Blueberry Pie

When blueberries are in season, what better to do with them (other than eating them straight from the basket) than make blueberry pie? Blueberries have been found to be a “superfood”, so good for you that you should go out of your way to eat them. They neutralize free radicals, protect your heart, improve your vision, and protect against degenerative brain diseases. (See the whole story at The World’s Healthiest Foods website.) Yet another good reason to make and eat blueberry pie.

Blueberry Pie Recipe

  • Prep time: 1 hour
  • Cook time: 1 hour
  • Yield: Makes one pie with 8 servings.
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Ingredients

Crust:

Filling ingredients:

  • 6 cups (about 2 1/4 pounds or 1 kilo) of fresh (or frozen) blueberries, rinsed and stems removed (if using frozen, defrost and drain first)
  • 1/2 teaspoon lemon zest
  • 1 Tbsp lemon juice
  • 1/4 cup (about 30g) all-purpose flour (for thickening)
  • 1/2 cup white granulated sugar (100g)
  • 1/4 teaspoon cinnamon
  • 2 Tbsp butter (unsalted), cut into small pieces

Egg wash ingredients:

  • 1 egg
  • 1 tablespoon milk

Method

1 Prepare the crust. Roll out half of the dough to 1/8-inch-thick circle on a lightly floured work surface, about 13 inches in diameter. Fit the dough over a 9-inch pie pan, and trim the edges to a 1/2 inch over the edge all around the pan. Put into the refrigerator to chill for about 30 minutes.

roll out dough and place in pie pan prepare blueberries fill pie with blueberries, dot with butter place top crust on pie and chill

2 Gently mix the blueberries, sugar, flour, cinnamon, lemon zest, and lemon juice in a large bowl. Transfer them to the chilled bottom crust of the pie pan. Dot with butter pieces. Roll out remaining dough to the same size and thickness as the first. Place on top of the berry filling. Tuck the top dough over and under the edge of the bottom dough, and crimp the edges with your fingers. Transfer the pie to the refrigerator to chill until the dough is firm, about 30 minutes. Heat oven to 425°F.

3 Whisk egg and milk together to make an egg wash.

prepare an egg wash cut steam vents into top of pie

4 Remove the unbaked pie from refrigerator. Brush the top with egg wash. Score the pie on the top with 4 cuts (so steam can escape while cooking). Place the pie on the middle rack of the oven with a parchment paper or Silpat lined baking pan positioned on the lower rack to catch any filling that may bubble over. Bake for 20 minutes at 425°. Reduce heat to 350°F and bake for 30 to 40 minutes more or until juices are bubbling and have thickened. Transfer to a wire rack to cool. Let cool completely before serving.

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Links:
Pie crust recipe

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Showing 4 of 57 Comments

  • wilma

    Thank you so much for you help. Everything went well and delicous.

  • christina

    This pie is absolutely delicious. I made this pie for a friend of mine and now she uses some of her land to grow blueberries so that I can make her more pies! I flute the edges and put 4 slits on top of the pie, very pretty.

  • Barry

    Super recipe–simple and delicious. I used a ton of organically grown berries bought at the Berkeley Farmers’ Market.

    I had a hellish time locating the pastry crusts: Berkeley Bowl? Nope. Whole Foods? Uh-uh. Astronomicos? Finally! And pricey! The crusts cost as much as the berries. But so worth it. I’m told the brevity of the ingredients list–flour, butter, water, salt–is a good sign.

    Maker is a San Francisco company called French Picnic , whose site wasn’t responding when I went looking.

  • josh

    I tried this recipe with rye flour by mistake and the pie came out tasting amazing.

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