We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
- Pies and tarts
- Sweet pies and tarts
- Fruit pies and tarts
- Berry pies and tarts
This blueberry pie with homemade flaky pastry is so delicious that you'll make it again and again!
11 people made this
- 250g self-raising flour
- 160ml vegetable oil
- 80ml water
- 300g blueberries, or more to taste
- 200g caster sugar
- 2 tablespoons plain flour
- 1 tablespoon lemon juice
- 1 pinch salt
- 2 tablespoons butter, cut into small cubes
MethodPrep:15min ›Cook:50min ›Ready in:1hr5min
- Preheat oven to 200 C / Gas 6.
- Mix self-raising flour, oil and water together in a bowl until dough is well-mixed; divide into 2 balls. Roll each ball between 2 pieces of greasproof paper until flattened and about 23cm in diameter. Arrange 1 piece of pastry in a pie dish and peel off top piece of greaseproof paper; trim pastry if needed. Set remaining dough aside.
- Combine blueberries, sugar, 2 tablespoons flour, lemon juice, ad salt together in a bowl until evenly mixed; pour on top of the pastry base. Cover blueberry filling with remaining dough, crimping the edges together. Arrange butter cubes on pastry lid.
- Bake in the preheated oven until filling is thick and pastry is golden brown, about 50 minutes.
Reviews & ratingsAverage global rating:(38)
Reviews in English (30)
Very, VERY good! I used 2 pints of blueberries that I had in the freezer (did not thaw them first). The only thin I think I would do differently next time is to reduce the sugar a bit (maybe by 1/4 cup), b/c I thought it was VERY sweet, but that's just my opinion Everyone else LOVED it as is). This was easy to make and the family really enjoyed it. I would make this again! Thanks for sharing.-11 Aug 2014
Blueberry Crumb Pie
Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.
This blueberry crumb pie recipe has a fresh blueberry filling + a brown sugar crumb topping. It comes from viewer Daniella Cangiano, who we surprised with a visit from her baking idol Buddy Valastro on our show 9 years ago&mdashand again, today, with a virtual surprise. Together with her family&mdashand members of the Facebook group she created with her family, "Quarantine Kitchen"&mdashDaniella put together a book called In The Quarantine Kitchen, inspired by pandemic cooking + baking adventures.
Dani's Tip: My favorite way to enjoy this pie is to warm a day-old slice in the microwave for 30 to 45 seconds and then scoop vanilla ice cream on top!
For another recipe from the Cangiano sisters, try Kristina's Eggless Frozen Raw Cookie Dough.
Adapted from In The Quarantine Kitchen by Traci, Daniella, and Kristina Cangiano. Copyright © 2021 by Traci, Daniella, and Kristina Cangiano. Used with permission by In The Quarantine Kitchen. All rights reserved.
The Freshest Blueberry Pie Ever Recipe
This open-faced blueberry pie is an outstanding summer pie that lets the true flavor of fresh blueberries shine! It comes together in minutes—and the fresh taste is divine.
When the blueberries are ripe for picking, this is my go-to pie. The trick is to barely heat some of the berries so that you retain the fresh flavor. Therefore, the success depends on using fresh berries, not frozen nor out-of-season berries. (If you don’t grow or pick your own berries, buy the berries that are in season from your farmer’s market or local store.)
I used 100% blueberries, but you can mix in other berries, too (such as raspberries). It’s so easy—and less messy than a two-cruster, too.
My son had been asking to go berry picking ever since he read the classic children’s book, Blueberries for Sal by Robert McCloskey.
We visited a local berry farm with 12 acres dripping in berries. When we returned home, we had what turned out to be 8 cups of blueberries (and a cup in each of our tummies!).
Tip: If you bring a bucket and a belt, you can loop the bucket through the belt to leave both hands free to pick! When blueberries are at their peak, the bushes are loaded and there’s no easier fruit to pick.
Since berries don’t last long, we started making our pie right away.
The Very Freshest Blueberry Pie Recipe
1 9-inch single crust
4 cups blueberries
⅔ to 1-½ cups sugar to taste
¼ cup cornstarch
1 cup water
1 tablespoon lemon juice
2 tablespoons butter
- Bake pie crust.
- Pour ⅔ cup sugar, cornstarch, and water in a saucepan. Mix until smooth.
- Add 1-½ cups blueberries and cook over medium heat, about 7 to 10 minutes, stirring occasionally until mixture is thick and semitransparent.
- Stir in lemon juice, then butter.
- Turn off the stove. Let the mix in the saucepan cool off.
