Blueberry Pie

  • Prep Time: 15 mins
  • Total Time: 50 mins
  • Serves: 8,Yield: 1pie
  • About This Recipe

    “I love the taste of mouth watering Fresh Blueberry Pie! Yum! This blueberry pie is probably the best I have ever tasted. I hope you will enjoy it, too! I do not use the refrigerated pie crust when making this pie, I use Classic Pie Crust, Idiot Proof Step-By-Step Photo Tutorial. A NOTE to those who have made this pie before, I have increased the amount of flour in the ingredients list from 1/3 cup to 1/2 cup.”

    Ingredients

  • 5cupsfresh blueberries
  • 1tablespoonlemon juice
  • 1 (15ounce) packages refrigerated pie crusts
  • 1cupsugar
  • 1/2 cupall-purpose flour
  • 1/8 teaspoonsalt
  • 1/2 teaspoonground cinnamon
  • 2tablespoons butter or 2tablespoonsmargarine
  • 1largeegg, lightly beaten
  • 1teaspoonsugar
  • Directions

  • SPRINKLE berries with lemon juice; set aside.
  • FIT half of pastry in a 9-inch pieplate according to package directions.
  • COMBINE 1 cup sugar and next 3 ingredients; add to berries, stirring well.
  • Pour into pastry shell, and dot with butter.
  • UNFOLD remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry.
  • Place pastry over filling; seal and crimp edges.
  • Cut slits in top of crust to allow steam to escape.
  • Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar BAKE at 400° for 35 minutes or until golden.
  • Cover edges with aluminum foil to prevent overbrowning, if necessary.
  • Serve with vanilla ice cream, if desired.
  • Reviews

  • “If you want a fresh blueberry pie that isn’t “jam-like” but bursting with whole berries please use this recipe!!I used Pillsbury pie crust and even managed to make a lattice top crust. It was delicious – and it was gone in 2 days!!”

  • “I made this blueberry pie for our Fall Fair,I won first prize.A keeper.It,s very good.Nora Marie”

  • “Superb!”

  • “The story behind why I made this pie is so unbelievable, that I won’t even get started.
    I made it with the following changes:I added about 1/2 tsp of vanilla, and a little lemon zest.I knew the baking time was off..bake at least 50 min, until brown and bubbling.Do NOT slice for at least an hour, or you will have a runny mess. If you wait til it sets, there is no need for cornstarch.Make sure you bake any fruit pieon a cookie sheet, as they tend to bubble over a bit.
    This was excellent.Truly excellent.”

  • “Addendum to my previos review: we had a diabetic visitor so I substituted Splenda for sugar, with no loss of quality.”

  • “Read here to make a perfect pie using frozen blueberries: We used the full five cups of blueberries thawed, thoroughly drained, and squeezed a bit in a colander.To the flour mix we added one tsp of cornstarch.In place of sugar, we used splenda (cup for cup) to save calories.We tried previous reviewers methods of brushing egg wash on the bottom crust before putting in the filling; this worked well. My husband rolled the top crust out, cut it into seven 1 1/4″ wide strips and did a basketweave pattern on top.(We saw this method on Alton Brown’s Good Eats Blueberry episode.)We dotted the margarine in between the slats of the top crust, and brushed on an egg wash of one beaten egg with approx. 1 tbsp water.It looked like a Martha Stewart pie.Alton says to let it cool a long time–at least two hours–so that it will hold up.Ours cut and held together perfectly, but we let it cool overnight.We ate it for breakfast this morning warmed up with lowfat vanilla frozen yogurt on top.It was easy, delicious, lower calorie than most pies, and a perfect spring/summer dish.The frozen blueberries were much more cost effective, and I doubt anyone would guess that they were not fresh.Thank you for sharing!”

