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Blueberry Pie Recipes For Dessert

Nabiilah is an author who loves writing fantasy / teen fiction novels like The Other Side of Paradise and The Infinity Coven Trilogy

best-pies-recipes

Blueberry Pie Recipe

Ingredients:

Vegetarian

Produce
6 cups: Blueberries, fresh or frozen
1 tsp: Lemon, zest

Refrigerated
1: Egg

Condiments
1 tbsp: Lemon juice

Baking & spices
1/2 tsp: Cinnamon, ground
5 tbsp: Cornstarch
3/4 cup: Granulated sugar
1/4 tsp: Salt

Bread & baked goods
1: Double pie crust recipe

Instructions:

  • Preheat oven to 425 degrees F. Make the pie dough and divide it in half. Roll out the bottom crust and use it to line the a 9-inch pie plate. Set aside.
  • Combine all of the filling ingredients in a large bowl, tossing to coat the blueberries evenly in the sugar, cornstarch, cinnamon, lemon juice, and lemon zest. Pour into the prepared pie crust.
  • Roll out the remaining pie dough in a large circle, then use a pizza cutter to cut out ½″ to 1″ strips of dough. Lay half of the strips horizontally across the top of the blueberry pie filling.
  • Fold back every other strip and lay another strip perpendicularly across the top of the other strips of dough. Replace the horizontal strips and fold back the alternate strips. Lay another strip perpendicularly. Repeat this process until a lattice pie crust has been formed.
  • Trim and crimp the edges of the pie crust, then gently brush an egg wash made of the beaten egg over the crust so that it will turn out beautifully golden when baked. Place on a baking sheet to catch any juice that might drip over the edge while the pie is baking.
  • Brush with egg wash. Bake for 15 minutes, then decrease the oven temperature to 375 and continue to bake for 40-50 minutes until crust is golden brown and the filling is bubbly. Use a crust guard to protect the edges.
best-pies-recipes

Blueberry Pie With Lemon Recipe

Ingredients:

Vegetarian

Produce
8 cups: Blueberries, fresh or frozen
1 tbsp: Lemon, zest

Refrigerated
1: Egg, large

Condiments
1/4 cup: Honey or maple syrup
1/4 cup: Lemon juice, freshly squeezed

Baking & spices
3 tbsp: (22.5)cornstarch
7/8 cup: Granulate sugar
1/4 cup: Minute tapioca
1/2 tsp: Salt
2 tsp: Vanilla extract, pure

Bread & baked goods
1: Recipe fool proof pie crust

Instructions:

  • Preheat the oven to 400 degrees F (204 degrees C)
  • If using tapioca pearls, add them to the bowl of a food processor or, use a spice of coffee grinder. Process until the tapioca is powdery and set aside. Add 4 cups (760g) of the blueberries to a medium size, heavy bottom saucepan along with the lemon juice and granulated sugar. Set the pan over medium heat and bring to a simmer, stirring frequently. When the mixture begins to simmer, turn the heat up slightly and cook, stirring constantly, until the juice from the mashed blueberries has thickened slightly. This will take about 8 minutes. As you stir, mash some of the berries on the side of the pan to break some of them up.
  • Remove the saucepan from the heat and stir in the tapioca, lemon zest, honey, cornstarch, salt, and the remaining blueberries. Let the mixture stand for 15 minutes to soften the tapioca.
  • Return the saucepan to medium heat and bring the mixture to a simmer, stirring frequently. Let simmer for 3-5 minutes, until thickened. Remove from heat and stir in the vanilla.
  • In a small bowl, whisk the egg with 1 tablespoon of cold water and set aside. Remove the pie dough from the refrigerator. On a floured surface, roll out a portion of the dough to a 12-inch circle that’s about ⅛-inch thick.
  • Using a large spatula, gently loosen the dough from the work top, fold it in half and then fold it in half again. It will form a triangle shape. Lift the crust and place it in a pie plate with the point of the triangle in the center of the plate. Pour the blueberry pie filling into the pie crust. Roll another portion of the pie dough into another 12-inch circle, about ⅛ inch thick. Just as you did with the bottom crust, using a large spatula, gently loosen the dough from the work top, fold it in half and then fold it in half again.
  • Put the pie on a baking sheet and place in the oven. Bake for 30 minutes.

