Classic Blueberry Pie Recipe

Over the past two weeks, our blueberry bushes have begun to produce pints after pints of berries and that means it is time to make blueberry pie!

As soon as our blueberry bushes start to show signs of that the berries are arriving, the first thing that we must do is to cover them with a net.

Otherwise, all the critters at the farm, especially the birds, will eat them for their daily snack.

We simply toss a fine mesh net over top of the bushes to protect the berries until they are full sized and ready to pick.

This is the only way that we can be sure that we have enough blueberries for not only pie, but also blueberry muffins and blueberry pancake syrup.

But this season, maybe because of the exorbitant amount of rain that we have had, our blueberry bushes are producing quite well.

So after my morning 10 minute stroll through the garden this morning, I grabbed my harvest basket and began to fill it with dark blue, plump berries.

And within just a few minutes, I had more than enough to make a blueberry pie.

Blueberry Pie Tradition

Our blueberries always tend to ripen the last couple weeks of June and the first week of July.

Fortunately for us, we use that to our advantage and make a blueberry pies for our Independence Day Celebrations.

Depending on how many blueberries that we have available, we will make an extra pie or two and freeze it for later use.

Or, if time is of essence, we will make then freeze the blueberry pie filling itself.

Either way, it is a fantastic way to use and preserve the blueberries so that they don’t go to waste.

But every year, when we get invited to attend our families large 4^th of July party, we always get asked if we would make our blueberry pie for the dessert table.

Of course, it works perfectly for us since we already have the blueberries on hand!

The Pie Crust

This recipe requires two pie crusts. One for the bottom of the blueberry pie and one for the lattice crust on top.

If making the lattice crust stresses you out, then by all means add the full pie crust on top. Just remember to vent it by cutting small slits in the crust prior to baking.

However, if you want to make life even easier, you can skip the top pie crust all together if you prefer.

Or if you are feeling crafty or Patriotic, you can use a small star cookie cutter to make star cut outs of the dough.

Then all you do is place the cut dough pieces right on top of your blueberry filling when baking.

Blueberry Pie Filling

When most people talk about making a fruit pie, rarely does blueberry pie enter into the conversation.

Apple pie, peach pie, and cherry pie are almost always on the top of the list.

But there is nothing easier than making a blueberry pie! That is because there is no need to peel or remove seeds/pits of this fruit.

All that you must do is wash the blueberries and mix it in with just a few ingredients.

First you will most likely want to add a sweetener unless you are picking fresh berries off a bush.

The store bought blueberries are much less sweet than fresh picked berries. I always recommend tasting a couple of berries and adjust the amount of sugar you add to your pie filling as necessary.

Then you will want to use a thickening agent. I prefer to use arrowroot powder. However, corn starch or flour could also be used.

Just remember, the pie filling will thicken as it sits and cools. In fact, I prefer to make this pie the day before I serve it so that the filling has time to thicken up nicely.

Other Helpful Hints

Before I even begin to make this recipe, I make a pie crust shield out of aluminum foil.

Tear off a large piece of foil and lay it out on the counter. Then flip the pie plate over and draw a circle 1 inch away from the edge.

Flip the pie plate over and place in the center of the circle. Trace the bottom of the dish.

All that is left to do is cut the aluminum foil so that you have a pie crust shield that fits your pie dish perfectly.

Of course, you can also purchase a pie crust shield as well. I used to have one and it worked quite well.

When you go to bake your pie, be sure to place the pie dish on a large baking sheet. This will help you prevent any spillovers on the bottom of your stove.

Even better – line your baking sheet with parchment paper for easy clean up!

And finally, and the most difficult step. Wait at least 3 hours before serving your blueberry pie!

I know, I know, but the pie filling needs time to set. You will thank me later!

As I stated before, I actually prefer to make my blueberry pie the night before. It is a great recipe that you can make ahead, especially when preparing for a busy holiday gathering.

Enjoy!

Mary and Jim

Jim and Mary Competti have been writing gardening, DIY and recipe articles and books for over 15 years from their 46 acre Ohio farm. The two are frequent speakers on all things gardening and love to travel in their spare time.

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