Hi Bold Bakers! My Blueberry Pie is the only blueberry pie recipe you need — it’s perfect for any occasion, but especially the 4th of July as the color lends itself perfectly for your upcoming celebration. Already have an account? You know, I had never had blueberry pie before coming to the states and whipping up a recipe for all you Bold Bakers out there, but I’ve fallen hard for it. Like, really hard. It was my absolute favorite out of a recent batch of pies I made, and it was a good excuse to tap into all the frozen blueberries my husband Kevin hoards for his breakfast. Using my perfected Pie Crust recipe (and I know have a Gluten-Free Pie Crust, too), you’re in for the best blueberry pie experience of your life.
All About Blueberries
The best part about putting blueberries in a pie is that blueberries are extremely healthy, even if pies are… more delicious than they are classically healthy. You get what I’m saying — if you’re going to eat a dessert, at least it’ll be one that’s packed to the brim with antioxidants that also have an incredibly sweet taste and gorgeous color. I also find that blueberries release the perfect amount of juice for a pie, and are relatively uniform in size, making for less fuss when wanting to add them to things like pies, tarts, muffins, you name it. By the way, have you tried my Best-Ever Blueberry Muffins?
What You Need To Make Blueberry Pie
Two batches of my Perfect Pie Crust Measuring Cups and Spoons A Pie Pan A Rolling Pin
How to Make Blueberry Pie
Do you know the saying that something is, “simple as pie!”? Well, it’s true — and my blueberry pie recipe is proof! Here are the basic steps (and don’t forget to get the full recipe with measurements, on the page down below):
Gemma’s Pro Tips For Making Blueberry Pies
Use COLD butter in your pie crust, as it’ll come our even flakier. Use my trusty (and easy) Pie Crust recipe My Gluten Free Pie Crust will work great for this blueberry pie Use FROZEN or FRESH blueberries — both will taste great! Place the pie on a cookie sheet lined with foil to catch any drippings while baking Bake the pie on the bottom to insure the pastry on the bottom cooks If the crust starts to get too brown before the juices bubble up, you can cover the edges of the pie with foil
Make More Pies!
Perfect Classic Apple Pie Best-Ever Pecan Pie How to Make Pumpkin Pie
And don’t forget to buy my Bigger Bolder Baking Cookbook! Full (and printable) recipe below!
