Double Crust Blueberry Pie

During our Disney trip, I kept thinking about blueberry pie. If I’d had the ingredients I would have baked one right there in the hotel room.  It did have a full kitchen that was a bit nicer than the one I’m in now, but we had no car and were limited to the groceries we picked up during a 15 minute stop on the way from the airport.  So I had to wait until I got home to bake Double Crust Blueberry Pie.  It was worth it.

double crust blueberry pie

This is adapted from a recipe in the Southern Living Ultimate Cookbook, and it has all the things I like in a blueberry pie – lemon juice, cinnamon and a little bit of butter. It’s also simple since you just mix the dry ingredients in a bowl and toss with the berries.

blueberry pie

Because I made this late in the day yesterday and still needed to make an actual meal for dinner, I saved time by using roll-and-bake pie dough. In this recipe, the crust doesn’t get par-baked and the pie only gets baked for 40 minutes, so I appreciated the predictability of the roll-and-bake dough. The top crust was beautiful. The bottom crust was a little soggy, but we didn’t really mind because the top was so flakey and delicious. If you’re picky about the bottom crust or are baking for someone who is, you probably already know some tricks to keeping it crispy.

Finally, the pie was a little on the runny side. Okay, a lot runny — but still pretty and delicious. The photo below was after a night spent in the refrigerator so it was a little firmer, but it’s still not a stiff pie.

After I baked this, I found another version of the original recipe on Recipezaar, where people said using 1/2 cup of flour helped curb the runniness.

blueberry pie

Blueberry Pie

1 unbaked pie shell for two crusts or 1 pack unroll and bake pie crust
5 1/2 cups fresh blueberries
1 1/2 tablespoons fresh lemon juice
3/4 cup granulated sugar
3 tablespoons lightly packed brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/3 cup all purpose flour to 1/2 cup (updated — I use 1/2 cup)
2 tablespoons unsalted butter, cup into small chunks or thin slices
1 egg, lightly beaten
Optional: Sugar for decorating (large grained)

Preheat oven to 400 degrees F.

Unroll one roll of pie dough and line a 9 inch ungreased deep dish pie plate as directed on box. If you are woried about a soggy bottom, brush some beaten egg over the pie dough.**

In a large bowl, toss the blueberries with the lemon juice.

In a second bowl, thoroughly mix together both sugars, cinnamon, salt, and flour. Pour dry mixture into the bowl with the berries and toss to coat. Empty the coated berries into the dough lined pie dish. Scatter bits of butter over the top of the berries

Unroll second roll of dough and lay over the berries. Seal edges and crimp. Cut slits in top of dough.

Brush dough with some of the lightly beaten egg. Sprinkle with sugar.

Place pie on center rack of a hot oven. To be safe, place a cookie sheet on lower rack in case there are drips (I didn’t have any). Bake pie for 40 minutes or until top is golden brown.

*According to the version on Recipezaar, using 1/2 cup of flour will help with the stiffness. I used 1/3 cup (the mount specified in SL’s book), but if you are determined to get a less runny pie than you might want to try 1/2 cup.

**Another tip from a Recipezaar user was to brush beaten egg over the bottom crust to make it less soggy. I’ve never tried that, but it sounds like a good tip.

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  1. kk says

    oooohh! that looks GOOOOOOOOOOOOD! like how you made it, and the bluberrys look nice and purple :9

  2. says

    My grandfather had a great blueberry pie recipe that used some additional corn starch and once I reduced the sugar from 1 cup to 3/4 cups it was PERFECT! Juicy but no runny.

  3. says

    Cooks Illustrated just mentioned the soggy crust in the latest magazine. Preheat your oven with a cookie sheet in it. Place your pie pan on the cookie sheet and it’ll solve your problem right there.

  4. says

    There’s nothing like a piece of hot blueberry pie with a scoop of vanilla ice cream!
    I use my grandmother’s crust recipe and my mother always put flour in her filling. I think blueberry pies are always a little bit runny though.

  5. Amy says

    My all time favorite fruit pie filling thickener is Minute Tapioca. It doesn’t add the pastiness that flour does, or clump later in the fridge like cornstarch. It becomes translucent as it cooks and doesn’t mar the clarity or color of the juice.

  6. says

    Ah, another possibility for the abundance of blackberries in our backyard!

    So, cornstarch and flour would both firm up the filling- but which would you suggest? And one commenter mentioned reducing the sugar- do you think that would be a possibility with this recipe?

    Love all the cookies you tried in Disney World. I was always so focused on the big meals that I never took a second glance at the sweets shops!

  7. Betty says

    Anna, we always sprinkle a little bit of tapioca on top of the blueberries before we cover it with the top crust. It soaks up the juice very well.

  8. says

    Betty, tapioca works well. I’ve used it once or twice in the past. I also made a blueberry pie with potato starch. It worked very well, but potato starch can be difficult to find.

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