Fresh Blueberry Pie
This beautiful fresh blueberry pie is the perfect summer pie to serve friends and family. The fresh taste of blueberries, surrounded by a sweet and comforting glaze in a delicate and flaky crust, makes this a favorite summer pie.
Other Blueberry Recipes You May Like:
- Breakfast Blueberry Muffin Tops
- Breakfast Blueberry Crisp
- Blueberry Pie Crisp
- Blueberry Buckle
- Grandma’s Norwegian Blueberry Jam
Other Recipe You May Like:
- Easy Baked Donuts
- Lemon Crinkle Cookies
- Strawberry Muffins
- Fresh Strawberry Pie
- Amazing Peach Bars
- Almond Biscotti
Reasons to Like this Recipe:
There are countless reasons why I love this recipe:
- It highlights the freshness of the seasonal blueberries by using fresh berries instead of frozen and not cooking the berries until they are unrecognizable.
- This pie is not overly sweet but allows the natural flavor of the blueberries to shine.
- It has a delicate and delicious crispy crust which pairs very nicely with the blueberry filling.
A perfect dessert to serve to your family and friends, this fresh blueberry pie is a popular dessert around my house. Serve with vegan ice cream or your favorite whipped topping.
Why is this Fresh Blueberry Pie Different from Other Recipes?
My favorite part of this fresh blueberry pie recipe is that it keeps the whole blueberry intact. This allows for little pops of blueberry flavor and texture.
Ingredients list:
- Fresh blueberries
- natural cane sugar
- Lemon Juice
- vanilla bean paste (or vanilla extract)
- Corn starch
- pinch of salt
Crust:
- Flour
- Salt
- Coconut oil
- Fresh lemon juice
- Ice water
How to Make Vegan Pie Crust:
Step 1:
In a food processor, add flour and salt, and pulse to mix.
Next, add coconut oil and lemon juice, pulsing until the mixture resembles crumbs.
Add ice water, one tablespoon at a time, until the mixture sticks together when pressed. If the dough gets too wet, harden in the fridge for 5-10 minutes.
Step 2:
Roll out the dough between two layers of cling wrap.
Carefully peel off one layer of cling wrap, and flip the rolled-out pie crust into a 9-inch ungreased pie tin. Be sure the dough reaches the pie tin’s edges (this prevents it from sliding down the sides). Pinch the edges and prick the dough with a fork.
Step 3:
Add a piece of parchment paper to the pie crust (on top of the dough) and add pie weights or baking beans to keep it from puffing while baking.
Bake pie crust at 350F for 30 minutes with pie weights. Remove pie weights and parchment paper and bake for an additional 10 minutes. Let the pie crust cool.
Things to Keep in Mind When Making a Coconut Oil Pie Crust:
If you have a pie crust you like, you may want to stick with yours and add the filling. I prefer this coconut oil pie crust. It is one of my absolute favorite pie crusts, but there are a couple of things to remember when making a pie crust with coconut oil.
- It is quite tender and a little dainty. I don’t mind it because the result is worth it, but it is a little trickier to handle. I roll out the pie dough between two pieces of cling wrap, which makes it easier to move (see my video).
- Do not grease the pie pan, and be sure the pie crust edges reach the top of the pie pan so the sides do not slide down.
- Another thing to remember with a coconut pie crust is that it needs to be served at room temperature. It hardens in the fridge, and you do not get that flakey, tender, wonderful pie crust taste. So be sure to put it out on the counter a couple of hours before serving.
How to Make Fresh Blueberry Pie:
Step 1: Make the Pie Crust
Step 2: Make the Filling
In a blender, add 1 quart of fresh blueberries, and fresh lemon juice, and blend until smooth. Pour the mixture into a medium-size saucepan.
Add sugar, vanilla bean paste, salt, and bring filling mixture to a simmer. Let simmer for 4 minutes.
Make a slurry with corn starch and water. Corn starch tends to settle to the bottom very quickly, so stir right before adding to the blueberry mixture. Next, stir the blueberry mixture while adding the slurry to prevent it from lumping. Simmer for two more minutes. Set aside to cool.
Once the blueberry mixture has cooled, add in 2 quarts of fresh blueberries and gently stir to combine.
Step 3: Assembling the Pie
Next, spoon the fresh blueberry mixture into the cooled pie crust.
Allergy Friendly Options:
Gluten Free:
Use a Gluten-free pie crust.
Nut Free:
- Use a Nut Free pie-crust.
- If using my recipe, substitute coconut oil with olive oil.
