Classic Homemade Blueberry Pie Recipe for the Perfect Sweet Treat

Benefits and Advantages of blueberry pie

This blueberry pie recipe offers multiple benefits making it a favorite choice among dessert enthusiasts. Its ease of preparation is notable, requiring simple steps that even beginners can follow, ensuring a delicious outcome without hassle. Packed with antioxidant-rich blueberries, this pie supports good health by promoting heart health and providing essential vitamins, making it both tasty and nutritious.

Additionally, the recipe stands out due to its versatility; you can easily adapt it for various dietary needs such as gluten-free or vegan preferences without compromising flavor. Incorporating this classic treat into your dessert repertoire brings a balance of simplicity, health benefits, and delightful taste, enhancing any meal or occasion with its vibrant berry flavor and flaky crust.

Essential Ingredients for blueberry pie

To prepare the perfect blueberry pie, you will need the following ingredients:

• 2½ cups all-purpose flour
• ½ teaspoon kosher salt
• 1¼ cups cold unsalted butter, cut into cubes
• 8 to 10 tablespoons ice water
• 1 egg beaten with 1 tablespoon water or milk (for egg wash)
• 6 to 8 cups fresh blueberries, picked over and washed
• ½ to ¾ cup granulated sugar (depending on sweetness preference)
• 2 to 3 tablespoons arrowroot starch, cornstarch, or a combination with tapioca flour for thickening
• ¼ teaspoon kosher salt
• 2 tablespoons lemon juice
• Optional: ¼ teaspoon ground cinnamon and 1 teaspoon lemon zest for enhanced flavor
• 1 tablespoon cold unsalted butter, cut into small cubes (to dot on filling before baking)
• Optional: coarse sugar for sprinkling on top crust

For gluten-free options, substitute all-purpose flour with almond or coconut flour blends. To accommodate vegan diets, use plant-based butter substitutes in the crust. Low-calorie sweeteners can replace granulated sugar without sacrificing sweetness.

Dietary Substitutions to Customize Your blueberry pie

Several substitutions can cater to different dietary preferences while keeping your blueberry pie delicious:

• Vegan: Replace the cold unsalted butter in the crust with plant-based margarine or coconut oil to maintain flakiness.
• Gluten-Free: Use gluten-free flour blends such as almond, coconut, or a dedicated gluten-free flour mix instead of all-purpose flour.
• Low-Calorie / Sugar-Free: Substitute granulated sugar with natural sweeteners like agave syrup, stevia, or erythritol to lower calorie count.
• Dairy-Free: Choose plant-based butter and use dairy-free milk or water in the crust preparation and egg wash alternatives like aquafaba or flaxseed egg.
• Thickener Alternatives: Use arrowroot powder or tapioca flour instead of cornstarch for a cleaner, gluten-free thickener.

These thoughtful ingredient swaps enable a blueberry pie that suits various health needs and lifestyle choices, retaining the classic flavors and textures you expect.

How to Prepare the Perfect blueberry pie: Step-by-Step Guide

1. Prepare the crust: Combine 2½ cups all-purpose flour and ½ teaspoon kosher salt in a large bowl. Cut in 1¼ cups cold unsalted butter (cubed) until the mixture resembles coarse crumbs. Gradually add 8 to 10 tablespoons ice water, one tablespoon at a time, tossing until the dough holds together but is not wet. Divide the dough into two disks, wrap tightly, and chill for at least 1 hour.
2. Prebake the bottom crust: Roll out one disk on a lightly floured surface to fit a 9-inch pie plate (about 12 inches diameter). Chill the dough, then line the pie plate. Trim edges leaving an overhang. Freeze the crust for 20 minutes to prevent shrinking. Line the crust with parchment or foil and fill with pie weights. Bake at 375°F (190°C) for 20–25 minutes until golden. Remove weights and cool completely.
3. Prepare the filling: Puree 1 cup of blueberries with ½ to ¾ cup sugar, 2 tablespoons lemon juice, 2 to 3 tablespoons arrowroot starch or cornstarch, ¼ teaspoon kosher salt, and optional ¼ teaspoon cinnamon and 1 teaspoon lemon zest. Cook over medium-high heat until slightly thickened, about 1 minute. Gently fold in remaining whole blueberries to avoid crushing.
4. Assemble the pie: Pour filling into the cooled prebaked crust. Dot with 1 tablespoon cold unsalted butter cubes. Roll out the second dough disk to about 12 inches and place over filling. Trim excess dough, fold under bottom crust edges, and crimp to seal. Brush top crust edges with beaten egg wash (1 egg mixed with 1 tablespoon water or milk). Chill for 20 minutes to help crust hold shape.
5. Finish and bake: Cut several vents in the top crust for steam. Brush with egg wash and sprinkle coarse sugar if desired. Bake at 400°F (200°C) for 30 minutes, then reduce heat to 350°F (175°C), rotate the pie, and bake an additional 25–45 minutes until crust is golden and filling bubbles. Use pie crust shields or foil on edges if browning too quickly.
6. Cool: Cool the pie on a wire rack for at least 1 hour, preferably 4 hours, before slicing. This allows the filling to set and prevents runny slices.

