Blueberry pie. The mere mention of it sorta makes you wanna stop everything and sprint to the kitchen, doesn’t it? This pie is soooooooooo worth the interruption to your day.
This award-winning blueberry pie captures summer in a single bite. Although we don’t think you’ll be able to stop before demolishing at least a couple of slices. Our testers raved about it as “delicious,” “lush,” and “the best pie I’ve ever had.” One taste and you’ll understand.–Angie Zoobkoff
CAN I SUBSTITUTE WILD BLUEBERRIES?
Depending on where you live, you might be lucky enough to be in possession of actual, true, wild blueberries. They’re nothing like the inflated blue globes that you find in the grocery store. Bear in mind that they’re quite a bit more tart than your average supermarket blueberry, so you’ll need to increase both the granulated and brown sugars to 1/2 cup each and decrease the lemon juice to 2 tablespoons.
For the pie crust
For the blueberry pie filling
- 4 cups (22 oz) blueberries
- 1/4 cup granulated sugar plus more for topping
- 1/4 cup light brown sugar
- 3 tablespoons fresh lemon juice
- 3 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons (1 oz) unsalted butter cut into small pieces
Make the pie crust
- In a medium bowl, combine the flour and salt and stir to mix evenly. Pour in the oil and use 2 butter knives to cut the oil and dry ingredients together, using cutting motions until large crumbles appear. Add the milk and use a fork to blend the ingredients until all the flour is incorporated and a consistent dough forms.
- Roll the dough into a ball. It’s ok if the dough feels a little oily. Let the dough rest, wrapped in plastic, in the refrigerator for at least 30 minutes and up to 1 day before rolling it out.
Make the filling
- Preheat the oven to 350°F (180°C).
- In a medium bowl, toss together the blueberries, granulated sugar, brown sugar, lemon juice, flour, cinnamon, and nutmeg.
- To make a traditional crust, simply cut off a third of the dough and roll it out on a well-floured surface to use as a top crust, then roll out the remaining two-thirds to use as the bottom. Press the bottom crust evenly into the pan, and pour the blueberry filling into the crust. Lay the top crust over, crimp the edges with a fork to seal, and trim any overhanging excess dough from the edge. Slice a few slits in the top. Alternatively, you could create a lattice crust as shown in the photo. To make a foldover crust, on a well-floured surface, roll out your entire pie dough into an extra-large circle at least 16 inches (41 cm) in diameter. Center the crust over a 9-inch (23-cm) pie plate and press the center of the crust evenly into the pan. Pour the blueberry filling into the crust. Gently fold the rest of the crust toward the center, overlapping as necessary to completely cover the fruit. Slice three vertical cuts about 2-inches (5-cm) long across the center of the top of the pie.
- Dot the top of the pie crust with the butter and sprinkle with sugar. Bake until the crust is golden brown and the filling is bubbling, 60 to 90 minutes. Let cool for at least 30 minutes but preferably several hours before slicing.
Recipe Testers' Reviews
I loved, loved, loved this blueberry pie. Award-winning it is! The flavor of the blueberries with the cinnamon and nutmeg was amazing. I'm not sure how I ended up with enough filling as I kept going back to sneak a few more berries and then a few more before the pie was assembled and placed in the oven.
The simple pie crust was indeed simple and delicious. Nice and flaky and easy to work with. Together they turned out an absolutely wonderful pie. It was exactly the right sweet-tart combination. The simple pie crust was extremely easy to put together and rolled out nicely. I would suggest flouring your surface very well as I found it stickier than my usual butter and lard crust. The fold-over method was easy to do and made a nice rustic-looking pie.
I made this blueberry pie recipe because I was intrigued by the crust. I’ve never seen a crust that’s made with oil and milk. No shortening, no butter. I was also intrigued by the "foldover" crust method. I’m happy to report that the crust tastes delicious and the foldover method works very well. I refrigerated the dough for 24 hours. The plastic wrap was very oily and I was afraid the dough would be greasy but it rolled out easily. I placed the dough on the pie plate and set it on a sheet pan. I then placed the sheet pan in the freezer for 20 minutes while I prepared the blueberry filling.
I used supermarket blueberries but they weren’t very sweet so I kept the sugar and lemon juice proportions as written. I folded the crust over the filling leaving a small hole in the middle, kind of like a crostata. I cut a few slits in the top of the crust as well. I baked the pie on a foil-lined sheet pan for 1 hour and 10 minutes. I let it cool completely before slicing. The blueberry filling was delicious. It was a little runny, but not to a degree that I would consider it to be a problem. I can't say the crust is flaky, but it's not tough and the taste complements the filling. I'd definitely make this again because it's very easy. The author does not say to freeze the crust or bake on a sheet pan, but I always do that with my pies.
Originally published July 1, 2017