Soy Free:
This recipe is soy-free.
Serving Suggestions:
- Serve at room temperature with vegan whipping cream or vanilla ice cream.
How to Store this Fresh Blueberry Pie:
- Store the pie in the fridge for up to 4 days.
- Before serving, remove from fridge and store at room temperature for 1-2 hours until the crust is softened.
This post may contain affiliate links. If you click on the link and purchase something, I earn a small commission and it doesn’t cost you any more.
Helpful Equipment and Tools:
- Food Processor: A food processor makes light work of the pie crust, though it is very doable to make by hand.
- Pie Pan
- Pie Weights or dried beans
- Parchment paper & Cling Wrap
- Rolling Pin
Tips & Tricks:
I absolutely love this pie, primarily because of the sweet blueberry filling and the super flakey crust. The crust is tender and can break apart when cut. Still, it is well worth the sacrifice when you taste the flavor and texture profile of this unique and extraordinary culinary experience.
FAQ – Frequently Asked Questions:
Can you use frozen Blueberries?
Because this is a fresh blueberry pie, I would not recommend frozen blueberries. Check out this recipe for frozen blueberries: Blueberry Pie Crisp
Can I substitute with other berries?
Yes, this recipe works well with different types of fresh berries.
Can I make this pie without sugar?
Yes, you can use maple syrup, juice concentrate, agave nectar, etc. Keep in mind that these sweeteners may make the filling runnier, so add some extra cornstarch to the slurry while cooking.
Fresh Blueberry Pie
- Yield: Serves 4-6 1x
Description
This beautiful fresh blueberry pie is the perfect summer pie to serve friends and family. The fresh taste of blueberries, surrounded by a sweet and comforting glaze in a delicate and flaky crust, makes this a favorite summer pie.
Ingredients
Crust:
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1/2 cup coconut oil
- 1 teaspoon fresh lemon juice
- Ice water as needed
Filling:
- 3 quarts fresh blueberries
- 1/2 cup natural cane sugar
- 1 lemon, juice only
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 3 tablespoons corn starch + 2 tablespoons water (slurry)
- pinch of salt
Garnish:
- Vegan whipped topping or vanilla ice cream
Instructions
Step 1: Start by making the pie crust:
- Preheat oven to 350F
- In a food processor, add flour and salt, pulse to mix.
- Next, add coconut oil and lemon juice, pulsing until the mixture resembles crumbs.
- Add ice water, one tablespoon at a time, until the mixture sticks together when pressed. If the dough gets too wet, harden in the fridge for 5-10 minutes.
- Roll out the dough between two layers of cling wrap.
- Carefully peel off one layer of cling wrap, flip into a 9-inch ungreased pie tin. Be sure the dough reaches the pie tin’s edges (to prevent it from sliding down the sides). Pinch the edges if desired and prick the dough with a fork.
- Add a piece of parchment paper to the bottom of the pie tin (on top of the dough) and add pie weights or dried beans to keep it from puffing while baking.
- Bake pie crust at 350F for 30 minutes with pie weights and parchment paper. Remove pie weights and bake for an additional 5-10 minutes. Let the pie crust cool.
Step 2: Make the blueberry sauce:
- In a blender, add 1 quart (save 2 quarts for later) fresh blueberries, lemon juice, and blend until smooth. Pour the mixture into a medium-size saucepan. Add sugar, vanilla bean paste, salt, and bring to a simmer. Let simmer for 4 minutes.
- Make a slurry with corn starch and water. Corn starch tends to settle to the bottom very quickly, so stir right before adding to the blueberry mixture. Stir the blueberry mixture while adding the slurry to prevent it from lumping. Simmer for two more minutes. Set aside to cool.
Step 3: Assemble the pie
- In a large bowl, add 2 quarts of fresh blueberries. Pour in the cooled blueberry sauce and stir to combine.
- Next, spoon the fresh blueberry mixture into the cooled pie crust.
- Garnish with vegan whipped topping if desired.
Notes
(Read my affiliate discloser here.)
The BEST Blueberry Pie ever!! I am very picky about my pies… if filling is too ‘soupy’, too sweet, the flavor, and ratio of crust to filling. THIS RECIPE NAILED IT!! I love how this Pie allows the Fresh Blueberries to be the ‘Star’ and flavors to shine. Great job Ani and can’t wait to try your other recipes :).
Thank you so much for your comment, David! You absolutely made my day! I am so happy you enjoyed my blueberry pie recipe. It is one of my favorites! Thank you so much for your kind review. It means a lot.