The Best Blueberry Pie Recipe You'll Ever Need

Ingredients

• For the Crust:
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) unsalted butter, very cold, cut into small pieces
  • 1/4 to 1/2 cup ice water
• For the Filling:
  • 6 cups fresh blueberries
  • 3/4 cup sugar (adjust based on the sweetness of your berries)
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon (optional)
  • 1/4 teaspoon salt
  • 1 tablespoon butter, cut into small pieces (for dotting on the filling)
• For the Egg Wash:
  • 1 egg
  • 1 tablespoon milk
• Optional Topping:
  • Coarse sugar for sprinkling

Preparation Instructions

Making the Crust

Start by preparing the pie crust:

1. In a large bowl, whisk together the flour, salt, and sugar.
2. Add the very cold butter pieces into the flour mixture. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
3. Drizzle in ¹⁄₄ cup of ice water and mix with a fork until the dough begins to come together. If it’s too dry, add more water, a tablespoon at a time.
4. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour, or up to 2 days. Chill the dough because this helps to relax the gluten in the flour, which makes the dough easier to roll out.

Making the Filling

Now, let’s prepare the blueberry filling:

1. In a large mixing bowl, combine the blueberries, sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and salt. Gently toss until the berries are well coated. Let the mixture sit for 15 minutes to allow the berries to release some of their juice.
2. Preheat your oven to 425°F (220°C).

Assembling the Pie

Here’s how to assemble your pie:

1. Roll out one disc of dough on a floured surface into a 12-inch circle. Place it into a 9-inch pie dish, allowing the edges to hang over.
2. Pour the blueberry filling into the crust and dot with the small pieces of butter.
3. Roll out the second disc of dough, cut it into strips for a lattice design, or keep it whole for a full top crust.
4. Create a lattice if desired, or if using a full top crust, make sure to cut vents for steam to escape.
5. Crimp or flute the edges to seal the pie.
6. Whisk together the egg and milk for the egg wash. Brush the top of the pie with the egg wash. If you’re using coarse sugar, sprinkle it over now for a sparkling finish.

Baking the Pie

Now, it’s time to bake:

1. Place the pie on a baking sheet to catch any potential spills.
2. Bake for 15 minutes at 425°F, then reduce the oven temperature to 375°F (190°C) and bake for an additional 35-45 minutes, or until the crust is golden and the filling is bubbling.
3. Use a pie shield or foil collar to prevent the edges from burning.
4. Let the pie cool completely on a wire rack before serving to allow the filling to set. This will take several hours, but the wait is worth it!

⏳ Note: If the crust starts browning too quickly, cover it with foil to prevent burning while ensuring the filling has time to set properly.

Key Tips for the Perfect Blueberry Pie

• Use cold ingredients: Cold butter and ice water are key to a flaky crust.
• Thicken appropriately: Cornstarch ensures your filling isn’t too runny. Adjust the amount if you prefer a more solid set.
• Handle the dough gently: Overworking the dough can result in a tough crust. Keep it light.
• Check your berries: Ensure your berries are fresh and not overly ripe or they might produce too much juice.

Variations and Additions

• Almond Pie Crust: Incorporate almond flour into your crust for a nutty flavor.
• Lemon Blueberry: Add zest from a lemon for a tangy twist.
• Berry Mix: Combine blueberries with raspberries or blackberries for a mixed berry pie.

To sum up, creating a delicious blueberry pie involves careful ingredient selection, attention to technique, and patience, especially in letting the pie cool. Whether you're a pie novice or a seasoned baker, this recipe provides the blueprint for crafting a memorable dessert that celebrates the humble blueberry in all its glory. With these steps, you're well on your way to pie perfection!

Can I use frozen blueberries for this pie?

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Yes, you can use frozen blueberries, but do not thaw them. Use them directly from the freezer to maintain their shape and reduce juice leakage during baking.

How do I store leftover pie?

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Store leftover pie in the refrigerator, loosely covered with foil or plastic wrap, to prevent the crust from getting soggy. It will keep for about 3 days. Reheat gently in the oven to crisp up the crust again.

What can I do if my pie filling is too runny?

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Increase the amount of cornstarch or add a little flour to thicken the filling. Remember, the filling will set as it cools, so ensure it’s boiling before removing it from the oven.