Blueberry pie is a pie with a blueberry filling. Blueberry pie is considered one of the easiest pies to make because it does not require pitting or peeling of fruit. It usually has a top and bottom crust. The top crust can be a circular crust but the pie can also have a crumble crust or no top crust at all.

Pie Making Tools

  • Deep pie pan which allows for A TON of blueberries!
  • Rolling pan – a simple one will do.
  • Food processor  – or use a pastry cutter to cut butter into flour.
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 2 hours 10 minutes

Ingredients of Blueberry Pie

  • yields 2 crusts
  • 6 cups blueberries, rinsed and well drained (2 lbs or 32 oz)
  • 1 tsp lemon zest  from 1 lemon
  • 2 Tbsp lemon juice freshly squeezed
  • 4 1/2 Tbsp all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1 egg + 1 Tbsp water

How to make Blueberry Pie

  1. Prepare your pie crust and let it refrigerate for 1 hour in the refrigerator before using it. Roll the first disc into a 13 “circle and transfer it to a 9” wide pie pan.
  2. Roll the second crust into a 12 “circle and use a pizza cutter to cut into ten 1-inch strips. In a large mixing bowl, combine 6 cups of blueberries, 2 tsp lemon zest Lemon juice, 1/2 cup granulated sugar, 4 1/2 tsp. flour Cinnamon and mix.
  3. Transfer the blueberries to the pie pan lined with dough, setting it just slightly in the center and keeping the edges clean of the blueberry juice.
  4. Using the 10 strips of dough, create a lattice crust on top, pinch the edges to seal and crimp the edges if desired.
  5. Beat together 1 egg and 1 tablespoon of water and brush the egg mixture over the crust and edges of the trellis.
  6. Bake in the center of the oven at 375˚F for 50 to 60 minutes, or until the crust is golden and the blueberry juice is bubbling around the edges.

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