Fruit pies are total crowd-pleasers, but let’s face it: peeling and pitting those fruits can be a real pain in the you-know-what. So here’s my genius solution: blueberry pie! It’s an easy walk in the park from start to finish, so much so that even my kiddos have fun in the kitchen.

Why We All Love Blueberry Pie With Frozen Blueberries

A blueberry pie is an ultimate ode to our juicy blueberries! Its perfect mix of sweet and tart just hits the spot for me. The sugar in the filling does amp up the natural sweetness, but that subtle hint of tart keeps things from getting too sugary sweet!
The classic version is 100% blueberry heaven, but you can always get wild with some fun twists. Think raspberry, cherry, peach, or key lime fillings. Or, a crunchy crumble topping will add a perfect finishing touch.
This guy is a year-round superstar, whether you serve it warm with a scoop of vanilla ice cream (hello, melty goodness!) or chilled for a refreshing summer treat. It’s a hit with everyone, young and old, and a perfect ending to any meal.

8 Basic Steps To Make Blueberry Pie

Ingredients

Seriously, blueberry pie filling is the speed demon of all fruit pies. Why? Because there’s no pitting, peeling, chopping, or hulling involved. Talk about a time saver!

And here’s the best part: it doesn’t even have to be pre-cooked (trust me; I already tested it out!) Just rinse the berries quickly, pat them dry, then toss them together with:

Flour
Sugar
Cinnamon
Cornstarch
Lemon zest
Lemon juice

Easy peasy, right? Also, we will need some butter pieces to dot on the filling – right before we top our pie dough.

(Ảnh các nguyên liệu cần chuẩn bị)

Instructions

Flaky Crust

Step 1.

Here’s my all-time favorite recipe for the flaky pie crust! Just follow the steps.

Filling

Step 2.

Grab a big bowl and toss in those juicy blueberries, along with the flour, sugar, cinnamon, cornstarch, lemon zest, and fresh lemon juice. Give it all a good stir until everything’s mixed up.

Is the mixture still a bit dry or powdery? No worries; just squish some blueberries to moisten it up. You can cover this filling and pop it in the fridge for a day if you want!

Step 3.

Next, let’s prep our oven. Adjust its rack to the low third and crank the oven temperature to 425°F (or 218°C). And here’s my little trick: I pop a baking sheet on another rack below to catch nasty drips from the berries.

Step 4.

Flour up your work surface and roll out a chilled dough disc (keep another disc in the fridge) until you’ve got a nice 12-inch circle. Gently lay it into your 9-inch dish, tucking it in snugly with your fingertips to make sure it’s all smooth. Pour that delicious filling into the dish (it should be spread evenly), then dot some butter pieces on top.

Now, we’re ready to assemble our top crust – but we’ll get to that in just a second!

Lattice

Step 5.

It’s time to bring that other chilled dough disc from the fridge into the spotlight! Roll it out into a nice 12-inch circle. Grab a pizza cutter, sharp knife, or pastry wheel and slice that dough into strips.

Now comes the fun part. Carefully weave those strips under and over each other like a cozy little dough blanket. Don’t worry if it feels a bit like playing with spaghetti; just keep at it! Press their edges against your bottom crust to seal the deal, and use a knife to cut out any extra dough.

Finally, give those edges a little flair by fluting or crimping them with a small fork.

Step 6.

Brush the top crust lightly with egg wash for a golden finish, and if you’re craving a sweet crunch, sprinkle on some coarse sugar.

Baking

Step 7.

Pop that beauty into the oven for 25 minutes, then lower the heat to 375°F (or 190°C). Remember to slip a shield around the edges to keep them from getting too toasty.

Let it bake away until those filling juices bubble all over the place — even in the middle! This part usually takes me another 40 to 50 minutes. The waiting might seem too much, but trust me, it’s worth it. Underbaking means a sad, soupy mess, and nobody wants that.

If you want something more precise, stick a thermometer into the filling; around 200°F (or 93°C) is good to go. Oh, and if the pie top starts looking a little too golden towards the end, take off the shield and pop some foil on the pie to keep it in check.

Great. Now you’ve got yourself one heck of a pie!

Step 8.

Once your homemade blueberry pie is done baking, get it out of the oven and gently place it on a wire rack.

Let it cool for 4 hours or even longer before you even think about slicing. Trust me, I know digging right in is tempting, but if the blueberry pie is still warm, the filling will become way too juicy. So be patient, let it settle, and then you can enjoy every delicious bite!

More of a muffin person? Then check out my recipe for blueberry muffins!

Notes

1. Do you know that different blueberry varieties can affect the flavor of your pie? I’m speaking from experience! Wild blueberries tend to be smaller and tarte than cultivated blueberries, so I sometimes use a mix of both to achieve a more complex flavor profile.

2. We all know a beautiful lattice crust looks incredible on the pie. But I must say, it’s not easy to make, especially if you are a fresh beginner! In that case, a simple top crust with slits for venting steam will be perfectly okay.

FAQs

How Can I Prevent A Soggy Bottom Crust?

Pre-bake the crust a little before adding the blueberry filling (blind baking). Or you can brush the bottom crust with melted butter or egg white before filling to create a barrier. Sprinkling it with a little flour or bread crumbs also works wonders!