Whether it is summer when blueberries are ripe or winter when frozen blueberries can help remind us of summer, it's always the perfect time to make this homemade blueberry pie recipe.
Roll out 1 disk of pie dough 12 inches and lay it into a 9-inch pie plate letting the edges hang over the sides. Wrap the dough-covered pie plate with plastic wrap and refrigerate it for at least 30 minutes.If preparing a lattice top, cover a baking sheet with parchment paper. Roll out the remaining disk of pie dough on a floured surface, approximately 1/8" thick, and cut it into strips 1/2" wide. Place them on the baking sheet and cover them with plastic wrap. Place it in the refrigerator while you prepare the filling.
Blueberry Pie Filling Recipe
Place 3 cups of blueberries in a medium saucepan over medium heat. Using a potato masher, mash the berries several times until they start releasing some juice. Cook, stirring occasionally until half of the berries have broken down and the mixture has thickened and reduced by half, approximately 1½ cups, about 8 to 10 minutes. Let cool slightly.
Adjust the oven rack to the lowerest position and preheat the oven to 400 °F.
Peel and shred the Granny Smith apple. Wrap it in a dish towel over a bowl and twist the towel to wring the apple dry of excess juice.
Using a large bowl, add the apple, sugar, tapioca, lemon juice, lemon zest, salt, cooked blueberries, and the remaining 3 cups of uncooked blueberries. Stir together.
Assemble and Bake
Remove the pie crust from the refrigerator and fill it with the blueberry filling and add the diced butter to the top.
Top the pie with a second crust or the lattice crust and flute the top and bottom crusts together. Beat the egg with the tablespoon of water in a small bowl and brush the top with the egg wash. Sprinkle the top with turbinado or white sugar.
Beat the egg with the tablespoon of water in a small bowl and brush the top with the egg wash. Sprinkle the top with turbinado or white sugar.
Place the pie on a parchment paper or foil-lined baking sheet and place and bake for 25 minutes. Reduce the oven temperature to 375 °F and bake for an additional 35 to 50 minutes longer. The filling should be bubbling and the crust golden brown.
Let the pie cool on a wire rack until the filling has set, approximately 4 hours, and serve.
Notes
Nutritional information doesn't include a pie crust.We store fruit pies in the refrigerator to keep the filling from breaking down and making the crust soggy.Recipe adapted from "The Perfect Pie" America's Test Kitchen
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.