Sweet juicy Blueberry Pie topped with a lattice crust makes for a very classic summer dish that is easy to transport to any barbecue or picnic. Though you'll also need to bring vanilla ice cream and a scoop to serve this best.
Somehow, a full pastry crust feels more intimidating when you're not making it often, however, it's incredibly simple and bringing this along to any gathering will guarantee happy faces. Outside North America, Blueberry Pie isn't such a thing, but it's one of those dishes that should be thanks to simplicity of it.
Why youโll love this
Easy crust
Minimal work is required with this crust which is flaky and a great compliment for that filling and can be made up to 2 days ahead without that filling!
Bursting with blueberry flavor
Thanks to the sugar and hint of orange zest, the blueberries are allowed to shine bright here.
Ingredients and substitutions for Blueberry Pie
- Plain flour: This is the best option for that flaky pastry, cake flour is not recommended here and if you live in the UK, see the FAQโs section as to the type of flour to use here.
- Butter: Cold and cubed helps you press it into your flour without heating it up too much as you work it. Ensure your butter is fully coated with flour so no puddles form during baking. Unsalted was used here as this is fresher than salted, however, you could absolutely substitute with salted butter here.
- Ice water: Ice water helps the water not soak into the flour too much which helps the gluten form in the dough whilst giving you that flaky texture!
- Corn starch: Sometimes termed cornflour in certain parts of the globe. Corn starch results in the juice from our blueberries becoming thicker so as not to make our pastry completely soggy.
- Sugar: Superfine or caster sugar works best with the blueberries as it dissoves and adds sweetness without adding additional flavor. You can substitute with raw or light brown sugar instead.
- Blueberries: Fresh were used here, however, you could most definitely substitute with frozen blueberries.
See recipe card for quantities.
Variations
You can definitely change up the dish by changing the following:
Blackberries - Substituting the blueberries with blackberries would work a charm here.
Apple & blackcurrant - Sweet apples and tart sweet blackcurrants would make a stellar filling here hiding underneath that lattice.
Equipment needed to make this
Mixing bowl: Youโll need a medium mixing bowl for both the pastry and the pudding before cooking it.
Rolling pin: A rolling pin will help you achieve a nice consistent pastry, however, you could substitute a wine bottle for similar results.
Pie dish: The pie dish used here is 18 cm / 7 inch which is around average, though a substitute would be a deep tart tin.
Greaseproof paper: To line your pastry before filling with baking beans.
Baking beans: Baking beans help keep your help to keep the pastry in shape as it bakes. Uncooked rice is a great substitute, but make sure you have sufficient to come right up to the edges of your crust.
Ruler: To measure out the lattice topping nice and cleanly.
FAQโs for the best Blueberry Pie
What type of flour is best for pie in the UK?
Plain flour in the UK has a lower protein amount which contributes to the dough strength, type of crumb and texture of your pastry, in this case. Plain flour in the Unites States for example has the same level of protein as Bread flour in the UK so the best flour to use here will be 238 grams / 1 ยพ cups bread flour. This will help you ensure a flaky pastry and making it easier to shape without being flimsy which is often the feeling of unbaked dough.
Can I substitute storebought pastry for homemade pie pastry?
You absolutely can if you are short on time with shortcrust pastry being the best option to substitute for homemade flaky pastry.
More blueberry recipes you'll love
Blueberry Custard Bars
How to make Blueberry Pie:
For the dough, place the flour and salt into a bowl and stir to combine.
Add the cubed butter and toss through the flour to coat completely in flour.
Press each cube between your fingers to thin out and continue tossing through the flour, trying to ensure the butter becomes no smaller than the size of peas.
Pour in a little of the ice water and stir to combine, continuing 1 tablespoon at a time until a dough forms, but ensuring itโs not too sticky, but that there are no dry portions in the base of the bowl.
Press firmly into a disc, wrap and refrigerate for 1 hour.
Preheat the oven to 220C/425F.
Lightly flour your surface and both sides of your dough and roll out to ยผ inch thickness.
Flipping the dough and adding a small sprinkle of flour, where necessary.
Roll the dough around your rolling pin and place into your pie dish.
