Fresh Blueberry Pie

There’s something incredibly special about a homemade Fresh Blueberry Pie. Growing up, my grandmother would fill our kitchen with the sweet scent of baking blueberries on warm summer days. I can still hear the laughter and joy as we gathered around the table, forks in hand, ready to devour the delicious pie she had just pulled from the oven. The excitement was palpable as the golden crust and bubbling filling promised a delightful dessert. Now, I find myself following in her footsteps, crafting my own Fresh Blueberry Pie that brings back those cherished memories. With just the right balance of tartness from the blueberries and sweetness from the sugar, it’s a dish that never fails to impress. Whether it’s a family gathering, a summer barbecue, or just a quiet evening at home, this pie is guaranteed to bring smiles and satisfaction. Let’s dive into the world of baking and create something beautiful that will evoke those warm feelings of nostalgia.

Everything You Need for Fresh Blueberry Pie

The ingredients for a perfect Fresh Blueberry Pie are simple yet incredibly effective. Each one plays a significant role in crafting a dessert that’s not only delicious but also visually appealing. The combination of fresh blueberries, flours, and a hint of lemon creates a flavor explosion that’s hard to resist.

• 2 cups of all-purpose flour: This is the base of our pie crust, providing structure and flakiness.
• ⅔ cup of almond flour: Adds a nutty depth of flavor and a delightful texture to the crust.
• 2 tablespoons of sugar: Sweetens the crust ever so slightly and balances flavors.
• 1 teaspoon of kosher salt: Elevates the flavors and enhances the sweetness of the pie.
• 1 ¼ cups of cold unsalted butter: The key to a flaky crust; it should be cold and cut into small pats.
• 6 tablespoons of ice water: Binds the crust together without melting the butter.
• 6 cups of fresh blueberries: The star ingredient, bursting with flavor and juices.
• 1 tablespoon of freshly squeezed lemon juice: Brightens the flavor of the blueberries.
• ½ teaspoon of almond extract: Adds a lovely aroma and taste that complements the blueberries.
• ¼ cup of all-purpose flour: Helps thicken the blueberry filling.
• ½ cup of white granulated sugar: Sweetens the filling to perfection.
• 1 egg: Used for the egg wash, giving the pie a beautiful golden color.
• 1 tablespoon of milk: Also for the egg wash, enhancing the pie’s appearance.
• Turbinado sugar: For sprinkling on top, providing a nice crunch and sweetness.

Preparation Steps for Fresh Blueberry Pie

Making a Fresh Blueberry Pie is a rewarding experience that allows you to connect with the art of baking. As you follow these steps, you’ll find joy in the process and delight in the final creation. Let’s dive into the preparation!

1. Prepare the crust. In the bowl of a food processor, combine 1 ½ cups of all-purpose flour, almond flour, sugar, and kosher salt. Pulse to incorporate the dry ingredients well.

2. Drop chunks of cold unsalted butter evenly over the surface of the dry mix. Pulse until the mixture looks crumbly and no dry flour remains, about 25 short pulses. The goal is to create a sandy texture.

3. Redistribute the dough around the bowl and sprinkle with the remaining all-purpose flour. Pulse for about 5 more short pulses until the dough just starts to break apart.

4. Transfer the crumbly dough into a large bowl. Add ice water and gently fold with a rubber spatula until it forms a cohesive ball. Be careful not to overwork it.

5. Divide the dough in half, shaping each half into disks. Wrap them tightly in plastic wrap. Refrigerate for at least 2 hours or overnight to allow it to chill and firm up.

6. On a lightly floured surface, roll out one disk of dough to a circle of about 13 inches in diameter. Carefully place it in a 9-inch pie pan, allowing excess dough to hang over the edges.

7. Trim the edges of the crust to leave a half-inch overhang. Place the crust in the refrigerator for at least 30 minutes to keep it cold.

8. Prepare the filling. In a large bowl, combine fresh blueberries with lemon juice and almond extract. Gently fold to combine.

9. Sprinkle the blueberry mixture with sugar and flour, tossing gently to coat the berries evenly. Transfer the filling into the chilled crust, mounding it slightly in the center.

10. Roll out the second disk of dough, placing it on top of the berry filling. Trim the edges, pressing the top crust over the bottom crust, and crimp the edges to seal.

11. Brush the top crust with an egg wash made from whisking together egg and milk. Sprinkle generously with turbinado sugar for added sweetness and crunch.

12. Preheat your oven to 425 degrees Fahrenheit. Place the pie on a parchment-lined baking sheet and bake for 20 minutes.

13. After 20 minutes, reduce the oven temperature to 350 degrees Fahrenheit and bake for an additional 30 to 40 minutes, until the crust is golden brown and the filling is bubbly.

14. Once baked, cool the pie on a wire rack completely before slicing and serving. Enjoy the fruits of your labor with friends and family!

Make It Your Own

One of the most enjoyable aspects of baking is making a recipe truly yours. Here are some tips to help you put your unique spin on your Fresh Blueberry Pie.

• Storage: Store leftover pie in the refrigerator, covered loosely with foil or plastic wrap, to keep it fresh for up to three days.
• Freezing: You can freeze the baked pie. Just wrap it tightly in plastic and foil before placing it in the freezer for up to one month. Thaw in the fridge before serving.
• Variations: Try adding other fruits like raspberries or strawberries for a mixed berry pie. Experimenting is part of the fun!
• Makeshift Lattice: If you’re short on time, make a simple lattice top using pre-made dough strips instead of rolling out a full top crust.
• Serving Suggestions: Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence.
• Spice It Up: Add a pinch of cinnamon or nutmeg to the blueberry filling for a warm, aromatic twist.

