Blueberry Pie

Blueberries are in season, so I decided to celebrate with blueberry pie. I spent some time in the kitchen yesterday, and came up with a quick and easy blueberry pie recipe that you’re going to love. It only dirties one bowl, one pie plate and a couple measuring cups/spoons, and it only takes about 5 minutes to put together. Seriously, unless you live right next to the grocery store, it would take you longer to go buy a blueberry pie.

Blueberry Pie Recipe

You can use fresh or frozen blueberries in this recipe.

Prep Time:

5 minutes

Cook Time:

1 hour

What You Do:

In a large mixing bowl, toss the blueberries with the lemon juice.

Add the granulated sugar and cornstarch, and toss to combine.

Preheat your oven to 450° F. Then, press a chilled pie crust into a 9-inch pie plate. Use your favorite pie crust recipe or a store-bought crust—either will work. I tend to use homemade crusts for special occasions and ready-made crusts the rest of the time. There’s nothing hard about making pie crust, but if I skip that step, I can have a pie in the oven in less than 5 minutes, and that’s a better fit for my busy lifestyle.

Pie crust freezes beautifully, so I keep my freezer stocked. Whenever a pie craving hits, I just pull one out, and let it thaw on the counter for 30 minutes or so. Easy!

Alright, so once your pie crust is ready to go, pour the blueberries in, and spread them out, so they fill the crust evenly. This store-bought pie crust is a bit skimpy, but we’ll make it work.

Add the top crust; trim the excess dough; and pinch around the edges to lock all that blueberry goodness in. Be sure to cut some slits in the center of your crust, so the steam can escape.

This time, instead of cutting slits, I decided to use a cookie cutter to cut star shapes out of the crust. Then, I added a bit of water to the back of the star cut-outs, and reattached them to the crust for a bit of a 3-D effect.

Because it pains me to waste food (or anything, for that matter). I always save my pie crust scraps. I just roll them into a ball, drop them into a freezer bag and pop them into the freezer. Every few pies I usually have enough dough to roll out another pie crust.

If you always struggle to keep the edges of your pie from burning, while you’re waiting for the center to cook, this is the answer. It’s a silicone pie shield. I started using them a few years ago, and I love love love them. It snaps around the edge of your pie to protect it from the heat. It doesn’t fall off like aluminum foil, and it adjusts to fit whatever size pie plate you have. Brilliant stuff, really. Since I often bake pies two at a time, I own two of these.

Okay, so now that you know all about my love of pie shields, let’s get this pie in the oven, shall we?

Since fruit pies have a tendency to ooze when they’re baking, I recommend placing your pie on a foil-lined cookie sheet. Tossing a piece of foil sure beats having to clean your oven.

Bake your pie at 450°F for 10 minutes. Then, adjust the temperature to 350°F, and bake for another 50 minutes or so. You’ll know your pie is done when the crust develops a nice golden brown color.

Now, I know you’re going to want to eat your blueberry pie as soon as it comes out of the oven, but fight the urge, if you can. This will give the filling time to gel, so you get beautiful, clean slices. If the temptation proves to be too much, don’t sweat it. Your pie will still taste out-of-this-world-good. It’ll just have a juicier center, kind of like a cobbler.

We added a couple scoops of vanilla ice cream, and called this dinner last night. Yum!

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