Homemade Blueberry Pie
User Reviews
4.2
51 reviews
Good
Homemade Blueberry Pie
Report
Blueberry Pie, the perfect pie with a tender homemade crust filled with a fresh blueberry filling made from scratch.
Share:
Ingredients
FOR THE PASTRY
- 1 ¾ cups all purpose flour
- ½ cup sugar
- 1 teaspoon baking powder
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- ½ cup + 2 tablespoons butter (room temperature- cut into cubes) (140 grams - total)
FOR THE FILLING
- 3 cups fresh blueberries (raspberries or blackberries)
- 6 tablespoons sugar (75 grams)
- 6 tablespoons flour (49 grams)
- juice from ½ lemon (1 ½ tablespoons)
- 2 tablespoons butter (soft)
Add to Shopping List
Instructions
FOR THE PASTRY
- Lightly oil & flour or spray a 9 inch (23 cm) or 6 4 inch (10 cm) tart pans.
- In a large bowl, gently whisk together the flour, sugar and baking powder, make a well in the middle and add the slightly beaten egg and yolk and butter and combine with a fork. At this point turn mixture onto a slightly floured surface and work the mixture to form a soft dough. Wrap in plastic and refrigerate for 30 minutes.
- Remove from fridge and knead the dough a couple of times to soften it up again on a lightly floured surface. Roll out to 1/8" thickness. Place cut out dough into the prepared pie/tart pans and prick the dough with a fork.
- Pre-heat oven to 375° (190° celsius).
FOR THE FILLING
- In a medium/large bowl mix together the berries, sugar, flour and lemon juice, squish gently with a fork while mixing (but do not squish berries completely).
- Divide the mixture between the pie pan or tart pans. Top the filling with two small dots of butter per tart or 8 dots for a single pie, at this point the pie can either be topped with the extra dough, you can do strips or cutouts, (or as I sometimes like to do is just leave the pie open without extra dough). Do not completely cover the berries with the dough because steam must be able to escape while baking. Sprinkle the dough with sugar and bake for approximately 25-30 minutes (18-20 minutes for tarts). If the crust is browning too much, cover with foil and continue baking. Enjoy!
Notes
- This pastry recipe will make 2 crusts, if you decide to make an open pie then you can double the recipe and make 2 pies, freeze the dough it will last up to 6 months or refrigerate for up to 3 days. Or you can make these delicious Italian cookies.
- Store the baked pie at room temperature for one to two days or store your pies in the refrigerator for up to three to four days. Keep them loosely covered.
- The pie can be frozen baked or unbaked to freeze baked, let the pie cool completely, then place in a freezer safe bag or container, it will keep for up to 4-6 months in the freezer. Thaw the pie at room temperature. The thawed pie can be re-heated in a pre-heated 375F (190C) oven for approximately 15 minutes or until warmed through.
- To freeze the unbaked pie (which is a better idea since a baked frozen pie can cause the crust to become soggy). Before freezing refrigerate the pie until the crust is firm, then wrap well in plastic wrap then again in foil, place in a freezer safe bag and freeze for up to 4-6 months.
- When you are ready to bake the pie, place the frozen pie on a cookie sheet and bake from frozen, in a pre-heated 425F (220C) for 15 minutes, then reduce the heat to 375F (190C) and bake for another 30-45 minutes, if the crust is browning too much then cover the pie with foil and continue baking.
- You can substitute with blackberries, huckleberries, raspberries or even gooseberries. I have often made this recipe with blackberries which are delicious.
Nutrition Information
Show Details
Calories
504kcal
(25%)
Carbohydrates
74g
(25%)
Protein
7g
(14%)
Fat
21g
(32%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
5g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
62mg
(21%)
Sodium
238mg
(10%)
Potassium
196mg
(6%)
Fiber
3g
(12%)
Sugar
36g
(72%)
Vitamin A
969IU
(19%)
Vitamin C
7mg
(8%)
Calcium
56mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 504 kcal
% Daily Value*
| Calories | 504kcal | 25% |
| Carbohydrates | 74g | 25% |
| Protein | 7g | 14% |
| Fat | 21g | 32% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 62mg | 21% |
| Sodium | 238mg | 10% |
| Potassium | 196mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 36g | 72% |
| Vitamin A | 969IU | 19% |
| Vitamin C | 7mg | 8% |
| Calcium | 56mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
51 reviews
Good
Other Recipes
You'll Also Love
