The Ultimate Flaky Double Crust Blueberry Pie: A Simple & Delicious Homemade Recipe
There’s nothing quite like a slice of warm blueberry pie, its sweet and tangy filling bursting with flavor, all cradled within a perfectly golden, flaky crust. This particular recipe, adapted from the trusted Southern Living Ultimate Cookbook, embodies everything a classic blueberry pie should be. It features the delightful brightness of lemon juice, the comforting warmth of cinnamon, and a hint of butter to enrich both the crust and the filling. What truly sets this recipe apart is its elegant simplicity: the dry ingredients are effortlessly combined and tossed with fresh blueberries, making the process straightforward even for novice bakers. It’s a dessert that promises to become a cherished family favorite, bringing smiles with every bite.
When it comes to the pie crust, you have the flexibility to choose between a homemade dough or a convenient store-bought option. While homemade crusts offer an unparalleled depth of flavor and texture, there’s no shame in opting for a ready-made crust, especially when time is of the essence. For the pie featured in these photos, I used a readily available “roll & bake” pie crust, which performed admirably. You might notice that the bottom crust was a little on the softer side, but honestly, it didn’t detract from our enjoyment. The top crust, in particular, was incredibly flaky and utterly delicious, perfectly balancing the slight softness of the base.
However, if you’re meticulous about achieving a perfectly crispy bottom crust, or if you’re baking for someone who is, there are several effective tricks you can employ. One highly recommended method is to brush the bottom crust with a thin layer of lightly beaten egg before adding the filling. This creates a protective barrier that helps prevent the crust from becoming soggy by sealing it from the moisture of the fruit. Another excellent technique is to bake your pie on a preheated baking sheet. Placing the pie plate directly onto a hot baking sheet in the oven delivers an initial burst of heat to the bottom crust, helping it set quickly and become crisp. The type of pie dish you use can also make a difference; metal pie plates tend to conduct heat more efficiently than ceramic or glass, contributing to a crisper bottom. Ultimately, the best approach will depend on the specific crust recipe or brand you are using, but these tips are universally helpful for elevating your pie game.
The first time I prepared this blueberry pie, the filling turned out a little on the runny side. To be completely honest, it was quite runny – but despite its fluid consistency, it was still beautifully vibrant and absolutely delicious. The image below shows the pie after it had spent a night chilling in the refrigerator. While refrigeration helped the filling firm up somewhat, it still retained a lovely, slightly soft texture rather than becoming completely stiff. This experience led me to experiment with different thickening agents to achieve a more consistently set filling. The goal was to find a balance between a luscious, fruit-packed filling and one that holds its shape beautifully when sliced.
Since the initial baking, I’ve had the opportunity to revisit this recipe and make a crucial adjustment: switching from flour to cornstarch as the primary thickener for the blueberry filling. This change yielded significantly improved results, leading to a much better-set filling with less “spread” when sliced. While all-purpose flour can certainly work in a pinch if that’s what you have on hand, cornstarch is undeniably superior for fruit pies. It creates a clearer, more translucent gel, allowing the natural color and vibrancy of the blueberries to shine through, without the cloudy appearance that flour can sometimes impart. Cornstarch also provides a more consistent and robust thickening power, ensuring your pie slices hold their shape beautifully, especially after cooling. So, while flour is an acceptable alternative, I highly recommend using cornstarch for the best possible filling texture and visual appeal in your double crust blueberry pie.
Latest Double Crust Blueberry Pie Photo!
Despite the minor initial hiccup with the filling consistency, I continue to adore this recipe. Its fundamental simplicity and ease of execution make it a joy to bake, and it consistently delivers a satisfying homemade taste. Another fantastic feature is its versatility: the recipe can be easily scaled down to suit smaller gatherings or individual cravings. For instance, I successfully prepared a charming 6-inch pie by using half of the pie crust dough and approximately one-third of the filling ingredients. This scaled-down version worked out perfectly, proving that you don’t always need a full-sized pie to enjoy this delicious treat.
Beyond traditional pie dough, exploring alternative crust materials can add an exciting dimension to this dessert. I’ve often considered how delightful it might be to try this blueberry filling with an even lighter, more delicate crust, such as layers of crispy phyllo dough. Imagine the contrast of the tender, juicy blueberries against the airy, shatteringly crisp phyllo – a truly intriguing culinary adventure! This flexibility allows for endless customization, ensuring that this basic blueberry pie recipe remains a dynamic and exciting base for your baking creativity.
