If you love blueberries then you’ll love this classic pie made with fresh wild blueberries. Everyone has their own idea of what the perfect pie is. Mine is a pastry that falls apart and melts in your mouth paired with a fruity filling that runs out once sliced. Then it’s topped with a scoop of vanilla ice cream to finish it off.
I like to make a rustic lattice topping on a blueberry pie as I find you don’t need as much pastry. You want the wild berries to truly be the hero here! Wild blueberries are sweeter and have more flavour than regular blueberries.
- Unsalted butter
- All-purpose flour
- Wild fresh blueberries
- Lemon zest
Tips For The Perfect Pie Pastry
- Always let the pastry rest in the fridge before rolling it out. This will give you that flaky crust!
- Always use ice cold water to make your pastry.
- If your pastry is cracking while rolling it, it means your butter is too firm to roll. Let it sit at room temperature for about 10 – 15 minutes and try again.
- For an easy transfer – roll pasty out on parchment paper that is taped to the counter. Once your pastry is rolled to the right size and thickness slide a large offset spatula under the pastry and paper to loosen the pastry away. Lightly and loosely roll the pastry with the parchment paper and unroll it over your pie plate. Gently press pastry into your pie plate, and voila!
- If your pastry has sat out too long while making your pie, place it into the freezer for 10 minutes before baking it. This will firm up the fats in the pastry leading to a flaky crust.
How To Make Blueberry Pie
Make pie pastry and let rest for 30 minutes. Meanwhile, in a large bowl add sugar, flour and lemon zest to wild blueberries. Mix to combine and let sit to allow the juices to form. Once pastry is ready, roll pastry out larger than your pie plate and gently place the pastry within the plate. Using a fork prick the bottom of the pastry.
Cut extra pastry into 9 strips, and set aside. Now, fill pie pastry with blueberry mixture.
Create a lattice by criss-crossing pastry strips over the top, trim the edges and pinch together to seal. Then brush the pie with milk and sprinkle with coarse sugar. Place pie on a baking sheet and bake as directed.
Classic Blueberry Pie
Nothing beats a classic blueberry pie made with tiny wild blueberries! It’s everything you want in a pie, a flaky buttery crust and a fruity runny filling that spills out with sweet little bundles of fresh blueberries!
- Prep Time: 45 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 45 minutes
- Yield: 1 9″ pie 1x
- Category: Dessert
- Cuisine: American
- 2 x Pie Pastry Recipe
- 5 1/2 – 6 cups wild blueberries
- 1/3 cup granulated sugar
- 2 Tablespoons all-purpose flour
- Lemon zest, from one large lemon
- milk, to brush the top
- coarse sugar (optional), for topping
- Set out a 9″ pie plate.
- Make 2x pastry following pastry recipe (linked in the ingredients). Wrap pastry in plastic wrap and let rest in the fridge (you should have two separate discs of pastry).
- While the pastry is resting in the fridge for 30 minutes (or up to 24 hrs) prep your filling. In a large bowl add blueberries, sugar, flour, and lemon zest. Mix to combine and let sit to allow the juices to form.
- On a prepared work surface roll one disc of dough out into a circle larger than your pie dish, approx. 12 inches. Gently lay the dough into a 9 inch pie dish and press the dough down. Using a fork prick the bottom of the pastry all over. Set aside.
- Roll out approx. 3/4’s of other disc of pastry to approx. 1/4 inch thick. Cut into 9 strips about an inch thick. Set aside.
- Now fill the pie with the blueberry filling.
- Using the 9 strips create a lattice by criss-crossing pastry strips over the top. Trim the edges and pinch together to seal.
- Brush the pie with milk and sprinkle with coarse sugar.
- Place the pie in the freezer for 10 minutes. Meanwhile preheat the oven to 450˚F and lower the rack to the bottom third of the oven.
- Place the pie on a baking sheet and bake for 10 minutes, then turn down the oven to 350˚F and continue to bake 45-55 minutes or until bubbly, browned and pie is baked all the way through. If the edges are browning too fast, wrap tinfoil around the edges to protect them from burning while baking.
- Let pie cool on a cooling rack before enjoying.
- Serving Size: 1 slice of 10
- Calories: 514
- Sugar: 15.2g
- Sodium: 217mg
- Fat: 30g
- Saturated Fat: 13.5g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 57.1g
- Fiber: 3.4g
- Protein: 6g
- Cholesterol: 37mg
Keywords: Blueberry Pie, Pie, Pastry, Dessert
Yes, you can substitute frozen blueberries instead of fresh. Just make sure to give the berries a rinse with cold water to remove any extra ice. You may also want to add a little extra flour to thicken the filling as it may be runnier using frozen berries.
Store blueberry pie in the fridge, covered in plastic for up to 4 days. Let pie come to room temperature before serving again. You can also freeze a baked blueberry pie for up to 2 months. Cover pie in plastic wrap then foil or place pie in an airtight container.
The most classic recipe to use up leftover pie pastry is to make cinnamon sugar pinwheels. It’s a simple recipe where you cover the pastry in butter, brown sugar, and cinnamon. Then roll the pastry up and cut into slices. Get the full recipe here Leftover Pastry Pinwheels.
Yes, wild blueberries are smaller in size are sweeter and have more flavour than regular blueberries.
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