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.
Storage Instructions:
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.
I made the blueberry pie I had to use Splenda instead of sugar an it came out perfect. Thank you for sharing I have a notebook full of the recipes!!!
This is definitely a keeper! I made this for my boys and they loved it.
47 year old man that doesn’t really cook…but, you inspired me to try this.
I did and it was delicious, although it didn’t look nearly as pretty as yours. I had trouble manipulating the crust. I did use bourbon instead of vodka.
Thanks for the great instructions. Now, what to try next???
Great recipe, though I’d half the sugar in the filling, it came out a bit too sweet. Thank you!
Wow!!! So glad to have found this website and especially this recipe! I made it yesterday and it turned out wonderfully! Will make it again. Loved, loved the crust!!! 👍👍👍
Can this be done without a food processor? I don’t own one, I have a KA stand mixer Or a vitamix…
I’ve made a lot of pie crust but this is the best I love stay-at-home chef had been using a lot of your recipes
Have made this pie twice and it is absolutely delicious with North Carolina fresh blueberries. Both times, however, my pie dough is extremely soft/fragile and very difficult to work with, even after extended refrigeration. Am I doing something wrong? Recipe calls for 2 1/2 cups flour. Is that a misprint?
This pie is amazing. I’ve made it twice but each time the pie dough comes out very soft and even after 1hour in the fridge it is very fragile to work with. Would live to know what I nay be doing wrong.
Please let me know how to make this a Slab Blueberry Pie.