blueberry pie recipe

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

Easy Blueberry Pie

all-purpose flour

pie dough

(5 cups) fresh blueberries

lemon juice

milk

brown sugar +

cinnamon

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).

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

Blueberry Pie

salt

vegetable shortening

unsalted butter (very cold)

water

blueberries

tapioca

sugar

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.

Hands down the best blueberry pie recipe that&#x27;s made with a flakey homemade pie crust and fresh summer blueberries. It will become your favorite pie recipe!

Blueberry Pie Recipe

tsp salt

unsalted butter

buttermilk

brown sugar

cornstarch

tsp vanilla extract

egg egg wash)

In a food processor add 2 1/2 cups of all-purpose flour, 2 tablespoons granulated sugar, 1/2 tsp of salt, and 1 1/4 cup of cold unsalted butter. Pulse on high speed until butter becomes the size of a pea.

Place the dough ingredients into a large bowl and pour 1/2 cup of buttermilk in. Then mix it all together.

Form the don’t into a bowl and divide it into two equal pieces. Then shape each piece of dough into a disk and cover with plastic wrap. Refrigerate for about 30 minutes to 1 hour.

While the dough is in the refrigerator begin making the blueberry pie filling. In a large bowl add 5 cups of blueberries, 1 1/2 tsp cinnamon, 1/2 tsp salt, 1/2 cup brown sugar, 1/4 cup granulated sugar, and 4 tbsp cornstarch. Roughly the dry ingredients, then add 1 tsp vanilla and 1 tbsp lemon juice. Mix again.

Take out 1 of the dough pieces and place it on a floured surface. Using a rolling pin roll it out to about 13 to 14 inches in diameter.

Then place the dough into a 9-inch pie dish and place the blueberry filling inside. Then evenly place 1 tbsp of unsalted cubed butter on top.

Now roll out the second piece of dough to about 13 inches in diameter and slice out 12 (3/4 incstrips using a pastry wheel.

Place 6 strips evenly spaced on top of the pie dish vertically from you. Then pull back the odd numbers (1,3,5) now lay 1 strip of Dough across. Placed the odd strips back. Now peel back the even numbers (2,4,6) and Place another strip of dough across. Continue doing this with the odd and even numbers until all remaining strips of dough are put on.

Then trim the edges of the pie with a sharp knife.

Now brush the pie with egg wash and bake at 370° Fahrenheit for about 50 minutes.

https://www.youtube.com/watch?v=5DjxMlVvb_Q

Hands down the best blueberry pie recipe that's made with a flakey homemade pie crust and fresh summer blueberries. It will become your favorite pie recipe! 
__________­⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________

For the 🖨 PRINTABLE RECIPE 🖨 visit my blog HERE: https://simplyhomecooked.com/blueberry-pie-recipe/

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🥑🍓🥦🍉🍋 INGREDIENTS 🥔🥚🍫🧁🎂🍰
Dough:
2 1/2 cups all-purpose flour 
2 tbsp granulated sugar
1/2 tsp salt 
1 1/4 cup unsalted butter 
1/2 cup buttermilk

Filling:
4-5 cups blueberries 
1 1/2 tsp cinnamon 
1/2 tsp salt 
1/2 cup brown sugar 
1/4 cup granulated sugar 
4 tbsp cornstarch
1 tsp vanilla
1 tbsp lemon juice
1 tbsp unsalted butter 
1 egg (for egg wash) 



