french blueberry pie recipe

Written ByJenny Smyth Posted on
french blueberry pie recipe
Jump to Recipe Jump to Video Print Recipe

The Best french blueberry pie recipe

I’m so excited to share with you my family’s favorite French blueberry pie recipe. This traditional dessert has been a staple in our household for years, and for good reason – it’s absolutely delicious! The combination of fresh blueberries and a hint of lemon zest is a match made in heaven.

My kids love helping me make the filling, and the whole family enjoys devouring the warm, flaky crust straight from the oven. But what really sets this recipe apart is the technique involved in making it. The key to a successful French blueberry pie is all about achieving that perfect balance of sweet and tart flavors.

It’s not just about throwing together some sugar, flour, and berries – no way! You need to take your time, carefully measure out each ingredient, and make sure every layer is evenly distributed before baking. Trust me, it’s worth it – every single time I make this pie, my family devours it in minutes.

And don’t even get me started on how well it pairs with a scoop of vanilla ice cream or a dollop of whipped cream… mmm! I’ve experimented with various types of sugar substitutes over the years, but let me tell you – there’s no beating the authentic taste of real sugar in this pie.

Don’t be afraid to experiment with different flavor combinations either – my kids love adding a pinch of cinnamon or nutmeg to give it an extra kick. But honestly, the classic recipe remains my go-to every time.

French Blueberry Pie

French Blueberry Pie

4.8 from 1631 votes

A classic French blueberry pie with a buttery, flaky crust and a luscious, lightly spiced blueberry filling. The berries are cooked just until tender, releasing their natural juices to create a rich, jammy sauce.

Prep Time30 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hour 20 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Pastry Dough

2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup cold unsalted butter, cubed
6 to 8 tablespoons ice water

For the Blueberry Filling

6 cups fresh blueberries
3/4 cup granulated sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1 teaspoon lemon zest
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 tablespoon unsalted butter, cut into small pieces

For the Egg Wash

1 large egg
1 tablespoon water

👨‍🍳Directions

1Make the pastry dough: In a large mixing bowl, whisk together flour, salt, and sugar.
2Add cold cubed butter and cut it into the flour using a pastry cutter or two knives until the mixture resembles coarse crumbs with pea-sized butter pieces.
3Drizzle 6 tablespoons of ice water over the mixture and stir with a fork until the dough just comes together, adding more water a tablespoon at a time if needed.
4Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
5This resting time allows the gluten to relax and the butter to firm up, ensuring a flaky crust.
6Preheat your oven to 400°F (200°C).
7On a lightly floured surface, roll out one disc of dough to a 12-inch circle, about 1/8-inch thick.
8Carefully transfer the dough to a 9-inch pie dish, gently pressing it into the bottom and up the sides, leaving a slight overhang.
9In a large bowl, combine the blueberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon, and nutmeg.
10Gently toss until the blueberries are evenly coated.
11Pour the filling into the prepared pie crust and dot the top with small pieces of butter.
12Roll out the second disc of dough to a 12-inch circle.
13Place it over the filling, trim the excess dough to a 1/2-inch overhang, and crimp the edges to seal.
14Cut several slits in the top crust to allow steam to escape.
15In a small bowl, whisk together the egg and water, then brush the top crust with the egg wash.
16Place the pie on a baking sheet and bake for 20 minutes at 400°F.
17Then reduce the oven temperature to 375°F (190°C) and continue baking for 25 to 30 minutes, until the crust is golden brown and the filling is bubbling through the slits.
18If the edges brown too quickly, cover them with foil or a pie shield.
19Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing.
20This cooling time allows the filling to set properly, ensuring clean slices.
21Serve at room temperature or slightly warm.

🔧Equipment

Large mixing bowl
Pastry cutter or two knives
Rolling pin
9-inch pie dish
Baking sheet
Small bowl
Pastry brush

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 60mg🧂Sodium: 320mg🌾Total Carbs: 52g🥦Dietary Fiber: 3g🍬Sugars: 28g🥩Protein: 4g

📝Notes

For the best flavor, use ripe but firm blueberries. If using frozen berries, do not thaw them first, and add an extra tablespoon of cornstarch to the filling. Let the pie cool completely to avoid a runny filling.

Watch Video Of How French Blueberry Pie Works

This French blueberry pie recipe has been a staple in our household for years, and for good reason – it’s absolutely delicious! The combination of fresh blueberries and a hint of lemon zest is a match made in heaven.

My kids love helping me make the filling, and the whole family enjoys devouring the warm, flaky crust straight from the oven. To store leftover pie, simply place it in an airtight container at room temperature for up to two days or freeze for up to three months.

Reheating leftovers is easy too – just pop them back into the oven at 350°F (180°C) for about 15-20 minutes until warmed through.

❓ Frequently Asked Questions About French Blueberry Pie

1. Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries in this French blueberry pie. Just thaw them first and drain off any excess liquid so the filling does not get too watery. You may need to add an extra tablespoon of cornstarch to help thicken the pie.

2. How do I prevent the pie crust from getting soggy?

To prevent a soggy crust, brush the bottom of the unbaked pie shell with a beaten egg white before adding the filling. This creates a barrier that keeps the crust crisp. Also, make sure your blueberries are well drained if using frozen.

3. Can I make this pie ahead of time?

Absolutely, you can make this French blueberry pie a day in advance. Let it cool completely, then cover it loosely with foil and store it at room temperature. For longer storage, you can refrigerate it for up to three days.

4. What is the best way to serve this pie?

This pie is delicious on its own, but I love serving it warm with a scoop of vanilla ice cream or a dollop of whipped cream. You can also drizzle it with a little heavy cream for a simple touch. It pairs well with coffee or tea.

5. How do I get a lattice top on my pie?

To make a lattice top, roll out your second pie dough and cut it into strips about 1 inch wide. Lay half the strips across the pie in one direction, then fold back every other strip and lay the remaining strips perpendicular. Repeat until the top is covered, then trim and crimp the edges.

Similar Posts