Blueberry Pie

One more for the road to Thanksgiving this year- this blueberry pie is a new fav for us and I promise it’s the perfect simple pie for your spread.

The thing I love about fruit pies is that they’re super easy to make- fruit is wonderful enough to stand on it’s own, so it doesn’t need a ton of frills in a pie either. This is no exception- you can absolutely even make this easier by using store-bought pie crust. Let’s get to it!

How to Make Blueberry Pie

If you’re making the crust yourself, start there. This is my favorite pie crust recipe, and you’ll want to make a double batch for this pie to make sure you have enough dough for the bottom and top. You’ll roll out the bottom crust, and then roll out the top to cut small circles for the top.

You can absolutely use store-bought crust here as well- I recommend getting the kind that comes in rolls so you can still do the cute design, but totally up to you! You could also easily do a lattice crust top here.

In a large bowl, add in the ingredients for the filling- tons of fresh blueberries, some sugar, cornstarch, lemon juice, lemon zest, salt, and a little bit of vanilla extract. When you stir everything together, you shouldn’t have any dry pockets of cornstarch remaining.

Pour the filling into your bottom crust, and then top with the rounds of dough. Brush the top with a beaten egg, and then sprinkle on lots of coarse sugar.

For fruit pies, you want to make sure you bake them on top of a baking sheet with foil on it in case you have any fruit bubbling over as it bakes. Bake it until you have a deeply golden brown pie, and the blueberry filling is bubbling. Once everything is cooled, slice and serve with whipped cream!

Tips & Tricks for the Best Blueberry Pie

Here are all my tips and tricks to help you along the way-

• Do I have to make my own crust? Nope, I have a great crust recipe, but you can absolutely use a store-bought pie crust and have a truly delightful pie!
• Why do I have to pre-heat the cookie sheet? Preheating the cookie sheet along with your oven will help ensure that your pie crust bakes through without having to par-bake it.
• Don’t skip the chilling. Chilling the pie in the freezer while you preheat your oven helps keep the crust cold so it stays flakey as it bakes. Don’t skip it!
• Do I have to egg-wash the top? Adding the egg wash and sugar helps with browning, plus it creates a lightly sweet, crisp crust that is kind of amazing.
• How do I know when the pie is done baking? The crust should be deeply golden brown all over, and the filling should be bubbling when it’s ready to come out.
• I’m at about 5,000 ft. above sea level and I find that most people who live between about 3,000-7,000 ft do not need to make adjustments to my recipes.

Enjoy!

Print

Blueberry Pie

Ingredients

• 2 pie crust doughs unbaked
• 3 pints fresh blueberries washed and dried
• 1/4 cup sugar
• 1/4 cup cornstarch
• 1/4 tsp. salt
• 1 tbs. lemon zest
• 2 tbs. lemon juice
• 1 tsp. vanilla extract
• 1 egg beaten
• 2 tbs. coarse sugar

Instructions

1. Form your bottom crust into your plate, or use a pre-made crust, and cut out small circles in the top crust portion. Put both crusts in the freezer while you make the filling.
2. In a large bowl, stir together the blueberries, sugar, cornstarch, salt, lemon zest, juice, and vanilla extract until there are no dry pockets of cornstarch remaining, and the blueberries look like they are coated in a paste. Pour the filling into your bottom crust in the pie plate, and lay the rounds all over the top of the filling. Place the entire pie back in the freezer.
3. While the pie chills, line a large cookie sheet with foil and place it in your oven. Preheat the oven, with the pan in it, to 400 degrees. Once the oven is preheated, brush the top of your pie with the beaten egg generously. Sprinkle the coarse sugar all over the top, and then carefully place the pie in the oven on the preheated cookie sheet.
4. Bake the pie for 40-45 minutes, or until the top is deeply golden brown all over and the filling is bubbling. Cool the pie completely before slicing and serving, optionally with whipped cream. Enjoy!

Dough-Eyed

Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!

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