Wild Blueberry Pie

It’s blueberry season and there’s no better way to use some of them in a fresh blueberry pie. We’re lucky enough to have wild blueberries on our property and this year was a great year for them. We’ve had blueberry muffins, blueberry bread, blueberry pancakes and had enough to have a fresh, wild blueberry pie! If you like blueberries and much as I do, it doesn’t get much better than that. Here is the recipe Cid (my wife Cindy) used to make this delicious double-crust blueberry pie. She also used her homemade pastry recipe for this pie. The pie crust recipe is below. Store bought crust can be used too.

Pie Filling Ingredients

6 C fresh blueberries (or 1.5# frozen blueberries, unsweetened and thawed)
1 C sugar
1/4 C flour (if using frozen berries, increase to ½ C)
Zest and juice of one lemon
1 T butter
Turbinado sugar (raw sugar)

Pie Preparation

Prepare and roll out pastry. Line a 9” pie plate with one disc of the pastry. In mixing bowl, combine blueberries, sugar, flour, lemon peel, and juice. Place blueberry mixture into pastry-lined pie plate. Dot with butter. Cut slits (or design) in top crust, then place atop blueberry filling. Seal and flute edge. Sprinkle with Turbinado sugar. Top with a pie shield to protect the edges from over browning (or cover edge with foil). Bake 350 degree for 50-60 minutes. You may want to bake on a cookie sheet or put a sheet of foil on oven rack below the pie to catch anything that would boil over.

Double Crust Pie Pastry

If you’re feeling adventurous, give this pie crust recipe a try. The key is to keep the pie crust ingredients as cold as possible while putting it together.

Pie Crust Ingredients

2 C flour
1 ½ C very cold butter (cut into chunks)
4-6 T ice cold water

Pie Crust Preparation

I use my Cuisinart food processor with the metal blade to cut the butter into the flour until pea size (or use pastry blender or forks to break up butter). Sprinkle on about 4 T of ice cold water and pulse until pastry starts to come together. If still pretty dry, add one more tablespoon at a time. You don’t want to over process, so just pulse until dough sticks together. The more you can keep the butter chunks from blending in, the flakier the crust will be. Form into 2 discs and wrap tightly in plastic wrap. Place in fridge or freezer 20 minutes.

When ready to roll out, lightly flour board and roller. Roll from the center to the edge until the desired size is reached. Loosely roll pastry on rolling pin and unroll onto pie plate. Settle into place. Trim off excess pastry over the edge of the pie pan rim. Place the desired filling into the pie shell. Roll out the second pie disc to the desired size, cut slits for steam to escape and place on top. Trim to ½” beyond the pie plate. Fold this extra pastry under bottom crust and flute edges. Sprinkle with sugar (if desired).

In Closing

Whether you’re using wild blueberries, fresh blueberries, or blueberries you purchased from a store, you’ll truly love this recipe. Add a little fresh whipped cream to make it even better!

If you have any comments or question, you can leave them in the comments section below. You can also email us at [email protected]. FYI, we do not collect or share emails! We will only use them to reply to your comments or provide answers to your questions. Thank you for reading and good luck with all your projects.