It’s Blueberry Season
It’s blueberry season again, my kids just went with friends to do some blueberry picking and it reminds me of my first blueberry pie.
Want Some Pie?
So, here’s a funny story. I have always hated pie. If offered pie, I’d say “no thank you”. I’d tried different pies, apple, pumpkin, blueberry, pecan… you name it… and they were all terrible. Then one day my husband said to me that he thought I was a great baker but that I probably couldn’t bake a pie like his grandmother…
What? Challenge accepted!
I looked online for the best blueberry pie recipe. I found one that seemed to be loved by many people and that was actually on several different recipe pages (like All Recipes). Anyway, the recipe (below) seemed easy enough and I went at it.
Now before I go on, maybe you’ve seen it and maybe you haven’t, but I have posted about our delicious Maple Pie. It’s amazing but this blueberry pie actually predates the maple pie (I’m not the best blogger). If you like maple, you HAVE to check out the Maple Pie post… we LOVE it.
Let’s Get Started
Beyond the crust, this calls for 5 ingredients and is fairly easy to make. I did make my own crust and I will post about that later, but you can use a store bought crust or your favorite homemade crust recipe. Other than the crust, you will need a lemon, sugar, cinnamon, flour (or another thickening agent, more in recipe below), and of course blueberries. I also added an egg wash, if you want to do that too, you will also need an egg.
Pies aren’t done in 5 minutes but honestly this pie was an ease make. After rolling out your pie dough and placing it in a 9 inch pie dish, you mix all the above ingredients into a bowl and dump them in the pie dish. Most blueberry pies have a top crust or a lattice crust, so you will need to decide on what type of top crust you will want, but then it’s into the oven and essentially into your tummy! I have a printed version of the recipe and instructions below.
Well, my kids said it was amazing and my husband was kinda floored… the girl that hates pies totally made an amazing pie. Let’s just say he’s never questioned any parts of my baking again. As for me… I LOVE pie now. I realize that I had NEVER had a homemade pie before. I had been given store bought pies or pies with store bought crust and premade filling… they don’t compare. Seriously… making pies is now one of my favorite things to do!
Bet + Fam
- Crust You will need a top and bottom crus
- 6 cups Fresh blueberries Frozen can be used, it would be a little over 2 pounds
- 2 Tbsp Lemon juice
- 1/4 cup All purpose flour Cornstarch can also be used
- 1/2 cup Granulated sugar
- 1/2 tsp Cinnamon
Egg Wash - Optional
- 1 Egg
- 1 Tbsp Milk
Have your crusts divided. Take the first one out and allow it to rest out of the fridge for about 5 minutes. Leave the top crust dough in the fridge until you are ready to use it.
After the dough has rested, take one half, lightly dust flour onto a flat surface, and roll the dough into a 13-14 inch circle.
Gently place dough into the pie dish, trim excess from the sides, and set aside
Put the blueberries, sugar, flour, cinnamon, and lemon juice in a large bowl. Gently stir them so that all of the blueberries are coated with the mixture.
Pour the blueberry mixture into the douged pie pan.
Preheat the oven to 425 degrees
Roll out the top or second piece of dough like the first. At this point you will need to decide if you want a full top crust or a lattice (like the one I did). If you want a lattice, you will need a butter knife to start cutting the dough into strips. If you just want a full crust, gently place the crust over the blueberry mixture.
If there is any extra dough either cut if off fold it under so there is no dough hanging over the pie dish. At this time you can crimp the sides with your fingers or do another type of design (google pie crust designs).
If you are using the egg wash, put the pie in the fridge while you make it. Also, if you look up pie washes, you will see there are many kinds, and egg wash is just one.
Whisk an egg and milk together to make the egg wash and then, brush the top crust (full or lattice) with the egg wash. If you are using a full top crust don't forget to score the pie on the top with several cuts so steam can escape while cooking.
Put the pie in the middle rack of the oven. Bake it at 425 degrees for 20 minutes. Then reduce the temp to 350 degrees and bake for another 30-40 minutes. Start checking at 30. You'll want the egg wash (if used) to be nice and golden and the blueberries to be thickened up.
Once done, allow them to cool before serving. Everyone wants warm pie but it's hard to serve warm and this one is great room temp too.
PS. This post has some affiliate links, read more about those here.