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Easy Blueberry Pie (With Lattice & Crimp Tutorial)

This homemade blueberry pie is loaded with juicy blueberries and baked inside a flaky, buttery crust! A delicious summer dessert that’ll wow your guests!

blueberry pie

Blueberry season is here! Take advantage of  it by making this amazing pie!  If fresh blueberries are unavailable, you can use frozen blueberries, instead! This recipe is simple and remarkably delicious!

What you’ll need to make Blueberry Pie.

Blueberries: Fresh or frozen.

Spices: I use cinnamon.

Lemon: I use some juice & zest.

Sugar: I use both white & brown sugar.

Butter: I use unsalted butter.

Flour: I use all-purpose flour.

Salt: I use a bit for the crust.

Cornstarch: I use some for the filling.

Egg & milk: I use these to make an egg wash to brush the pie before baking.

HOW TO MAKE BLUEBERRY PIE

The first thing to do is to make the filling. Then you make the pie crust.  I find it easier to use a food processor. If you don’t have a food processor, you can make it by hand using a pastry blender. If you don’t have a pastry blender, you’ll need 2 knives or forks to cut the butter in the flour. This recipe is for 2 pie crusts (one for the bottom & one for the top).

After that, line your pie plate with the dough and crimp it.

How do you crimp a single pie crust?

Crimping the pie crust isn’t really necessary, but it really makes the pie look pretty. Here’s a photo tutorial on how to do it:

 

pie crimp

Then fill the pie crust with the filling and top it with a lattice crust.

How do you make a lattice pie crust?

For the photo tutorial, I used 4 strips, but you could use 5 or more, depending on how wide you make your strips.

Here’s how to make a lattice crust:

how to make a lattice crust

TOP TIP

  • If you tear any of the strips while making the lattice crust, just use a cookie cutter to make different shapes with the excess dough and place them on the pie. No one will ever know!
  • I like rolling out the dough between 2 sheets of parchment paper. That way I don’t have to flour my surface and it just makes cleanup a lot easier.
  • Making the pie crust may not be super quick, but it is SOOO worth it! Trust me, you won’t regret it! Nothing beats homemade pie crust!
  • Place the pie on a baking sheet in case it spills over while baking. I like using a pizza pan for this.

blueberry pie

VARIATIONS

This pie is also amazing with a cinnamon crust!

Just add 1/2 a tablespoon of ground cinnamon + 1/2 a teaspoon of freshly grated nutmeg, and a pinch of ground cloves to the flour before making the pie crust.

blueberry pie

TIPS FOR SUCCESS

  • You need to give the pie some time to set before cutting it. I usually cut it the next day. However, if you don’t want to wait that long, wait at least 2-3 hours before serving, otherwise it will fall apart.
  • If the berries are too tart, add a little more sugar to the filling.
  • When using frozen berries, I like to thaw and drain them before making the filling. If you like a juicier pie, you can omit this step. Personally, I like perky pies, not runny ones!

Let me know how this Easy Blueberry pie turns out for you in the comments below! I’d love to hear from you!

 ~ Voula

Easy Blueberry Pie (With Lattice & Crimp Tutorial)

This homemade blueberry pie is loaded with juicy blueberries and baked inside a flaky, buttery crust! A delicious summer dessert that'll wow your guests!
Course: Dessert
Cuisine: American
Keyword: blueberry, homemade pie crust, pie, summer,
Servings: 1 9-inch pie

Ingredients

For the homemade pie crust

  • 2 ½ cups (315 g) all purpose flour
  • 1 cup (227 g) unsalted butter, cubed
  • ½ teaspoon salt
  • 6-8 tablespoons cold milk

For the filling

  • 4 ½ cups (615 g) blueberries
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • ½ teaspoon ground cinnamon
  • 3 tablespoons cornstarch

