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: Serves 8
- Category: Sweet Pie
- Method: Bake
Ingredients
- Butter Pie Crust or Sour Cream Pie Crust or Ultra Flaky Pie Crust
- 6 cups (about 28 ounces) fresh blueberries (see note)
- ¼ cup cornstarch
- ¾ cup (150 grams) granulated sugar
- Pinch cinnamon
- Pinch salt
- 1 tablespoon fresh orange juice
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract
- Egg wash
- Coarse sugar (optional)
Instructions
- Prepare the pastry, let it rest overnight, if possible.
- Preheat oven to 425ºF and place an oven rack in the lower part of the oven.
- Roll out the pastry: Roll out one pie pastry to an 11″ circle. Fit the pastry in a 9” pie plate, making sure to press the pastry into the sides and the bottom. Roll out the second pastry and cut strips to make a lattice, if desired. Or just roll out the top for a full crust. Place in the refrigerator until ready to use.
- Make the filling: Add blueberries, sugar, cornstarch, cinnamon, salt, and vanilla extract to a large bowl and toss to coat. Mix in orange juice and zest. 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.
- You can top the pie with a lattice or top with the rolled-out pie dough with a few slits or small shapes stamped out of it to let steam escape.
- Brush the 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 for at least an hour to set the juices up.
Notes
Have a question or looking for tips? The text written above the recipe is always a great first place to start! This Blueberry Pie was developed with lots of love, and I always include loads of explanations, tips, step-by-step photos and technical advice shared before the recipe. And be sure to check out the video, too!
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.
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/