Best Ever Blueberry Pie Recipes

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CONTEST-WINNING FRESH BLUEBERRY PIE

I've been making this blueberry pie recipe for decades since the ingredients for the filling are readily available in Michigan. Nothing says summer like a piece of fresh blueberry pie! -Linda Kernan, Mason, Michigan

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 6-8 servings.

Number Of Ingredients 8



Contest-Winning Fresh Blueberry Pie image

Steps:

  • Preheat oven to 425°. On a floured surface, roll dough to fit a 9-in. pie plate. Trim and flute edge. Refrigerate 30 minutes. Line crust with a double thickness of foil. Fill with pie weights. Bake on a lower oven rack until golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack., In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly., Remove from the heat. Add butter, lemon juice and remaining berries; stir until butter is melted. Cool. Pour into crust. Refrigerate until serving.

Nutrition Facts : Calories 269 calories, Fat 9g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 150mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 2g fiber), Protein 2g protein.

1 sheet refrigerated pie crust
3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup cold water
5 cups fresh blueberries, divided
1 tablespoon butter
1 tablespoon lemon juice

GRANDMA'S BLUEBERRY PIE

This is the best blueberry pie you will ever eat!

Provided by Natalie

Categories     Desserts     Pies     Vintage Pie Recipes

Time 2h

Yield 8

Number Of Ingredients 7



Grandma's Blueberry Pie image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Roll out half the pastry and line a 9-inch pie pan; trim crust to the rim of the pan. Loosely cover with plastic wrap and refrigerate.
  • Combine sugar, tapioca, and cinnamon. Toss sugar mixture with blueberries in a mixing bowl and sprinkle with lemon juice. Let stand fifteen minutes. Meanwhile, roll out the top crust into a 10-inch circle. Cut into half-inch strips. Pour blueberry mixture into chilled pie shell and dot with butter. Add the pastry strips one at a time, weaving a lattice. Flute edges.
  • Place pie on a baking sheet to catch drips. Bake in the preheated oven for 40 to 50 minutes, until filling is bubbly and crust is light brown. Cool completely before serving.

Nutrition Facts : Calories 289.5 calories, Carbohydrate 52.2 g, Cholesterol 3.8 mg, Fat 9.1 g, Fiber 2.2 g, Protein 1.8 g, SaturatedFat 2.8 g, Sodium 127.8 mg, Sugar 36.7 g

1 ¼ cups white sugar
3 tablespoons quick-cooking tapioca
½ teaspoon ground cinnamon
3 cups blueberries
1 tablespoon lemon juice
1 tablespoon butter
1 pastry for a 9 inch double crust pie

THE BEST BLUEBERRY PIE

From America's Test Kitchen: "This recipe was developed using fresh blueberries, but unthawed frozen blueberries (our favorite brands are Wyman's and Cascadian Farm) will work as well. If using frozen berries, in steps 16 & 17, cook half the frozen berries over medium-high heat, without mashing, until reduced to 1 1/4 cups, 12 to 15 minutes. Grind the tapioca to a powder in a spice grinder or mini food processor. If using pearl tapioca, reduce the amount to 5 teaspoons. Vodka is essential to the texture of the crust and imparts no flavor; do not substitute." Cook time includes chill times.

Provided by Pismo

Categories     Pie

Time 3h50m

Yield 1 9-inch pie, 8 serving(s)

Number Of Ingredients 16



The Best Blueberry Pie image

Steps:

  • For The Pie Dough:
  • Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about two 1-second pulses.
  • Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds; dough will resemble cottage cheese curds and there should be no uncoated flour.
  • Scrape bowl with rubber spatula and redistribute dough evenly around processor blade; Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses.
  • Empty mixture into medium bowl.
  • Sprinkle vodka and water over mixture.
  • With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
  • Divide dough into 2 even balls and flatten each into 4-inch disk; wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
  • Remove 1 disk of dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle, about 1/8 inch thick.
  • Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side.
  • Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand.
  • Leave dough that overhangs plate in place; refrigerate while preparing filling until dough is firm, about 30 minutes.
  • For The Filling:
  • Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 400 degrees.
  • Place 3 cups berries in medium saucepan and set over medium heat.
  • Using potato masher, mash berries several times to release juices. (Note: If using frozen berries, see note in recipe description above).
  • Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 1 1/2 cups, about 8 minutes. Let cool slightly.
  • Place grated apple in clean kitchen towel and wring dry; transfer apple to large bowl.
  • Add cooked berries, remaining 3 cups uncooked berries, lemon zest, juice, sugar, tapioca, and salt; toss to combine.
  • Transfer mixture to dough-lined pie plate and scatter butter pieces over filling.
  • Roll out second disk of dough on generously floured (up to 1/4 cup) work surface to 11-inch circle, about 1/8 inch thick.
  • Using 1 1/4-inch round biscuit cutter, cut round from center of dough; cut another 6 rounds from dough, 1 1/2 inches from edge of center hole and equally spaced around center hole.
  • Roll dough loosely around rolling pin and unroll over pie, leaving at least 1/2-inch overhang on each side.
  • Using kitchen shears, trim bottom layer of overhanging dough, leaving 1/2-inch overhang.
  • Fold dough under itself so that edge of fold is flush with outer rim of pie plate.
  • Flute edges using thumb and forefinger or press with tines of fork to seal.
  • Brush top and edges of pie with egg mixture. If dough is very soft, chill in freezer for 10 minutes.
  • Place pie on heated baking sheet and bake 30 minutes.
  • Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is deep golden brown, 30 to 40 minutes longer.
  • Transfer pie to wire rack; cool to room temperature, at least 4 hours.
  • Cut into wedges and serve.

