Sweet Summer Blueberry Pie

Summer is just the best, isn’t it? The warm weather, relaxing days, and, of course, the pie! DSC_0245

Growing up, every summer my grandpa would spend one hot day in our beach house kitchen, making a pie for dessert that night. After having my family’s classic Italian spaghetti and meatballs, he would pull out a beautiful homemade blueberry pie – it wasn’t summer without it! My cousins and I would crowd around it and wait for our turn to get a slice. Some of my happiest summer memories include cooking and baking with my grandpa in our beach house. So, this year, I decided to recreate his famous (at least in our family) blueberry pie – and I must say, I think I did it justice!


This baby is filled to the brim simply with juicy, in-season blueberries, a bit of sugar, and a few other ingredients – it’s fuss-free, which is what makes it so special. The blueberries don’t need anything fancy at all to make them shine! The pie crust, too, is a fabulously easy recipe, thanks to Audra over at The Baker Chick. I’ve used this delish crust recipe a couple of times now, and it’s never failed me!


Also – my apologies for not posting in a while. For those of you that read my About page, you know that I love musical theatre and singing! In the last two weeks, I attended The Boston Conservatory’s Vocal/Choral Intensive for high-school singers, and had such a fun time living in a dorm in Boston and taking wonderful classes every day. I learned so much, and I would definitely recommend the program to any kids my age serious about singing. However, I didn’t have computer access or kitchen access, for that matter, so I had to take a little hiatus. But, never fear, I’m back in the kitchen, concocting tons of new sweets I’m looking forward to sharing with you all!

DSC_0253On that note, enjoy the recipe, and think about some of your favorite childhood summer sweets! Comment them below – I’d love to hear some old classics!



Sweet Summer Blueberry Pie

Prep time: 25 minutes

Cook time: 55 minutes

Yield: One blueberry pie filling and two crusts (one for the top and one for the bottom)

Filling Ingredients:

  • 6 cups of fresh (not frozen) blueberries (washed and stems removed)
  • 1/2 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/4 cup flour
  • 1/2 cup granulated sugar
  • 3 tablespoons butter, cut into small pieces

Pie Crust Ingredients:

Recipe from The Baker Chick

  • 2 1/2 cups all purpose flour
  • 2 sticks unsalted butter, cold, cut into cubes
  • 1 tsp. salt
  • 1 tsp. sugar
  • 1/4-1/2 cups ice water
  • 1 egg
  • 1 tablespoon milk

To bake the crust:

  1. Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine.
  2. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds.
  3. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.
  4. Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap.
  5. Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.

To bake the filling:

  1. Preheat the oven to 425*F. Gently combine the blueberries, lemon zest, lemon juice, flour, and sugar in a large bowl.
  2. Take one of your chilled pie crusts, roll it out until it’s about 1/4 inch thick all the way around, and flatten it into the bottom of a pie pan.
  3. Pour the berry mixture in the pie pan, and dot it evenly with pieces of butter.
  4. Roll out the second pie crust until it’s about 1/4 inch thick , and either place it on top of the pie and make 5 slits, make a lattice top, or do what I did and use a cookie cutter to make some stars or other designs on top. Whatever type of top you use, make sure you crimp the top and bottom edges together with your fingers.
  5. In a small bowl, whisk together the egg and milk, and brush the pie rust with your egg wash. Sprinkle the crust with a pinch of granulated sugar for some sparkle, and bake for 20 minutes. Then, reduce the temperature to 350*F and bake for another 35 minutes. Make sure you’re checking the pie – don’t let it get too brown on top! Let cool before serving with a scoop of vanilla ice cream! Store for up to three days covered in the fridge.

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