Blueberry Pie

Unlock the bliss of crafting a homemade blueberry pie with our foolproof recipe, striking the perfect balance between sweetness and tartness. Dive into the delicious details and embark on a culinary journey that guarantees pie perfection! 

Whether you’re a seasoned baker or trying your hand at pie for the first time, this recipe promises a delightful burst of blueberry flavor in every bite. With a prep time of just 20 to 25 minutes and a cooking time of 50 minutes, you’ll be serving up this delicious dessert in no time.

This Blueberry Pie strikes the perfect balance between sweetness and tartness, offering a burst of blueberry flavor that’s simply irresistible. The recipe is designed to ensure a thick, luscious filling encased in a flaky, golden crust, making it the ultimate treat for any occasion.

Why You’ll Love Blueberry Pie

  • Perfect Flavor Balance: The combination of fresh blueberries with the right amount of sugar and a hint of lemon juice creates a filling that’s both sweet and slightly tart. This balance ensures every bite is bursting with a rich, satisfying blueberry flavor.
  • Simple Elegance: There’s something undeniably special about a homemade pie. This recipe, with its golden crust and vibrant filling, is visually appealing and adds a touch of elegance to any table.
  • Versatility: Blueberry Pie is perfect for any occasion, whether it’s a casual family dinner, a festive celebration, or a comforting treat just for you. It pairs beautifully with a scoop of vanilla ice cream on a warm day or a dollop of whipped cream for an extra indulgent experience.
  • Texture Delight: The flaky, buttery crust combined with the thick, juicy filling provides a delightful contrast in textures. The crust’s crispness complements the soft, gooey center, making each bite a pleasure.

Ingredients Needed To Make Blueberry Pie

  • 7 cups fresh blueberries
  • 1/4 cup water
  • 1/4 cup lemon juice
  • 1 cup sugar + 1 tsp for topping the crust
  • 4 tbsp cornstarch
  • 1/4 tsp cinnamon
  • Double pie crust
  • Egg Wash: 1 egg + 2 tbsp water, mixed well

How To Make Blueberry Pie

Prepare the Filling: In a mixing bowl, combine water and cornstarch to create a slurry. In a large stockpot over medium heat, mix blueberries, lemon juice, water, cinnamon, sugar, and the cornstarch slurry. Cook for about 10 minutes until the sauce thickens. This step ensures your pie isn’t watery. Let the mixture cool completely.

Prep the Pie Crust: Preheat your oven to 425°F. Line a deep dish 9″ pie dish with one of the pie crusts. Place the pie dish on a cookie sheet to catch any spills during baking.

Assemble the Pie: Pour the cooled blueberry filling into the crust. Cover with the second crust. If using a solid top crust, make sure to cut a few slits for steam to escape. For a decorative touch, consider lattice work or other designs.

Bake: Brush the top crust with egg wash and sprinkle with sugar. Bake at 425°F for 15 minutes, then reduce the oven temperature to 375°F and continue baking for 35 more minutes. If the edges brown too quickly, shield them with aluminum foil.

Cool: Allow the pie to cool completely before serving to let the filling set properly.

Commonly Asked Questions

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. There’s no need to thaw them first, but you may need to adjust the cooking time slightly as frozen berries can release more liquid.

How do I prevent the pie crust from becoming soggy?

To prevent a soggy crust, you can pre-bake (blind bake) the bottom crust for about 10 minutes before adding the filling. Also, ensuring your blueberry filling is thickened properly before baking will help.

Why did my pie filling turn out runny?

A runny filling can result from not cooking the blueberry mixture long enough to thicken or not allowing the pie to cool completely before slicing. The filling continues to set as it cools.

Can I make this pie with a lattice crust?

Absolutely! A lattice crust not only looks beautiful but also allows steam to escape, which can help prevent the filling from becoming too runny.

How long should I let the pie cool before serving?

It’s best to let the pie cool for at least 3 hours at room temperature. This allows the filling to set properly and makes slicing easier.

Can this pie be frozen after baking?

Yes, you can freeze the pie after baking. Cool it completely, wrap it tightly in plastic wrap and then aluminum foil, and freeze. To serve, thaw overnight in the refrigerator and then reheat in a 350°F oven until warmed through.

How can I keep the pie crust edges from burning?

To protect the edges of your pie crust, you can cover them with strips of aluminum foil or use a pie crust shield. Apply these about halfway through the baking time.

Is it necessary to use cornstarch? Can I substitute it with something else?

