Blueberry pie is a classic and with blueberry season upon us I simply had to make it! When partnered with vanilla ice cream (a must-have with a slice of blueberry pie), it melts and mixes with the blueberry goo from the pie. The result is a magical creamy purple substance that requires plate licking when you are done!
Blueberry Pie Recipe
(10 inch pie, serves 8)
- 1 layer of pie crust (homemade or store-bought), uncooked
- 3/4 cup white sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 4 to 5 cups fresh blueberries
- Preheat the oven to 425 degrees F.
- Mix the sugar, cornstarch, salt, and ground cinnamon.
- Gently mix in the blueberries.
- Line a 10 inch round baking pan with one uncooked pie crust.
- Pour the berry mixture into the crust.
- Line the outer pie crust rim with a pie crust protector or tin foil.
- Place the pie on a baking sheet on the lower shelf of the preheated oven and bake for 50 to 55 minutes.
- Let the pie cool for at least 1 hour before serving.
Cover with tin foil or plastic wrap and store in the refrigerator.
Let’s talk foundation first. This recipe starts with a tender and flaky pie crust. I used my mother-in-law’s recipe for a Flaky Awesome Pie Crust. It’s a quick and easy recipe and I’ve even given you a handy dandy road map on how to make it in that post. The pie crust has to be chilled for at least 30 minutes so prepare the pie crust first and you can work on the blueberry filling while the crust is in the fridge. If you’re not up to making it then feel free to use a store-bought brand.
When you prepare the blueberries, make sure you rinse and dry them well. Look for any stems and remove them. As well, look for any weird looking ones. There’s always one or two blueberries in the bunch that look white or moldy, or others that look like blueberry raisins. Basically if you wouldn’t pop it in your mouth then remove it. I’ve given you a range of four to five cups for how many blueberries to use in the pie because it depends on how full you want it.
The filling is super duper easy to make. Whisk the sugar, cornstarch, salt, and cinnamon together and then gently mix in the blueberries. Yup, you’re done making the blueberry filling. I told you it was easy. 😉
Lay the pie crust into the pan and pour the blueberry mixture into the crust. Trim any excess pie crust dough. I had just enough left over to make a star, as a decoration for the pie. See below for more details on how to make the star.
Bake the pie on a low rack in your oven in order to help prevent the crust from burning. Also, I always use a crust protector when I bake pies to further help prevent the crust from burning. They are inexpensive ones on the market. I’ve had this one for so long that I can’t remember where I got it from. If you don’t have one then simply cover the crust with tin foil and that works just as well. Place the pie on a baking pan. This makes it easy to get it in and out of the oven. Plus it will catch any blueberry juices that might spill from the pie plate. I say might, but you pretty much bank on spills that you don’t want all over your oven.
How to make the star decoration. I had some left over pie crust dough so I thought I’d adorn the pie with a little decor. I bake it separately. You’ll see why if you can’t already guess. I treat it like I’m making sugar cookies. I roll out the dough and use a cookie cutter. I thought the star shape was fun and summery. You can certainly use whatever shape you desire. I baked it in my toaster oven at 400 degrees F for three to five minutes. Here is a good test of patience. Don’t be like me and try to multi task at this time. I did that and ended up with burnt shapes…twice. It cooks very quickly and tends to go from raw to burnt quite suddenly near the end of the cooking time. So be patient and keep an eye on it. It’s done when it’s golden brown. Imagine if you left it on top of your pie for the whole cooking time. If I burned my shapes in only six minutes, I can’t even imagine what they’d look like after 50 minutes. Charcoal comes to mind though. Lol.
I like to pack my pie with as much fruity goodness as possible, which is what I did here. I used about five cups of blueberries, packing them as high as I thought I could go. As a result, the blueberry goodness will likely spill over when it’s baking and result in some “blue goo” spillage on the crust. That doesn’t bother me in the slightest and some would argue it gives the otherwise unseasoned crust edge additional flavor. If that bothers you or if you prefer a little less fruit in your pie, use four cups instead.
Is the pie ready to eat now? How about now? Now? Those are frequent questions I hear from my anxious hubby. I can’t blame him though. The only hard part about the process of making this pie is that you have to wait a couple of hours after taking the pie out of the oven to dig into it. First of all, the moment you take it out, it’s literally impossible to eat because all the blueberry juices are still boiling. It’s actually pretty cool to see! Also, the longer the filling sits, the more it will set, and it will be easier to cut out a piece. In fact, after the boiling has stopped, but while it’s still warm is the phase my husband refers to as getting a glass of pie. I usually let the pie sit for about three hours and then chill it for a couple of hours, at minimum, before serving.
The tender and flaky crust is a perfect combination with this luscious blueberry filling. The blueberries stay nice and plump and really melt in your mouth!
Mmmm, pie! I think I might actually hear harps with every bite of this fabulous fruit-tacular pie. 😉
Ice cream is a must at this party. Despite that fact that ice cream is not a good subject matter, it creates a fun puddle of creamy, blueberry goodness that many, like my husband, adore. 🙂
I need to make this pie again asap!
Adapted from: All Recipes
I love blueberries, how about you?