Make blueberry pie filling at the peak of blueberry season with this easy pie recipe. Top with vanilla ice cream for a tasty desert sure to please your table.
Every summer we go blueberry picking at our local blueberry u pick farm. If you have one in your area I highly advise you to go picking this summer. We leave with buckets of blueberries and end up with a freezer full of blueberries.
Since we went ahead and planted 30 bushes in our new orchard, picking blueberries at home is easy as pie! In the summer ( who am I kidding, all year long)I love to have pie dough ready to go in the freezer.
Sending the kids off to pick berries with the promise of a fresh pie for desert is something my mom always did for a quiet afternoon, and it’s a trick I’m starting too. Tell me you haven’t experienced this!
Frozen blueberries are a great freezer staple. Use them throughout the winter in muffins, pancakes and this tasty pie recipe. Keep track of what you have in your freezer with our free downloadable freezer inventory sheet so you don’t miss out on the goodness you already have!
HOW TO MAKE BLUEBERRY PIE FILLING
Blueberry pie filling is often overlooked. Use this pie filling recipe for more than just blueberry pie. This recipe can be used for a blueberry pie with crumble topping, for a blueberry crumble, dessert bars and more
Blueberry pie is not hard to make. Make your pie crusts ahead of time and be prepared with frozen fruit. It’s even possible to use frozen pie crusts from the grocery store, but I highly advise not to. Once you’ve made this flaky pie crust using butter and this easy pastry hack, you’re not going to want to eat that stuff any longer.
TIPS ON MAKING HOMEMADE BLUEBERRY PIE
Place your pie dish on a lined cookie sheet just in case the juices from the blueberries overflow. Nothing is worse than the mess that’s left behind in the oven from a juicy pie.
Use fresh or frozen local blueberries for optimal flavour. If you’re using frozen blueberries don’t bother defrosting first, they will make the crust soggy.
Use a double pie crust with a lattice top for optimal release of steam and juices when baking. Also allow pie to cool for at least two hours before slicing.
BLUEBERRY PIE FILLING
To make the pie filling, it’s a simple mixture of sugar, cornstarch, lemon juice and fresh or frozen blueberries.
Fresh fruit is always preferable but frozen fruit is often what we all have on hand. Just make sure that you defrost your frozen fruit and drain it well. Frozen fruit will often retain more moisture than fresh, and turn your pie into a runny mush.
White granulated sugar will sweeten the berries, and lemon juice will help enhance the flavour. The cornstarch is an important ingredient for ensuring that the pie filling is not runny!
Have an overload of blueberries? Go ahead and try canning your pie filling for easier pie making in the future. Anna has a popular recipe you’ll enjoy here for canned blueberry pie filling.
Find our BEST PIE CRUST This is a buttery, flaky pie crust recipe that makes enough crust for 4 pie shells or 2 lattice or double pie crusts.
Make the pie crust recipe and freeze half for another pie later on or double the filling recipe for two blueberry lattice pies.
HOW TO MAKE A LATTICE PIE CRUST
I like to make a lattice pie crust on all my fruit pies for a fun added touch. Creating a lattice pie crust top is easier than it looks. Just remember what it was like to learn to weave in elementary school and apply those concepts to pastry design!
Start by rolling our your pie dough to 1/4 inch thick. Cut strips using a pizza cutter every 1/2 an inch. You will need 12 strips total.
Lay 6 strips vertically and evenly spaced on top of the filled pie, longer pieces of in the middle and shorter on the side.
To weave the lattice pie crust, pull back every other strip of dough, then lay the rest of the strips the opposite way and replacing the strips you folded over.
When the pie is covered, trim the edges and crimp as usual. Once the lattice is made, it’s good to brush with an egg wash for better browning.
An egg wash is as simple as just whisking up an egg and painting it all over the crust. Go ahead and sprinkle with sugar!
Prepare the dough
Mix the pie filling.
Blueberry Lattice Pie
- 2 disks All Butter Pie Crust Use our flaky buttery pie crust recipe in post for best results.
- 5 Cups fresh or frozen blueberries If frozen, defrost and drain well
- 2/3 Cup White Sugar
- 4 Tbsp Cornstarch
- 1 Tbsp Lemon Juice
- Prepare all butter pie crust according to recipe directions, set aside 2 disks in the fridge for 2 hours before baking Blueberry Pie
- Roll out dough and place in botton of glass pie dish leaving 1/2 inch overhang
- Add blueberries to the pie and sprinkle with lemon juice
- Mix cornstarch and sugar together and sprinkle on top of blueberries
- Roll out the second All Butter Pie Crust Pastry for the topping. Either create a double pie crust with a few holes for juices and steam to release. Or, create a lattice pie crust topping.
- Bake in oven at 350 on a lined cookie sheet for 45 minutes, or until juices begin to bubble and crust begins to brown.
- Allow pie to cool for 2 hours before slicing and serving
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