Introduction
This Fresh Blueberry Pie captures the pure, bright flavor of summer berries in a flaky, golden crust. The filling is perfectly thickened and not overly sweet, letting the fruit truly shine. You’ll find it’s a wonderfully simple and impressive dessert to celebrate the season.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Ingredients
- 5 cups fresh blueberries
- 1 tablespoon fresh lemon juice
- ¾ cup granulated sugar
- 4 tablespoons cornstarch
- 3 tablespoons all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 9-inch double crust pie pastry (homemade or store-bought)
- 1 tablespoon butter (cut into very small pieces)
- 1 large egg
- 1 tablespoon water
- 1 tablespoon coarse sugar or granulated sugar (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, gently mix the fresh blueberries and lemon juice.
- In a separate small bowl, whisk together the granulated sugar, cornstarch, all-purpose flour, salt, and ground cinnamon.
- Sprinkle the dry sugar mixture over the blueberries and gently toss until the berries are evenly coated.
- Roll out one pie pastry and fit it into a 9-inch pie plate. Trim the edges, leaving a ½-inch overhang.
- Pour the blueberry filling into the pastry-lined pie plate. Dot the top of the filling with the small pieces of butter.
- Roll out the second pie pastry and place it over the filling. Trim any excess, then crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
- In a small bowl, whisk together the egg and water to create an egg wash. Lightly brush the top crust with the wash.
- If desired, sprinkle the coarse or granulated sugar over the egg-washed crust.
- Place the pie on a baking sheet (to catch any drips) and bake for 20 minutes.
- Reduce the oven temperature to 350°F (175°C) and continue baking for 30-35 more minutes, or until the crust is deep golden brown and the filling is bubbling through the vents.
- Transfer the pie to a wire rack and let it cool completely, for at least 3-4 hours, to allow the filling to set before slicing.
Variations
- Lattice Top: For a classic look, weave the top crust into a lattice pattern before sealing.
- Crumb Topping: Skip the top pastry crust and instead combine ¾ cup flour, ½ cup brown sugar, and ½ cup cold cubed butter into a crumble. Sprinkle over the filling and bake.
- Mini Pies: Divide the filling and pastry to make individual hand pies or mini tartlets, adjusting the bake time accordingly.
- Serve à la Mode: Top each warm slice with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream.
Tips for Success
- Let the pie cool completely. This is crucial for the cornstarch to fully thicken the filling for clean slices.
- Use a glass or ceramic pie plate for even browning; if using metal, keep a close eye on the crust as it may brown faster.
- For a shinier, darker top crust, you can brush it with heavy cream instead of the egg wash.
- Toss the filling gently to avoid crushing the blueberries, which helps prevent a murky-colored filling.
Storage & Reheating
Store the cooled pie, covered loosely at room temperature, for up to 2 days, or in the refrigerator for up to 4 days. To reheat, warm individual slices in a 300°F oven for 10-15 minutes to refresh the crust.
FAQ
Can I use frozen blueberries?
Why is my filling runny?
This is usually because the pie was sliced before it had cooled completely. The filling needs several hours at room temperature to set properly.
Can I make this pie ahead of time?
Yes. You can prepare the filling and store it in the refrigerator for up to a day before assembling and baking. The baked pie is best enjoyed within 1-2 days.
What if I don’t have cornstarch?
You can substitute the 4 tablespoons of cornstarch with 6 tablespoons of all-purpose flour, though the filling will be slightly more opaque and less glossy.
Do I have to use both cornstarch and flour?
Yes, this combination helps create the perfect thickened texture for a blueberry pie that holds its shape.
My crust is browning too quickly. What should I do?
If the edges or top are browning too fast, tent the pie loosely with aluminum foil for the remainder of the baking time.