If you have a love for bursting sweet and tangy flavors wrapped in flaky, buttery crust, then you are about to embark on a delightful journey with The Ultimate Blueberry Pie Recipe for Pure Homemade Bliss Recipe. This classic dessert captures the essence of fresh blueberries, enhanced by a hint of lemon and warm spices, all baked inside a perfectly golden crust. Whether you’re serving it for a special occasion or a cozy family dinner, this pie promises a slice of pure homemade bliss every single time.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the key to making this pie a timeless favorite. Each item plays a crucial role—from the flaky pie crust to the luscious, flavorful blueberry filling—creating the perfect harmony in taste and texture.
- All-purpose flour: The foundation of a tender, flaky crust that holds the filling beautifully.
- Unsalted butter: Cold and cubed for creating that delicate, crumbly texture in the dough.
- Salt: Enhances the flavors and balances the sweetness.
- Sugar (granulated and coarse): Granulated sugar sweetens the filling, while coarse sugar adds a delightful crunch on top.
- Ice water: Keeps the dough cool, preventing the butter from melting prematurely and ensuring flakiness.
- Fresh or thawed blueberries: The star ingredient delivering juicy bursts of flavor and vibrant color.
- Cornstarch: Thickens the filling for that perfect consistency without sogginess.
- Lemon juice and zest: Adds brightness and a subtle tang to balance sweetness.
- Cinnamon (optional): Introduces a warm, comforting note that complements the berries.
- Vanilla extract: Deepens the flavor profile for a richer taste.
- Egg: Used as an egg wash to achieve a shiny, golden crust.
- Butter (for topping): Small pieces atop the filling melt into luscious pockets of richness.
How to Make The Ultimate Blueberry Pie Recipe for Pure Homemade Bliss Recipe
Step 1: Prepare the Pie Crust
Start by combining the flour, salt, and sugar in a large bowl. Add the cold cubed butter and gently cut it into the flour mixture until it resembles coarse crumbs. This careful blending is essential for the crust’s tender flakiness. Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together. Divide the dough into two disks, wrap them in plastic, and refrigerate for at least one hour to firm up.
Step 2: Preheat Your Oven
Setting your oven to 400°F (200°C) early on ensures it’s perfectly hot for baking the pie, helping the crust get that beautiful golden color while the filling thickens and bubbles nicely.
Step 3: Make the Blueberry Filling
In a large bowl, toss the blueberries with sugar, cornstarch, lemon juice, lemon zest, cinnamon if using, and vanilla extract. The mixture should coat each berry, which adds layers of flavor while the cornstarch thickens the juices as it bakes.
Step 4: Roll Out the Bottom Crust and Add Filling
On a floured surface, roll out one disk of dough to fit a 9-inch pie dish. Carefully line the dish and pour the blueberry filling inside, dotting it with small pieces of butter. These buttery pockets add incredible richness and moisture to the fruit.
Step 5: Top the Pie with the Second Crust
Roll out the second dough disk and cover the filling. Trim the edges to match the dish size and crimp them to seal. Don’t forget to cut steam vents on top or create a lattice design to let the filling breathe during baking.
Step 6: Egg Wash and Sugar Topping
Brush the top crust generously with beaten egg for that irresistible golden shine, then sprinkle with coarse sugar if you want a little sparkle and crunch with every bite.
Step 7: Bake to Perfection
Place your pie in the oven and bake for 45 to 50 minutes. Watch for a golden crust and bubbling filling. If the edges brown too quickly, shield them with foil to prevent burning while the center finishes baking beautifully.
Step 8: Cooling Time
Once baked, let the pie cool for at least two hours. This step is critical as it allows the filling to set, making for clean, perfect slices and a pie that holds its shape when served.
How to Serve The Ultimate Blueberry Pie Recipe for Pure Homemade Bliss Recipe
Garnishes
A simple dusting of powdered sugar or a dollop of freshly whipped cream adds just the right touch of elegance and extra creaminess that complements the tangy blueberry filling.
Side Dishes
Vanilla ice cream is a classic sidekick, melting into the warm pie and creating a luscious contrast. Alternatively, a scoop of tangy Greek yogurt or a drizzle of honey can add a unique twist that enhances every bite.
Creative Ways to Present
Consider serving individual mini pies for a charming presentation or turning leftover filling into parfaits layered with granola and cream. Even flaky pie crust scraps can be baked as cinnamon sugar crisps for a tasty nibble alongside your slice.
Make Ahead and Storage
Storing Leftovers
Keep your pie covered tightly with plastic wrap or foil and store it in the refrigerator. Properly stored, it stays fresh and delicious for up to four days, making it perfect for enjoying leftovers.
