Blueberry pie is a sweet, rich and delicious dessert. There are so many different ways to make it-from the traditional way of using fresh blueberries in a classic crust with sugar, lemon juice and cornstarch that requires no special equipment or ingredients, to more creative recipes like this one which features low carb pastry dough topped with crumbled cookies for crunch.
The “to die for blueberry pie” is a recipe that is perfect for the summer. The pie has a layer of sweet, tangy sauce and a crunchy crust.
This delicious 4th of July Pie has a flaky pie crust and is ideal for your next summer gathering, BBQ, or picnic! For all of your blueberry season events, you’ll enjoy this fresh blueberry pie!
Blueberry Pie for July 4th
Okay, so I’ve said on the blog, though discreetly, that I’m not a huge lover of pies. I find it… uninteresting. Where is the chocolate, for example? Even though I am not a fan of pie, I like making pie recipes that make me reconsider my position. It’s almost like a personal challenge. Because if I can create a pie recipe that I like, you can bet it’s a wonderful pie.
That makes logical, right? Please don’t tell me I’m insane.
What is Blueberry Pie for the Fourth of July?
This fresh blueberry pie is one of those pies that makes you think, “Hey, maybe I like pie after all.” It’s a Fourth of July Blueberry Pie, with wild blueberries and a flaky pie crust to die for. This pie is as’murican as it gets, so it’d be excellent for a 4th of July get-together. Just take a look at those stars!
Why is this July 4th pie so delicious?
Oh, and can we chat about the crust for a minute? It’s layered and flaky, and it’s pretty much the most amazing pie crust I’ve ever seen. It was created using Almond Breeze Unsweetened Original almondmilk, which worked well as a crust binder and cooked nicely.
There’s also the blueberry pie filling to consider. Wild blueberries, which are smaller than the conventional highbush blueberries seen in the produce area, were my choice. Because I’ve discovered that pies made with highbush blueberries are waterier and require longer to cook off, I suggest using wild blueberries in this pie. So wild blueberries are your best bet. I bought mine from the freezer aisle and let them defrost for approximately 30 minutes before filling them.
How to create a delicious blueberry pie for the holidays
When it comes to creating homemade pie, this blueberry pie recipe is about as simple as it gets. I’ve included as much information as possible in each recipe step so you can feel 100 percent secure creating the pie crust and filling on your own. The following are the fundamental procedures for preparing this homemade blueberry pie:
Prepare the pie dough – Making homemade pie crust seems to be the most intimidating task. To prepare the pie crust, combine the dry ingredients in a mixing bowl (flour, sugar, salt). Then, using a pastry cutter or a fork, cut in the chilled butter. Because you don’t want the butter to become too heated, you’ll want to work rapidly here. The idea is to stir in the butter until only pea-sized bits remain – if you’re having trouble breaking it up with the pastry cutter, rub it between your fingers.
Place the bowl in the freezer for 15 minutes once the butter has been mixed. Then, using your hands, incorporate the almondmilk and lemon juice. Allow at least 30 minutes for the crust to cool (this will make it easier to roll out).
Make the filling – The simplest part of this recipe is making the blueberry pie filling. Simply combine the four ingredients in a mixing basin and set aside while you spread out the pie crust.
Prepare the pie by rolling out half of the pie dough and placing it in the pie dish. If feasible, use your fingers to crimp the edges, or just fold the extra dough in half. Nobody will mind if the crust is a touch shabby! Place the blueberry pie filling in the center of the second pie crust and roll it out. I carved out a lovely design using star-shaped cookie cutters and layered the pie crust stars on top of the filling. You could also make a standard pie by laying the second pie crust on top of the first, but where’s the fun in that?
Bake the blueberry pie until the filling begins to bubble up and the crust is a wonderful golden brown color.
Make the BEST blueberry 4th of July pie with these helpful hints.
Refrigerate the dough before rolling it out — It’s critical to chill the dough before rolling it out. This will help to harden up the butter and make rolling out the crust easier.
Allow the blueberry pie filling to rest in a bowl on the counter while you roll out the crust and spread the filling using a slotted spoon. Some of the berries’ juices will leak out, and you don’t want that extra moisture in the pie. To prevent getting all of the liquid into the pie, transfer the filling to the pie shell using a slotted spoon.
If the crust seems to be cooking too rapidly, loosely tent the blueberry pie with aluminum foil to prevent the crust from burning. However, if you want a golden brown crust, don’t tent the pie too soon!