📃📄📃📄📃INSTRUCTIONS 📃📄📃📄📃📄
1. In a food processor add 2 1/2 cups of all purpose flour, 2 tablespoons granulated sugar, 1/2 tsp of salt, and 1 1/4 cup of cold unsalted butter. Pulse on high speed until butter becomes the size of a pea. 
2. Place the dough ingredients into a large bowl and pour 1/2 cup of buttermilk in. Then mix it all together. 
3. Form the don’t into a bowl and divide it into two equal pieces. Then shape each piece of dough into a disk and cover with plastic wrap. Refrigerate for about 30 minutes to 1 hour.
4. While the dough is in the refrigerator begin making the blueberry pie filling. In a large bowl add 5 cups of blueberries, 1 1/2 tsp cinnamon, 1/2 tsp salt, 1/2 cup brown sugar, 1/4 cup granulated sugar, and 4 tbsp cornstarch. Roughly the dry ingredients, then add 1 tsp vanilla, and 1 tbsp lemon juice. Mix again. 
5. Take out 1 of the dough pieces and place it on a floured surface. Using a rolling pin roll it out to about 13 to 14 inches in diameter. 
6. Then place the dough into a 9 inch pie dish and place the blueberry filling inside. Then evenly place 1 tbsp of unsalted cubed butter on top. 
7. Now roll out the second piece of dough to about 13 inches in diameter and slice out 12 (3/4 inch) strips using a pastry wheel. 
8. Place 6 strips evenly spaced on top of the pie dish vertically from you. Then pull back the odd numbers (1,3,5) now lay 1 strip of Dough across. Placed the odd strips back. Now peel back the even numbers (2,4,6) and Place another strip of dough across. Continue doing this with the odd and even numbers until all remaining strips of dough are put on.
9. Then trim the edges of the pie with a sharp knife. 
10. Now brush the pie with egg wash and bake at 370° Fahrenheit for about 50 minutes. 

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#simplyhomecooked #blueberrypie #pierecipe

My Blueberry Pie recipe — it&#x27;s a wonder how something so good can come from such a simple process, highlighting the perfect natural flavor of blueberries.

The Only Blueberry Pie Recipe You Need

pie crusts

lemon zest

(½ oz/14 grams) butter, diced

egg wash

Preheat oven to 375°F (190°C). Roll out one pie crust and line a buttered 9&quot; pie pan with it. Place in the fridge until needed.

In a bowl, sprinkle sugar, cornstarch, salt, lemon zest, and lemon juice over blueberries and stir to combine.

Pour the blueberry mixture into the pie crust. Dot blueberries with the diced butter.

With a little egg wash brush the pastry around the edge of the pie pan. This is to seal the crust together.

Roll out the second pie crust to roughly 2&quot; larger than the pie of the pie pan to give you extra pastry to work with.

Lay pastry carefully on top and fold the excess top crust underneath the bottom crust and press together with your fingers or a fork to seal. Cut a few slits on the top crust for venting.

Brush the top crust with egg wash and sprinkle with sugar.

Place the pie on a lined cookie sheet to catch any drippings and bake on the bottom rack for about 60 minutes or until juices start to bubble up. (I bake it on the bottom to ensure the pastry on the bottom cooks). If the crust starts to get too brown before the juices bubble up, you can cover the edges of the pie with foil.

Let the pie cool for at least 4 hours before cutting. Store leftover pie at room temperature for up to 3 days. It can also be frozen for up to 4 weeks.

https://www.youtube.com/watch?v=DHl4GcQSaoM

If you're looking for the perfect, Best-Ever Blueberry Pie recipe, you've found it. Sweet blueberries, an easy-yet-incredible pie crust, and all that classic blueberry pie flavor you love. Written recipe: https://bit.ly/TheBlueberryPie

**WATCH more Pie Videos! https://youtube.com/playlist?list=PL3N53o3RIxHIsezj1HaE0FQjYo6qpMRch

My Blueberry Pie is the only blueberry pie recipe you need — it’s perfect for any occasion.

You know, I had never had blueberry pie before coming to the states and whipping up a recipe for all you Bold Bakers out there, but I’ve fallen hard for it. Like, really hard. It was my absolute favorite out of a recent batch of pies I made, and it was a good excuse to tap into all the frozen blueberries my husband Kevin hoards for his breakfast.

Using my perfected Pie Crust recipe (and I know have a Gluten-Free Pie Crust, too), you’re in for the best blueberry pie experience of your life.

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#blueberrypie #pies #biggerbolderbaking

The ONLY Blueberry Pie Recipe You Need!

