The Best Homemade Blueberry Pie

Introduction

Are you craving a delicious and mouthwatering dessert that will impress your family and friends? Look no further than this homemade blueberry pie recipe. With its flaky crust and bursting with juicy blueberries, this pie is the epitome of summer. Whether you’re hosting a backyard barbecue or simply want to treat yourself to a sweet indulgence, this blueberry pie is the perfect choice. In this article, we will guide you through the step-by-step process of creating a pie that is sure to become a family favorite.

Why You’ll Love This Recipe

There are countless reasons why you’ll fall in love with this homemade blueberry pie. First and foremost, it’s incredibly easy to make. Even if you’re a beginner baker, you’ll be able to create a pie that looks and tastes like it came from a professional bakery. The combination of the flaky crust and the sweet and tangy blueberry filling is simply irresistible.

Not only is this pie delicious, but it’s also a healthier alternative to store-bought desserts. Blueberries are packed with antioxidants and are known to have numerous health benefits. By using fresh blueberries in this recipe, you’re not only treating your taste buds but also nourishing your body.

Ingredients

To make this heavenly blueberry pie, you will need the following ingredients:

– 2 ½ cups all-purpose flour

– 1 teaspoon salt

– 1 cup unsalted butter, cold and cubed

– ½ cup ice water

– 6 cups fresh blueberries

– 1 cup granulated sugar

– ¼ cup cornstarch

– 1 tablespoon lemon juice

– 1 teaspoon lemon zest

– 1 tablespoon butter, for dotting the pie

Step-by-Step Instructions

Follow these simple steps to create the perfect homemade blueberry pie:

1. In a large mixing bowl, combine the all-purpose flour and salt. Add the cold and cubed unsalted butter.

2. Using a pastry cutter or your hands, cut the butter into the flour mixture until it resembles coarse crumbs.

3. Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together. Be careful not to overmix.

4. Divide the dough into two equal portions and shape each portion into a disk. Wrap them in plastic wrap and refrigerate for at least 1 hour.

5. Preheat your oven to 375°F (190°C).

6. In a large mixing bowl, combine the fresh blueberries, granulated sugar, cornstarch, lemon juice, and lemon zest. Gently toss until the blueberries are coated.

7. Roll out one of the dough disks on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the pie dish and gently press it against the bottom and sides.

8. Pour the blueberry filling into the prepared pie crust. Dot the filling with small pieces of butter.

9. Roll out the remaining dough disk and place it over the filling. Trim any excess dough and crimp the edges to seal the pie.

10. Cut slits on the top crust to allow steam to escape during baking.

11. Place the pie on a baking sheet and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.

12. Remove the pie from the oven and let it cool for at least 2 hours before serving.

Expert Tips for Success

Here are some expert tips to ensure your blueberry pie turns out perfectly:

– Make sure your butter is cold when making the pie crust. Cold butter creates a flaky texture.

– Don’t overmix the dough. Mix until it just comes together to avoid a tough crust.

– Use fresh blueberries for the best flavor and texture. Frozen blueberries may release too much liquid and make the pie soggy.

– Let the pie cool completely before slicing. This allows the filling to set and ensures clean slices.

Variations and Substitutions

While this classic blueberry pie recipe is already incredible on its own, feel free to get creative and customize it to your liking. Here are a few variations and substitutions you can try:

– Add a sprinkle of cinnamon or nutmeg to the blueberry filling for a warm and cozy flavor.

– Replace half of the blueberries with raspberries or blackberries for a mixed berry pie.

– Substitute the all-purpose flour with whole wheat flour for a healthier crust.

– Use coconut sugar or honey instead of granulated sugar for a refined sugar-free version.

Serving Suggestions

A slice of homemade blueberry pie is delightful on its own, but you can take it to the next level by serving it with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The creamy and cool ice cream complements the warm pie perfectly, creating a heavenly combination of flavors and textures.

If you want to add a touch of elegance, garnish each slice with a sprig of fresh mint or a dusting of powdered sugar. This will not only make your pie visually appealing but also add a subtle hint of freshness.

FAQs

Q: Can I use frozen blueberries instead of fresh?

A: While fresh blueberries are preferable for this recipe, you can use frozen blueberries if fresh ones are not available. However, be sure to thaw and drain the frozen blueberries before using them in the filling to prevent excess liquid.

Q: Can I make the pie crust in advance?

A: Yes, you can make the pie crust ahead of time. Simply wrap the dough disks tightly in plastic wrap and store them in the refrigerator for up to 3 days. When ready to use, let the dough come to room temperature before rolling it out.

Q: Can I freeze the pie?

A: Yes, you can freeze the baked blueberry pie. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. It will keep well for up to 3 months. To serve, thaw the pie in the refrigerator overnight and reheat it in a preheated oven at 350°F (175°C) for 15-20 minutes.

Final Thoughts

Now that you have the ultimate homemade blueberry pie recipe, it’s time to roll up your sleeves and start baking. Whether it’s a special occasion or a simple weekend treat, this pie will surely impress everyone who takes a bite. Don’t forget to share your blueberry pie adventures with us and let us know how it turned out. Happy baking!

The Best Homemade Blueberry Pie

Recipe by Author

Indulge in the epitome of summer with this homemade blueberry pie recipe. A flaky crust bursting with juicy blueberries, this dessert is perfect for any occasion.

Course: Dessert Cuisine: American Difficulty: medium

★

★

★

★

☆

4.5 from 120 votes

Pin Print

🍽️

Servings

8

⏱️

Prep time

30

minutes

🔥

Cooking time

45

minutes

📊

Calories

420

kcal

Cook Mode

Keep the screen of your device on

Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 cup unsalted butter, cold and cubed
• ½ cup ice water
• 6 cups fresh blueberries
• 1 cup granulated sugar
• ¼ cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon butter

Directions

1. In a large mixing bowl, combine the all-purpose flour and salt. Add the cold and cubed unsalted butter.
2. Using a pastry cutter or your hands, cut the butter into the flour mixture until it resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together. Be careful not to overmix.
4. Divide the dough into two equal portions and shape each portion into a disk. Wrap them in plastic wrap and refrigerate for at least 1 hour.
5. Preheat your oven to 375°F (190°C).
6. In a large mixing bowl, combine the fresh blueberries, granulated sugar, cornstarch, lemon juice, and lemon zest. Gently toss until the blueberries are coated.
7. Roll out one of the dough disks on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the pie dish and gently press it against the bottom and sides.
8. Pour the blueberry filling into the prepared pie crust. Dot the filling with small pieces of butter.
9. Roll out the remaining dough disk and place it over the filling. Trim any excess dough and crimp the edges to seal the pie.
10. Cut slits on the top crust to allow steam to escape during baking.
11. Place the pie on a baking sheet and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
12. Remove the pie from the oven and let it cool for at least 2 hours before serving.

Nutrition Facts

Calories: 420

Fat: 22

Carbohydrates: 55

Protein: 4

Sodium: 320

Fiber: 4

Sugar: 28