Old-Fashioned Blueberry Pie
A classic blueberry pie with sweet and tart filling encased in flaky crust, perfect for summer gatherings or cozy family desserts.
Ingredients
Instructions
- Combine sugar, flour, lemon rind, and salt in a bowl, mixing well.
- Add blueberries and toss gently to coat.
- Set aside the blueberry mixture.
- Roll half of the pastry to 1/8-inch thickness on a lightly floured surface.
- Fit the rolled pastry into a 9-inch pie plate and trim the edges.
- Spoon the blueberry mixture into the pastry shell and dot with butter.
- Roll the remaining pastry to 1/8-inch thickness and place over the filling.
- Trim excess pastry, fold edges under, and flute.
- Cut slits in the top crust to allow steam to escape.
- Bake at 425°F for 50 to 55 minutes or until golden brown.
- Cool the pie before serving.
Tips & Substitutions
For a thicker filling, consider adding a tablespoon of cornstarch to the blueberry mixture. If fresh blueberries are unavailable, frozen ones work well; just ensure they are thawed and drained to prevent excess moisture. You can also experiment with different citrus zests, like orange, for a unique flavor twist. For a sweeter crust, try adding a tablespoon of sugar to the pastry dough.
Serving Suggestions
Serve the blueberry pie warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast. It pairs beautifully with Cake For Strawberry Shortcake at summer gatherings. Fresh mint leaves can make a lovely garnish, adding a touch of color and freshness to the presentation.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. To maintain its crisp crust, reheat slices in a preheated oven at 350°F for about 10-15 minutes. Alternatively, you can microwave individual slices for a quick option, but the crust may lose some texture.
Nutrition & Diet Analysis (per serving)
Each serving of Old-Fashioned Blueberry Pie contains roughly 511 calories, with 14g protein, 84g carbohydrates, and 13g fat. It is an excellent source of protein (28% of the Daily Value) and iron (26% of the Daily Value), and a good source of vitamin C and dietary fiber. Note that it is relatively high in sodium, at 1074mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits in this pie?
Yes, you can substitute or mix other berries like raspberries or blackberries with blueberries for a mixed berry pie. Just adjust the sugar based on the sweetness of the fruits used. Keep in mind that different fruits may have varying moisture levels, so you might need to adjust the flour or use a thickening agent like cornstarch.
How do I prevent the bottom crust from becoming soggy?
To prevent a soggy bottom crust, bake the pie shell for about 10 minutes before adding the filling. This technique, known as blind baking, helps set the crust and creates a barrier against moisture. Additionally, you can sprinkle a thin layer of flour or cornstarch on the crust before adding the filling to absorb excess juices.
What can I do if my pie crust tears?
If your pie crust tears while rolling or transferring, don’t worry! Simply patch it with a small piece of leftover pastry and gently press it to seal. You can also use a bit of cold water to help the edges stick together. If the crust is too soft to handle, refrigerate it for a few minutes to firm it up.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).