You don’t have to wait until blueberries are in season to make this fresh blueberry pie. They freeze very well and you can make this pie all year long! Ina never disappoints me with her recipes and this is another great one. She uses a little amount of Cassis liquor to flavor the pie filling and if you don’t want to buy a bottle of that just for this recipe I understand. You can use vanilla extract instead. This pie gets better as it sits the next day. The first day, I tried it, I thought the blueberries weren’t sweat enough. After a day of sitting the pie got better.
Ingredients for Blueberry Pie
Blueberries - Use fresh blueberries or frozen blueberries Sugar - I have not tested this recipe with any sugar substitutes Flour - This helps to thicken the blueberry pie filling Lemon zest and Lemon Juice - freshly squeezed, I do not recommend bottled Cassis Liquor - This is a dark flavored liquor made with black currents. If you can’t find this you can always use vanilla extract for flavoring. Vanilla - Use a real vanilla extract or vanilla bean pods
How to make Blueberry Pie
See and print the full recipe below.
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.Mix the blueberries, the ½ cup of sugar, the flour, lemon zest, lemon juice, and cassis in a large bowl.Carefully ease one pie crust (recipe linked in the ingredients list) into a 9-inch pie plate, making sure not to stretch the dough at all, 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 have 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 two edges together with a dinner fork. Brush the top crust with the eggs 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 each pie into 8 equal pieces. Serving size: 1 slice.
Other Recipes to Try
Baked Feta Pasta Stuffed Italian Sausage Baked Oats with Peanut Butter Air Fryer Crispy Fish Sandwiches Lighter Fettuccine Alfredo Sauce If you’ve tried this Fresh Blueberry Pie recipe or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to share on Pinterest 3.8 from 5 reviews
