The Perfect Blueberry Pie recipe uses a homemade pie crust and fresh blueberries. You’ll love this classic pie recipe!
What is a summer picnic without blueberry pie? It is always a disappointing discovery to find that no one thought to bring blueberry pie. Sure, there are many delicious summer desserts, but blueberry pie has always been our favorite. Never experienced homemade blueberry pie? Well, it’s nothing like a store bought pie, which may be even worse than no pie at all! This recipe produces the most buttery and flaky crust, and those blueberries? We just can’t get enough! You’ll especially want to grab vanilla ice cream to go with it. Trust us.
How do you make blueberry pie filling with frozen blueberries?
If you want to use frozen blueberries to make blueberry pie, thaw and rinse the blueberries, drain well, and pat them dry. Frozen berries have excess liquid due to the freezing process and you just need to make sure to get rid of that before proceeding to use in a blueberry pie recipe.
What thickens pie filling?
Cornstarch, flour, and tapioca are the most common thickeners used for pie fillings. Each of these thickeners require different amounts and are used for different purposes in pie making. It is best to follow the recipe instructions for which thickener to use.
What type of flour is used for pie crust?
All-purpose flour and pastry flour work best for making pie crusts due to their protein content (8-10%). For best results use one of these flours. Do not use cake flour or self rising flour for making pie crusts. Gluten-free flour options vary a great deal. Blends that are designed for a straight conversion will work best for a gluten-free option.
Why do people put vodka in pie crust?
Vodka is used in pie crust as it does not contribute to the formation of gluten. This creates a pie dough that is easy to roll out and re-roll if needed and still turn out perfectly soft and flaky. The alcohol quickly burns off during the baking process so there is no alcohol flavor left once the pie crust is done baking. Equal parts vodka to chilled water create the best result.
Let your pie cool completely before storing in an airtight container in the refrigerator for up to 5 days.
If you like this recipe, you may also be interested in these other delicious pie recipes:
- Perfect Peach Pie
- Easy Peasy Pumpkin Pie
- Peanut Butter Fudge Pie with Pretzel Crust
- Chocolate Glazed Pumpkin Pie
- S’mores Pie
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Perfect Blueberry Pie
- 2 1/2 cups all-purpose-flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 12 tablespoons cold butter sliced
- 8 tablespoons vegetable shortening chilled and sliced
- 1/4 cup ice water
- 1/4 cup vodka chilled
- 4 cups fresh blueberries
- 1 cup sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon ground cinnamon
- pinch ground nutmeg
- pinch salt
- 1 egg white lightly beaten
- 1 tablespoon sugar
- Make the dough in a food processor by combining half of the flour, sugar, and salt together and pulsing until combined. Add in the butter and shortening pieces and process for about 15 to 20 seconds until combined. Add in the remaining half of the flour and pulse until all the flour is incorporated. Sprinkle in cold water and vodka and pulse 5 or 6 times until combined into a dough. Divide into two even pieces and wrap in plastic wrap. Refrigerate 1 hour.
- In a large mixing bowl, toss together blueberries and 1 cup sugar. Let sit 1 hour. Drain any excess liquid from the blueberries. Toss with cornstarch, lemon juice, cinnamon, nutmeg and salt.
- Preheat oven to 425 degrees.
- Roll out your bottom crust into a 12-inch circle. Make sure you use a well floured surface and rolling pin to prevent sticking. Roll the circular dough loosely around the rolling pin to transfer to a 9-inch pie dish (deep dish). Be gentle and press it carefully into the plate letting the edges hang over. Refrigerate until ready to use.
- Prepare your lattice crust by rolling the remaining dough half into a 13 by 10 inch rectangle. Transfer to a baking sheet lined with parchment paper. Cut into 8 even strips. Chill if needed.
- Place the prepared pie plate on a baking sheet (in case of spillage). Scoop the blueberry filling into the pie shell. Lay 4 of the lattice strips on top of the blueberries, giving even spacing between. Weave the remaining lattice pieces perpendicular, lifting every other piece to create a lattice. Trim the excess dough that is hanging around the pie plate with kitchen scissors or a sharp knife. Pinch the lattice and crust edges together and then crimp the dough evenly around the pie using your fingers.
- Brush the crust with the beaten egg and sprinkle with 1 tablespoon sugar. Bake in the preheated oven for 25 minutes. Reduce the temperature to 375 degrees and cook 30 to 35 minutes more until crust is golden brown and juices are bubbling and set. Transfer pie dish to a wire rack to cool.