Indulge in the essence of summer with this classic blueberry pie recipe. Bursting with juicy blueberries and enveloped in a buttery, flaky crust, this pie is perfect for gatherings or a cozy night in. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this dessert is sure to please any palate. Let’s dive into the ingredients and preparation for this delightful treat!
Ingredients
- 2 cups fresh blueberries
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 tablespoon butter, cut into small pieces
- 1 pie crust (store-bought or homemade)
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is approximately 20 minutes, and cooking time is about 45 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 250 calories, 10g of fat, 38g of carbohydrates, and 2g of protein. This nutritional information is for one person.
Step-by-Step Cooking Process
- Preheat your oven to 425°F (220°C).
- Wash and prepare the blueberries, removing any stems or leaves.
- In a large bowl, combine blueberries, sugar, cornstarch, lemon juice, vanilla extract, and salt.
- Place the pie crust in a 9-inch pie pan, pressing it down gently.
- Pour the blueberry mixture into the crust, ensuring even distribution.
- Dots the filling with small pieces of butter.
- Cover with a second pie crust, cutting slits for steam to escape, or create a lattice top.
- Brush the crust with an egg wash (1 egg beaten with 1 tablespoon of water) for a golden finish.
- Bake in the preheated oven for 15 minutes.
- Reduce the temperature to 350°F (175°C) and bake for an additional 30 minutes, or until the filling is bubbly.
Alternative Ingredients
You can substitute fresh blueberries with frozen ones, but be sure to thaw and drain them first. For a gluten-free option, use a gluten-free pie crust. Honey or maple syrup can replace granulated sugar for a healthier alternative.
Serving and Pairings
This blueberry pie pairs beautifully with whipped cream, vanilla ice cream, or a dollop of Greek yogurt. It can also be enjoyed with a cup of tea or coffee for a delightful afternoon treat.
Storage and Reheating
Store any leftover pie in the refrigerator for up to 3 days. To reheat, place slices in the oven at 350°F (175°C) for about 10 minutes. The pie can also be frozen for up to 3 months; just ensure it’s well-wrapped.
Cooking Mistakes
- Not preheating the oven can lead to uneven baking.
- Using too much cornstarch can make the filling gummy.
- Overcooking the pie may result in a burnt crust.
- Not letting the pie cool before slicing can cause the filling to run.
- Skipping the egg wash can lead to a pale crust.
Helpful Tips
- Use fresh, ripe blueberries for the best flavor.
- Adjust sugar based on the sweetness of the berries.
- Let the pie cool completely for easier slicing.
- Experiment with spices like cinnamon or nutmeg for added flavor.
FAQs
Can I use frozen blueberries for this recipe?
Yes, frozen blueberries can be used. Just make sure to thaw and drain them to avoid excess moisture in the pie.
How can I tell when the pie is done?
The pie is done when the filling is bubbling and the crust is golden brown. You can check by gently lifting the edge of the crust.
Is it necessary to use a top crust?
No, a top crust is optional. You can make a rustic open-faced pie or use a lattice design for a decorative touch.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance and store it in the refrigerator until ready to bake.
What should I do if my pie crust is too thick?
If your crust is too thick, roll it out more or trim the edges before filling it. A thinner crust will bake more evenly.
Conclusion
This blueberry pie recipe is a delightful way to celebrate fresh fruit and create a comforting dessert. With its simple steps and delicious flavors, it’s perfect for any occasion. Enjoy every slice and share the joy of homemade goodness with friends and family!
Blueberry Pie Recipe
Ingredients
- 2 cups fresh blueberries
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 tablespoon butter cut into small pieces
- 1 pie crust store-bought or homemade
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and prepare the blueberries, removing any stems or leaves.
- In a large bowl, combine blueberries, sugar, cornstarch, lemon juice, vanilla extract, and salt.
- Place the pie crust in a 9-inch pie pan, pressing it down gently.
- Pour the blueberry mixture into the crust, ensuring even distribution.
- Dot the filling with small pieces of butter.
- Cover with a second pie crust, cutting slits for steam to escape, or create a lattice top.
- Brush the crust with an egg wash for a golden finish.
- Bake in the preheated oven for 15 minutes.
- Reduce the temperature to 350°F (175°C) and bake for an additional 30 minutes, or until the filling is bubbly.