This homemade Blueberry Pie recipe is as easy as pie gets, and is the perfect summery dessert to share with company for special any gathering.
Here in the South there are a few blueberry patches and farms to be found, but generally the South isn’t usually associated with great amounts of the summery fruit. A few years ago, when our kids were much younger, we did find a local blueberry farm. We all piled in the car donned in our berry picking clothes one steamy Saturday morning, ready to pick as many blueberries as we could. And pick blueberries, we did.
There’s this thing I have, I guess it’s kind of an obsessive compulsive behavior… if there are berries to pick, or shells to find, or lost golf balls in the woods, or hunting down the perfect Christmas tree, I can’t stop searching until all of them are found or every last one of them is at least checked out. Funny how I don’t act this way when it comes to dust bunnies floating and hopping around our home, huh?
Anyway … that year we picked a bunch of blueberries, several bunches really. Many were frozen for using throughout the winter months in smoothies or oatmeal, but others were used in all kinds of goodness, from cobbler, to ice cream, to jam. But no pie. Not one single blueberry pie was made that year.
And I don’t know why.
Blueberry Pie is marvelous, especially when made homemade with fresh blueberries. So I’m making up for it this year with a homemade Blueberry Pie now and maybe another one next week too, and possibly another one the week after that. Pie is so easy to make, why not make a pie per week? It’s sounds like a terrific plan to me. Terrifically terrific.
A few Blueberry Pie Recipe tips:
- This Blueberry Pie can be frozen before baking. Assemble pie, then wrap tightly with plastic wrap, and place in a freezer zip top bag. It can be kept frozen for up to two months until ready to bake. Unwrap and thaw lightly covered with plastic wrap in refrigerator before baking.
- Fresh blueberries are best, but the same amount of whole, frozen blueberries could be used as well. Measure berries while they are still frozen, then allow to thaw before using in recipe.
- Bake pies on a baking sheet or baking stone to avoid spillage. It also makes it easier to transfer from bottom rack to top rack during baking.
- Baking a pie on the bottom rack at a higher temperature then lowering temperature and transferring the pie to the middle rack helps the bottom crust bake up better.
- I’m not a pie crust snob. Make your own, or buy pre-made pie crusts. While pie crusts is simple to make, don’t let not having time or experience keep you from making a pie. Purchase uncooked pie crusts from the grocers refrigerated section when needed. It’s better than no pie at all in my book.
- For the top crust, a whole crust can be used and vented, or create a simple lattice or other design with the top crust. These directions and video on how to make a lattice crust pie from Epicurious are great and easy to follow.
- all-purpose flour for dusting work surface
- pie dough for double 9-inch pie crust, chilled
- 2½ pints (5 cups) fresh blueberries
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons milk or cream
- 4 tablespoons all-purpose flour
- ½ cup brown sugar + extra for sprinkling on top
- ¼ teaspoon ground cinnamon
- 1 large egg, beaten with 1 tablespoon water (for egg wash)
- Butter a 9-inch pie pan. For crust: On a lightly floured surface, roll out half of dough to ⅛-inch-thick circle. Fit into a 9-inch buttered pie pan, trim, leaving about ½-3/4 inch overhang. Cover crust with plastic wrap and chill in refrigerator for about 30 minutes. If making a full top crust, roll out remaining half of dough into a circle approximately 1 inch larger in diameter than pie pan, cover with plastic wrap and chill in refrigerator for about 30 minutes. If creating a lattice top, on a lightly floured surface, roll remaining half of dough ⅛ inch thick into rectangle approximately 11x14 inches. Cut into 10 separate ¾ inch strips. Cover strips with plastic wrap and chill for about 30 minutes. Adjust oven racks, place one rack on bottom level and one in the middle. Place baking sheet or baking stone on bottom rack. Preheat oven to 400-degrees F.
- In a large bowl whisk together lemon juice and milk, gradually sprinkle in 4 tablespoons of flour, whisk until smooth. Stir in brown sugar and cinnamon. Add blueberries, and stir to coat. Let sit for about 5 minutes. Pour into prepared bottom crust.
- Brush the rim of the crust with the egg wash, place the top crust on, trim to ½ inch larger than size of pan, and crimp together edges with fingers to seal bottom and top crusts, or weave strips of dough to create lattice top, crimping edges to seal. If dough seems soft and warm, cover top with plastic wrap and chill pie in refrigerator for about 20-30 minutes. (Pie can also be tightly wrapped (airtight) with plastic wrap and placed in a large plastic zip-top freezer bag and frozen for up to 2 months.)
- Brush crust with the egg wash, sprinkle lightly with sugar and place pie on baking sheet or baking stone on bottom rack and bake for 20 minutes. Reduce heat to 375-degrees F and transfer pie (on baking sheet) to center rack. Cover the rim of pie crust with foil. Continue to bake at 375-degrees F until crust is golden and the filling is bubbling, about 30 to 40 minutes. Check crust every 10 minutes or so, and if crust/lattice starts to brown too much, tent pie loosely with a piece of foil. Let cool to set and thicken before serving (if you can wait that long).
Prep time does NOT include refrigerator/chill time.