Blueberry Pie

This scrumptious Blueberry Pie has a homemade flaky butter crust with a fresh blueberry filling sweetened with sugar and seasoned with a touch of cinnamon.  The end result is one of the best most flavorful berry pies you will ever have.  I love to serve it with just a dollop of whipped cream and a warm cup of coffee.

From Memorial Day to Thanksgiving this pie never gets old and is always a welcome treat. With fall comes so many delectable desserts and pies.  This pie, Easy Southern Pecan Pie, and Sweet Potato Pie are just a few of our favorites.

How to make a homemade blueberry pie

Start with the piecrust

Start by freezing your butter and chilling the water.  Then whisk together the flour and salt in a large bowl.  Now shred the frozen butter right into the bowl with the flour and stir to coat as you go so the butter does not clump together.  Next stir the water and cider vinegar together. Then add the chilled water a few tablespoons at a time mixing with a fork just until the dough pulls together. Cut the dough in half, form into two disks, wrap both in separate pieces of plastic, and chill for at least 2 hours or up to overnight.

After the dough has thoroughly chilled gently roll out one of the disks to a 12 inch circle on a floured surface.  Then fold the piecrust or roll it around your rolling pin to move it to the pie plate.  Next gently tuck it into the pie pan, trim the edge about an an inch over the side, tuck it in along the edge and flute it.

Making the filling and finishing up the pie

Now mix together the blueberries, sugar, cornstarch, cinnamon and lemon juice in a large bowl.  Spoon it into the prepared crust. Dot small pieces of one tablespoon of butter over the top of the berries.  Then roll out the other dough disk on a floured surface .  Using a small cookie cutter like a heart or star cut shapes from the rolled out dough and arrange them on the pie.  I did it in five rows that went in opposite directions every other row.

Then beat the egg and water together. Now using a pastry brush lightly brush the egg wash over the crust.  Bake in a preheated 425 degree oven for about 15-20 minutes.  Then decrease to 375 degrees and bake until the pie filling is bubbly and the crust is golden brown. Wait at least 3 hours to cut into the pie.

Pie crust tips

• For best results use frozen butter and very cold water.
• Shred the butter using the large end of a box grater.
• Add just enough water to form a dough ball that doesn’t crumble when pulled apart. Too much water will make the dough sticky resulting in a tough chewy crust. Too little water will make the dough fall apart and crack while you are working with it.
• Form into disks and wrap separately with plastic wrap.
• Pro-tip! It is important to let the piecrust dough chill for at least a couple of hours up to overnight.  It relaxes the gluten and makes it easier to roll and limits shrinkage during baking.
• Work on a well yet evenly floured surface so your crust does not stick.  You can always use a fine dry pastry brush to remove excess flour.
• Be gentle when rolling out the crust working from the middle out and turning the dough a couple of inches as you go so it does not stick to the surface.
• Always fold the piecrust or roll it onto the rolling pin before transferring it to the pie plate so you do not stretch the dough.

Recipe notes and tips

• It is best to make the pie crust in advance to let it chill.  For best results chill for at least 2 hours up to overnight.
• Pop the butter in the freezer for several hours prior to making the crust. Chill some bottled water in the refrigerator for several hours or pop it in the freezer about an hour prior to starting the recipe.
• Mix the blueberry filling in a timely manner as cornstarch has a way of hardening when it comes into contact with moisture and that makes it more difficult to evenly distribute.
• Brush the egg wash on very lightly.  I rub the excess off my brush on the side of the bowl each time I dip the brush in the egg wash. A pie with puddles of egg wash is not aesthetically appealing.
• The pie is done when the crust is golden brown and the filling is bubbly.  For best results let the pie bubble for about 5 minutes before removing from the oven.
• Let the pie cool for several hours before cutting for a nice clean slice.

More pies you will love!

• Coconut Cream Pie
• Creamy Butterscotch Pie
• Strawberry Rhubarb Pie
• Banana Cream Pie
• Key Lime Pie
• Easy Southern Pecan Pie

Print

On the hunt for more delicious recipes?  Follow Small Town Woman on Facebook, Pinterest, and Instagram.

https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf