Fruity desserts just scream summer to me, so I am very excited to be sharing this recipe with you right around the end of summer holiday, Labor Day Weekend! This recipe is adapted from my Aunt Jean, who is another incredible cook in my family. We would go to her house in Rochester and pick fresh blueberries and then make pies and other desserts out of them.
This pie is delicious on a different level. It’s packed with flavor like you’ve never tasted before… truly this filling is the bomb. The jam you make to hold this filling together is sticky and sweet, while the additional blueberries add a pop of freshness. To top it off, I like to add lemon zest to give it that bright acidity to balance the sweetness.
The pie crust is super easy to make, but when I’m in a rush I use store bought pie crust! No shame, I do it too 🙂 If you’re looking for a delicious recipe that is minimal baking, this is it!
The Best Blueberry Pie
Ingredients
For the pie shell:
- 2 ½ cups all-purpose flour
- 2 tsp granulated sugar
- ½ tsp salt
- 1 cup salted butter cold
- 4-6 tbsp cold water
For the filling:
- 6 cups fresh blueberries
- 1 cup granulated sugar
- ¼ cup water
- 4 tsp corn starch
- 2 tsp lemon zest
- 2 tsp lemon juice
- ¼ tsp salt
Instructions
For the pie crust:
- In a large food processor, combine flour, sugar and salt and pulse until combined, about 30 seconds. Add cold butter, cutting small pieces and pulsing about 1 minute until combined.
- Pour out onto a floured surface and kneed into a ball, about 1 minute. Wrap tightly in plastic wrap and flatten into a disk. Refrigerate for at least 30 minutes.
- On a lightly floured surface, roll out the dough into a circle large enough to cover the pie dish, about ¼ inch thick. Gently place the dough over the 9" pie dish and trim and form the crust however you prefer. Lightly cover with saran wrap and return to the fridge for 30 minutes.
- Preheat the oven to 350 degrees. Line the chilled pie crust with parchment paper. Fill it with uncooked rice, pie weights or dried beans. Bake for 20-30 minutes or until completely baked through and golden. Remove from the oven and cool completely before filling.
For the filling:
- Add 1 ½ cup of blueberries, water, granulated sugar and corn starch to a small pot. Simmer for 3-5 minutes, or until the blueberries burst and the mixture begins to thicken. Remove from heat and set aside.
- Add the rest of the blueberries to a medium sized bowl. Pour the cooked mixture into the bowl and add lemon zest, lemon juice, and salt. Stir to combine.
- Pour the blueberry mixture into the cooked pie shell and chill for at least two hours. Serve with whipped cream or ice cream and enjoy!
[…] spring and summer recipe I couldn’t help but share these. I use this filling to make this Blueberry Pie. It’s so easy and using store-bought pie dough makes it even easier. See the recipe tips […]