How to Make Homemade Blueberry Pie From Scratch
Last month, I made my very first ever lattice blueberry pie. I was inspired by the several visit my family and I made to a local U-Pick blueberry farm. There, we hand picked hundreds of fresh blueberries that were bursting with flavor. I’m not even kidding when I say that there is nothing tastier than a warm, ripened blueberry right off the bush!
So far, we have enjoyed blueberry pancakes, blueberry muffins, gluten free blueberry muffins, and even a homemade blueberry pie from scratch. I have to admit, that was huge for me considering I usually but store bought crust! I am typically not fond of rolling out pie dough, or any dough for that matter, however I tried my mom’s recipe, and my homemade blueberry pie from scratch came out good.
No, it is not the prettiest pie, and surely will not win any awards in the best looking category, but it should win an award for the best tasting blueberry pie! Wow, was this perfectly flaky and a very flavorful pie for my first try using fresh ingredients. I added a little freshly zested lemon, and a bit of cinnamon (as I would an apple pie) to give the blueberries a little flavor kick. It was well worth it in the end because this pie was good to the last bite of crust!
- 6 cups blueberries washed, and dried
- 3/4 white sugar
- 1/4 cup cornstarch
- 1/2 teaspoon of ground cinnamon
- pinch of Kosher salt
- 3/4 tablespoon FRESH lemon zest
Combine all in a large bowl until pie crust filling is prepared, and mixed.
- 2 1/2 cups all purpose unbleached flour
- 1 tablespoon sugar
- 1 pinch of Kosher salt
- 2 sticks of unsalted cold butter from the fridge cut into little cubes
- 8 tablespoons of ice water
- 1 tablespoon heavy cream
- 1 egg yolk
- coarse sugar for sprinkling over the crust
Add ingredients to a bowl, and whisk until mixed.
From experience, I have found that working with pie dough by hand is the best. Mix your dry ingredients in a large bowl, and then add the butter. The cold chunks of butter should be mixed into the flour using a pastry wheel.You want the flour to go from looking like little peas to breadcrumbs.
Slowly add the water in to make a dough consistency. You may want to use your hands, or a spatula to work the dough into a large ball. Once mixed, separate the dough into two balls, and place them between wax paper to make to even discs. Refrigerate them for an hour to make handling easy as “pie”.
Once you are ready to roll out the crust, pre-heat the oven to 400 degrees. On a well floured surface roll out on ball about 2 inches larges in circumference than the pie baking dish. Fit the crust into the pan, and trim excess using a pie trimmer.
Roll out the second ball to and using a pastry wheel, cut the dough into 3/4 strips.
Fill pie crust with blueberry filling.
Now the not so fun part for me, honestly, when it came time to creating the lattice, I didn’t use any fancy weaving method. I just eye-balled where I should place the strips. Some went parallel, and others horizontal. That is why my pies would never win awards for looks because they never look amazing LOL!! I did however, wash the pie with the egg wash (above) so that it would brown well.
I baked this Homemade Blueberry Pie for 20 minutes on a baking sheet (prevent drips) for 20 minutes. I later reduced the heat to 350 and baked it for another 35 minutes. MAKE SURE you allow the pie to SET for several hours before eating it so that it is not a runny mess!
This pie tastes delish, but hopefully you can make your’s look a lot better than mine! ~Enjoy~