Blueberry Pie

There’s something truly magical about a slice of homemade blueberry pie. The combination of a flaky, buttery crust with juicy, sweet-tart blueberries is a classic that never goes out of style. Whether you’re baking for a special occasion or simply craving a comforting dessert, this blueberry pie recipe is sure to impress. Made with simple, wholesome ingredients and easy-to-follow steps, it’s perfect for both seasoned bakers and kitchen novices alike. Let’s dive into the world of blueberries, buttery crusts, and the joy of baking!

Why This Recipe Is a Must-Try

This blueberry pie recipe stands out because of its perfectly flaky crust and luscious filling. The crust uses a mix of vegetable shortening and unsalted butter, which creates a tender yet sturdy base that holds the juicy blueberries without getting soggy. The filling balances sweetness with the natural tartness of fresh blueberries, enhanced by just the right amount of sugar and a touch of lemon zest for brightness.

Whether you’re serving it with a scoop of vanilla ice cream or enjoying it plain, this pie delivers that nostalgic homemade flavor that’s hard to beat. Plus, it’s made from scratch using common pantry staples, making it an accessible and satisfying baking project.

Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• ¾ cup vegetable shortening, chilled
• 6 tablespoons unsalted butter, chilled
• 6 tablespoons ice cold water
• 5 cups fresh blueberries
• ¾ cup granulated sugar (adjust to taste)
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• ½ teaspoon ground cinnamon (optional)
• 1 egg, beaten (for egg wash)

How To Make Blueberry Pie

Step 1: Prepare the Pie Dough

Start by combining the all-purpose flour and salt in a large mixing bowl. Cut the chilled vegetable shortening and unsalted butter into small cubes and add them to the flour mixture. Using a pastry cutter or your fingers, work the fats into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter and shortening.

Step 2: Add Water and Form Dough

Gradually add the ice cold water, one tablespoon at a time, mixing gently with a fork after each addition. Stop adding water as soon as the dough begins to come together. Be careful not to overwork the dough to keep it tender. Divide the dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 3: Make the Blueberry Filling

In a large bowl, combine the fresh blueberries, granulated sugar, cornstarch, lemon juice, lemon zest, and ground cinnamon if using. Toss gently until the berries are evenly coated. The cornstarch will help thicken the filling as it bakes.

Step 4: Roll Out the Dough

On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate, pressing gently to fit the bottom and sides. Trim any excess dough hanging over the edges.

Step 5: Assemble the Pie

Pour the blueberry filling into the crust, spreading it evenly. Roll out the second disk of dough into another 12-inch circle and place it over the filling. Trim excess dough, then fold and crimp the edges to seal the pie. Cut a few small slits in the top crust to allow steam to escape during baking.

Step 6: Apply Egg Wash and Bake

Brush the top crust with the beaten egg to give it a beautiful golden shine. Place the pie on a baking sheet to catch any drips and bake in a preheated oven at 425°F (220°C) for 15 minutes. Then reduce the heat to 350°F (175°C) and bake for another 40-45 minutes, or until the crust is golden and the filling is bubbling.

Step 7: Cool and Serve

Allow the pie to cool completely on a wire rack before slicing. This cooling time helps the filling set properly so you get clean, beautiful slices. Serve warm or at room temperature, optionally with a scoop of your favorite ice cream or a dollop of whipped cream.

Expert Tips

• Keep all your ingredients, especially the shortening, butter, and water, as cold as possible to achieve a flaky crust.
• Don’t overwork the dough; handle it just enough to bring it together to keep the crust tender.
• If fresh blueberries aren’t available, frozen blueberries can be used, but thaw and drain them well to avoid excess liquid in the filling.
• For a decorative touch, use cookie cutters to cut shapes from the top crust before baking.
• Use a baking sheet beneath the pie to catch any bubbling filling that might spill over during baking, keeping your oven clean.
• Letting the pie cool completely before cutting helps prevent the filling from running and makes serving easier.

Variations and Customizations

• Mixed Berry Pie: Combine blueberries with raspberries, blackberries, or strawberries for a colorful, flavorful twist.
• Lemon Blueberry: Add extra lemon zest and a splash of lemon extract to the filling for a zesty punch.
• Gluten-Free Crust: Substitute the all-purpose flour with a gluten-free baking blend to accommodate dietary needs.
• Vegan Option: Replace the butter with vegan margarine and use a flaxseed egg or store-bought egg replacer for the egg wash.
• Crumble Topping: Instead of a top crust, sprinkle a cinnamon sugar oat crumble over the blueberry filling for a crisp, sweet finish.
• Spiced Blueberry: Add warm spices like nutmeg, allspice, or cardamom to the filling for a cozy flavor profile.

How to Store Leftovers

Once your blueberry pie has cooled, cover it loosely with plastic wrap or aluminum foil and store it in the refrigerator. It will keep well for up to 4 days. For longer storage, you can freeze the pie wrapped tightly in plastic wrap and foil for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and warm slightly in the oven before serving to refresh the crust’s flakiness.

FAQ

Can I use frozen blueberries for this pie?

Yes! Frozen blueberries work well, but it’s important to thaw them completely and drain any excess liquid before using to prevent a watery filling.

How do I prevent the crust from getting soggy?

Using a mix of vegetable shortening and butter in the crust helps create a flaky yet sturdy base. Also, thickening the filling with cornstarch and pre-chilling the dough before baking reduces sogginess. Baking the pie on a baking sheet to catch drips also helps maintain crust integrity.

What can I substitute for vegetable shortening?

If you prefer not to use vegetable shortening, you can substitute it with additional cold butter or a plant-based vegan butter alternative. Keep in mind that shortening contributes to the flakiness, so the texture may vary slightly.

How long should I bake the blueberry pie?

Bake the pie initially at 425°F (220°C) for 15 minutes to set the crust, then reduce the temperature to 350°F (175°C) and continue baking for another 40-45 minutes. The pie is done when the crust is golden brown and the filling is bubbling.

Conclusion

There’s a reason blueberry pie remains a timeless favorite — it’s a perfect harmony of flaky pastry and vibrant, juicy berries that delights every time. This recipe makes the process approachable and rewarding, yielding a pie that looks stunning and tastes even better. Whether you stick to the classic version or try one of the exciting variations, you’ll create a dessert that everyone will love. So grab those fresh blueberries, roll up your sleeves, and get ready to bake a pie that’s truly unforgettable!