Our Blueberry Pie Recipe has a delicious made-from-scratch double crust and is filled with freshly picked local Blueberries. It’s just oozing with flavor and ready for a picnic. Of course, if fresh Blueberries aren’t in season, you can always use some from the freezer. Either way, don’t miss the opportunity to enjoy one of the South’s favorite pies.
Blueberry Pie Recipe:
Follow the step-by-step photo illustrations below. You’ll also find a printable copy of the recipe at the end.
We all love Apple Pies, Pecan Pies and Chocolate Pies but, there comes a time when you just want a little something different on the table for your family and guests. Maybe we don’t have them as often as we do some of our other favorites simply because fresh, local Blueberries are only available for such a short period of time. While fresh berries are preferred, you can easily add some frozen berries instead and still get a really great tasting dessert.
I’ve mentioned before about how as a youngster, we’d go out in search of wild Blueberries. Finding them was always a treat and we’d often eat about as many as we’d put into the bucket to take home. Later in the evening or the next day or two, Mama would start rolling out dough for her pie crusts or a cobbler. She made it look so easy to make those double crust pies. I just didn’t realize at the time that it was all of her years of experience in making pie crusts that I was watching unfold before my eyes.
By the time Mama was making her pie, the red-bugs had already started us scratching about all over. If you’ve never had a few red-bugs eating at you, consider yourself well blessed. It seems like you can scratch all you want but they just wont go away. You just kind of forget about red-bugs though when you find a bush filled with Blueberries. You just dive right into picking without worrying about all that scratching you might be doing later.
We’re including the recipe for making our Blueberry Pie below. You could use a ready made crust if you like but, why not check out our recipe for making Pie Crust elsewhere on our site and give it a try. It will make all the difference in the world and, you can accept all of the accolades for a job well done. Mama would be proud.
Grab some Whipped Cream or some Ice Cream and, get ready for a delicious Blueberry Pie. Ready? Let’s get Cooking!!!
Blueberry Pie: You’ll need these ingredients for the filling.
You’ll also need to make a double crust using our Pie Crust Recipe or simply make it with a ready made Pie Shell.
Begin by sorting through your fresh berries to remove any stems, bruised or dried out fruit. Place the berries in a colander and gently rinse them under cool running water. Let them drain for a few minutes.
Place the drained berries in a bowl and pour One Tablespoon of freshly squeezed Lemon Juice over them.
Use a spoon and toss the berries around a bit to coat them with the Lemon Juice.
In a separate bowl…and use one a bit larger than this cereal bowl that I used….add the Sugar.
Add the Corn Starch.
Add the 1/4th teaspoon of salt. That’s half of this 1/2 teaspoon I’ve got pictured here.
Add 1/4th teaspoon of Cinnamon. Again, that’s half of the 1/2 teaspoon. Do I even own a 1/4th measuring spoon? And, why don’t they make one that says “Pinch?” How many recipes do you see that call for a “pinch” of something?
Stir it all together…gently…or it will end up everywhere. Just saying.
Sprinkle the sugar mixture over the berries.
Use a spoon and lightly toss the berries around to coat them with the sugar.
Prepare your crusts if making one from scratch. You’ll find our recipe and instructions elsewhere here on our Taste of Southern website. You’ll need two crusts, one for the bottom of the pie pan and, one for the top.
Place the bottom crust in your dish or pie pan.
Pour the berries on top of the pie crust. Spread them around evenly.
Slice up the One Tablespoon of Unsalted Butter and, place bits and pieces all around the top of the berries.
Place the top crust over the berries and butter.
Gently take the edges of the top crust and fold them up under the edge of the bottom crust. Tuck it in good to seal the edges all around the pie.
Use a sharp knife and cut a few crisscross slits in the top center of the pie.
Refrigerate the pie at this point for about 20-30 minutes to let the crust dry a bit.
Cut some pieces of Aluminum Foil into strips a couple of inches wide. Carefully shape this all around the edges of your pie. Don’t clamp it on too tight…just gently. This will allow the pie to bake without burning the edges.
I haven’t personally invested in them yet but, you can purchase a variety of different types of gadgets to protect the edges of your pie while they bake. The foil works beautifully…I guess it depends on how many pies you’ll be baking as to what will work best for you.
Bake at 375º for 45 – 50 minutes…or…until the filling is bubbly hot and the top is browned.
Once the filling begins to bubble, and the top crust is lightly browned, you may want to remove the Aluminum Foil so the outer edges of your pie can brown as well. It will bake completely under the foil but, I suggest you remove it and let the edges brown a bit. That dark brown crust is really good after it’s soaked underneath some Ice Cream for a few minutes. It’s OK…you can thank me later.
Once browned nicely and the filling is bubbly hot…remove from the oven and let cool on a wire rack.