Blueberry Pie With Cinnamon Recipe

Ingredients:

Vegetarian

Produce
4 cups: Blueberries, fresh or frozen

Scroll to Continue

Baking & spices
2 1/2 cups: All-purpose flour
1/2 tsp: Cinnamon, ground
3 tbsp: Cornstarch
3/4 cups: Granulated sugar
1/4 tsp: Nutmeg, ground
1 1/4 tsp: Salt
1 tsp: Sugar

Drinks
6 tbsp: Ice water

Dairy
1 tbsp: Butter
1 cup: Butter, unsalted

Instructions:

  • To make the crust, add flour, sugar and salt to a food processor and pulse to mix together.
  • Add in the butter, cut into small chunks, and pulse until the butter is no larger than pea size.
  • Add water in a little at a time and pulse.
  • Remove the dough from the food processor and knead together, forming two 4-5 inch disc shape with the dough.
  • Wrap the dough in plastic wrap and refrigerate for an hour or overnight.
  • Preheat oven to 375. Roll out both of the pie crusts. Line pie dish with one of the pie crusts. Slice the other pie crust into strips to make a lattice pie topping. Mix the sugar, cornstarch, salt, and spices in large blow. Add blueberries and gently toss until combined. Pour blueberry mixture into crust in the pie dish and add dabs of butter.
  • Then cover with the lattice crust and trim off the edges. Bake at 375 for 50 minutes to 1 hour. Lattice crust will be a light golden brown.

Blueberry Pie Recipe

Ingredients:

Vegetarian

Produce
6 cups: Blueberries, fresh

Condiments
1 tsp: Lemon juice

Baking & spices
1/2 tsp: Cinnamon
1/4 cup: Cornstarch
13/16 cup: Granulated sugar

Bread & baked goods
1 package: Pie crusts, refrigerated

Dairy
1 tbsp: Milk

Instructions:

  • Preheat oven to 400°.
  • Line a 9 or 10 inch pie plate with a single pie crust.
  • In a large mixing bowl, combine 6 cups fresh blueberries, 3/4 cup granulated sugar, 1/4 cup cornstarch, 1 tsp. lemon juice, and 1/2 tsp. cinnamon. Mix to coat blueberries.
  • Pour mixture into pie plate.
  • Roll out second pie crust and cut into 1/2 inch strips. Lay half of the strips 1/2 inch apart across the top of the pie. Weave the other half over and under to create a lattice top. Trim edges.
  • Brush with milk and sprinkle with sugar.
  • Bake at 400° 45-50 minutes.
best-pies-recipes

Blueberry Pie With Lemon Zest Recipe

Ingredients:

Makes 8 slices

Produce
6 cups: 2 pounds (900 grams) fresh blueberries, fresh
2 tsp: Lemon, zest

Refrigerated
1: Egg yolk

Baking & spices
1/8 tsp: Allspice, ground
1/8 tsp: Cinnamon, ground
1/4 cup: Cornstarch
2/3 cup: Granulated sugar
1/8 tsp: Kosher salt
1 tbsp: Sugar, coarse

Dairy
1 tbsp: Butter
1 tbsp: Heavy cream

Other
null: Pie dough for top and bottom 9-inch pie, chilled

Instructions:

  • Roll out half of the pie dough to fit an 8- or 9-inch pie dish. To prevent the dough from sticking and to ensure uniform thickness, roll from the center of the dough outwards and keep lifting and turning the dough a quarter turn as you roll.
  • Check for the correct size by inverting the pie dish over the dough.
  • Stir sugar, cornstarch, lemon peel, allspice, cinnamon and salt in a large bowl. Add blueberries and gently toss to combine. Transfer the blueberry filling to the prepared pie crust. Refrigerate while you prepare the lattice crust.
  • Roll out the second half of dough to a similar size as before. Cut into 3/4-inch strips. Lay five strips over filled pie, parallel and equally spaced from one another.
  • Carefully fold back the second and fourth strips then lay another strip of dough perpendicular to them. Unfold second and fourth strips over new strip. Fold back the first, third and fifth strips then lay another strip of dough perpendicular to them. Unfold the first, third and fifth strips over the new strip. Repeat until pie has been covered with a lattice crust.
  • Trim dough strips to 3/4-inch of the edge of dish. Fold edges of strips and bottom dough underneath itself, creating a thicker border that rests on the lip of the dish. Crimp edges.
  • Dot the butter over the open areas of the lattice. Make egg wash by whisking egg yolk and cream together then brush over pie dough. Sprinkle tablespoon of coarse sugar over crust. Refrigerate pie 20 minutes or freeze for 5 minutes before baking.
  • Bake chilled pie on hot baking sheet for 20 minutes, reduce heat to 350 degrees F then continue to bake for 35 to 45 minutes, or until the crust is golden and juices in the filling are bubbling eagerly.

