Homemade Blueberry Pie Recipe
User Reviews
5
Homemade Blueberry Pie Recipe
Description
The Homemade Blueberry Pie Recipe starts with making a flaky pie crust from flour, butter, sugar, and salt combined until pea-sized fat chunks remain, then cold water is added sparingly to bring the dough together. The dough is divided into two balls, rolled out, and chilled before assembling the pie. One crust lines a 9-inch pie tin, creating a base for the filling.
The filling blends fresh blueberries with fresh lemon juice, cinnamon, sugar, and all-purpose flour, which helps thicken the juices during baking. This combination produces a sweet yet slightly tangy filling balanced by warm cinnamon notes. The second crust covers the pie, edges trimmed and crimped for a sealed finish. The top is brushed with melted unsalted butter and dusted with turbinado sugar to provide a golden, slightly crunchy topping.
After baking, the pie offers a tender yet structured crust with juicy, thickened blueberry filling inside. It can be served as a dessert or celebratory treat. The recipe accommodates frozen blueberries with cornstarch for thickening and suggests variations in crust design and toppings for personalization.
Make-ahead instructions involve chilling assembled pies, storing leftovers refrigerated for up to five days or freezing sealed for several months. Thaw refrigerated pies fully before slicing to maintain texture.
Ingredients
- pie crust recipe x 2
- 6 cups blueberries rinsed fresh
- lemon juice of 2
- 1 teaspoon cinnamon
- 1 cup sugar
- ¼ cup all-purpose flour Bob’s Red Mill
- 2 tablespoons butter melted, unsalted
- 1 tablespoon turbinado sugar
Instructions
- In a food processor, process flour, butter, sugar, and salt until the fat is the size of a small pea.
- Drizzle in some cold water until the dough moistens up.
- Next, sprinkle some flour on a cutting board or clean surface and place the pie dough on the floured surface.
- Form the dough, do not overwork it, then separate them into two dough balls.
- Once formed, roll out the dough balls until they are large enough to fill up a 9" pie tin.
- Stack the dough in between parchment paper on a sheet tray and chill.
- Lay one of the rolled-out dough balls into the pie tin and set the other aside.
- In a large bowl, mix together blueberries, lemon juice, cinnamon, sugar, and flour until thoroughly combined.
- Once mixed, place in the pie tin with the dough in it.
- Cover the pie with the other rolled-out dough ball and trip around off any access dough.
- Crinkle the edges or press with a fork.
- Brush the top of the pie with melted butter and evenly sprinkle on the turbinado sugar.
- Slice some slits in the top of the pie and bake at 375° for 35-40 minutes or until the pie is browned on top and firm and reaches an internal temperature of 210°.
- Once cooked, remove from the heat, and let cool completely on a rack.
- Serve with ice cream, whipped cream, and mint.
Notes
- The pie can be made up to two days before serving to save time.
- Store leftover pie covered in the refrigerator for up to five days or freeze for up to three months; thaw in the fridge before serving.
- When using frozen blueberries, add two tablespoons of cornstarch to maintain a thick filling.
- Cut slits or make slices on top of the pie to allow steam to escape, preventing a puffed crust.
- Using store-bought crusts is an option to simplify preparation.
- To boost lemon flavor, add lemon zest along with lemon juice to the filling.
- An egg wash (egg mixed with milk) can be used instead of butter to brush the crust before baking.
- For decorative variation, consider a lattice crust on top instead of a full crust cover.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Calories | 342kcal | 17% |
| Carbohydrates | 74g | 25% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 7mg | 2% |
| Sodium | 154mg | 6% |
| Potassium | 121mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 35g | 70% |
| Vitamin A | 138IU | 3% |
| Vitamin C | 10mg | 11% |
| Calcium | 14mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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