What if the pie crust edges are cooking too fast?

Check your pie about halfway through and if the edges are cooking faster than the pie you can cover them up. Use aluminum foil to cover the edges.

Do you have to thaw frozen blueberries before baking a pie?

Nope. Just toss them in frozen and you’re good to go! If you thaw them first, doing so can alter the moisture content and potentially make the pie soggy.

How do you thicken a blueberry pie?

The cornstarch is used in this easy blueberry pie recipe as a thickener. Other recipes might call for sugar, flour, or tapioca. But I prefer just to use cornstarch to keep my blueberry pie from being runny.

Should I prebake my crust for blueberry pie?

Nope! You can simply prepare your Homemade Pie Crust and pop it into your pie plate. Add the blueberry pie filling and the top crust and bake everything together.

Easy Blueberry Pie Recipe | 7 Simple Ingredients!

Blueberry Pie

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5 from 1 review

Make this easy blueberry pie recipe no matter the season – use frozen or fresh blueberries for a sweet, juicy filling in a flaky golden brown crust!

Author: Tiffany
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Yield: 8 slices 1x
Category: Desserts
Method: Bake
Cuisine: American

Ingredients

Scale

Two batches of Homemade Pie Crust
6 cups fresh or frozen berries
1 Tbsp lemon juice
½ cup sugar plus some for sprinkling
¼ cup cornstarch
4 Tbsp unsalted butter, cold and cut into small pieces
2 Tbsp milk

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Instructions

Prepare both homemade pie crusts. Roll one out to approximately 12 inches in diameter and place it into a pie dish; set aside.
Toss together berries and lemon juice. Add sugar and cornstarch and toss to coat the berries evenly. Pour the berries into the pie shell and dot the filling with the butter.
Roll out the second pie crust into 12 inches and cut into 1″ strips. Place the longest strip across the center of the pie. Place the second-longest strip perpendicular to the first. Alternating directions (top to bottom, then left to right), place the remaining strips on the pie leaving about ½ – 1 inch between each strip. Gently lift up the strips to create a woven look. When the lattice is complete, fold the bottom crust over the ends of the lattice top and secure by pinching the dough together. Brush the top of the crust with milk and sprinkle with sugar.
Preheat the oven to 400 degrees and bake for 50-60 minutes, until the fruit is bubbling and the crust is golden. Let cool for at least one hour before serving.

Notes

Pie dough: Although I prefer to make my own homemade pie crust, you can use a store-bought refrigerated pie dough in a pinch. Be sure to take a look at the ingredients to avoid the yucky fillers that can sometimes be found in packaged foods.
Blueberry filling: Since this is such a quick and easy recipe with fresh real-food ingredients, there’s really no need to use canned filling. Plus, a canned filling is likely to be filled with high fructose corn syrup, and other fillers, which are yucky ingredients that we ditched a long time ago…and we’ve never looked back!

Nutrition

Serving Size: 1 slice
Calories: 271

Find it online: https://dontwastethecrumbs.com/blueberry-or-blackberry-raspberryor-all-of-the-above-pie/