My summer just isn’t complete without my mom’s famous blueberry pie. Honestly you can make this pie any time of the year, but with freshly picked Michigan blueberries it’s the absolute best (trust me). This pie brings back childhood memories at the lake, and my sister and I fighting over who gets to eat the extra filling (you’ll probably have some extra filling if you make this recipe). This is a pie that everyone in my family looks forward to enjoying together, and I know your family will love it as well. Scroll down to get the best blueberry pie recipe!
Blueberry Pie Recipe
Whenever I think about summer I instantly think about my mom’s blueberry pie. I know that sounds slightly crazy but this pie is something we look forward to. Using fresh Michigan berries really makes a difference, but you can also use other fresh blueberries or even frozen blueberries if you want. The slightly tangy and crisp crust with the sweet blueberry filling is the best. Like I mentioned above you might have some extra blueberry filling after you pour it in the pie (you want to leave part of the crust showing). You can store the filling in a container and store it in the refrigerator. Use the extra filling on top of ice cream (it’s so good).
Blueberry Pie
Ingredients
Crust
- 1/2 cup Butter softened
- 1 cup All Purpose Flour
- 1 tsp Sugar
- 1/2 tsp Salt
- 1 tbsp Vinegar
Filling
- 1 1/2 cups Water
- 3 tbsp Cornstarch
- 1 1/2 cups Fresh Blueberries
- 1 1/2 cups Sugar
Additional Ingredient
- 1 1/2 cups Fresh Blueberries
Instructions
- Preheat oven to 400 degrees F
- Use a 9" pie plate and mix the softened butter, flour, sugar, and salt. Sprinkle with vinegar and form into a ball. Press evenly in pie plate and bake for 12-15 minutes or until golden brown. Cool the crust.
- Combine the water and cornstarch. Add 1 1/2 cups of blueberries and sugar. Bring the mixture to a boil stirring constantly. Cook until thick and the blueberries have turned the filling dark blue. Cool the filling.
- Pour the remaining 1 1/2 cups of blueberries into cooled crust and pour thickened mixture overtop. Chill thoroughly.
You can serve the pie with whipped cream on top. I prefer the pie without whipped cream, but you do you. Don’t be surprised if you or your family members ask for a second slice. This pie really is that good. PS if you’re wondering about this pie plate it’s from Rowe Pottery. My mom has a pie plate from them, and always uses it for her blueberry pies. So naturally it’s always been called the blueberry pie plate. For Christmas my mom gifted one of these to my sister and I so we can make the famous blueberry pie in this plate.
I really hope you enjoy this blueberry pie recipe! If you need more blueberry recipe ideas check out this blog post for 7 of my favorite blueberry recipes to make this summer.
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