Blueberry Pie
Blueberry Pie is rated
out of
5 by
13.
Prep Time:
15 minutes
Cook Time:
50 minutes
Servings:
8
Making a pie is the perfect way to celebrate the brief blueberry season in summer. If fresh blueberries are unavailable, however, use frozen blueberries (without thawing them first) and increase the baking time by 10 to 15 minutes.
Ingredients:
- 2 rolled-out rounds Basic Pie Dough
- 4 cups blueberries
- 1 Tbs. fresh lemon juice, strained
- 3⁄4 cup sugar
- 3 Tbs. cornstarch
- 1⁄2 tsp. finely grated lemon zest
- 1⁄4 tsp. salt
- 1⁄4 tsp. ground cinnamon
- 1 Tbs. cold unsalted butter, cut into small pieces
Directions:
Fold 1 dough round in half and carefully transfer to a 9-inch pie dish. Unfold and ease the round into the pan, without stretching it, and pat it firmly into the bottom and up the sides of the pan. Using kitchen scissors, trim the edge of the dough, leaving 3¿4 inch of overhang. Set the dough-lined pan aside, along with the other dough round, in a cool place until ready to use.
Place the blueberries in a large bowl, sprinkle with the lemon juice and toss to coat evenly. In a small bowl, stir together the sugar, cornstarch, lemon zest, salt and cinnamon. Sprinkle the sugar mixture over the berries and toss to distribute evenly. Immediately transfer to the dough-lined pan. Dot with the butter.
Fold the reserved dough round in half and carefully position it over half of the filled pie. Unfold and trim the edge neatly, leaving 1 inch of overhang, then fold the edge of the top round under the edge of the bottom round and crimp the edges to seal. Using a small, sharp knife, cut an asterisk 4 to 5 inches across in the center of the top to allow steam to escape during baking.
Refrigerate the pie until the dough is firm, 20 to 30 minutes. Meanwhile, position a rack in the lower third of an oven and preheat to 375°F.
Bake the pie until the crust is golden and the filling is thick and bubbling, 50 to 60 minutes. Transfer to a wire rack and let cool completely to set, 1 to 2 hours. Serve at room temperature or rewarm in a 350°F oven for 10 to 15 minutes just before serving. Makes one 9-inch pie; serves 8.
Note: If fresh blueberries are unavailable, use frozen blueberries (without thawing them first) and increase the baking time by 10 to 15 minutes.
Place the blueberries in a large bowl, sprinkle with the lemon juice and toss to coat evenly. In a small bowl, stir together the sugar, cornstarch, lemon zest, salt and cinnamon. Sprinkle the sugar mixture over the berries and toss to distribute evenly. Immediately transfer to the dough-lined pan. Dot with the butter.
Fold the reserved dough round in half and carefully position it over half of the filled pie. Unfold and trim the edge neatly, leaving 1 inch of overhang, then fold the edge of the top round under the edge of the bottom round and crimp the edges to seal. Using a small, sharp knife, cut an asterisk 4 to 5 inches across in the center of the top to allow steam to escape during baking.
Refrigerate the pie until the dough is firm, 20 to 30 minutes. Meanwhile, position a rack in the lower third of an oven and preheat to 375°F.
Bake the pie until the crust is golden and the filling is thick and bubbling, 50 to 60 minutes. Transfer to a wire rack and let cool completely to set, 1 to 2 hours. Serve at room temperature or rewarm in a 350°F oven for 10 to 15 minutes just before serving. Makes one 9-inch pie; serves 8.
Note: If fresh blueberries are unavailable, use frozen blueberries (without thawing them first) and increase the baking time by 10 to 15 minutes.
Adapted from
Williams-Sonoma Collection Series,
Pie & Tart,
by Carolyn Beth Weil
(Simon & Schuster, 2003).
