Blueberry Pie

This is going to be your go-to classic blueberry pie recipe with a buttery flaky crust, fresh blueberries, and lemon juice. It’s the perfect Summer treat.

Blueberry Pie 

Looking for a sweet and refreshing summer dessert that is sure to impress your guests? Bursting with juicy, ripe blueberries and wrapped in a flaky, buttery crust, this pie is the ultimate celebration of summertime flavor. Not only is it delicious, but it’s also easy to make, with simple ingredients and straightforward instructions that will have you baking like a pro in no time. So gather your ingredients, preheat your oven, and get ready to indulge in a slice of summertime perfection with this Blueberry Pie recipe!

Whether you’re planning a backyard BBQ, a picnic with friends, or just want to treat yourself to a refreshing dessert, blueberry pie is a classic crowd-pleaser that never goes out of style.

If you are craving more berry pies try my homemade strawberry pie.

Blueberry Pie Ingredients

PIE CRUST: 

• all-purpose flour 
• salt 
• sugar 
•  unsalted butter,
•  Ice cold water 
•  1 egg 
•  Turbinado sugar 

FILLING:

• fresh blueberries 
•  Lemon juice 
• almond extract 
• vanilla extract 
•  sugar 
• flour or cornstarch

How to Make Blueberry Pie 

Prepare ½ cup ice-cold water and keep in the 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 the butter and pulse until the mixture looks like a coarse meal. Sprinkle about 6 tablespoons of 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 the 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 a 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 for at least 20 minutes.

Fill the pie crust with the blueberries. Pile it high in the center and roll out the second dough and top the pie. This is where you can 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 the pie with egg wash and then sprinkle with turbinado sugar. Chill for 15-30 minutes.

Preheat the oven to 375 degrees F. Place the pie dish on a baking sheet and bake for 50-60 minutes or until the crust is golden brown and the filling is bubbly. Let the pie cool for at least an hour before serving.

How to Serve Blueberry Pie 

Hot out of the oven: Serve the blueberry pie warm, straight out of the oven, with a scoop of vanilla ice cream on top. The combination of the warm pie and cold ice cream is irresistible.

Chilled: You can also serve blueberry pie chilled, by refrigerating it for a few hours before serving. This is a great option for hot summer days.

With whipped cream: Add a dollop of whipped cream on top of the blueberry pie to add a light and fluffy texture and sweetness to complement the tartness of the blueberries.

With a drizzle of caramel sauce: Drizzle caramel sauce over the blueberry pie for a decadent dessert that will satisfy any sweet tooth.

With a sprinkle of powdered sugar: Dust the top of the blueberry pie with a sprinkle of powdered sugar before serving for an elegant touch.

With a side of coffee: Serve blueberry pie with a freshly brewed cup of coffee to balance the sweetness of the desert and enhance the flavor of the blueberries.

Indulging in a generous serving of blueberry pie accompanied by a dollop of whipped cream or a scoop of vanilla ice cream is one of life’s greatest pleasures. The combination of the buttery, flaky crust, succulent blueberries, and chilly ice cream creates an unparalleled sensory experience. 

 

PRO TIP: 

 

Whatever you do, just don’t try and cut the Blueberry Pie and serve it straight from the oven while it’s hot. You need to make sure you give it enough time to set. Serving it right from the oven might result in the filling being runny and the crust being dry and too crumbly. Make sure you let it cool. 

More Pie Recipes

• Dutch Apple Pie 
• No Bake Key Lime Pie
• Coconut Cream Pie
• Classic Lemon Meringue Pie
  Peach Crumble Recipe

Will you top it with vanilla ice cream? Or warm it up? What would you serve with a slice of this Blueberry Pie? 

The debate remains: is it better to enjoy blueberry pie hot or cold for maximum enjoyment? Let me know in the comment section below.