This easy blueberry pie is bursting juicy blueberries and has a flaky double crust. You only need 10 ingredients to make this fresh blueberry pie recipe.
In this blog post, I am going to share with you how you can make this flavorful pie.
Not feeling like blueberries today? No problem, take a peek at my rhubarb pie.
Why this recipe works:
- You only need 10 ingredients.
- The filling is bursting with juicy, sweet blueberries.
- The double-crust is ultra flaky and tastes fantastic.
- This recipe is a huge hit at barbecues, dinner parties, and get-togethers.
Instructions
Begin making the crust by using a food processor: Place flour, salt, sugar, and butter in a food processor and pulse 4-5 times. Pea-sized butter flakes should still be visible.
Add one tablespoon water after another and pulse 1-2 times after every tablespoon. Stop adding water when the dough starts to clump.
Note: If you don't have a food processor, then make it with a pastry cutter or two forks instead: In this case mix together flour, salt, and sugar in a large mixing bowl.
Then add butter and cut it into the mixture until it resembles coarse meal with pea-sized butter flakes. Then add water little by little until the texture starts to clump.
Divide pie crust into two halves and form 1 - 1.5 inch thick discs without kneading. Cover tightly with plastic wrap and refrigerate at least 2 hours or up to 2 days.
Then stir blueberries, sugar, cinnamon, lemon juice, vanilla, and cornstarch in a large bowl and set aside.
Preheat the oven to 375°F (190°C).
On a lightly floured surface, roll out the first dough disc into a 12-inch circle and transfer to a 9-inch pie dish. The edges of the pie crust should hang out of the baking form.
Drain filling, discard all of the liquid, and transfer the filling without any excess liquid to the pie crust. Then cut the butter into small pieces and put on top of the filling.
Then roll out the second dough disc and place it on top of the filling. Decorate to your preference. If you cover the filling with a dough circle, then cut a few slits in the top layer that the steam can escape throughout baking.
If you want to arrange a lattice, then cut the top layer into strips and lay strips over and under one another carefully. Seal and flute the edges. You can also cut out stars and arrange them on top as I did.
Brush with either egg, egg wash (1 large egg and 1 tbsp water), egg yolk, egg white, or melted butter, and sprinkle with sugar.
Bake for about 45 minutes until golden brown. Cover with parchment paper after 30 minutes to prevent it from heavy browning if needed.
Let cool to room temperature and transfer to the refrigerator. Chill for about 3 hours to allow the filling thicken up. Store in an airtight container in the refrigerator for up to 3 days.
Top tips
- When making the double crust, use really cold butter.
- Don't forget to drain off extra juice from blueberries before putting in the crust.
- After 30 minutes of baking, then cover with parchment paper to prevent heavy browning if necessary.
- Don't skip refrigerating. That is what helps the filling thicken up.
Substitutions
Cornstarch
If you have an aversion to cornstarch or you simply do not like it, don't worry! You can replace it with arrowroot, tapioca, or potato starch. Occasionally, some people use almond flour as it provides a subtle nutty flavor.
Blueberries
You can use a combination of different fruits. It's important to remember that you should replace the blueberries cup for cup.
So if you add 2 cups of strawberries, you would only use 4 cups of blueberries. Don't use more than a total of 6 cups of fruit. Here are some ideas to try:
- Rhubarb
- Cherries (pitted)
- Raspberries
- Strawberries
- Peaches
FAQ's
Does this recipe work with frozen blueberries?
Yes, you will want to use thawed blueberries is you are making it with frozen fruit. To thaw the blueberries quickly, add them to a bowl of cold water and let it sit for about 5 minutes. They will thaw pretty fast.
Why is the filling runny?
If it seems to have a runny filling, rest assured this happens to everyone at some point. When you bake blueberries (or any fruit), the water will seep out of the fruit and will make the filling soupier.
It's essential not to skip the step of letting the blueberries sit for a few minutes before assembling. Don't forget to drain any of that liquid off of the blueberries, because otherwise, it will make the pie extra runny.
What is the purpose of an egg wash?
For this recipe, the egg wash is optional but serves a couple of purposes. First, the reason why many bakers choose to use an egg wash is that it helps the pie to bake to a gorgeous golden brown color. Secondly, the egg wash will help the sugar that is sprinkled on it stick better.