Nutrition Facts : Calories 635.6, Fat 34.4, SaturatedFat 16.8, Cholesterol 76.7, Sodium 341.2, Carbohydrate 75.4, Fiber 4.3, Sugar 38.4, Protein 5.9

2 1/2 cups unbleached all-purpose flour, plus more for work surface (12 1/2 ounces)
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons cold unsalted butter, cut into 1/4-inch slices (1 1/2 sticks)
1/2 cup vegetable shortening, cold, cut into 4 pieces
1/4 cup vodka, cold (see note above)
1/4 cup cold water
6 cups fresh blueberries (about 30 ounces, see note above)
1 granny smith apple, peeled and grated on large holes of box grater
2 teaspoons lemon zest
2 teaspoons lemon juice
3/4 cup sugar (5 1/4 ounces)
2 tablespoons quick-cooking tapioca, ground (see note above)
1 pinch table salt
2 tablespoons unsalted butter, cut into 1/4-inch pieces
1 large egg, lightly beaten with 1 teaspoon water

BLUEBERRY PIE

This is the best when made with fresh picked blueberries! It is a beautiful sight with a lattice top.

Provided by ASHESP

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 1h5m

Yield 8

Number Of Ingredients 7



Blueberry Pie image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
  • Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
  • Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

Nutrition Facts : Calories 365.9 calories, Carbohydrate 52.6 g, Cholesterol 3.8 mg, Fat 16.6 g, Fiber 3.5 g, Protein 3.3 g, SaturatedFat 4.7 g, Sodium 317.7 mg, Sugar 26 g

¾ cup white sugar
3 tablespoons cornstarch
¼ teaspoon salt
½ teaspoon ground cinnamon
4 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie
1 tablespoon butter

FRESH BLUEBERRY PIE

Provided by Ina Garten

Categories     dessert

Time 3h25m

Yield 6 servings

Number Of Ingredients 14



Fresh Blueberry Pie image

Steps:

  • Preheat the oven to 400˚ F. Line a sheet pan with parchment paper.
  • Mix the blueberries, 1/2 cup of sugar, the flour, lemon zest, lemon juice and Cassis in a large bowl. Carefully ease one pie crust into a 9-inch pie plate, making sure not to stretch the dough or it will shrink as the pie bakes. With a sharp knife, cut the excess dough off at the edge of the pie plate. Spoon the blueberry mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you include all the juices.
  • Brush the edge of the crust with the egg wash. Carefully lay the second crust on top, again easing - not stretching - it onto the pie. Cut the excess dough off at the edge of the pie plate. Press the edges together with a dinner fork or crimp with your fingers. Brush the top crust with the egg wash, cut three slits for steam to escape and sprinkle with sugar.
  • Place the pie on the prepared sheet pan and bake in the middle of the oven for 45 to 50 minutes, until the filling is very bubbly and the crust is nicely browned. Allow to cool and serve warm or at room temperature.
  • Cut the butter in 1/2-inch dice and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar and salt in the bowl of a food processor fitted with the steel blade and pulse a few times to mix. Add the butter and shortening and pulse 10 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump the dough out on a floured board and turn it into a ball. Wrap it in plastic wrap and refrigerate for 30 minutes.
  • Cut the dough in half. Roll each piece out on a well-floured board into a 12- to 13-inch circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board.

