Blueberry Pie

Ingredients

• 1 recipehomemade pie dough
• 150 g (¾ cup)sugar
• 24 g (3 tablespoons)cornflour
• 2.5 ml (½ teaspoon)ground cinnamon
• 1.25 ml (¼ teaspoon)salt
• 2.5 ml (½ teaspoon)lemon zest
• 675 g (4½ cups)fresh blueberries, rinsed and dried
• 1Granny Smith apple, peeled and grated
• 15 ml (1 tablespoon)lemon juice
• 1 egg + 15 ml (1 tablespoon) wateregg and water
• Optional, to tastecoarse sugar

Instructions

1. 1

   Preheat the oven

   Heat the oven to 230°C (450°F).

2. 2

   Prepare the filling

   In a medium bowl, mix the sugar, cornflour, cinnamon, salt and lemon zest, then set aside. Squeeze the grated apple in a clean tea towel or paper towel to remove its juice. In a large bowl, combine the blueberries, grated apple and lemon juice, then set aside.

3. 3

   Line the pie plate

   Roll out one round of pie dough and fit it into a 23 cm (9-inch) pie plate.

4. 4

   Fill the crust

   Stir the sugar mixture into the blueberry mixture until the berries are coated. Spoon the filling into the pastry, piling it into a mound; it will cook down.

5. 5

   Add the top crust

   Roll out the remaining dough and make the top crust in your preferred style: lattice, braided or whole. If using a whole crust, cut slits to let steam escape.

6. 6

   Brush with egg wash

   Beat the egg with the water in a small bowl. Brush a light layer over the top of the pie, taking care not to use all of the egg wash, then sprinkle with coarse sugar if desired.

7. 7

   Bake the pie

   Set the pie on a rimmed baking sheet to catch drips and bake for 15 minutes. Without opening the oven, reduce the temperature to 190°C (375°F) and bake for a further 50–60 minutes, until golden. Cover the crust edges after the first 30 minutes of baking.

8. 8

   Cool before slicing

   Leave the pie to cool completely before cutting it.

What is blueberry pie?

Blueberry pie is a familiar American dessert: fruit baked inside pastry until the filling is soft and the crust turns golden. This version combines berries with lemon, cinnamon and a homemade flaky crust.

Grated apple adds body to the filling without taking the focus away from the blueberries. The fruit is piled into the pastry before baking because it settles as it cooks.

Nutrition and macros by portion

The nutrition label shows one serving as written: 389 calories, 4g protein, 59g carbs, 16g fat.

The blueberries, sugar and pastry provide most of the carbohydrates, while the dough and egg contribute much of the fat; the egg and pastry also provide some protein. Serve a slice with plain yoghurt or alongside a meal with fruit to balance the dessert portion.

Building the filling

Cornflour: it thickens the juice released by the berries as they bake. Mix it thoroughly with the sugar and spices before adding it to the fruit to help distribute it evenly.

Grated apple: squeeze out its juice before combining it with the blueberries. This keeps excess liquid from going straight into the filling.

Working with the pastry

Base: roll the first round of dough to fit a 23 cm pie plate, keeping it intact as you transfer it. A lattice, braid or full pastry lid all work for the top.

Vent: if you choose a whole top crust, cut slits in it so steam can escape. A little egg wash helps the top brown, and coarse sugar is optional.

Getting the bake right

Hot start: the pie begins at 230°C for 15 minutes, then the oven temperature drops to 190°C. Keep the door closed when you lower the heat, as the method specifies.

Crust edges: cover them after the first 30 minutes of baking so they do not brown too quickly while the filling finishes cooking. The pie is ready when the pastry is golden.

Cooling and slicing

Rest: let the pie cool completely before slicing. This gives the fruit filling time to settle, making it easier to serve neat slices.

Timing: the stated bake takes 65–75 minutes, after which the pie still needs time to cool. Plan for that cooling time before serving.

What to serve with it

Cream: a spoonful of softly whipped cream offers a simple, cool contrast to the spiced fruit. Serve it alongside rather than over the whole pie.

Ice cream: vanilla ice cream is another classic partner, especially while the pie is just warm. For a less rich accompaniment, serve slices on their own with tea or coffee.

Recipe notes & tips

• Dry the rinsed blueberries well so extra water does not enter the filling.
• Squeeze the grated apple firmly before mixing it with the berries.
• Set the pie plate on a rimmed baking sheet to catch any filling that bubbles over.
• Brush the egg wash lightly; the recipe does not require using all of it.
• Cover the crust edges after the first 30 minutes, as directed, to limit over-browning.
• Cool the pie completely before slicing for a filling that holds together better.

Variations

• Lattice top: weave strips of pastry across the filling for an open top.
• Braided top: braid pastry strips and arrange them over the pie before baking.
• Whole crust: cover the filling with a pastry round and cut slits to vent steam.
• Skip the sparkle: leave out the optional coarse sugar for a plainer finish.
• Serve with cream: add a spoonful of softly whipped cream alongside each slice.

Common mistakes to avoid

• Wet blueberries: dry them after rinsing so their surface water does not thin the filling.
• Juicy apple: squeeze the grated apple in a towel before adding it to the berries.
• Uneven thickener: combine the cornflour with the sugar mixture first, then coat the fruit evenly.
• Unvented whole crust: cut slits in a full pastry lid to let steam escape.
• Over-browned edges: cover the crust edges after the first 30 minutes of baking.
• Slicing too soon: wait until the pie has cooled completely so the filling can settle.

How to store

Once cool, cover the pie and refrigerate it for up to 3 days. Reheat individual slices in a low oven until warmed through, or serve them chilled.

Frequently asked questions