Blueberry Pie is a classic and favorite summer dessert recipe that is delicious and so mouthwatering. This Homemade Blueberry Pie is made with a homemade all-butter pie crust which is so flavorful and filled with a canned Blueberry Pie filling, mixed with some Lemon Zest, Cinnamon and Thyme for that extra added goodness and taste.
Hello guys! It's the middle of the summers and I cannot think of a better way to enjoy this time of the year than baking a homemade Blueberry Pie. The aroma of juicy blueberries mixed with lemon, thyme, and the buttery baked fragrance is oh so appetizing, something you want to gorge on after pool day or when you're just bored binge-watching episodes on Netflix!
I just love Blueberry Pies. Have you tried my Blueberry Cream Cheese Hand pie recipe yet! This season is totally incomplete without indulging in these berry pies recipes.
Summer is especially fun when you get to have these berry pies. Are you are Pie person too?
Then you'll know how it feels to taste a pie which has a store-bought pie dough and what a homemade Pie dough feels like! There is seriously so much difference in the taste.
However, when I am in a rush I do pick up Pillsbury Pie dough and work with it. But when you can make Pie dough at home, there is seriously no reason to buy one.
Homemade Pie Dough has a crusty, buttery, and sweet flavor to it. Whereas store-bought ones are generally soggy and just so thin! And trust me, it's really easy to make a Pie dough at home.
Although if this is your first time, you might make a mistake as it really takes some time to master how to make the perfect pie dough, but don't worry, even if it doesn't look good, it'll taste great, if you just follow by recipe verbatim!
How to make Double Pie Crust at home?
This is the recipe for Double Pie Crust. However if you're making a Pumpkin or Pecan Pie which needs no double crust, you can just half the ingredients mentioned here and then use it.
Here's how to make Pie dough without Shortening. Shortening acts just like butter. So if you do not have shortening, just replace it with some more butter.
So, to start with you will need about 2-21/2 cup of flour. You can make this with your favorite variety of gluten-free flour as well. However, you do need to use some baking powder when you're making this recipe with gluten-free flour so that it comes out flaky and crusty.
So, you start by combining the flour with some salt and sugar. It's very important that you add sugar to your dough as homemade Pie Crust is generally sweet and it's the sweetness in it which accounts for that fantastic homemade flavor that everyone is so nostalgic about!
You can also add some Cinnamon in the Pie crust. It really brings out such a great flavor.
Next, add the cold butter cubes and mix it with a pastry cutter or in a food processor until it gets quite mealy and is no more powdery. Remember, don't overwork the butter as that will melt all the butter and you won't have a flaky pie. Also, using Chilled Butter is the key. Chilled Butter won't melt easily and even when you've made the dough, you'll see specks of butter coming out of it. That's a sign that you made a nice Pie dough.
Next add some ice-cold water, 1 Tablespoon at a time. Do not add a lot of water as it'll make the dough runny. Also, do not over-knead the dough. Just combine everything with a wooden or rubber spatula and keep adding water until everything kind of holds together. Pull everything together to make a ball. It's okay if it's not the perfect shape. Cut it into half and cover it with a plastic wrap and freeze it for 30-40 minutes or refrigerate it for 1-2 hours. You can also make it and refrigerate it overnight.
This homemade pie dough can stay covered in the fridge for up to 4-5 weeks and in your freezer for up to 3 months
How to make Blueberry Pie Filling at home
Although for this recipe I have used store-bought canned Blueberry Pie Filling, however, I would strongly suggest you use fresh Blueberries for Blueberry Pie. If you cannot find Fresh Blueberries or have frozen Blueberries at home, you can try this recipe with that as well.
So, making homemade Pie filling is so easy. You just combine Fresh Blueberries with Lemon Juice, Lemon Zest, Cinnamon, Thyme, Salt, and Cornstarch. Cornstarch is the most important ingredient as this will thicken your pie filling and later on when you'll want to cut out your pie, this will hold the filling in place. Although it won't work as a perfect replacement you can use some Whole wheat flour if you do not have Cornstarch at home. Combine everything until it thickens and you're done!
When you make this Blueberry Pie filling at home, your home is going to smell so divine! It's a classic American dessert that is so delish. I particularly like the combination of Lemon -Thyme with Blueberries!
If you're using fresh blueberries, then you'll need 3-4 cups of Blueberries for the filling and about 2-3 cups of sugar.
If you're using Frozen Blueberries, do not thaw them. You'll need about 5 cups of frozen blueberries and 2-3 cups of granulated sugar for this recipe.
