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Homemade Blueberry Pie

Blueberry Pie, the perfect pie with a tender homemade crust filled with a fresh blueberry filling made from scratch. Looking for a fresh fruit dessert recipe? This fruit pie is it!

Blueberry pie with a slice on a black plate.


 

Despite the heat, there are many reasons to love Italy in August, and making pies with fresh fruit, like blueberry pie, is one of them.

Back in my Canadian life, I was always nominated the Pie and Tart baker for our family holiday get-togethers. When I first arrived in Italy I didn’t give much attention to pies, but after discovering fresh blackberries and blueberries growing in our vineyard, I’ve started up again.

And there’s no better time to make a blueberry pie than in August. Most Italians take the entire month off to celebrate one of Italy’s biggest holidays, Ferragosto. It’s a holiday that’s been around since ancient times and is also celebrated along with the Catholic Church’s celebration of the Virgin Mary’s Assumption to Heaven.

Even to this day most Italians close up shop and go on vacation for a big part of the month of August.

So, what does this have to do with pie? Well, one holiday we spent the day at our friends’ house in the country. Surrounded by vineyards and lovely blueberry bushes,  which I noticed still had quite a few berries.

I could not let those berries go unobserved! Nonchalantly,  I asked, “please pretty please may I have them?” I really needed to make some Blueberry Pies. I figured I could bribe her with a pie or two!

So even though I sometimes complain about the very hot summer weather, pies make up for it. As long as I get a nice breeze through the house it’s worth turning on the oven to make a delicious sweet homemade pie.

A slice of berry pie on a black plate.

Ingredients

For this recipe, I knew the perfect pastry would be my trusted Crostata Italian pastry. The easy filling I kept simple with fresh fruit, sugar, and butter.

  • All-purpose flour
  • Sugar
  • Baking powder
  • Room temperare large egg plus one egg yolk
  • Room temperature butter cut into cubes
  • Fresh blueberries
  • Sugar
  • Flour
  • Lemon juice
  • Softened butter
Ingredients to make a blueberry pie on a wooden board.

How to Make the Pastry

In a large bowl, whisk the flour, sugar, and baking powder. In a small bowl, lightly beat the whole egg and egg yolk. Make a well in the middle of the flour mixture and add beaten egg and butter. Use a fork to combine them with the dry ingredients.

The dry ingredients in a glass bowl with butter and egg in the middle.

Once combined, turn the mixture onto a lightly floured surface and work it to form a soft dough. Wrap it in plastic and refrigerate the pastry for 30 minutes.

The dough before and after rolled and ready for chilling.

When it’s chilled, unwrap it and knead it a couple of times to soften it. Roll it out to 1/8″ thickness. Fit the dough into a 9 inch pie plate or six 4″ tart pans and prick the dough with a fork.

the dough rolled and placed in the pie plate.

How to Make Blueberry Pie Filling

Mix the berries, sugar, flour, and lemon juice in a mixing bowl. Use a fork to gently squish the berries. You don’t need to break them down completely – just enough to release some of the juice.

The ingredients for the blueberry filling in a glass bowl before and after mixed.

Divide the mixture between the pie pan or tart pans. Top the filling with two small dots of butter per tart or 8 dots for a single pie, at this point the pie can either be topped with the extra dough, you can do strips or cutouts, or as I sometimes like to do is just leave the pie open without extra dough.

The filling in the plate before and after baked.

Make sure you leave space for the steam to escape between the pieces of dough on top. Don’t completely cover the filling. Sprinkle the crust with sugar and bake the pies for approximately 20 to 25 minutes at 375°F.

Allow the pies to cool before serving so the filling can set.

FAQ

How do you thicken berry pie filling?

For this recipe, the filling thickens as it bakes. It is very important to leave space for steam to escape from the pies – that moisture is from the fruit and as the steam escapes, the filling will reduce and thicken. You should also let the pies cool completely. This will allow the filling to thicken and set. Some recipes call for cornstarch to thicken pie filling, but for this one, I make it without cornstarch.

Why is my blueberry pie filling so runny?

Did you leave space or cut vents into the top crust before baking? Your filling will be runny if the steam can’t escape. Also, make sure the pies are cooled before serving.

How should you store pie?

You can keep it at room temperature for one to two days or store your pies in the refrigerator for up to three to four days. Keep them loosely covered.

What other berries can I use?

You can substitute with blackberries, huckleberries, raspberries or even gooseberries. I have often made this recipe with blackberries which are delicious.

The pie baked on a wooden board.

How to freeze a berry pie

The pie can be frozen baked or unbaked to freeze baked, let the pie cool completely, then place in a freezer safe bag or container, it will keep for up to 4-6 months in the freezer. Thaw the pie at room temperature. The thawed pie can be re-heated in a pre-heated 375F (190C) oven for approximately 15 minutes or until warmed through.

To freeze the unbaked pie (which is a better idea since a baked frozen pie can cause the crust to become soggy). Before freezing refrigerate the pie until the crust is firm, then wrap well in plastic wrap then again in foil, place in a freezer safe bag and freeze for up to 4-6 months.

When you are ready to bake the pie, place the frozen pie on a cookie sheet and bake from frozen, in a pre-heated 425F (220C) for 15 minutes, then reduce the heat to 375F (190C) and bake for another 30-45 minutes, if the crust is browning too much then cover the pie with foil and continue baking.

For summer there’s nothing better than a fresh fruit dessert especially the best blackberry pies. Enjoy!

