If you’ve got more blueberries than you know what to do with, this easy blueberry pie recipe is for you. Get helpful tips on how to make a homemade blueberry pie to impress your friends and family. The best blueberry pie is withinin your reach.
If you’re a summer fruit lover, than you know there’s no better way to showcase your favorite sweet berries and stone fruits than in an oozy, sweet, baked treat. Crisps, crumbles and pies are united by equal parts tart gooey fruit that’s loosely confined by a flaky crust or crunchy, nutty topping. And when you have a deluge of blueberries in your refrigerator, you simply have no choice but to make a Homemade Blueberry Pie like this one.
Let me preface this by saying, I’m not pumping my chest saying I’m a great pie baker. In all honesty, I’ve had as many failures as I have successes… but with each one of my catastrophe’s I’ve learned something and I’ve gone back determined not to make the same mistakes again. So in this easy blueberry pie recipe I’m sharing my tips and tricks to not screw it up. Start with 32 ounces of fresh blueberries. Give them a quick rinse under the water, drain off the excess and add fresh lemon juice.
Tip #1 For Making Homemade Blueberry Pie:
It’s a game-changer. No more lava-like ooze of fruit spilling onto the floor of the oven. No more soupy lake of juice after you cut into the pie. No more. Instant ClearJel is a modified food starch that behaves like cornstarch, but doesn’t need to be cooked in order to activate it. What that means for you is that you don’t have to take the extra step of standing over a hot stove making a blueberry compote to fill your pie. You’re welcome!
You simply mix the Instant ClearJel with sugar and stir until it’s well combined before sprinkling it over the berries and tossing to coat. It will look crusty and dry — that’s ok. Let it sit for 5 minutes or so and the juices from the lemon and blueberries will start their magic congealing. Not so much that the pie won’t retain the gooey-ness inherent in fruit pie (to me, that’s the best part) but it lends enough structure that you can slice the pie without requiring a soup ladle to transfer a slice to a plate.
Tip #2 For Making The Best Blueberry Pie
Rolling out the dough. If you’re already a dough-pro, skip this part. But if you’ve had issues with pie dough sticking to your countertop or have ended up adding so much flour to the counter in order to prevent it from sticking that it becomes tough and dry, then you’ll want to try this method.
- Line your counter with a few sheets of plastic wrap (large enough that you can roll the dough out to the size needed).
- Top it with more plastic wrap (again, enough that it covers the pie dough.
- Use a rolling pin to roll once or twice front to back.
- Lift the top plastic wrap to ensure it doesn’t stick and lay it back down on the pastry.
- Turn the pastry clockwise, about an eighth of a turn and roll it out, front to back one or two more turns.
- Continue in this manner until you have a roughly even circle that’s the size you need.
- Remove the top piece of plastic wrap.
- Pick up the dough on the bottom piece of plastic wrap and invert it into the pie plate. Discard plastic wrap.
See? No extra flour. No sticking to the counter. No mess. This works with homemade pie crust or store-bought (by the way, my favorite and I think the best store bought pie crust is Pillsbury) and it’s my go-to method ALWAYS.
Fill the pastry with the blueberry filling. See how the filling has already thickened? That’s the magic of ClearJel. We’re talking homemade blueberry pie LIKE A BOSS!
I thought I’d get cute with the crust and used a cookie cutter to cut a few hearts on one side of the pastry and it’s completely optional — I just like to amuse myself sometimes.
Place the top crust over the pie filling and crimp the edges. If you’re a professional crimper, go for it. If you’re not, use the edges of a fork to crimp the edge of the top and bottom crust together.
Brush the crust with egg wash to give it a shiny gloss and if you’re feeling sparkly, add a few sprinkles of sparkling sugar over the top.
Make sure you place the pie on a parchment lined baking sheet (to prevent any spills – just in case) and then pop it into the oven to bake. If the crust starts to get too brown, just rest a piece of tin foil over the top (you don’t have to tuck it around the crust and risk burning yourself — just lay it flat over the top — and don’t press down).
When your easy blueberry pie is done, it will need to rest until it comes to room temperature. You can cut it at this point, but the interior may still be a little loose. To ensure greater success when slicing, refrigerate for several hours.
I’ll admit that while I thought the cutouts were a good idea in the beginning, they turned out to be a pain in the ass when cutting because the top crust kept fragmenting. Oh well, live and learn — I won’t make that mistake again… But the filling is perfect and way better than those canned blueberry pie fillings — without the weird tinny taste. So what are you waiting for? Time for homemade blueberry pie and if you’re interested in a strawberry icebox pie, check out this one with a ricotta cream cheese filling.
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Summer Blueberry Pie
- 2 9-inch pie pastry
- 32 ounces fresh blueberries
- 1/2 cup sugar
- 2 1/2 tablespoons Instant ClearJel
- 1 lemon juiced
- 1 large egg
- 1 tablespoon water
- 1 tablespoon sparkling sugar
- Preheat the oven to 375°.
- Roll out the bottom pie crust and fit it into a 9-inch pie pan. (My easy way for rolling out pie crust without dealing with extra flour and making a mess on the countertops is to place the pastry on a sheet of plastic wrap and top it with another sheet of plastic wrap. Use a rolling pin to roll out the dough to the desired thickness and diameter, lifting the plastic wrap after every 2-3 rolls. Remove the top piece of plastic and flip the dough into the pie plate. Peel off the second piece of plastic and discard.
- Rinse the blueberries and transfer them to a large bowl. Add the lemon juice to the blueberries and toss to coat.
- In a small bowl, combine the sugar and Instant ClearJel. Whisk together until completely combined, then sprinkle over the blueberries. Carefully toss the blueberries in the sugar mixture until completely coated and ClearJel has absorbed the liquid.
- Pour the blueberry filling into the pie pan and spread evenly.
- Roll out the second pie crust and use small cookie cutters to cut shapes in the crust -- about 2-3 inches from the edge. Lay the pie crust over the pie and filling and fold the overhanging top crust around the bottom crust on the rim. Turn the pie in a counter clockwise direction, continuously tucking the top pastry under the bottom until the edges of the crust are sealed. Pinch together the thumb and index finger of one hand and place it on the edge of the crust. Use the knuckle of the index finger on your other hand to press the pastry into the "v" of your thumb and index finger. Continue in this fashion to crimp the rest of the pie crust.
- In a small bowl, whisk together the egg and water. Brush the egg wash evenly over the pastry. Sprinkle the pie evenly with sparkling sugar.
- Line a baking sheet with parchment paper and set the pie in the center. Bake for 30 minutes, then turn the pan 180° in the oven to assure it cooks/browns evenly. If crust is getting too dark, lay a piece of tin foil gently over the top. Continue baking for an additional 30-35 minutes or until the crust is golden and filling is bubbly.
- Remove from oven and let cool for 4 hours before cutting.
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