What to Pair With Fresh Blueberry Pie

• Whipped Cream: A classic pairing, whipped cream adds a light, airy texture that complements the pie.
• Vanilla Ice Cream: The creaminess of vanilla ice cream is a delightful contrast to the tartness of the blueberries.
• Fresh Mint: Garnish with fresh mint leaves for a pop of color and a refreshing touch.
• Summer Picnics: This pie is perfect for summer gatherings. Serve it alongside grilled meats or a fresh salad.
• Seasonal Celebrations: Ideal for summer parties, birthdays, and even Fourth of July celebrations—this pie fits right in!
• Tea or Coffee: Enjoy a slice of pie with your afternoon tea or coffee for a comforting treat.

FAQ

Conclusion

The Fresh Blueberry Pie is truly a summer classic that brings joy and nostalgia with every bite. Its perfect balance of sweetness and tartness makes it an irresistible treat for any occasion. I encourage you to give this recipe a try and create your own delightful memories. Whether enjoyed at a family gathering or a quiet evening at home, this pie is sure to bring smiles and satisfaction. So roll up your sleeves, grab some fresh blueberries, and let’s get baking!

Fresh Blueberry Pie

The ultimate summer dessert, Fresh Blueberry Pie is bursting with juicy blueberries and encased in a flaky crust. Each slice offers a perfect balance of sweetness and tartness, making it a delightful treat for any gathering. Serve it with ice cream or whipped cream for an unforgettable experience!

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 1 hour hr

Total Time 2 hours hrs

Servings: 4 servings

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups all-purpose flour
• ⅔ cup almond flour
• 2 tablespoons sugar
• 1 teaspoon kosher salt
• 1 ¼ cups cold unsalted butter
• 6 tablespoons ice water
• 6 cups fresh blueberries
• 1 tablespoon freshly squeezed lemon juice
• ½ teaspoon almond extract
• ¼ cup all-purpose flour
• ½ cup white granulated sugar
• 1 egg egg
• 1 tablespoon milk
• turbinado sugar for sprinkling

Equipment

• Food Processor
• Oven
• Baking Sheet
• Frying Pan
• Whisk

Method

 

1. Prepare the crust. In the bowl of a food processor, combine 1 ½ cups of all-purpose flour, almond flour, sugar, and kosher salt. Pulse to incorporate the dry ingredients well.
2. Drop chunks of cold unsalted butter evenly over the surface of the dry mix. Pulse until the mixture looks crumbly and no dry flour remains, about 25 short pulses. The goal is to create a sandy texture.
3. Redistribute the dough around the bowl and sprinkle with the remaining all-purpose flour. Pulse for about 5 more short pulses until the dough just starts to break apart.
4. Transfer the crumbly dough into a large bowl. Add ice water and gently fold with a rubber spatula until it forms a cohesive ball. Be careful not to overwork it.
5. Divide the dough in half, shaping each half into disks. Wrap them tightly in plastic wrap. Refrigerate for at least 2 hours or overnight to allow it to chill and firm up.
6. On a lightly floured surface, roll out one disk of dough to a circle of about 13 inches in diameter. Carefully place it in a 9-inch pie pan, allowing excess dough to hang over the edges.
7. Trim the edges of the crust to leave a half-inch overhang. Place the crust in the refrigerator for at least 30 minutes to keep it cold.
8. Prepare the filling. In a large bowl, combine fresh blueberries with lemon juice and almond extract. Gently fold to combine.
9. Sprinkle the blueberry mixture with sugar and flour, tossing gently to coat the berries evenly. Transfer the filling into the chilled crust, mounding it slightly in the center.
10. Roll out the second disk of dough, placing it on top of the berry filling. Trim the edges, pressing the top crust over the bottom crust, and crimp the edges to seal.
11. Brush the top crust with an egg wash made from whisking together egg and milk. Sprinkle generously with turbinado sugar for added sweetness and crunch.
12. Preheat your oven to 425 degrees Fahrenheit. Place the pie on a parchment-lined baking sheet and bake for 20 minutes.
13. After 20 minutes, reduce the oven temperature to 350 degrees Fahrenheit and bake for an additional 30 to 40 minutes, until the crust is golden brown and the filling is bubbly.
14. Once baked, cool the pie on a wire rack completely before slicing and serving. Enjoy the fruits of your labor with friends and family!

Notes

Store leftover pie in the refrigerator, covered loosely with foil or plastic wrap, to keep it fresh for up to three days.

You can freeze the baked pie. Just wrap it tightly in plastic and foil before placing it in the freezer for up to one month. Thaw in the fridge before serving.

Try adding other fruits like raspberries or strawberries for a mixed berry pie. Experimenting is part of the fun!

If you're short on time, make a simple lattice top using pre-made dough strips instead of rolling out a full top crust.

Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence.

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Meet Adele Mercer

Every meal deserves a spectacular finish, whether it is a savory main or a sweet treat. I enjoy the entire creative cycle, from kneading dough to editing the final photos. I developed this recipe to be approachable for home cooks while ensuring it delivers the high-quality results you expect.