- Nut free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
- Peanut free
- Vegetarian
A refreshing and sweet dessert, this stunning – and easy to make – blueberry pie is one that will leave family and friends wanting more.
- Serves10
- Cook time1 hour 20 minutes
- Prep time30 minutes, + chilling
Ingredients
- 2 1/3 cups (350g) plain flour
- 1/4 cup (40g) icing sugar
- 175g chilled unsalted butter, chopped
- 2 free range egg yolks, plus 1 whole free range egg, lightly whisked
- 2 tbs iced water
- Vanilla ice cream, to serve
Filling
- 4 cups (600g) blueberries
- 1 tsp vanilla bean paste
- 1 small lemon, rind finely grated, juiced
- 1/3 cup (50g) cornflour
- 3/4 cup (165g) caster sugar
- 1/2 tsp ground cinnamon
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the flour, icing sugar and butter in a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolks and water and process until the dough just comes together. Divide dough into 2 portions and shape each portion into a disc. Wrap and place in the fridge for 30 mins to rest.
Step 2
Preheat oven to 200°C. Roll out a portion of pastry on a lightly floured surface to a 3mm-thick disc. Line a 23cm (top measurement) pie dish with pastry. Use a small sharp knife to trim edge. Place in the fridge for 15 mins to rest. Remove paper and weights and bake a further 5 mins or until pastry is dry to touch and lightly golden. Remove from oven and brush the inside of pastry shell with a little of the whisked egg.
Step 3
Roll out remaining pastry on a floured surface to a 30cm disc. Cut into 1.5cm-wide strips.
Step 4
To make the filling, place the blueberry, vanilla, lemon rind and juice in a large bowl. Combine the cornflour, sugar and cinnamon in a small bowl. Sprinkle cornflour mixture evenly over blueberry mixture. Gently stir to combine.
Step 5
Spoon blueberry filling into pie pastry case. Arrange the pastry strips, cutting to fit, in a lattice pattern over the filling. Brush edges with a little of the remaining whisked egg and press to seal around edge, trimming excess pastry. Brush the top carefully with remaining egg. Bake for 1 hour or until filling is bubbling and pastry is golden. Set aside for 30 mins to cool. Serve with vanilla ice cream.
Recipe tip
COOK. STORE. SAVE.
Clever storage: If you’re planning to make the pie ahead, the cooked pie will keep for up to 1 day in the fridge or up to 3 months in the freezer. If you want to make the pie dough ahead, it will keep in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months.
Blueberry pie recipe
When you’ve got the best blueberry pie recipe, you need to make blueberry pie! The sweet and slightly tart filling has pops of juicy blueberries, encased in a buttery and tender pastry. Blueberry pie is as delicious warm as it is cold or at room temperature, making it the perfect dessert or afternoon tea year round. Unlike other fruit pies, you don’t have to slice or pre-cook the blueberries – just place them in the pie and cook it together with the pastry in the oven. This recipe also shows you how to make your own pie pastry and it is actually easier than you think!
How to make a great blueberry pie filling and pastry
Here are some tips for making your blueberry pie:
For the filling, smash a few berries when mixing all the filling ingredients so that the dry ingredients get moistened and mixed together well.
Can you use frozen blueberries in pie? Absolutely! In this case, add the berries to the pie still frozen and cook the pie in the oven for about 5 minutes more. Alternatively, cook the filling separately to make sure it isn’t too runny before adding it to the pastry case, since frozen berries can hold more liquid than fresh berries.
Before laying the lattice pattern with the pastry dough on top of the filling, dot butter on top of the blueberry filling to enrich it as it cooks.
To roll out the pastry, divide the dough in half. Sprinkle flour on a rolling pin. Place one half of the dough on a work surface that’s been lightly dusted with flour. Start to roll the pastry from the centre, rolling the pastry outward to stretch it. Continually turn the dough a quarter turn as you are rolling the pastry into a 30cm circle.
Place a baking tray lined with baking paper on the oven rack below the pie, so that any overflowing juice doesn’t spill into your oven.
If the edges of your pie are browning too quickly, cover them with pieces of foil.
Serving this recipe for blueberry pie
Once cooked, cool the pie for at least 4 hours at room temperature to allow the filling to set. If you slice it early, the filling will remain quite syrupy in consistency. After the pie has cooled completely, chill it in the fridge. Cold blueberry pie is a refreshing treat, but bring to room temperature or warm in a low oven if you prefer. Serve your slice of pie with ice cream, whipped cream, pouring cream, custard, vanilla bean anglaise, Greek yoghurt or chopped nuts. Take it along as a sweet treat for a picnic, BBQ, potluck, or as an impressive dessert for festive celebrations and entertaining guests.
Love this recipe?
Bring smiles all around with this gorgeous blueberry pie recipe, following the tips above to nail it every time. Want to practise your pastry skills with other dessert pies? Try these recipes for classic apple pie, pecan pie and pumpkin pie with ginger pastry.
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