Blueberry Pie
A classic blueberry pie made with fresh or frozen blueberries and a flaky pastry crust. The filling is sweet, juicy, and lightly balanced with lemon, then baked until bubbling and golden.
Ingredients
- 1 batch Flaky Pie Dough or 2 frozen puff pastry sheets
- 2 lbs Blueberries (900g) fresh or frozen
- ¾ cup Granulated Sugar (150g)
- 5 tbsp All Purpose Flour (40g)
- 2 tbsp Lemon Juice (30mL)
- ½ tsp Vanilla Extract
- ¼ tsp Salt
- 2 tbsp Heavy Whipping Cream (30mL)
- ¼ cup Demerara Sugar (50g) or turbinado sugar
Instructions
Making the Blueberry Pie
- Make one batch of flaky pie dough.
- Roll out one disc into a circle about 1 to 2 mm thick and at least 1 inch wider than a 9-inch pie tin all the way around.
- Fit the rolled dough into your 9-inch pie tin. Trim the overhang with kitchen scissors so there is about a ½-inch (1 cm) overhang all the way around. Place the lined pie tin and the second disc of dough in the refrigerator while you prepare the filling.
- In a large mixing bowl, combine the blueberries, sugar, lemon juice, vanilla extract, and salt. Let the mixture sit until the blueberries have released enough juice that there is no dry sugar left.
- Remove your pie tin lined with pie dough from the refrigerator. Add the blueberry filling, pressing it down firmly to eliminate any air pockets.
- For a double-crusted pie, roll out the second disc of dough, place it over the filling, and seal the edges using your preferred method.
- Brush the top crust with heavy whipping cream, then sprinkle generously with demerara sugar. If you’re making a double-crusted pie instead of a lattice, cut a few vents with a paring knife to allow steam to escape.
- Transfer the assembled pie to the freezer and freeze for at least 1 hour before baking.
Baking the Blueberry Pie
- Preheat the oven to 350°F (170°C).
- Remove the pie from the freezer and place it on a parchment-lined baking sheet. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, rotating the pie every 30 minutes, until the crust is evenly golden brown.
- Remove from the oven and let the pie cool slightly before slicing and serving.
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