This method produces a flaky, buttery crust with a sweet, tangy blueberry filling, ideal served warm or room temperature, often paired with vanilla ice cream for a classic dessert experience.

Mastering blueberry pie: Advanced Tips and Variations

To master blueberry pie, keep the crust cold throughout preparation to ensure flakiness and reduce shrinkage during baking. Combining fresh and frozen blueberries enriches texture and flavor, balancing juiciness and firmness. For added depth, spices like cinnamon or nutmeg can be mixed into the filling to bring warmth.

Try substituting the top crust with a crumb topping for a delightful crunch that contrasts nicely with the jammy blueberries. For a healthier option, reduce sugar and incorporate chia seeds as a natural thickener, boosting fiber and omega-3s. Mixed berry variations including raspberries or blackberries can be used without losing the signature flavor.

Dotting the filling with butter before topping enriches the mouthfeel, adding subtle richness to each slice.

Adjust sweetness and thickening agents based on berry ripeness and moisture to maintain perfect filling consistency. These variations elevate your pie while preserving the classic qualities that make blueberry pie a timeless favorite.

How to Store blueberry pie: Best Practices

Proper storage preserves the blueberry pie’s freshness and flavor:

• Refrigerate: Cover the pie with plastic wrap or place in an airtight container. Keep in the refrigerator for up to 3–4 days to maintain texture and prevent spoilage.
• Freeze: Wrap pie tightly in plastic wrap and then foil to avoid freezer burn. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Warm frozen or refrigerated pie in a 350°F (175°C) oven for 15–20 minutes to crisp the crust and heat the filling evenly. Avoid the microwave to prevent sogginess.

Taking these steps assures your pie remains delicious whether freshly baked or saved for later enjoyment.

Nutritional Value of blueberry pie

This classic blueberry pie offers antioxidants that support heart health and reduce inflammation, along with fiber and essential vitamins. Fat levels vary by crust choice: vegan or plant-based fats offer healthier profiles. Lower sugar options can reduce calories while preserving sweetness.

FAQs: Frequently Asked Questions About blueberry pie

Classic Homemade Blueberry Pie Recipe for the Perfect Sweet Treat

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🥧 Savor the homemade goodness of this classic blueberry pie, with a flaky, buttery crust and luscious filling!
🍇 Perfect for any occasion, this pie blends the tart and sweet nature of blueberries with a delightful pastry.

• Total Time: 3 hours
• Yield: 1 pie, serves 8 1x

Ingredients

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2½ cups all-purpose flour
½ teaspoon kosher salt
1¼ cups cold unsalted butter, cut into cubes
8 to 10 tablespoons ice water
1 egg beaten with 1 tablespoon water or milk (for egg wash)
6 to 8 cups fresh blueberries, picked over and washed
½ to ⅔ cup granulated sugar
2 to 3 tablespoons arrowroot starch, cornstarch, or combination with tapioca flour
¼ teaspoon kosher salt
2 tablespoons lemon juice
Optional: ¼ teaspoon ground cinnamon
Optional: 1 teaspoon lemon zest
1 tablespoon cold unsalted butter, cut into small cubes
Optional: coarse sugar for sprinkling on top crust

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Instructions

1. Prepare the crust: Combine flour and salt in a large bowl. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, tossing with a fork until the dough holds together. Divide dough into two disks, wrap tightly, and chill for at least 1 hour.

2. Prebake the bottom crust: Roll out one disk on a lightly floured surface to fit a 9-inch pie plate. Chill the rolled dough, then line the pie plate. Trim edges leaving an overhang. Freeze for 20 minutes. Bake at 375°F (190°C) for 20–25 minutes. Remove weights and parchment; cool completely.

3. Prepare the filling: Puree about 1 cup of blueberries with sugar, lemon juice, thickener, salt, and optional spices. Cook over medium-high heat until slightly thickened, about 1 minute. Mix in remaining blueberries gently.

4. Assemble the pie: Pour filling into the cooled crust and dot with butter. Roll out the second dough disk to 12 inches, place over the filling, trim, fold, and crimp edges. Brush with egg wash and chill for 20 minutes.

5. Finish and bake: Cut vents in the crust, apply egg wash, and sprinkle optional sugar. Bake at 400°F (200°C) for 30 minutes, reduce heat to 350°F (175°C), and bake for 25–45 minutes more. Use shields if needed.

6. Cooling: Cool the pie for at least 1 hour before slicing.

Last Step:

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Notes

🔵 Use fresh blueberries for best flavor; if using frozen, increase thickening agent and bake longer.
🌿 Arrowroot or tapioca creates a cleaner filling than flour or cornstarch.
🥄 Chill pie after assembly to help maintain crust shape and prevent shrinkage.

• Author: Brandi Oshea
• Prep Time: 30 minutes
• Chilling: 1 hour
• Cook Time: 1 hour 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 slice
• Calories: N/A
• Sugar: N/A
• Sodium: N/A
• Fat: N/A
• Saturated Fat: N/A
• Unsaturated Fat: N/A
• Trans Fat: N/A
• Carbohydrates: N/A
• Fiber: N/A
• Protein: N/A
• Cholesterol: N/A