Fresh Blueberry Pie Recipe

why make this recipe

Fresh Blueberry Pie is a delightful dessert that captures the essence of summer. It’s sweet, tangy, and bursting with the vibrant flavor of fresh blueberries. This pie is not only delicious but also simple to make. By using fresh blueberries, you ensure that every bite is juicy and packed with natural goodness. Whether you’re hosting a family gathering or simply treating yourself, this pie is sure to impress everyone.

how to make Fresh Blueberry Pie

Ingredients :

• 2 cups fresh blueberries
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/2 teaspoon cinnamon
• 1 tablespoon butter
• 1 pre-made pie crust

Directions :

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine the blueberries, sugar, cornstarch, lemon juice, and cinnamon. Mix gently until the blueberries are well coated.
3. Pour the blueberry mixture into the pie crust and dot with butter.
4. Cover with a second pie crust or create a lattice top.
5. Bake for 25-30 minutes or until the crust is golden brown.
6. Let cool before serving.

how to serve Fresh Blueberry Pie

Serve your Fresh Blueberry Pie at room temperature or slightly warm. A scoop of vanilla ice cream or a dollop of whipped cream can elevate the flavors and add creaminess to each bite. You can also garnish the pie with a sprinkle of powdered sugar for an extra touch of sweetness and presentation.

how to store Fresh Blueberry Pie

To store your Fresh Blueberry Pie, cover it tightly with plastic wrap or aluminum foil. It can be kept in the refrigerator for up to 3-4 days. If you want to keep it longer, consider freezing the pie. Wrap it securely in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. When ready to enjoy, let it thaw in the refrigerator overnight.

tips to make Fresh Blueberry Pie

• Select fresh, plump blueberries for the best flavor.
• If your blueberries are not sweet enough, you can adjust the sugar to taste.
• For a thicker filling, you can add more cornstarch. Start with an extra tablespoon if needed.
• If you prefer a more traditional taste, try adding a pinch of nutmeg along with the cinnamon.

variation

You can add other fruits such as raspberries or strawberries to your blueberry filling for a mixed berry pie. Additionally, consider adding a splash of vanilla extract for an extra layer of flavor.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries in this recipe. However, you may need to adjust the cooking time and possibly increase the cornstarch, as frozen berries release more liquid when baked.

How can I tell when the pie is done?

The pie is done when the crust is golden brown and the filling is bubbling. If you use a lattice top, you should be able to see the blueberries through the gaps.

Can I make this pie ahead of time?

Yes, you can make Fresh Blueberry Pie a day in advance. Just be sure to keep it refrigerated and serve it the next day for the best flavor.

Fresh Blueberry Pie Recipe

This classic fresh blueberry pie features a flaky pastry crust filled with a sweet, juicy blueberry filling. Perfect for any occasion, it's a delightful dessert that highlights the natural sweetness of blueberries.

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Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings 8 slices

Calories 350 kcal

Equipment

• Pie dish
• Large mixing bowls
• Rolling pin
• Whisk
• Measuring cups and spoons

Ingredients

  

For the Crust

• 2 ½ cups All-purpose flour
• 1 teaspoon Salt
• 1 cup Unsalted butter cold, cubed
• ½ cup Ice water

For the Filling

• 6 cups Fresh blueberries
• ¾ cup Granulated sugar
• ¼ cup Cornstarch
• 1 tablespoon Lemon juice
• 1 teaspoon Vanilla extract
• 2 tablespoons Unsalted butter cut into small pieces
• Egg wash 1 egg + 1 tbsp water, for brushing

Instructions

 

Preparation

• Prepare the pie crust by combining flour and salt, then cut in cold butter until crumbly; gradually add ice water, mixing until a dough forms. Divide dough in half, flatten into discs, wrap, and chill for at least 30 minutes.
• For the filling, gently combine blueberries, sugar, cornstarch, lemon juice, and vanilla extract in a large bowl.

Assembly & Baking

• Roll out one disc of chilled dough and carefully transfer it to a 9-inch pie dish; pour the blueberry mixture into the crust and dot with small pieces of butter.
• Roll out the second disc of dough and place it over the filling, crimping the edges to seal; cut several slits in the top crust for steam to escape, then brush with egg wash and sprinkle with a little sugar, if desired.
• Bake the pie at 400°F (200°C) for 15-20 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for another 35-40 minutes, or until the crust is golden brown and the filling is bubbly.

Cooling

• Allow the pie to cool completely on a wire rack for at least 3-4 hours before slicing and serving to allow the filling to set properly.

Notes

For best results, use fresh, ripe blueberries. If using frozen blueberries, do not thaw them completely before mixing with the other filling ingredients to avoid a watery pie.