A yummy, simple homemade blueberry pie is the ultimate definition of summer! Serve at your 4th of July block party, a family BBQ, or make it all for yourself. You deserve to be selfish sometimes!
I’ll be the first to admit: I’m not a fan of summer. I know, I know. I’m probably one in a handful of people in the world that just don’t enjoy the heat, mosquitos, and the heat. Oh, I already mentioned heat? Oops, haha. But really, it’s the heat I hate most.
But, there are some amazing things about summer that can’t be ignored. Day trips to the mountains or the beach, backyard bbq’s, and spending more time with the kids at home. However, I think one of the greatest things about summer is all the fresh produce that becomes available. Tomatoes, watermelon, berries, oh my my!
While it’s only our second time doing it, blueberry picking has become one of our favorite family traditions to do right at the beginning of summer. For some reason, the blueberries taste sweeter when you’re doing all the work of picking them yourself lol!
There are so many things you can make with blueberries: Blueberry muffins, blueberry syrup for pancakes, or just topping off your favorite yogurt with them! But one of our favorite treats is a classic, homemade blueberry pie.
The hardest part of this pie is the waiting. You need to allow the pie to rest once it’s done baking for several hours, to allow the juices to set so you won’t have a goopy mess when you slice into it. But I promise you, it will be worth the wait!
Fresh or Frozen. Which is better?
If you can’t get your hands on some fresh blueberries, frozen will work just fine! Don’t thaw the berries beforehand though. Instead, use the same amount of berries, but toss the frozen berries with a tablespoon or two of all purpose flour. This will help to absorb some of that extra moisture that will come out of those frozen berries.
Homemade Pie Dough or Store-bought?
I seriously have the worst luck with the pre-made, store-bought pie dough that you find in the refrigerated section. I’ve tried over 10 times to make that stuff work for me, but it always shrinks so much and really, it doesn’t taste that great.
But if you already have butter and flour on hand, you might as well give my Pie Crust recipe a try. It is so simple, and the crust is just so flaky and buttery, you’ll totally turn your back on that pre-made stuff forever!
Preventing a Bubbly, Soggy Bottom
Regardless if you use a homemade pie dough or store bought, definitely give that bottom pie crust several pokes from the tines of a fork. This prevents the sides and bottom from bubbling up during the cooking process.
Along with poking holes, I highly recommend brushing the bottoms and sides of your unbaked pie dough. This egg mixture will prevent from giving your crust a soggy texture. You’ll also want to brush the top of your unbaked pie dough with this mixture too, for a nice, brown color.
Alright, that’s enough blabbering from me now! Let’s get right into this classic, homemade blueberry pie recipe!
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A Classic, Homemade Blueberry Pie
Blueberry Pie Filling
- 4 1/2 cup fresh blueberries or frozen, not thawed
- 3/4-1 cup white sugar depending on sweetness of blueberries
- 5 tbsp cornstarch
- 1 juice of lemon
- 1 zest of lemon
- 1/4 tsp salt
- 1 double crust pie dough or store-bought pie dough
- 1 egg
- 1 tsp milk
- 1 tbsp white sprinkling sugar or coarse sugar optional
- Place oven rack in lower 1/3 of the oven, and preheat oven to 375 degrees fahrenheit.
- In a large bowl, combine all ingredients for blueberry pie filling.
- In a 9 inch pie dish, line one of the pie dough crusts on bottom of dish. Using the tines of a fork, poke holes on the bottom and along the sides of the pie dough to prevent bubbling up while baking.
- In a small bowl, beat one egg and milk together. Brush the bottom and sides of pie dish lightly with a pastry brush. This prevents the bottom from getting soggy.
- Pour in your blueberry pie filling mixture. *Top with the other pie dough crust, creating fluted edges or make a lattice top.
- Brush the top with a little more egg/milk mixture and add a sprinkling of course sugar if desired.
- Place pie dish directly on oven rack (make sure it's in the lower 1/3 of your oven) and **bake for 50-60 minutes.
- Allow to rest on the counter for at least 4 hours before cutting.
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