When blueberries are in season we can’t help but make this delectable blueberry pie! Blueberry Cobbler and Blueberry Galette are similar tasty treats and also delicious!
We Love Fresh + Fruity DessertS!
I love to use fresh fruit in my baking and favorite desserts. When it’s blueberry season I love to make this favorite blueberry pie because it’s a favorite of the hubby’s as well as my girls. What’s to love:
Easy. The blueberry pie filling recipe is fabulous and simple! Finger-licking good. Top a warm slice with Whipped Cream or serve alongside a scoop of Vanilla Ice Cream. The crust. Making the Crust from scratch is my go-to, but in a pinch, I’m not opposed to a store-bought crust. Delicious. Either way, the filling is the star! It’s tart, sweet, and SO flavorful!
Ingredients
pie crust – Use a store-bought crust or our favorite Homemade Pie Crust recipe. The post also includes tips and tricks on creating the flakiest pie crust. fresh blueberries – Look for deep blue/purple hue and the skin should also have a slight powdery appearance, known as a bloom. They should be firm yet slightly soft. Use frozen blueberries, just thaw and drain them to prevent excess moisture from causing a watery pie. You may also need to adjust the sugar and cornstarch quantities to maintain the perfect balance of flavor and texture. sugar cornstarch cinnamon salt butter egg water
How to Make Blueberry Pie
How to Make a Lattice Pie Crust
Do you remember making checkered placemats using two different colors of paper in grade school? Well, this is very similar.
Storing Info
Refrigerate unbaked pie. Cover the unbaked pie with plastic and keep it in the fridge for up to 24 hours. Freeze unbaked pie. Assemble the easy blueberry pie as directed, wrap it tightly with plastic wrap and again with foil. Label and freeze for 4-6 months. To bake. Remove the plastic and foil and bake at 350°F adding about 20 more minutes. If the top crust browns too quickly, tent a piece of tin foil over the top during the remainder of the baking time. Store baked pie. The fresh blueberry pie can cool at room temperature for a couple of hours before covering it and placing it in the fridge. Cover it properly so it does not absorb the flavors from other foods. It should be good for 3-4 days but can last up to 5. Freeze baked pie. Allow the blueberry pie from scratch to cool completely. If the pie is whole, wrap it with plastic wrap and aluminum foil. For individual slices, place them on a baking sheet and freeze. Once solid wrap each slice with plastic and place them together in a freezer Ziploc. The pie can last in the freezer for about 4 months. Thaw and reheat in the oven or microwave.
Thicken filling. If you are worried the filling will be runny, increase the amount of cornstarch by 2-3 tablespoons. If you have already baked the pie and it is still too runny even after it has chilled, carefully remove the filling and add a cornstarch slurry. Place the filling into a saucepan and heat it over low heat. In a separate bowl, mix a small amount of cornstarch with an equal amount of cold water. Slowly add the slurry to the heated filling while stirring constantly. Continue cooking over low heat until the mixture thickens. Remove the filling from the heat and let it cool slightly. Pour the thickened filling back into the pie crust and carefully replace the top crust. Let the filling cool and set. Make ’em mini. Use all the same ingredients but divide them equally between the mini pie pans. Bake the mini blueberry pies at 350°F for a shorter amount of time, around 25-30 minutes, or until the crust is golden brown and the filling is bubbling. Cool completely before serving.
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