Very Easy Fresh Blueberry Pie

Blueberry Pie is a very delicious dessert, perfect for the spring and summer seasons, when these small and delicious berries, rich in antioxidants, are at the height of their seasonality. It is an exquisite and fragrant dessert, ideal to enjoy for breakfast with a glass of warm milk or serve at the end of the meal with a scoop of vanilla ice cream.

It is prepared without any difficulty by lining a 24 cm diameter springform pan with a fragrant shell of homemade shortcrust pastry, and then filling it with washed and sugared whole blueberries that, thanks to the heat of the oven, will become soft and melt in the mouth, thus transforming into an irresistible compote. A real delicacy, with a pleasantly acidic aftertaste, excellent to bring to the table also for a genuine snack or for a brunch buffet.

What is Blueberry Pie? History and Origins

Blueberry pie has deep roots in North American culinary traditions, particularly in the United States. Blueberries, native to North America, were integral to indigenous diets long before European settlers arrived. The use of these berries in pies became popular during the colonial era, with early American settlers incorporating blueberries into baked goods. By the 19th century, the blueberry pie had become a quintessential American dessert, especially in regions where blueberries were abundant, such as the Northeast and the Pacific Northwest. The pie spread further across the U.S. with the advent of modern refrigeration and commercial farming, allowing blueberries to be enjoyed year-round. Over time, the popularity of blueberry pie expanded globally, with variations appearing in Europe, Australia, and other parts of the world, where the rich flavor of blueberries and the comforting nature of the pie earned it a beloved spot in home kitchens and bakeries.

Pro Tips for The Best Blueberry Pie

• For a crispy, golden crust, make sure your dough is chilled well before rolling it out. If the dough is too soft to handle, place it in the fridge for 15-20 minutes before working with it.
• While it’s tempting to pack as many blueberries as possible, avoid overfilling the crust to ensure the pie bakes evenly and the juices don't spill over during baking.
• For a beautiful, glossy finish, brush the top of the crust with an egg wash (a mixture of egg and a little water). This gives the pie a golden color and adds a nice shine.
• To ensure an evenly baked bottom crust, place the pie on the lower rack of your oven. This allows the heat to reach the base more directly, preventing a soggy crust.

What is The Best Thickener for Blueberry Pie?

The best thickener to use for blueberry pie is cornstarch. It creates a smooth, glossy filling and effectively thickens the blueberry juices without altering the flavor. Cornstarch works well because it absorbs liquid and sets up nicely as the pie cools, ensuring a firm, sliceable texture.

Alternatively, you can also use all-purpose flour or tapioca starch, but cornstarch is often preferred for its superior results in fruit pies.

Is it Better to Use Fresh or Frozen Blueberries for Pie?

It's generally best to use fresh blueberries for blueberry pie, as they offer a firmer texture and more vibrant flavor. However, frozen blueberries can also be used if fresh ones aren’t available, but be sure to thaw and drain them well to avoid excess moisture, which can make the pie filling too watery.

How Do I Keep The Filling From Getting All Runny?

To prevent the blueberry pie filling from getting runny, use a thickening agent like cornstarch or flour. These help absorb the excess liquid released by the berries as they bake. Additionally, precook the filling for a few minutes to help release some of the moisture before adding it to the crust, and avoid overmixing the berries, which can break them down and release more juice.

Can I Use Ready-Made Pie Crust Instead of Making My Own?

Yes, you can definitely use ready-made pie crust instead of making your own. It’s a convenient option that saves time and still delivers a tasty result. Just be sure to follow the instructions on the package for the best texture, and consider blind-baking the crust for a few minutes before adding the filling to prevent it from becoming soggy.

Should I Pre-Bake the Bottom Crust of Blueberry Pie?

Yes, it's a good idea to pre-bake the bottom crust (also known as blind-baking) for a few minutes before adding the blueberry filling. This helps prevent the crust from becoming soggy, especially with juicy fillings like blueberries. Just be sure to partially bake it until it's lightly golden, then add your filling and bake the pie as directed.

Can Blueberry Pie Be Made Ahead?

Yes, blueberry pie can be made ahead of time. You can prepare the pie completely and store it in the fridge for up to 2 days before baking, or bake it in advance and store it in the fridge for up to 3 days.

Does Blueberry Pie Freeze Well?

Yes, you can! It's best to freeze it unbaked, so you can bake it fresh later. Simply wrap the pie tightly in plastic wrap and aluminum foil before freezing. When you're ready to bake, there's no need to thaw it—just add a few extra minutes to the baking time. You can also freeze baked pies, and they’ll stay fresh for up to 2 months.

How to Store Blueberry Pie

To store leftover blueberry pie, cover it tightly with plastic wrap or aluminum foil and keep it in the fridge for up to 3 days. Just reheat in the oven before serving for the best texture.

How to Make Blueberry Pie

Prepare the shortcrust pastry: arrange the flour in a fountain shape, add the sugar, the soft butter cut into pieces, the baking powder and a pinch of salt to the centre, and flavor with the grated lemon zest.

Knead quickly with your hands.

Then add the eggs and continue to mix the ingredients until you obtain a smooth and homogeneous dough.

Wrap the pastry in a sheet of cling film and let it rest in the fridge for at least 30 minutes.

Once the time has passed, roll out the pastry with a rolling pin on a floured work surface, about 1/2 cm thick.

Wrap the pastry around the rolling pin, sprinkled with flour, and transfer it into a 24cm diameter springform pan, well buttered and floured.

Then, even out the edges with a pastry wheel and prick the bottom with the prongs of a fork.

Prepare the filling: wash the blueberries, dry them and collect them in a bowl with the grated lemon zest and the granulated sugar.

Mix with a spoon.

Add the potato starch and mix again.

Pour the fruit into the shortcrust pastry shell.

Distribute the blueberries evenly.

Roll out the leftover pastry scraps, cut out lots of strips of pastry and use them to create the classic pie lattice crust.

Once ready, place the pie in a preheated oven at 360°F/180°C and leave it to cook for approximately 40 minutes, or until golden. Once the baking time is up, take the pie out of the oven and let it cool completely.

Enjoy!