4 cups (20 ounces) fresh blueberries, washed and dried
1/2 cup sugar, plus extra for sprinkling
1/2 cup all-purpose flour
1 teaspoon grated lemon zest
1/4 cup freshly squeezed lemon juice (2 lemons)
1 tablespoon Cassis liqueur
Perfect Pie Crusts
1 egg beaten with 1 tablespoon milk or cream, for egg wash
12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
1/3 cup very cold vegetable shortening, such as Crisco, diced
1/2 cup ice water

FAMOUS FRESH BLUEBERRY PIE

I live in Florida and it is difficult to make a non-runny blueberry pie due to the humidity, but this recipe is perfect. I got this recipe through trial and error of 5 different published recipes. The filling is dense enough so that little loose liquid is present, but you still feel like you are biting into whole berries when you eat it. This fixed my problem of getting a pool of liquid in the bottom of my pie shell. I recommend using only fresh blueberries. Use a 9-inch deep-dish pie plate. Regarding the crust, the store-bought frozen crusts did not work properly for me. They either didn't bake on the bottom or resulted in an overflow of pie liquid into the bottom of my oven. I recommend the Pillsbury brand rolled pie crust dough found in the refrigerator section of the grocery store (by the biscuits/crescent rolls). These bake nicely, are easy to work with, and have an appropriate amount of moisture. Of greatest inspiration for the filling was from http://www.pickyourown.org/blueberrypie.php

Provided by MerryD

Categories     Pie

Time 1h20m

Yield 1 9 inch pie, 8 serving(s)

Number Of Ingredients 7



Famous Fresh Blueberry Pie image

Steps:

  • Preheat oven to 375ºF.
  • Remove the 2 pie crust dough rolls from the refrigerator to warm to room temperature per package instructions. The one I use says to leave them out for approximately 10-15 minutes.
  • Wash the berries and dry them well. I use a towel and lightly roll the berries across it to make sure they are dry. Set aside.
  • Using a large mixing bowl, combine the sugar, tapioca, and cinnamon. Mix well.
  • Add the water and lemon juice to the sugar mixture, stir together until the resulting syrup is an equal consistency.
  • Add the berries to the bowl, lightly fold them into the syrup to coat them.
  • Line the bottom of the 9" deep-dish pie plate with 1 pie crust. Make sure to lightly press down to seal it to the plate, and push out the bubbles. Allow the edge of the crust to overlap the rim of the pie plate.
  • Fill the bottom crust with the berry mixture, allow about 1/2 inch of vertical space between the top of berry filling and the rim of pie plate. Thus, you may not use all of the berry mixture.
  • Cover the filled pie plate with the second crust, use your fingers and/or a fork to seal the edges of the top and bottom crusts together at the rim of the plate. Trim the excess off the edge.
  • Use a knife to cut holes in the top crust to ensure the pie filling is ventilated. This can either be as elaborate as a lattice or simply just round holes spaced evenly over the surface. This is your chance to be creative.
  • Bake at 375ºF for 1 hour or until filling is bubbly and crust is golden brown.
  • Allow to cool on rack before serving, and enjoy the pie my husband calls his "favorite cake!".

Nutrition Facts : Calories 376.2, Fat 15.2, SaturatedFat 3.7, Sodium 288.4, Carbohydrate 58.8, Fiber 3.5, Sugar 31.4, Protein 3.3

2 unbaked 9-inch pie shells (recommended Pillsbury)
4 cups fresh blueberries
2/3 cup sugar
7 tablespoons minute tapioca (or flaked tapioca, not tapioca balls)
1/2 teaspoon ground cinnamon
3 tablespoons water
2 tablespoons fresh lemon juice

ULTIMATE GOOEY BLUEBERRY PIE

I came up with a recipe that I have heard was the best pie my friends have ever tasted. It's a very simple recipe and I hope you like it! Serve warm or cool and enjoy!

Provided by crazygoodness

Categories     Blueberry Pie

Time 1h

Yield 8

Number Of Ingredients 10



Ultimate Gooey Blueberry Pie image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray a 9-inch pie dish with cooking spray.
  • Mix blueberries and cornstarch together in a bowl until all the blueberries are coated. Add sugar, orange juice, orange zest, vanilla extract, and cinnamon to blueberries; stir until well mixed.
  • Press 1 pie crust into the prepared pie dish. Brush the bottom crust with ½ of the beaten egg white. Pour blueberry mixture into the pie crust.
  • Lay the second crust over the blueberry filling, crimping the 2 crusts together to seal. Cut 4 1/2-inch slits into the top crust. Brush the top crust with the remaining egg wash. Cover crust edges with strips of aluminum foil to prevent burning.
  • Bake in the preheated oven until crust is golden brown and the filling is bubbling, 50 to 60 minutes.

Nutrition Facts : Calories 407 calories, Carbohydrate 64.5 g, Fat 15.7 g, Fiber 5 g, Protein 3.8 g, SaturatedFat 3.8 g, Sodium 242.4 mg, Sugar 35.6 g

cooking spray
6 cups frozen blueberries
¼ cup cornstarch, or as needed
1 cup white sugar
¼ cup freshly squeezed orange juice
1 orange, zested
1 teaspoon pure vanilla extract
¼ teaspoon ground cinnamon
1 pastry for a double-crust 9-inch pie, at room temperature
1 egg white, lightly beaten

MY GRANDMOTHER'S BEST BERRY PIE

This is definitely the best Pie Recipe I've ever tried. It is the Crumb Pie kind. It is possible to use any kinds of Berries, but in this example I have used Blueberries just to put a name to them.

