Creating this blueberry pie recipe
This post is sponsored by Almond Breeze. All text and opinions are 100% my own. Thank you for supporting the brands who help make Broma possible!
OK, so I’ve made it known, albeit quietly, on the blog that I’m just not the biggest fan of pie. I find it… boring. Like, where’s the chocolate?! But even though I don’t like pie, I do like creating pie recipes that make me think twice about pie. It’s like a little challenge for myself. Because if I can make a pie recipe that I like, I know it’s a damn good pie.
Does that make sense? Please tell me I’m not crazy.
This fresh blueberry pie is one of those “hey, maybe I do like pie” pies. It’s a Fourth of July Blueberry Pie, made with wild blueberries and the most delicious flakey pie crust. This pie would be perfect for July 4th gathering, as it’s just about as ‘murican as it gets. I mean, just look at those stars!
Omg and can we talk about the crust? It’s layered and flakey and just about the most perfect pie crust I can imagine. I used Almond Breeze Unsweetened Original almondmilk in it, which made for a great binder for the crust, and baked beautifully.
And then, of course, there’s the blueberry pie filling. I opted for using wild blueberries, which are smaller than the traditional highbush blueberries you get in the produce section. I recommend using wild blueberries in this pie because I’ve found that when I make pies with highbush blueberries they’re waterier and take longer to cook off. So wild blueberries are the way to go. I got mine in the freezer section and allowed them to thaw out for about 30 minutes before making my filling.
How to make blueberry pie
This blueberry pie recipe is about as easy as it gets when it comes to making homemade pie. I’ve added as much detail to each recipe step as possible so you feel 110% confident making the pie crust and filling yourself. The basic steps for making this homemade blueberry pie are:
Make the pie crust — Making homemade pie crust is what seems to intimidate people the most. To make the pie crust, you first need to stir together the dry ingredients (flour, sugar, salt). Then, cut in the cold butter with a pastry cutter or a fork. You’ll want to work quickly here, because you don’t want to butter to get too warm. The goal is the mix in the butter until only pea-sized chunks remain — you may have to rub the butter between your fingers if you’re struggling to break it up with the pastry cutter.
After the butter has been incorporated, pop the bowl into the freezer for 15 minutes. Then add in the almondmilk and lemon juice and mix it in with your hands. Let the crust chill in the fridge for at least 30 minutes (this will make it easier to roll out).
Make the filling — The blueberry pie filling is the easiest part of this recipe. Just mix together the 4 ingredients and let them sit in the bowl while you roll out the pie crust.
Assemble the pie — Roll out half the pie crust and lay it in the pie plate. If possible, crimp the edges with your fingers, or simply fold the excess dough over onto itself. No one will care if the crust looks a little rustic! Scoop in the blueberry pie filling, and then roll out the second pie crust. I used star-shaped cookie cutters to cut out a fun pattern and laid the pie crust stars on top of the filling. You could also lay the second pie crust on top of the first like a traditional pie, but where ‘s the fun in that?
Bake the blueberry pie — You’ll know when the pie is finished baking once the filling starts to bubble up and the crust is a lovely golden brown.
Tips for making the BEST blueberry pie
Chill the dough — It’s crucial that you let the dough chill in the fridge before rolling it out. This will firm up the butter and make it easier to roll the crust out.
Use a slotted spoon to distribute the filling — While you’re rolling out the crust, let the blueberry pie filling rest in a bowl on the counter. The berries will release some of their juices, and you don’t want that excess moisture in the pie. Use a slotted spoon to transfer the filling to the pie crust to avoid adding all that juice into the pie!
Tent the pie with aluminum foil, if needed — If it looks like your crust is cooking too quickly, you can lightly tent the blueberry pie with aluminum foil to prevent the crust from burning. You want a golden brown crust, though, so don’t tent the pie too soon!
Don’t serve the pie warm — As much as warm pie is tempting, I seriously recommend allowing your pie to sit for at least 4 hours before serving. This will allow everything to thicken beautifully, and will give you a structured pie that won’t fall apart when cut into.
Fourth of July Blueberry Pie
This delectable Fresh Blueberry Pie features a flakey pie crust and is perfect for your next summer get-together, barbecue, or picnic!
- Prep Time: 40 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 6 hours 20 minutes
- Yield: 1 pie 1x
For the pie crust
- 2 1/2 cups flour
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 2 sticks butter, cold, cut into cubes
- 1/2 cup cold Almond Breeze Unsweetened Original almondmilk
- 1 tablespoon lemon juice
- 1 egg, for egg wash
- turbinado sugar, for sprinkling
For the filling
- 6 cups wild blueberries
- 1 cup granulated sugar
- 1/4 cup lemon juice
- 1/3 cup cornstarch
For the pie crust
- In a large bowl, mix together flour, sugar, and salt. Using a pastry cutter, cut butter into flour mixture until only pea-sized pieces of butter remain. Work quickly so you keep the butter as cold as possible. If you’re struggling to break up the pieces, you can rub the butter between your fingers.
- Place mixture into freezer and flash freeze for 15 minutes.
- Remove from freezer and pour in almond milk and lemon juice. Using your hands, fold mixture to combine. You will want to work quickly, using the sides of the bowl to push the dough into itself. Mix only until just combined.
- Separate dough into 2 equal pieces, form into disks, and wrap in plastic wrap. Place in fridge for at least 30 minutes, but up to 2 days.
Make the pie
- Once the pie dough has chilled, it’s time to assemble your pie. Preheat oven to 425°F. Grease a standard sized pie pan with butter. Set aside.
- In a large bowl, combine all filling ingredients. Let sit while you roll out your pie dough.
- Remove one pie dough disk from the fridge. On a lightly floured work surface, roll dough out to 1/4 inch thick. Carefully place dough into pie pan, pushing into the pan. Fold the edge of the dough over on itself, and use your fingers to create a crimped edge. Or, if you don’t know how to do this, just leave it be. It will look great regardless!
- Use a large slotted spoon to scoop the filling into your pie pan, straining out any extra juices. Set aside.
- Take your second pie disk out of the fridge. Again, roll it out until it’s 1/4 inch thick. Use varying sized star-shaped cookie cutters to cut dough into stars. Arrange over pie filling.
- Brush your entire pie with an egg wash, then sprinkle with turbinado sugar.
- Bake for 20 minutes at 425°F, then turn temperature down to 375°F and continue to cook pie for an additional 50-60 minutes. If your pie crust looks like it’s cooking too fast, you can lightly tent your pie with aluminum foil. You know your pie is done when the filling is bubbling slightly.
- Remove from oven and allow to cool for at least 4 hours before serving.