Easy to make blueberry pie recipe from scratch using ripe, juicy berries bursting with flavor nestled inside a flaky buttery crust.

all-purpose flour (plus more for dusting)

water (chilled)

vanilla extract

sugar (or coarse sugar)

egg (beaten for egg wash)

whole milk (or cream)

Prepare the Ingredients - Add ice cubes and water to a measuring cup. Cut the butter into 1/2&quot; cubes. Place both items in the refrigerator until ready to use.

Break Down the Butter - In a stand mixer bowl, add the flour and salt. Combine using the paddle attachment on the lowest speed (Stir) for about 10 seconds. Add the chilled cubed butter to the bowl. On the lowest speed, turn the mixer on and off quickly for a few seconds to coat the butter with the flour to prevent the flour from spilling.Mix at low speed until the flour and butter resemble wet sand with coarse crumbles and pea-sized pieces remaining, about 60 to 75 seconds. Use your fingers to break up any large pieces. Do not over-mix. The dough should not bind together before adding the water.

Hydrate the Dough - Gradually add 1 tablespoon of ice-cold water to the bowl. After each addition, turn the mixer on for 1 to 2 seconds. Add enough water until the dough looks lumpy and hydrated but not wet or sticky. It should just begin to clump together with small crumbles on the bottom of the bowl. Not all the water may be needed, about 8 to 10 tablespoons is typical. When the dough is pinched, it should compress and hold, not be dry or crumbly. Do not over-mix. The dough will be pressed together before resting.

Rest the Dough - Separate the dough into two even-sized portions, about 1 pound (454 grams) each. Press them into a 1&quot; thick round disc and cover them separately in plastic wrap. Then, place both in a resealable plastic bag. Store in the refrigerator to rest for at least 4 hours, overnight, or up to 2 days.

Roll the Dough - Remove both doughs from the refrigerator and allow them to sit at room temperature for about 5 to 10 minutes or until pliable. Dust the counter and dough with flour. Rotate and dust with flour underneath and on top to prevent sticking.For the bottom crust, roll one wrapped dough into a 12 to 13-inch circle, about ¼-inch thick. Place it into a 9-inch pie dish and gently press against the sides and bottom. With a paring knife, trim the excess, leaving a ½&quot; overhang to fold over later. Place the prepared pie dish in the refrigerator to keep it cold.For the top lattice crust, roll the remaining wrapped dough into a 13 by 10-inch rectangle. Cut the dough into ten strips about 13-inches long and 1-inch wide. Transfer to a sheet pan and refrigerate to make it easier to weave.

Blueberry Filling - In a medium bowl, whisk together the granulated sugar, cornstarch, lemon zest, cinnamon, and salt. Add the blueberries, lemon juice, and vanilla. Stir until evenly coated.

Add the Filling - Take the bottom crust and lattice pieces out of the refrigerator. Place the blueberry filling into the pie dish and spread it evenly to fill any gaps. Dot the blueberries with cubed butter to prevent sticking to the crust.

Weave the Lattice - Lay five parallel strips evenly over the filling, then weave the remaining pieces. Trim a ½&quot; overhang on the edges to press with the bottom crust. Fold the excess dough over the edge and crimp by pinching the dough using the pointer and thumb fingers.

Preheat the Oven - Place the oven rack in the center position. Preheat to 400°F (204°C). Line a half-sheet pan with aluminum foil. While the oven is heating, in a small bowl, whisk together the egg and milk. Brush the egg wash on the top and edges of the crust. Sprinkle the surface with granulated sugar.

Bake the Pie - Place the pie dish on the foil-lined baking sheet and bake until the crust begins to turn golden brown, about 30 minutes. Without removing the pie from the oven, reduce the temperature to 350ºF (177ºC). Bake until the top and sides of the crust are deep golden brown, and the blueberries are bubbling, about 40 to 50 minutes.The filling center should be about 203ºF (95ºC) to ensure proper thickening of the cornstarch. If the edges or top get too dark, loosely tent the surface with foil. This may be needed after 25 to 35 minutes.

