Easiest Joy Of Cooking Blueberry Pie Recipe for Sweet Smiles

Blueberry pie represents summer’s most vibrant culinary celebration, capturing sweet memories and nostalgic moments in a single golden-crusted embrace.

Home bakers adore this classic dessert for its rustic charm and irresistible appeal.

Bursting with bright flavors, this pie transforms simple ingredients into a masterpiece of comfort and indulgence.

Seasonal fruits shine when carefully nestled between tender, flaky layers of buttery pastry.

Subtle hints of spice and citrus elevate the natural sweetness, creating a harmonious balance that delights every palate.

Each slice tells a story of tradition, love, and careful craftsmanship passed down through generations.

Regional variations add unique twists to this timeless recipe, making it a versatile canvas for culinary creativity: Get ready to bake magic.

Blueberry Pie Cooking Directions

Step 1: Prepare Pie Crust

Follow the standard pie crust method until the dough is chilled and ready.

Step 2: Mix Blueberry Filling

• Fresh blueberries
• Sugar
• Cornstarch
• All-purpose flour
• Ground cinnamon
• Lemon juice
• Lemon zest

Gently mix ingredients until well incorporated. If mixture seems dry, lightly crush a few blueberries to release moisture.

Step 3: Preheat Oven

Position oven rack in the lower third of the oven. Heat to 425°F (218°C). Place a baking sheet on the bottom rack to catch potential fruit drips.

Step 4: Roll Out Bottom Crust

On a floured surface, roll out first dough disc into a 12-inch circle. Carefully transfer to a 9-inch pie dish, gently pressing into edges.

Step 5: Add Blueberry Filling

Pour filling into prepared pie crust. Dot with cold butter pieces scattered across the top.

Step 6: Create Lattice Top Crust

Remove second dough disc from refrigerator. Roll into a 12-inch circle. Cut 10 strips (1-inch wide) using a pizza cutter or sharp knife.

Step 7: Weave Lattice Design

Carefully weave dough strips over and under each other, creating a classic lattice pattern. Press edges to seal and trim excess dough.

Step 8: Finish Pie Preparation

Brush top with egg wash. Sprinkle with coarse sugar if desired.

Step 9: Bake Pie

Bake at 425°F for 25 minutes, then reduce temperature to 375°F (190°C). Add pie crust shield to prevent over-browning.

Step 10: Check Pie Doneness

Bake for 40-50 minutes until filling bubbles consistently, including center. Internal filling temperature should reach 200°F (93°C).

Step 11: Cool and Serve

Remove from oven and place on cooling rack. Allow pie to cool completely for 4 hours before slicing.

Step 12: Store Leftovers

Refrigerate remaining pie, tightly covered. Consume within 5 days.

Blueberry Pie Tricks You Should Know

• Prevent Berry Bleeding: Toss blueberries with cornstarch to help absorb excess juice and create a thicker, less runny filling.
• Boost Flavor Depth: Mix a splash of lemon juice and a pinch of cinnamon with berries to enhance their natural sweetness and complexity.
• Create Crisp Edges: Brush pie crust with egg wash and sprinkle coarse sugar for a golden, crunchy exterior that adds texture and visual appeal.
• Cool Completely: Allow pie to rest at room temperature for at least 2-3 hours, helping filling set and making cleaner slice presentations.
• Maximize Freshness: Store pie loosely covered at room temperature for 1-2 days or refrigerate for up to 4 days to maintain optimal taste and texture.

Expert Advice on Blueberry PieStorage

• Maximize Freshness: Wrap the entire pie in plastic wrap or aluminum foil, creating an airtight seal that locks in flavor and prevents moisture absorption. Slide the wrapped pie into a large freezer-safe container for extra protection against freezer burn and potential damage.
• Slice Before Freezing: Cut the pie into individual portions before freezing, allowing for easy single-serving defrosting. Place each slice on a baking sheet lined with parchment paper, freeze until solid, then transfer to a freezer bag for convenient grab-and-go dessert moments.
• Room Temperature Trick: Allow freshly baked blueberry pie to cool completely at room temperature for 2-3 hours before refrigerating. This prevents condensation buildup and maintains the perfect crust texture, ensuring your pie stays deliciously crisp and flavorful.

Blueberry Pie Recipe Variations

• Berry Bonanza: Swap blueberries with a mixed berry combination of raspberries, blackberries, and strawberries for a vibrant and colorful pie filling.
• Nutty Crunch Upgrade: Sprinkle chopped almonds or pecans between the lattice strips and mix ground nuts into the filling for added texture and depth of flavor.
• Citrus Zest Explosion: Replace lemon juice with orange or lime juice, and add corresponding citrus zest to enhance the bright, tangy notes of the fruit filling.
• Spiced Autumn Remix: Incorporate warming spices like cardamom, ginger, and nutmeg alongside the cinnamon to create a more complex and seasonal pie profile.

Wrapping Up Blueberry Pie

Blueberry pie emerges as classic American comfort, weaving sweet memories through each carefully crafted slice.

Delicate lattice crusts frame jewel-toned fruit filling, promising pure culinary magic.

Home bakers discover passion within golden-edged pastry landscapes that whisper generations of kitchen wisdom.

Baking becomes more than preparation – it transforms into storytelling through carefully selected ingredients and patient techniques.

Baker’s hands connect tradition with present moment, creating edible art that celebrates seasonal bounty.

Journey through this recipe awaits – share its magic, spread deliciousness, spark conversations, and inspire fellow pie enthusiasts to embrace their inner pastry artist.

