This scrumptious blueberry pie is bursting juicy blueberries and has a flaky double crust. You only need 10 ingredients to make this stunning fresh blueberry pie.
In this blog post, I am going to share with you how you can make this flavorful blueberry pie recipe. Plus explain how you can substitute flavors like raspberry, cherry, and rhubarb.
Not feeling like plumb juicy, easy blueberry pie today? No problem, take a peek at my easy rhubarb pie recipe from scratch.
Why This Double Crust Blueberry Pie Recipe Works:
- You only need 10 ingredients to make this fresh blueberry pie.
- The blueberry pie filling is bursting with juicy, sweet blueberries.
- The double crust not only tastes fantastic but gives a stunning presentation.
- This fresh blueberry pie is a huge hit at barbecues, dinner parties, and get-togethers.
- How To Make Blueberry Pie
- Baker’s Tips
- Substitutions
- What Can I Substitute For Cornstarch?
- Can I Use Different Fruit When Making This Blueberry Pie Recipe?
- Frequently Asked Questions And Answers
- Do You Have To Thaw Blueberries Before Making A Pie?
- Why Is My Blueberry Pie Runny?
- What Is The Purpose Of An Egg Wash On Pie Crust?
- How Long Does Fresh Blueberry Pie Last And How To Store It?
- Can Easy Blueberry Pie Be Frozen?
- Recipe Video
How To Make Blueberry Pie
FIRST STEP: Begin making the crusty 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.
SECOND STEP: 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.
THIRD STEP: Stir blueberries, sugar, cinnamon, lemon juice, vanilla, and cornstarch in a large bowl and set aside.
FOURTH STEP: Begin by preheating oven to 375°F (190°C).
FIFTH STEP: 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.
SIXTH STEP: Drain filling and discard all of the liquid. Add filling to the pie dish. Then cut butter into small pieces and put on top of the filling.
SEVENTH STEP: Then roll out the second dough disc and place 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 top layer into strips and lay strips over and under one another carefully. Seal and flute the edges.
EIGHTH STEP: If desired, brush with egg, egg wash (1 large egg and 1 tbsp water), egg yolk, egg white, or melted butter, and sprinkle with sugar.
NINTH STEP: 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.
Baker’s Tips
- When making the double crust for the blueberry pie, use really cold butter.
- Bake blueberry pie for 30 minutes, then cover with parchment paper to prevent browning.
- Don’t forget to drain off extra juice from blueberries before putting in pie crust.
- Don’t skip refrigerating this blueberry pie recipe that is what helps the filling thicken up.
Substitutions
What Can I Substitute For 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.
Can I Use Different Fruit When Making This Blueberry Pie Recipe?
Yes, you can use a combination of different fruits when making this easy blueberry pie. 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
Frequently Asked Questions And Answers
Do You Have To Thaw Blueberries Before Making A Pie?
Yes, for my easy blueberry pie 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, and then you can prepare the blueberry pie filling. You can also use fresh blueberries too.
Why Is My Blueberry Pie Runny?
If your double crust blueberry pie recipe seems to have runny blueberry pie 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 blueberry pie filling soupier.
It’s essential not to skip the step of letting the blueberries sit for a few minutes before assembling the homemade blueberry pie. 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 On Pie Crust?
For this double-crust blueberry pie 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 bake to a gorgeous golden brown color.
Secondly, the egg wash will help the sugar that is sprinkled on it stick better.
How Long Does Fresh Blueberry Pie Last And How To Store It?
You should store this easy blueberry pie in the refrigerator for up to 3 days. This double crust blueberry pie recipe will not last very long on the counter. Plus, I feel like the blueberry pie just tastes better cold.
If you do risk leaving it on the counter, it will last around 1-2 days. No matter where you store it, it needs to be kept in an airtight container.
Can Easy Blueberry Pie Be Frozen?
Yes, you can freeze this fresh blueberry pie. You can either make the pie ahead without baking and freeze or prepare it thoroughly and freeze it. Either way, it will turn out fantastic. It’s essential to wrap the pie 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.
If you try this Blueberry Pie recipe leave a comment, rate it, and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
Make sure to check out these pie recipes as well!
This scrumptious blueberry pie is bursting juicy blueberries and has a flaky double crust. You only need 10 ingredients to make this stunning fresh blueberry pie.
- 2 1/2 cups all-purpose flour, spooned and leveled (300g)
- 2 tsp granulated white sugar
- 1 tsp salt
- 1 cup unsalted butter, cold (226g)
- 6-8 tbsp cold water (90-120ml)
- 6 cups blueberries, fresh or thawed (890g)
- 1/2 cup granulated white sugar (100g)
- 1/2 tsp cinnamon
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/4 cup cornstarch (28g)
- 1 tbsp unsalted butter, cold (14g)
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.
Stir blueberries, sugar, cinnamon, lemon juice, vanilla, and cornstarch in a large bowl and set aside.
Preheat 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 filling and discard all of the liquid. Add filling 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 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 top layer into strips and lay strips over and under one another carefully. Seal and flute the edges.
If desired, brush with 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.
Enjoy warm or cold with ice cream and fresh fruits.
Recipe Video
SUBSTITUTIONS
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.
Different Fruit
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. Here are some ideas to try:
- Rhubarb
- Cherries (pitted)
- Raspberries
- Strawberries
- Peaches
RECOMMENDATIONS
- When making the double crust for the blueberry pie, use really cold butter.
- Bake blueberry pie for 30 minutes, then cover with parchment paper to prevent browning.
- Don't forget to drain off extra juice from blueberries before putting in pie crust.
- Don't skip refrigerating this blueberry pie recipe, that is what helps the filling thicken up.
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