Our blueberries are still coming on strong, large and sweet this year, it has been a most rewarding harvest. My granddaughter and I decided to make a pie this past weekend after picking for the second time, six pounds before the heat got to us. I now have lots in my freezer for the winter ahead: pancakes, muffins, scones, perhaps a coffee cake.
A seasonal delight
Blueberries are one of the most satisfying of the local fruits. Although sometimes they may be disappointingly tart, sugar will always save the day. This year, the berries have been luscious and sweet with great flavor and just enough tartness to keep them interesting.
A pie!
After our most recent berrying, we made pancakes again and enjoyed the fruits with a lovely local yoghurt for the past two mornings. But the star of this haul was the blueberry pie we both worked on, and the little tartlets that my granddaughter made with dough scraps and extra berries. A friend of mine asked me why I didn’t have a blueberry pie recipe on my blog, so this is for you Dee!
A few tricks
A fruit pie is sometimes a bit of a challenge. You have to bake the pie long enough for the cornstarch to thoroughly set the filling, and be careful that this long bake doesn’t burn the crust. It is not uncommon to have to crimp some foil around the edges to prevent this from happening. To ensure the pie is not runny, always cook the berries until bubbling nicely, even if it means they are messing up the top. If not, the cornstarch will not set the liquid.
In addition to using other berries, you can use any favorite pie crust here as well. It’s your pie after all. I pretty much make my pies the way my mother did, no modern twists, no exchanges to reduce fat and sugar, although I do usually use a vegan butter since I have it on hand, unless it is Christmas or Thanksgiving. It’s a treat, a special dessert for company, not a health food, and now and then there has to be room in the the diet for a splurge. My mom made great pies, so I doubt I could improve on them, but I gladly pass along any of her tips for success.
The hardest part? Waiting for the pie to cool and set before cutting into it. Quite a few people have made this pie, and if you want a play-by-play review of the process, my friend Cheryl’s story (at Living in the Gap) about making this pie is both funny and rewarding! I don’t mean to brag…
Two-Crust Blueberry Pie
The crust:
- 3 ½ cups all-purpose unbleached white flour, or whole wheat pastry flour
- 1 tsp. salt
- ¼ cup non-hydrogenated vegetable shortening, chilled
- 12 tbsp. (1 ½ sticks) unsalted butter, or vegan butter, cubed, chilled
- 2 tbsp. lemon juice
- 2/3 cup ice water
The filling:
- 6 cups fresh blueberries
- ¾ cup sugar
- 5 tbsp. cornstarch
- Zest of one lemon
- 2 tbsp. fresh lemon juice
- Pinch of salt and cinnamon
First, make the crust so it can chill. For best results, have everything chilled, including the flour.
Place the flour, salt, shortening, and butter in a food processor and pulse until the texture of lumpy wet sand, some pea sized pieces of butter should still be present. Add the lemon juice with a pulse or two, then add half the ice water, making sure to remove any ice cubes before you start adding. Pulse and slowly add a bit more water as needed. You might not need it all. A quick check and the dough will hold together if squeezed. Try not to overwork the dough at any stage to keep it tender and flakey.
Turn out onto a piece of plastic wrap, there will be lots of crumbs, and gently pull up the sides of the wrap against the dough until it roughly forms a mass. Cut in two, shape each into a round disc, wrap, and place both in the refrigerator to chill for a half hour.
Preheat oven to 400 degrees and place a baking sheet on the lower middle rack. You are going to put the pie directly on this and the preheating of the pan will help the bottom to quickly cook and seal to prevent a soggy bottom.
In a large bowl, mix together the berries, sugar, cornstarch, zest, juice, salt, and cinnamon. Mix this together well, then pop in the refrigerator while the dough chills.
When the dough is ready, roll out using your pie plate of choice to measure around so it is big enough to fill the entire tin with some overlap on the top. Fit into the plate, fill with the berry mixture, and roll out the second sheet of dough.
Put the lid on and insert a steam pie bird (I used my mom’s), or just make large slips in the top of the pie. Crimp the edges of the pie together, and brush with an egg wash (an egg yolk thinned with a tsp. of water) or a plant or dairy milk. Sprinkle with coarse sugar if you like.
