Introduction
Blueberry Pie is a classic, delightful dessert, perfect for family gatherings, holidays, or sweet occasions. This juicy, flavorful pie, featuring a buttery, flaky crust filled with vibrant blueberries in a lightly sweetened sauce, delivers nostalgic, summery flavors in every bite. Presented in a white ceramic pie dish, garnished with fresh blueberries or a dusting of powdered sugar, this Blueberry Pie offers a vibrant, inviting aesthetic that elevates any table. This recipe provides a traditional version, adaptable for dietary preferences, and ideal for home bakers seeking a crowd-pleasing dessert that brings fruity, comforting charm to any occasion.
Ingredients
For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 6–8 tbsp ice water
For the Blueberry Filling:
- 5 cups fresh or frozen blueberries
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 tbsp unsalted butter, cubed
Assembly:
- 1 egg, beaten (for egg wash)
- 1 tbsp coarse sugar (optional, for crust)
Serving:
- Optional: Fresh blueberries, powdered sugar
- Suggested Accompaniments: Vanilla ice cream, whipped cream
- Suggested Pairings: Coffee, iced tea
- Suggested Aesthetic: Serve in a white ceramic pie dish
- Suggested Equipment: 9-inch pie dish, mixing bowls, food processor (optional), rolling pin, measuring cups/spoons, pastry brush, knife
Step-by-Step Process
- Make Pie Crust: In a large bowl or food processor, mix flour, salt, and sugar. Cut in cold butter until pea-sized crumbs form. Add ice water, 1 tbsp at a time, mixing until dough just holds together. Divide into two discs, wrap, and chill for 1 hour.
- Prepare Blueberry Filling: In a large bowl, gently toss blueberries with sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt. Taste and adjust the sweetness with an additional 1–2 tbsp sugar if blueberries are tart, ensuring a balanced flavor. Let sit for 10 minutes.
- Roll Out Dough: On a floured surface, roll one dough disc into a 12-inch circle. Fit into a 9-inch white ceramic pie dish, trimming excess to leave a 1-inch overhang. Roll out the second disc for the top crust or cut into strips for a lattice.
- Assemble Pie: Pour blueberry filling into the crust, dot with cubed butter. Cover with the top crust or lattice strips, crimping edges to seal. Brush top with egg wash and sprinkle with coarse sugar (if using).
- Bake: Preheat oven to 375°F (190°C). Place pie on a baking sheet to catch drips. Bake for 50–60 minutes until the crust is golden and filling is bubbly. If edges brown too quickly, cover with foil.
- Serve: Cool for at least 2 hours to set. Serve in the white ceramic pie dish, garnished with fresh blueberries or powdered sugar, with vanilla ice cream, whipped cream, coffee, or iced tea.
Tips for Better Blueberry Pie
- Use cold butter and ice water for a flaky crust; avoid overworking the dough.
- Taste the filling before baking to balance sweetness and tartness, as blueberries vary.
- If using frozen blueberries, do not thaw to prevent excess liquid; increase baking time by 5–10 minutes.
- Use a white ceramic pie dish for a vibrant presentation, highlighting the golden crust and juicy filling.
- Make ahead: Prepare crust and filling separately, refrigerate up to 24 hours, assemble, and bake fresh.
- Check doneness by ensuring the filling bubbles and the crust is golden.
- Enhance aesthetic: Present in a white ceramic pie dish with blueberries or powdered sugar for a bright, inviting look.
- Cool fully before slicing for clean cuts and set filling.
Variations and Customization
- Gluten-Free Blueberry Pie: Use gluten-free flour for the crust and ensure cornstarch is gluten-free.
- Vegan Blueberry Pie: Replace butter with vegan butter, use a plant-based egg wash (e.g., almond milk), and omit dairy toppings.
- Spiced Blueberry Pie: Add 1/4 tsp nutmeg or ginger to the filling.
- Mixed Berry Pie: Replace 1 cup blueberries with raspberries or blackberries.
- Low-Sugar Blueberry Pie: Reduce sugar to 1/2 cup and use a sugar substitute if desired.
- Lemon Blueberry Pie: Increase lemon zest to 2 tsp for extra citrus flavor.
- Streusel Blueberry Pie: Replace top crust with a crumble of 1/2 cup flour, 1/4 cup sugar, 1/4 cup butter.
- Mini Blueberry Pies: Use muffin tins for individual pies, reducing bake time to 25–30 minutes.
Storage and Serving Tips
- Leftovers can be stored in an airtight container or covered in the fridge for up to 4 days; serve at room temperature or reheat at 350°F for 10 minutes.
- Freeze baked pie for up to 3 months; wrap tightly in foil, thaw in the fridge overnight, and reheat at 350°F.
- Serve at room temperature or slightly warm for the best flavor.
- Use leftovers as a topping for yogurt or pancakes.
- Pair with ice cream or whipped cream to complement the sweet, juicy flavor.
- Presented in a white ceramic pie dish with vibrant garnishes for a bright, inviting charm.
Nutritional Information
Based on 8 servings (1 slice each):
- Calories: 420 kcal
- Total Fat: 20g
- Saturated Fat: 12g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 350mg
- Total Carbohydrates: 56g
- Dietary Fiber: 3g
- Sugars: 28g
- Protein: 5g
- Vitamin A: 15% Daily Value
- Vitamin C: 15% Daily Value
- Calcium: 2% Daily Value
- Iron: 10% Daily Value
Note: Values vary by brand. High in sugar; try the low-sugar version. Pair with fruit for balance.
Conclusion
This Blueberry Pie recipe offers a juicy, flaky dessert, perfect for any occasion, transforming simple ingredients into a classic favorite. Its straightforward preparation and vibrant presentation make it a crowd-pleaser. The buttery crust and sweet filling delight every bite. It’s sure to be a cherished recipe, loved for its summery, versatile appeal.
Blueberry Pie Recipe: Juicy and Flaky
Classic Blueberry Pie with flaky crust and juicy filling.
Ingredients
- Pie Crust:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup unsalted butter cold, cubed
- 8 tbsp ice water
- Blueberry Filling:
- 5 cups fresh or frozen blueberries
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 1 tbsp lemon juice
- 1 tsp lemon zest
- ½ tsp ground cinnamon
- ¼ tsp salt
- 1 tbsp unsalted butter cubed
- Assembly:
- 1 egg beaten
- 1 tbsp coarse sugar optional
- Optional: Fresh blueberries powdered sugar
- Suggested Pairings: Vanilla ice cream coffee
Instructions
- Mix flour, salt, sugar; cut in butter, add ice water. Form two discs, chill 1 hour.
- Toss blueberries with sugar, cornstarch, lemon juice, zest, cinnamon, salt. Taste and adjust the sweetness.
- Roll one disc, fit into white ceramic pie dish. Add filling, dot with butter.
- Top with second crust or lattice, brush with egg wash, sprinkle sugar. Bake at 375°F 50–60 minutes.
- Cool 2 hours, serve with blueberries, ice cream, coffee.
Notes
- Use cold butter for flaky crust.
- Store in the fridge for 4 days or freeze for 3 months.
- Try gluten-free or vegan variations.
- Pair with whipped cream.
