I always change my pie recipes depending on the season and the particular fruit I have directly in front of me. I’m sure if I made this a couple of months ago, I wouldn’t need any lemon at all since blueberries that are even slightly out of season are very sour. This recipe I found originally called for three-quarters of a cup of sugar and only one tablespoon lemon juice.
I actually added more lemon juice after tasting the filling the recipe called for because it was too sweet after adding all that sugar, knowing that it would be a bit runny. I had very ripe berries and had to balance them with the sourness of the lemon, which tasted fantastic. I’d rather a pie be messy and taste awesome than be too sweet to eat. That’s the funny thing about pie recipes. Everybody has a method. Some people blind bake and egg wash the crust, other people use arrowroot or tapioca or flour to thicken the syrup. Some people just open a can of pie filling and say, “forget it!”.
I like fresh fruit in my pies. I don’t think there’s anything comparable. You just have to taste the filling as you go and you’ll have a perfect pie every time. I adapted this recipe from the original recipe I tried since it tasted the best and was the easiest, had the fewest ingredients and the fewest steps. I made sure to add only some of the sugar and then more to taste, to avoid my delicious runny mess as seen in the photo. While it tasted delicious, some people aren’t a fan of their pie oozing all over the place, so I fixed that for you. No need to over complicate pie, in my opinion. The ratio of berries to crust was just perfect too, which I think is the most important part. It’s a humble and delicious way to showcase the beautiful blueberries that are popping up now. It’s very easy to prepare and is well-beyond the effort that goes into it, which makes it an instant winner, in my opinion.
Fresh Blueberry Pie
- 2 rolled out rounds basic pie crust (store bought or homemade)
- 2 pints (4 cups) fresh blueberries
- 1 tablespoon freshly squeezed and strained lemon juice, plus more to taste
- 1/2 cup granulated sugar, plus more to taste
- 1/2 teaspoon freshly grated organic lemon zest
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon (optional)
- 3 tablespoons cornstarch
- 2 tablespoons cold unsalted butter
Roll one dough round over rolling pin and transfer into 9-inch pie plate. Ease the pie crust into corners of pie plate without stretching it. Cut pie crust to fit pie plate, leaving some overhang to seal top and bottom crusts together. Set aside.
Place blueberries into a mixing bowl. Add lemon juice, sugar, lemon zest, salt and ground cinnamon. Toss to combine, cover and refrigerate for ten minutes. Taste and add more lemon or sugar if desired.
Sprinkle cornstarch over berries and toss until the filling is uniform in color and texture. Pour filling into pie crust and dot evenly with butter. Top with remaining pie crust in either a lattice pattern or a cut-out (Note: there must be negative space in the top pie crust to vent the steam from the berries). Seal bottom and top crusts together by rolling and pinching at edges. Refrigerate for twenty minutes. Preheat oven to 375 degrees Fahrenheit.
Bake in preheated oven for fifty minutes. Remove and cool on a cooling rack. Serve warm with vanilla ice cream or lemon-vanilla whipped cream.
Adapted from : Williams-Sonoma