Serve the pie cold — As enticing as warm pie is, I strongly advise letting your pie rest for at least 4 hours before serving. This will enable everything to thicken wonderfully, resulting in a pie that is well-structured and won’t fall apart when sliced.
This delicious Fresh Blueberry Pie has a flaky pie crust and is ideal for a summer get-together, BBQ, or picnic!
- Sarah wrote this article.
- Time to Prepare: 40 minutes
- Time to cook: 1 hour and 10 minutes
- 5 hours 50 minutes total time
- 1 pie 1x yield
- Dessert is a category of food.
- Oven method
- American cuisine
- Sarah wrote this article.
- Time to Prepare: 40 minutes
- Time to cook: 1 hour and 10 minutes
- 5 hours 50 minutes total time
- 1 pie 1x yield
- Dessert is a category of food.
- Oven method
- American cuisine
Scale:
1x2x3x
- Sarah wrote this article.
- Time to Prepare: 40 minutes
- Time to cook: 1 hour and 10 minutes
- 5 hours 50 minutes total time
- 1 pie 1x yield
- Dessert is a category of food.
- Oven method
- American cuisine
Ingredients
The crust for the pie
- flour, 2 1/2 cups
- 2 tbsp. sugar (granulated)
- 1 teaspoon kosher salt
- 2 cold butter sticks, cut into cubes
- 1/2 cup Almond Breeze Original Unsweetened Almondmilk, chilled
- a quarter-cup of lemon juice
- 1 egg, to be used in the egg wash
- sugar turbinado, for sprinkling
To make the filling
- 6 cups blueberries (wild)
- 1 cup sugar (granulated)
- a quarter cup of lemon juice
- cornstarch, 1/3 cup
Instructions
The crust for the pie
- Combine flour, sugar, and salt in a large mixing basin. Cut the butter into the flour mixture with a pastry cutter until only pea-sized bits of butter remain. Working fast will ensure that the butter remains as cold as possible. Rub the butter between your fingers if you’re having trouble breaking up the bits.
- Freeze the mixture for 15 minutes in a flash freezer.
- Remove the container from the freezer and add the almond milk and lemon juice. Fold the ingredients together with your hands. You’ll want to work fast, pushing the dough into itself with the bowl’s sides. Mix just until everything is well blended.
- Divide the dough into two equal halves, shape into disks, and cover in plastic wrap. Refrigerate for at least 30 minutes, and up to two days.
Make the pie
- It’s time to build your pie now that the pie dough has chilled. Preheat the oven to 425 degrees Fahrenheit. Using butter, grease a normal sized pie pan. Remove from the equation.
- Combine all filling ingredients in a large mixing basin. Allow to rest while rolling out the pie dough.
- Take one of the pie dough disks out of the refrigerator. Roll out the dough to a thickness of 1/4 inch on a lightly floured work surface. Place the dough in the pie pan with care, pressing it down into the pan. Use your fingers to form a crimped edge by folding the dough’s edge over on itself. Alternatively, if you don’t know how, simply leave it alone. Regardless, it’ll look fantastic!
- Scoop the filling into the pie pan with a large slotted spoon, squeezing away any excess liquids. Remove from the equation.
- Remove the second pie disk from the refrigerator. Roll it out till it’s 1/4 inch thick once again. Cut dough into stars using various sized star-shaped cookie cutters. Arrange on top of the pie filling.
- Apply an egg wash over the whole pie, then sprinkle with turbinado sugar.
- Bake for 20 minutes at 425°F, then reduce heat to 375°F and bake for another 50-60 minutes. If your pie crust seems to be cooking too quickly, loosely tent it with aluminum foil. When the filling begins to bubble slightly, your pie is ready.
- Remove from the oven and set aside for at least 4 hours to cool before serving.
4th of July pie, blueberry pie are some of the things that come to mind when thinking of a pie for the 4th of July.
Almond Breeze is a sponsor of this content. All content and thoughts are all mine. Thank you for your continued support of the brands that make Broma possible!
Watch This Video-
The “small batch blueberry pie filling” is a recipe for the perfect pie. It’s made of fresh blueberries, sugar, flour, and salt. The recipe takes about 30 minutes to make.
Frequently Asked Questions
How do you make a blueberry pie not runny?
A: You would bake the pie in a water bath. This is meant to keep the bottom crust of your pie from absorbing too much moisture and becoming runny.
Why is my blueberry pie so watery?
A: Because it is a recipe that calls for fresh blueberries and this pie was made two days ago.
Do you have to thaw blueberries before making a pie?
A: Thawing blueberries is not necessary for making a pie.
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