Blueberry Pie

When blueberries are in season, what better way to do with them (other than eat them right out of the basket) than make blueberry pie?

Blueberries have proven to be a “superfood,” so good for you that you should make every effort to eat them. (Like we need a reason, right?)

Blueberries are in season in early summer, but they freeze well, and you can easily make this cake with frozen berries.

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Check out this homemade blueberry pie recipe

Swaps and Substitutions

If you don’t have all the ingredients on hand, there are a few ways you can make this easy blueberry pie.

Substitute an equal amount of arrowroot for cornstarch, flour, or tapioca.
Swap out half the blueberries for other berries like strawberries or blueberries.
Use store-bought crust (deep dish) instead of homemade.
If you don’t have fresh lemons, use bottled lemon juice and omit the zest.

How to store homemade blueberry pie

Cover the cake loosely and store on the counter for 3 to 4 days. After 4 days store covered in the fridge for another 3 days.

We do not recommend freezing this cake.

More blueberry recipes to try!

Blue Berry muffins
Blueberry jam in the microwave
blueberry slump
blueberry cake
blueberry sorbet

blueberry cake

preparation time
60 minutes

cooking time
60 minutes

total time
2 hours

portions
8 servings

Using quick-cooking tapioca to thicken the filling will prevent the cake from having tiny tapioca pearls by first grinding it into a powder in a spice grinder or mini-processor.

Crust:

A recipe for a above and below crust from our unbeatable crust pastry

Ingredients for the filling:

6 cups (about 2 1/4 pounds) fresh or frozen blueberriesrinsed and stems removed (if using frozen, thaw and drain first)
1 teaspoon Finely grated Lemon peel
1 tablespoon lemon juice
1/4 Cup (about 30g) cornstarchAll-purpose flour or quick-cooking tapioca
1/2 cup (100G) sugar
1/2 teaspoon Cinammon

Egg Wash Ingredients:

1 egg
1 tablespoon milk

Prepare the bottom crust:

Take a sheet of dough out of the fridge and let it sit for 5 to 10 minutes to get rid of the cold.

Place it on a lightly floured, clean, flat surface. Roll it out into a circle about 13 cm wide.

Place the rolled out dough onto a 9 inch cake pan. Trim the edges to 1/2 inch beyond the edge of the plan. Place in the fridge to cool.
Make the blueberry filling:

Take the second sheet of dough out of the fridge to warm while you make the filling.

In a large bowl, combine the blueberries, sugar, cornstarch (or flour or quick tapioca), cinnamon, lemon zest, and lemon juice. Stir them gently so all the blueberries are coated in a little sugar and flour.
Fill the bottom crust:

Remove the bottom crust from the refrigerator and add the sugar-coated berries to the pan.
Roll out the second sheet of dough:

Use a rolling pin to roll out the dough to the same size and thickness as the first. Pour over the berry filling.

Pin the top dough over and under the edge of the bottom dough and pinch the edges with your fingers.

Place in the fridge while you wash the egg.
Preheat the oven:

Place the baking rack in the center of the oven and preheat to 425°F.
Spread the cake with the egg wash:

Whisk together the egg and milk to make an egg wash. Brush the top crust with egg wash. Score the top of the cake with several slits (to allow steam to escape while baking).
Bake a cake:

Place the pie on the middle rack of the oven, placing a foil or silpat-lined baking pan on the bottom rack to catch any overflowing filling.

Bake at 425° for 20 minutes. Reduce heat to 350°F and bake an additional 30 to 40 minutes or until juice is bubbling and thickened.
Let the cake cool, then serve:

Place on a wire rack to cool. Let cool completely before serving.