Hamdi Saidani This Pioneer Woman Blueberry Pie is a bubbly and flaky recipe, which is made with fresh blueberries and lemon juice. It’s a classic, foolproof recipe, ready in about 1 hour and 25 minutes of baking time.
Pioneer Woman Blueberry Pie Recipe Ingredients
- 1 recipe for a double pie crust (2 crusts)
- 2/3 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 tsp. kosher salt
- 1/2 tsp. cinnamon
- 1/4 tsp. ground ginger
- 6 cups fresh blueberries (about 2 lb.)
- 2 Tbsp. lemon juice
- 2 tsp. lemon zest
- 1 large egg
- 2 Tbsp. turbinado sugar
How To Make Pioneer Woman Blueberry Pie
- Prep Oven and Crust: Preheat the oven to 375°F. Place a foil-lined, rimmed baking sheet on the center oven rack to preheat. Roll out one piece of the pie dough and fit it into a 9-inch pie pan (not deep dish). Trim the excess dough.
- Make the Blueberry Filling: In a large bowl, stir together the sugar, cornstarch, salt, cinnamon, and ground ginger until evenly combined. Add the blueberries, lemon juice, and lemon zest, and toss until the fruit is evenly coated.
- Create the Lattice Top: Pour the fruit mixture into the pie crust. Roll out the second piece of dough and cut it into 16 (3/4-inch-wide) strips. Weave the strips over and under each other on top of the filling to form a lattice pattern. Trim the ends of the strips and press them to seal against the bottom crust’s edge.
- Add Egg Wash and Bake: In a small bowl, whisk the egg with 1 tablespoon of water. Brush this egg wash lightly over the lattice and crust, then sprinkle with the turbinado sugar for a crunchy finish.
- Bake Until Bubbly: Carefully place the pie on the preheated baking sheet in the oven. Bake for 1 hour and 15 minutes to 1 hour and 25 minutes. The pie is done when the filling is thick and bubbling vigorously in the very center of the pie.
- Cool Completely: Let the pie cool completely on a wire rack for at least 4 hours before slicing. This is a crucial step for the filling to set properly.
Recipe Tips
- How to prevent a soggy bottom crust? The most important trick is to place your pie on a preheated baking sheet. This helps to set and crisp the bottom crust quickly as soon as it hits the oven. The cornstarch in the filling is also essential for thickening the fruit juices.
- What are the best blueberries to use? For the best texture and flavor, use fresh, ripe, plump blueberries. If you must use frozen, thaw them completely and drain off as much excess liquid as possible to prevent a watery pie.
- How do I know when the pie is truly done? You must see the filling bubbling thickly through the gaps in the lattice, especially in the very center of the pie. This indicates that the cornstarch has reached a high enough temperature to fully activate and thicken the juices.
- How do I keep my crust from getting too dark? This pie requires a long bake time. The recipe suggests that if the crust is getting too dark after about 45 minutes, you can loosely tent a piece of aluminum foil over the top of the entire pie for the remainder of the baking time to protect it.
What To Serve With Blueberry Pie
This is a classic American dessert that is a staple for a reason. It is traditionally and most deliciously served warm or at room temperature with:
- A scoop of high-quality vanilla bean ice cream
- A dollop of fresh, unsweetened whipped cream
- A drizzle of heavy cream
How To Store Blueberry Pie
- Room Temperature: A fruit pie like this can be stored, loosely covered, at room temperature for up to 2 days.
- Refrigerate: After two days, it’s best to store the pie, covered, in the refrigerator for up to two additional days.
- Reheat: Reheat individual slices in the microwave or place the entire pie in a 350°F oven for 10-15 minutes until warmed through.
Blueberry Pie Nutrition Facts
- Serving: 1 slice (1/8th of pie)
- Calories: 450 kcal
- Carbohydrates: 70g
- Protein: 4g
- Fat: 18g
- Saturated Fat: 11g
- Sugar: 45g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why is my pie filling runny?
A runny pie is almost always the result of under-baking or not letting the pie cool completely before slicing. You must bake the pie long enough for the filling in the absolute center to come to a full, thick bubble. This is what activates the cornstarch and properly thickens the sauce. Slicing it before the 4-hour cooling time will also result in a runny filling.
Can I use frozen blueberries?
Yes. If you use frozen blueberries, it is very important to thaw them completely and then drain off as much excess liquid as possible before tossing them with the sugar and cornstarch. This will prevent a watery pie.
Can I use a different thickener instead of cornstarch?
Yes. You can substitute the cornstarch with an equal amount of tapioca starch for a similarly thick and glossy filling.
Try More Pioneer Woman Recipes:
- Pioneer Woman Taco Pie Recipe
- Pioneer Woman Strawberry Rhubarb Pie Recipe
- Pioneer Woman Oatmeal Cream Pies Recipe
Pioneer Woman Blueberry Pie Recipe
Description
A classic summer dessert featuring a sweet and tangy blueberry filling with a hint of lemon, all baked under a beautiful, golden-brown lattice crust.
Ingredients
Instructions
- Preheat oven to 375°F with a foil-lined baking sheet inside.
- Fit one pie crust into a 9-inch pie pan.
- In a large bowl, toss the blueberries with the sugar, cornstarch, salt, spices, lemon juice, and zest.
- Pour the filling into the pie crust.
- Top the pie with a lattice made from the second pie crust. Crimp the edges.
- Brush the lattice with an egg wash and sprinkle with turbinado sugar.
- Place the pie on the preheated baking sheet and bake for 1 hour and 15-25 minutes, until the filling is very bubbly in the center.
- Let the pie cool completely on a wire rack for at least 4 hours before slicing.
Notes
- u003cliu003eThe most important tip for this pie is to let it cool for at least 4 hours before slicing; this is not optional and is essential for the filling to set up properly.u003c/liu003eu003cliu003eBaking the pie on a preheated baking sheet is the secret to a crisp, non-soggy bottom crust and also catches any potential drips.u003c/liu003eu003cliu003eFor the best results, use fresh, ripe blueberries. If using frozen, be sure to thaw and drain them well.u003c/liu003eu003cliu003eThe lattice top is not just for looks; it allows steam to escape, which helps the fruit filling to thicken perfectly.u003c/liu003e