Place on the heated sheet pan and bake for 15 minutes, then reduce the heat to 375 and continue baking for a total of about an hour. The key thing is to see that the filling is boiling, you need to see those bubbles, and they probably will overflow here and there, another reason for the sheet pan. If the filling doesn’t boil, the cornstarch will not activate and you’ll most likely have a runny pie.
Check after about 40 minutes to see if the edges are browning too quickly. If so, cover them with some foil.
When ready, let the pie set for at least four hours, overnight is better. This is hard, but worth the wait.
Variations:
Crust variations: I’ve made a two-crust pie here, but you could also top with a lattice crust, or a crumble crust. For a crumble, combine a half cup each of flour, oats, brown sugar, and melted butter, and place in clumps on the pie, leaving a few little gaps here and there so you can see if the berries are bubbling.
Other berries: you can use this technique for any berry pie including blackberry (my personal favorite), raspberry, cherry, or strawberry rhubarb. Follow the basic steps, and make sure you cook it until it bubbles nicely.
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Grow and bake… awesome! Green thumbs and great bakers are an American family assets. Your pie looks delish!
Thank you so much! Green thumbs have always been an asset!
💚✅ Yes, overall a green thumb is attached to a green heart…yours.
Ah!!!💚
berries, delicious snacks: blue, red , ras, straw, cherries.
for salads and pies.
They are all so wonderful! Berry season is the best!
Just the kind of thing one needs before heading to bed–maybe I will dream of pie! I enjoyed the pictures of the grands helping. What pretty girls they are! I wish I had half the energy you do to cook any more!
It always helps when the kids are around!
Yummy!
Thank you Sheree!
Pleasure
That looks beautiful and that crust looks like pure perfection!
My mom always put a little lemon juice or vinegar in her pie crusts, “To keep it flaky.”
Thank you, Dorothy, for the blueberry pie treat! I make also blueberry dumplings, as I love the fruit so much!
Joanna
Ah! The dumplings sound great. Blueberries in any way is a treat.
I agree!
Joanna x
Blueberry pie – now, there’s a treat. Plus, you got to enjoying picking with your granddaughter which is a big plus. 🙂 My mother-in-law and daughter used some cornstarch and some tapioca. But, however, you thicken it, it’s delicious. Beautiful pie, and I know your family enjoyed it.
Thanks Judy! My mom sometimes used tapioca, and in a pinch just flour. We loved it any way!
Yum!! I’ll take a large piece, please! 🙂
You got it!
Blueberry pie is my absolute favorite! How fun to have granddaughters to help with the picking! And, wonderful that you have so many to freeze. Blueberries freeze so well. Love ’em!
The freezing of the blueberries is a ritual here, and I’m always so glad to have that stash in the freezer. It’s one thing I can usually make last until the next season starts.
This is so wonderful! And those smiles after they have picked are wonderful! 💙
I am making your blueberry pancakes today. I have a houseful of family here at the lake. My heart is full as well!
Oh, I think you will be happy with the pancakes! This recipe has become the house pancake for many of my friends and family, as well as inn guests and blog friends. Let me know how they are received!
Every single one was eaten! Our family enjoyed them. And they were easy to make. Thank you so much! I will make them again!
Great! I’m pleased to hear that!
My mouth is watering!
Jenna
It was such a treat Jenna!
Blueberries are my fav! And the happy memories of blueberry picking on the Cape only make them sweeter.
That’s so right TaMara, when we go picking, we can’t help but me surrounded not only by berries, but memories as well.
My mouth is watering! 🥧
I’ve saved you a slice!
Ooh, thanks! 😋
There’s ice cream too.
Drooling here! 🤤
💕🍨
fabulous recipe! Love the pics of blueberry picking! And I love the suggestion on how to keep track of how much we are picking. We always come home with too much fruit and regret it later
Thanks! It’s easier for the kids too so they don’t have to balance a big pail, or drop it when it’s almost full!
Such a beautiful pie! Made with such fresh blueberries, it must be so very delicious and aromatic. 🙂
Thank you! It was worth the calories!
I am absolutely hopeless at making pies. Yours looks amazing! Love the cute bird in the center!
Stolen from my mother’s kitchen, complete with memories!
I’m no baker, but I’m printing this recipe!!!
Thanks Mimi! It’s a good one to have handy, great for any fruit pie.
Ooooo, save me a piece; and with some vanilla bean ice cream, please?😋
You got it! A double slice!
