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Dessert / Blueberry Pie: The Ultimate Guide to Baking the Perfect Pie

Blueberry Pie: The Ultimate Guide to Baking the Perfect Pie

June 16, 2025 by EvelynDessert

Blueberry Pie: the very words conjure up images of sun-drenched summer days, family gatherings, and the irresistible aroma of warm, fruity goodness wafting from the oven. But this isn’t just any dessert; it’s a slice of Americana, a comforting classic that has graced tables and delighted taste buds for generations. Have you ever wondered why this simple pie holds such a special place in our hearts?

The history of blueberry pie in America is as rich and vibrant as the berries themselves. While pies, in general, have a long and storied past dating back to ancient civilizations, the blueberry version truly blossomed in the New World, where wild blueberries thrived. Native Americans were the first to utilize these tiny, flavorful gems, and their knowledge was passed down to early settlers, who quickly incorporated blueberries into their cooking, most notably in pies.

What makes this pie so universally loved? It’s a symphony of textures and tastes. The flaky, buttery crust gives way to a burst of sweet and slightly tart blueberries, creating a delightful contrast that keeps you coming back for more. Beyond the taste, it’s the sheer simplicity and comforting nature of the dish. It’s a reminder of simpler times, a homemade treat that evokes feelings of warmth and nostalgia. Whether you’re a seasoned baker or a kitchen novice, a perfectly baked blueberry pie is within your reach, promising a delightful experience for both the creator and the consumer. So, let’s get baking!

Blueberry Pie this Recipe

Ingredients:

  • For the Crust:
    • 2 ½ cups all-purpose flour, plus more for dusting
    • 1 teaspoon salt
    • 1 cup (2 sticks) unsalted butter, very cold and cut into cubes
    • ½ cup vegetable shortening, very cold
    • 6-8 tablespoons ice water
  • For the Blueberry Filling:
    • 6 cups fresh blueberries, rinsed and picked over
    • ¾ cup granulated sugar, plus more for sprinkling
    • ¼ cup cornstarch
    • 2 tablespoons lemon juice
    • 1 teaspoon lemon zest
    • ¼ teaspoon ground cinnamon
    • 2 tablespoons unsalted butter, cut into small pieces
    • 1 large egg, beaten (for egg wash)

Preparing the Crust:

  1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the flour, which is crucial for the flavor and texture of the crust.
  2. Cut in the Fat: Add the cold butter and shortening to the flour mixture. Using a pastry blender or your fingertips, cut the fat into the flour until the mixture resembles coarse crumbs. The butter and shortening should be in small, pea-sized pieces. This step is vital for creating flaky layers in the crust. The colder the fat, the better the flakiness! I like to put my butter and shortening in the freezer for about 15 minutes before starting.
  3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix; you want to avoid developing the gluten in the flour, which will result in a tough crust. The dough should be slightly shaggy but hold together when pressed.
  4. Divide and Chill: Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight. This chilling period allows the gluten to relax, making the dough easier to roll out and preventing it from shrinking during baking.

Preparing the Blueberry Filling:

  1. Combine Filling Ingredients: In a large bowl, gently combine the blueberries, granulated sugar, cornstarch, lemon juice, lemon zest, and cinnamon. Be gentle when mixing to avoid crushing the blueberries. The cornstarch will help thicken the filling as it bakes, and the lemon juice and zest will enhance the blueberry flavor.
  2. Let the Filling Sit: Allow the blueberry mixture to sit for about 15 minutes, allowing the juices to release. This will help the cornstarch dissolve and prevent a dry filling.

Assembling the Pie:

  1. Preheat Oven: Preheat your oven to 400°F (200°C). Place a baking sheet on the lower rack of the oven to catch any drips from the pie.
  2. Roll Out the Bottom Crust: On a lightly floured surface, roll out one of the chilled dough discs into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges of the dough, leaving about a 1-inch overhang.
  3. Add the Filling: Pour the blueberry filling into the pie crust, spreading it evenly. Dot the top of the filling with the small pieces of butter. This will add richness and flavor to the filling.
  4. Roll Out the Top Crust: Roll out the second chilled dough disc into a 12-inch circle. You can either place the entire crust over the filling or cut it into strips for a lattice top.
  5. Create a Lattice Top (Optional): If making a lattice top, cut the dough into even strips. Arrange the strips over the filling in a lattice pattern, weaving them together. Trim the edges of the strips to match the edge of the bottom crust.
  6. Seal and Crimp the Edges: Trim any excess dough from the edges of the pie. Crimp the edges of the crust using your fingers or a fork to seal the top and bottom crusts together. This will prevent the filling from leaking out during baking.
  7. Egg Wash and Sugar: Brush the top crust with the beaten egg wash. This will give the crust a beautiful golden-brown color. Sprinkle the top of the crust with granulated sugar for added sweetness and sparkle.
  8. Cut Vents: Cut several slits in the top crust to allow steam to escape during baking. This will prevent the crust from puffing up and cracking.

Baking the Pie:

  1. Bake: Place the pie on the preheated baking sheet in the oven. Bake for 20 minutes at 400°F (200°C).
  2. Reduce Heat and Continue Baking: Reduce the oven temperature to 375°F (190°C) and continue baking for another 30-40 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, you can cover the edges with aluminum foil.
  3. Cool Completely: Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving. This is crucial because the filling will continue to thicken as it cools. If you cut into it while it’s still hot, the filling will be runny. I know it’s hard to resist, but trust me, it’s worth the wait!

