blueberry pie

This simple no-bake Blueberry Chia Pudding Cake is a light vegan yogurt cheesecake pie that is healthy, vegan AND delicious! The recipe is super easy to make, requires just 6 ingredients and it is perfect to enjoy for dessert or a snack or even for breakfast!

Blueberry Chia Pudding Pie | Vegan

vegan butter (melted (or coconut oil))

coconut milk (or other non-dairy milk)

tbsp chia seeds

blueberries (fresh

oz non-dairy yogurt (*see notes)

sugar

vanilla extract

non-dairy milk (or blueberry juice

tsp agar (100% powder

blueberries

blackberries

Lightly grease a 7-Inch (18-cm) springform pan and line the bottom with parchment paper.

Add cookies (or granola) into a blender or food processor and crush until finely ground. (Alternatively, put the cookies into a freezer bag and crush them with a rolling pin).

Transfer ground crumbs into a bowl, add the melted vegan butter and mix to combine.

Press the mixture onto the bottom of the prepared springform pan. Then place in the freezer (or fridge) for about 15 minutes to set (*see step-by-step photos in my blog post above).

Cookie Pie Crust

Add the coconut milk into a bowl. Whisk in the chia seeds until there are no lumps. Let sit for 5 minutes, stirring occasionally.

In the meantime, purée the blueberries in a blender until smooth. (Alternatively, heat the blueberries in a pot and cook until they’re soft enough to mash with a fork).

Stir the puréed blueberries, non-dairy yogurt, sugar, and vanilla extract into the chia pudding until combined (*see blog post for serving suggestions).

Blueberry Chia Pudding

In a small saucepan, stir the agar powder into the non-dairy milk. Bring to a boil and cook for about 2 minutes or according to the package instructions. Remove from heat, and quickly stir into the blueberry chia pudding until well combined. Then immediately fill the mixture onto the cookie crust, smoothing out evenly. Refrigerate for 3-4 hours at least (or better overnight) to firm up.

When ready to serve, garnish with fresh blueberries and blackberries or other toppings you like. Enjoy!

Chia Cheesecake Pie

Mixed Fruit Tart

all-purpose flour

almonds, toasted, and cooled

unsalted butter,

eggs

apricot preserves

fruit,

water

To make the crust, put the flour in a large bowl. Add the sugar and mix. Using your hands, make a well in the center. Place the butter pieces and egg yolk in the well. Using your fingers, work the butter and egg yolk together until well combined then work the butter-egg mixture into the flour mixture until combined. The dough will be crumbly, but when you squeeze a handful in your hand, it should hold together.

Sprinkle into a 10-inch pie or tart pan. Press the dough firmly and evenly onto the bottom of the pan. Make ropes of the dough and press them onto the walls, making sure not to let the crust thicken at the corners. It should make a clean right angle where the sides meet the bottom. Chill the crust at least 30 minutes or, covered, up to 3 days.

Preheat the oven to 375 degrees F. To make the frangipane filling, in a food processor fitted with a metal blade, pulse the almonds and sugar just until sandy. Do not over-process, or the mixture will become pasty. Add the butter and process just until blended. Add the eggs and process until blended. Scrape down the sides of the bowl, add the vanilla and flour, and process until smooth (you have just made a frangipane). Spoon the frangipane into the unbaked tart shell. Bake until the frangipane is golden brown and puffy and the crust is golden brown, 45 to 50 minutes.

Let cool. Spread 3/4 cup apricot preserves or a little leftover custard on the surface of the baked tart to act as a bed for the fruit. Slice fruit and arrange it decoratively. Heat the remaining 1/4 cup apricot preserves with water until boiling and smooth. Brush the fruit with the apricot preserves to protect the fruit from drying out and make it glisten.

I just made this with freshly picked blackberries from our yard and it was amazing!  Beautiful and delicious.  Mine cooked in 30 minutes, too, and got a little too brown.  Next time I will lower the temperature to 350 and see what happens.

this was very easy to make and received  rave reviews but mine cooked in 30 minutes  should the temp really have been 375?

