Blueberry Pie

Fresh blueberries baked in a double crusted pie topped with coarse sugar. This blueberry pie is sweet and delicious, the perfect dessert for summer.

Blueberry Pie | Cooking with a Wallflower

Happy Sunday!

I hope you’re enjoying your extended weekend. As you’re reading this, I’m actually in LA right now on a short vacation to celebrate my sister’s 25th birthday. You can follow along through my Instagram Stories or wait because I know I’m going to share it on the blog soon.

Blueberry Pie | Cooking with a Wallflower

I can’t believe that it’s already September! Which means that we’re closer to the end of summer and the beginning of fall. So while the berries are still sweet and in season, let’s make this blueberry pie.

I’ll be honest. I love all the pies I’ve made. They all have a special place in my heart. What I love most is that the flavors of the pies are always so concentrated and so perfect for the season. If you’re using fruits that are in season, they taste that much better and that much more sweet. This blueberry pie is no different.

The blueberry filling is just soo good. I wouldn’t mind just eating the filling part of the pie by the spoonful or I guess, by the forkful. Plus, every single bite is filled with whole blueberries. You know that it’s legit fresh blueberries just by looking at it. No canned pie fillings here.

Blueberry Pie | Cooking with a Wallflower

Preheat the oven to 400F.

In large mixing bowl, mix together granulated sugar, brown sugar, and all purpose flour until combined. Next, add blueberries to the bowl, and mix until the blueberries are coated in the sugar flour mixture. Set aside for now.

Blueberry Pie | Cooking with a Wallflower

 

Blueberry Pie | Cooking with a Wallflower

Blueberry Pie | Cooking with a Wallflower

Place a pie crust into the pie dish and crimp the edges. Pour the blueberry filling over the pie crust. Use a spatula to spread the blueberry filling so that it’s an even layer.

Blueberry Pie | Cooking with a Wallflower

Cut the second pie crust into strips and create a lattice by weaving the strips over and under. Or use an additional pie crust to create braids. Cut the butter into small cubes and tuck them underneath the lattice. This will help prevent the filling from bubbling over.

Blueberry Pie | Cooking with a Wallflower

In a small bowl, beat together an egg and a tablespoon of milk. Brush the eggwash over the entire surface of the pie crust. This process will help the pie crust brown evenly. Sprinkle coarse sugar on top and then place the pie in the oven.

Bake the pie for about 20 minutes at 400F. Then lower the temperature to 350F and then bake for an additional 30-35 minutes until the center is bubbling and the crust has browned. If the pie crust is browning too quickly, you can cover the pie with foil.

Allow the pie to cool completely at room temperature for a few hours before slicing into the pie. If you slice too soon, the filling will not be set and the pie will fall apart.

I obviously did not wait before I cut into the pie. lol.

Blueberry Pie | Cooking with a Wallflower

Blueberry Pie | Cooking with a Wallflower

Serve the blueberry pie warmed or cold.

Enjoy!

Blueberry Pie | Cooking with a Wallflower

Blueberry Pie
 
Prep time
Cook time
Total time
 
Fresh blueberries baked in a double crusted pie topped with coarse sugar. This blueberry pie is sweet and delicious, the perfect dessert for summer.
Author:
Recipe type: Dessert
Serves: 1 9-inch pie
Ingredients
Blueberry Pie Filling
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 6 tablespoons all purpose flour
  • 5½ cups fresh blueberries
  • 1 tablespoon unsalted butter
Pie Crust
  • 2-3 pie crusts, depending on your lattice
Eggwash
  • 1 large egg, beatened
  • 1 tablespoon milk
Directions:
  1. Preheat the oven to 400F.
  2. In large mixing bowl, mix together granulated sugar, brown sugar, and all purpose flour until combined. Next, add blueberries to the bowl, and mix until the blueberries are coated in the sugar flour mixture. Set aside for now.
  3. Place a pie crust into the pie dish and crimp the edges. Pour the blueberry filling over the pie crust. Use a spatula to spread the blueberry filling so that it’s an even layer.
  4. Cut the second pie crust into strips and create a lattice by weaving the strips over and under. Or use an additional pie crust to create braids. Cut the butter into small cubes and tuck them under the lattice. This helps the filling from bubbling over.
  5. In a small bowl, beat together an egg and a tablespoon of milk. Brush the eggwash over the entire surface of the pie crust. This process will help the pie crust brown evenly. Sprinkle coarse sugar on top and then place the pie in the oven.
  6. Bake the pie for about 20 minutes at 400F. Then lower the temperature to 350F and then bake for an additional 30-35 minutes until the center is bubbling and the crust has browned. If the pie crust is browning too quickly, you can cover the pie with foil.
  7. Allow the pie to cool completely at room temperature for a few hours before slicing into the pie. If you slice too soon, the filling will not be set and the pie will fall apart.
  8. Serve the blueberry pie warmed or cold.

 

 

 

 

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