Blueberry pie, made with sweet, ripe blueberries, tucked into a delicate pastry shell. Because simple ingredients make the best blueberry pie.
My sister Cheryl was a huge fan of all things blueberry. Blueberry yogurt, real blueberry cake, fresh blueberries right off the bush–she loved them all. We used to joke that if she kept pace with her massive blueberry consumption, she’d inevitably wake up looking a lot like Violet Beauregarde, and require juicing by the Oompa Loompas. For the longest time, I was absolutely certain that no one would ever love blueberries as much as my sister did.
That is, until The Baby, a.k.a. my babiest baby or Son #4, came along.
The Baby is a blueberry hound if ever there was a blueberry hound. So much so, that I have to hide any and all blueberries in the house from him if I hope to use them for anything other than tenacious preschooler snacks. He’s really not picky about how he eats them either–the kid will happily much blueberries by the handful, straight out of the freezer! Now that dedication to a cause.
Suffice it to say that Son #4 is firmly rooted in the Team Blueberry Pie camp.
Last week, I was tasked for baking a few pies for our end of the season Varsity Soccer banquet. Being apple season, I naturally gravitated to a Mile High Apple Pie because it’s delicious and feeds a crowd. As I was crimping the crust on the apple pie, Son #4 came up, hugged my knees, and asked, “Why don’t you make a blueberry pie? It’s da only kind of pie dat I wike because it’s da best kind.”
After I recomposed myself from the big puddle of goo that his sweet words had reduced me to, I remembered that prior to my life be taken over by soccer 5 to 6 days per week from August to October, I had baked quite a few blueberry pies for my babiest baby.
Because he’s sweet.
And I love him.
And he asked me to.
Repeatedly.
Then I forgot to share the recipe with you.
Oops!
Please forgive me.
So since I’ve already set a precedent of breaking seasonal food blogger rules by posting a pumpkin shortbread recipe too early, why not post a blueberry pie recipe a little late?
I’m not talking about just any blueberry pie recipe either. I’m talking about The Perfect and BEST Blueberry Pie recipe.
The best blueberry pie, loaded with juicy blueberries and a little lemon to help the flavor shine. All snuggled up inside of a buttery crust.
The recipe is so simple, and absolutely perfect. I know because The Baby said so!
♥♥♥
Calories
Fat
Carbs
Protein
Kirsten Kubert
Sweet, ripe blueberries tucked in a delicate pastry shell, because simple ingredients make the perfect blueberry pie. Yield: One 9-inch Deep Dish Pie
45 minPrep Time
60 minCook Time
1 hr, 45 Total Time
Save RecipeIngredients
- 1 recipe No Excuses Pie Dough (or your favorite double crust pastry recipe)
- 5 Cups frozen blueberries, divided
- ¾ C. granulated sugar
- 3 Tbs. cornstarch
- 2 Tbs. fresh lemon juice
- 1 Tbs. water
- 1 tsp. fresh lemon zest
- 1 whole egg
- 1 Tbs. water
- 1-2 tsp. of raw or granulated sugar
Instructions
- Whisk sugar and cornstarch in a saucepan until blended. Combine the lemon juice and water, and then slowly whisk the liquids into the sugar mixture until combined. Fold in 1 cup of the frozen blueberries into the mixture. Place over medium heat and heat to boiling; stirring constantly until most of the blueberries burst open and sauce becomes very thick. Remove from heat and stir in remaining frozen blueberries; cool filling to room temperature. (To speed the process, I’ve had good luck freezing the filling in a clean, unwrapped Pyrex bowl for about 20 minutes.)
- Roll out one disk of chilled pie dough on a lightly floured surface to ¼-inch thickness; gently roll dough around a rolling pin to transfer to the pie plate, ensuring a 1 ½ inch overhang.
- Spoon the cooled blueberry pie filling into the pastry lined pie plate.
- Roll out the other disk of dough to cover the filling, leaving a 1 ½ inch overhang.
- Fold both edges over to create a ½ inch rim around the pie. Seal, crimp, and vent top crust as desired. Chill the assembled pie for 30 minutes while the oven preheats.
- Preheat the oven to 400 degrees F.
- Whip egg with water to create egg wash. Brush egg wash over the pie, and sprinkle sugar on top.
- Bake for 30 minutes at 400 degrees F to “set” the crust. After the initial baking, reduce the oven temperature to 375 degrees F, and continue baking the pie for an additional 30 minutes or until filling is bubbly and the crust is golden brown all over.
- The filling will set as it cools, so be sure to allow ample time for the pie to cool completely on a wire rack before serving. I highly recommend serving Perfect Blueberry Pie with a scoop of vanilla bean ice cream.
Notes
Prep Time: 45 minutes, (plus 30 minutes of chill time) Cook Time: 60 minutes, Total Time: 2 hours, 15 minutes (plus cooling time).
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