Blueberry Pie Recipe

Ingredients:

Vegetarian

Produce
8 cups: Blueberries

Refrigerated
1: Egg yolk, large

Condiments
1 tbsp: Lemon juice, freshly squeezed

Baking & spices
1: All-purpose flour
1/4 cup: Cornstarch
1/2 cup: Sugar

Dairy
2 tbsp: Butter, unsalted
1 tbsp: Heavy cream

Prepared
1: Pate brisee

Instructions:

  • On a lightly floured piece of parchment paper, roll out one disk of dough to a 12-inch round. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate, pressing it into edges. Trim dough to a 1/2-inch overhang all around. Fold edge of dough over or under, and crimp as desired. Roll out remaining dough in the same manner; transfer dough (on parchment) to a baking sheet. Chill pie shell and dough until firm, about 30 minutes.
  • Place blueberries in a large bowl; with your hands, crush about 1/2 cup of berries, letting them fall into the bowl as you work. Add sugar, cornstarch, and lemon juice; stir to combine. Spoon mixture into chilled pie shell, mounding berries slightly in the center. Dot with butter. Remove dough from refrigerator, and place over blueberry filling. Tuck edge of top dough between edge of bottom dough and rim of pan.
  • Using a paring knife, cut several vents in top of dough to allow steam to escape. In a small bowl, whisk together egg yolk and cream. Brush surface with egg wash, being careful not to let it pool. Freeze or refrigerate pie until firm, about 30 minutes. Meanwhile, preheat oven to 400 degrees, with rack in lower third.
  • Place pie on a parchment-lined baking sheet. Bake until crust begins to turn golden, about 20 minutes. Reduce oven temperature to 350 degrees. Continue baking, rotating sheet halfway through, until crust is deep golden brown and juices are bubbling and have thickened, 40 to 50 minutes more.
best-pies-recipes

Easy Blueberry Pie Recipe

Ingredients:

Produce
6 cups: Blueberries, fresh
2 tsp: Lemon, zest

Refrigerated
1: Egg

Condiments
2 tsp: Lemon juice

Baking & spices
2 1/2 cups: All-purpose flour, unbleached
14 tbsp: Granulated sugar
1 tsp: Salt
1 Pinch: Table salt
2 tbsp: Tapioca, instant granulated
1/2 cup: Vegetable shortening

Dairy
7/8 cup: Butter, unsalted

Beer, wine & spirits
1/4 cup: Vodka

Liquids
1/4 cup: Water

Other
1: Granny smith apple

Instructions:

  • Process 1½ cups of the flour, the salt and sugar in a food processor until combined, about two 1-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 10 to 15 seconds; dough will resemble cottage cheese curds and there should be no uncoated flour. Scrape the bowl with a rubber spatula and redistribute the dough evenly around the processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
  • Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into 2 even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
  • Remove 1 disk of dough from the refrigerator and roll out on a generously floured work surface to a 12-inch circle. Transfer the dough to a 9-inch pie plate, leaving at least 1-inch overhang on each side. Ease the dough into the plate by gently lifting the edge of the dough with one hand while pressing into plate bottom with the other hand. Leave any dough that overhangs the plate in place; refrigerate while preparing the filling, at least 30 minutes.
  • Make the Filling: Adjust oven rack to lowest position, place a rimmed baking sheet on the oven rack, and preheat oven to 400 degrees F.
  • Place 3 cups of the berries in a medium saucepan set over medium heat.
  • Place the grated apple in a clean kitchen towel and wring dry. Transfer the apple to a large bowl. Add the cooked berries, remaining 3 cups uncooked berries, lemon zest, lemon juice, sugar, tapioca, and salt; toss to combine. Transfer the mixture to dough-lined pie plate and scatter butter pieces over filling.
  • Bake pie for 30 minutes.

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