The preserves soften the cookie crust so make sure you put the preserves on the cake several hours prior to serving. When i first made it we held off putting the glaze on because we wanted the fruit to be as fresh as possible, however the preserves soak into the cake and make it really soft and delicious.  Make sure to roll out the dough and just don't hand press it in to make sure it is even around the bottom and edges, the actual crust not franngiopane could maybe use a bit more moisture, but i just tried to hand press it into the tart pan versus roll it out and cut it, that could have made the difference  Simple to make and everyone liked it.

just added this recipe to my favorites as i am coming back to it for a third time.  my variants included replacing 1/4 of the almonds with macadamia nuts, roasted for a shorter period of time (to avoid burning with the almonds). great flavor.  one tart was of pears, cored and sliced to 1/16th in. on the mandoline and placed to some effect in a spiral on the top of the tart. another was of in-season blackberries and raspberries with the apricot glaze. awesome.  adding a thick layer of a quick creamy custard on top off the nut paste layer as a bed for the fruit proved ideal.  tonight's tart will be of mandarin oranges and raspberries with the apricot glaze. and another pear, this time paper thin.  this is a great recipe to launch your creations. your audience will think you are a genius. 5 stars.

This is yummy!!! I usually use all strawberries instead of the mixed fruit. But it's delicous both ways.

I've made this tart several times and everytime it seems to get better.  I get requests from everyone I've made it for to PLEASE make it again.  It's become my signature recipe that I bring whenever I'm asked to bring dessert to a friend's house.  The almonds really make the flavor pop against the sweet fruit.  I highly recommend trying this recipe.

MAKES A GREAT TART.  YOU DON'T NEED AS MUCH BUTTER

this tart recipe is great! it wasn't too hard to make, either. very very tasty.. everybody loved it! even the picky eater! i would definitely make this one again.

No rolling out dough and worrying about it being perfect, this blueberry pie is simple, easy, and delicious for a dessert your company will love year round.&nbsp;

Crustless Blueberry Pie

all purpose flour

cinnamon

salt

unsalted butter, melted

Preheat oven to 350F. Use the wrapper of the butter to grease a 9-inch round pie dish set aside.&nbsp;

In a large bowl, add flour, ¾ cup of sugar, cinnamon, salt, and whisk to combine; set aside.&nbsp;In a medium bowl add the melted butter (I heated my butter in the microwave for about 45 seconds.) Wait for it to cool off before adding the eggs to avoid cooking them. Add the eggs, vanilla extract, and combine with a fork.

Pour the wet mixture into the dry and stir to combine.&nbsp;Add 2 cups blueberries and stir to combine. (I used about 1 ¾ cups fresh berries and a ¼ cups frozen wild blueberries for tartness)

Pour batter into a glass pie dish.&nbsp;Sprinkle 1/4 cup fresh blueberries over the top.&nbsp;Sprinkle 1 tablespoon sugar over the top.&nbsp;Bake for about 50 to 60 minutes, or until edges are slightly brown and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter.

Allow pie to cool before slicing and serving. Serve with whipped cream or vanilla ice cream. Pie will keep for up to 5 days.

This easy homemade dessert pie screams summer and is perfect for serving with whipped cream or vanilla ice cream.

Easy Blueberry Pie

pie dough

(5 cups) fresh blueberries

lemon juice

milk

brown sugar +

egg, egg

Butter a 9-inch pie pan. For crust: On...

Butter a 9-inch pie pan. For crust: On a lightly floured surface, roll out half of dough to 1/8-inch-thick circle. Fit into a 9-inch buttered pie pan, trim, leaving about 1/2-3/4 inch overhang. Cover crust with plastic wrap and chill in refrigerator for about 30 minutes. If making a full top crust, roll out remaining half of dough into a circle approximately 1 inch larger in diameter than pie pan, cover with plastic wrap and chill in refrigerator for about 30 minutes. If creating a lattice top, on a lightly floured surface, roll remaining half of dough 1/8 inch thick into rectangle approximately 11x14 inches. Cut into 10 separate 3/4 inch strips. Cover strips with plastic wrap and chill for about 30 minutes.

Adjust oven racks, place one rack on bottom...

Adjust oven racks, place one rack on bottom level and one in the middle. Place baking sheet or baking stone on bottom rack. Preheat oven to 400-degrees F.

In a large bowl whisk together lemon juice...

In a large bowl whisk together lemon juice and milk, gradually sprinkle in 4 tablespoons of flour, whisk until smooth. Stir in brown sugar and cinnamon. Add blueberries, and stir to coat. Let sit for about 5 minutes. Pour into prepared bottom crust.

Brush the rim of the crust with the...

