Hamdi Saidani This Easy Blueberry Pie Recipe is a juicy and classic dessert, which is made with frozen blueberries and store-bought pie dough. It’s a classic, foolproof recipe, ready in about 3 hours and 15 minutes, including cooling time.
Easy Blueberry Pie Ingredients
- 2 store-bought refrigerated 9-inch pie doughs
- 4 cups frozen blueberries
- 3/4 cup sugar
- 1/4 cup quick-cooking tapioca
- 1 teaspoon lemon zest plus 2 tablespoons juice (from 1 lemon)
- 1/4 teaspoon kosher salt
- 3 tablespoons unsalted butter, cut into small pieces
- 1 large egg, lightly beaten
How To Make Easy Blueberry Pie
- Prep the Oven and Crust: Place a baking sheet on the middle rack of the oven and preheat to 400°F. Roll out one pie dough into a 12-inch round and fit it into a 9-inch pie plate. Place the dough-lined plate into the refrigerator to chill while you make the filling.
- Make the Blueberry Filling: In a large bowl, mix the frozen blueberries, sugar, quick-cooking tapioca, lemon zest, lemon juice, and salt until well combined.
- Assemble the Pie: Remove the pie plate from the refrigerator. Pour the blueberry mixture into the crust and dot the top of the filling with the small pieces of butter. Top with the remaining pie dough. Trim the overhang to 1/2-inch, press the edges to seal, and crimp as desired.
- Finish and Bake: Cut five vents in the center of the top crust with a paring knife. Whisk the egg with 1 tablespoon of water to create an egg wash, and brush it over the top of the pie. Place the pie plate on the preheated baking sheet and bake for 20 minutes.
- Reduce Heat and Finish Baking: Reduce the oven temperature to 350°F and continue baking for 30 to 35 more minutes, until the crust is golden brown and the filling is bubbling.
- Cool Completely: Let the pie cool completely on a wire rack for about 2 hours before slicing. This step is crucial for the filling to set properly.
Recipe Tips
- How to prevent a soggy bottom crust? This recipe has a great professional tip built in: baking the pie on a preheated baking sheet. The initial blast of direct heat helps to cook and set the bottom crust quickly, preventing it from getting soggy from the juicy filling.
- Why use quick-cooking tapioca? Quick-cooking tapioca (you can also use tapioca starch) is an excellent thickener for fruit pies. It becomes clear when cooked and creates a thick, glossy filling without making it cloudy or pasty like flour can sometimes do.
- Can I use fresh blueberries instead of frozen? Yes, you can use the same amount of fresh blueberries. The benefit of using frozen blueberries is that they hold their shape a bit better and release their juices more slowly during baking.
- Can I make a lattice top for this pie? Absolutely. Instead of placing the full second crust on top, cut it into long strips and weave them over the filling to create a beautiful lattice top before crimping the edges.
What To Serve With Blueberry Pie
This classic pie is a perfect dessert, especially when paired with a creamy topping.
- A scoop of vanilla bean ice cream
- A dollop of fresh, unsweetened whipped cream
- A drizzle of heavy cream
- A cup of hot coffee or a glass of cold milk
How To Store Blueberry Pie
- Room Temperature: Let the pie cool completely. You can store the pie, loosely covered, at room temperature for up to 2 days.
- Refrigerate: For longer storage, cover the pie with plastic wrap and store it in the refrigerator for up to 4 days.
Blueberry Pie Nutrition Facts
- Calories: 450 kcal
- Carbohydrates: 65g
- Protein: 4g
- Fat: 20g
- Saturated Fat: 9g
- Sodium: 350mg
- Sugar: 35g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Do I need to thaw frozen blueberries before making a pie?
No, for this recipe, you use them directly from frozen. This helps prevent the bottom crust from getting soggy as the pie bakes.
How do I know when my blueberry pie is done baking?
There are two main signs: the crust should be a deep golden brown, and the filling should be thick and bubbling vigorously through the vents you cut in the top crust.
What does the egg wash do for the pie crust?
Brushing the top of the pie with an egg wash (a beaten egg mixed with a little water) is the secret to a professional-looking, shiny, golden-brown finish on your crust.
Try More Recipes:
Easy Blueberry Pie Recipe
Description
A classic and juicy blueberry pie with a flaky, golden-brown crust, made incredibly simple with store-bought dough and frozen berries.
Ingredients
Instructions
- Preheat oven to 400°F with a baking sheet inside. Fit one pie dough into a 9-inch pie plate.
- In a bowl, mix frozen blueberries, sugar, tapioca, lemon zest, and juice.
- Pour filling into the crust and dot with butter. Top with the second pie dough.
- Seal and crimp the edges, cut steam vents, and brush with an egg wash.
- Bake on the preheated sheet for 20 minutes.
- Reduce oven heat to 350°F and bake for another 30-35 minutes until golden and bubbly.
- Cool completely for at least 2 hours before slicing to allow the filling to set.
Notes
- Using refrigerated pie dough makes this a quick and accessible recipe for bakers of all levels.
- The 2-hour cooling time is not optional; it is essential for the filling to thicken and set properly for clean slices.
- Baking the pie on a preheated baking sheet is the key to preventing a soggy bottom crust.
- Don’t be afraid to let the crust get a deep golden brown; this ensures it’s fully cooked and flaky.
Easy Blueberry Pie Recipe
