Published: · Modified: by Jenna · This post may contain affiliate links · 10 Comments
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You don't have to wait until blueberries are in season to make this fresh blueberry pie. They freeze very well and you can make this pie all year long!
Ina never disappoints me with her recipes and this is another great one. She uses a little amount of Cassis liquor to flavor the pie filling and if you don't want to buy a bottle of that just for this recipe I understand. You can use vanilla extract instead. This pie gets better as it sits the next day. The first day, I tried it, I thought the blueberries weren't sweat enough. After a day of sitting the pie got better.
Ingredients for Blueberry Pie
Blueberries - Use fresh blueberries or frozen blueberries
Sugar - I have not tested this recipe with any sugar substitutes
Flour - This helps to thicken the blueberry pie filling
Lemon zest and Lemon Juice - freshly squeezed, I do not recommend bottled
Cassis Liquor - This is a dark flavored liquor made with black currents. If you can’t find this you can always use vanilla extract for flavoring.
Vanilla - Use a real vanilla extract or vanilla bean pods
How to make Blueberry Pie
See and print the full recipe below.
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Mix the blueberries, the ½ cup of sugar, the flour, lemon zest, lemon juice, and cassis in a large bowl.
- Carefully ease one pie crust (recipe linked in the ingredients list) into a 9-inch pie plate, making sure not to stretch the dough at all, or it will shrink as the pie bakes. With a sharp knife, cut the excess dough off at the edge of the pie plate. Spoon the blueberry mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you have all the juices.
- Brush the edge of the crust with the egg wash. Carefully lay the second crust on top, again easing -- not stretching -- it onto the pie. Cut the excess dough off at the edge of the pie plate. Press the two edges together with a dinner fork. Brush the top crust with the eggs wash, cut three slits for steam to escape, and sprinkle with sugar.
- Place the pie on the prepared sheet pan and bake in the middle of the oven for 45 to 50 minutes, until the filling is very bubbly and the crust is nicely browned. Allow to cool and serve warm or at room temperature.
- Cut each pie into 8 equal pieces. Serving size: 1 slice.
Other Recipes to Try
Baked Feta Pasta
Stuffed Italian Sausage
Baked Oats with Peanut Butter
Air Fryer Crispy Fish Sandwiches
Lighter Fettuccine Alfredo Sauce
If you’ve tried this Fresh Blueberry Pie recipe or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to share on Pinterest
Fresh Blueberry Pie
5 Stars4 Stars3 Stars2 Stars1 Star3.8 from 5 reviews
- Prep Time: 20min
- Cook Time: 50min
- Total Time: 70min
- Yield: 1 pies 1x
- Category: Medium
- Method: Oven
- Cuisine: American
Description
You don't have to wait until blueberries are in season to make this fresh blueberry pie. They freeze very well and you can make this pie all year long!
Ingredients
Scale
- 4 cups fresh blueberries, washed and dried
- ½ cup sugar, plus extra for sprinkling
- ½ cup all-purpose flour
- 1 teaspoon grated lemon zest
- ¼ cup freshly squeezed lemon juice
- 1 tablespoon cassis liqueur
- 2 Perfect Pie Crusts
- 1 egg beaten with 1 tablespoon milk or cream, for egg wash
Instructions
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Mix the blueberries, the ½ cup of sugar, the flour, lemon zest, lemon juice, and cassis in a large bowl.
- Carefully ease one pie crust (recipe linked in the ingredients list) into a 9-inch pie plate, making sure not to stretch the dough at all, or it will shrink as the pie bakes. With a sharp knife, cut the excess dough off at the edge of the pie plate. Spoon the blueberry mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you have all the juices.
- Brush the edge of the crust with the egg wash. Carefully lay the second crust on top, again easing -- not stretching -- it onto the pie. Cut the excess dough off at the edge of the pie plate. Press the two edges together with a dinner fork. Brush the top crust with the eggs wash, cut three slits for steam to escape, and sprinkle with sugar.
- Place the pie on the prepared sheet pan and bake in the middle of the oven for 45 to 50 minutes, until the filling is very bubbly and the crust is nicely browned. Allow to cool and serve warm or at room temperature.
- Cut each pie into 8 equal pieces. Serving size: 1 slice.
Notes
myWW points: Blue 8; Green 8; Purple 8
Nutrition
- Serving Size: 1 slice
- Calories: 308
- Sugar: 22g
- Sodium: 171mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 4g
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Reader Interactions
Comments
Katy Hermia Elizabeth says
Sorry I rescind my prior comment! I see now there is a mention also to egg wash the top further down! My fault, apologies. I think how this turns out on top depends a great deal on type of oven & position in the oven, I would prob egg wash it 5 or 8 minutes from the end if at all to be safe
Katy Hermia Elizabeth says
Jane has misunderstood only. The egg wash is merely to line the top rim of the bottom part of the pastry, then as the top gets laid onto the pie at the correct time, then the edges bind to the bottom part, so it is a small amount merely to bind. Having said that there is nothing stopping anyone at latter cooking stage near end to brush small bit milk on top if you like the effect. I think Jane must of accidentally plastered the egg wash all over the top & this would account for her disappointing top, she should therefore rescind or re-update her review & adjust the stars to reflect this.
Might I just say that you can use a tiny bit little sloe gin too if you don't have cassis, different but nice, same for Haw Gin. Otherwise a dash of brandy lifts it.
Jane says
It is excellent except for the egg wash. The crust came out darker than normal. Next time I will leave out the egg wash.
Jenna says
Thanks for the review. Perhaps if you didn't change the recipe it might have worked out and been ok. Lots of people love this pie recipe from Ina.
Diane Wisniewski says
Our blueberries weren’t particularly sweet, and there was too much lemon juice in the recipe. For the same amount of blueberries, other recipes use 1 Tablespoon rather than 1/4 cup. I made a crumb topping that used an additional 1/2 cup of sugar which should have made the pie extra sweet, but It was sour. We threw it away.
Jenna says
Yes she makes great recipes!
Frieda says
I have made this exact recipe and it is turned out great. It is from Ina Garten.
Martha says
You are the best chef I learn. Thank you
Jenna says
The pie gets even better the next day!
Sally @ Good Dinner Mom says
Oh my! This looks just fabulous and the blueberries in my area are soooo sweet right now! Thanks for sharing this beauty. I'm making this for sure!