Brush the rim of the crust with the egg wash, place the top crust on, trim to 1/2 inch larger than size of pan, and crimp together edges with fingers to seal bottom and top crusts, or weave strips of dough to create lattice top, crimping edges to seal. If dough seems soft and warm, cover top with plastic wrap and chill pie in refrigerator for about 20-30 minutes. (Pie can also be tightly wrapped (airtight) with plastic wrap and placed in a large plastic zip-top freezer bag and frozen for up to 2 months.)

Brush crust with the egg wash, sprinkle lightly...

Brush crust with the egg wash, sprinkle lightly with sugar and place pie on baking sheet or baking stone on bottom rack and bake for 20 minutes. Reduce heat to 375-degrees F and transfer pie (on baking sheet) to center rack. Cover the rim of pie crust with foil. Continue to bake at 375-degrees F until crust is golden and the filling is bubbling, about 30 to 40 minutes. Check crust every 10 minutes or so, and if crust/lattice starts to brown too much, tent pie loosely with a piece of foil. Let cool to set and thicken before serving (if you can wait that long).

Simply the best blueberry pie! The filling's juicy but stable. The crust is buttery and flaky. Decorate however you'd like, but always serve with ice cream!

Homemade Blueberry Pie

pie crust (my recipe makes 2 crusts; 1

(890 grams) fresh blueberries*

(135 grams) granulated sugar

(28 grams) cornstarch

Tablespoon (15 milliliters) lemon juice

1 Tablespoon (15 grams) unsalted butter,

egg,

optional: coarse sugar

The crust

 Prepare my pie crust recipe through step 5.

Make the filling

 Stir the blueberries, granulated sugar, cornstarch, cinnamon, and lemon juice together in a large bowl. Set filling aside as the oven preheats.

Roll out the chilled pie dough

 On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9&#215;2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust, leaving any excess liquid in the bowl (you don&#8217;t want that in the filling&#8211; discard it). Dot the pieces of butter on top of the filling.

Arrange the lattice

 Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips 1-2 inches wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small knife to trim off excess dough. Crimp the edges with a fork, if desired. (Alternatively, you can top with pie crust stars, as pictured above. See notes below. Or simply cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents. Trim and crimp the edges. Or a crumble or streusel topping would be great as well.)

Lightly brush the top of the pie crust with the egg/milk mixture. Sprinkle the top with a little coarse sugar, if desired.

Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F (177°C) and bake for an additional 25-30 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.

Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

The Perfect Blueberry Pie recipe uses a homemade pie crust and fresh blueberries. You'll love this classic pie recipe!

Perfect Blueberry Pie

all-purpose-flour

butter

vegetable shortening

vodka (chilled)

cornstarch

nutmeg

egg white (lightly beaten)

Make the dough in a food processor by combining half of the flour, sugar, and salt together and pulsing until combined. Add in the butter and shortening pieces and process for about 15 to 20 seconds until combined. Add in the remaining half of the flour and pulse until all the flour is incorporated. Sprinkle in cold water and vodka and pulse 5 or 6 times until combined into a dough. Divide into two even pieces and wrap in plastic wrap. Refrigerate 1 hour.

In a large mixing bowl, toss together blueberries and 1 cup sugar. Let sit 1 hour. Drain any excess liquid from the blueberries. Toss with cornstarch, lemon juice, cinnamon, nutmeg and salt.

Roll out your bottom crust into a 12-inch circle. Make sure you use a well floured surface and rolling pin to prevent sticking. Roll the circular dough loosely around the rolling pin to transfer to a 9-inch pie dish (deep dish). Be gentle and press it carefully into the plate letting the edges hang over. Refrigerate until ready to use.

Prepare your lattice crust by rolling the remaining dough half into a 13 by 10 inch rectangle. Transfer to a baking sheet lined with parchment paper. Cut into 8 even strips. Chill if needed.

Place the prepared pie plate on a baking sheet (in case of spillage). Scoop the blueberry filling into the pie shell. Lay 4 of the lattice strips on top of the blueberries, giving even spacing between. Weave the remaining lattice pieces perpendicular, lifting every other piece to create a lattice. Trim the excess dough that is hanging around the pie plate with kitchen scissors or a sharp knife. Pinch the lattice and crust edges together and then crimp the dough evenly around the pie using your fingers.

Brush the crust with the beaten egg and sprinkle with 1 tablespoon sugar. Bake in the preheated oven for 25 minutes. Reduce the temperature to 375 degrees and cook 30 to 35 minutes more until crust is golden brown and juices are bubbling and set. Transfer pie dish to a wire rack to cool.

Blueberry pie is made with sweet plump blueberries baked inside a flaky pie crust.

