Blueberry Pie is bursting with sweet summer blueberries. Serve warm with vanilla ice cream for the perfect summer dessert!
When it comes to summer’s bounty, blueberries are one of our favorites. They are plump, juicy, sweet and can be used so many different ways. Of course you can just eat them by the handful as we often do or you can make blueberry muffins, blueberry sauce, blueberry lemon cake, blueberry crisp and of course, blueberry pie.
I shied away from making pies for the longest time and I’m not quite sure why! This Blueberry Pie is delicious! It is not too sweet, not too tart and full of summer flavor. Not only that, it is also incredibly easy to put together since it only requires a handful of ingredients.
And don’t let the lattice crust intimidate you. I let them intimidate me for a very long time but they are actually really easy to make and my step by step photos will show you how.
Let’s start with the ingredients that you’ll need:
CRUST: You can totally make your own pie crust, but I tend to go the easiest route possible when making desserts so I usually pick up the tubes of pre-made crust. They just make things super easy and they taste good too! You’ll need two pie crusts, one fo the top and one for the bottom.
BLUEBERRIES: Obviously. You can use fresh or frozen for this recipe. I do prefer fresh though, especially in the summer when they are at their sweetest.
LEMON JUICE/ZEST: Lemon and blueberry go hand in hand. The acidity and bright flavor really pops with the blueberries.
CORNSTARCH: As the blueberries release their juices, the cornstarch will help thicken them.
SUGAR: The blueberries to sweeten things up a bit.
SALT: It always seems odd to add salt to a dessert but it really does bring out the flavors.
EGG/WATER: You’ll make an egg and water wash to brush over the crust. This will help it turn golden brown as it bakes.
COARSE SUGAR: This is totally optional and if you don’t have any on hand you can leave it out. It just adds a bit of sparkle to the top of your pie.
The hardest part of making blueberry pie is the crust. It has got to have ventilation so that the steam can escape as the berries cook. This is why I like to make a lattice crust. Not to mention, they are so pretty! And really guys, they are not too hard to make! Follow these step by step instructions to learn how.
STEP #1: Make the filling with blueberries, lemon juice/lemon zest, cornstarch, sugar and salt, Mix it well so that all of the blueberries are coated. Allow to sit while you prep the crust.
STEP #2: Press one crust into the bottom of a 9 inch pie pan. You can flute the edges if you like. Then fill with the filling.
STEP #3: Roll out the other pie crust and cut into 10 even strips (about 3/4 – 1 inch each). Lay 5 strips across the pie. Fold back every other strip. Lay one of the five remaining strips across the opposite way and fold back the strips to their original position. Repeat with the remaining strips. (If you want to see a video on how this is done check out this one from King Arthur Flour)
STEP #4: Whisk the egg with one teaspoon water. Brush onto the top of the pie. Sprinkle with coarse sugar if using.
STEP #5: Bake pie at 400 degrees for 30 minutes. Reduce heat to 375 and continue cooking for 25 – 35 minutes or until the crust is browned and the filling is bubbling around the edges. Cool completely before serving.
And of course, while great by it self, this blueberry pie is even better topped with a scoop of vanilla ice cream. Talk about heaven in a bite.
This helps the steam escape when cooking and helps prevent the crust from being soggy.
Blueberries are naturally juicy so if you want your pie to have less juice you can use smaller berries. It’s also important to allow the cake to cook completely before serving.
I prefer to use cornstarch to flour. Cornstarch is faster acting than flour and helps create a smoother texture. Beware that if you use too much though, it can become slimy.
Want more Pie Recipes? Try these!
For a true northwest favorite, try Marionberry Pie.
This Million Dollar Cookie Pie is a truly decadent treat.
Twist up a classic with this Bourbon Chocolate Pumpkin Pie .
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