This Best Blueberry Pie is sweet, juicy, full of fresh blueberries, and has a flaky, buttery lattice crust that is absolute heaven! While there is nothing complicated to this recipe, it does require some time and patience. Like all fruit pies, they take time for the filling to thicken while baking and patience as you let the pie cool and set. This delicious pie is worth the wait. The only regret you may have when finished is that you didn’t make two!
I highly suggest using fresh blueberries in this recipe. You may use frozen however, the pie filling might be a bit soupy and will definitely take longer to bake. If using frozen berries, do not thaw them first.
Picking the best Fresh Blueberries
I love everything about blueberries…eating them, picking them, baking with them, etc. I love them so much that we purchased a few blueberry plants for our garden. Following are a few tips for picking blueberries and storing them for maximum freshness.
Picking Blueberries
When picking blueberries, look for ones that are plump and deep blue with a bit of gray dusting on the top. If they are white or green, they are not ripe and will not ripen after being picked. Any shades of red or purple means they may be tart but might ripen after being picked. Avoid wrinkled blueberries or ones with white mold as they are no longer good.
Storing Blueberries
Store your blueberries in the refrigerator as soon as possible after being picked. They prefer containers with holes so they can breathe. Do not wash them until you are ready to eat as washing can make them mushy.
How to Avoid a Runny Pie
One common problem many people have with fruit pies is that their filling is runny. To avoid this issue, it is imperative to make certain your pie is baked thoroughly – and then a little more. The thickeners used in fruit pies need time to set up properly. So how do you tell if it is done? The top crust should absolutely be golden brown and the filling should be bubbling through the vents and around the edges for at least 5 minutes or more.
Tips
- Measure correctly – I highly recommend using a kitchen scale when baking. Because baking measurements need to be exact, using a scale helps to measure as precisely as possible. It quite honestly was a complete game changer for me when I first started using one! I would be lost without it now.
- Pie crust – It is important to use “ice cold” water when making your crust. The fat in the crust tends to warm as it is mixed with the flour. In order to achieve maximum flakiness, we need to prevent the fat from melting. Hence, the “ice cold” water. I typically fill a bowl with ice and water while collecting the rest of my ingredients so that it is nice and chilled when I am ready to begin. This crust recipe is for a double crust. For more pie crust tips, please see our crust post.
- Aluminum foil – Making a ring of aluminum foil around your pie edges helps to prevent excess browning. Additionally, placing a sheet lined with aluminum foil on the bottom rack of your oven to catch drippings is highly recommended!
- Patience – It is important to let the pie cool for at least 2-3 hours before serving and preferably overnight in the refrigerator if possible. This allows time for the juices to completely set and thicken.
My Preferred Tools
You may already have many of these items in your kitchen. I recommend the following for this recipe:
- Pie Plate – 9.5″ diameter
- Pastry Cutter – to cut Crisco into flour in crust
- Rolling Pin – to roll out pie crust
- Pizza Cutter – to cut crust into strips if using lattice method
- Decorative Sugar – to top pie crust
- Kitchen Scale – precisely measure ingredients
If You Liked This Recipe, Try Our
- Old-Fashioned Apple Pie
- Perfect Peach Pie
- Traditional Pumpkin Pie
- Blueberry Streusel Cake
- Lemon Blueberry Bundt Cake
Best Blueberry Pie
This Best Blueberry Pie is sweet, juicy, full of fresh blueberries, and has a flaky, buttery lattice crust that is absolute heaven!
Ingredients
- DOUBLE CRUST:
- 2 2/3 cups (320 g) all-purpose flour
- 1 tsp salt
- 1 cup (184 g) Crisco
- 8-10 Tbsp cold water (ice water)
- BLUEBERRY FILLING:
- 7 cups (900 g) blueberries
- 1 ½ Tbsp lemon juice
- ¾ cup (150 g) granulated sugar
- ¼ cup (30 g) cornstarch
- ¼ tsp ground cinnamon
- 1/8 tsp salt
- 2 Tbsp butter, cut into small pieces
- 1 egg, gently beaten with 1 Tbsp heavy cream
- Coarse sugar for garnish, optional
Directions
- Step 1 CRUST: Measure flour and salt together with whisk in mixing bowl. Cut in shortening (Crisco) with pastry cutter until crumbly and about the size of peas (do not overwork). Sprinkle in water 1 Tbsp at a time and mix until dough forms a ball. Split into two even balls. Press into round discs, wrap in plastic wrap, and refrigerate while making filling. For more pie crust tips, please see our crust post.
- Step 2 PREP: Line bottom oven rack with a foil-lined cookie sheet for drippings. Preheat oven to 425 degrees Fahrenheit.
- Step 3 BLUEBERRY FILLING: Mix blueberries and lemon juice in a medium bowl and set aside. In a separate small bowl, combine sugar, cornstarch, cinnamon, and salt. Pour over blueberries and mix gently.
- Step 4 ASSEMBLY: Roll out both top and bottom crusts. The bottom crust should be slightly larger than the top. Place bottom crust in 9 inch pie pan (do not trim). Add blueberry filling and slightly mound center. Chop up 2 Tbsp butter and place pieces on top of blueberries. Cut top crust into 10 even strips about ½ inch thick with pizza cutter. These strips will be used to make a lattice pattern. (Place 5 strips evenly spaced across pie. Bend every other strip back halfway. Place first perpendicular strip across center of pie. Lay strips back down. Fold back every other strip you didn’t fold back the first time. Place another perpendicular strip and repeat process until completed.) After lattice pattern is completed, roll edges of bottom crust over lattice and pinch. Flute edges and cover with foil to prevent burning (optional). Brush lattice with egg/cream mixture and sprinkle sugar on top.
- Step 5 BAKE: Bake at 425 degrees F for 15 minutes. Then, reduce temperature to 350 degrees F and continue baking for 55-70 minutes. (Tent foil over crust if browning too much.) When finished, pie will be bubbling and golden brown. Let pie cool for at least 2-3 hours prior to serving so juices can set.
- Step 6 STORAGE: Cover pie and store in the refrigerator for up to 5 days.
- Step 7 MAKE AHEAD: This pie is great for making a day in advance so that the filling can set overnight in the refrigerator. Pie may be frozen for up to 3 months. To do this, freeze pie unwrapped first until frozen. Then, cover with plastic wrap and aluminum foil, label and date pie, and freeze. When ready to serve, thaw overnight in the refrigerator and allow to come to room temperature before eating.
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