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If you’re looking for a dessert that practically screams “summer,” you need to make this irresistibly good Deep Dish Wild Blueberry Pie! Buttery homemade pie crust and sweet blueberry filling come together to create the perfect thick slice of heaven.
Turns out, you don’t need to travel to Maine this summer to enjoy the best blueberry pie! This recipe, while pretty simple, delivers what’s truly the best blueberry pie I’ve ever had. I mean, when it comes to pizzas and pies, it doesn’t get much better than deep dish.
While it’s easiest to just pop open a tin can of blueberry pie filling, that store-bought stuff can’t hold a candle to this homemade recipe!
This filling is all natural and doesn’t have all those preservatives that the cans do, and you can taste the difference in freshness. Honestly, this pie is so good, you can practically smell the difference too!
So even though store-bought pie crust and filling may be easier, it’s so worth the extra effort to make everything homemade. Plus, this recipe is super easy!
After quickly making the dough and filling, you just assemble it, bake it, and enjoy it. You really need to yourself (and impress everyone) with this homemade deep dish blueberry pie this summer!
Ingredients for wild blueberry pie
For the homemade pie crust, you’ll need:
- Flour – Be as exact as possible when measuring the 2 cups of pie crust by spooning and leveling it.
- Butter – I prefer using unsalted butter for this blueberry pie recipe. However, if you like a good sweet and salty combo, use salted butter.
- Salt – Just a tiny sprinkle of kosher salt is all you need.
- Water – Ice water is needed, not lukewarm or room temperature water!
To make the sweet blueberry filling, go get some:
- Blueberries – I used Wyman’s brand wild frozen blueberries because I love their intense flavor and soft texture. You can use regular blueberries if desired, fresh or frozen.
- Sugar – Plain white granulated sugar is best for this pie filling.
- Lemon Zest – You only need the zest of one lemon to really help those blueberries burst with flavor!
- Cornstarch – This ingredient is what makes the pie filling so wonderfully thick and gooey.
Some additional ingredients to have on hand:
- Egg – You can’t ever have a pie crust without egg wash, can you?!
- Heavy cream – You’ll need heavy cream (or water) to create the egg wash.
- Sugar – Sprinkle some extra sugar over the top of the crust for added sweetness.
How long will this deep dish wild blueberry pie stay fresh?
In an airtight container in the fridge, any leftover blueberry pie you have will stay fresh for approximately 4-5 days. I LOVE having leftovers of this pie to treat myself to all throughout the work week!
Reheat it right in the microwave and serve it with a scoop of cold vanilla ice cream. Best. Leftovers. Ever.
Can I use another fruit?
You can, but the baking time and measurements might be different since wild blueberries are tiny vs. other fruit.
Can I use store-bought dough?
You can but there is something about homemade that makes any pie elevated!
Went blueberry picking and not sure what to do with your harvest? I’ve got you covered!
Deep Dish Wild Blueberry Pie
Ingredients
For the pie crust:
- 2 cups (250 g) all-purpose flour, spooned and leveled
- ⅔ cup (151 g) cold butter, 10 ⅔ tablespoons
- ½ teaspoon kosher salt
- 6-7 tablespoons ice water
For the filling:
- 6 cups (888 g) wild blueberries
- ⅔ cup (133 g) sugar
- Zest of 1 lemon
- ¼ cup (32 g) cornstarch
Additional:
- 1 egg, beaten
- Splash of heavy cream or water
- 2 tablespoons sugar
Instructions
- In a large bowl, stir together the flour and salt.
- Cut or grate the butter into small pieces into the flour mixture.
- Use a pastry blender or sturdy fork to combine the butter and flour until the mixture becomes crumbly.
- Mix the ice water into the bowl a tablespoon at a time until the mixture begins to form a dough.
- Separate the dough into two equal portions. Form the dough portions into discs, then wrap them in plastic wrap and refrigerate for at least 30-60 minutes.
- Remove one disc of the pie crust and place it onto a well-floured surface. Heat your oven to 350 °F (177 °C)
- Roll the dough out into a 10-11" square, roughly ⅛ inch thick.
- Carefully drape the rolled dough over an 8×8 square cake pan or casserole dish, then press the dough into the bottom and sides of the pan. Use a knife to cut off any excess dough hanging over the edges of the pan.
- Use a fork to prick the dough all over in order to allow trapped air to escape from under the crust as it bakes. Line the crust with aluminum foil and fill with pie weights, uncooked rice, or beans, then bake for 10-12 minutes.
- To make the filling: Add the blueberries, sugar, lemon zest, and cornstarch to a bowl. Toss with a spoon or fork to coat the berries evenly.
- Remove the par-baked pie crust from the oven and discard the pie weights. Spoon the blueberry filling mixture into the crust. Spread the filling evenly using a spoon.
- Remove the other pie crust disk from your refrigerator and, again, roll it into a square over a well-floured surface.
- Using a sharp knife or pastry cutter, slice the dough into long strips, about ½-¾ inch wide.
- Arrange the pastry strips over the blueberry pie filling and weave them into a lattice topping. Use a knife to cut off any over-hanging dough. Add a braid around the edges or create a scalloped edge if desired.
- Beat the egg and cream or water together, then gently brush the mixture over the top of the pie crust. Generously sprinkle the additional sugar over top.
- Bake for 40-50 minutes or until the crust is golden brown and the filling is bubbly. Cut into squares and serve
