A spectacular Classic Blueberry Pie is a must have in your personal treasure trove of recipes. Nothing else beats a divine fresh baked pie right out of the oven. Ripe blueberries, lightly sweetened with a touch of cinnamon, and baked in an irresistibly flaky buttery crust. For me it’s one of the simplest pies to put together, and yes, it’s a classic.
Fresh vs Frozen
Fresh or frozen blueberries are both equally perfect to use. Frozen blueberries are harvested and frozen at their peak ripeness, so you cannot go wrong. Fresh speaks for itself. Plus, you do NOT need to thaw the blueberries; they will thaw quickly as they bake.
What Varieties of Blueberries?
The best filling starts with a combination of two varieties of blueberries. Regardless of the variety, try to use two. The mixing of different varieties of blueberries (similar to Classic Apple Pie) make for a more complete overall blueberry experience. However, this is not a detail usually listed on a label. To remedy this, purchase two different brands; fresh or frozen, or both. A Classic Blueberry Pie will be beautifully tasty regardless of the varieties that grow in your neck of the woods.
You can also read here to learn about blueberry varieties. Here in the northwest, I usually get my hands on Northern Highbush and Olympia Blueberries.
The Ultimate Filling: Why Lemon Juice & Cinnamon?
Blueberries are fantastic, but why not elevate the flavor? The addition of a little lemon and hint of cinnamon is all it takes. They are simply added to brighten and enhance the flavor of the blueberries. The filling is quite simple to put together, basically tossing the filling ingredients together, dotting with butter, and baking in the pie shell.
Using Grandma’s Pie Crust, I made a lattice top. It takes a tiny bit more time, but it’s so gorgeously delicious to look at. After placing in the bottom crust, trim off the edges and then add your blueberry pie filling.
To make the lattice top, roll out the remaining pie crust in an oblong and cut six (6) 1-1/2 inch or eight (8) 1-1/4 inch strips. For today’s pie, I used 8 strips as it is a slightly larger pie plate (9-1/2 inches). Place four strips across, aligning them. Fold back two and lay on another strip, repeating on other side until the lattice top is complete.
Trim the edges (using dull side of knife if in a metal pie plate).
Note on Egg Wash and Blueberry Pie Filling
This note is really for all berry pies, but Blueberry is the reigning champ. Blueberry pie filling mixed with egg wash turns GRAY – IMMEDIATELY (much stronger and faster than other berries). You cannot wash it off well, and if some of the pie filling makes it way into the egg wash, it will turn a putrid color of gray also.
To help avoid this I will sometimes prepare the top crust the same time as the bottom crust. Brush the bottom crust edges with egg wash BEFORE adding the pie filling. This helps avoid mixing the egg wash and blueberry filling. There have been a few pies that no one has ever seen because I thought the baking would fix it. NO. IT DOES NOT FIX IT.
Therefore, use the egg wash to seal the edges (get under all of the overlaps) maybe with a little more care, and gently press down to seal.
Brush over the top, and lightly sprinkle sugar on top and bake at 375 F for 50 to 55 minutes.
Let the pie cool for 1 to 2 hours before serving. The filling will thicken as it cools, ready for a la mode.
Your ultimate delicious Classic Blueberry Pie is now a beautiful thing. And like the kitchen towel states, “Gonna set those dirty dishes in the sink and call it a day!” Because now, you’ve got pie.
Classic Blueberry Pie
Blueberries will burst with flavor in this classic blueberry pie, made with a splash of lemon and hint of cinnamon in a buttery, flaky crust.
8
servings30
minutes55
minutes1
hour25
minutesKeep the screen of your device on
Ingredients
5 cups 5 blueberries (fresh or frozen), 2 varieties if possible
2/3 cup 2/3 pure cane sugar
1/8 teaspoon 1/8 cinnamon
1 tablespoon 1 lemon juice
zest zest one-half of a lemon
3 tablespoons 3 ClearJel (or tapioca starch)
1 tablespoon 1 butter (optional)
1 prepared 1 bottom and top pie pastry, (click here for Grandma’s Pie Crust recipe)
1 medium 1 egg (for egg wash)
2 tablespoons 2 water
Directions
- Preheat oven to 375 F.
- In a medium to large bowl, stir the sugar, cinnamon and ClearJel together.
- Toss in the blueberries to coat (If using frozen, do NOT thaw first).
- Add the lemon juice and lemon zest, stir well and spoon into prepared bottom crust.
- In a small bowl, beat the egg with the 2 tablespoons water for egg wash.
- Roll out top crust, cut 8 strips for lattice top or leave whole to cover entire pie. Brush edge of bottom crust with egg wash, place on top crust. Trim, crimp, and seal edges. Brush additional egg wash on finished top and sprinkle with sugar.
- Bake at 375 F. for 50 to 55 minutes. Let cool 1 to 2 hours before serving.
