{"id":808,"date":"2010-08-04T03:00:00","date_gmt":"2010-08-04T07:00:00","guid":{"rendered":"http:\/\/dev6.finelimedesigns.com\/2010\/08\/04\/the-quest-for-the-best-pie-continues-with-a-recipe-for-blueberry-pie\/"},"modified":"2023-11-21T11:40:01","modified_gmt":"2023-11-21T16:40:01","slug":"blueberry-pie","status":"publish","type":"post","link":"https:\/\/bakeschool.com\/blueberry-pie\/","title":{"rendered":"The Best Blueberry Pie"},"content":{"rendered":"\n<p>Learn how to make the <strong>best blueberry pie from fresh blueberries<\/strong> with this recipe. This blueberry pie has a lattice top crust and sets up perfectly with a blueberry pie filling that is neither soupy nor dry! Keep reading to find all the secrets, step-by-step photos, and tips and tricks.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" width=\"1200\" height=\"1800\" data-pin-description=\"Learn how to make the best blueberry pie from scratch using fresh blueberries. This recipe will help you achieve the perfect blueberry pie with a double crust and the filling is neither soupy nor dry. Using the right thickener and enough is very important to achieving a perfectly set blueberry filling.\" data-pin-title=\"How to make blueberry pie from scratch\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Perfect-blueberry-pie-served-with-vanilla-bean-ice-cream.jpg\" alt=\"A slice of blueberry pie served \u00e0 la mode with a scoop of vanilla ice cream on top, melting slowly.\" data-skip-lazy class=\"wp-image-27027\" style=\"width:undefinedpx;height:undefinedpx\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Perfect-blueberry-pie-served-with-vanilla-bean-ice-cream.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Perfect-blueberry-pie-served-with-vanilla-bean-ice-cream-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Perfect-blueberry-pie-served-with-vanilla-bean-ice-cream-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Perfect-blueberry-pie-served-with-vanilla-bean-ice-cream-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Perfect-blueberry-pie-served-with-vanilla-bean-ice-cream-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Perfect-blueberry-pie-served-with-vanilla-bean-ice-cream-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Perfect-blueberry-pie-served-with-vanilla-bean-ice-cream-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Perfect-blueberry-pie-served-with-vanilla-bean-ice-cream-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Perfect-blueberry-pie-served-with-vanilla-bean-ice-cream-150x225.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p>Blueberry pie is truly wonderful. It\u2019s right up there with my favourite <a href=\"https:\/\/bakeschool.com\/whiskey-peach-crumble-pie\/\">whiskey peach crumble pie<\/a>. It's definitely a more involved recipe than something like <a href=\"https:\/\/bakeschool.com\/blueberry-jam\/\">blueberry jam<\/a>, but you can do it! Start with a solid recipe for an <a href=\"https:\/\/bakeschool.com\/how-to-make-the-easiest-best-all-butter-pie-crust\/\">all-butter crust<\/a>. The dough is easy to prepare (you can even <a href=\"https:\/\/bakeschool.com\/pie-crust-in-a-food-processor\/\">make the pie crust in the food processor<\/a>!) and easy to roll out and work with, without it cracking or breaking.<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n<h2 id=\"ingredients-to-make-the-best-blueberry-pie\"   class=\"wp-block-heading\">Ingredients To Make The Best Blueberry Pie<\/h2>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" width=\"1200\" height=\"1800\" data-pin-description=\"Learn how to make the best blueberry pie from scratch using fresh blueberries. This recipe will help you achieve the perfect blueberry pie with a double crust and the filling is neither soupy nor dry. Using the right thickener and enough is very important to achieving a perfectly set blueberry filling. The all-butter pie crust is made in the food processor, making a dough that is easy to work with and reliable.\" data-pin-title=\"Homemade blueberry pie recipe from scratch\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Ingredients-to-make-the-best-blueberry-pie.jpg\" alt=\"Ingredients to make blueberry pie from scratch with fresh and wild blueberries.\" class=\"wp-image-27026\" style=\"width:undefinedpx;height:undefinedpx\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Ingredients-to-make-the-best-blueberry-pie.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Ingredients-to-make-the-best-blueberry-pie-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Ingredients-to-make-the-best-blueberry-pie-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Ingredients-to-make-the-best-blueberry-pie-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Ingredients-to-make-the-best-blueberry-pie-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Ingredients-to-make-the-best-blueberry-pie-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Ingredients-to-make-the-best-blueberry-pie-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Ingredients-to-make-the-best-blueberry-pie-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Ingredients-to-make-the-best-blueberry-pie-150x225.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p>There are two components to any blueberry pie: the blueberry filling and the crust. I've broken them into two ingredient sections to make it easier. If you want to make a blueberry pie from scratch, you will need the following ingredients.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>To Make The All-Butter Double-Crust Pie Dough<\/strong>\n<ul class=\"wp-block-list\">\n<li><strong>all-purpose flour <\/strong>is the base ingredient for the crust: <em>flour gives it structure and helps the crust hold its shape<\/em> as the pie bakes<\/li>\n\n\n\n<li><strong>granulated sugar<\/strong> is added to the crust (just a little) to sweeten it slightly but to also help with browning<\/li>\n\n\n\n<li><strong>salt<\/strong> is really important to balance out the sweet flavour in the filling and also to balance out the sour notes. Please don't skip it. I like to use <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Diamond Crystal Fine Kosher Salt\" href=\"https:\/\/amzn.to\/3Yg6ygA\" data-linkid=\"40340\" data-shortcode=\"true\">Diamond Crystal fine kosher salt<\/a>, but table salt will work, though the pie dough will be saltier and you may want to halve the salt in that case.