Blueberry Pie

unsalted butter (very cold)

tapioca

In a large ceramic bowl, combine the flour and the salt with a fork. Cut in the shortening and the butter with a pastry cutter. You will see pea size pieces. Gently combine the mixture with a little bit of cold water. Roll around the dough with one hand just until it is combined and pulls away from the edges of the bowl. Do NOT over work the dough.

Place the dough into a large Ziploc bag and set into the refrigerator for about 30 minutes to an hour to chill.

Pie Crust

In a medium bowl, combine the blueberries, lemon juice, sugar and tapioca. Set aside.

Cut the dough into two equal size pieces. Set once piece back into the bag to keep it fresh. Roll out the dough on a lightly floured surface. Place one rolled out pie crust into a 9-inch Pyrex pie dish. Pour in the prepared blueberries and place a tablespoon of butter on top, cut up into a few pieces.

Roll out the top crust. Fold in quarters to easily transfer to the top of the pie. Roll the crust under around the edge of the pie. Place your forefinger and thumb on the outside edge of the pie, press your opposite forefinger inside the pie towards those fingers to create a crimped edge. Continue the pattern until you've done the entire pie.

Cut a few slits in the top of the pie with a sharp knife. Brush a little egg wash all over the pie and sprinkle with some sugar.

Cook the pie in a preheated 400 degree F oven for about 1 hour or until golden brown. If the pie starts to get too brown, cover loosely with a piece of tin foil that you cut a whole in the center to let the steam escape.

Let the pie cool completely before cutting.

Standing at attention, the decorative stars on this patriotic pie look like they're pledging allegiance to the flag.

4-Ingredient Blueberry Pie

Food Network Kitchen’s 4Ingredient Blueberry Pie as seen on Food Network.

Adjust 2 racks to the top and bottom thirds of the oven and preheat to 425 degrees F. Put a baking sheet or pizza stone on the bottom rack.

Combine the sugar with 4 cups of the blueberries in a medium saucepan. Bring to a simmer over medium heat, crushing up the berries with a wooden spoon to release their juices, and cook, stirring occasionally, until thick and reduced by half, 15 to 20 minutes. Remove from the heat and stir in the flour and the remaining 2 cups blueberries. Transfer to a bowl and cool completely, about 45 minutes.

Meanwhile, fit one of the pie crusts into a 9-inch pie plate and fold and crimp the edges as desired. Refrigerate while you wait for the filling to cool.

Line a baking sheet with parchment. Cut out as many stars as you can from the second pie crust. Arrange on the baking sheet. Bake on the upper rack until golden, about 10 minutes. Set aside to cool.

Stir the cooled filling once and pour into the dough-lined pie plate; spread it out into an even layer. Place the pie on the preheated baking sheet, turn the oven down to 375 degrees F and bake until the crust in golden and the edge of the filling is bubbly, 55 to 60 minutes. Remove to a rack to cool. Press the stars into the filling, standing them up slightly. Let cool at least 2 hours before serving.

My family loves this. I have made it many times. Requested a lot for special times and occasions.

This was my first time making AND having blueberry pie, and it did not disappoint! I did, however, add cinnamon to it and I think it only enhances the situation. Thank you! <div>Now... can anyone tell me if and/or how to replace the sugar with something unrefined such as honey or maple syrup? TIA!!! </div>

Great pie! I made in a cast iron skillet to give it a rustic look for the 4th of July. Also brushed the stars with egg white and added red sprinkles before baking. After reading other reviews, I used 4 tablespoons of flour instead of 3 and it was perfect. Pie does get wet after sitting so don’t put stars on until you’re ready to serve. 

I tried this recipe exactly, however I did add a little bit more flour because I’ve made this recipe before but end result was delicious. I have made this recipe many times because it always comes out right.

I don't know if the previous review was written by someone who actually tried the recipe but I did. I don't use store bought crusts but really wanted to give this a try, I got two compliments on the crust itself and the pie was enjoyed by everyone, I thought it was a little loose so I'll probably add a little more flour next time and those stars on top will get soggy if you put them on too far in advance. Those two reasons are the reason I'm not giving this a 5-Star rating but I'll make it again even if it is as a three ingredient pie filling.

The ultimate Blueberry Pie Recipe! The filling is bursting with sweet, juicy blueberries and tastes amazing with vanilla ice cream.

