Blueberry Pie Recipe

All-purpose flour: The base for your pie crust, providing structure and texture.

Unsalted butter: Adds richness and flakiness to the crust, best used cold and cubed.

Ice water: Helps bring the dough together without warming the butter.

Blueberries: The star of the pie, providing sweet and tart flavors.

Granulated sugar: Sweetens the filling and balances the tartness of the blueberries.

Cornstarch: Thickens the blueberry filling to prevent it from being too runny.

Lemon juice: Adds a touch of acidity to enhance the flavor of the blueberries.

Lemon zest: Provides a burst of citrus flavor that complements the blueberries.

Vanilla extract: Adds a warm, sweet aroma and depth of flavor to the filling.

When making the pie crust, ensure that the butter is extremely cold. This helps create a flaky texture. You can even chill the flour and mixing bowl in the freezer for about 10 minutes before starting. When adding the ice water, do so gradually and only until the dough just comes together. Overworking the dough can result in a tough crust.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the crust denser.

• unsalted butter - Substitute with coconut oil: Coconut oil can provide a similar fat content and texture, with a slight coconut flavor.

• ice water - Substitute with cold milk: Cold milk can help bind the dough while adding a bit of richness.

• fresh or frozen blueberries - Substitute with fresh or frozen raspberries: Raspberries offer a similar tartness and juiciness, though they have a slightly different flavor profile.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a caramel-like flavor.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder thickens similarly to cornstarch and is a good alternative for those avoiding corn.

• freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity, though it has a different flavor.

• lemon zest - Substitute with orange zest: Orange zest offers a citrusy aroma and flavor, though it will be slightly sweeter.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor, adding a nutty note to the pie.

• To store your blueberry pie at room temperature, cover it loosely with aluminum foil or plastic wrap. This will keep it fresh for up to 2 days.
• For longer storage, place the pie in the refrigerator. Cover it tightly with plastic wrap or foil. It will stay fresh for up to 5 days.
• If you want to freeze the pie, first let it cool completely. Wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn. It can be frozen for up to 4 months.
• When you're ready to enjoy your frozen pie, thaw it in the refrigerator overnight. Once thawed, you can reheat it in a 350°F (175°C) oven for about 15-20 minutes until warmed through.
• For individual slices, wrap each slice in plastic wrap and then place them in a resealable plastic bag. This makes it easy to grab a single serving whenever you want.
• If you prefer to freeze the pie filling separately, mix the blueberries, sugar, cornstarch, lemon juice, lemon zest, and vanilla extract as directed. Pour the mixture into a freezer-safe container, leaving some space at the top for expansion. Label and date the container. When ready to use, thaw the filling in the refrigerator and proceed with assembling and baking the pie as usual.
• For a freshly baked taste, you can also freeze the unbaked pie. Assemble the pie as directed, then wrap it tightly in plastic wrap and aluminum foil. When you’re ready to bake, there’s no need to thaw. Just bake it straight from the freezer at 375°F (190°C) for about 70-80 minutes, or until the crust is golden and the filling is bubbly.

• Preheat your oven to 350°F (175°C). Place the blueberry pie on a baking sheet to catch any drips. Cover the pie loosely with aluminum foil to prevent the crust from over-browning. Heat for 15-20 minutes or until the filling is warmed through.

• For a quicker option, use a microwave. Place a slice of blueberry pie on a microwave-safe plate. Heat on medium power for 30-60 seconds. Check the temperature and continue heating in 10-second intervals if needed. Be cautious, as the blueberries can become very hot.

• If you prefer a toaster oven, preheat it to 350°F (175°C). Place the blueberry pie on a piece of foil or a baking sheet. Heat for 10-15 minutes, checking frequently to ensure the crust doesn't burn.

• For an air fryer, preheat to 320°F (160°C). Place the blueberry pie in the basket, ensuring it’s not touching the sides. Heat for 5-7 minutes, checking halfway through to ensure even warming.

• If you have a stovetop, use a skillet with a lid. Place the blueberry pie in the skillet over low heat. Cover and heat for 5-10 minutes, checking frequently to avoid burning the crust.

• Oven: Used to bake the pie at a consistent temperature of 375°F (190°C).

• Mixing bowl: Used to combine the flour and butter, and later to mix the blueberry filling.

• Pastry cutter: Helps to cut the butter into the flour until the mixture resembles coarse crumbs.

• Measuring cups: Essential for accurately measuring the flour, sugar, and blueberries.

• Measuring spoons: Used to measure smaller quantities of ingredients like cornstarch, lemon juice, lemon zest, and vanilla extract.

• Rolling pin: Used to roll out the dough disks to fit into the pie dish and for the top crust.

• Pie dish: The vessel where the pie is assembled and baked.

• Plastic wrap: Used to wrap the dough disks before refrigerating them.

• Knife: Used to cut slits in the top crust for steam to escape.

• Cooling rack: Allows the pie to cool evenly after baking.

• Spatula: Useful for transferring the rolled-out dough into the pie dish.

• Zester: Used to obtain lemon zest for the filling.

• Juicer: Helps to extract freshly squeezed lemon juice.

• Spoon: Used to mix the blueberry filling ingredients together.

Prepare the filling in advance: Mix blueberries, sugar, cornstarch, lemon juice, lemon zest, and vanilla extract the night before and refrigerate.

Use a food processor: Quickly combine flour and butter using a food processor to save time on making the dough.

Pre-made crust: Opt for a store-bought pie crust to skip the dough preparation step entirely.

Frozen blueberries: Use frozen blueberries to avoid washing and sorting fresh ones.

Chill the dough quickly: Place the dough disks in the freezer for 15 minutes instead of refrigerating for 30 minutes.