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.
For the crust, you can use homemade or store bought. I used a roll & bake for the crust in the photos. 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. One is to brush it with a little egg. Another is to bake on a preheated baking sheet. But really, it will depend on the crust you are using.
The pie filling was a little on the runny side the first time I made it. 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 still not stiff.
Since posting, I tried the pie with cornstarch and had less spread. So feel free to stick with flour if that's what you have, but cornstarch works better.
Latest Double Crust Blueberry Pie Photo!
I still like the recipe because it's pretty basic and easy to follow. It can also be scaled down. I made the pie in a 6-inch pie dish using half of the pie crust and ⅓ of the filling. That worked out quite well. It might be fun to try it with an even lighter pie crust material such as layers of phyllo dough.
Recipe
Double Crust Blueberry Pie
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
- 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 worried 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 cornstarch. Pour dry mixture into the bowl with the berries and toss to coat. Empty the coated berries into the dough lined pie dish. Drizzle melted butter over the top.
- 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).
- Reduce heat to 375 degrees F. and bake pie for 50 minutes or until top is golden brown.
Notes
I also make this as a 6 inch pie using ⅓ of the ingredients.
Anna 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.
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.
Angela 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!
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.
Cakelaw says
This pie looks magnificent! Love the colour of the filling.
Anna says
Wow! Thanks for the tip. I just bought that issue today, btw.
Barbara 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.
Maggie 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.
Claire 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.
kk says
oooohh! that looks GOOOOOOOOOOOOD! like how you made it, and the bluberrys look nice and purple :9
vanillasugar says
the crust looks good though. use some cornstartch in the filling next time--it'll firm right up.
Katrina says
It's blueberry madness!!! 😉
I've been eating up blueberries like crazy lately. Need to get some more today.