The blueberry pie slice on a black plate.

More Fruit Desserts

A slice of blueberry pie on a black plate.

Homemade Blueberry Pie

Rosemary Molloy
Blueberry Pie, the perfect pie with a tender homemade crust filled with a fresh blueberry filling made from scratch.
Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 30 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 6 servings
Calories 504 kcal

Ingredients
 
 

FOR THE PASTRY

  • 1 ¾ cups all purpose flour
  • ½ cup sugar
  • 1 teaspoon baking powder
  • 1 large egg (room temperature)
  • 1 large egg yolk (room temperature)
  • ½ cup + 2 tablespoons butter (room temperature- cut into cubes) (140 grams – total)

FOR THE FILLING

  • 3 cups fresh blueberries (raspberries or blackberries)
  • 6 tablespoons sugar (75 grams)
  • 6 tablespoons flour (49 grams)
  • juice from ½ lemon (1 ½ tablespoons)
  • 2 tablespoons butter (soft)

Instructions
 

FOR THE PASTRY

  • Lightly oil & flour or spray a 9 inch (23 cm) or 6 4 inch (10 cm) tart pans.
  • In a large bowl, gently whisk together the flour, sugar and baking powder, make a well in the middle and add the slightly beaten egg and yolk and butter and combine with a fork. At this point turn mixture onto a slightly floured surface and work the mixture to form a soft dough. Wrap in plastic and refrigerate for 30 minutes.
  • Remove from fridge and knead the dough a couple of times to soften it up again on a lightly floured surface. Roll out to 1/8" thickness. Place cut out dough into the prepared pie/tart pans and prick the dough with a fork.
  • Pre-heat oven to 375° (190° celsius).

FOR THE FILLING

  • In a medium/large bowl mix together the berries, sugar, flour and lemon juice, squish gently with a fork while mixing (but do not squish berries completely).
  • Divide the mixture between the pie pan or tart pans. Top the filling with two small dots of butter per tart or 8 dots for a single pie, at this point the pie can either be topped with the extra dough, you can do strips or cutouts, (or as I sometimes like to do is just leave the pie open without extra dough). Do not completely cover the berries with the dough because steam must be able to escape while baking. Sprinkle the dough with sugar and bake for approximately 25-30 minutes (18-20 minutes for tarts). If the crust is browning too much, cover with foil and continue baking. Enjoy!

Notes

This pastry recipe will make 2 crusts, if you decide to make an open pie then you can double the recipe and make 2 pies, freeze the dough it will last up to 6 months or refrigerate for up to 3 days. Or you can make these delicious Italian cookies.
Store the baked pie at room temperature for one to two days or store your pies in the refrigerator for up to three to four days. Keep them loosely covered.
The pie can be frozen baked or unbaked to freeze baked, let the pie cool completely, then place in a freezer safe bag or container, it will keep for up to 4-6 months in the freezer. Thaw the pie at room temperature. The thawed pie can be re-heated in a pre-heated 375F (190C) oven for approximately 15 minutes or until warmed through.
To freeze the unbaked pie (which is a better idea since a baked frozen pie can cause the crust to become soggy). Before freezing refrigerate the pie until the crust is firm, then wrap well in plastic wrap then again in foil, place in a freezer safe bag and freeze for up to 4-6 months.
When you are ready to bake the pie, place the frozen pie on a cookie sheet and bake from frozen, in a pre-heated 425F (220C) for 15 minutes, then reduce the heat to 375F (190C) and bake for another 30-45 minutes, if the crust is browning too much then cover the pie with foil and continue baking.
You can substitute with blackberries, huckleberries, raspberries or even gooseberries. I have often made this recipe with blackberries which are delicious.
 

Nutrition

Calories: 504kcal | Carbohydrates: 74g | Protein: 7g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 238mg | Potassium: 196mg | Fiber: 3g | Sugar: 36g | Vitamin A: 969IU | Vitamin C: 7mg | Calcium: 56mg | Iron: 3mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

Republished from August 21, 2015.

17 Comments

  1. 5 stars
    Fabulous! I used lime zest instead of lemon juice (because that’s what I had available), but still turned out great! We did a mix of raspberries and blackberries as that’s what we picked today.

  2. 5 stars
    Delicious!! Went berry picking and used fresh olallieberries, strawberries, and peaches instead of blackberries. Made some with 2 inch tart pans and they took about 12-15 min, all turned out flaky and delicious and just the right amount of sweetness in the fillings. Thanks for the great recipe!

    1. Hi Karen, sure no problem, just don’t thaw completely before baking, the pie may also need 5-10 minutes extra to bake. Hope that helps.

  3. I couldn’t find on the recipe how many mini pies this yields– how many can I expect from this recipe? Thanks!

    1. Hi Sarah, sorry you missed it, but if you look in the recipe directions (under pre-heat oven) I wrote that I got 5 4 inch tarts and 3 mini muffin tarts, but I think if you did all mini muffin tarts you could probably get about 12 or even 6 – 8 medium muffin tarts. Hope that helps.

  4. Rosemary–stunning pie and I love learning more about history. In fact, I read this to my kids just now for a mini history lesson 🙂

  5. 5 stars
    How I wish I could bake this now! Haven’t been baking for sometime but I will be saving this. Your food shots are gorgeous, as always 🙂

  6. Your tarts are adorable and they look delicious. I like the idea of tarts like muffins you can grab a dessert and make a quick getaway. Thank you for sharing!!

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