Celebrate the abundance of ripe, juicy blueberries with this classic Blueberry Pie recipe. With its buttery crust and bursting with fresh blueberries, this pie is the perfect way to savor the flavors of summer. Whether you’re hosting a backyard barbecue or simply craving a sweet treat, this Blueberry Pie is sure to delight your taste buds and impress your guests.
Who is This Recipe For?
This recipe is perfect for anyone who loves the sweet and tangy flavor of fresh blueberries. Whether you’re an experienced baker or a novice in the kitchen, this recipe is straightforward and easy to follow, making it accessible to bakers of all skill levels. If you’re looking for a delicious way to showcase seasonal produce, this Blueberry Pie is the perfect choice.
Why Blueberry Pie?
Blueberry Pie is a timeless dessert that captures the essence of summer in every bite. With its vibrant purple filling and flaky golden crust, this pie is as beautiful to look at as it is delicious to eat. Whether served warm with a scoop of vanilla ice cream or enjoyed cold on a hot summer day, this Blueberry Pie is sure to be a hit with family and friends.
Ingredients:
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cut into small cubes
- 6-8 tablespoons ice water
For the Filling:
- 6 cups fresh blueberries, washed and drained
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter, cut into small pieces
- 1 egg, beaten (for egg wash)
- Granulated sugar (for sprinkling)
Directions:
For the Crust:
- In a large mixing bowl, whisk together the flour, sugar, and salt until well combined.
- Add the cold cubed butter to the flour mixture and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together and forms a rough ball.
- Divide the dough in half, shape each half into a disk, wrap them in plastic wrap, and refrigerate for at least 1 hour, or until firm.
For the Filling:
- In a large mixing bowl, gently toss together the blueberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt until the blueberries are evenly coated.
- Let the blueberry mixture sit at room temperature while you prepare the crust.
Assembling the Pie:
- Preheat your oven to 400°F (200°C). Place a baking sheet lined with parchment paper in the oven to preheat.
- On a lightly floured surface, roll out one disk of dough into a circle about 12 inches in diameter. Carefully transfer the rolled-out dough to a 9-inch pie dish, pressing it gently into the bottom and sides of the dish.
- Pour the blueberry filling into the prepared pie crust, spreading it out evenly.
- Dot the top of the filling with small pieces of butter.
- Roll out the second disk of dough and place it over the filling. Trim any excess dough from the edges, then crimp the edges of the crust together to seal.
- Use a sharp knife to cut a few slits in the top crust to allow steam to escape during baking.
- Brush the top crust with the beaten egg and sprinkle with granulated sugar.
- Place the pie on the preheated baking sheet in the oven and bake for 20 minutes.
- Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes, or until the crust is golden brown and the filling is bubbly.
- If the edges of the crust start to brown too quickly, cover them loosely with aluminum foil.
- Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing and serving.
Tips and Tricks:
- If fresh blueberries are not available, you can use frozen blueberries instead. Just be sure to thaw and drain them before using, and adjust the amount of sugar and cornstarch as needed.
- For a decorative touch, use cookie cutters to cut shapes out of the top crust before placing it over the filling.
- Serve the pie warm with a scoop of vanilla ice cream or freshly whipped cream for a deliciously indulgent dessert.
Kitchen Equipment Needed:
- 9-inch pie dish
- Rolling pin
- Pastry cutter or fork
- Mixing bowls
- Pastry brush
- Sharp knife
How to Store Leftovers:
If you happen to have any leftover Blueberry Pie (though it’s unlikely!), store it in the refrigerator in an airtight container for up to 3 days. Reheat individual slices in the microwave or enjoy them cold straight from the fridge.
Serving Suggestions:
Blueberry Pie is delicious on its own, but you can take it to the next level by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh berries on the side add a pop of color and freshness to each slice.
FAQ:
Q: Can I use a store-bought pie crust instead of making my own? A: Yes, you can use a store-bought pie crust if you prefer. Just follow the package instructions for rolling out and baking the crust before filling.
Q: Can I make this pie ahead of time? A: Yes, you can assemble the pie up to a day in advance and refrigerate it, unbaked, until ready to bake. Simply cover it loosely with plastic wrap to prevent the crust from drying out.
Q: Can I freeze this pie? A: Yes, you can freeze the pie (unbaked or baked) for up to 3 months. If freezing unbaked, wrap it tightly in plastic wrap and aluminum foil. If freezing baked, let it cool completely, then wrap it tightly and freeze.
Conclusion:
Blueberry Pie is a timeless dessert that celebrates the sweet and tangy flavors of fresh blueberries. With its buttery crust and juicy filling, this pie is the perfect way to enjoy the bounty of summer’s harvest. So roll up your sleeves, preheat your oven, and get ready to savor every delicious bite of this classic dessert!