Blueberry Pie

8 servings Prep: 15 m Cook: 55 m Total: 1 h 10 m Intermediate
5.0/5 (1)
Blueberry Pie
With July being Blueberry month - here are a few fun facts from the USDA and a great pie recipe adapted from Better Homes and Garden. Fresh blueberries, lemon, cinnamon, and nutmeg baked in a double crust pie shell. ▪ Blueberries grow in clusters on bushes but don’t ripen at the same time ▪ Blueberries are also called star berries ▪ Wild blueberries grow on low bushes and are smaller than farmed blueberries ▪ There are over 50 varieties of blueberries ▪ Blueberries can be harvested by gently shaking a bush and catching the falling berries ▪ It takes 2-5 weeks for blueberries to ripen on the bush ▪ Blueberries don’t ripen after they have been picked ▪ Blueberries can grow mold in 12 hours after being picked if they are not stored in a dry, cool place ▪ Blueberries have more heart-healthy antioxidants than most other foods

Ingredients

8 servings
  • 4 cups fresh blueberries
  • 3/4 to 1 cup sugar
  • 3 tablespoon flour or cornstarch
  • grated lemon peel from a medium lemon (1 to 2 tsp)
  • lemon juice from the lemon (1 to 2 teaspoon)
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 2 pie shells (purchased or [make your own](/recipes/single-crust-plain-pastry-for-pies-or-mini-crust/))
  • 1 egg white
  • dash salt
  • 1 tablespoon butter

Step-by-Step Instructions

  1. Preheat oven to 400 degrees F. Bake one shell on the lower oven rack until brown, about 10-12 minutes.
  2. Mix the sugar, flour, lemon peel, salt, cinnamon and nutmeg; combine with the berries.
  3. Fill the pie shell with the mixture, sprinkle lemon juice on pie and dot the pie with the butter.
  4. Cover the pie with the second crust and crimp/flute the edges together.
  5. Whip the egg white and brush on the top crust; sprinkles of sugar may be added. Although brushing the crust with egg is optional, it does help your pie have a lovely shiny crust.
  6. Cook pie for 25 minutes at 400 degrees F; lower temperature to 375 degrees (edge will be brown - cover outer crust with aluminum foil ring or pie crust shield) and cook an additional 25 to 30 minutes until pie is lightly browned and filling is bubbly.

Common Problems and Solutions

Q: Why is my pie filling runny?

A: Make sure you're using enough flour or cornstarch to thicken the filling (the full 3 tablespoons). Also, the pie needs to bake until the filling is visibly bubbly in the center, which means it's reached the temperature needed to activate the thickener. Let it cool completely before slicing so the filling can set up.

Q: How do I prevent a soggy bottom crust?

A: Pre-baking the bottom crust until it's lightly browned creates a barrier that helps prevent sogginess. Make sure your oven is fully preheated to 400°F before you start, and bake the pie on the lower rack so the bottom gets good heat.

Q: Why did my top crust burn before the filling was done?

A: This is why the recipe calls for covering the edges with foil or a pie shield after 25 minutes. The edges brown faster than the center, so protecting them while the filling finishes cooking prevents burning.

Tips and Techniques

For the best flavor, use fresh blueberries rather than frozen - they hold their shape better and release less liquid. If you do use frozen berries, don’t thaw them first, and you may need to add a bit more thickener and baking time. The egg white wash on top isn’t just for looks - it creates a beautiful golden sheen and helps seal the crust.

Ingredient Substitutions

  • fresh blueberries: frozen blueberries
  • flour: cornstarch
  • homemade pie shells: store-bought refrigerated pie crusts

Equipment Needed

  • 9-inch pie pan
  • mixing bowl
  • pastry brush (for egg wash)
  • aluminum foil or pie crust shield

Historical Context

Blueberry pie is a classic American dessert that became especially popular in the South where wild blueberries grew abundantly. The addition of lemon juice and zest brightens the sweet berry flavor, a technique that’s been passed down through generations of Southern bakers.