Delicious Blueberry Pie
This delicious blueberry pie recipe is so simple you’ll be baking it every chance you get. It starts with a simple crust that’s easy to whip up. It starts with a simple, buttery crust that’s easy to whip up. Fill it with fresh, juicy blueberries, a sprinkle of sugar, and a hint of lemon juice and a dash of cinnamon to bring out the best flavor. Pop it in the oven until the crust is golden and the berries are bubbling. After it sets and you have to wait for this, the filling is thick and jammy! This will become your go to blueberry pie recipe.
Making this Delicious Blueberry Pie
Start with making the crust Flakiest Pie Crust – The culinary dabbler. It needs to set in the fridge for a few hours before rolling it out. I’ve included in my pie crust recipe the ingredients for both an all-butter crust and a butter and shortening crust. You choose, both are good! Really depends on what you are comfortable with and what you have on hand.
While the crust rest in the fridge you can make the filling. Add the sugar, flour, cornstarch, cinnamon, lemon juice and the zest in a large bowl. Stir the mixture until the flour blends in completely. You can prepare the filling ahead of time and chill it in the refrigerator.
Roll out the bottom crust into a 12-inch circle. Be sure to flour your work surface so it doesn’t stick. Pick up the rolled-out pie dough using your rolling pin and place it in a 9 x 1.5- or 2-inch round pie plate. This is what I have Amazon.com: Lareina Pie Pans for Baking, Ceramic 9 Inch Deep Pie Dish with Rippled Edge for Apple Pie, Pecan Pie, Colorful and Durable Pie Plate, Christmas Gifts for Women, Set of 2, Red: Home & Kitchen. Tuck in the edges and either flute the edges or crimp them using a fork.
Add in the blueberry mixture and spread it evenly onto the crust. Dab the butter over the top of the blueberry mixture and place the pie in the fridge while you work with the top crust.
The top crust can either be a solid rolled out piece of dough or you can weave it like I show on the pie I made. I think it looks pretty and it’s really very simple to do and I’ve explained it in the complete recipe below.
This is a very simple and yummy pie to make. Follow the complete recipe below and you’ll have a wonderfully delicious blueberry pie to share with you friends and family.
If you make this recipe, please let me a comment to let me know what you did. Enjoy!
Delicious Blueberry Pie
Equipment
- 1 Pie Plate
- 1 rolling pin
Ingredients
- 1 Flakiest Pie crust (makes a top and a bottom crust)
- 3 pints fresh blueberries
- 2/3 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 tbsp cornstarch
- 1/4 tsp ground cinnamon
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp cold unsalted butter, cut into small chucks
Egg wash
- 1 egg
- 1 tbsp milk
Optional: course sugar (raw) to sprinkle on the crust
Instructions
- Make the dough for the crust according to the linked recipe. Place it in the fridge for at least 2 hours. This is very important as it helps to create that flakiness of the crust.
Pie Filling:
- While the crust rests in the fridge proceed with the pie filling
- Add blueberries, sugar, flour, cornstarch, cinnamon, lemon juice, and zest to a bowl. Mix together until all of the blueberries are no longer dry and powdery.
- Adjust oven rack to the lower part of the oven
- Set the oven to 425℉ (218℃)
Roll out the chilled pie dough and fill with blueberries mixture:
- On a floured work surface roll out the bottom crust into a 12-inch circle in diameter.
- Partially wrap the dough around the rolling pin to help move the dough to the pie plate. Carefully place the dough into your pie plate and tuck it under the edges. Pour the filling mixture and spread it evenly around the pie plate. Dab the chunks of butter over the pie.
- Place the pie in the fridge, while you roll out the top.
The top crust – Lattice:
- Remove the 2nd disk of dough from the fridge. Roll out to 12-in diameter circle. Using a pizza cutter, pastry wheel or sharp knife cut the dough into 10 1-in strips. Lay 5 strips vertically on the pie. Fold back every other strip and lay a strip horizontally across. Continue with the other strips alternating the verticals to get a weaved affect. If you decide to do a solid top be sure to cut a 2 to 3-in cross on the crust to provide ventilation.
The finish:
- Mix up the egg wash and brush over the lattice top. Sprinkle with sugar.
- Place pie on a sheet pan to catch any possible dripping. Place in the oven. Bake at 425℉ (218℃). After 25 minutes reduce the heat to 375℉ (190℃). Place a pie crust shield on the edges to prevent the edges from getting to brown. You can create your own shield if don't have one by cutting it out of foil. Take a 14-inch square of foil, fold it in half and cut a 5-inch semicircle. Continue baking the pie for another 40 to 50 minutes. The pie should be bubbling everywhere including in the center. If not continue for 5 more minutes. If the pie is getting to brown tent a piece of foil over the entire pie.
- Once the pie is bubbling and done. Let it rest for a minimum 4 hours. If you cut into it to early it won't have had time to cool, and the filling will be runny. Be patient, I know it's hard, but you'll need this time to allow the filling to set up.