Provided by Fabian Karrholm

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Yield 8

Number Of Ingredients 7



My Grandmother's Best Berry Pie image

Steps:

  • To Make Crust: Blend the flour and the butter or margarine thoroughly. Add baking powder, vanilla, sugar, and egg; mix thoroughly. Let the dough rest for about 25 minutes.
  • Lay enough dough to cover the pie dish in the center of the pan, and spread the dough evenly over the bottom and sides of the pan. There will be dough left over for the top of the pie. Take a fork, and make holes with it here and there along the bottom of the pie dough. Let the pie dough rest again for another 25 minutes.
  • Put the berries inside the pie dish, and then spread the remaining crumb dough over it.
  • Bake at 400 degrees F ( 205 degrees C) for 25 to 30 minutes.

Nutrition Facts : Calories 249.3 calories, Carbohydrate 37.4 g, Cholesterol 46.1 mg, Fat 9.7 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 5.7 g, Sodium 253.9 mg, Sugar 14.1 g

1 ¾ cups all-purpose flour
⅜ cup butter
3 teaspoons baking powder
1 teaspoon vanilla extract
⅜ cup white sugar
1 egg
2 ½ cups fresh blueberries

OLD-FASHIONED BLUEBERRY PIE

I got this recipe from EatingWell Magazine, and it is just and old-fashioned blueberry pie and so delicious!!

Provided by Chef mariajane

Categories     Pie

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7



Old-Fashioned Blueberry Pie image

Steps:

  • Preheat the oven to 400°F.
  • Rinse and drain the fresh blueberries or drain the frozen blueberries. Set aside.
  • In a bowl, combine the sugar and cornstarch and mix well until all the lumps disappear. Add the blueberries and lemon juice. Toss to combine.
  • Roll out half of the dough and fit it into a 9-inch pie pan. Fill with the blueberry mixture. Dot with butter. Roll out the remaining dough. Moisten the edge of the bottom crust with water. Fit top crust over the filled pie. Trim and crimp edges. Make 2 or 3 vent holes in the top crust.
  • Brush the top crust with the cream or milk. Place the pie on a baking sheet with sides. Bake for 15 minutes. Reduce the heat to 350F and continue baking for 30 minutes or until the crust is golden and the filling is bubbling.

4 cups fresh blueberries or 4 cups frozen blueberries
2/3 cup sugar
2 tablespoons cornstarch
2 tablespoons fresh lemon juice
1 (9 inch) double crust pie crusts
1 tablespoon butter
2 tablespoons cream or 2 tablespoons milk

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From cooklikejames.com


FRESH BLUEBERRY PIE - KING ARTHUR BAKING
Bake the cutouts until they’re a light golden brown, about 15 to 20 minutes. Remove them from the oven and set them aside. (Feel free to enjoy the warm, crispy scraps right away.) To make …
From kingarthurbaking.com


OLD-FASHIONED BLUEBERRY PIE | CANADIAN LIVING
In small bowl, whisk water with sour cream; drizzle over dry ingredients, stirring briskly with fork to form ragged dough and adding more water, 1 tbsp (15 mL) at a time, if too …
From canadianliving.com


THIS BLUEBERRY CREAM PIE MAY BE THE TASTIEST EVER | FOOD AND …
This super-easy recipe from Cook’s Country magazine pairs the sweet-sour pop of fresh blueberries with a cooked berry puree in a simple (but oh-so-good) graham cracker …
From stltoday.com


24 BEST BLUEBERRY DESSERTS (+ EASY RECIPES) - INSANELY GOOD
6. Blueberry Pie. Blueberry pie: it’s the timeless classic we all love. This blueberry pie is the best use of all those blueberries hanging around in your kitchen. Flavored with …
From insanelygoodrecipes.com


BLUEBERRY PIE RECIPES | ALLRECIPES
Finnish Blueberry Pie. 24. This pie, with its sugar cookie-like crust, is simple to make and stores well in the fridge or on the counter during cool weather up to 2 days. It can be served hot, cold, …
From allrecipes.com


OUR VERY BEST BLUEBERRY PIE RECIPES - TASTE OF HOME
Blueberry Crumble Tarts. Pop one in a lunch box, share a batch at work or wait until dessert—these are sweet anytime, anywhere. Sometimes, I refrigerate prepared tarts …
From tasteofhome.com


THE ONLY BLUEBERRY PIE RECIPE YOU NEED - BIGGER BOLDER BAKING
Preheat oven to 375°F (190°C). Roll out one pie crust and line a buttered 9" pie pan with it. Place in the fridge until needed. In a bowl, sprinkle sugar, cornstarch, salt, lemon zest, …
From biggerbolderbaking.com


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