This blueberry pie recipe is one of my favorites! It’s so easy to make and the results are always delicious. The key to making a great pie is using fresh, ripe blueberries. I usually pick them myself from my local farm stand or farmers’ market. This recipe is perfect for summertime when blueberries are in season.
- 1 recipe for a top and bottom crust from our no-fail pastry crust dough
- 6 cups (about 2 1/4 pounds) fresh or frozen blueberries, rinsed and stems removed (if using frozen, defrost and drain first)
- 1 teaspoon finely grated lemon zest
- 1 tablespoon lemon juice
- 1/4 cup (about 30g) cornstarch, all-purpose flour, or quick-cooking tapioca
- 1/2 cup (100g) sugar
- 1/2 teaspoon cinnamon
- 1 egg beaten with 1 tablespoon of milk
- Preheat oven to 425°F.
- Remove a dough disc from the refrigerator and let sit for 5 to 10 minutes to take the chill off. Place it on a lightly floured clean, flat surface. Roll it out into a circle about 13 inches wide. Place the rolled-out dough onto a 9-inch pie pan.
- Trim the edges to 1/2 inch over the edge of the plan. Place in the refrigerator to chill. Pull the second disc of dough from the refrigerator so it can come to temp while you make the filling.
- Place the blueberries, sugar, cornstarch (or flour or quick tapioca), cinnamon, lemon zest, and lemon juice in a large bowl and gently stir them so that all of the blueberries are coated with some sugar and flour mixture
- Remove the bottom crust from the fridge and place sugar-coated berries into the pan.
- Use a rolling pin to roll the dough to the same size and thickness as first Place on top of the berry filling truck the top dough over and under the edge f the bottom, dought crimp edges with your fingers place in the refrigerator while you make an egg wash.
- whisk egg.
What is the best thickener for blueberry pie?
When it comes to blueberry pie, there are a few different ways you can go about thickening the filling. Some common thickeners used for this type of pie include cornstarch, flour, quick-cooking tapioca, and potato starch. Each one has its own benefits and drawbacks, so it’s essential to choose the right one for your recipe.
Cornstarch is a popular choice for blueberry pie because it provides a clear and glossy finish. However, it can also make the filling overly starchy if not used carefully. Flour is another option that produces a nicely thickened filling, but it can also make the final product somewhat cloudy.
Quick-cooking tapioca is often used in pies because it doesn’t require any pre-cooking and produces a clear gel when mixed with liquid. However, some people find that its texture can be slightly tacky. Potato starch is another good choice for those looking to avoid tapioca’s possible stickiness; plus, it adds an extra flavor boost to the dessert.
Ultimately, the best thickener for blueberry pie is going to be one that gives you the consistency and results you’re looking for in your particular recipe.
Can I substitute frozen blueberries for fresh pie?
You can substitute frozen blueberries for fresh in pie. You may need to make a few adjustments, but overall it will work well. Frozen blueberries are often actually better than new. Here’s what you need to know about making the switch:
- When using frozen blueberries, there’s no need to thaw them first. Just add them straight from the freezer to your recipe
- You may want to increase the amount of sugar called for in your recipe by a couple of tablespoons if using frozen berries since they tend to be tastier than fresh ones
- Make sure to decrease the bake time slightly if using frozen berries, as they release more moisture and will take less time to cook through
- Other than those minor tweaks, substituting frozen for fresh blueberries in the pie is totally doable! So go ahead and give it a try next time you’re craving some homemade pie goodness
How do you keep a blueberry pie from being runny?
- Preheat your oven to 425 degrees F.
- Meanwhile, mix together 3 tablespoons of tapioca flour with 1/4 cup of cold water in a small bowl and set it aside.
- In a larger bowl, mix together 6 cups of fresh blueberries (slightly crushed), 1/2 cup of sugar, 3 tablespoons of cornstarch, 1 teaspoon of freshly squeezed lemon juice, and 1/4 teaspoon of salt.
- Gently stir in the tapioca flour mixture until everything is evenly combined.
- Pour the filling into an unbaked 9-inch pie crust and dot the top with butter or margarine. Cut vents into the top crust and Crimp or flute the edges as desired.
- Place the pie on a baking sheet and bake it for 10 minutes at 425 degrees F before reducing the oven temperature to 375 degrees F and continuing to bake it for 45 minutes to 1 hour longer (until the crust is golden brown and the juices are bubbly).
- Allow the pie to cool slightly before serving warm or at room temperature with ice cream or whipped cream on top.
Do you cook blueberries before baking?
The great thing about blueberries is that you don’t need to cook them before putting them in a pie. This means that making a blueberry pie is relatively quick and easy – perfect for when you’re short on time or energy.
Of course, if you want to cook the berries first, you can do so. This will help to release some of their juice and make the filling more syrupy. But it’s not essential, and your pie will still be delicious even if you skip this step.