When baking fruit pies, managing moisture is key. Fresh blueberries, while wonderful, release a lot of liquid as they cook. The combination of sugars (granulated and brown) not only sweetens the berries but also helps draw out some of this moisture, which the cornstarch then thickens. The lemon juice is indispensable; it brightens the flavor profile, preventing the pie from tasting overly sweet, and it also contains pectin which naturally aids in thickening the fruit mixture. The subtle hint of cinnamon adds a layer of complexity, complementing the blueberries without overpowering them. And the melted butter, drizzled over the fruit, adds a rich mouthfeel and contributes to the overall luxuriousness of the filling.
Baking this pie requires patience, especially during the crucial cooling phase. It’s tempting to cut into a warm pie right out of the oven, but for the best results, allowing it to cool completely (or at least to room temperature for several hours) is essential. This cooling period gives the cornstarch adequate time to fully set, transforming the runny fruit mixture into a beautifully sliceable filling. If you cut it too soon, the filling will likely still be liquid, leading to a messy slice. A completely cooled pie not only slices cleanly but also allows the flavors to meld and deepen, resulting in an even more satisfying dessert. Serve this delectable double crust blueberry pie with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream for an ultimate indulgence, or simply enjoy it on its own with a cup of coffee. It’s perfect for any occasion, from a casual family dinner to a festive gathering.
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Recipe
Double Crust Blueberry Pie
Anna
Pin Recipe
Ingredients
- 1 9-inch pie crust, homemade or use a pack of roll & bakes
- 6 cups fresh blueberries
- 1 ½ tablespoons fresh lemon juice
- ¾ cup granulated sugar (150 grams)
- 3 tablespoons lightly packed brown sugar (36 grams)
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
- ⅓ cup cornstarch (or up to ½ cup of flour if preferred)
- 2 tablespoons unsalted butter, melted
- 1 large egg
- Optional: Sugar for decorating large grained
Instructions
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Preheat your oven to 400 degrees F (200 degrees C) to ensure it’s at the correct temperature before baking.
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Carefully unroll one sheet of your chosen pie dough and gently line a 9-inch deep-dish pie plate, following the instructions on its packaging if using store-bought. To prevent a soggy bottom crust, a great tip is to lightly brush the pie dough with a thin layer of beaten egg.**
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In a spacious mixing bowl, combine the fresh blueberries with the fresh lemon juice, tossing gently to ensure the berries are evenly coated.
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In a separate, medium-sized bowl, thoroughly whisk together the granulated sugar, light brown sugar, cinnamon, salt, and cornstarch until completely blended. Pour this dry mixture over the lemon-coated blueberries and toss again, making sure every berry is well covered. Carefully spoon the coated blueberries into your prepared pie dish, arranging them evenly. Finish by drizzling the melted butter evenly over the top of the berry filling.
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Unroll the second sheet of pie dough and carefully lay it over the blueberry filling. Firmly seal the edges of both crusts together, then create a decorative crimped edge. Using a sharp knife, cut several slits in the top crust to allow steam to escape during baking.
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Lightly brush the top of the pie crust with some of the remaining beaten egg. For a beautiful sparkly finish, sprinkle generously with large-grained sugar (optional).
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Carefully place the prepared pie onto the center rack of your preheated oven. To catch any potential drips and keep your oven clean, it’s a good practice to place a baking sheet on the lower rack (I found this wasn’t strictly necessary for this recipe, but it’s a good safety measure).
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Immediately reduce the oven temperature to 375 degrees F (190 degrees C) and continue to bake the pie for approximately 50 minutes, or until the top crust is beautifully golden brown and the filling is visibly bubbling through the slits. Once baked, remove from the oven and allow to cool completely on a wire rack before slicing and serving. This cooling time is crucial for the filling to set properly.
Notes
**To further ensure a crisp bottom crust and prevent sogginess, another highly effective tip is to brush the bottom crust lightly with a beaten egg wash before adding the fruit filling. This creates a barrier against the fruit’s moisture. While I haven’t personally tried this trick with this specific recipe yet, it’s a widely recommended technique for fruit pies and sounds like an excellent way to achieve that coveted non-soggy base.
As mentioned, this versatile recipe adapts beautifully to smaller serving sizes. I frequently prepare a charming 6-inch pie, adjusting the ingredients to approximately one-third of the original quantities. This makes it perfect for a smaller household or when you simply crave a fresh, homemade blueberry pie without committing to a full 9-inch dessert.
Embrace the joy of baking this classic double crust blueberry pie. Whether you’re an experienced baker or just starting your culinary journey, this recipe offers a rewarding experience and a truly unforgettable taste of summer, no matter the season. The aroma filling your kitchen alone is worth the effort!