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Blueberry pie is a classic dessert that brings a burst of fresh blueberries and a hint of lemon zest to your taste buds. This recipe combines a flaky, buttery crust with a sweet, tangy filling that’s perfect for any occasion. Whether you’re using fresh or frozen berries, this pie is sure to impress. Let’s dive into making this delicious treat!
Blueberry Pie Recipe
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup cold, cut into cubes unsalted butter
- 1/4 cup ice water
- 5 cups fresh or frozen blueberries
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tbsp freshly squeezed lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1 beaten, for egg wash egg
Instructions:
- Preheat oven to 375°F (190°C).
- In a mixing bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water, tossing with a fork until dough forms a ball. Divide dough in half. Shape each into a disk; wrap and refrigerate for 1 hour or overnight.
- On a lightly floured surface, roll out one half of the dough to fit a 9-inch pie dish. Transfer dough to pie dish. Trim even with edge. Add filling.
- For filling, in a large bowl, combine blueberries, sugar, cornstarch, lemon juice, lemon zest, and vanilla extract. Toss to coat. Spoon into crust.
- Roll out remaining dough to fit top of pie; place over filling. Trim, seal, and flute edges. Cut slits in top. Brush with egg wash.
- Bake for 50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
What You Will Need to Make This Pie
Read more: Blueberry Muffin Casserole Recipe
What you will need to make blueberry pie
- All-purpose flour: Forms the base of the crust, providing structure and a tender, flaky texture essential for a perfect pie.
- Cold unsalted butter: Creates layers in the crust, making it flaky and rich, while keeping the dough from becoming too soft.
- Ice water: Helps bind the dough without warming it, ensuring the butter stays cold for a flaky crust.
- Fresh or frozen blueberries: The star of the pie, offering a sweet, juicy filling that bursts with flavor in every bite.
- Granulated sugar: Sweetens the filling, balancing the tartness of the blueberries and enhancing their natural flavor.
- Cornstarch: Thickens the blueberry filling, preventing it from becoming too runny and ensuring a perfect slice.
- Lemon juice and zest: Adds a bright, tangy note that complements the sweetness of the blueberries and enhances their flavor.
- Vanilla extract: Provides a warm, aromatic undertone that deepens the overall flavor of the blueberry filling.
- Egg: Used for the egg wash, giving the pie crust a beautiful golden-brown finish and a slight sheen.
Tools and Instruments Required
What tools/instruments will be needed to make Blueberry Pie Recipe
- Mixing bowl: Essential for combining dry and wet ingredients, ensuring even distribution and consistency in the dough and filling.
- Rolling pin: Crucial for flattening the dough to the right thickness, ensuring an even crust for the pie.
- Pie dish: Necessary to hold the pie, giving it shape and structure while baking.
- Pastry cutter: Helps cut butter into the flour, creating a flaky texture in the pie crust.
- Wire rack: Important for cooling the pie evenly, preventing a soggy bottom crust.
Blueberry Pie Recipe
A classic blueberry pie with a flaky crust and sweet, juicy filling.
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Ingredients:
Crust
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter cold, cut into cubes
- 1/4 cup ice water
Filling
- 5 cups blueberries fresh or frozen
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tbsp lemon juice freshly squeezed
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1 egg beaten, for egg wash
Instructions:
- 1. Preheat oven to 375°F (190°C).
- 2. In a mixing bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water, tossing with a fork until dough forms a ball. Divide dough in half. Shape each into a disk; wrap and refrigerate for 1 hour or overnight.
- 3. On a lightly floured surface, roll out one half of the dough to fit a 9-inch pie dish. Transfer dough to pie dish. Trim even with edge. Add filling.
- 4. For filling, in a large bowl, combine blueberries, sugar, cornstarch, lemon juice, lemon zest, and vanilla extract. Toss to coat. Spoon into crust.
- 5. Roll out remaining dough to fit top of pie; place over filling. Trim, seal, and flute edges. Cut slits in top. Brush with egg wash.
- 6. Bake for 50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Notes:
Let the pie cool completely before slicing to ensure the filling sets properly.
Read more: Blackberry Pie Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gCholesterol: 45mgSodium: 200mgPotassium: 150mgFiber: 3gSugar: 25gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 1mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the dough and filling as directed.
- Wrap dough disks tightly in plastic wrap.
- Store in the fridge for up to 2 days.
- Assemble pie just before baking.
Freezing Instructions
- Prepare pie as directed but do not bake.
- Wrap assembled pie tightly in plastic wrap.
- Place in a freezer bag or wrap in aluminum foil.
- Freeze for up to 3 months.
- Bake from frozen at 375°F (190°C) for 60-70 minutes.
Did you know? Adding a pinch of cinnamon to the blueberry filling can enhance the flavor, giving your pie a subtle warmth and depth that surprises the taste buds.
Frequently Asked Questions
FAQ:
How do I prevent a soggy bottom crust?
Pre-bake the bottom crust for 10 minutes before adding the filling.
Can I use frozen blueberries?
Yes, just make sure to thaw and drain them well.
How do I know when the pie is done?
The crust should be golden brown and the filling bubbly.
Can I make the dough ahead of time?
Absolutely, you can refrigerate it for up to 2 days or freeze for up to 3 months.
What can I use instead of cornstarch?
Tapioca starch or flour works well as a substitute.
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