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Best Blueberry Pie with Homemade Filling Recipe

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4.3 from 86 reviews

This Best Blueberry Pie recipe features a flaky homemade crust and a luscious, jammy blueberry filling made from fresh blueberries and natural ingredients. The pie boasts a beautifully woven lattice top and a perfectly balanced sweet-tart flavor, making it an ideal dessert for any occasion. Chill times and baking steps ensure a crisp crust and thick filling for a classic, crowd-pleasing blueberry pie.

Ingredients

For the Pie Crust

  • 2 1/2 cups (350 g) all-purpose flour
  • 1 tsp (6 g) salt
  • 2 tsp (8 g) granulated sugar
  • 1 cup (224 g) cold unsalted butter, cubed
  • 1/4 to 1/2 cup (60 to 120 g) ice water

For the Blueberry Filling

  • 6 cups (1020 g) fresh blueberries
  • 1 cup (200 g) granulated sugar
  • 1/4 tsp salt
  • 1/4 cup (80 g) blueberry preserves
  • 1/2 tsp lemon zest
  • 2 tsp lemon juice
  • 1/3 cup (43 g) cornstarch
  • 1/3 cup (80 g) water

For the Topping

  • 1 Tbsp (15 g) heavy cream
  • 1 Tbsp (12 g) coarse sugar

Instructions

  1. Prepare dough: In a food processor, combine flour, salt, and sugar. Add cold cubed butter and pulse for 10 seconds until the mixture resembles coarse meal. Gradually add 1/4 cup ice water through the feed tube while processing. Add more ice water, one tablespoon at a time, if needed, just until dough forms large clumps, processing no more than 30 seconds total. Divide the dough into two discs, wrap in plastic, and chill in the refrigerator for at least 1 hour, up to 2 days, or freeze up to 1 month.
  2. Make blueberry filling: In a heavy saucepan, combine blueberries, sugar, salt, blueberry preserves, lemon zest, and lemon juice. Cook over medium-high heat, stirring frequently, for 8-10 minutes until fruit softens. Whisk cornstarch and water together, add to the saucepan, whisking until dissolved. Cook for 2 more minutes until filling thickens and coats the back of a spoon. Transfer to a bowl and cool to room temperature before chilling in the refrigerator for 1 hour. The filling can be made ahead and chilled overnight.
  3. Roll dough: On a floured board, roll out one dough disc to a 12 to 13-inch circle, dusting with flour as needed and rotating dough to maintain a circle. Transfer to a 9-inch pie pan, trim overhang to 1 inch, and chill for 10 minutes. Repeat with second dough disc, rolling to under 1/4-inch thickness. Cut into 1 1/2-inch strips with a pastry wheel or knife. Chill strips for 10 minutes.
  4. Assemble the pie: Spoon the chilled blueberry filling into the bottom crust. Arrange dough strips over the top in a lattice pattern. Fold over the dough overhang edges and crimp to seal. Chill the assembled pie in the freezer for at least 1 hour or overnight, covering with plastic wrap if freezing overnight.
  5. Bake the pie: Preheat oven to 375°F with a rimmed baking sheet lined with foil on the rack. Brush lattice top lightly with heavy cream and sprinkle with coarse sugar. Place pie on preheated baking sheet and bake for 20 minutes. Then reduce temperature to 350°F and continue baking 40-50 minutes (total 60-70 minutes) until crust is golden and fruit juices bubble slowly at the center. If fully frozen, baking can take up to 90-100 minutes. Shield edges or cover with foil if crust browns too quickly.
  6. Cool and serve: Cool the pie on a wire rack for at least 4 hours to allow filling to thicken before slicing. Store leftovers in the refrigerator.

Notes

  • Ensure butter is cold and cut into small cubes for a flaky crust.
  • Adjust ice water gradually to prevent overly wet or dry dough.
  • Chilling the dough and assembled pie is essential for a tender crust and to prevent shrinking during baking.
  • The lattice top adds an elegant look and helps steam escape during baking.
  • Use fresh, ripe blueberries for the best flavor and consistency.
  • You can prepare the filling a day ahead to save time on baking day.
  • If crust edges brown too quickly, use foil or a pie shield to protect them.

Find it online: https://justsosavory.com/best-blueberry-pie-with-homemade-filling-recipe/