Fresh Blueberry Pie

Fresh Blueberry Pie! Nothing beats a fresh fruit pie! For some reason using frozen berries just isn’t the same. I’ve been wanting to make this pie for a while… but the blueberries just weren’t looking so good each and every time I went grocery shopping. Until this week… As I walked down the isle it was like a light was shining down on them and they were singing to me!!! LOL I raced over there as fast as I could push my cart without knocking over any little children or sweet old ladies…. and there they were!!! Beautiful plump berries…. AND in huge 32 oz flats!!! I bought TWO of them I was so excited! And yes… I used all of them this week! I think my kids are sick of blueberries! 🙂 Well… not my son… they are now officially his favorite fruit!

Fresh Blueberry Pie

 

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Prep time

20 mins

Cook time

75 mins

Total time

1 hour 35 mins

 

Author: Vixen's Kitchen

Recipe type: Dessert

Cuisine: American

Serves: 8

Ingredients

Ingredients for crust:

• 1 recipe Super Flaky Pie Crust (You only need ½ of the dough for this recipe, so either make double the filling to make two pies or use the other half for an awesome breakfast quiche or another recipe of your choice)
• 1 egg, beaten with 1 Tbs. water, for the egg wash
• 1 tsp. turbinado sugar

Ingredients for filling:

• 6 cups fresh blueberries, picked over for stems and rinsed
• ⅔ cup sugar
• 5 Tbs. all-purpose flour
• 1 tsp. lemon zest
• 3 Tbs. fresh lemon juice
• ½ tsp. vanilla extract
• ¼ tsp. ground nutmeg (fresh ground nutmeg is always preferred)

Ingredients for crumb topping:

• ⅔ cups old fashioned rolled oats
• ½ cup sugar
• ¼ cup all-purpose flour
• ¼ tsp. cinnamon
• ¼ tsp. salt
• 2 Tbs. butter, melted
• 1 Tbs. fresh lemon juice
• 1 tsp. water

Instructions

1. Preheat oven to 425 degrees.
2. Roll out your flaky pie crust dough and line a 9½ inch pie dish with your dough. Crimp the edges. Chill in the refrigerator while you make your filling.
3. In a large bowl, combine your filling ingredients and carefully stir together. Set aside.
4. In a small bowl, combine your topping ingredients. With your fingers, press the topping together to form clumps.
5. Spoon the berry filling into the cold pie crust and crumble the topping over the filling. Lightly brush the pie crust with the egg wash and sprinkle with the turbinado sugar. Place the pie on the center rack and bake for 20 minutes. Cover the pie loosely with foil to prevent the topping from burning and bake until the filling is bubbling and the top is golden brown, about 45-55 minutes more. Let cool at least 30 minutes before serving. Serve warm or at room temperature.

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