<\/li>\n\n\n\n<li><strong>butter<\/strong>, <em>preferably unsalted butter because you add salt to the dough<\/em>, but if you have salted, it will work. Just <em>adjust the salt in the recipe accordingly<\/em>, otherwise, your pie crust may be too salty<\/li>\n\n\n\n<li><strong>cold water<\/strong> is needed to <em>develop some of the gluten<\/em> in the flour and also to <em>hydrate<\/em> the dough. <\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>To Make The Blueberry Pie Filling<\/strong>\n<ul class=\"wp-block-list\">\n<li><strong>fresh blueberries<\/strong>, <em>preferably a mixture of regular blueberries and wild blueberries<\/em> for better flavour<\/li>\n\n\n\n<li><strong>granulated sugar to sweeten the blueberries<\/strong>, which sometimes can be quite tart depending on if you are baking with local berries that vary in flavour more than factory-farmed berries<\/li>\n\n\n\n<li><strong>lemon juice<\/strong> to help <em>balance out the sweetness <\/em>of the filling<\/li>\n\n\n\n<li><strong>a thickener<\/strong>, like <em>arrowroot flou<\/em>r (also called arrowroot starch) preferably or <em>tapioca flour <\/em>(also called tapioca starch)<\/li>\n\n\n\n<li><strong>vanilla bean paste or vanilla extract <\/strong>to add some <em>depth of flavour <\/em>to the blueberry filling<\/li>\n\n\n\n<li><strong>milk or an egg wash<\/strong> if you prefer to <em>give the top crust more shine<\/em> and also to help the sugar topping adhere to the top crust<\/li>\n\n\n\n<li><strong>turbinado sugar<\/strong>, which adds a <em>crunchy texture<\/em> and sweet flavour to the top crust<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<p>Please read the recipe card for full information on ingredients and quantities.<\/p>\n\n\n\n<h2 id=\"substitutions\"   class=\"wp-block-heading\">Substitutions<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Sugar<\/strong>: I use granulated sugar (or special fine sugar) in this recipe because it is white sugar with a neutral flavour that won't interfere with the delicate flavour of the berries. You could also opt for maple sugar or light brown sugar, but the flavour will be more pronounced.<\/li>\n\n\n\n<li><strong>Fresh blueberries<\/strong>: If you are using frozen berries, I'd take one of two approaches:\n<ul class=\"wp-block-list\">\n<li>cook the entire filling on the stove to release and thicken the blueberry juices before filling the unbaked pie<\/li>\n\n\n\n<li>skip the pre-cook step and make the filling with frozen blueberries immediately before filling the unbaked pie with the frozen blueberry berry filling\u2014the pie will take longer to bake but the crust can handle it. Bake until the blueberry filling is bubbling in the center and escaping from the vents in the lattice top. If it doesn't bubble all the way through, you may end up with a soupy pie. Keep reading for more on that below.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Arrowroot starch<\/strong>: You can replace the weight of arrowroot starch with the same weight of tapioca or cornstarch. I don't recommend flour as it's a weaker thickener and also will yield a more <em>mirky filling <\/em>that is cloudy. <em>Arrowroot, tapioca, and cornstarch will give the filling a glossy, shiny appearance<\/em>.<\/li>\n\n\n\n<li><strong>Vanilla<\/strong>: you can use vanilla extract in the filling, or even vanilla bean paste!<\/li>\n<\/ul>\n\n\n\n<h2 id=\"variations\"   class=\"wp-block-heading\">Variations<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Blueberry-rhubarb<\/strong>: replace a portion of the weight of blueberries with the same weight of chopped rhubarb<\/li>\n\n\n\n<li><strong>Blueberry-apple<\/strong>: replace a portion of the weight of blueberries with the same weight of sliced apples. For this variation, you will need to use less thickener. Probably \u2154 or even half the weight of arrowroot starch as apples don't require as much thickening power as blueberries.<\/li>\n\n\n\n<li><strong>Blueberry crumble pie<\/strong>: make half the pie dough for a single-crust pie, then make a crumble to sprinkle over the pie before baking. You can use the topping recipe in this <a href=\"https:\/\/bakeschool.com\/whiskey-peach-crumble-pie\/\">peach crumble pie<\/a>.<\/li>\n<\/ul>\n\n\n\n<h2 id=\"instructions-to-make-perfect-blueberry-pie\"   class=\"wp-block-heading\">Instructions To Make Perfect Blueberry Pie<\/h2>\n\n\n\n<p>The order of the steps is a bit tricky because to make blueberry pie, there's some chilling time involved for both the crust and the partially cooked filling. To maximize your time, you need to multitask, switching back and forth between working on the filling and the crust.<\/p>\n\n\n\n<p>For the sake of clarity, I've divided the steps into sections (making the pie crust in the food processor, making the blueberry pie filling, weaving the lattice crust, and baking the pie), but you will have to go back and forth between the steps on your own time and according to your schedule.<\/p>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<h3 class=\"wp-block-heading\">How To Make Pie Crust In a Food Processor <\/h3>\n\n\n\n<p class=\"has-luminous-vivid-amber-background-color has-background\">If making pie crust from scratch scares you, be sure to check out my <a href=\"https:\/\/bakeschool.com\/pie-crust-masterclass\/\">pie crust masterclass<\/a>, which includes video tutorials for making pie crust in the stand mixer, food processor, and by hand!<\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" width=\"1200\" height=\"1600\" data-pin-description=\"Learn how to make pie crust in a food processor with this easy recipe, including step-by-step photos. Food processor pie dough is fast to make!\" data-pin-title=\"Easy recipe for food processor pie crust\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Mixing-dry-ingredients-and-cutting-butter-in-food-processor-to-make-pie-crust.jpeg\" alt=\"Collage of images to show first steps of mixing pie crust ingredients in food processor and then cutting butter into the mixture to form a crumbly dry mix.