FRESH BLUEBERRY PIE

Fresh Blueberry Pie

If I am ever lucky enough to have extra blueberries sitting around, this is my go-to recipe for homemade Fresh Blueberry Pie with a buttery, flaky crust that melts in your mouth. This heirloom pie recipe is filled with plump, juicy blueberries that burst with flavor in every bite – a delightful fusion of sweet and tangy goodness. Served with a scoop of fresh vanilla ice cream, this is a perfect summer treat!  For something fancy, you can also make this in a pie tart pan – guaranteed to bring gasps of delight!

​Blueberry Pie always makes me think of my father-in-law - he had the most gorgeous and kind big blue eyes, and he LOVED blueberry pie!  And so when I see a big basket of big fresh blueberries, I always think of him!  And I think about how wonderful those berries would taste baked up in a wonderful pie!

Start with some big ole' fresh blueberries - never waste your time with the canned stuff!  Big, sweet and fresh blueberries really don't need much extra sugar - and the flavor is sublime! 

​I have wonderful memories of walking in the woods of Northeast Iowa with my Mom and Aunt Belva picking buckets of blueberries when I was a little girl - and I adored it when my Mom would read "Blueberries For Sal" with me.  It's an absolute classic, but when I was little I was certain that there were bears out there when we went on our berry hunts!

​My blueberry bushes seem to fall victim to the birds and my little ones - and big ones too, so I'm always lucky to find enough to bake up in a fresh blueberry pie! 

Lattice topping is always perfect on a fresh blueberry pie - it allows the blueberries to cook evenly and the blueberry filling that oozes over the sugared crust is so good! 

​Time to cut a piece of this fresh wonderful pie, and think back to the wonderful people that inspire me to bake!  Some of you might want to top this with a nice big scoop of fresh vanilla ice cream, but I'll take mine plain and simple.  Hope you'll enjoy a piece with me!

Fresh Blueberry Pie

FRESH BLUEBERRY PIE

This is my go-to recipe for homemade Fresh Blueberry Pie with a buttery, flaky crust that melts in your mouth. This heirloom pie recipe is filled with plump, juicy blueberries that burst with flavor in every bite – a delightful fusion of sweet and tangy goodness. Served with a scoop of fresh vanilla ice cream, this is a perfect summer treat!

Fresh Blueberry Pie

INGREDIENTS:
2 pie crusts (homemade or refrigerated)
4 cups (2 pints) blueberries
1 tablespoon fresh lemon juice
¾ cup (150g) sugar
3 tablespoons (24g) cornstarch
½ teaspoon finely grated lemon zest
¼ teaspoon salt
¼ teaspoon ground cinnamon
2 tablespoons cold unsalted butter, cut into small pieces
Egg Wash: 1 large egg + 1 tablespoon milk
Sparkling sugar (if desired)
 
HOW I MAKE THIS:

1. PREPARE PIE CRUST:  For this pie we’ll be using a double pie crust on the bottom of a 9-inch pie plate. Prepare pie crust per your favorite recipe, or use 2 refrigerated pie crusts.
2. Sprinkle the bottom of pie plate with flour (this will prevent the crust from sticking to the bottom of your pie plate when serving).  Roll out chilled pie dough on a floured work surface until you have a circle 12 inches in diameter. Carefully place the dough into pie plate. Tuck it in with your fingers, making sure it is smooth.  Use a small sharp knife to trim excess dough 1-inch off the edges, and flute.  Refrigerate while you are preparing the filling.
3. PREPARE FILLING: Wash and drain the blueberries, place on paper towel to remove last of moisture.  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 gently until evenly coated. Immediately pour berry mixture into the dough-lined pan.  Dot with the butter pieces.
4. PREPARE LATTICE CRUST: Take the reserved dough round and carefully cut into lengths to make the lattice crust.  Starting at the center of the pie, carefully position the first and second crust lengths, laying one piece over the other.  Add additional pieces of pie crust pieces, intertwining them to make a lattice crust, working towards the edges of the pie pan. 
5. 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.
6. Refrigerate the pie until the dough is firm, 20 to 30 minutes.
7. Preheat oven to 375°F and position rack in the lower third of an oven.
8. Brush the egg wash mixture over the surface of the pie, and sprinkle with sparking sugar.  Bake the pie 5o to 60 minutes, until the crust is golden and the filling is thick and bubbling.
9. Transfer to a wire rack and allow the pie to cool for at least 3 hours before slicing and serving – this will give the pie filling time to set and not be too juicy when you cut it. 
10. Serve at room temperature or warmed up, or topped with a scoop of vanilla ice cream. 

Yield:  8 servings

​Original recipe published June 2013; revised and reposted April 2024.
 
© SnowflakesandCoffeecakes.  All images, attachments & content are copyright protected. All rights reserved. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to www.snowflakesandcoffeecakes.com for the recipe.
 
Tried it and loved it? Snap a picture and share it with me on Instagram @SnowflakesandCoffeecakes and by using the hashtag #SnowflakesandCoffeecakes                 

NEVER MISS A NEW RECIPE! FOLLOW SNOWFLAKES & COFFEECAKES ON FACEBOOK, INSTAGRAM & PINTEREST!