Blueberry Pie Recipe

recipe

lemon

Tbsp lemon juice (freshly squeezed)

Tbsp all-purpose flour

egg (+ 1 Tbsp water)

Pre-make your pie crust and let it refrigerate 1 hour in refrigerator before using. Roll the first disk into a 13" circle and transfer to a 9" wide pie pan.

Roll the second crust into a 12" circle and use a pizza cutter to slice into ten 1-inch strips.

In a large mixing bowl, combine 6 cups blueberries, 1 tsp lemon zest, 2 Tbsp lemon juice, 1/2 cup granulated sugar, 4 1/2 Tbsp flour, 1 tsp cinnamon and toss to combine. Transfer blueberries into the dough-lined pie pan, mounding it just slightly in the center and keeping the edges clean of blueberry juice.

Using the 10 strips of dough, create a lattice crust over the top (see photo tutorial on natashaskitchen.com), pinch the edges to seal and crimp edges if desired.

Beat together 1 egg and 1 Tbsp water and brush the egg wash over the lattice crust and edges. Bake in the center of the oven at 375˚F for 50-60 minutes, or until crust is golden and blueberry juice is bubbling at the edges.

Fresh Blueberry Pie

blueberries,

sugar,

cassis liqueur

Perfect Pie Crusts

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Mix the blueberries, the 1/2 cup of sugar, the flour, lemon zest, lemon juice, and cassis in a large bowl.

Carefully ease one pie crust (recipe linked in the ingredients list)  into a 9-inch pie plate, making sure not to stretch the dough at all, or it will shrink as the pie bakes. With a sharp knife, cut the excess dough off at the edge of the pie plate. Spoon the blueberry mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you have all the juices.

Brush the edge of the crust with the egg wash. Carefully lay the second crust on top, again easing &#8212; not stretching &#8212; it onto the pie. Cut the excess dough off at the edge of the pie plate. Press the two edges together with a dinner fork. Brush the top crust with the eggs wash, cut three slits for steam to escape, and sprinkle with sugar.

Place the pie on the prepared sheet pan and bake in the middle of the oven for 45 to 50 minutes, until the filling is very bubbly and the crust is nicely browned. Allow to cool and serve warm or at room temperature.

Cut each pie into 8 equal pieces. Serving size: 1 slice. 

Oh my! This looks just fabulous and the blueberries in my area are soooo sweet right now! Thanks for sharing this beauty. I'm making this for sure!

You are the best chef I learn. Thank you 

Our blueberries weren’t particularly sweet, and there was too much lemon juice in the recipe. For the same amount of blueberries, other recipes use 1 Tablespoon rather than 1/4 cup. I made a crumb topping that used an additional 1/2 cup of sugar which should have made the pie extra sweet, but It was sour. We threw it away.

It is excellent except for the egg wash. The crust came out darker than normal. Next time I will leave out the egg wash.

I’m going to show you how to make Blueberry Pie Filling, so you never have to buy it from the store again! You can use fresh or frozen berries – it’s so easy!

Blueberry Pie Filling Recipe

(about 9 ounces) blueberries (see note)

(67 grams) granulated sugar

Place blueberries and ¼ cup water in a medium saucepan. Heat over medium-low heat and cook, stirring occasionally, until you notice some of the blueberries breaking down, about 3-5 minutes depending on how hot your stove is.

While they are cooking, mix the cornstarch, 1 tablespoon water and lemon juice in a small bowl and stir until smooth. Set aside.

Add the sugar and stir. Then stir the cornstarch slurry to make sure there are no lumps and stir it into the blueberries. Stir constantly until mixture thickens, just 1-2 minutes or so. Once the mixture bubbles it’s done. Remove from the heat and transfer to a jar or bowl to cool.

Cover warm mixture so it doesn’t form a skin and let come to room temperature, then chill if not using.

Store in an airtight container in the refrigerator for up to 1 week.

Use as directed in desired recipes, as a no-bake filling for pie or lush, or use it in a baked pie or danish. Follow the directions on the recipe you&#39;re using for baking instructions.

Homemade Blueberry Pie features a perfectly crisp and flaky crust with a thick, fresh, and summery luscious filling. Tons of tips for preventing watery soggy fruit pies inside!

Homemade Blueberry Pie Recipe

Double crust pie dough,

(560 grams) blueberries,

(280 grams) wild blueberries, ((don’t thaw if frozen))

(150 grams) granulated sugar

(40 grams) cornstarch

lemon juice ((don't omit))

unsalted butter, (diced)

heavy cream or whole milk

Turbinado or coarse sugar, (for sprinkling)

Remove one disk of pie dough from the fridge. If needed, let sit at room temperature for up to 5 minutes or until slightly pliable.