\" class=\"wp-image-40293\" style=\"width:undefinedpx;height:undefinedpx\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Mixing-dry-ingredients-and-cutting-butter-in-food-processor-to-make-pie-crust.jpeg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Mixing-dry-ingredients-and-cutting-butter-in-food-processor-to-make-pie-crust-225x300.jpeg 225w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Mixing-dry-ingredients-and-cutting-butter-in-food-processor-to-make-pie-crust-768x1024.jpeg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Mixing-dry-ingredients-and-cutting-butter-in-food-processor-to-make-pie-crust-1152x1536.jpeg 1152w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Mixing-dry-ingredients-and-cutting-butter-in-food-processor-to-make-pie-crust-720x960.jpeg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Mixing-dry-ingredients-and-cutting-butter-in-food-processor-to-make-pie-crust-360x480.jpeg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Mixing-dry-ingredients-and-cutting-butter-in-food-processor-to-make-pie-crust-180x240.jpeg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Mixing-dry-ingredients-and-cutting-butter-in-food-processor-to-make-pie-crust-640x853.jpeg 640w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Mixing-dry-ingredients-and-cutting-butter-in-food-processor-to-make-pie-crust-150x200.jpeg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Step 1:<\/strong> Combine all the dry ingredients in the bowl of the food processor (<strong>image 1<\/strong>). Then add the butter (<strong>image 2<\/strong>) and use the pulse function to form an uneven, coarse crumble. You will notice some slightly bigger pieces of butter (like chickpea or large bean size) and smaller pieces (<strong>image 3<\/strong>).<\/li>\n<\/ul>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" width=\"1200\" height=\"1600\" data-pin-description=\"Learn how to make pie crust in a food processor with this easy recipe, including step-by-step photos. Food processor pie dough is fast to make!\" data-pin-title=\"Food processor pie crust recipe\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Incorporating-water-into-dough-to-make-pie-crust-in-the-food-processor.jpeg\" alt=\"Collage to show steps of adding water to pie crust ingredients in food processor to form a dough, which is then shaped into a disk.\" class=\"wp-image-40292\" style=\"width:undefinedpx;height:undefinedpx\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Incorporating-water-into-dough-to-make-pie-crust-in-the-food-processor.jpeg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Incorporating-water-into-dough-to-make-pie-crust-in-the-food-processor-225x300.jpeg 225w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Incorporating-water-into-dough-to-make-pie-crust-in-the-food-processor-768x1024.jpeg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Incorporating-water-into-dough-to-make-pie-crust-in-the-food-processor-1152x1536.jpeg 1152w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Incorporating-water-into-dough-to-make-pie-crust-in-the-food-processor-720x960.jpeg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Incorporating-water-into-dough-to-make-pie-crust-in-the-food-processor-360x480.jpeg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Incorporating-water-into-dough-to-make-pie-crust-in-the-food-processor-180x240.jpeg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Incorporating-water-into-dough-to-make-pie-crust-in-the-food-processor-640x853.jpeg 640w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Incorporating-water-into-dough-to-make-pie-crust-in-the-food-processor-150x200.jpeg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Step 2:<\/strong> Add the cold water to the food processor (<strong>image 4<\/strong>) and use the pulse function again to incorporate the water into the dough. The dough should clump together and the flour should look moistened, with very few dry bits left. You can run it a little longer (30 seconds) to force the dough into a cohesive mass (<strong>image 5<\/strong>).<\/li>\n\n\n\n<li><strong>Step 3:<\/strong> Remove the dough from the appliance and divide and shape the dough into two equal disks (<strong>image 6<\/strong>). Wrap each in plastic wrap to chill it in the refrigerator until firm, about 1 hour.<\/li>\n<\/ul>\n<\/div><\/div>\n\n\n\n<p class=\"has-background\" style=\"background-color:#fef0c9\"><strong>Pie crust that holds its shape<\/strong>: For pies like this one with crimped edges and cut-out shapes on top or latticework, I highly recommend that you make the pie dough in the food processor because you want the butter to be cut into much smaller pieces than for a traditional flaky crust. The finer pieces of butter still make a light crust, but also a crust that holds its shape as it bakes. The butter doesn't ooze out of the dough as the pie bakes and the strips and crimps are almost exactly as they were before the pie hit the oven.<\/p>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" width=\"1200\" height=\"1600\" data-pin-description=\"Learn how to use a food processor to make all-butter pie crust quickly and easily with this recipe and step-by-step photos.\" data-pin-title=\"Easy food processor pie crust recipe\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Rolling-out-pie-dough-to-make-bottom-crust.jpeg\" alt=\"Collage to show steps of rolling out a disk of pie dough into a large, thin sheet to line a pie plate to make the bottom crust.