traditional blueberry pie recipe

Written ByJenny Smyth Posted on
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The Best traditional blueberry pie recipe

I’ve been making traditional blueberry pie for my family for years, and it’s always a hit. There’s something special about the combination of fresh blueberries, sugar, and spices that just can’t be beat.

My kids love helping me in the kitchen, and this recipe is one of their favorites to assist with. We like to make it for special occasions like holidays and family gatherings, but it’s also a great choice for a quick dessert or snack.

One of the best things about this recipe is how easy it is to customize – you can use fresh or frozen blueberries, and add in other ingredients like lemon zest or nuts to give it your own twist. Plus, it’s a great way to get some extra fruits and veggies into your diet.

My kids are particularly fond of the fact that we can use up any leftover blueberries in the pie crust, which makes for a delicious and crunchy crust. I love that this recipe is a great way to get everyone involved in cooking and baking, and it’s always a fun activity to do together as a family.

Traditional Blueberry Pie

4.6 from 1136 votes

A classic dessert featuring a flaky crust filled with sweet and tart blueberries. This pie is perfect for summer gatherings and holiday meals.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 8Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Pie Crust

2 1/2 cups all-purpose flour
1 tsp salt
1 tsp sugar
1 cup unsalted butter, cold and cubed
1/4 to 1/2 cup ice-cold water

For the Blueberry Filling

6 cups fresh blueberries
3/4 cup granulated sugar
1/4 cup cornstarch
1 tbsp lemon juice
1 tsp lemon zest
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg

For the Egg Wash

1 large egg
1 tbsp milk

👨‍🍳Directions

1Preheat the oven to 425°F (220°C).
2In a large bowl, combine flour, salt, and sugar.
3Add the cold cubed butter and use a pastry blender or fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, mixing just until the dough comes together.
5Divide the dough into two equal parts, wrap in plastic wrap, and refrigerate for 20 minutes.
6Roll out one half of the dough on a lightly floured surface until it is about 1/8 inch thick and fits into a 9-inch pie dish.
7Press the dough into the pie dish, making sure to cover the bottom and sides evenly.
8Trim the excess dough, leaving about 1/2 inch overhang.
9In a medium bowl, combine blueberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon, and nutmeg.
10Mix well until the blueberries are evenly coated.
11Spoon the blueberry mixture into the prepared pie crust, spreading it out evenly.
12Roll out the remaining dough on a lightly floured surface until it is about 1/8 inch thick.
13Place the dough over the filling, trim the excess dough, and crimp the edges to seal.
14Cut slits in the top crust to allow steam to escape.
15In a small bowl, whisk together the egg and milk to make an egg wash.
16Brush the egg wash over the top crust, which will give the pie a golden-brown color when baked.
17Place the pie dish on a baking sheet to catch any drips.
18Bake for 20 minutes, then reduce the oven temperature to 375°F (190°C) and bake for an additional 25-30 minutes, or until the crust is golden brown and the filling is bubbling through the slits.
19If the crust begins to brown too quickly, cover the edges with aluminum foil or a pie crust shield.
20Allow the pie to cool on a wire rack for at least 2 hours before serving to allow the filling to set.
21Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.

🔧Equipment

9-inch pie dish
Mixing bowl
Pastry blender or fork
Rolling pin
Pastry brush

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 16g💛Saturated Fat: 9g❤️Cholesterol: 45mg🧂Sodium: 300mg🌾Total Carbs: 60g🥦Dietary Fiber: 3g🍬Sugars: 25g🥩Protein: 4g

📝Notes

Tips: You can use frozen blueberries if fresh ones are not in season. Just make sure to thaw and drain them before using. For a healthier option, you can reduce the amount of sugar in the filling. To check if the pie is done, look for bubbling filling and a golden-brown crust.

This traditional blueberry pie recipe has been a staple in our household for years, and I’m so glad I can share it with you all now! It’s perfect for any occasion – whether you’re looking for a quick dessert or snack, or want to impress your guests with a delicious homemade treat.

Plus, it’s incredibly versatile – you can customize it with your favorite ingredients and flavors. And let’s not forget about the health benefits – blueberries are packed with antioxidants and fiber, making this pie not only delicious but also nutritious!

❓ Frequently Asked Questions About Blueberry Pie

Q: What type of blueberries should I use?

For this recipe, you’ll want to use fresh or frozen blueberries that are sweet and plump. If you’re using frozen berries, make sure to thaw them first before adding them to the pie filling.

Q: Can I substitute other types of berries?

While this recipe is specifically designed for blueberries, you can experiment with other types of berries like raspberries or blackberries. However, keep in mind that the flavor and texture may be slightly different.

Q: How do I know if my pie crust is flaky enough?

A flaky pie crust is all about the right balance of butter and liquid. Make sure to keep your butter cold and your liquid mixture at room temperature for the best results.

Q: Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend. However, keep in mind that the texture may be slightly different.

Q: How do I store leftover pie?

If you’re storing leftover pie in an airtight container at room temperature, it should last for up to 3 days. If you’re storing it in the fridge or freezer, it will last longer – just make sure to thaw it slowly in the fridge before serving.

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