Blueberry pie is the perfect way to enjoy fresh blueberries. This video demonstrates how I make this super easy blueberry pie.
Either way you prefer, you can make this super easy blueberry pie. Yeah I totally cheat sometimes and use a store bought crust but I do have a really good pie crust recipe I like to use when I make my own from scratch.
I had a lot of practice making this recipe when I made pies for a friend’s wedding reception. I had never ever baked anything for a wedding (or any event) and I was terrified! What if I forgot an ingredient? What if I messed up the recipe? I worked my way through those fears by baking a lot of practice pies in the weeks before the wedding. My family and I realized how much we really love blueberry pie. A lot.
There are quite a few recipes for blueberry pie out there on the interwebs but I really wanted a simple one that didn’t hide or harmonize with blueberries. They’re the star of the show in this pie. Sometimes simple is best.
I Remember When…
My parents had (and have) these awesome blueberry bushes. Growing up we had blueberry muffins several times every week and we always loved seeing them on the table. Family friends would ask for the recipe. We could use both fresh and frozen berries in the muffins so we could make them all year long.
Tip for Making Blueberry Pie
I’ve tried making blueberry pie with frozen berries and the end result was very watery. It’s a really good idea to use fresh berries. If I come across a good pie recipe for using frozen blueberries or if you know of one, let me know and I’ll try it!
If you want to use frozen blueberries, they’re great in muffins and some cakes. Milkshakes and smoothies too but I don’t recommend them for pie.
- 4 cups of fresh blueberries
- ¾ cup of granulated sugar for the pie filling + 1 tbsp. sugar for the top
- 3 tbsp. cornstarch
- ½ tsp. salt
- 2 tbsp. unsalted butter cut into cubes
- pie crust, use store bought or make this recipe here
- 1 egg white
- 1 tbsp. water
- Preheat your oven to 425 degrees F.
- Rinse blueberries well and dry.
- Roll out bottom pie crust dough and lay it in a pie pan.
- Add blueberries, sugar, cornstarch, salt and butter.
- Stir with a spoon to mix.
- This is optional but you can cut top pie crust dough with a cutter, use a pizza cutter or a knife if you want. This will make a lattice top crust.
- Pinch edges together then fold into a pleated pattern.
- Scramble egg white and water together. Brush on top of the pie.
- Cover the outer edge with a pie ring or foil.
- Sprinkle tablespoon of sugar atop the pie.
- Bake for 40-45 minutes or until the top of the pie begins to brown.
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