\" class=\"wp-image-40296\" style=\"width:undefinedpx;height:undefinedpx\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Rolling-out-pie-dough-to-make-bottom-crust.jpeg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Rolling-out-pie-dough-to-make-bottom-crust-225x300.jpeg 225w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Rolling-out-pie-dough-to-make-bottom-crust-768x1024.jpeg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Rolling-out-pie-dough-to-make-bottom-crust-1152x1536.jpeg 1152w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Rolling-out-pie-dough-to-make-bottom-crust-720x960.jpeg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Rolling-out-pie-dough-to-make-bottom-crust-360x480.jpeg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Rolling-out-pie-dough-to-make-bottom-crust-180x240.jpeg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Rolling-out-pie-dough-to-make-bottom-crust-640x853.jpeg 640w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Rolling-out-pie-dough-to-make-bottom-crust-150x200.jpeg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong><b>S<\/b>tep 4:<\/strong> With a rolling pin on a floured surface (<strong>image 7<\/strong>), roll out one disk of chilled dough into a thin, even round sheet, with approximately a 14-inch diameter for a standard 9-inch pie plate (<strong>image 8<\/strong>). Use enough flour and also keep moving the dough every so often to make sure it doesn't stick to the surface.<\/li>\n\n\n\n<li><strong>Step 5:<\/strong> Fold the dough in half to easily transfer the sheet of dough to the pan (<strong>image 9<\/strong>). Then unfold the dough and make sure to gently nudge the dough into the crease of the pan so the pan is evenly covered with no air pockets (<strong>image 10<\/strong>). Don't stretch the dough!<\/li>\n<\/ul>\n\n\n\n<p>Store the bottom crust in the refrigerator while you work on the filling and top crust.<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<h3 class=\"wp-block-heading\">How To Make Blueberry Pie Filling<\/h3>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" width=\"1200\" height=\"1600\" data-pin-description=\"Learn how to make the best blueberry pie from scratch with this easy recipe. The homemade blueberry pie filling is thickened with arrowroot starch and a portion is cooked on the stove to ensure the filling sets properly. The pie slices beautifully and is great \u00e0 la mode with vanilla ice cream !\" data-pin-title=\"How to make blueberry pie filling\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Making-blueberry-pie-filling-for-a-pie-that-isnt-runny-and-is-perfect-set.jpg\" alt=\"Collage to show the steps of making a blueberry pie filling that is partly cooked on the stove before filling the pie.\" class=\"wp-image-40309\" style=\"width:undefinedpx;height:undefinedpx\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Making-blueberry-pie-filling-for-a-pie-that-isnt-runny-and-is-perfect-set.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Making-blueberry-pie-filling-for-a-pie-that-isnt-runny-and-is-perfect-set-225x300.jpg 225w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Making-blueberry-pie-filling-for-a-pie-that-isnt-runny-and-is-perfect-set-768x1024.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Making-blueberry-pie-filling-for-a-pie-that-isnt-runny-and-is-perfect-set-1152x1536.jpg 1152w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Making-blueberry-pie-filling-for-a-pie-that-isnt-runny-and-is-perfect-set-720x960.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Making-blueberry-pie-filling-for-a-pie-that-isnt-runny-and-is-perfect-set-360x480.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Making-blueberry-pie-filling-for-a-pie-that-isnt-runny-and-is-perfect-set-180x240.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Making-blueberry-pie-filling-for-a-pie-that-isnt-runny-and-is-perfect-set-640x853.jpg 640w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Making-blueberry-pie-filling-for-a-pie-that-isnt-runny-and-is-perfect-set-150x200.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Step 1:<\/strong> Combine all the blueberry pie filling ingredients in a bowl and left to macerate for 20 minutes, stirring every 5 minutes, mashing a few berries each time to release some of the berry juices (<strong>image 1<\/strong>).<\/li>\n\n\n\n<li><strong>Step 2:<\/strong> Transfer half the raw filling to a medium saucepan to cook on the stove on medium-high heat until bubbly, glossy, and as thick as jam (<strong>image 2<\/strong>).<\/li>\n\n\n\n<li><strong>Step 3:<\/strong> Add the cooked portion of the filling back to the bowl with the rest, along with the vanilla. Then cool it down to room temperature (<strong>image 3<\/strong>).<\/li>\n\n\n\n<li><strong>Step 4:<\/strong> Pour the filling into the bottom pie crust (<strong>image 4<\/strong>).<\/li>\n<\/ul>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<h3 class=\"wp-block-heading\">Cutting and Weaving The Lattice Pie Crust<\/h3>\n\n\n\n<p>Cutting and weaving a lattice pie crust top can be tricky. I like to use a ruler and a pizza wheel to make the job easier! These two tools combined work well together and help you cut straight, even strips. <\/p>\n\n\n\n<p>For a fat lattice, you need to cut 1.5\u20132 inch-wide strips of dough. Given that we need 7 strips to weave the lattice, I recommend roughly rolling the sheet of dough to a rectangle of 10 inches x 15 inches. These dimensions will give you enough excess to trim the edges so they are neat. <\/p>\n<\/div><\/div>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" width=\"1200\" height=\"1600\" data-pin-description=\"Learn how to make the best blueberry pie from scratch with this easy recipe. The homemade blueberry pie filling is thickened with arrowroot starch and a portion is cooked on the stove to ensure the filling sets properly. The pie slices beautifully and is great \u00e0 la mode with vanilla ice cream !\" data-pin-title=\"How to make a blueberry pie with a lattice pie crust\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Cutting-and-weaving-the-lattice-pie-crust-top.jpeg\" alt=\"Steps for cutting dough and weaving a lattice pie crust top on a blueberry pie.