretty!
- If youre struggling to roll the dough out, let it rest a little longer before trying again. Cold dough will crack! So while I suggest letting it rest for 15 to 20 minutes, you may need to wait a little longer depending on the temperature of your kitchen.
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Why You Will Love This Delicious Blueberry Pie
- Farm Fresh Simple Ingredients: A healthy blueberry pie recipe that requires only pantry staples or farm fresh simple ingredients.
- Simple Homemade Best Pie Crust: four ingredients make up the pie crust creating a simple flaky bottom crust and lattice for the top of the pie.
- No Egg Wash: No worries of the added egg wash step that many recipes call for.
- No Cornstarch Mixture: While many homemade pie recipes call for tapioca or cornstarch to be used as the thickener, this recipe uses flour.
How To Cut Pretty Pieces
Theres not beating around the bush the best way to cut pretty neat pieces of pie is by chilling the pie well before slicing! I suggest 4 hours as the minimum, but you can chill overnight for an extra well set pie.
Next time youre craving blueberry pie, skip the store-bought and try this recipe! I know it looks like a lot of work and honestly, it is! But it can be broken up over a few days. You can make the pie crust in advance and store it in the fridge for up to 48 hours. Then just roll it out and make the filling the day of!
Serve with ice cream and enjoy!
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The Only Blueberry Pie That I Truly Love
- 387
Blueberry Pie used to be at the BOTTOM of my favorite pies list. But since discovering this recipe, all that has changed! Once you know how to balance the sweet blueberries in your pie you will have, seriously, the best Blueberry Pie of your life. No going back, folks. Let me show you how to make it step-by-step!
Guys, we are MOVING. AHH! To a house only 20 minutes away. But still. All the feels. And all the chores, holy smokes. Ive never sold a house before, and let me just say, this is like a whole new level of adulting over here.
Packing up an entire house is no joke. I had NO IDEA we had so much crap. Like, I think our stuff mated and multiplied in our closets when we werent looking over the past 7 years. Now there is an ARMY of random items, lying in wait inside the closets.
We are getting everything ready for the open house, where people will come take a look. We dont even have to pack up everything yet, we just need to pack enough so that it looks like we dont live here. You know, magazine style. An artfully arranged vase of flowers on the counter, rather than what its usually covered with: loose pieces of homework, bouncy balls, old mail, Nerf guns, etc.
Why are we moving, you ask? This is exactly why 4 kids. 1300 square feet. You do the math.
Our next house will have more space, and sometimes I delude myself into thinking that the new house will always be clean, because I will actually have space for all the items we own.
Why Do People Put Vodka In Pie Crust
Vodka is used in pie crust as it does not contribute to the formation of gluten. This creates a pie dough that is easy to roll out and re-roll if needed and still turn out perfectly soft and flaky. The alcohol quickly burns off during the baking process so there is no alcohol flavor left once the pie crust is done baking. Equal parts vodka to chilled water create the best result.
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Why Is My Blueberry Pie Soupy
If you have problems with your blueberry pie turning out soupy, there are a couple of things that could be happening. First, make sure you aren’t slicing into the pie before it has cooled completely! It needs at least 2 hours to finish setting up after you pull the hot pie out of the oven. If you cut into a hot fruit pie right away, it’s definitely going to be runnier than if you let it set up all the way.
Another reason why blueberry pie might be runny is that it just didn’t bake long enough. The filling should be bubbling so that the cornstarch has a chance to gel with all of the juices from the berries. A lattice crust isn’t just for looks on this pie – it’s also functional because it lets you see what is going on with the filling beneath and allows more of the liquid to vent out of the pie while it bakes.
A third possible reason is that there is a common tendency to want to add more blueberries than the recipe calls for because more is usually better when it comes to pie filling, right? I totally get that temptation, but try to resist measuring heaping cups of berries instead of an accurate measurement or the amount of cornstarch won’t match the juice from the extra berries.
Best Blueberry Pie Filling
Today Im sharing the best blueberry pie filling recipe. Its my go-to for all the blueberry desserts it works for pies but also any other dessert that calls for pie filling like crumbles, crisps, and poke cakes.
This recipe is better than any canned blueberry pie filling and is so easy to make. I know its going to be your go-to once you try it. Theres nothing better!
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And Whoever Welcomes One Such Child In My Name Welcomes Me
If anyone causes one of these little onesthose who believe in meto stumble, it would be better for them to have a large millstone hung around their neck and to be drowned in the depths of the sea.
Woe to the world because of the things that cause people to stumble! Such things must come, but woe to the person through whom they come!
If your hand or your foot causes you to stumble, cut it off and throw it away. It is better for you to enter life maimed or crippled than to have two hands or two feet and be thrown into eternal fire.
And if your eye causes you to stumble, gouge it out and throw it away. It is better for you to enter life with one eye than to have two eyes and be thrown into the fire of hell.
How To Make Our Favorite All
Weve been making pie crust the same way in our kitchen for years. We cut butter into flour until the butter and flour look crumbly and have pieces of butter the size of peas. Then, we add just enough water to form the dough into a ball. That was until we found a better way. A homemade pie crust recipe, rather a pie crust method, thats consistent and makes dough thats a dream to roll out.
Its not that our previous method failed us. We just came across another way of how to make it. A while back Cooks Illustrated reworked pie dough.
You may have heard of it they added vodka to their recipe. .
Cooks Illustrated looked at the science behind pie crust and it made sense. Our high school science teachers would be proud.
Heres all you really need to know: Gluten is an enemy to pie crust. Some gluten is okay and actually needed for structure, but too much can really mess things up.
So, remember this: less gluten formation = flakier and more tender pie crusts.
Back to the vodka. Thats what got all the hype why wouldnt it, right? In their recipe, the vodka replaced some of the water.
The theory is that vodka doesnt promote gluten formation, whereas water does. So, by replacing part of the water with vodka, it helps the pie crust become flakier and more tender.
We love the idea and many swear it works, but adding a 1/4 cup of vodka to our homemade pie dough recipe just didnt sit well with us. Its not something we store in our home often and its expensive.
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Does This Pie Freeze Well
I dont recommend freezing your finished pie, but you can easily prepare the pie ahead of time and freeze it before you bake it!
Instead of baking the assembled pie, wrap it tightly in two layers of plastic wrap and freeze it for up to 1 month. Thaw it out at room temperature for 1 hour before you bake it, increasing the cook time by about 10 minutes.
- Total Time:1 hour 45 minutes
- Yield:10
How To Make Blueberry Pie:
Preheat oven to 400* F. In a medium bowl measure berries. Pour sugar over berries and then pour tapioca over sugar. Sprinkle the zest on and drizzle around the lemon juice.
Stir gently to begin to coat the berries without crushing them. Let the berry-sugar mixture rest for 15 minutes, stirring gently every 5 minutes. Eventually the sugar and tapioca will begin to coat the berries and become wet looking and slightly sticky. After 15 minutes, spoon berries into prepared chilled pie shell. Sprinkle lightly with small dash of cinnamon .
Cover with chilled top crust. Trim off any excess dough and seal and crimp the edge of pie. With a pastry brush, lightly brush the top crust with beaten egg white and sprinkle with granulated sugar. Make a small slit in the top crust to allow steam to escape.
Bake in pre-heated 400 degree F oven for 30 minutes, then cover gently with a piece of aluminum foil to keep the pie from over browning. Bake an additional 25 minutes, remove foil and bake 5 more minutes for a total of 60 minutes.
Cool this pie for at least 3-4 hours before cutting, .
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