Blueberry Pie Recipe

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

Unsalted butter: Adds richness and flakiness to the crust.

Ice water: Helps bring the dough together without making it too sticky.

Blueberries: The star of the pie, providing a sweet and tangy filling.

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

Cornstarch: Thickens the blueberry filling to the perfect consistency.

Lemon juice: Adds a bright, tangy flavor to the filling.

Lemon zest: Enhances the citrus flavor and adds a fragrant aroma.

Vanilla extract: Adds depth and warmth to the filling's flavor.

Salt: Enhances the overall flavor of both the crust and the filling.

When making the pie crust, ensure your butter is extremely cold. This helps create a flaky texture. Use a pastry cutter or two knives to cut the butter into the flour until the mixture resembles coarse crumbs. When adding the ice water, do so gradually and mix just until the dough comes together. Overworking the dough can result in a tough crust. For the blueberry filling, make sure to mix the cornstarch thoroughly with the sugar and lemon juice to avoid any lumps, ensuring a smooth and thickened filling.

• 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 margarine: Margarine can be used for a dairy-free option, though it may alter the flavor slightly.

• ice water - Substitute with cold milk: Cold milk can add a bit more richness to the dough.

• fresh blueberries - Substitute with frozen blueberries: Frozen blueberries can be used when fresh ones are not in season, though they may release more liquid.

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

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a good thickening agent and is often used as a cornstarch substitute.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor.

• lemon zest - Substitute with orange zest: Orange zest can add a different but pleasant citrus note.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile.

• salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral content and flavor.

• To keep your blueberry pie fresh for a few days, cover it loosely with aluminum foil or plastic wrap and store it at room temperature. This will help maintain the crust's texture and prevent it from becoming soggy.
• If you prefer to refrigerate your pie, wrap it tightly in plastic wrap or place it in an airtight container. This method will keep your pie fresh for up to 5 days. Just remember to let it come to room temperature before serving to enjoy the best flavor and texture.
• For longer storage, freezing is an excellent option. First, allow the blueberry pie to cool completely on a wire rack. This step is crucial to prevent condensation from forming inside the wrapping, which can lead to a soggy crust.
• Once the pie is completely cooled, wrap it tightly in plastic wrap, ensuring there are no gaps or exposed areas. Follow this with a layer of aluminum foil to provide extra protection against freezer burn.
• Label the wrapped pie with the date so you can keep track of its freshness. A frozen blueberry pie can be stored for up to 4 months.
• When you're ready to enjoy your frozen pie, transfer it to the refrigerator and let it thaw overnight. This gradual thawing process helps maintain the pie's texture and flavor.
• To reheat the pie and restore its crispness, preheat your oven to 350°F (175°C). Place the pie on a baking sheet and cover the edges with foil to prevent over-browning. Bake for 15-20 minutes, or until the filling is warmed through and the crust is crisp.
• If you have leftover slices, you can also freeze them individually. Wrap each slice in plastic wrap, followed by a layer of aluminum foil, and store them in a freezer-safe bag. This way, you can enjoy a single serving of blueberry pie whenever the craving strikes.

• Preheat your oven to 350°F (175°C). Place the leftover blueberry pie on a baking sheet and cover it loosely with aluminum foil to prevent the crust from over-browning. Heat for about 15-20 minutes, or until the filling is warmed through and the crust is crisp.

• For a quicker method, use a microwave. Place a slice of blueberry pie on a microwave-safe plate. Heat on medium power for 30-60 seconds, checking frequently to ensure it doesn't become soggy. This method is best for individual slices rather than the whole pie.

• If you have an air fryer, preheat it to 320°F (160°C). Place the blueberry pie slice in the basket and heat for 5-7 minutes. This will help maintain a crispy crust while warming the filling.

• For a stovetop method, use a skillet over medium-low heat. Place a slice of blueberry pie in the skillet and cover with a lid. Heat for about 5-7 minutes, checking occasionally to ensure the crust doesn't burn. This method helps keep the crust crispy while warming the filling evenly.

• Oven: Preheats to 375°F (190°C) and bakes the pie to golden perfection.

• Mixing bowl: Used to combine the flour and salt for the crust, and to mix the blueberry filling.

• Pastry cutter: Cuts in the cold butter into the flour mixture until it resembles coarse crumbs.

• Plastic wrap: Wraps the dough disks to refrigerate them for at least 30 minutes.

• Rolling pin: Rolls out the dough disks on a floured surface to fit into the pie dish.

• 9-inch pie dish: Holds the pie crust and blueberry filling.

• Knife: Trims excess dough from the edges of the pie dish and cuts slits in the top crust to allow steam to escape.

• Wire rack: Cools the pie after baking to set the filling and crust.

• Measuring cups: Measures the flour, sugar, and blueberries accurately.

• Measuring spoons: Measures the cornstarch, lemon juice, lemon zest, vanilla extract, and salt accurately.

• Spatula: Helps to mix the blueberry filling and to transfer the dough to the pie dish.

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

Use a food processor: Quickly combine the flour, salt, and butter for the crust by pulsing in a food processor.

Pre-made crust: Save time by using a store-bought pie crust instead of making one from scratch.

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

Roll out dough between parchment: Roll out the dough between two sheets of parchment paper to prevent sticking and make cleanup easier.