\" class=\"wp-image-40427\" style=\"width:undefinedpx;height:undefinedpx\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Cutting-and-weaving-the-lattice-pie-crust-top.jpeg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Cutting-and-weaving-the-lattice-pie-crust-top-225x300.jpeg 225w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Cutting-and-weaving-the-lattice-pie-crust-top-768x1024.jpeg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Cutting-and-weaving-the-lattice-pie-crust-top-1152x1536.jpeg 1152w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Cutting-and-weaving-the-lattice-pie-crust-top-720x960.jpeg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Cutting-and-weaving-the-lattice-pie-crust-top-360x480.jpeg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Cutting-and-weaving-the-lattice-pie-crust-top-180x240.jpeg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Cutting-and-weaving-the-lattice-pie-crust-top-640x853.jpeg 640w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Cutting-and-weaving-the-lattice-pie-crust-top-150x200.jpeg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Step 1<\/strong>: Roll out the second disk of dough into a 10x15-inch sheet and cut it into 7 even strips (<strong>image 1<\/strong>).<\/li>\n\n\n\n<li><strong>Step 2<\/strong>: Transfer the strips of dough to a parchment-lined baking sheet to chill them until you are ready to create the lattice (<strong>image 2<\/strong>)<\/li>\n\n\n\n<li><strong>Step 3<\/strong>: Start weaving a 4x3 lattice on top of the filled, unbaked blueberry pie (<strong>image 3<\/strong>). Please read about <a href=\"https:\/\/bakeschool.com\/how-to-make-a-lattice-pie-crust\/\">how to make a lattice pie crust<\/a> if you don't know how.<\/li>\n\n\n\n<li><strong>Step 4<\/strong>: Once the lattice is done, you will likely have overhanging ends of the strips that may need to be trimmed (<strong>image 4<\/strong>).<\/li>\n<\/ul>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" width=\"1200\" height=\"1600\" data-pin-description=\"Learn how to create a lattice pie crust top, including step by step photos and details on how much dough you need, how to cut the strips of dough, how to weave the lattice, and useful tools to get the job done.\" data-pin-title=\"How to create a lattice pie crust top\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Trimming-the-excess-from-the-strips-of-the-lattice-pie-crust-dough.jpeg\" alt=\"Cutting excess dough from a lattice pie crust with kitchen scissors to ensure the crust edges aren't too thick.\" class=\"wp-image-40392\" style=\"width:undefinedpx;height:undefinedpx\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Trimming-the-excess-from-the-strips-of-the-lattice-pie-crust-dough.jpeg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Trimming-the-excess-from-the-strips-of-the-lattice-pie-crust-dough-225x300.jpeg 225w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Trimming-the-excess-from-the-strips-of-the-lattice-pie-crust-dough-768x1024.jpeg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Trimming-the-excess-from-the-strips-of-the-lattice-pie-crust-dough-1152x1536.jpeg 1152w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Trimming-the-excess-from-the-strips-of-the-lattice-pie-crust-dough-720x960.jpeg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Trimming-the-excess-from-the-strips-of-the-lattice-pie-crust-dough-360x480.jpeg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Trimming-the-excess-from-the-strips-of-the-lattice-pie-crust-dough-180x240.jpeg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Trimming-the-excess-from-the-strips-of-the-lattice-pie-crust-dough-640x853.jpeg 640w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Trimming-the-excess-from-the-strips-of-the-lattice-pie-crust-dough-150x200.jpeg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p><strong>Step 5:<\/strong> Use kitchen scissors to trim some of the excess dough so that the edge isn't too thick if you choose to fold it over.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" width=\"1200\" height=\"1600\" data-pin-description=\"Learn how to create a lattice pie crust top, including how much dough you need, how to cut the strips of dough, how to weave the lattice, and useful tools to get the job done.\" data-pin-title=\"How to weave a lattice pie crust top\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Crimping-the-folding-edge-of-a-lattice-crust-with-finger-tips.jpeg\" alt=\"Crimping the edge of a double crust pie with fingertips to seal the two layers of dough together and create a decorative edge.\" class=\"wp-image-40391\" style=\"width:undefinedpx;height:undefinedpx\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Crimping-the-folding-edge-of-a-lattice-crust-with-finger-tips.jpeg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Crimping-the-folding-edge-of-a-lattice-crust-with-finger-tips-225x300.jpeg 225w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Crimping-the-folding-edge-of-a-lattice-crust-with-finger-tips-768x1024.jpeg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Crimping-the-folding-edge-of-a-lattice-crust-with-finger-tips-1152x1536.jpeg 1152w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Crimping-the-folding-edge-of-a-lattice-crust-with-finger-tips-720x960.jpeg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Crimping-the-folding-edge-of-a-lattice-crust-with-finger-tips-360x480.jpeg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Crimping-the-folding-edge-of-a-lattice-crust-with-finger-tips-180x240.jpeg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Crimping-the-folding-edge-of-a-lattice-crust-with-finger-tips-640x853.jpeg 640w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Crimping-the-folding-edge-of-a-lattice-crust-with-finger-tips-150x200.jpeg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p><strong>Step 6:<\/strong> Use your fingertips to fold the bottom crust edge over the trimmed lattice edges, then crimp them in place.<\/p>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<p>You can watch this video that demonstrates weaving a lattice pie crust with 12 strips of dough. The weaving technique is the same for both.<\/p>\n\n\n\n<div class=\"wp-block-mv-video\"><div class=\"mv-video-target mv-video-id-eh1nucbeoajn94i4kqxs\" data-video-id=\"eh1nucbeoajn94i4kqxs\" data-ratio=\"16:9\" data-volume=\"70\"><\/div><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 id=\"tips-and-tricks-for-baking-fruit-pies\"   class=\"wp-block-heading\">Tips And Tricks For Baking Fruit Pies<\/h2>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" width=\"1200\" height=\"1600\" data-pin-description=\"Learn how to make the best blueberry pie from scratch with this easy recipe. The homemade blueberry pie filling is thickened with arrowroot starch and a portion is cooked on the stove to ensure the filling sets properly. The pie slices beautifully and is great \u00e0 la mode with vanilla ice cream !