Buy Now → Classic Blueberry Pie
This one is for the blueberry lovers! This Classic Blueberry Pie features fresh or frozen berries, accented by orange and cinnamon and tucked inside a flaky buttery pie crust.
- Prep Time: 00:25
- Cook Time: 00:60
- Total Time: 1 hour 25 minutes
- Yield: 8-10 slices
- Category: Sweet Pie
- Method: Bake
Ingredients
- 1 batch Ultra Flaky Pie Crust (or Butter Pie Crust or Sour Cream Pie Crust)
- 6 cups (about 28 ounces) fresh blueberries (see note)
- ¾ cup (150 grams) granulated sugar
- ¼ cup cornstarch
- Pinch ground cinnamon
- Pinch of coarse kosher salt
- 1 tablespoon fresh orange juice
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract
- Egg wash (1 egg whisked together with 1 tablespoon water)
- Coarse sugar (optional)
Instructions
- Prepare the pie pastry and let rest overnight, if possible.
- Preheat the oven to 425ºF and place an oven rack in the lower and middle part of the oven.
- Roll out the pastry: Roll out 1 pie pastry disk to an 11-inch circle. Fit the pastry into a 9-inch pie plate, making sure to press the pastry into the sides and the bottom. Roll out the second disk of pastry and cut strips to make a lattice, if desired, or just roll out as a full top crust. Place the lattice strips or top crust in the refrigerator until ready to use.
- Make the filling: In a large bowl, mix together the blueberries, sugar, cornstarch, cinnamon, and salt. Mix in orange juice, zest and vanilla extract. Let sit until the sugars have started to dissolve, about 5-10 minutes.
- Place the blueberry pie filling and all the juices inside of the pie plate fitted with pastry. Gently press down on the filling to eliminate any gaps between the fruit.
- Transfer the blueberry pie filling and all of its juices to the pastry-lined pie plate. Gently press down on the filling to eliminate any gaps between the blueberries.
- You can top the pie with a lattice or top it with the rolled-out pie dough with a few slits or small shapes stamped out of it to let steam escape. Trim the edges and crimp the bottom and top crusts together.
- Brush the top crust with an egg wash and sprinkle with coarse sugar, if desired.
- Bake on the lowest rack for 25 minutes.
- Lower the oven temperature to 400ºF. If the crust is browning, cover the outer edges with aluminum foil or a pie shield, leaving the middle of the crust exposed. Bake for another 35-40 minutes, or until the juices are bubbling and the temperature of the middle of the pie reaches above 200ºF.
- Let the pie cool at room temperature for 3-6 hours to let the juices set up. Serve at room temperature.
Notes
Weighing your flour is the most accurate way to measure. If you aren't going to weigh it, spoon it into the cup, and then level it off. If you scoop the flour out with the measuring cup and then level, it could change the outcome of the final product.
Frozen or fresh blueberries will both work fine here. Do not thaw any frozen blueberries before you begin preparing the recipe.
The most foolproof way to ensure your pie is baked properly is to use an instant-read thermometer. For a blueberry pie, aim for an internal temperature above 200ºF. For more in-depth details on baking double-crust fruit pies, see this article.
A baked blueberry pie can be stored at room temperature, covered, for 1 day. If you are storing it longer, cover it and place it in a refrigerator. It can always be reheated later to take the chill off of it and to crisp up the pastry.
Find it online: https://everydaypie.com/classic-blueberry-pie/