The {Best} Blueberry Pie Recipe.
To me, nothing says 4th of July like Blueberry Pie. In fact, at our house, homemade fresh blueberry pie is practically a requirement. They might cancel the entire holiday if I failed to produce one. So, I dutifully make one every year. You’re welcome.
Ok. Apple pie and raspberry pie and cherry pie are also acceptable 4th of July desserts. And sometimes I make them instead of blueberry pie…. or rather, in addition to blueberry pie. Because, seriously. You can never have too much pie.
So, in plenty of time for the 4th of July, here is my very best blueberry pie recipe to date. It’s not overly sweet, has a nice tang from lemon zest and lemon juice, and even contains a few “secret” ingredients: a shredded granny smith apple and maple syrup. No one who tries this blueberry pie will be able to detect either – but, they will say, “Mmmm… what’s in that?” I know that for a fact, because I fed some to a friend and my husband yesterday and that’s what they both said.
The apple, like the maple syrup, lends a nice subtle layer of flavor, but that’s not actually why it’s included in this blueberry pie recipe. Apples contain some natural pectin, which helps to thicken all that blueberry juice without the gelatinous texture that comes from using too much flour or cornstarch. It’s great. I’ve started adding a shredded apple to all of my berry pies, reducing the standard amount of thicker accordingly, and I am so pleased with how much it’s improved the texture.
The other thing you should know about this blueberry pie recipe is that it’s really, really easy.
So is the pie crust. Yes, you could just purchase a can of blueberry pie filling and dump it into a pre-made supermarket bought pie crust. And it would save you, like 20 or 30 minutes. Here’s my personal opinion on that, whether you want it or not…
If I am going to indulge in pie, or any dessert, it better be worth the calories. Upon the last bite of pie (or cookies, or cake or brownies or ice cream), I want to feel like every bite was 100% worth it. Because that’s really what dessert is, isn’t it? Dessert is about pleasure. It’s a treat. I don’t want to just shove any sweet thing into my mouth out of compulsion. If I’m going to eat dessert it better be really, really good. And canned blueberry pie filling and store bought pie crust just don’t quite meet my idea of really, really good.
So… make your blueberry pie from scratch. It’s quick. It’s easy. It will be worth it, I promise. If it’s not, leave me a berating comment. But you won’t. Because you are going to love your homemade fresh blueberry pie.
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The Best Blueberry Pie Recipe
- Yield: 8 servings 1x
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Pin RecipeDescription
This easy blueberry pie recipe contains a couple of secret ingredients that will leave your guests saying, “Mmmm… what’s in that blueberry pie?”
Ingredients
- 1 recipe Fool Proof Pie Crust, chilled for at least 30 minutes in the refrigerator
- 6 cups fresh blueberries (frozen ones will work well too)
- zest and juice from 1 large lemon
- 1/2 cup granulate sugar, plus 2 tbsp for sprinkling
- 1/4 cup honey
- 1 tbsp pure maple syrup
- 1 granny smith apple, peeled, cored and shredded
- 1 tsp pure vanilla extract
- 1 tsp lemon extract
- 1/4 tsp salt
- 1 tbsp cornstarch
- 2 tbsp quick cooking tapioca
- 1 tsp cinnamon
- 2 tbsp butter
- 1 large egg
Instructions
- Preheat the oven to 400 degrees.
- Add 3 cups of the blueberries to a medium size, heavy bottom sauce pan. Using a potato masher, fork or pastry cutter, mash the blueberries until about half of them are mashed. Cook the blueberries over medium heat for about 8 minutes, until the juice from the mashed blueberries has thickened slightly. Remove from the heat and stir in the 1/2 cup sugar, honey and maple syrup. Pour the mixture into a bowl to let cool slightly while you prepare the rest of the filling.
- Spread the shredded apple onto a clean kitchen towel or paper towels and pat gently to absorb some of the juice. Scrape the shredded apple into a medium size bowl. Add the vanilla and lemon extracts to the apples along with the salt, tapioca, cornstarch and cinnamon. Stir to combine.
- Add the cooked blueberries along with the remaining 3 cups of blueberries to the mixture and stir gently to coat.
- In a small bowl, whisk the egg with 1 tbsp of cold water and set aside.
- Remove the pie dough from the refrigerator. On a floured surface, roll out a portion of the dough to a 12-inch circle that’s about ⅛-inch thick. Using a large spatula, gently loosen the dough from the work top, fold it in half and then fold it in half again. It will form a triangle shape. Lift the crust and place it in a pie plate with the point of the triangle in the center of the plate. Gently unfold the dough in the pan and press into the corners gently. Leave any dough that overlaps the edges of the plate in place.
- Pour the blueberry pie filling into the pie crust. Dot the surface with the butter.
- Roll another portion of the pie dough into another 12 inch circle, about ⅛ inch thick. Just as you did with the bottom crust, using a large spatula, gently loosen the dough from the work top, fold it in half and then fold it in half again. Lift the crust and place it on the top of the pie with the point of the triangle in the center. Gently unfold the dough to cover the blackberry filling completely.
- Trim the edges of the crust so that you have about a half of an inch hanging over the pie plate. Fold the edges under, forming a rim around the pie that is higher than the pie plate. With one hand on the inside of the edge and one hand on the outside, use the index finger of your inside hand to push the dough between the thumb and index finger of your other hand to form a U or a V shape. Continue this crimping motion around the entire edge.
- Gently brush the egg wash over the top crust with a pastry brush and sprinkle evenly with the remaining 2 tablespoons of sugar. With a sharp knife, cut 5 slits, evenly spaced to form a circle, in the top pie crust.
- Put the pie on a baking sheet (to catch any drips) and place in the oven. Bake for 30 minutes. Reduce the oven temperature to 375, rotate the pie in the oven and bake for an additional 30-45 minutes. The pie is done when the crust is golden brown and the filling in the center of the pie is bubbling.
- Remove from the oven and cool completely on a wire rack, about 4-6 hours, before slicing.
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Yup! The secret ingredient of maple syrup sends makes this pie so delicious.
★★★★★