\" data-pin-title=\"The best blueberry pie recipe\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Homemade-blueberry-pie-before-and-after-baking.jpg\" alt=\"Homemade blueberry pie before and after baking.\" class=\"wp-image-40308\" style=\"width:undefinedpx;height:undefinedpx\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Homemade-blueberry-pie-before-and-after-baking.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Homemade-blueberry-pie-before-and-after-baking-225x300.jpg 225w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Homemade-blueberry-pie-before-and-after-baking-768x1024.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Homemade-blueberry-pie-before-and-after-baking-1152x1536.jpg 1152w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Homemade-blueberry-pie-before-and-after-baking-720x960.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Homemade-blueberry-pie-before-and-after-baking-360x480.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Homemade-blueberry-pie-before-and-after-baking-180x240.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Homemade-blueberry-pie-before-and-after-baking-640x853.jpg 640w, https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/08\/Homemade-blueberry-pie-before-and-after-baking-150x200.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p>Before baking, brush the top of your pie with milk or an egg wash and sprinkle with granulated sugar or coarse turbinado sugar, which doesn't dissolve or melt in the oven.<\/p>\n\n\n\n<p>Here are a few tricks you can use to make sure you bake the perfect fruit pie with a golden brown crust and a set filling every time:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Bake your fruit pies on the <strong>bottom <a href=\"https:\/\/bakeschool.com\/oven-rack-position\/\">oven rack<\/a><\/strong>;<\/li>\n\n\n\n<li><strong>Start baking pies at a higher temperature, like 425 \u00b0F<\/strong> to set and bake the bottom before lowering the temperature to 400 \u00b0F to continue cooking the filling;<\/li>\n\n\n\n<li><strong>Bake your fruit pies on a sheet pan lined with parchment<\/strong> to make cleanup easier because a properly baked pie with a thick fruit filling will likely boil over;<\/li>\n\n\n\n<li><strong>Bake fruit pies for over an hour<\/strong> and make sure that the <em>filling is bubbling in the middle<\/em> so the center is heated through.<\/li>\n<\/ul>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" width=\"1200\" height=\"1800\" data-pin-description=\"Learn how to make the best blueberry pie from scratch using fresh blueberries. This recipe will help you achieve the perfect blueberry pie with a double crust and the filling is neither soupy nor dry. Using the right thickener and enough is very important to achieving a perfectly set blueberry filling.\" data-pin-title=\"Easy blueberry pie recipe\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Best-blueberry-pie-recipe.jpg\" alt=\"Freshly baked blueberry pie being sliced and served on plates.\" class=\"wp-image-27019\" style=\"width:undefinedpx;height:undefinedpx\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Best-blueberry-pie-recipe.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Best-blueberry-pie-recipe-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Best-blueberry-pie-recipe-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Best-blueberry-pie-recipe-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Best-blueberry-pie-recipe-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Best-blueberry-pie-recipe-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Best-blueberry-pie-recipe-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Best-blueberry-pie-recipe-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Best-blueberry-pie-recipe-150x225.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 id=\"special-tools-and-equipment\"   class=\"wp-block-heading\">Special Tools And Equipment<\/h2>\n\n\n\n<p>Pie doesn't require that much equipment if you make the dough by hand. Still, this list of <a href=\"https:\/\/bakeschool.com\/5-tools-for-perfect-pies-my-secret-weapon\/\">pie tools<\/a> will make baking pies a lot easier for you. Here's what you need:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Cuisinart food processor\" href=\"https:\/\/amzn.to\/3BCUZVu\" data-linkid=\"31780\" data-shortcode=\"true\">food processor<\/a>\u2014you can make the dough by hand using a bowl and your fingers, but I like the ease of making pie dough in a food processor<\/li>\n\n\n\n<li>pie plate\u2014I prefer a <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Metal pie plate\" href=\"https:\/\/amzn.to\/3p0hr5S\" data-linkid=\"31810\" data-shortcode=\"true\">metal pie plate<\/a> because it's a better heat conductor, whereas glass is insulating<\/li>\n\n\n\n<li>rolling pin\u2014I am most comfortable with a <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Rolling pin\" href=\"https:\/\/amzn.to\/3s7M2k7\" data-linkid=\"31811\" data-shortcode=\"true\">French rolling pin<\/a> made out of wood. It has tapered ends and I find it easy to handle<\/li>\n\n\n\n<li>pastry brush\u2014I prefer <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Pastry brush\" href=\"https:\/\/amzn.to\/3sWMnFl\" data-linkid=\"31876\" data-shortcode=\"true\">natural bristle pastry brushes<\/a>, though silicone works too<\/li>\n\n\n\n<li>pizza cutter, also called a <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Pizza wheel\" href=\"https:\/\/amzn.to\/39a4im2\" data-linkid=\"33952\" data-shortcode=\"true\">pizza wheel<\/a> to cut out strips. You could also invest in an <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Adjustable lattice cutter\" href=\"https:\/\/amzn.to\/3NICCUj\" data-linkid=\"33954\" data-shortcode=\"true\">adjustable lattice pastry cutter<\/a>, which is like five pizza wheels in one so that you can cut more strips at a time, faster and more evenly<\/li>\n\n\n\n<li>large, rimmed sheet pan, like a <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Half sheet pan\" href=\"https:\/\/amzn.to\/3BabKXM\" data-linkid=\"31795\" data-shortcode=\"true\">half-sheet pan<\/a> lined with parchment to catch the drips as the pie bakes in the oven. Trust me when I say you don't want to skip this, unless you like cleaning the floor and racks of your oven<\/li>\n\n\n\n<li><a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Bench scraper\" href=\"https:\/\/amzn.to\/3pqSilh\" data-linkid=\"31873\" data-shortcode=\"true\">metal bench scraper<\/a> to help with cleanup: it's great for scraping stuck-on bits of dough from your countertops and helps you scrape flour and bits neatly into the palm of your hand!