Blueberry Pie

Conclusion:

This isn’t just another pie recipe; it’s a gateway to pure, unadulterated blueberry bliss! From the perfectly flaky crust to the bursting-with-flavor filling, this blueberry pie is a guaranteed crowd-pleaser. I’ve shared countless pies over the years, and this recipe consistently receives rave reviews. The secret? It’s all about using the freshest, ripest blueberries you can find and letting their natural sweetness shine.

But don’t just take my word for it – you absolutely have to experience this pie for yourself! It’s the kind of dessert that evokes memories of summer days and cozy evenings, a slice of comfort that’s perfect for any occasion. Whether you’re baking for a holiday gathering, a potluck with friends, or simply a sweet treat for yourself, this pie will undoubtedly steal the show.

And the best part? It’s incredibly versatile! While I adore it served warm with a scoop of vanilla ice cream (a classic pairing for a reason!), there are so many other ways to enjoy it. For a touch of elegance, try topping it with a dollop of freshly whipped cream and a sprinkle of powdered sugar. Or, if you’re feeling adventurous, consider a drizzle of lemon curd for a tangy counterpoint to the sweetness of the blueberries.

Looking for variations? Feel free to experiment with different crusts! A buttery shortbread crust would add a delightful crumbly texture, while a graham cracker crust offers a unique twist. You could also incorporate other berries into the filling, such as raspberries or blackberries, for a more complex flavor profile. A hint of lemon zest or a dash of cinnamon can also elevate the taste to new heights. If you are feeling extra fancy, try a lattice top crust! It looks beautiful and is surprisingly easy to make.

Don’t be intimidated by the thought of baking a pie from scratch. This recipe is designed to be straightforward and easy to follow, even for beginner bakers. I’ve included detailed instructions and helpful tips to guide you through every step of the process. And remember, even if your pie isn’t picture-perfect, it will still taste amazing! The most important ingredient is love, so pour your heart into it and enjoy the process.

I truly believe that this blueberry pie recipe is a must-try for anyone who appreciates a delicious, homemade dessert. It’s a timeless classic that’s sure to become a family favorite. So, gather your ingredients, preheat your oven, and get ready to create a little bit of magic in your kitchen.

Once you’ve baked your own masterpiece, I’d love to hear about your experience! Share your photos and stories in the comments below. Did you make any variations? What did your family and friends think? I’m always eager to learn from your baking adventures and see how you’ve made this recipe your own. Happy baking! I can’t wait to hear all about your delicious blueberry pie creations!


Blueberry Pie: The Ultimate Guide to Baking the Perfect Pie

A classic homemade blueberry pie featuring a flaky, buttery crust and a sweet, juicy blueberry filling. Perfect for summer enjoyment!

Prep Time45 minutes
Cook Time55 minutes
Total Time215 minutes
Category: Dessert
Yield: 8 servings
Save This Recipe

Ingredients

  • 2 ½ cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, very cold and cut into cubes
  • ½ cup vegetable shortening, very cold
  • 6-8 tablespoons ice water
  • 6 cups fresh blueberries, rinsed and picked over
  • ¾ cup granulated sugar, plus more for sprinkling
  • ¼ cup cornstarch
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 large egg, beaten (for egg wash)

Instructions

  1. In a large bowl, whisk together the flour and salt.
  2. Add the cold butter and shortening to the flour mixture. Using a pastry blender or your fingertips, cut the fat into the flour until the mixture resembles coarse crumbs. The butter and shortening should be in small, pea-sized pieces.
  3. Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix. The dough should be slightly shaggy but hold together when pressed.
  4. Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight.
  5. In a large bowl, gently combine the blueberries, granulated sugar, cornstarch, lemon juice, lemon zest, and cinnamon. Be gentle when mixing to avoid crushing the blueberries.
  6. Allow the blueberry mixture to sit for about 15 minutes, allowing the juices to release.
  7. Preheat your oven to 400°F (200°C). Place a baking sheet on the lower rack of the oven to catch any drips from the pie.
  8. On a lightly floured surface, roll out one of the chilled dough discs into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges of the dough, leaving about a 1-inch overhang.
  9. Pour the blueberry filling into the pie crust, spreading it evenly. Dot the top of the filling with the small pieces of butter.
  10. Roll out the second chilled dough disc into a 12-inch circle. You can either place the entire crust over the filling or cut it into strips for a lattice top.
  11. If making a lattice top, cut the dough into even strips. Arrange the strips over the filling in a lattice pattern, weaving them together. Trim the edges of the strips to match the edge of the bottom crust.
  12. Trim any excess dough from the edges of the pie. Crimp the edges of the crust using your fingers or a fork to seal the top and bottom crusts together.
  13. Brush the top crust with the beaten egg wash. Sprinkle the top of the crust with granulated sugar for added sweetness and sparkle.
  14. Cut several slits in the top crust to allow steam to escape during baking.
  15. Place the pie on the preheated baking sheet in the oven. Bake for 20 minutes at 400°F (200°C).
  16. Reduce the oven temperature to 375°F (190°C) and continue baking for another 30-40 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, you can cover the edges with aluminum foil.
  17. Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving.

Notes

  • For the flakiest crust, make sure your butter and shortening are very cold. You can even put them in the freezer for 15 minutes before starting.
  • Be careful not to overmix the dough when adding the ice water. Overmixing will develop the gluten and result in a tough crust.
  • Chilling the dough is essential for a tender crust that doesn’t shrink during baking.
  • Letting the blueberry filling sit for 15 minutes allows the juices to release and the cornstarch to dissolve, preventing a dry filling.
  • If the crust starts to brown too quickly during baking, cover the edges with aluminum foil.
  • Cooling the pie completely is crucial because the filling will continue to thicken as it cools. If you cut into it while it’s still hot, the filling will be runny.

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