Prep 15 mins
Cook 35 mins
I love the taste of mouth watering Fresh Blueberry Pie! Yum! This blueberry pie is probably the best I have ever tasted. I hope you will enjoy it, too! I do not use the refrigerated pie crust when making this pie, I use Classic Pie Crust, Idiot Proof Step-By-Step Photo Tutorial. A NOTE to those who have made this pie before, I have increased the amount of flour in the ingredients list from 1/3 cup to 1/2 cup.
- 5 cups fresh blueberries
- 1 tablespoon lemon juice
- 1 (15 ounce) package refrigerated pie crusts
- 1 cup sugar
- 1⁄2 cup all-purpose flour
- 1⁄8 teaspoon salt
- 1⁄2 teaspoon ground cinnamon
- 2 tablespoons butter or 2 tablespoons margarine
- 1 large egg, lightly beaten
- 1 teaspoon sugar
- SPRINKLE berries with lemon juice; set aside.
- FIT half of pastry in a 9-inch pieplate according to package directions.
- COMBINE 1 cup sugar and next 3 ingredients; add to berries, stirring well.
- Pour into pastry shell, and dot with butter.
- UNFOLD remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry.
- Place pastry over filling; seal and crimp edges.
- Cut slits in top of crust to allow steam to escape.
- Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar BAKE at 400° for 35 minutes or until golden.
- Cover edges with aluminum foil to prevent overbrowning, if necessary.
- Serve with vanilla ice cream, if desired.
If you want a fresh blueberry pie that isn't "jam-like" but bursting with whole berries please use this recipe!! I used Pillsbury pie crust and even managed to make a lattice top crust. It was delicious - and it was gone in 2 days!!
The story behind why I made this pie is so unbelievable, that I won't even get started.
I made it with the following changes: I added about 1/2 tsp of vanilla, and a little lemon zest. I knew the baking time was off..bake at least 50 min, until brown and bubbling. Do NOT slice for at least an hour, or you will have a runny mess. If you wait til it sets, there is no need for cornstarch. Make sure you bake any fruit pie on a cookie sheet, as they tend to bubble over a bit.
This was excellent. Truly excellent.
Read here to make a perfect pie using frozen blueberries: We used the full five cups of blueberries thawed, thoroughly drained, and squeezed a bit in a colander. To the flour mix we added one tsp of cornstarch. In place of sugar, we used splenda (cup for cup) to save calories. We tried previous reviewers methods of brushing egg wash on the bottom crust before putting in the filling; this worked well. My husband rolled the top crust out, cut it into seven 1 1/4" wide strips and did a basketweave pattern on top. (We saw this method on Alton Brown's Good Eats Blueberry episode.) We dotted the margarine in between the slats of the top crust, and brushed on an egg wash of one beaten egg with approx. 1 tbsp water. It looked like a Martha Stewart pie. Alton says to let it cool a long time--at least two hours--so that it will hold up. Ours cut and held together perfectly, but we let it cool overnight. We ate it for breakfast this morning warmed up with lowfat vanilla frozen yogurt on top. It was easy, delicious, lower calorie than most pies, and a perfect spring/summer dish. The frozen blueberries were much more cost effective, and I doubt anyone would guess that they were not fresh. Thank you for sharing!