Would love to taste a slice as it looks beautiful. What is your preferred way to serve it: hot or cold, and with cream/ice cream?
You have to first let it set completely, but then a minute in the microwave or warming oven and a scoop of vanilla bean ice cream so it gets a little melty is my perfect bite. How about you?
Fruit pie I like either hot or cold, with a few dollops of vanilla custard alongside. Nice, eh?
I love a custard, any type, including custard pie which some folks in my family don’t care for. Reminds me of my childhood.
Of course, your pie looks divine, Dorothy. I made a blueberry galette yesterday, but it was a little runny. Maybe it need more crust as with the pie.
Or just a bit more cornstarch of flour. Love blueberry anything!!!
What a beautiful crust Dorothy! You are the best grandma ever. My granddaughter was here last week and what did we make, jalapeño poppers.🤣 She had fun and took some home with her after she ate some of course. Grandchildren are the best aren’t they? Get all the help you can now before the hormones kick in. Lol
I am blessed with two granddaughters and a grandson, and they are all the loves of my life. I spend every moment with them I can, I know how fast it all goes.
I had never heard of or seen a steam pie bird before, so when I saw photo before reading the recipe, I thought it was for decorative purposes only. If I make a fruit pie it is usually with a lattice and with a lighter yeasted dough as traditional in the deep south of the Netherlands (Limburgse vlaai). I tend to prefer fresh fruit over cooked fruit, but you definitely have a point that it is a great way to use blueberries that are too tart without the added sugar.
I use the pie bird because it was my mothers. I doubt that it works any more efficiently than just cutting slashes in the top crust, but it’s cute and kind of fun.
I love a lattice top, and often go that route because I love the way it looks and it’s easier to see when the pie is ready. It’s also really pretty on a tart.
Pretty but more work!
It’s fun to make the criss-crosses too!
I’m not sure I could actually make a pie, but this makes it seem possible and of course I want one of those birds! I love the pics of the kids. I did not know you put lemon juice in the crust! I might have to try this one while we’re at the lake this week. I’ll keep you posted! Hugs, C
Try it, you will love it! (PS if you don’t have the bird, and I highly recommend you get one because it is totally superfluous but fun, just slash the top so the steam escapes.
This is about patience, so bake it longer than you think, and let it chill longer than you want.💕
When I was a little girl I adored blueberry pie that we’d have for Sunday dinner. I wonder how many dresses I ruined when I spilled some on myself, those berries are stainers. Your recipe looks delicious.
Thanks Ally! The same with blackberries! Purple fingers and blouses!
I’m intrigued by your recipe for the crust, and how it calls for a mixture of shortening and butter. I’ve recently been trying to make healthier pie crusts, and have used butter rather than shortening. However, I’ve generally been very disappointed with the results, and ended up with a greasy, tough crust. Your recipe may be a nice balance between healthy and tasty.
I found a (Spectrum) organic vegetable shortening that is not hydrogenated and has no trans fats. It feels a bit softer than regular shortening, but works great. I did make sure to chill it.
I’ll have to look for it. Thanks for the info.
I got mine at a food co-op, but if a supermarket carries Spectrum oils, they might carry this as well.
Oh. My. Goodness. YUM!!!
I know!
A lesson learned from “The Great British Baking Show”, soggy bottoms are to be avoided at all costs! I’ll have to try putting the baking pan in the oven while it pre-heats instead of putting it in right before I put the pie in the oven. Thanks for the tip!
It works like a charm!
I love blueberry pies and I’m a crust-lover too—the crust on your pie looks so good!
Thank you! I think the crust is the best party. Keeps everything from tasting too sweet.
Ahh. Always love your posts. Have the same bird pie thingie and your granddaughters are adorable.
I’m not sure how I missed a blueberry pie post!!! Looks amazing, and I will be sure to try it next summer when the blueberries come in! I love that you use your mom’s pie bird :).
You probably missed the blueberry pie post because it ate it so quickly Angela! Next year, I’ll save you a slice!
It happened again! I just commented by clicking on the link in the email I get when you have a new post. Not sure why it shows me as anonymous :(.
It’s some sort of WP glitch, I think it has to do with how you are logged in, but that is not always the case. I occasionally appear as either Anonymous or Someone on several blogs, and haven’t quite figured it out, because it isn’t always so!