  • “I could not believe how good this pie was!!! If I could give it 10 stars I would!!!I did make some changes to the original recipe.I decreased sugar to 3/4 cup, increased flour to 1/2 cup and added 2 teaspoons of tapioca to thicken it. I also brushed the bottom crust with egg white to keep it from getting soggy.This pie made all my blueberry picking this summer worthwhile!! Serve it with vanilla ice cream for a totally indulgent experience!!!!”

  • “This was a very nice blueberry pie. I cut the recipe in half and made 5 turnovers, 1 tart, and one 5″ pie.I made my own crust.”

  • “The flavor and texture of the filling were very nice. I made my own crust. My only complaint is that the pie took 15 to 20 minutes longer to bake than the recipe directed. It was a lukewarm, pasty mess when the timer went off. I put it back into the oven until the filling was bubbling, and it came out beautifully.I did have to put an aluminum foil tent over the pie to keep it from browning too much. Overall, it was very tasty and my guests loved it. 4 stars because the cooking time or temperature on the recipe is off.”

  • “I’ve made this three times now, once with thawed frozen blueberries, once with a mix of thawed frozen blueberries and strawberries, and once just with strawberries (didn’t have enough so added a layer of pudding on top topped with strawberries).All were delicious!for all three, I used the lemon juice, 1/2 cup of flour, about a tablespoon of rice starch and this homemade pie crusthttps://www.recipezaar.com/Homemade-Pie-Crust-13619absolutely delicious.also didn’t have cinnamon but tasted great without it.”

  • “Very good and tasty! It was my first time making a blueberry pie and it came out pretty well! I used frozen blueberries, and after the first 30 mins at 400F, removed the foil (protecting the edges of the pie from burning) and put the pie back back in the oven for another 30 mins at 425F. I did also add 1 tsp of cornstarch in the blueberry/flour mix. Thanks for sharing the recipe!”

  • “I will make it again and cook the filling for just a couple minutes to dissolve the flour and sugar better. I left out the butter and since I had really sweet berries cut the sugar to 3/4 cup. This was a birthday pie for my husband. It was delicious.”

  • “I made this for my son’s “birthday cake” and everyone loved it. Followed the recipe precisely and it was beautiful besides being good!Thanks Bev!”

  • “I followed this recipe to the letter.However it came out way too juicy and runny.I think I will try it again and increase the bake temp to 425 degrees and the time an extra 10 minutes.The taste was excellent though.”

  • “Thank you Bev!I’m new to pie-making and never even liked blueberry, but this was a huge hit for the dads on Father’s Day.The sugary top to the pie crust and the whole, bursting-berries were raved over by all.Now I love blueberry pie, I’ll have to make this all the time!”

  • “Making this recipe for the second time today. First time, my mom said she didn’t like blueberry pie.Now, she;s the one wanting me to make another one!”

  • “Other than adjusting the bake time to 50 minutes, this recipe is AH-mazing. This is the first time I ever made a blueberry pie, and my boyfriend loved it!!”

  • “This pie was fantastic.I left out the butter and lemon juice because I see no point for those ingredients in pie.35 minutes is not long enough to cook this pie.Change time to 50 minutes and it will cook up right.”

  • “This is by far the best recipe I’ve tried! This summer we were buried in blueberries so I had lots of pies to make and find the right combination of ingredients to make a fail-safe pie. This was it. I made a few adjustments:I used less sugar about 2/3 cup seemed plenty, and I made my own crust(one of the vinegar crusts on food.com). As mentioned before the cooking time needs adjustment, but this is a keeper. Quick add this to your recipe box!”

  • “What a wonderful filling! I made my own homemade pie dough but followed this filling recipe. I omitted the cinnamon (my preference) but this still came out bursting with flavour. My husband and I ate half the pie in one day! Good recipe if you have an abundance of blueberries like myself. No problems with being too liquidity. If anything the filling was the perfect texture. I let it sit for 10 minutes before I sliced into it. I SHOULD have waited longer but I could not wait to try this! Not going to lie, I burnt the roof of my mouth but it was well worth it :)”

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