The Best Blueberry Pie You’ll Ever Bake
Blueberries are everywhere and blueberry pie is on my kitchen counter! When I found these tiny blueberries I knew I needed to scoop them up and get busy baking a blueberry pie for the weekend.
Blueberries are not always small, often we find big, plump berries when shopping for summer fruits. In Maine they say that the small ones are the best and I will agree for the best blueberry pie you’ll need to score some tiny berries. See all those sweet little berries peeking through that bee cutout? Those my friends make the best pies!
One reason I like the small blueberries in a pie is that they’re more suitable for sticking together in the filling. Tiny berries are generally sweeter than the large ones and so less sugar is required for a delicious pie too.
Traditionally blueberries are not native to the south but new varieties have made the bushes viable for our warmer climate and they are in abundance in farmers markets right now. One of my favorite pastimes in the hot summer months is paying a visit to the farmers market for fresh fruits, veggies, cheeses and farm fresh eggs. The thing about the eggs is that the hens are humanely raised and that makes me feel loads better about eating them.
I used my grandmothers small yellow pie dish for this recipe as there are only two of us home to polish off this sweet little pie. This antique pie plate measures 9″ across from edge to edge but the inside dimension is only 8″. Isn’t there something about baking in a family heirloom that makes it all that much sweeter?
This pie is one of the best I’ve ever made, simple and delicious. Do you know what my favorite pie is? Go here to find out and get the recipe!
The Best Blueberry Pie You’ll Ever Bake
Ingredients
- 3 cups blueberries - preferably small ones
- 3/4 cup sugar
- 3 T cornstarch
- 2 tsp. grated lemon peel
- 1 tsp. vanilla extract
- 9" pie shell unbaked (double crust pie)
Instructions
- Preheat the oven to 350*F.
- Rinse the blueberries and remove any stems.
- Drain well.
- In a large mixing bowl rub the sugar, cornstarch and lemon zest together with your fingers.
- Add the blueberries and vanilla extract and mix gently to combine.
- Allow mixture to sit for about 5 minutes before pouring into the pie shell.
- Top pie with upper crust and seal edges, crimping with your fingers or a fork.
- Cut slits around dough to let steam escape or use a cute cookie cutter to make a cutout.
- Bake for 60 minutes.
- After 60 minutes check to see if the filling is bubbling, if not bake an additional 15 minutes.
- Check pie about halfway through baking to be sure crust is not browning too quickly, if it is cover with foil or a crust protector.
On my way to the grocery store!!
This looks so easy. THANKS!!
I love the addition of lemon to the blueberry pie, it elevates the berry flavor, and intensifies the bright summer acid of the fruit.
We don’t get blueberries at the farmers markets here, I wonder if they are hard to grow in our climate, so all of our blueberries come from California, which is ok, but not as great as locally grown.
Enjoy your pie!
Paula