Cool the Pie - Let the pie sit on the baking sheet for 5 minutes. Then, cool on a wire rack for at least 4 hours before serving to set the filling. If desired, serve with whipped cream or vanilla ice cream.

https://www.youtube.com/watch?v=CkH8WeFTp6I

Easy to make blueberry pie recipe from scratch using ripe, juicy berries bursting with flavor nestled inside a flaky buttery crust.
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How to Make Blueberry Pie #shorts

Learn how to make a delicious blueberry pie with frozen blueberries. This easy recipe features a homemade flaky all-butter crust and a sweet fruity filling, no thawing needed!

Easy Blueberry Pie Recipe With Frozen Blueberries

ice water ((plus more as needed))

blueberries ((don't thaw them))

white sugar

Make the dough. Whisk together the flour and salt in a large bowl. Cut in the butter with a fork, a pastry cutter, 2 butter knives, or your fingertips. It should look crumbly, with some pieces of butter the size of small peas. Drizzle the water in a little at a time, mixing as you go (you can use a fork to mix, but mixing with your fingertips works best here). Add just enough water so it comes together to form a ball of dough (you may need more or less water).

Chill the dough. Divide the dough into 2 equal parts. Roll each into a ball, flatten each ball slightly into a disk, wrap them in plastic wrap, and refrigerate until chilled, at least 30 minutes (or up to 3 days).

Make and Chill the Pie Dough:

Prep. Preheat the oven to 350F. Position a rack in the center of the oven to bake the pie on.

Roll out the 1st disk of dough. Place a disk of dough onto a floured work surface. Working from the center out, roll the dough out to a circle about 11 to 12 inches in diameter. Fold the dough over onto itself, pick it up, and transfer it to a pie plate. Unfold the dough and push it into the bottom and up the sides of the pie plate. Use a fork to poke several holes in the bottom of the pie crust.

Make the filling. Add all filling ingredients to a large bowl and toss well to coat. Pour the filling into the pie crust and spread it out evenly.

Roll out the 2nd disk of dough. Roll out the second disk of dough to a circle about 10 to 11 inches in diameter the same way you rolled out the first disk of dough. Place the circle of dough onto the blueberry filling. Tuck the outside of the dough under, and use your fingers or a fork to flute the edges. Cut 6 to 8 slits in the top of the crust. TIP: Once the pie is assembled, it should be baked immediately.

Egg wash. Lightly brush the top with egg wash.

Assemble the Pie Using Frozen Blueberries:

Bake the pie (with frozen berries) until the crust is golden and the pie is bubbling in the center. It takes about 90 to 120 minutes at 350F to bake a pie with frozen blueberries. TIP: Check the pie around the 45-minute mark and then every 10 minutes after. If the crust starts to turn golden before the pie bubbles in the middle, cover the pie with a piece of aluminum foil.

Bake the Pie:

To allow the filling to set, let the pie cool to room temperature before slicing and serving (otherwise it will likely be runny).

Cool and Serve:

This recipe is a great one. I used Wyman’s Wild Maine Frozen Blueberries (which are so flavorful and much better than cultivated blueberries) I was worried that the pie would be too watery if I didn’t thaw the blueberries first, BUT the pie was perfect using the unthawed blueberries. The only change I made was to add a teaspoon of cinnamon to the sugar, cornstarch, salt mixture. I will definitely make this pie again.

I used splenda vs sugar and it is soooo goood!

I’m not a baker by any means and this is so easy to make and everyone enjoyed the pie. Thank you

Let me start by saying, “I don’t bake”. But, my husband loves blueberry pie so, I tied on an apron and decided to give your recipe a try. The result was really good and garnered a 5 star rating from the mister.

This is the second time I have used this filling recipe. With a different group of people except for a couple. I get the unbelievable feedback. Again thank you for sharing this recipe I will use it forever and I don't eat blueberry pie I don't eat blueberries at all

I only used the filling recipe. I do not eat blueberries so I couldn't rate it myself. 4 of 4 people that tried it gave me the best feedback. The 2 women want the recipe. I believe this recipe is the best I've found. Thank so much for sharing!!!

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