Homemade Blueberry Pie Recipe

This home made blueberry pie is a basic dessert that incorporates a golden, flaky crust and a luscious filling of contemporary blueberries evenly sweetened and spiced. It’s good for summer time however scrumptious year-round.

Why You’ll Love This Recipe

• Bursting with contemporary blueberry taste
• Flaky, buttery home made or store-bought crust
• Thickened good for clear slicing
• Straightforward to make forward and freezes effectively
• A show-stopping dessert for any event

Elements

(Tip: You’ll discover the complete listing of components and measurements within the recipe card under.)

• Pie crust (home made or store-bought, for high and backside)
• Recent or frozen blueberries
• Granulated sugar
• Cornstarch or tapioca starch
• Lemon zest and juice
• Floor cinnamon (optionally available)
• Unsalted butter
• Egg (for egg wash)
• Coarse sugar (optionally available, for topping)

Instructions

1. Preheat oven to 425°F (220°C).
2. Put together the filling: In a big bowl, mix blueberries, sugar, cornstarch, lemon zest, lemon juice, and cinnamon (if utilizing). Toss to coat evenly.
3. Roll out the crust: Line a 9-inch pie pan with the underside crust. Pour within the blueberry filling and dot with items of butter.
4. Add high crust: Cowl with a second crust or a lattice. Crimp edges to seal and minimize slits for steam if utilizing a full crust.
5. Brush and sprinkle: Frivolously brush the highest with crushed egg and sprinkle with coarse sugar.
6. Bake: Place pie on a baking sheet. Bake at 425°F for 20–25 minutes, then scale back oven temperature to 375°F (190°C) and bake one other 30–40 minutes till golden brown and bubbly.
7. Cool utterly earlier than slicing, about 2–4 hours.

Servings and Timing

• Servings: 8
• Prep time: 20 minutes
• Bake time: 50–65 minutes
• Cooling time: 2–4 hours
• Complete time: About 3 hours together with cooling

Variations

• Add a handful of raspberries or blackberries
• Swap cornstarch with quick-cooking tapioca
• Add a teaspoon of vanilla or almond extract
• Use a crumble topping as a substitute of a high crust
• Make mini pies or galettes as a substitute

Storage/Reheating

• Room temp: Coated, as much as 2 days
• Fridge: As much as 4–5 days
• Freeze: Totally baked and cooled pie might be frozen as much as 3 months
• Reheat: Heat in a 350°F oven for 10–quarter-hour earlier than serving

FAQs

Can I take advantage of frozen blueberries?

Sure, use them unthawed and add a bit extra cornstarch to thicken the additional liquid.

Why is my pie runny?

It probably didn’t bake lengthy sufficient or wasn’t cooled utterly to let the filling set.

How do I forestall a soggy backside crust?

Bake on a decrease oven rack and think about blind baking the underside crust for 10 minutes.

Can I make the pie forward of time?

Sure, assemble and refrigerate the unbaked pie for as much as 24 hours, or freeze it.

Can I take advantage of a store-bought crust?

Completely—it saves time and nonetheless tastes nice.

Do I want to make use of lemon juice?

It helps stability the sweetness and enhances the blueberry taste, so it’s beneficial.

What’s one of the best thickener?

Cornstarch and quick-cooking tapioca are commonest and efficient.

How do I make a lattice crust?

Reduce dough into strips and weave over the pie in a crisscross sample earlier than baking.

Can I take advantage of a crumble topping?

Sure, swap the highest crust for a mixture of butter, flour, sugar, and oats for a crisp end.

How do I do know when it’s accomplished?

The filling must be effervescent and the crust golden brown.

Conclusion

Homemade blueberry pie is an easy but beautiful dessert that showcases the flavour of contemporary berries wrapped in a flaky crust. With a number of pantry staples and just a little love, you’ll be able to create a pie that’s certain to impress and delight at any desk.

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