An Easy Blueberry Pie recipe so that you can make the perfect homemade blueberry pie from scratch! A classic pie with a flaky, buttery crust and a sweet and juicy filling.
Why You Will Love This Recipe
A blueberry pie is such a classic favorite - and for a good reason! The combination of buttery pastry with the fruity filling makes for a perfect combination. This recipe is easy to follow and is packed with lots of yummy flavors and textures. I absolutely love blueberries - as you can tell by all the blueberry recipes on my blog! Baking with blueberries is so quick and simple because it doesn't involve any pitting, chopping, peeling, slicing, or pre-cooking. Winner!
What You Will Need To Make This Blueberry Pie:
- Pie Crust: This pie crust recipe is perfection - buttery, flakey, and never fails!
- Blueberries: The star of the show! So be sure to buy the best fruit you can.
- Cornstarch: This important ingredient ensure that the pie is juicy without it being too runny.
- Light brown sugar: To add the perfect touch of sweetness to the blueberry pie filling.
- Lemon juice and zest: To add some fresh zesty flavor to the filling.
How To Make A Blueberry Pie
- To make this delicious pie, start off by making the simple crust. I used my favourite pie crust recipe that you can find on my blog.
- Line a pie dish with the crust, as well as cut strips of pastry for latticing the pie later.
- Then make the easy blueberry filling by mixing all the ingredients together.
- Once well combined, pour into the prepared pie dish and spread into an even layer.
- Lattice the top of the pie with the prepared pastry strips.
- Bake the pie and then enjoy! I like serving it with ice-cream, soft whipped cream, or warm custard!
Tips For This Recipe!
- Throughout the process, you want the pie dough to stay as cold as possible as this ensures a flaky crust.
- When adding the blueberry filling to the pie crust, avoid adding too much of the liquid as this can make the pie soggy.
- Let the pie cool fully before slicing.
- This pie can be kept at room temperature for 1 - 2 days. For longer storage, cover and refrigerate the pie. If refrigerated, the blueberry pie will keep for 5 - 7 days.
How Do You Thicken Blueberry Pie Filling?
To thicken a fruit pie, it is best to add some cornstarch or flour to the filling. This will thicken up the juices that the blueberries release when baking. Adding a thickening agent, such as cornstarch, flour, or tapioca, will help you to achieve your desired consistency. This pie recipe uses 6 tablespoons of cornstarch to make the perfect thick but still juicy filling.
Easy Blueberry Pie
Ingredients
Crust
Filling
- 6 cups blueberries
- Zest of a lemon
- Juice of a lemon
- 7 tablespoon cornstarch
- ½ cup light brown sugar
- 1 egg lightly beaten for egg wash
Instructions
- Lightly dust surface with flour and turn out the dough onto it.
- Form the dough into a ball and divide it in half.
- Flatten each piece into a disc and cover with plastic wrap. Refrigerate forat least 60 minutes.
- Once dough has chilled, roll out on a floured surface into a 12-inch circle.
- Transfer to a 9-inch pie dish and gently press into the bottom and sides.
- Trim off any excess dough and line the pie dish with parchment paper and fill with pie weights (dried beans or rice also work well).
- Roll out the second chilled dough ball into a 12" circle and use a pizza cutter or sharp knife to slice it into twelve 1-inch strips and set aside.
- Bake the pie crust at 400F for 15 minutes and then remove the pie weights. Prick the pie crust with a fork all over and bake for 5 – 10 more minutes while you make the filling.
- To make the filling, mix all the filling ingredients together in a large mixing bowl until well combined.
- Add the filling to the pre-baked pie crust, being careful to not add too much excess liquid.
- Using the prepared 12 strips of dough, weave a lattice crust over the top. Pinch the edges to seal well.
- Brush with egg wash and bake at 375F for 50 - 60 minutes, or until crust is golden.
- Serve warm as is, or with ice-cream, cream, or custard.
Notes
- Throughout the process, you want the pie dough to stay as cold as possible as this ensures a flaky crust.
- When adding the blueberry filling to the pie crust, avoid adding too much of the liquid as this can make the pie soggy.
- Let the pie cool fully before slicing.
- This pie can be kept at room temperature for 1 - 2 days. For longer storage, cover and refrigerate the pie. If refrigerated, the blueberry pie will keep for 5 - 7 days.
Nutrition
I hope you love this recipe as much as I do! And if you want to see more of my food adventures, follow me on Instagram or Facebook.
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