How to make the Pie Lattice
So, after you've made the pie dough, and you've chilled it, it's time to roll the dough. I like to roll the dough over a silicone mat as it doesn't get stuck to the surface. However, you can roll it on your work surface as well.
Dut flour on the dough, your rolling pin and the surface. tart rolling the dough slowly. Do not be in a hurry to roll the dough. It needs to happen slowly. Also, if you roll it out very roughly, you'll kind of melt the butter in the process which you don't want to. Try to make a big circle. Your Dough will be very easy to use. Roll it to about 1/2 inch thickness. Grease your pie dish with cooking spray or butter and dust some flour on the surface. Place the rolled dough over it. Press the corners so that you do not have any space left. Use your knuckle to make the crimps on the top. Cut out the extras.
Pour in the Blueberry Pie filling in this.
For the lattice, roll the rest of the dough. Cut out strips that have about 1/2 inches width. You can use a ruler for your assistance. You can cut out the strips using a pastry cutter or a Pizza cutter or a Sharp Knife.
First place all the vertical strips. For making a weaving pattern, pick up the alternate Strips and place a horizontal strip. You can fold the strip as much as you want and make a knitted Lattice pattern over your Pie. Don't worry if you didn't get it right. It'll still look gorgeous and taste delish.
Remove the excess with a sharp knife. Also, seal it to the edge of the lower pie crust.
How to get the golden color over the crust?
The beautiful and appetizing golden brown color over the Pie crust is due to eggwash. In fact, I have brushed my Pie ith both Milk and Eggwash. This ensures that your Pie gets a beautiful golden brown color on the top. You can also sprinkle some Coarse sugar on top for that added sweetness.
Baking Blueberry Pie
You need to bake the Blueberry Pie for 40 minutes at 200C or 400 F. This is the minimum time you'll need to bake your Pie. However, you can also bake for 20 minutes at 400F and then reduce the temperature by 100 degrees or to 350F and then bake for another 15-20 minutes. This will ensure that your Pie doesn't get overbaked. You need to bake your Pie until the filling inside starts to bubble out.
After your Blueberry Pie is ready, you need to chill it for at least 2-3 hours. This will ensure that the filling inside the pie has thickened. Or else, what will happen is your filling will just droop put of the Pie piece and all your efforts will go in vain. So, it's always advisable to chill your Pie at room temperature before you serve it. You can serve this with some Vanilla Ice Cream.
More Pie Recipes
- American Flag Cherry Blueberry Pie
- The Best Sweet Cherry Pie
- New York-Style Apple Crumb Pie
- Chocolate Bourbon Pecan Pie
- Easy Banoffee Pie
- Lemon Chiffon Pie (No Bake Creamy Lemon Pie)
Best Homemade Blueberry Pie
For the Double Pie Crust dough
- 2 Cup All Purpose Flour
- 2 Cups Cold Butter cut into cubes
- ½ Cup Ice Cold Water
- 1 teaspoon Salt
- 2 tablespoon Granulated Sugar
For Blueberry Pie Filling
- 4 Cups Fresh Blueberries or frozen
- 2 Cups Granulated Sugar
- 2 tablespoon Lemon Juice
- 1 tablespoon Lemon Zest
- 1 tablespoon dried Thyme
- ½ teaspoon Ground Cinnamon
- 2 tablespoon Cornstarch
- 1 whole Egg
- 2 tablespoon Milk
- 3-4 tablespoon Granulated Sugar
For the Pie Dough
- Combine the flour with salt and sugar. Add the cold butter cube and mix with a pastry cutter or in a food processor. Do not over mix it. Add cold water 1 Tablespoon at a time and mix everything together to make a dough. Cut the dough in half and cover with plastic wrap. Store in the refrigerator for 2 hours. If in a hurry, keep in the freezer for 20-30 minutes.
- Roll the dough into a big circle to about 1/2 inch thickness. Grease and dust the pie dish and place the rolled dough on it.
- Use your fingers to fix the dough properly in the dish. Crimp the edges with your Knuckles.
Blueberry Pie Filling
- Heat a skillet over medium heat. Add Fresh Blueberries, Sugar, Lemon Juice, Lemon Zest, Cinnamon and Thyme. Add some cornstarch and cook over a low flame until it thickens.
For the Top Crust
- Roll the dough to a circle and cut out long 1/2 inch wide strips.
- First, arrange all the vertical strips. Then pick up alternate ones and place a horizontal strip. Repeat this same step so that you have a lattice ready.
- Brush the Top with Milk and Eggwash. Sprinkle some Coarse sugar on top and bake.
- Bake the Pie for 40 minutes at 200C or 400 F. Cool it down to room temperature for 2-3 hours before you cut it out and serve.