- Stir in the remaining fresh blueberries.
- Taste, and add more sugar to taste, if necessary.
- Pour into baked pie shell and chill until firm.
- Serve with sweetened, vanilla-flavored whipped cream.
Tip: Don’t forget to let the saucepan cool a little, or the fresh berries will cook and get all syrupy like grocery-store pies.
Update: If you have two pie crusts, one reader suggested crumbling the second pre-baked crust into a bowl, tossed with sugar/cinnamon, and sprinkle over the coolest blueberry-filled pie.
Credit: Tatiana Volgutova/Shutterstock
The pie was so juicy and flavorful! I rarely make fruit pies, but this is the only berry pie I’ll make from now on.
We didn’t have the whipped cream, so we paired the pie with vanilla bean ice cream. The berries literally explode with juiciness. (My son realized why we chew with our mouth closed … to avoid blueberry stains!)
I can’t get enough of this native fruit, not just for its sweet-tart taste but also because of blueberries’ amazing health benefits.
We still have a lot of berries left and will freeze them. In the book Blueberries for Sal, the parents canned all of the blueberries to last through winter. Perhaps we’ll make some jam! What do you make with blueberries?
How to Make // The Steps
- Make graham cracker crust by mixing together graham cracker crumbs, sugar, salt, cinnamon, and melted butter. Press into a pie dish and bake in a 350° for 10 minutes, or until golden brown. Let cool completely.
- Wash and pick over the blueberries.
- Put 3 cups of blueberries, sugar, salt, and cornstarch in a saucepan. (You could cook less of the blueberries if you want a more raw blueberry pie. I would only cook 2 cups of blueberries if that is the case.)
- Pour in the water.
- Mix together and cook over medium-high heat.
- Cook the blueberries until the mixture come to a boil.
- You can take the blueberries of the heat after the mixture has been boiling for 2 minutes. To achieve maximum thickening power from the cornstarch, it needs to boil. The berries will start to break down.
- Finish the berry mixture by adding butter and lemon juice.
- Let the blueberry mixture cool down before you add the fresh berries.
- Fold the fresh blueberries into the cooked blueberries.
- Pour the blueberries into the graham cracker crust.
- Chill the pie for a few hours before serving.
- Serve the pie with some freshly whipped cream or some vanilla ice cream.
- Straight up for breakfast is pretty delicious too. Just in case you were wondering.
- All-purpose flour, for dusting
- Pate Brisee
- 8 cups (about 4 pints) blueberries, picked over
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
- 1 large egg yolk
- 1 tablespoon heavy cream
On a lightly floured piece of parchment paper, roll out one disk of dough to a 12-inch round. With a dry pastry brush, sweep off excess flour fit dough into a 9-inch glass pie plate, pressing it into edges. Trim dough to a 1/2-inch overhang all around. Fold edge of dough over or under, and crimp as desired. Roll out remaining dough in the same manner transfer dough (on parchment) to a baking sheet. Chill pie shell and dough until firm, about 30 minutes.
Place blueberries in a large bowl with your hands, crush about 1/2 cup of berries, letting them fall into the bowl as you work. Add sugar, cornstarch, and lemon juice stir to combine. Spoon mixture into chilled pie shell, mounding berries slightly in the center. Dot with butter. Remove dough from refrigerator, and place over blueberry filling. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.
Using a paring knife, cut several vents in top of dough to allow steam to escape. In a small bowl, whisk together egg yolk and cream. Brush surface with egg wash, being careful not to let it pool. Freeze or refrigerate pie until firm, about 30 minutes. Meanwhile, preheat oven to 400 degrees, with rack in lower third.
Place pie on a parchment-lined baking sheet. Bake until crust begins to turn golden, about 20 minutes. Reduce oven temperature to 350 degrees. Continue baking, rotating sheet halfway through, until crust is deep golden brown and juices are bubbling and have thickened, 40 to 50 minutes more. Transfer pie to a wire rack to cool completely. The pie is best eaten the day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.
Dorothy’s Fresh Blueberry Pie Recipe
Print This Post
Everyone who eats this Fresh Blueberry Pie proclaims it the best blueberry pie they ever ate. Fresh berries are lightly sweetened and perfumed with lemon, vanilla and cinnamon in a filling that is done stovetop, and poured into a blind-baked crust. It’s genius!
(This post was originally published June 28, 2010, and has been refreshed, updated and republished today.)