<\/li>\n<\/ul>\n\n\n\n<p class=\"has-background\" style=\"background-color:#ffeec0\"><strong>Tip<\/strong>: bake your fruit pies in metal pie plates, not glass. Metal is a better heat conductor, which means the crust will heat up faster and brown better. Glass is insulating and so takes longer to heat up but also holds heat longer. This is not what we are going for in this case. Save the glass for casseroles and such.<\/p>\n<\/div><\/div>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" width=\"1200\" height=\"1800\" data-pin-description=\"Learn how to make the best blueberry pie from scratch using fresh blueberries. This recipe will help you achieve the perfect blueberry pie with a double crust and the filling is neither soupy nor dry. Using the right thickener and enough is very important to achieving a perfectly set blueberry filling.\" data-pin-title=\"Blueberry pie recipe from scratch\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Blueberry-pie-that-isnt-soupy.jpg\" alt=\"Freshly baked blueberry pie being served.\" class=\"wp-image-27024\" style=\"width:undefinedpx;height:undefinedpx\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Blueberry-pie-that-isnt-soupy.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Blueberry-pie-that-isnt-soupy-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Blueberry-pie-that-isnt-soupy-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Blueberry-pie-that-isnt-soupy-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Blueberry-pie-that-isnt-soupy-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Blueberry-pie-that-isnt-soupy-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Blueberry-pie-that-isnt-soupy-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Blueberry-pie-that-isnt-soupy-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Blueberry-pie-that-isnt-soupy-150x225.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 id=\"what-to-serve-with-pie\"   class=\"wp-block-heading\">What To Serve With Pie<\/h2>\n\n\n\n<p>Serve this perfect blueberry pie \u00e0 la mode with scoops of the <a href=\"https:\/\/bakeschool.com\/how-to-make-the-best-ice-cream\/\">best homemade ice cream<\/a>! Vanilla works great, but you're going to love it with:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/bakeschool.com\/cardamom-ice-cream\/\">cardamom ice cream<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/bakeschool.com\/popcorn-ice-cream\/\">popcorn ice cream<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/bakeschool.com\/lemon-custard-ice-cream\/\">lemon custard ice cream<\/a><\/li>\n<\/ul>\n\n\n\n<p class=\"has-background\" style=\"background-color:#ffd8e6\"><strong>Top tip<\/strong>: make your pie the day before to give the blueberry filling ample time to set so that you can slice the pie cleanly without any risk of the filling running out!<\/p>\n<\/div><\/div>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" width=\"1200\" height=\"1800\" data-pin-description=\"Learn how to make the best blueberry pie from scratch using fresh blueberries. This recipe will help you achieve the perfect blueberry pie with a double crust and the filling is neither soupy nor dry. Using the right thickener and enough is very important to achieving a perfectly set blueberry filling.\" data-pin-title=\"Homemade blueberry pie recipe\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Blueberry-pie-served-a\u0300-la-mode-with-vanilla-bean-ice-cream.jpg\" alt=\"A slice of blueberry pie served \u00e0 la mode with a scoop of vanilla ice cream on top, melting slowly.\" class=\"wp-image-27023\" style=\"width:undefinedpx;height:undefinedpx\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Blueberry-pie-served-a\u0300-la-mode-with-vanilla-bean-ice-cream.jpg 1200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Blueberry-pie-served-a\u0300-la-mode-with-vanilla-bean-ice-cream-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Blueberry-pie-served-a\u0300-la-mode-with-vanilla-bean-ice-cream-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Blueberry-pie-served-a\u0300-la-mode-with-vanilla-bean-ice-cream-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Blueberry-pie-served-a\u0300-la-mode-with-vanilla-bean-ice-cream-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Blueberry-pie-served-a\u0300-la-mode-with-vanilla-bean-ice-cream-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Blueberry-pie-served-a\u0300-la-mode-with-vanilla-bean-ice-cream-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Blueberry-pie-served-a\u0300-la-mode-with-vanilla-bean-ice-cream-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Blueberry-pie-served-a\u0300-la-mode-with-vanilla-bean-ice-cream-150x225.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p>See the tiny drops of blueberry sauce trickling in the photo: Perfect! The pie is not so set that it is weirdly gelatinous, but not so runny that it is un-serveable. Just right! The blueberries are juicy but the filling is gelled properly. It's not dry but it's not soup either. This pie slices beautifully and cleanly so you can serve it to guests without any stress that the filling will seep out and run all over the plates. <\/p>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 id=\"blueberry-pie-recipe-faqs\"   class=\"wp-block-heading\">Blueberry Pie Recipe FAQs<\/h2>\n\n\n\n<div class=\"schema-faq wp-block-yoast-faq-block\"><div class=\"schema-faq-section\" id=\"faq-question-1690840116630\"><strong class=\"schema-faq-question\">Should you prebake the bottom crust of a blueberry pie?