Friday, August 2, 2013

Blueberry Pie {Foodie Friday}

I'm deeming August "sweets" month--at least for this year. Each Friday for the month of August I will be posting a dessert recipe. Break out your sweat pants!

This was my very first attempt at a fruit pie, and I am so very, very glad that it was not a flop. Perfect for summer, this pie disappeared so fast, I can’t even tell you. My husband’s family are not big sweet lovers like myself, but sure didn’t waste any time cleaning this pie plate. There were even requests for it to make repeat appearances at future family functions. Score!

One Year Ago: Garlic Rice Pilaf

Blueberry Pie

2 rolled-out rounds basic pie dough
4 cups blueberries
1 tbsp. fresh lemon juice
¾ cup sugar
3 tbsp. cornstarch
½ tsp. finely grated lemon zest
¼ tsp. salt
¼ tsp. cinnamon
1 egg
1 tbsp. water

Line the bottom of a 9-inch pie pan with one of the rolled-out dough rounds. Set pan aside in a cool place until ready to fill.

To make the filling, place the blueberries in a large bowl, sprinkle with the lemon juice and toss to coat evenly. In a small bowl, stir together the sugar, cornstarch, lemon zest, salt and cinnamon. Sprinkle the sugar mixture over the berries and toss to distribute evenly. Immediately transfer to the dough-lined pan. Place the remaining dough round on top of the pie and trim the excess from the bottom and top rounds. Crimp the dough rounds together to seal the edges. Be sure to cut vents in the top crust to allow steam to escape during baking.

Refrigerate the pie until the dough is firm, 20-30 minutes. Position a rack in the lower third of the oven and preheat to 375°. In a small bowl beat the egg and water with a fork to make an egg wash. Brush onto the top crust just before baking.

Bake the pie until the crust is golden and the filling is thick and bubbling, 50-60 minutes. Transfer to a wire rack and let cool completely to set, 1 to 2 hours. Serve at room temperature or rewarm in a 350° oven for 10 to 15 minutes just before serving.

Note: If fresh blueberries are unavailable, use frozen blueberries (without thawing) and increase the baking time by 10-15 minutes.


  1. Uh, oh, this looks deliciously dangerous! Thanks for sharing. I'm visiting from the Peek in My Paradise link party.

    Christy @ Creating a Beautiful Life

  2. Happy Friday! My Friday Flash Blog linky party is live @ The Jenny Evolution – a flash mob of blogs where you share your favorite posts of the week. Hope to see you there -- you may just get highlighted next week!


  3. Your blueberry pie is absolutely gorgeous (and I love the heart crust!). My husband is a pie-making fiend and I'm going to convince him to make this pie for me :) Stopping by from Show & Share to say hi!

  4. This pie looks sooooo yummy! I will be trying it real soon!

  5. This looks wonderful! We would love to have you share it at our Saturday Link Party! Tracy