Pie lovers, give this Homemade Blueberry Pie recipe a try!
Pie is a long-standing tradition in our family. Both of my grandmas made really great homemade pies. Is that true of all grandmas – they make the best pies? I’m pretty sure neither grandma of mine ever used a recipe, but the result was always, ALWAYS, scrumptious. Blueberry pie, black raspberry pie, cherry, pumpkin, pecan, lemon meringue…you name it, we had it. How lucky am I that this tradition continues today? We love all the handmade pie at family gatherings and special occasions.
Grandma’s homemade pie starts with homemade pie crust
Grandma’s pies were always hugged by her homemade pie crust. While she’d be the first to buy a box mix for Angel Food Cake, I’m fairly certain Grandma never used a store-bought crust. She always figured it was easy enough to make from scratch. Not to mention, her resulting crust was flaky, flavorful, and turned the most delicious shade of golden. On more than one occasion I can recall being at Grandma’s elbow as she’d expertly roll out her homemade dough and transfer it to a pie plate. Grandma made pie crust from scratch like it was no big thing…just something she did all the time…because, I suppose, she did!
A note or two on making homemade pie crust
Homemade pie crust probably isn’t the most exciting recipe to make, but it might be one of the easiest. So many home bakers we know shy away from making pie crust from scratch because they think it’s a difficult recipe to prepare. Actually, pie crust is one recipe that is really pretty forgiving. If it tears, you pinch it back together. If you poke a hole, you patch it. Easy as….pie. (Had to do it. 😛 )
Most pie crust recipes out there have a simple list of ingredients and yield a good result. One little tip to keep in mind: the more you “work with” pie dough, the tougher it gets. So, you won’t want to knead it or roll it out too many times. Curious about pie crust recipes? Check out the pie crust test on Food Science Secrets.
No time to make a homemade crust? No biggie. Refrigerated pie dough works for homemade pies, too.
What makes this homemade blueberry pie recipe so good?
Let me just say…this blueberry pie is good. Really good. I don’t know if it would be up to snuff if tasted blind against Grandma’s, but this is one recipe I love to make.
It’s easy.
After the pie crust is made, this recipe is a piece of cake. Simply stir the dry ingredients together, add the berries and lemon, then stir again – this is the pie filling. Pour the filling into the prepared pie pan, carefully add the top crust, and bake! Your family will love the smell of blueberry pie baking in the oven.
It’s delicious.
This homemade blueberry pie recipe is positively loaded with fresh blueberries that bubble up through a golden crust in sweet purple pools. A little sprinkle of fresh lemon adds just the right amount of brightness to balance the sweetness of the berries, and all that delicious flavor is hugged by two layers of perfectly flaky buttery pie crust…mmm… (Recipe below.)
It’s tradition.
Who doesn’t love a warm, homemade pie, bursting with flavor…topped with a scoop of barely-melting vanilla ice cream? We speak the same language, fellow pie-lovers.
What was your grandma’s favorite pie to bake?
Blueberry Pie from Scratch
Ingredients
- 1 Pie Crust Recipe (Use your favorite, or the recipe below. Need enough for a double crust.)
- 1/2 c. Granulated Sugar
- 1/3 c. Corn Starch (flour will also work, if needed)
- 1/2 tsp. Cinnamon (Optional)
- 24 oz. Fresh Blueberries Rinsed (Use more to fill out your pie, as needed)
- Zest of 1 Lemon
- 1-1/2 Tbs. Fresh Lemon Juice
- 1 Egg for egg wash
- 1 Tbs Water for egg wash
- Course Sugar for sprinkling on top of pie
Instructions
-
Prepare pie dough. (If you haven't already, separate the dough into two balls. One ball will become the bottom crust of the pie, and the other ball will become the top crust.) Turn out one ball of dough onto a floured surface, and roll into a thin circle. Circle must be large enough to fit your 9" pie plate with (at least) a 1/2" overhang. Fit the circle of dough into the pie plate and set aside. Roll out the second ball of dough into a thin circle.
-
Preheat oven to 375 degrees F.
-
In a large bowl, combine sugar, corn starch, and cinnamon. Mix with a fork until well combined.
-
Add clean blueberries to the sugar mixture, and toss to combine. Add zest and fresh lemon juice, and toss to combine.
-
Pour blueberry mixture into the prepared pie dish (fitted with the bottom crust). Smooth out the berries so it has a flat surface.
-
Prepare the top crust of the pie. If you choose to do a lattice-top pie, follow the below instructions.* Otherwise, move the top crust to fit over the top of the pie. Seal the "overhang" of the bottom crust to the "overhang" of the top crust. (Seal with a fork, or pinch it closed with your fingers.
-
In a small bowl, mix together the egg and water for the egg wash. Using a pastry brush, brush the egg wash evenly onto the top pie crust. Sprinkle the top pie crust with coarse sugar. Slice a few slashes into the top of the pie for steam to escape.
-
Bake the pie for approximately 45 minutes, or until pie filling is bubbly and crust is golden brown. Serve warm!
-
* Making a lattice-top pie crust is easy, once you get the hang of it. After rolling the top crust into a circle, slice it into 1" strips using a pizza cutter or pastry wheel. Add the first strip of dough to the top of the pie, directly across the middle. Drape the second strip across the first strip so the two strips make an "X." Now, begin to weave in an under-over pattern. So, take the third strip of dough and lay it on the pie so the middle of the strip touches the center of the second strip. All three strips will look like an "H." Now, the first strip will under the others. So, gently fold back the edge of the first strip, and lay down a new one across the pie, and fold the first strip back down OVER the new strip. Now, you begin to see how the strips of dough goes under one, then over the next. Getting the hang of it? Continue to lay down the strips of dough in this manner until the lattice top is complete! If a strip of dough tears during the process, just pinch it back together to mend the tear. And, if you make a mistake, just correct and move on. It's pie! When the lattice top is finished (first, admire your handiwork), you'll see some dough overhang. Trim the overhang so there's 1/2-1" dough remaining. Roll this dough under and pinch it closed with your fingers to seal. Brush with egg wash (1 egg and 1Tbs water mixed together), and sprinkle with coarse sugar. Bake the pie at 400 degrees F until crust is golden brown and pie filling is bubbly.
