Traditional Blueberry Pie

🕒 Prep: 30 min
🔥 Cook: 45 min
🍽 Serves: 8
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This traditional blueberry pie is a timeless dessert that's both simple and satisfying. It features a flaky crust filled with sweet, juicy blueberries and a hint of cinnamon, making it a perfect choice for celebrating seasonal fruit.

Ingredients for Traditional Blueberry Pie

Blueberries are the star of this pie, bringing natural sweetness and juiciness. Fresh is best, but frozen can work in a pinch (just increase the baking time slightly). Sugar sweetens the berries and helps create a syrupy filling. All-purpose flour thickens the filling, preventing it from being too runny. A touch of lemon juice brightens the flavor, balancing sweetness with acidity. A small amount of butter enriches the filling, adding a subtle richness. Finally, a dash of ground cinnamon complements the blueberries, adding warmth and depth.

Tips & Tricks

  • To prevent a soggy bottom crust, you can pre-bake the bottom crust for about 10 minutes.
  • Use a pie shield or foil around the edges if they brown too quickly.
  • If using frozen blueberries, increase the flour to help absorb extra moisture.

Serving Suggestions

This pie pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a cozy touch, enjoy it warm with a cup of herbal tea.

Frequently Asked Questions

Can I use frozen blueberries?
Yes, you can! Just increase the baking time by about 10 minutes and add an extra tablespoon of flour.
How do I store leftovers?
Store covered at room temperature for up to two days or in the fridge for up to five days.
Can I make the pie crust from scratch?
Absolutely! A homemade crust can add extra flavor and flakiness to your pie.

Traditional Blueberry Pie Recipe Walkthrough

Start by preheating your oven to 425°F (220°C). This ensures your pie will bake evenly and the crust will turn a beautiful golden brown. In a large mixing bowl, combine the blueberries, sugar, flour, and cinnamon. Gently stir in the lemon juice, making sure it's evenly distributed throughout the mixture. This step is essential for a consistent flavor and texture.

Next, line your pie dish with one of the pastry crusts. This will be the base of your pie, so press it gently into the dish, ensuring it fits snugly. Pour the blueberry mixture into the crust, spreading it evenly. Dot the top with small pieces of butter. This will melt as the pie bakes, adding a lovely richness to the filling.

Cover the pie with the second crust. You can get creative here with lattice work or keep it simple with a solid crust. Either way, make sure to seal the edges well and cut small slits in the top. This is crucial as it lets steam escape during baking, preventing a soggy crust.

Bake the pie in your preheated oven for 45 to 50 minutes. You'll know it's ready when the crust is golden and the filling is bubbling. Resist the urge to cut into it right away; let it cool for at least 2 hours. This time allows the filling to set, making slicing and serving much easier.

Why You'll Love This Recipe

  • Uses fresh, seasonal blueberries for maximum flavor.
  • Simple ingredient list, mostly pantry staples.
  • Perfect balance of sweetness and tartness.
  • Classic dessert that's always a crowd-pleaser.

Ingredients

1 double crust pastry (top and bottom)
4 cups fresh blueberries
3/4 cup granulated sugar
3 tablespoons all-purpose flour
1 tablespoon lemon juice
1 tablespoon butter
1/4 teaspoon ground cinnamon

Step-by-step Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, combine the blueberries, sugar, flour, and cinnamon. Stir in the lemon juice until evenly distributed.
3. Line a pie dish with one of the pastry crusts. Pour the blueberry mixture into the crust and dot with butter.
4. Cover the pie with the second crust, sealing the edges and cutting small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 45 to 50 minutes, or until the crust is golden brown and the blueberries are bubbling.
6. Allow to cool for at least 2 hours before serving to set the filling.

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