What Makes Blueberry Pie Special

• Burst with Blueberry Brilliance: This pie captures the essence of summer with a vibrant, juicy blueberry filling that explodes with natural sweetness and bright fruit flavor.
• Master the Lattice Magic: Create a stunning visual masterpiece with the intricate lattice top crust that transforms an ordinary pie into a showstopping dessert that impresses everyone at the table.
• Patience Rewards Perfection: The lengthy cooling process ensures a perfectly set filling that holds its shape, delivering a professional-quality pie that's worth every minute of careful preparation and waiting.

Key Ingredients for Blueberry Pie

• All-Purpose Flour: The base for a tender and flaky pie crust with a delicate texture.
• Unsalted Butter, Vegetable Shortening: Cold fats that create layers and richness in the pie crust.
• Salt: Enhances the overall flavor of the pie crust.
• Ice Water: Helps bind the dough without developing too much gluten.

• Fresh Blueberries: Ripe, plump berries that provide the main fruity flavor and natural sweetness.
• Granulated Sugar: Sweetens the filling and helps balance the tartness of the blueberries.
• Cornstarch, All-Purpose Flour: Thickening agents that help create a stable, non-runny pie filling.
• Ground Cinnamon: Adds warm, aromatic spice to complement the blueberries.
• Lemon Juice, Lemon Zest: Brightens the flavor and adds a slight tanginess to the filling.
• Unsalted Butter: Adds richness and helps create a glossy, flavorful filling.

• Egg: Used for creating a golden, shiny egg wash on the pie crust.
• Coarse Sugar: Optional topping that adds a sweet crunch to the pie crust.

Joy Of Cooking Blueberry Pie Recipe

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4.5 from 32 reviews

• Total Time: 4 hours
• Yield: 8 1x

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Description

Grandma’s classic blueberry pie brings summer’s sweetness to your table with wild blueberries nestled in a buttery, flaky crust. Rich, tangy filling and golden-brown pastry promise delightful memories that connect generations around one comforting dessert.

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Ingredients

Scale 1x2x3x

Fruit Filling:

• 6 cups (3 pints; about 860 grams) fresh blueberries
• ⅔ cup (135 grams) granulated sugar
• 2 tablespoons (30 milliliters) lemon juice
• 1 teaspoon lemon zest
• ¼ teaspoon ground cinnamon

Thickeners:

• ¼ cup (31 grams) all-purpose flour
• 2 tablespoons (14 grams) cornstarch

Crust and Topping:

• Homemade Pie Crust or All Butter Pie Crust
• 1 tablespoon (14 grams) cold unsalted butter, cut into small cubes
• 1 large egg beaten with 1 tablespoon (15 milliliters) milk
• Coarse sugar for sprinkling on crust

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Instructions

1. Prepare the pie crust using your preferred method up to the fifth step of the original recipe.
2. In a large mixing bowl, combine cornstarch, granulated sugar, all-purpose flour, ground cinnamon, freshly squeezed lemon juice, and lemon zest, thoroughly blending the ingredients.
3. Ensure the mixture loses its powdery texture. If the consistency appears too dry, gently crush a few blueberries to add moisture.
4. Position the oven rack in the lower third of the oven and preheat to 425°F (218°C). Place a baking sheet on the bottom rack to catch potential fruit drippings.
5. Remove one cold dough disc from refrigeration and roll it out on a lightly floured surface, rotating the dough quarter turns to create a 12-inch circular shape.
6. Carefully transfer the rolled dough into a 9-inch round pie dish, gently pressing and smoothing the dough along the edges and bottom.
7. Evenly distribute the prepared fruit filling across the pie shell, strategically placing small butter pieces on top of the filling.
8. Extract the second cold dough disc from refrigeration and roll into a 12-inch diameter circle.
9. Using a pizza cutter, pastry wheel, or sharp knife, slice the dough into 10 one-inch wide strips for creating a lattice top.
10. Meticulously weave the dough strips over and under each other, creating an intricate lattice pattern. Press the strip edges into the bottom pie crust to seal.
11. Trim excess dough using a small paring knife and crimp the edges with a fork for a decorative finish.
12. Lightly brush the pie surface with egg wash and optionally sprinkle coarse sugar on top for added texture and shine.
13. Bake at 425°F (218°C) for 25 minutes, then reduce the oven temperature to 375°F (190°C).
14. Apply a pie crust shield to prevent excessive browning of the crust edges.
15. Continue baking for 40-50 minutes until the filling bubbles consistently, including the center of the pie.
16. For precision, use an instant-read thermometer to confirm the filling temperature reaches approximately 200°F (93°C).
17. Remove the pie from the oven and place on a cooling rack, allowing it to cool completely for a minimum of 4 hours before slicing.
18. Refrigerate any remaining pie, tightly covered, which will maintain freshness for up to 5 days.

Notes

• Prep ahead by refrigerating the dough for at least an hour, making it easier to roll and shape without sticking.
• Check blueberry filling consistency by gently crushing a few berries to release natural juices and enhance moisture.
• Protect delicate crust edges with aluminum foil strips after the first 25 minutes of baking to prevent over-browning.
• Room temperature butter creates flakier pastry, so remove from refrigerator 15 minutes before mixing.
• Frozen butter works wonderfully for extra-crisp crust texture when grated into flour mixture.
• Allow pie to cool completely on a wire rack for clean, precise slicing and optimal filling set.
• Leftovers stay fresh when covered loosely and stored at room temperature for two days.
• Freeze unbaked pie for up to three months by wrapping tightly in plastic wrap and aluminum foil.
• Use ceramic pie weights or dried beans during initial crust blind baking to prevent puffy centers.
• Tap pie dish gently to distribute filling evenly and eliminate potential air pockets before baking.

• Prep Time: 3 hours
• Cook Time: 1 hour 15 minutes
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 220 kcal
• Sugar: 12 g
• Sodium: 90 mg
• Fat: 8 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 2 g
• Protein: 2 g
• Cholesterol: 30 mg