For the topping

  • 1 egg, beaten
  • 1 tablespoon milk
  • 1 - 2 teaspoons light brown sugar

Instructions

Make the pie crust

  • Add the flour, salt and butter to a food processor. Pulse about 10-12 times, or until the butter is the size of peas.*
  • Add 3 tablespoons of the milk and pulse a few times until a dough forms, adding more milk if necessary. Do not overmix.
  • Divide the dough in two and wrap in plastic wrap. Gently flatten into 2 disks. Refrigerate for at least 30 minutes.
  • Roll out the dough to fit a 9-inch pie plate. I like putting the disk between 2 sheets of parchment paper to do this.
  • Put an inverted pie plate over the rolled out dough and cut about 2 inches (5 cm) around it.
  • Flip the pie plate over and fold any excess dough back to create a "wall".
  • Crimp the dough all around the pie plate by pressing your knuckle from one hand while pinching over it with your thumb and forefinger of your other hand.
  • Preheat the oven to 375 ° F / 190°C.

Make the filling

  • In a large bowl, gently toss the blueberries with the sugar, salt, cinnamon and cornstarch. Drain any excess liquid and add the filling to the bottom crust.

Make the lattice crust (see the photo tutorial in the post)

  • Roll out the remaining dough and cut it into even strips.
  • Top the filling with 4 strips, vertically.
  • Lift strip #1 and #3 and place another strip, horizontally. Cover the horizontal strip with vertical strip #1 and #3.
  • Repeat with vertical strips #2 and #4.
  • Cut off excess dough and fix the edges. Make different shapes out of the excess dough, if desired, and top the pie.

Make the egg wash

  • Add the milk to the beaten egg and brush the pie with it. Then sprinkle with the brown sugar.
  • Place the pie on a baking sheet or pizza pan and bake for about an hour. You'll know it's done when the filling bubbles.
  • Allow the pie to cool for at least 2 hours before serving.
  • Cover and store in the refrigerator for up to 5-6 days.
  • Enjoy!

Notes

If you don't have a food processor to make the pie crust, you can use a pastry blender or 2 knives or forks to cut the butter into the flour and continue with the remaining steps.

 

 

 

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QUICK AND EASY BLUEBERRY MUFFINS

These no-mixer, bakery-style blueberry muffins are heavenly! They are moist, tender, low in sugar, and bursting with blueberries. They are so easy to make, that you’ll never go back to box mixes again!

Blueberry Muffins

There’s nothing quite like a delicious blueberry muffin for breakfast (or any time, actually)!

What I love the most about these muffins, is that they are unbelievably easy to make!

They have a tendency to disappear quickly in our house!

What you’ll need:

Blueberries: You can use fresh or frozen. I use frozen blueberries.

Flour: I use all-purpose flour.

Baking Powder: This helps make the muffins nice and tall.

Sugar: I use regular, granulated sugar. For the topping, you could also use coarse sugar.

Greek Yogurt: This is essential! Not only does Greek yogurt make these muffins A LOT healthier than your average blueberry muffins, but it also offers a nice tang, just like sour cream, but without all calories. I use 2% low-fat Greek yogurt, but you could use full fat, too.

An egg: I always use organic eggs.

Fresh Milk: I use low-fat milk, but feel free to use whole milk. You could also use dairy-free milk, too, like coconut or unsweetened almond milk.

Vegetable Oil: I usually bake with butter, but I found that these muffins were really moist and tender with light vegetable oil, instead. You could use a light corn oil or sunflower oil.

Vanilla: I always use pure vanilla extract, but you could use vanilla flavor.

Salt: It really enhances the overall flavor!

TIME-SAVING TIP: If you’re using frozen blueberries, there’s no need to thaw them; just add them to the batter frozen.

Blueberry Muffins

How do you prevent blueberries from sinking in muffins?

There’s a popular hack on the Internet which suggests tossing the blueberries in flour to coat them before adding them to the batter, but this never worked for me!

Not only that, but the extra flour can make the muffins dry, instead of moist!

Luckily, I came across a solution from one of my all-time favorite pastry gurus, Stella Parks!

Her suggestion is awesome:

Before adding the blueberries to the batter, drop some plain batter into the bottom of each muffin cup/liner. Then fold the blueberries into the remaining batter and then distribute it evenly among the muffin cups and bake.

