This delicious Pioneer Woman Blueberry Pie is a simple yet irresistible dessert perfect for any occasion. With a buttery, flaky crust and a sweet, tangy blueberry filling, it’s easy to make and sure to impress. Feel free to use fresh or frozen berries for a flexible twist!
Ingredients Needed
- All-Butter Pie Crust (2 crusts)
- 2/3 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 tsp kosher salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 6 cups fresh blueberries (about 2 lbs)
- 2 tbsp lemon juice
- 2 tsp lemon zest
- 1 large egg
- 2 tbsp turbinado sugar
How To Make Blueberry Pie Recipe
- Preheat the oven: Preheat your oven to 375°F (190°C). Place a rimmed baking sheet lined with foil on the center rack to heat.
- Prepare the bottom crust: On a floured surface, roll out one piece of dough into a 12-inch round, starting at the center. Add flour on top if the dough is too moist. Carefully transfer the dough to a 9-inch pie pan, gently pressing it against the pan sides. Trim the excess dough hanging over the edge.
- Make the filling: In a large bowl, combine the sugar, cornstarch, salt, cinnamon, and ground ginger. Add the fresh blueberries, lemon juice, and lemon zest. Toss everything together until the blueberries are evenly coated. Pour the filling into the pie crust.
- Assemble the lattice crust: Roll out the second dough piece into a 12-inch round. Cut it into 16 strips (about 3/4 inch wide). Lay 8 strips over the filling in parallel rows. Weave the remaining 8 strips perpendicular to the first set, creating a lattice pattern. Trim the ends of the strips and press them against the bottom crust. Use a fork to crimp the edges all around.
- Egg wash and sugar: In a small bowl, whisk together the egg and 1 tablespoon of water. Brush the egg wash over the dough and sprinkle turbinado sugar on top.
- Bake the pie: Place the pie on the preheated baking sheet and bake for 1 hour 15 minutes to 1 hour 25 minutes, or until the filling is bubbly and thickened in the center. If the crust starts to get too dark, cover the edges with foil. Let the pie cool for about 4 hours at room temperature before slicing.
Recipe Tips
- Use Cold Butter for the Crust: Make sure your butter is very cold when making the pie crust. This helps create a flaky, tender texture.
- Don’t Overfill the Pie: Be careful not to overfill the pie with blueberries. Too much filling can cause it to spill over while baking.
- Let the Pie Cool Completely: After baking, let the pie cool for at least 4 hours before slicing. This helps the filling set and makes it easier to cut.
- Protect the Crust from Burning: If the crust starts to brown too quickly, cover the edges with foil to prevent burning while the filling finishes baking.
- Use Fresh or Frozen Blueberries: Both fresh and frozen blueberries work great in this pie. If using frozen, don’t thaw them, or the filling may become too watery.
How To Store Leftovers
- Refrigerate: Store leftovers blueberry pie in the refrigerator. Cover the pie loosely with plastic wrap or aluminum foil and keep it in the fridge for up to 3 days.
- Freeze: leftovers blueberry pie can be frozen for up to 3 months. After baking, let the pie cool completely before wrapping it tightly in plastic wrap and aluminum foil. To thaw, leave the pie in the fridge overnight before serving.
Nutrition Facts
- Calories: 358
- Total Fat: 17g
- Saturated Fat: 8g
- Cholesterol: 23mg
- Sodium: 359mg
- Potassium: 62.5mg
- Total Carbohydrate: 50g
- Dietary Fiber: 1.7g
- Sugars: 31g
- Protein: 1.5g
More Pioneer Woman Recipes:
Pioneer Woman Blueberry Pie Recipe
Description
This delicious Pioneer Woman Blueberry Pie is a simple yet irresistible dessert perfect for any occasion. With a buttery, flaky crust and a sweet, tangy blueberry filling, it’s easy to make and sure to impress. Feel free to use fresh or frozen berries for a flexible twist!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Place a rimmed baking sheet lined with foil on the center rack to heat.
- Prepare the bottom crust: On a floured surface, roll out one piece of dough into a 12-inch round, starting at the center. Add flour on top if the dough is too moist. Carefully transfer the dough to a 9-inch pie pan, gently pressing it against the pan sides. Trim the excess dough hanging over the edge.
- Make the filling: In a large bowl, combine the sugar, cornstarch, salt, cinnamon, and ground ginger. Add the fresh blueberries, lemon juice, and lemon zest. Toss everything together until the blueberries are evenly coated. Pour the filling into the pie crust.
- Assemble the lattice crust: Roll out the second dough piece into a 12-inch round. Cut it into 16 strips (about 3/4 inch wide). Lay 8 strips over the filling in parallel rows. Weave the remaining 8 strips perpendicular to the first set, creating a lattice pattern. Trim the ends of the strips and press them against the bottom crust. Use a fork to crimp the edges all around.
- Egg wash and sugar: In a small bowl, whisk together the egg and 1 tablespoon of water. Brush the egg wash over the dough and sprinkle turbinado sugar on top.
- Bake the pie: Place the pie on the preheated baking sheet and bake for 1 hour 15 minutes to 1 hour 25 minutes, or until the filling is bubbly and thickened in the center. If the crust starts to get too dark, cover the edges with foil. Let the pie cool for about 4 hours at room temperature before slicing.
Notes
- Use Cold Butter for the Crust: Make sure your butter is very cold when making the pie crust. This helps create a flaky, tender texture.
- Don’t Overfill the Pie: Be careful not to overfill the pie with blueberries. Too much filling can cause it to spill over while baking.
- Let the Pie Cool Completely: After baking, let the pie cool for at least 4 hours before slicing. This helps the filling set and makes it easier to cut.
- Protect the Crust from Burning: If the crust starts to brown too quickly, cover the edges with foil to prevent burning while the filling finishes baking.
- Use Fresh or Frozen Blueberries: Both fresh and frozen blueberries work great in this pie. If using frozen, don’t thaw them, or the filling may become too watery.
Pioneer Woman Blueberry Pie Recipe