Pressing therein and trimming the edges, folding ยฝ inch of the dough under the edges and pinching firmly.
Combine the remaining dough into a ball, cover and refrigerate for 30 minutes.
Return the prepared dough to the fridge for 20 minutes to chill.
Remove the pie dough and pierce with a fork all over.
Lay greaseproof paper therein and fill with baking beans or rice right up to the edges of your crust.
Bake for 10 minutes until the edges are lightly golden, remove the baking beans and allow to cool.
Meanwhile, combine the blueberries, sugar, cornflour and orange rind in a bowl and stir to coat completely.
Spoon into the center of your cooled pie.
Roll out your remaining dough and fill with the blueberries evenly.
Remove the remaining dough from the fridge and roll out to ยผ inch thickness, slicing into 1 inch width slices.
Lattice the pastry on top by laying half the pieces in one direction, fold the center section upwards and weave the remaining pieces of pastry down by folding parallel strips until complete.
Trim the edges and press firmly down to hold in place to your base.
Bake for 1 hour or until golden on top.
Remove and allow to cool completely.
Slice and serve with scoops of vanilla ice cream.
Enjoy!
Blueberry Pie
- Prep Time: 1 hour
- Cook Time: 1 hour
- Total Time: 2 hours
- Yield: Serves 10
- Category: Pies & Tarts
- Cuisine: American
Description
This Blueberry Pie recipe has a light flaky homemade pastry filled to the brim with blueberries and a touch of finely chopped orange zest for a juicy slice of pie. Definitely best served with a scoop of vanilla ice cream.
Ingredients
Dough
282 grams / 1 ยพ cups plain flour
ยผ teaspoon sea or kosher salt
165 grams / 5.8 ounces butter, chilled and cubed
90 milliliters / โ
cup + 2 teaspoons ice water
Filling
750 grams / 1 ยฝ pounds blueberries
100 grams / ยฝ cup superfine/caster sugar
35 grams / โ
cup corn flour, sifted
1 tablespoon orange zest, finely chopped
Instructions
Dough
- For the dough, place the flour and salt into a bowl and stir to combine.
- Add the cubed butter and toss through the flour to coat completely in flour.
- Press each cube between your fingers to thin out and continue tossing through the flour, trying to ensure the butter becomes no smaller than the size of peas.
- Add in a little of the ice water and stir to combine, continuing 1 tablespoon at a time until a dough forms, but ensuring itโs not too sticky, but that there are no dry portions in the base of the bowl.
- Press firmly into a disc, wrap and refrigerate for 1 hour.
- Preheat the oven to 220C/425F.
- Lightly flour your surface and both sides of your dough and roll out to ยผ inch thickness.
- Flipping the dough and adding a small sprinkle of flour, where necessary.
- Roll the dough around your rolling pin and place into your pie dish.
- Pressing therein and trimming the edges, folding ยฝ inch of the dough under the edges and pinching firmly.
- Combine the remaining dough into a ball, cover and refrigerate for 30 minutes.
- Return the prepared dough to the fridge for 20 minutes to chill.
- Remove the pie dough and pierce with a fork all over.
- Lay greaseproof paper therein and fill with baking beans or rice right up to the edges of your crust.
- Bake for 10 minutes until the edges are lightly golden, remove the baking beans and allow to cool.
Filling
- Meanwhile, combine the blueberries, sugar, cornflour and orange rind in a bowl and stir to coat completely.
- Spoon into the center of your cooled pie.
- Roll out your remaining dough and fill with the blueberries evenly.
Assembly
- Remove the remaining dough from the fridge and roll out to ยผ inch thickness, slicing into 1 inch width slices.
- Lattice the pastry on top by laying half the pieces in one direction, fold the center section upwards and weave the remaining pieces of pastry down by folding parallel strips until complete.
- Trim the edges and press firmly down to hold in place to your base.
- Bake for 1 hour or until golden on top.
- Remove and allow to cool completely.
- Slice and serve with scoops of vanilla ice cream.
Notes
Recipe by Roamingtaste
Nutrition
- Calories: 315 calories per serve
Keywords: pie, fruit, summer
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