Fresh summertime blueberries are practically begging to be baked into a blueberry pie, assuming there are no blueberry pancakes to be made! This blueberry pie recipe is classic, simple and elegant and tastes like pure summertime.
Table of Contents
A blueberry pie is a very simple thing – some blueberries and sugar, mixed with a bit of lemon juice and butter for acidity and richness. However, with the proper crust, especially a delicate lattice crust, it becomes even better.
Crunchy, sweet and just a little bit tart, a slice of blueberry pie makes everything better.
Blueberry Pie Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts, as there are a few fiddly ingredients here.
• Fresh blueberries
• White sugar
• ground cinnamon
• Lemon juice
• Salted butter
• Pie crust
• Egg Wash
How To Make Blueberry Pie
• Whisk together the sugar, cinnamon, nutmeg and cornstarch
• Sprinkle the mixture over the blueberries in a large bowl, tossing evenly
• Take a pastry disk and place on a floured work surface
• Roll out using a rolling pin until it is 2 inches wider than your pie plate
• Carefully place into your pie plate and pour in the berry mixture
• Sprinkle it with the lemon juice and dot with butter cubes
• Roll out another pastry disk, cutting it into ¾ inch wide strips to make a lattice top
• Make an egg wash and brush it over the top of the pie crust and then dust with sugar
• Bake at 375 Fahrenheit for about 40 minutes, or until the crust is golden brown and the filling is bubbling
How To Roll Out Your Pastry Dough Properly
Trying to roll out the perfect amount of pastry dough for your pie can be really tricky. If you aren’t 100% confident you know what you are doing. It might sound strange, but the dough can smell fear – don’t give in to it, and roll with confidence.
Don’t be afraid to dust the dough and the countertop with plenty of flour to ensure it doesn’t stick. Even better, give it a turn every two rolls to avoid it sticking too badly and to help the dough roll out more evenly.
Once it is all rolled out into the perfect size, don’t worry about trying to get it into the pie plate. Simply fold it into a half-circle, and then fold again, and then unfold into your pie dish. This gives you the necessary amount of dough to be able to hold onto it without tearing and makes it super easy to unroll.
You could also just roll it up on a rolling pin and unroll it over your pie plate, as long as you really intensely dust it with flour to avoid any sticking.
How To Prevent Your Pie From Burning
No one likes a burnt pie, and with this blueberry pie, you really want to avoid it. There are a lot of delicate flavors that would be easily overwhelmed any burning, so make sure you keep an eye on it.
The one main risk is that your lattice crust starts to get too golden brown before the filling is properly bubbling. If that starts to happen, take your pie out and tend it with some tin foil. This will stop the crust from continuing to cook but still let your filling finish cooking properly.
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- Prep Time
- 25 minutes
- Cook Time
- 45 minutes
- Karlynn Johnston
- Lower your oven rack one spot down from the middle rack. Preheat your oven to 400 °F and get out a 9-inch pie plate.
- Place the blueberries in a large bowl. Whisk together the sugar, cinnamon, nutmeg and cornstarch. Sprinkle the mixture over the blueberries in the bowl, tossing to ensure that the blueberries are coated. Set aside and let it meld together while you prepare the crust.
- Take one pastry disk and place it on a floured work surface. Flour your rolling pin, then roll the pie dough into a circle that is around 2 inches wider than your pie plate. When rolling, turn the pie dough on the counter every two rolls or so, so that it doesn’t stick in one place to the counter, then roll again.
- To place in the pie plate, gently fold the pastry into a half-circle, then fold again.
- Carefully place in the pie plate. Unfold gently and let gravity help ease into the pie plate instead of you pulling and pushing on it. Once it's settled, press firmly against the bottom and sides.
- Place the blueberry mixture into the pie crust bottom. Sprinkle with lemon juice and then dot with butter. Roll out the next pastry disk like the other one. Cut the pastry into 3/4 inch wide strips and make a lattice top. Crimp and flute the edges.
- Prepare the egg wash and brush over top of the top pie crust. Sprinkle generously with the sanding sugar, making sure it’s a nice even layer on all of the lattice pieces.
- Place the pie in the preheated oven and turn the oven down to 375°F.
- Bake for 40-45 minutes or until the crust is golden brown and the blueberry filling is bubbling.
- If the lattice is getting too golden brown before the filling is bubbling, tent some tin foil over the pie loosely and continue to bake.
- Remove from the oven and cool on a baking rack for 2-3 hours to let the filling set.
- Serve topped with vanilla ice cream or whipped cream!
- Blueberry size matter! Use large blueberries for a chunky pie, or smaller ones for a pie with more juice in it.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.