Rated 5 out of
5
by
Chris the pie man from
Absolute heaven
I bought a load of blueberries at our local produce market on Wednesday and on Saturday saw them in the fridge. Started looking for blueberry pie recipes. Thus one had a set of ingredients that fit with what’s in the larder… so I made it. Left it to cool down and finally had it with lunch on Sunday- together with my favourite gelato! Wow! This is sensationalism- was it the beautiful fresh blueberries? Or the recipe? I will find out this week cause I’m off to the market tomorrow to get some more blueberries and make it again - this time to take to some friends. They aren’t foodies like my wife and I but no one in their right minds would walk past a slice of this pie - it’s truly heavenly!
Date published: 2023-11-07
Rated 5 out of
5
by
quiltlover60 from
delicious Tasting Pie
I make this pie all the time. I am on a kidney friendly diet, so I use Monk fruit instead of sugar, and the pie is so delicious. I always have frozen blueberries on hand, so I often make this pie. People cannot believe that it has no sugar. Thanks for the recipe. This is the only blueberry pie recipe that I use.
Date published: 2019-03-02
Rated 5 out of
5
by
Penelope1730 from
Best Ever Blueberry Pie
This is my 'go-to' blueberry pie, although I do adapt it a bit. First, I increase the berries (fresh or frozen) by 2 cups. Because of this, I also add a touch more lemon juice and zest. I've used both cornstarch and flour, both work, but I prefer flour. I have my own butter crust recipe that I use, but a trick I learned a long time ago when baking fruit pies is to slightly bake the bottom crust before adding the filling. Do it the same way you would when pre-baking a crust - line with foil, add pie weights, and bake off for about 10 minutes. Let cool thoroughly before adding fruit. Follow the rest of the pie instructions. I like to baste the top crust with heavy cream & if the whim strikes me sprinkle with course sugar.
Date published: 2015-12-09
Rated 4 out of
5
by
Lindasdw from
Fabulous pie
This recipe worked out great with the tip about frozen blueberries. I mashed two cups fresh berries with the cornstarch mix which I added to the four cups frozen blueberries. It definitely needs six cups of berries. One tip: roll out the dough as soon as you can, place in the pie plate, and refrigerate for 30 minutes. I was not comfortable with refridgerating with the berries because of crust saturation.
Date published: 2015-11-28
Rated 5 out of
5
by
Mollyann from
Absolutely delicious!
I've tried many blueberry pie recipes and this was the easiest to make and tasted delicious. The blueberries were plump and the sauce stayed together; it didn't run out of the pie. The trouble I had was with the basic pie dough recipe. It never browned so I ended up brushing some heavy cream and butter across the top and stuck it under the broiler to quickly brown up. That worked. Next time, I'll brush the pie in advance. Nothing in the basic pie dough recipe called for brushing the pie which made me a little skeptical to begin with.
Date published: 2015-07-14
Rated 5 out of
5
by
Cmarie1375 from
Simply amazing, amazingly simple!
I made my own, flaky crust for this amazing pie, thanks to my dad's family recipe. However, I increased the blueberries to fill the pie to the top, used flour instead of cornstarch (works the same if you don't have), added a little more lemon, and definitely less sugar. I don't like desserts too sweet. 1/2 cup was perfect. Used an egg wash on crust just before putting into oven at 400 for the first 15-20 min, then decreased to about 300- 325. It's just fabulous!!
Date published: 2014-08-06
Rated 5 out of
5
by
cmviolin from
Bright flavors and no-fuss crust recipe
I was surprised how easily the crust recipe came together. I used my stand mixer, and chilled my bowl beforehand. It was so easy to work with and really held its shape when baked. Definitely follow the instructions on lining a baking pan with foil, as the pie will overflow a bit when baking. Mine did right at the end, and that's how I knew it was done. I used frozen blueberries and it worked like a charm.
Date published: 2014-08-05
Rated 5 out of
5
by
Ihlish from
Perfect Blueberry Pie
I love this recipe I altered in a little bit. I used frozen blueberries and I increased it to 5 cups to fill my pie pan. I also increase the sugar 3 tablespoons. The lemon juice ti 2 tablespoons. Cinnamon to 1/3 tsp. And cornstarch to 5 Tlbs. I also put foil around the edges and did an egg wash. I cook at 375 degrees for 80 minutes. Taking the foil off the last 15 minutes. Now perfect pie.
Date published: 2014-07-30