Fresh Blueberry Pie

The perfect, basic Fresh Blueberry Pie. Fresh blueberries mixed with sugar and lemon inside a buttery, flaky pie crust.

Last week blueberries on sale for 99 cents a pint!  (They are typically $4.99 a pint at our store). So, I bought 4 pints to use and freeze! My dad suggested that I make a pie with a "criss-cross top," which I thought was a fantastic idea considering I've never made a lattice topped pie before but have always wanted to.  

After the success of the Mixed Berry Pie, I once again turned to the Pie and Pastry Bible for the recipe.

This pie was delicious! It was a little less sweet than the Mixed Berry Pie, which was almost like a jam . . . mmm jam. This pie was perfect paired with whipped cream!

Blueberry Pies are one of the easiest, fastest homemade pies to make because you don't have to do anything to prep the fruit. For an Apple Pie or a Fresh Peach Pie, the apples or peaches must be peeled and cut, respectively.

With a Blueberry Pie, fresh or frozen blueberries are simply mixed with sugar and a few other ingredients and the filling is ready to go!

Short on time? Try this Blueberry Cobbler!

Prepare the Filling

First, rinse and dry the fresh blueberries.

Zest and juice a fresh lemon.

Combine the lemon juice and zest with the sugar, cornstarch and salt.

Toss the fresh berries in this mixture to coat them evenly.

Pie Crust Recipes

You can use 2 store bought pie crusts or homemade pie dough for a double crust pie.

I originally used the pie crust recipe from the Pie and Pastry Bible posted with the Mixed Berry Pie recipe. Since then, I have started using the All Butter Pie Dough from America's Test Kitchen, and it is now my go to pie crust. I have even adapted the recipe for Gluten Free Pie Crust.

Prepare the Bottom Crust

Roll out the dough for the bottom crust into a 12-inch circle.

Carefully transfer the dough to a 9-inch pie plate.

Add the filling to the pie plate.

Next, prepare the lattice top.

Add the Lattice Top

I made a lattice top for this Blueberry Pie. For more details and photos on how to make a lattice top crust, please see my Gluten Free Pie Crust post. I will include a brief tutorial here.

The easiest way to make the lattice in my opinion is to start by rolling out the dough into a 12-inch circle. Then, place a ruler on top and make 1-inch cuts in the center of the dough.

These marks will serve as a guide when you run the roller or a knife across the dough to cut it into strips.

I like to place every other strip all in the same direction on my pie, with the longest (middle) strip in the center of the pie.

Then fold back every other strip with the crease at the mid point of the pie.

Lay one of the longest strips that remains down the center of the pie, perpendicular to the other strips. Then unfold the folded strips and fold back the strips that were not folded the first time.

Add another vertical strip of dough and repeat with the remaining strips to create the lattice pattern.

Finish the Crust

Press together the edges to form the outer crust. I like to place the pie on a foil lined baking sheet to catch any overflow during baking.

Brush on some milk, cream, or half and half with a basting brush.

Sprinkle the crust with sugar.

Bake the Pie

Place the pie into a preheated oven and bake for about 10-20 minutes. Check to see if the outer crust is browning.

You might need to add a foil circle at this point to shield the outer crust from baking faster than the inside crust.

I like to bake my pies in a glass pie plate so I can see how the bottom crust is baking. If you find that your top crust is baking faster than your bottom crust, you can lower the rack in the oven and cover the entire top of the pie with foil to protect the crust from over-browning.

After baking, allow the pie to cool for several hours before slicing and serving.

Gluten Free Option

Use my All Butter Gluten Free Pie Crust recipe to make this an entirely gluten free blueberry pie!

WANT MORE FRUIT DESSERTS?

Check out these other dessert recipes that feature fruit:

Ambrosia Pie
Classic Apple Pie
Fresh Peach Pie
Peach Blueberry Crumbles
Blueberry Crumb Bars
Fresh Fruit Tart
Fresh Berry Tart
Apple Crumble Pizza Pie
Cherry Chocolate Cheesecake Bundt Cake
Citrus Glazed Butter Cookies
Sweet Cherry Pie
Mixed Berry Pie

📖 Recipe

Fresh Blueberry Pie

Meghan

A basic, fresh blueberry pie made with flaky pie crust and filled with fresh blueberries and lemon to brighten the flavor.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine American

Servings 8

Equipment

• 9-inch pie plate

Ingredients

  

1x2x3x

• Pie crust for a 2-crust 9-inch pie (homemade or store bought)
• 4 cups fresh blueberries (rinsed and dried)
• ½ cup sugar
• 2 tablespoons lemon juice (~1 medium lemon)
• 2 teaspoons finely grated lemon zest (zest from a medium lemon)
• 2 tablespoons cornstarch
• dash of salt
• milk to brush on crust and sugar to sprinkle on top

Instructions

 

• Preheat oven to 425°F.
• Prepare crust and roll out bottom crust into a 12-inch circle. Press the bottom crust in a 9-inch pie plate.
  
• In a large bowl, add sugar, lemon juice and zest, cornstarch, and salt. Mix well. Add fresh berries and stir to coat evenly. Transfer berries to pie plate containing the bottom crust.
  
• Roll top crust out into a large oval (~10 inches x 8 inches). Using a clear plastic ruler and a knife or pizza cutter, cut strips of desired width (mine were 1-inch).  Lay parallel strips across the berries, all in one direction.  Fold back every other strip and then lay a strip perpendicularly across berries (to make lattice). Continue to do this by alternating which strips are folded back. You may leave as much space as you desire between the strips - you can even leave no space at all, which simply makes a solid top crust with a beautiful design, but in this case you might want to roll the dough thinner otherwise the top crust will be a double layer (and you would run out of dough!)
  
• If desired, brush top crust with milk, then sprinkle with sugar.
  
• Bake for 40-50 minutes or until crust is golden. You may need to cover the edges with aluminum foil after 10-20 minutes to prevent them from over-browning.
  
• After baking, let pie cool at least a few hours before slicing. Enjoy with some whipped cream, if desired.
  

Notes

All Butter Pie Dough Recipe HERE

Gluten Free All Butter Pie Dough Recipe HERE

Source: Adapted from The Pie and Pastry Bible

You're Gonna Bake It After All

bakeitafterall.com

Keyword blueberry, dessert, gluten free, pie, vegetarian

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