Cornstarch is used as a thickener for the filling. If you don’t have cornstarch, you can substitute it with an equal amount of all-purpose flour or tapioca starch for a similar effect.

Can I add other fruits to the blueberry pie filling?

Yes, you can mix blueberries with other fruits like raspberries, blackberries, or sliced strawberries to create a mixed berry pie. Just ensure the total amount of fruit remains the same.

What’s the best way to store leftover pie?

Leftover pie should be covered and stored in the refrigerator. It will keep for up to 3-5 days. For the best texture, let it come to room temperature or gently reheat it before serving.

Variations & Substitutions

Fruit Variations:

  • Mixed Berry Pie: Combine blueberries with other berries like raspberries, blackberries, or strawberries for a delightful mixed berry version.
  • Peach Blueberry Pie: Add sliced peaches to the blueberries for a summery twist.
  • Lemon Blueberry Pie: Increase the lemon flavor by adding lemon zest to the filling for a brighter, citrusy note.

Sweetener Substitutions:

  • Alternative Sweeteners: Instead of white sugar, you can use brown sugar for a deeper flavor, or honey/maple syrup for a natural sweetener option. Adjust to taste, as these can be sweeter than granulated sugar.
  • Sugar-Free Options: For a lower sugar pie, consider using a sugar substitute like stevia or erythritol. Be sure to check conversion rates as these can vary.

Crust Options:

  • Gluten-Free Crust: Use a gluten-free flour blend to make your pie crust if you’re avoiding gluten. Pre-made gluten-free pie crusts are also an option.
  • Graham Cracker Crust: For a different texture and flavor, try a graham cracker crust. This works especially well for no-bake blueberry pie variations.

Thickener Alternatives:

  • Flour or Arrowroot: If you don’t have cornstarch, you can use all-purpose flour or arrowroot as a thickener. You may need to adjust the amount slightly, as the thickening power can vary.

Dairy-Free/Vegan Modifications:

  • Vegan Crust: Use a vegan pie crust, which substitutes vegetable shortening or coconut oil for butter.
  • Egg Wash Substitute: Brush the crust with almond milk or coconut milk and a little maple syrup or agave nectar to achieve a golden finish without using an egg.

Blueberry Pie

Blueberry Pie provides the perfect amount of sweetness and tartness with giving you the best burst of flavor.
Print Pin Rate
Prep Time: 25 minutes
Cook Time: 50 minutes
Servings: 8 people
Calories: 91kcal

Equipment

  • Measuring cups/spoons
  • mixing bowls
  • pie dish
  • large stock pot

Ingredients

  • 7 cups fresh blueberries
  • 1/4 cup water
  • 1/4 cup lemon juice
  • 1 cup sugar + 1 tsp for topping the crust
  • 2 tbsp cornstarch plus 2 tbsp water, mixed to make a slurry
  • 1/4 tsp cinnamon
  • *double pie crust
  • *Egg Wash 1 egg + 2 tbsp water mix well

Instructions

  • In a bowl, mix together the 2 tbsp water and cornstarch until a slurry is made.
  • Place a large stock pot over medium heat.
  • Add the blueberries, 1/4 cup water, lemon juice, cinnamon, sugar and the slurry to the stock pot.
  • Cook for 10 minutes or until the sauce is thickened. We are just thickening the sauce to avoid a watery pie.
  • Remove and allow to cool completely.
  • Preheat the oven to 425 degrees and line a deep dish 9″ pie dish with the first crust.
  • Place the pie dish on a cookie sheet in case of any spills while baking.
  • Pour the blueberry filling into the crust, top with another crust.
  • You can add a design or if doing a solid crust cut a few slits on top to allow the liquid to evaporate while baking.
  • Brush the top with an egg wash, sprinkle sugar on top and bake for 15 minutes at 425.
  • Reduce the heat to 375 and bake for an additional 35 minutes.
  • While baking, if the edges of the pie start to get too brown, wrap with aluminum foil.
  • Remove and let the pie rest until completely cooled and enjoy!

Notes

Convection Oven vs Traditional Oven
In convection ovens, the fan promotes even heat distribution, allowing you to bake at a slightly lower temperature. Reduce the recommended baking temperature by approximately 25°F when using a convection oven compared to a standard oven.

Nutrition

Serving: 1slice | Calories: 91kcal | Carbohydrates: 23g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 2mg | Potassium: 108mg | Fiber: 3g | Sugar: 13g | Vitamin A: 71IU | Vitamin C: 16mg | Calcium: 9mg | Iron: 0.4mg
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