Instead of an egg wash, you can use whole eggs, egg whites, yolks, or melted butter instead.
Storage
You should store it in the refrigerator for up to 3 days. It will not last very long on the counter. Plus, I feel like it just tastes better cold. If you do risk leaving it on the counter, it will last around 1 day.
Make ahead and freezing instructions
You can make the filling 1 day in advance and store covered in the fridge. Also, the crust can be made up to 2 days in advance and stored in the refrigerator or freeze it for up to 3 months. To thaw, place the crust in the fridge overnight.
You can also freeze the baked pie. It's essential to wrap it with plastic wrap or aluminum foil because it will act as a barrier from the extreme cold of the freezer. Then place it in an airtight container for added protection. To thaw, place in the fridge overnight. It will freeze well for up to 1 month.
Related recipes
You love pies as much as we do? Then you definitely don't want to miss out on rhubarb pie, custard pie, or apple pie.
Recipe and Video
Blueberry Pie
Ingredients
Double Pie Crust
- 2 ½ cups all-purpose flour, spooned and leveled
- 2 tsp granulated white sugar
- 1 tsp salt
- 1 cup unsalted butter, cold
- 6-8 tbsp cold water
Blueberry Filling
- 6 cups blueberries, fresh or thawed
- ½ cup granulated white sugar
- ½ tsp cinnamon
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- ¼ cup cornstarch
- 1 tbsp unsalted butter, cold
Instructions
Crust
- Make it with a food processor: Place flour, salt, sugar, and butter in a food processor and pulse 4-5 times. Pea-sized butter flakes should still be visible. Add one tablespoon water after another and pulse 1-2 times after every tablespoon. Stop adding water when the dough starts to clump.
- If you don't have a food processor, then make it with a pastry cutter or two forks instead: In this case mix together flour, salt, and sugar in a large mixing bowl. Then add butter and cut it into the mixture until it resembles coarse meal with pea-sized butter flakes. Then add water little by little until the texture starts to clump.
- Divide pie crust into two halves and form 1 - 1.5 inch thick discs without kneading. Cover tightly with plastic wrap and refrigerate at least 2 hours or up to 2 days.
Filling
- In a large bowl, add blueberries, sugar, cinnamon, lemon juice, vanilla, and cornstarch and stir to combine. Set aside.
Assembling
- Preheat the oven to 375°F (190°C).
- On a lightly floured surface roll out the first dough disc into a 12-inch circle. Transfer to a 9-inch pie dish. The edges of the pie crust should hang out of the baking form.
- Drain the filling and discard all of the liquid. Add the filling without any excess liquid to the pie dish. Then cut butter into small pieces and put on top of the filling.
- Then roll out the second dough disc and place it on top of the filling. Decorate to your preference. If you cover the filling with a dough circle, then cut a few slits in the top layer that the steam can escape throughout baking. If you want to arrange a lattice, then cut the top layer into strips and lay strips over and under one another carefully. Seal and flute the edges. You can also cut out stars and arrange them on top of the filling as I did.
- Brush with either egg, egg wash (1 large egg and 1 tbsp water), egg yolk, egg white, or melted butter, and sprinkle with sugar.
- Bake for about 45 minutes until golden brown. Cover with parchment paper after 30 minutes to prevent it from heavy browning if necessary. Let cool to room temperature and transfer to the refrigerator. Chill for about 3 hours to allow the filling thicken up. Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
- Enjoy warm or cold with ice cream and fresh fruits.
Video
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Notes
- When making the double crust, use really cold butter.
- Don't forget to drain off extra juice from blueberries before putting in the crust.
- Don't skip refrigerating. That is what helps the filling thicken up.
Make ahead You can make the filling 1 day in advance and store covered in the fridge. Also, the crust can be made up to 2 days in advance and stored in the refrigerator or freeze for up to 3 months. To thaw, place the crust in the fridge overnight.
Cornstarch If you have an aversion to corn starch or you simply do not like it, don't worry! You can replace it with arrowroot, tapioca, or potato starch. Occasionally, some people use almond flour as it provides a subtle nutty flavor.
Blueberries You can use different fruit as well. It's important to remember that you should replace the blueberries cup for cup. So if you add 2 cups of strawberries, you would only use 4 cups of blueberries. Don't use more than a total of 6 cups of fruit.
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