And you know what? THIS REALLY WORKS! Check out my picture below. See?!

Blueberry Muffins

Yay! No more soggy-bottomed blueberry muffins! Thanks Stella!!

You can read her article about muffin myth-busting here: https://www.seriouseats.com/2016/07/how-to-stop-blueberries-from-sinking-muffin-baking.html; it is very informative. She really has this nailed down to a science.

How to make Quick & Easy Blueberry Muffins in 8 Simple Steps:

STEP 1: Preheat the oven, line a muffin pan with paper liners and set aside.

STEP 2: In a large bowl whisk together the yogurt, milk, oil, egg and vanilla.

STEP 3: In another bowl whisk together the flour, baking powder, salt, and sugar.

STEP 4: Gently fold the wet ingredients into the dry ingredients and mix until moistened and just combined – don’t overmix. The batter should be thick.

STEP 5: Drop some plain batter into the bottom of each muffin cup/liner.

STEP 6: Fold the blueberries into the remaining batter and then distribute it evenly among the muffin cups. Sprinkle the top with some sugar if you want.

STEP 7: Bake for about 20 – 30 minutes until they are golden brown.

STEP 8: Take them out of the oven and allow to cool in the pan for about 5 minutes before removing from the pan to cool completely.

TIPS FOR THE BEST EVER BLUEBERRY MUFFINS

1 Make sure you measure the flour properly beforehand.

2 Keep all the ingredients at room temperature (apart from the frozen blueberries).

3 Use good quality Greek yogurt to keep them soft and light.

4 DO NOT OVERMIX! Be very gently with the batter, otherwise the muffins could get dense and the blueberries will bleed into the batter and turn it blue!

5 The batter must be thick, not runny.

6 Fill the liners all the way to the top make them big.

I hope you enjoy these blueberry muffins!

~Voula

Blueberry Muffins

Let me know how these blueberry muffins turn out for you in the comments! I would love to hear from you!

Quick and Easy Blueberry Muffins

These no-mixer, bakery-style blueberry muffins are heavenly! They are moist, tender, low in sugar, and bursting with blueberries. They are so easy to make, that you’ll never go back to box mixes again!
Prep Time10 mins
Course: Dessert
Cuisine: American
Keyword: Quick
Servings: 12

Ingredients

  • 1 container (200 g / 7 oz) good quality Greek yogurt
  • ¼ cup (60 ml / 2 fl. oz) milk
  • 1/3 cup (80 ml / 2.9 fl. oz) light vegetable oil
  • 1 egg
  • 1 teaspoon vanilla
  • 2 ¼ cups (270 g / 9.4 oz) all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • ½ cup (100 g / 3.5 oz) sugar (plus some extra for sprinkling)
  • 1 - 1 ½ cups (250 g / 9 oz) blueberries (fresh or frozen)

Instructions

  • Preheat the oven to 190°C / 375 °F.
  • Line a muffin pan with paper liners and set aside.
  • In a large bowl whisk together the yogurt, milk, oil, egg, and vanilla.
  • In another bowl whisk together the flour, baking powder, salt, and sugar.
  • Gently fold the wet ingredients into the dry ingredients and mix until moistened and just combined – don’t overmix. The batter should be thick.
  • Drop some plain batter into the bottom of each muffin cup/liner.
  • Fold the blueberries into the remaining batter and then distribute it evenly among the muffin cups. Sprinkle the top with some sugar.
  • Bake for about 20 – 30 minutes until they are golden brown, or until a toothpick inserted into the center of a muffin comes out clean.
  • Take them out of the oven and allow to cool in the pan for about 5 minutes.
  • Carefully remove the muffins from the pan and transfer to a wire rack to cool completely.
  • Enjoy!

Notes

If you prefer, you could also use dairy-free milk, like coconut or unsweetened almond milk.
If you’re using frozen blueberries, there’s no need to thaw them; just add them to the batter frozen.
Store the muffins in an airtight container at room temperature for about 2-3 days, or in the refrigerator for about 4-5 days.
You can warm them up in the microwave for about 20 seconds.
© Pastry Wishes
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