Freezing
This pie freezes wonderfully. Wrap it securely in plastic wrap and foil, or place it in an airtight container before freezing. When stored properly, it retains its flavor and texture for up to two months.
Reheating
To reheat, warm slices gently in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through. Avoid microwaving to keep the crust crisp and the filling perfectly set.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work just as well. Just be sure to thaw and drain them before mixing with the other filling ingredients to avoid excess moisture.
What’s the best way to prevent a soggy bottom crust?
Blind baking the bottom crust for about 8-10 minutes before adding the filling helps prevent sogginess. Also, ensuring your filling is not too watery by tossing berries with sufficient cornstarch is key.
Can I make the crust from scratch ahead of time?
Yes, the pie dough can be prepared up to two days in advance and kept refrigerated or frozen for longer storage. Just thaw in the fridge before rolling out.
Why does the filling sometimes bubble over?
Blueberry filling naturally bubbles as it cooks, especially with sugar and cornstarch. Using a deep enough pie dish and placing a baking sheet underneath can catch any drips and avoid oven messes.
Is there a way to make this recipe vegan?
You can substitute vegan butter for the butter and use a flax egg or commercial egg replacer for the egg wash. The rest of the ingredients are naturally vegan-friendly.
Final Thoughts
There is something truly magical about sharing a slice of The Ultimate Blueberry Pie Recipe for Pure Homemade Bliss Recipe with loved ones. The combination of fresh fruit, a flaky crust, and simple yet thoughtful ingredients creates a dessert that warms the heart and delights the palate. I encourage you to give this recipe a try — once you taste it, I’m confident it will become a cherished classic in your home too.
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The Ultimate Blueberry Pie Recipe for Pure Homemade Bliss Recipe
- Prep Time: 35 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours 25 minutes
- Yield: 8 servings
- Category: Dessert/Pie
- Method: Baking
- Cuisine: American
Description
Enjoy a classic homemade blueberry pie with a flaky buttery crust and a juicy, sweet-tart blueberry filling enhanced by lemon and vanilla. Perfectly baked to golden perfection, this pie makes a delightful dessert for any occasion.
Ingredients
Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 1 teaspoon salt
- 1 teaspoon sugar
- 6–8 tablespoons ice water
Filling:
- 5 cups fresh blueberries (or frozen, thawed and drained)
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon cinnamon (optional)
- 1 teaspoon vanilla extract
- 1 tablespoon butter, cut into small pieces (for topping)
Additional:
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar (for sprinkling, optional)
Instructions
- Make the crust: In a large bowl, mix the all-purpose flour, salt, and sugar. Cut in the cold cubed butter until the mixture resembles coarse crumbs. Add the ice water one tablespoon at a time, mixing gently until the dough comes together. Divide the dough into two disks, wrap each in plastic wrap, and refrigerate for at least one hour to chill and firm up the dough.
- Preheat oven: Set your oven to 400°F (200°C) to get it ready for baking the pie.
- Prepare the filling: In a large bowl, combine the blueberries with granulated sugar, cornstarch, lemon juice, lemon zest, cinnamon (if using), and vanilla extract. Gently toss to coat the berries evenly without crushing them.
- Roll out bottom crust: On a floured surface, roll out one disk of the chilled dough to fit a 9-inch pie dish. Carefully transfer it to the dish, pressing it into the edges.
- Add filling and butter: Pour the blueberry filling into the crust-lined dish and dot the filling with small pieces of butter for extra richness.
- Top crust: Roll out the second dough disk and place it over the filling. Trim the edges to fit, then crimp the edges to seal. Cut slits in the top crust to allow steam to escape or create a lattice design if desired.
- Egg wash and sugar sprinkle: Brush the top crust with the beaten egg to help it turn golden brown during baking. Optionally, sprinkle with coarse sugar for a crunchy, sweet finish.
- Bake: Bake the pie in the preheated oven for 45 to 50 minutes until the crust is a deep golden brown and the filling is bubbling. If the crust edges brown too quickly, cover them with foil to prevent burning.
- Cool: Let the pie cool completely for at least 2 hours before slicing. This resting time allows the filling to set for clean, perfect slices when serving.
Notes
- Use fresh or properly thawed frozen blueberries for best results.
- Chilling the dough is essential for a flaky crust.
- The egg wash enhances the crust’s golden color and adds shine.
- Cover edges with foil during baking to prevent over-browning.
- Allow the pie to cool fully before slicing to avoid runny filling.
