Blueberries have been found to be a “superfood”, so good for you that you should go out of your way to eat them. (As if we need a reason, right?) They neutralize free radicals, protect your heart, improve your vision, and protect against degenerative brain diseases. (See the whole story at The World’s Healthiest Foods website.) Blueberries come into season in early summer, but they freeze well, and you can easily make this pie with frozen berries.
Swap the cornstarch, flour, or tapioca for an equal amount of arrowroot.Swap half the blueberries for another berry such as strawberries or huckleberries.Use store bought crust (deep dish) instead of homemade.If you don’t have fresh lemons, use bottled lemon juice and omit the lemon zest.
How To Store Homemade Blueberry Pie
Cover the pie loosely and store it on the counter for 3 to 4 days. After 4 days, store covered in the refrigerator for an additional 3 days. We do not recommend freezing this pie.
Vegan Blueberry Pie
To make this pie vegan, use our vegan pie crust recipe and omit the egg wash.
More Blueberry Recipes to Try!
Blueberry Muffins Blueberry Jam in the Microwave Blueberry Slump Blueberry Cake Blueberry Sorbet
One recipe for a top and bottom crust from our no-fail pastry crust dough
Filling ingredients:
6 cups (about 2 1/4 pounds ) fresh or frozen blueberries, rinsed and stems removed (if using frozen, defrost and drain first)
1 teaspoon finely grated lemon zest
1 tablespoon lemon juice
1/4 cup (about 30g) cornstarch, all-purpose flour, or quick-cooking tapioca
1/2 cup (100g) sugar
1/2 teaspoon cinnamon
Egg wash ingredients:
1 egg
1 tablespoon milk
Place it on a lightly floured clean, flat surface. Roll it out into a circle about 13 inches wide. Place the rolled out dough on to a 9-inch pie pan. Trim the edges to 1/2 inch over the edge of the plan. Place in the refrigerator to chill. Place the blueberries, sugar, cornstarch (or flour or quick tapioca), cinnamon, lemon zest, and lemon juice in a large bowl. Gently stir them so that all of the blueberries are coated with some sugar and flour. Tuck the top dough over and under the edge of the bottom dough, and crimp the edges with your fingers. Place in refrigerator while you make the egg wash. Bake for 20 minutes at 425°. Reduce heat to 350°F and bake for 30 to 40 minutes more or until juices are bubbling and have thickened.
