Blueberry Pie

A buttery crust, fresh plump blueberries, a bit of lemon, and an irresistible streusel topping, make this Blueberry Pie the perfect dessert for summer. Enjoy on its own or with a scoop of vanilla ice cream!

Prep Time30

Cook Time50

Total Time1 20

Course: Dessert

Cuisine: American

Keyword: blueberry crumble pie, blueberry pie, blueberry pie recipe

Servings: slices

Ingredients

FOR THE PIE

1 9-inch refrigerated rolled pie crust (homemade or store-bought)
18 ounces fresh blueberries , washed and dried
1/3 cup granulated sugar
3 tablespoons raspberry preserves (optional)
3 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
2 & 1/2 tablespoons cornstarch

FOR THE STREUSEL TOPPING

2/3 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
5 tablespoons butter , chilled and cubes

Instructions

PREPARE THE PIE CRUST. Lightly coat a 9-inch pie plate with nonstick cooking spray. Carefully roll out your pie dough slightly thinner than packaged and gently press into the pie plate. Tuck it in with your fingers, making sure it is smooth. Flute or crimp the edges of the crust. Place the pie crust in the freezer while assembling the filling and crumble.
MAKE THE FILLING. Toss together the blueberries, sugar, raspberry preserves, lemon juice, lemon zest, vanilla, and cornstarch in a medium sized bowl until combined. Set to the side for 15 minutes to macerate.
MAKE THE STREUSEL TOPPING. Combine the flour, brown sugar, granulated sugar, and cinnamon. Cut in butter with your hands or pastry blender until tiny coarse crumbs are formed. Cover and transfer to the refrigerator.
ASSEMBLE THE PIE. Pour the macerated berry mixture into the crust, straight from the freezer, and place on a foil-lined baking sheet.
BAKE. Preheat your oven to 425° degrees Fahrenheit. Bake, covered, for 30 minutes. Take the streusel out of the fridge and loosen it up with your fingers. Briefly remove pie from the oven and sprinkle the top with the streusel mixture. Return to the oven and bake another 15 to 20 minutes or until the middle of the pie reads 200F and is bubbling all over and golden brown on top.
COOL. Allow the pie to cool completely on a wire rack before slicing and serving. You can also chill in the refrigerator for several hours or overnight, then bring to room temperature or warm slices gently in the microwave. Serve with some vanilla ice cream!

Notes

Blind baking the crust before adding the filling is not necessary. Freezing the pie crust before filling and baking ensures that you will get a nice crispy crust, instead of one that has gotten soggy from absorbing the berry juice.

Add in some pecans. For a nutty flavor and textural crunch, feel free to add in some chopped pecans to the streusel.

Prevent the pie crust edges from burning. I recommend covering them with aluminum foil or a pie crust shield halfway through the baking time or the last 10 minutes of baking. This will help protect the edges while allowing the rest of the pie to bake evenly.

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