Showcase fresh summer berries with this sweet and juicy Wild Blueberry Pie. Plump, flavorful blueberries are coated with a sugary lemon dusting and baked up in a flaky, buttery pie crust. A slice of this irresistible Wild Blueberry Pie is perfect with a scoop of vanilla ice cream.
This classic pie highlights the amazing flavor of wild blueberries and is one of the tastiest pies we’ve ever had. The recipe is simple and easy and works all year long using frozen berries. The filling comes together in a matter of minutes. Combine the blueberries, sugar, cornstarch, lemon juice, and salt in a GoodCook Touch 5 Qt Mixing Bowl. Set aside while rolling out the crust.
We think homemade crust is best for this recipe, but if you’re in a pinch, store-bought crust will do. Roll it out using a GoodCook Wooden Rolling Pin and carefully place it in a GoodCook 9” Ceramic Pie Dish. Pour in the blueberry filling. You can cut out dough shapes for the top, make a lattice pattern from dough strips, or cover the top the traditional way—your choice!
Brush the top dough with milk and sprinkle with sparkling sugar before baking. The pie is done baking when the filling is bubbling and the crust is golden. Let the pie cool so the juices can thicken before serving. This pie tastes amazing with vanilla ice cream or a dollop of fresh whipped cream on top!
Get The Tools
With the GoodCook line of bakeware, enjoy the sweet taste of fresh blueberries in this delightful summer dessert. Start by mixing up the blueberry filling in a GoodCook Touch 5 Qt Mixing Bowl. You’ll need a GoodCook Wooden Rolling Pin for rolling the dough and a GoodCook Spatula for transferring the dough. Our new favorite pie plate is the GoodCook 9” Round Ceramic Pie Plate. It’s made of durable porcelain, has an easy-to-clean enamel glaze, and features a beautiful oven to table design. Are you ready to bake up the ultimate delicious blueberry pie?
Bake & Share
Happy Pie Baking! If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcom
Wild Blueberry Pie
- 2 pie crusts (for top crust, store-bought okay)
- 6 cups fresh or frozen wild blueberries
- 2/3 cup + 2 tablespoons raw sugar
- 1/3 cup + 1 tablespoon cornstarch
- 1/2 lemon, juiced or 3 tablespoons
- 1/4 teaspoon sea salt
- 1/4 teaspoon cinnamon
- 1 tablespoon whole milk
In a medium bowl, combine the blueberries, sugar, cornstarch, lemon juice, salt and gently toss to combine.
If using a store-bought crust, let the pie crust come to room temperature. Carefully unroll to prevent cracking or breaking. Place pie crust in the Good Cook pie pan. Fill with blueberry mixture. With the remaining crust, cut ½ inch strips and make a lattice top. Trim off excess crust and place in the freezer for 15~20 minutes until crust is firm.
Preheat oven to 425°F. Brush milk on the top of the pie. Sprinkle with sparkling sugar. Place on a baking sheet and bake in the oven for 20~25 minutes, then lower the temperature to 375 degrees and bake for 30 minutes more or until the pie juices are bubbling. Tent with foil if the top is browning too quickly and the filling is not bubbling around the edges yet. When finished baking, cool and allow juices to thicken before serving.