Classic Blueberry Pie
Our no-frills recipe for a classic blueberry pie lets you enjoy the berries in all their summery glory.
Serves8 to 10
In the pantheon of summertime pies, blueberry pie is right up there at the top. A good one should be packed to the brim with plump roly-poly berries, the flaky and buttery crust barely able to contain the jewel-like bounty. It should need only a scoop of ice cream or a dollop of whipped cream to finish it off.
Here is our recipe for a classic blueberry pie — no frills or secret ingredients — just blueberries in all their summery glory.
Ingredients in Blueberry Pie
- Fresh blueberries. This recipe was developed to be made with fresh berries. I think it’s worth it to buy them from the farmers market — they’re expensive (at least where I live), but the flavor is so much better than either canned or frozen blueberries, or berries that have been shipped across the country.
- Cornstarch. Thickens the filling, holding the fruit together.
- Lemon. Using both the juice and zest adds brightness.
How Do You Keep the Filling from Getting Runny?
I firmly believe in a juicy pie, so I’m never too worried about it being runny. I usually use just enough cornstarch to help the fruit hold together, but not so much that the filling turns into Jello. I love those last few spoonfuls of sweet berry juice, especially if they’ve mixed with a little melted ice cream.
If You’re Making Blueberry Pie, a Few Tips
- Taste your berries first. To determine both the amount of sugar and the amount of cornstarch that you choose to use, taste a few berries first. If they’re very tart, use a little more sugar, and vice versa. If they’re very juicy, you may want to add a few more teaspoons of cornstarch.
- Add vent holes. Cutting a few vent holes into the top pie crust lets steam escape as the pie bakes.
(Images: Emma Christensen)
Blueberry Pie
Our no-frills recipe for a classic blueberry pie lets you enjoy the berries in all their summery glory.
Serves 8 to 10
Nutritional Info
Ingredients
- 2
prepared 9-inch pie crusts
- 6 cups
fresh blueberries, washed and dried
- 3/4 to 1 cup
granulated sugar
- 3 to 4 tablespoons
cornstarch
Zest from 1/2 lemon
- 2 tablespoons
freshly squeezed lemon juice
- 1
large egg yolk whisked with 1 tablespoon warm water, for the glaze
Instructions
Roll out one of the pie crusts to a diameter of 12 to 13 inches and transfer it to a 9-inch pie plate. Snug it into the corners of the pan. Transfer the pie pan to the fridge and chill the crust for 30 minutes.
Preheat the oven to 425°F while the crust is chilling.
Combine the blueberries, 3/4 cup to 1 cup of the granulated sugar, 3 tablespoons cornstarch, lemon zest, and lemon juice in a small bowl. Use more sugar if your berries are very tart and more cornstarch if your berries seem very juicy or if you prefer a more firm pie filling. Stir until the sugar dissolves into a gooey coating and let the berries macerate on the counter 15 to 30 minutes.
Remove the pie crust from the fridge and pour the berries inside. Roll the second pie crust to a diameter of 11 to 12 inches and gently lay it over the top of your pie. Trim the edges to make them even, then tuck the edges under themselves and crimp. Cut a few vent holes in the top pie crust and brush all over with the egg yolk.
Transfer the pie to a baking sheet (to catch any drips) and bake in the oven for 15 minutes. Turn down the oven temperature to 350°F and continue baking for another 30 to 40 minutes, until the berry juices are bubbling and the top crust is golden brown. If the edges of the pie are browning faster than the middle, cover the edges with tin foil.
Remove the pie from the oven and let it cool for at least 4 hours before serving. If serving the next day, leave the pie on the counter and cover with a cake dome or very large bowl once it is cool.