Roll the dough out on a floured work surface. Keep turning the dough after every roll to ensure it doesn’t stick to the counter and is of even thickness. Add additional flour to the dough, the counter, and your rolling pin as needed. Roll out into about a 12-inch circle with a 1/8-inch thickness.

Gently roll the dough up and around the rolling pin then unroll and drape over a 9-inch deep dish pie pan, preferably tempered glass. Gently mold into the cavity of the pie pan. Do not stretch the dough to fit or it will shrink during baking. Trim the dough edges to sit flush with the pie pan edge. Cover and place in the fridge.

Remove the other piece of dough from the fridge and repeat the above, but rolling out to a 13-inch circle. Using a pastry wheel, cut 1-inch wide strips. You will need 10 strips. Place the strips on a sheet tray or cutting board and refrigerate until ready to assemble.

Prepare the dough:

In a large bowl, toss together all of the blueberries with the sugar, cornstarch, lemon zest, lemon juice, cinnamon, nutmeg, and salt.

Make the filling:

Pour the blueberry mixture into the refrigerated pie shell, flattening and adjusting to make it fit evenly. Dot with the pieces of butter. Brush the edges of the chilled pie shell lightly with water.

Place 5 to 6 strips of pie dough over the filling, spacing evenly. Fold back every other strip in half. Place a long strip of dough down the center in the opposite direction. Unfold the other strips then fold back up the opposite strips. Place another strip down going the opposite direction. Repeat this weaving process until you have a lattice shape. Trim the lattice pieces so they’re just less than flush with the bottom crust so the edges won’t be too thick they slump over while baking.

Tuck the edges up and over to create a border, sealing everything together by pressing with your fingers. Use your fingers to make a deep crimping pattern. Transfer to the freezer for 15 to 30 minutes (must use a freezer-to-oven safe pie pan). This prevents the pie dough from becoming soggy or misshapen.

Meanwhile, adjust the oven rack to the lower third position. If you have one, place a baking stone or steel on the oven rack to help the bottom crust remain crispy. Preheat the oven to 400°F.

In a small bowl, whisk together the egg yolk and cream. Remove pie from freezer. Brush all over with egg wash. Sprinkle generously with turbinado sugar. Bake on a parchment lined rimmed baking pan until the edges are lightly brown, about 25 minutes.

Reduce heat to 375°F and continue baking for another 45 to 55 minutes, or until the edges are deeply brown and the filling is bubbling in the center. If the edges become too dark, use a pie shield or foil to protect them from the heat. An underbaked pie will be runny when sliced.

Cool completely, for at least 3 hours, before serving. Store leftovers wrapped in foil for up to 2 days at room temperature. Reheat in a 350°F oven for 5 to 10 minutes to re-crisp the crust.

Assemble the pie:

https://content.jwplatform.com/videos/zpB9t1Rh.mp4

Top 19 blueberry pie recipes from across the web

The most viewed blueberry pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Blueberry Chia Pudding Pie | Vegan

Mixed Fruit Tart

Crustless Blueberry Pie

Easy Blueberry Pie

Homemade Blueberry Pie

Perfect Blueberry Pie

Blueberry Pie

4-Ingredient Blueberry Pie

Blueberry Pie Recipe

Fresh Blueberry Pie

Blueberry Pie Filling Recipe

Homemade Blueberry Pie Recipe

The Only Blueberry Pie Recipe You N...

Homemade Blueberry Pie

Blueberry Pie

Blueberry Pie

Mini Blueberry Pie

Crustless Blueberry Pie

Homemade Blueberry Pie

Top 19 blueberry pie recipes from across the web

The most viewed blueberry pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Blueberry Chia Pudding Pie | Vegan

Mixed Fruit Tart

Crustless Blueberry Pie

Easy Blueberry Pie

Homemade Blueberry Pie

Perfect Blueberry Pie

Blueberry Pie

4-Ingredient Blueberry Pie

Blueberry Pie Recipe

Fresh Blueberry Pie

Blueberry Pie Filling Recipe

Homemade Blueberry Pie Recipe

The Only Blueberry Pie Recipe You N...

Homemade Blueberry Pie

Blueberry Pie

Blueberry Pie

Mini Blueberry Pie

Crustless Blueberry Pie

Homemade Blueberry Pie

The most viewed blueberry pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine