J. and I have been on a huge blueberry kick recently. We’ve been making blueberry, spinach, and almond milk smoothies almost every morning, blueberry waffles, mixed in with yogurt, and in sauces. It’s just such a perfect little bite of sweet and tart, literally bursting with flavor. One of my friends was having a little get together this past weekend and while she was covering the apps, I wanted to contribute something sweet. Blueberry pie seemed like a clear choice.
For this blueberry pie recipe, I used pre-made dough just because I was in a time crunch but always feel free to make your own!
- Pre-made pie dough (enough for the bottom and top crust)
- 5 cups fresh blueberries
- 1 TBSP lemon juice
- 3 TBSP half and half
- 4 TBSP all-purpose flour
- 1/2 cup brown sugar (plus 2 TBSP extra for sprinkling on top)
- 1/4 tsp ground cinnamon
- Butter for greasing
Preheat your oven to 375 F.
In a large bowl, whisk together the lemon juice and half and half. One TBSP at a time, add in the flour and whisk together. Ain the brown sugar and cinnamon and stir to combine. Add in the blueberries and stir to evenly coat them in your sugar mixture. Set aside.
Butter a 9-inch pie pan and lay in your bottom crust dough. Pour the blueberries in. Now, you have a couple different options for the top. 1) You can leave the pie as is with just a bottom crust. 2) Roll the full top crust dough over the pie. 3) Create a woven lattice pattern by cutting your top crust dough into 8 strips. I chose option #3 just to have some fun with it.
Trim off any overhanging dough. Using your fingers, seal the bottom and top crusts and crimp the edges with your fingers or with the prongs of a fork. Stick in the fridge to chill for about 20 minutes.
Sprinkle the top of the pie with some additional brown sugar. Place on a baking sheet and bake on the bottom rack of the oven for 20 minutes. Cover the edges of your pie with tin foil, move up to the middle rack, and bake for another 40 minutes.
Not only is this blueberry pie ridiculously simple but so delicious! The lemon, along with the tartness of the blueberries themselves, helps balance out the sweetness. The blueberries cook down enough to create their own sauce yet still retain their texture. It’s certainly a spring and summertime staple you’ll want to have on hand!