If you ever crave a pie that celebrates the fresh, vibrant burst of summer berries in every bite, this Blueberry Pie Recipe is sure to become your new favorite. A perfect harmony of sweet and tangy blueberries enveloped in a golden, flaky lattice crust, this dessert brings warmth and comfort to any gathering. Trust me, once you bake this, you’ll want to share it with everyone you know and keep a slice for yourself because it’s truly that irresistible.
Ingredients You’ll Need
This Blueberry Pie Recipe uses simple, everyday ingredients, each playing a crucial role in creating a pie that’s tender, flavorful, and visually stunning. From the fresh blueberries that provide the juicy sweetness to the cornstarch that thickens the filling to perfection, every ingredient counts.
- 2 refrigerator pie crusts: Ready-made crusts save time and ensure a flaky base and top.
- 5 cups blueberries: The star of the show providing natural sweetness and beautiful color.
- 3/4 cup granulated sugar: Sweetens the berries without overpowering their natural flavor.
- 1/4 cup cornstarch: Key to thickening the juicy filling so it’s not runny.
- 1 tablespoon fresh lemon juice: Adds a delicate tang and brightens the berry flavor.
- 1/8 teaspoon ground cinnamon: A subtle hint of spice that enhances the blueberries.
- Pinch of fine sea salt: Balances sweetness and elevates all flavors.
- 1 tablespoon unsalted butter, small diced (optional): Adds richness and a luscious finish to the filling.
- 1 large egg: For brushing the crust to a glossy, appetizing golden brown.
- Splash of whole milk: Helps thin the egg wash so it spreads evenly.
- 1 tablespoon decorator’s sugar: Sprinkled on top for a delicate sparkle and extra crunch.
How to Make Blueberry Pie Recipe
Step 1: Prepare Your Oven and Crust
Start by preheating your oven to 400°F and placing a sheet tray on the lower rack to catch any drips—this little trick keeps your oven clean. Gently press one pie crust into a 9-inch deep pie plate, letting the edges hang slightly over the sides. Pop this crust into the fridge to chill while you get the rest ready.
Step 2: Mix the Blueberry Filling
In a large bowl, combine your fresh blueberries with sugar, cornstarch, lemon juice, cinnamon, and a pinch of salt. Stir everything gently but thoroughly so the berries are evenly coated. This magical mixture is what gives the pie its luscious, thick, and juicy filling that sings with every bite.
Step 3: Cut the Second Crust into Strips
Roll out the second pie crust on a clean surface and slice it into 1-inch wide strips. Using a ruler is a great idea if you want clean, straight lines that’ll help you weave a perfect lattice top. This step might require a bit of patience, but it’s worth every second for that stunning finish.
Step 4: Assemble the Pie With a Lattice Top
Remove the chilled pie crust from the fridge and fill it with your blueberry mixture, spreading evenly. If you’re using the butter, dot pieces over the filling for richness. Lay five strips of crust parallel across the pie. Carefully fold back every other strip halfway, then place a new strip of dough across the fold, and unfold the folded strips over it. Repeat this weaving process with the remaining strips until the pie surface is beautifully latticed. This classic design not only lets steam escape but also looks so inviting.
Step 5: Crimp and Seal the Edges
Tuck those crust edges neatly under themselves around the rim of your pie plate and crimp using your fingers or a fork. This seals the filling inside and gives your pie a professional, pretty finish that’s ready to bake.
Step 6: Add the Egg Wash and Sugar
Whisk the egg and milk together, then brush this glossy mixture over the exposed crust strips. A sprinkle of decorator’s sugar on top adds the perfect touch of sparkle and a sweet crunch after baking.
Step 7: Bake to Golden Perfection
Bake at 400°F for 20 minutes, then carefully place a foil tent over the pie to keep the crust from burning. Reduce the heat to 350°F and continue baking for another 35 to 45 minutes. When the crust shines golden brown and the filling bubbles happily, your pie is ready.
Step 8: Let the Pie Set
Patience is key here. Let your pie cool at room temperature for 3-4 hours so the filling can thicken fully. This step ensures every slice holds together beautifully with that deliciously thick blueberry filling.
How to Serve Blueberry Pie Recipe
Garnishes
Top your blueberry pie with freshly whipped cream, a scoop of vanilla ice cream, or even a dollop of lemon zest-infused crème fraîche to add a refreshing contrast. A sprinkle of fresh mint leaves can also bring a vibrant color and hint of herbal brightness.
Side Dishes
Pair this pie with a simple cup of coffee or a light herbal tea to complement its sweet and tangy notes. For a brunch or dessert spread, fresh fruit salads or delicate cheeses can enhance the overall experience without overpowering the pie’s lovely flavors.
Creative Ways to Present
If you want to impress your guests, serve individual slices of the pie on pretty plates with a drizzle of warm caramel sauce or a dusting of powdered sugar. For a rustic touch, present the whole pie on a wooden board with fresh blueberries scattered around it. Taking photos before digging in will be a must!
Make Ahead and Storage
Storing Leftovers
Once cooled completely, cover any leftover pie tightly with plastic wrap or aluminum foil and store it in the refrigerator. It should stay fresh for 3 to 4 days. The flavors actually deepen overnight, making the next day’s slice even more delightful.
Freezing
You can freeze your fully baked blueberry pie by wrapping it tightly in plastic and then foil to protect it from freezer burn. Frozen pie is best enjoyed within 1 to 2 months. Thaw overnight in the fridge for optimal texture before reheating.
Reheating
To warm up a slice, place it in a preheated 350°F oven for 15 to 20 minutes, or until heated through and the crust is crisp again. Avoid microwaving if you want to keep the crust flaky and not soggy.
FAQs
Can I use frozen blueberries for this Blueberry Pie Recipe?
Absolutely! Frozen blueberries work well when fresh aren’t in season. Just make sure to thaw and drain excess liquid before mixing with other ingredients to avoid a watery filling.
What can I substitute for cornstarch in the filling?
If you don’t have cornstarch on hand, you can use all-purpose flour or arrowroot powder as thickening agents. Use about twice as much flour or the same amount of arrowroot as cornstarch for best results.
How do I prevent the crust edges from burning?
Using a foil tent halfway through baking shields the crust edges from intense heat. You can also use a pie crust shield if you have one for a more even bake without burning.
Can I make the crust from scratch instead of refrigerated crusts?
Of course! Homemade pie crust adds a wonderful personal touch. Just be sure to chill it well before rolling out to make handling the lattice strips easier.
How long should the pie cool before serving?
Allow at least 3 to 4 hours at room temperature to let the filling set properly. Serving too soon might cause the filling to be runny and make slicing messy.
Final Thoughts
This Blueberry Pie Recipe is a fantastic way to bring a little extra joy and comfort to your table. It’s approachable for beginner bakers but impressive enough to wow any crowd. The combination of juicy, perfectly spiced blueberries and that golden lattice crust is simply a slice of happiness you don’t want to miss. Give this recipe a try, and I promise it will become a beloved staple in your baking repertoire!
