A classic blueberry pie recipe with a buttery flaky crust, fresh blueberries and lemon juice. It’s Summer perfect!
You asked and I listened friends. Yesterday I asked on Facebook what you would like to see today; blueberry cheesecake ice cream or blueberry pie. The answer was overwhelming pie so I am super excited to share with you this honest- to-goodness down-to-earth easy-to-love blueberry pie! Seriously! It doesn’t get easier and summer does not get better if you ask me.
I love me a good pie and there is just something special about a good piece of pie that makes moments shared with loved ones even more memorable. And this pie did that for me last weekend. It all started with blueberry sauce I made from a huge haul of blueberries and just looking at the pretty pink sauce made me crave a good pie. So I used the rest of my berries and got down to some good ole pie making that Sunday.
If you are craving more berry pies try my homemade strawberry pie.
This blueberry pie starts with a simple but trust-worthy pie crust. Butter, flour, salt and ice cold water is all you need for a buttery flaky pie crust. Pie making takes time and it’s for a good reason. Pie crust needs to chill to get that buttery goodness we all love. So let that crust chill for at least an hour. Remember this is a lazy Sunday affair.
The crust is then rolled out and filled with a bounty of blueberries. Fresh blueberries are macerated in sugar, fresh lemon zest and juice, a hint of almond extract, and some flour to soak up the juices. Toss all together and pile high into your crust. Pile it high…no kidding!! Then just bake until crust is golden brown and your juices are bubbling. In the meantime, relax and enjoy the aroma in your house!
Once pie is baked, be patient dear friend and let it cool. Do not rush the process, I know it’s hard but let it rest so those juices thicken. Then slice and enjoy a piece outside in the garden, backyard or porch like we did. Don’t forget to enjoy with a scoop of ice cream (uber important for a hot summer day!).
Now tell me summer isn’t a wonderful time of the year. I don’t know about you, but I’m gonna be soaking up all I can of this summer before Upstate NY hits me in the face with it’s winter soon. I suggest you do too and make this honest to goodness blueberry pie this weekend!
You will LOVE it!
Pie Crust 2 ½ cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar 14 tablespoons cold unsalted butter, cut into cubes Ice cold water 1 egg, beaten with 1 tablespoon milk for egg wash Turbinado sugar for sprinkling Filling: 5-6 cups fresh blueberries Zest and juice of 1 lemon ½ teaspoon almond extract ½ teaspoon vanilla extract ½ cup sugar ¼ cup flour or 3-4 tablespoons cornstarch
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 14 tablespoons cold unsalted butter, cut into cubes
- Ice cold water
- 1 egg, beaten with 1 tablespoon milk for egg wash
- Turbinado sugar for sprinkling
- 5-6 cups fresh blueberries
- Zest and juice of 1 lemon
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- ½ cup sugar
- ¼ cup flour or 3-4 tablespoons cornstarch
- Prepare ½ cup ice-cold water and keep in fridge. In a food processor, pulse flour, sugar and salt. Add in half of the butter and pulse for 30 seconds. Add in the rest of butter and pulse until the mixture looks like coarse meal. Sprinkle about 6 tablespoons cold water over mixture and pulse until dough comes together in clumps. If dry, add a little bit more water (1 teaspoon at a time) until dough comes together. Remove dough from processor and pat into a disk. Divide dough into two disks; one slightly bigger than the other and wrap in plastic wrap. Chill for at least an hour or overnight. The dough can be made up to 3 days ahead. Keep chilled. Let stand at room temperature a few minutes before rolling out.
- Roll out larger disk on a lightly floured surface to a large circle. Fit into an ungreased 9-inch pie dish, trim the edges leaving an inch or two overhang. Refrigerate for 30 minutes.
- Meanwhile, in a medium bowl, toss the blueberries, extracts, zest and lemon juice. Toss in sugar and flour and make sure berries are coated with flour. Let sit at least 20 minutes.
- Fill the pie crust with the blueberries. Pile it high in the center.
- Roll out the second dough and top the pie. Decorate as you desire. I used a round tip to cup out holes of the rolled out dough (before topping the pie). You could also cut into strips to create a lattice top. Crimp the edges.
- Whisk egg and 1 tablespoon milk in a small bowl. Brush the top of pie with egg wash and then sprinkle with turbinado sugar. Chill for 15-30 minutes.
- Preheat oven to 375 degrees F. Place pie dish on a baking sheet and bake for 50-60 minutes or until crust is golden brown and the filling is bubbly.
- Let pie cool for at least an hour before serving.