Blue Ribbon Wild Blueberry Pie
Indulge in the rich, fruity flavors of this Blue Ribbon Wild Blueberry Pie, a timeless dessert that captures the essence of summer with every bite. Packed with six cups of juicy wild blueberries, this pie boasts a perfect balance of sweetness and tanginess, thanks to the addition of fresh lemon juice and zest. The luscious filling is enveloped in a golden, flaky double crust that’s brushed with an egg wash for a gorgeous finish, while a sprinkle of coarse sugar adds an irresistible crunch. Whether made with fresh or frozen berries, this pie is baked to bubbly perfection, ensuring a flavorful, juicy interior. Serve it warm with a scoop of creamy vanilla ice cream or a dollop of whipped cream for a truly unforgettable treat. Optimal for gatherings or a cozy weekend indulgence, this award-worthy wild blueberry pie is your new go-to for classic homemade baking.
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Recipe Information
Ingredients
- 6 cups Wild blueberries (fresh or frozen)
- 0.75 cup Granulated sugar
- 0.25 cup Cornstarch
- 2 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 2 tablespoons Unsalted butter
- 1 set Prepared pie dough (for 9-inch double crust)
- 1 Egg
- 1 tablespoon Milk or water
- 1 tablespoon Coarse sugar (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
If using frozen blueberries, thaw and drain any excess liquid. Set aside the 6 cups of blueberries.
In a large mixing bowl, combine the sugar, cornstarch, lemon juice, and lemon zest. Stir until well mixed.
Gently fold the blueberries into the sugar mixture, ensuring all the berries are coated.
On a lightly floured surface, roll out one portion of the pie dough to fit a 9-inch pie pan. Carefully transfer the dough into the pan, pressing it gently into the corners.
Pour the blueberry mixture into the pie crust, spreading it out evenly. Dot the top of the filling with small pieces of butter.
Roll out the second portion of pie dough for the top crust. You can either cover the pie with a solid crust or create a lattice pattern.
Trim any excess dough hanging over the edges of the pie pan. Pinch or crimp the edges of the crust to seal.
In a small bowl, whisk together the egg and milk (or water) to create an egg wash. Brush it over the top crust for shine and color.
If desired, sprinkle coarse sugar on top of the crust for added crunch and sweetness.
Using a sharp knife, cut a few small slits in the top crust to allow steam to escape if using a solid crust.
Place the pie on a baking sheet to catch any drips and transfer it to the oven. Bake for 20 minutes at 400°F (200°C).
After 20 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and allow it to cool for at least 2 hours before serving. This will allow the filling to set properly.
Slice and enjoy your Blue Ribbon Wild Blueberry Pie with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
Nutrition Facts
Calories |
4171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.8 g | 205% | |
| Saturated Fat | 57.6 g | 288% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 1996 mg | 87% | |
| Total Carbohydrate | 667.7 g | 243% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 289.9 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 169 mg | 13% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1262 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
