Country-Style Blueberry Pie

Every summer, we buy a lot of fruits but this year, for some reason, we went overboard! Each week, we bought 🛒 so much therefore I had to make a lot of recipes with them like Strawberry Shortcake, Cherry Clafoutis, Watermelon Salsa, Raspberry Sweet Rolls, Strawberry Mango Margarita, etc.
 
When it comes to blueberries, we bought quite a few containers. I made some Blueberry Muffins, Blueberry Pancakes, Lemon Blueberry Cheesecake, and even Blueberry Ice Cream! Of course, I restock my Blueberry Syrup for my waffles 🥞 and also made a few jars of Blueberry Jam.
 
Another one that I haven’t baked for a long time was my Country-Style Blueberry Pie! After the first bite, I couldn’t understand 🤔 why it doesn’t become an annual summer recipe in our household! With a perfectly set filling, this dessert is incredibly scrumptious!
 
This recipe is so straightforward. All the ingredients are combined 👩‍🍳👨‍🍳 together before being transferred to a pie crust. I dot the top with a few small cubes of butter, place the other crust on top, crimp the edges, brush on an egg wash, make a few slits, sprinkle some sugar and then it goes in the oven… that’s all!
 
The Country-Style Blueberry Pie filling can be modified. When I filmed this episode, I had a big bowl of lemons sitting on my counter so I used the zest and juice from them. On the other hand, these can be substituted with orange 🍊. I did both versions in the past and the results are equally delicious!
 
Just before baking it, I like to sprinkle about ½ tablespoon of granulated sugar on top of the pie. It gives a nice finishing touch 🤩 to this sweet treat. However, it’s totally not necessary to add any and you can skip it if you prefer.
 
This Country-Style Blueberry Pie is simply fabulous! Not runny, the filling is nicely set with an amazing flavor! This dessert is certainly a treat 💖! While blueberries are in season, don’t wait to enjoy this summer favorite!
Bon Appétit! 🍽
 
Check out these other great delicious pie recipes… 😀
– Chocolate Bourbon Pecan Pie
– Flapper Pie
– Key Lime Pie
– Bing Cherry Pie
– Coconut Cream Pie
– Lemon Meringue Pie
– Bumbleberry Pie
and for even more pie and other dessert recipes 🍩🍰, click on this link… Recipe Category • Dessert
 

 
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Country-Style Blueberry Pie

With a perfectly set filling, this tasty Country-Style Blueberry Pie is fabulous! While they're in season, enjoy this dessert!

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Servings 1 pie

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Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Passive Time 4 hours hrs

Ingredients

  

1x2x3x

• 2 pie crusts (double Foolproof Pie Dough recipe) see Recipe
• 6 cups fresh blueberries, washed and drained tips & tricks
• 3/4 cup granulated sugar, plus 1/2 tbsp to sprinkle on top of the pie
• 1/4 cup unbleached all-purpose flour
• 2 tbsp. cornstarch
• 1 tsp. lemon zest (substitute orange zest)
• 1 pinch ground Himalayan pink salt
• 1 tbsp. freshly squeezed lemon juice (susbtitute orange juice) tips & tricks
• 1 tbsp. cold unsalted butter, cut into small cubes
• 1 egg wash (egg mixed with 1 tbsp. milk)

Directions

 

• Preheat oven to 400ºF.
• In a large bowl, add blueberries, ¾ cup sugar, flour, cornstarch, lemon zest and salt. Stir until the ingredients are well mixed before adding lemon juice. Toss again, pressing down on a few berries until the mixture is moistened and everything is coated.
• Pour filling evenly including any accumulated juices into pie crust. Distribute the butter cubes over the filling.
• Place the top crust, folding under and crimping the edges. Using a sharp knife, make a few incisions to allow the steam to escape.
• Brush on the egg wash and sprinkle ½ tbsp. granulated sugar before placing a pie crust shield.
• Transfer to the preheated oven and bake for 30 minutes. Reduce the heat to 375ºF and bake 45 minutes.
• About 25 minutes later, tent a piece of foil over the pie to prevent from getting too dark. Continue baking for the remaining time or until the internal temperature reaches 200ºF.
• Remove from the heat and transfer the pie to a wire rack; allow to cool for 4 hours before serving.

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