Sometime this summer, stop at the supermarket or farmer’s market and buy four pint boxes of fresh blueberries. They’re abundant in summer months, and the price goes down. Once you get them home, whip up the freshest, most delicious blueberry pie possible, using a method shared by Camille Lesko, my former sister-in-law, who got it from Donna Lesko Weiss, her sister, who got it from her mother-in-law. These girls know how to bake pies, and I have been so lucky to be able to taste their delicious creations over the years!
I really do think the best recipes are those handed from one good home cook to another, with each adding her own special tweak to the process. Isn’t that the way great recipes are developed? I have tweaked this one just a bit, and by now have made it so many times, it is now one of my signature summer pies.
Most of the berries are used fresh and uncooked in this pie, so it retains a just-picked flavor. It also doesn’t fall apart like many baked blueberry pies. What’s more, it boasts a subtle perfumed flavor note that no one will likely guess.
Everyone who eats a piece wants the recipe, and proclaims it the best blueberry pie they ever ate.
Update : This pie was featured on chef Evan Kleiman’s KCRW “Good Food” blog on Aug. 10, 2010! And even more, Evan baked this pie and brought it to an interview at KNBC Channel 4 in Los Angeles, and declared it “a genius pie! So delicious…easy to make and so pretty.” See the video.
Adam and Joanne's Tips
- Crimping Edges: To crimp edges of pie, press the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside. To see us do it, watch our Flaky Pie Crust Video.
- Frozen Blueberries: If you are unable to find fresh blueberries, you can substitute 6 cups frozen blueberries that have been thawed and drained.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
- ¾ cup plus 1/3 all-purpose flour
- ½ teaspoon salt
- 1 teaspoon plus 3/4 cup sugar
- ½ cup chilled butter, cut into small pieces
- 4 cups fresh blueberries
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon
In a food processor fitted with a metal blade, pulse 3/4 cup flour, 1/4 teaspoon salt, and 1 teaspoon sugar with the butter until mixture resembles coarse cornmeal. Add 3 tablespoons cold water and pulse until dough just comes together. Quickly shape the dough into a disk, wrap in plastic wrap, and refrigerate at least 30 minutes.
Preheat oven to 450°. In a large bowl, combine blueberries with the remaining 1/3 cup flour, 1/4 teaspoon salt, 3/4 cup sugar, and the lemon juice and cinnamon. Pour into a 1 1/2- to 2 1/2-quart soufflé dish.
Unwrap chilled dough on a floured surface and roll to a 1/8-inch thickness. Cut dough into 1/2-inch-thick strips, then arrange over blueberries in a lattice pattern (see "Weave a Lattice Crust," below). Press edges to seal.
Bake 15 minutes, then reduce heat to 350° and bake until top is golden brown and berries are tender, about 45 minutes.
Weave a Lattice Crust: The secret to a perfect lattice piecrust is simple: Work from the middle. Here's how to make a crust using five horizontal and five vertical strips.
Lay down five horizontal strips, making sure that they're evenly spaced.
Working from the right side, fold back every other horizontal strip (numbers 1, 3, and 5).
Lay down a vertical strip in the center, next to the fold.
Unfold horizontal strips 1, 3, and 5 back over the vertical strip.
Working once more from the right, fold back horizontal strips 2 and 4 by one-third.
Lay down a second vertical strip next to this fold. Unfold strips 2 and 4 back over the vertical strip.
Once more, from the right, fold back horizontal strips 1, 3, and 5, about a quarter of the way over. Lay your third vertical strip next to this fold and fold the horizontal strips back over it.
Repeat this process with two strips on the other side, working from the center.
Lemon Pie Shell
- 1 ¼ cups all-purpose flour
- 3 tablespoons sugar
- ⅓ cup cold butter
- 1 beaten egg yolk
- 1 tablespoon water
- 1 teaspoon finely shredded lemon peel
In a medium bowl stir together flour and sugar. Using a pastry blender, cut in butter until pieces are pea-size. In a small bowl combine egg yolk, water, and lemon peel. Gradually stir egg yolk mixture into flour mixture. (Dough will not be completely moistened.) Using your fingers, gently knead the dough just until a ball forms. If necessary, cover dough with plastic wrap and chill for 30 to 60 minutes or until dough is easy to handle. Preheat oven to 450°F. On a lightly floured surface, roll pastry from center to edges into a circle 12 inches in diameter. Line a 9-inch pie plate with pastry circle. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Generously prick bottom and side of pastry in pie plate with a fork. Prick all around where bottom and sides meet. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until golden. Cool on a wire rack.
Did you make this recipe?
Please leave a comment on the blog or share a photo on Instagram
Leave a Comment Cancel reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.