Making this easy Blueberry Pie Recipe from scratch is the very best way to enjoy a berry pie, and you'll love how it takes hardly any effort to prepare!
Prep Time20 minutesmins
Cook Time1 hourhr
Total Time1 hourhr20 minutesmins
Course: Dessert
Cuisine: American
Servings: 8
Author: The Frugal Girls
Ingredients
5 1/2cupsFresh Blueberriesrinsed - approx. five 6 oz. containers - {frozen blueberries thawed and drained can be substituted}
1tbspFresh-Squeezed Lemon Juice
1cupGranulated {White} Sugar
1/3cupTapioca Flour {also known as Tapioca Starch}
1/2tsp.Cinnamon
1Eggbeaten {for interior of bottom crust}
1tbspCold Butter{cut into tiny pieces}
Two 9″ Pie Crusts {homemade or refrigerated store-bought crusts}
For Egg Wash for Top Crust:
1Large Egg{beaten well}
1tbsp Milk
1pinchSalt
For Topping:
2tspTurbinado Sugar{Sugar in the Raw}
Instructions
Preheat oven to 425 degrees.
Carefully place one pie crust in 9″ pie dish. Trim and fold edges over, and crimp, pinch, or flute around the entire edge.
Brush inside of bottom crust with beaten egg… this will prevent it from becoming soggy while baking.
In small bowl, whisk together Sugar, Tapioca Flour, and Cinnamon until well combined.
Pour Blueberries into large bowl, then pour Sugar mixture over blueberries, drizzle with Lemon Juice, and stir with a large wooden spoon until well combined.
Transfer blueberry mixture into pie crust in dish, leaving any excess liquid in the bowl.
Then dot with pieces of cold butter
Now… it’s time to work on your top crust! Make sure to leave adequate holes or gaps for venting. You can either use small cookie cutters to cut out shapes {like stars}, use Pastry Stampers, or create a woven lattice. If creating a lattice, I like to roll the dough out on a cutting board and slice a variety of sizes of strips, using my pizza cutter.
Once you’ve laid out your top crust, it’s time for the egg wash. Beat 1 Large Egg well, then stir in 1 tbsp. Milk + a pinch of salt. Dip your pastry brush in the egg mixture, and brush over the entire top and outer edges of your pie crust.
Once you’ve finished your Egg Wash, evenly sprinkle the top of the crust with Turbinado Sugar.
Place pie on cookie sheet {it will catch any potential spills that bubble ever}
Bake at 425 degrees for 15 minutes.
After 15 minutes, add your Pie Crust Shield to keep the edges from burning, adjust temperature to 375 degrees, and bake for 45 – 50 more minutes, or until done and top crust is golden brown.
Transfer to wire rack and cool for several hours prior to serving, allowing pie filling to solidify. The longer the better! {If I make mine in the morning, I let it solidify all day long to enjoy in the evening. If I make it in the evening, I wait until the next day to dig in... allowing the pie filling to solidify}
Slice and serve up with big scoops of vanilla ice cream and whip cream on top. ENJOY!