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Bring in the Spring with Fresh Blueberry Pie
Fresh Blueberry Pie is a fantastic spring and early summer dessert that is so simple to make, but tastes like spring itself. When blueberries are in season, pick up some of the ripest, plumpest berries for this delicious pie. If you’d like to have pie later in the season, rinse the berries and let them drip dry, then freeze them on a parchment covered baking sheet. Once frozen, toss them in a plastic zippy bag and put back in the freezer for later use. I try to freeze mine in 1 pound bags so I know I have them premeasured for recipes.
Cleaning Berries for Fresh Blueberry Pie
Choose berries that are dark purple and plump. Watch for mold between berries. I gently shake the package to make sure. Before making the Fresh Blueberry Pie, rinse the berries in a colander, picking out any that are wrinkled or overripe, as well as any stems. Let them drip dry for a little bit as the extra water can make for a runny pie.
The “Secret Ingredient” in Fresh Blueberry Pie
Every recipe needs a secret ingredient, and Fresh Blueberry Pie is no different. Freshly grated lemon zest, just the yellow skin, not the white pith, make Fresh Blueberry Pie stand out from the rest. It provides a brightness for the blueberries, accentuating the flavor without overpowering it. A dash of cinnamon rounds out the flavor nicely, providing a rich, deep flavor.
If you would like to make the crust from scratch, try our pie crust recipe.
- 1 recipe for 9" double crust pie or packaged crust
- 2 lbs fresh or frozen blueberries
- 3/4 C sugar
- zest from 1/2 lemon
- 1/4 C flour
- 4 T butter
- 1/4 C half and half or milk
- Heat oven to 400 degrees F.
- Place the crust in the bottom of the pie pan.
- Mix the cleaned berries, sugar, lemon, and flour in a bowl. Pour into the pie crust.
- Dot with butter, cut into pats.
- Place the remaining crust on top and seal the edges by folding together and pressing tightly. .
- Cut vents in the top of the crust, then baste with the half and half.
- Bake in the oven 45 minutes or until the juices start to bubble.
- Remove from the oven and cool.
- Serve warm or cold.
Fresh Blueberry Pie has Options!
Making a fresh pie doesn’t need to be difficult to be spectacular. Fresh Blueberry Pie is simple and beautiful. But you can change it up too! My favorite childhood pie was blueberry with peaches. Simply freeze the blueberries until peaches are in season, then use about a cup less than normal. Slice two or three peaches on top before placing the crust on the pie. Their sweetness will compliment the berries well and provide another texture in your pie.
If you are asked to bring dessert to a gathering, or maybe you are hankering for an easy dessert, pick up some blueberries at your favorite market. Fresh Blueberry Pie will fit the bill!
1 recipe for 9″ double crust pie or packaged crust
2 lbs fresh or frozen blueberries
3/4 C sugar
zest from 1/2 lemon
1/4 C flour
4 T butter
1/4 C half and half or milk
Heat oven to 400 degrees F.
Place the crust in the bottom of the pie pan.
Mix the cleaned berries, sugar, lemon, and flour in a bowl. Pour into the pie crust.
Dot with butter, cut into pats.
Place the remaining crust on top and seal the edges by folding together and pressing tightly.
Cut vents in the top of the crust, then baste with the half and half.
Bake in the oven 45 minutes or until the juices start to bubble.
Remove from the oven and cool.
Serve warm or cold.