<\/strong> <p class=\"schema-faq-answer\">You can prebake the bottom crust of a blueberry pie to guarantee it will be baked through, but <strong>you don't have to prebake the bottom crust if you bake your fruit pies on the lower <a href=\"https:\/\/bakeschool.com\/oven-rack-position\/\">oven rack position<\/a> in a hot enough (above 350 \u00b0F) for long enough in a <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Metal pie plate\" href=\"https:\/\/amzn.to\/3p0hr5S\" data-linkid=\"31810\" data-shortcode=\"true\">metal pie plate<\/a><\/strong> which heats up faster!<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1690840483405\"><strong class=\"schema-faq-question\">What is the best thickener for blueberry pie?<\/strong> <p class=\"schema-faq-answer\">Remember that flour is the least powerful thickener. This goes for <a href=\"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/\">pastry cream<\/a>, but also fruit pie fillings. Flour-thickened fruit pies will not set as well as pie fillings thickened with cornstarch, or better yet tapioca or arrowroot flour, especially if you are working with berries that have a lot of water. For a blueberry pie, use tapioca starch or arrowroot starch, which are more powerful thickeners. <\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1690840672406\"><strong class=\"schema-faq-question\">How much thickener do you need to use for blueberry pie?<\/strong> <p class=\"schema-faq-answer\">For 900 grams of blueberries, if using starch as a thickener (corn, tapioca, or arrowroot starch), I use 60 grams of starch per 900 grams of berries, which is approximately \u00bd cup of starch. This is the same ratio that I also use for <a href=\"https:\/\/bakeschool.com\/rhubarb-pie-with-a-lattice-crust\/\">rhubarb pie<\/a>. For a looser filling, you could try to go as low as 40 grams (\u2153 cup) but the results will vary as some berries have more water and so this might not be enough thickener to properly gel the pie filling. If you are using flour as a thickener, you will need at least 60 grams (\u00bd cup) of flour to set the filling, but likely more than that.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1690840917276\"><strong class=\"schema-faq-question\">How do you keep the bottom of a pie crust from becoming soggy or undercooked?<\/strong> <p class=\"schema-faq-answer\">The most important rule for baking pies is to bake them on the lowest bottom oven rack, this ensures that the bottom crust is closest to the heating element at the bottom of the oven and so is receiving the most directed heat from the heat source. <br\/>Also, bake your pies for over an hour at or above 400 \u00b0F to ensure the bottom is golden brown. I start most berry pies at 425 \u00b0F, then drop the temperature to 400 \u00b0F to finish the baking.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1690841122157\"><strong class=\"schema-faq-question\">What temperature do you bake pies at?<\/strong> <p class=\"schema-faq-answer\">There are pie recipes that suggest you bake your pies at 350\u00a0\u00baF, but I do not recommend that. Bake your pies at a higher temperature, 400 \u00baF or even 425 \u00baF, especially at the beginning of the bake. This will help set the crust and brown it. Then you can lower the temperature to continue to bake the crust and also so that the filling comes to a boil. Starting at a higher temperature and finishing at a lower temperature is the secret to an evenly browned crust on top and bottom.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1690841509950\"><strong class=\"schema-faq-question\">How long does it take to bake?<\/strong> <p class=\"schema-faq-answer\">Some recipes suggest you bake a double-crust blueberry pie for less than an hour. That's not long enough, regardless of the temperature, especially with traditional thickeners that must be heated to a higher temperature to gel. Start them at 425 \u00b0F for 30 minutes to set the crust, then lower the temperature to 400 \u00b0F so that the filling bubbles in the middle (this takes 35 to 45 minutes more).<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1690841282711\"><strong class=\"schema-faq-question\">How long do I have to wait to slice and serve blueberry pie?<\/strong> <p class=\"schema-faq-answer\">We all have romantic dreams of serving a freshly baked warm pie with vanilla ice cream, but the reality is that if you serve this pie within a couple of hours of baking it, it's likely the filling will not be set. Just like jam, you've gotta let the pie cool down for hours, better yet overnight, to ensure that the filling has thickened properly and set. Otherwise, you may have blueberry pie soup.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1690842045180\"><strong class=\"schema-faq-question\">How do you know when your blueberry pie is done baking?<\/strong> <p class=\"schema-faq-answer\">You can use visual cues to tell if your blueberry pie is done baking: the crust will be golden brown all over and the filling will be bubbling, like hot lava. The filling will be so hot and thick that it will likely begin to flow out the top lattice crust.<br\/>If you prefer to use a thermometer, the temperature of the filling will be above <\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1691610221165\"><strong class=\"schema-faq-question\">Why is my blueberry pie runny?<\/strong> <p class=\"schema-faq-answer\">If your blueberry pie filling is soupy and\/or runs when you cut into the pie, it could be for a few reasons: you didn't use the right thickener or enough of it, you didn't bake the pie for long enough (until the centre begins to bubble), you didn't let the pie cool down for long enough (wait several hours to serve it, or even better, serve it the next day). <\/p> <\/div> <\/div>\n<\/div><\/div>\n\n\n\n<h2 id=\"more-pie-recipes-to-try\"   class=\"wp-block-heading\">More Pie Recipes To Try<\/h2>\n\n\n<div class='feast-category-index  feast-recipe-index'><ul class=\"fsri-list feast-grid-half feast-desktop-grid-fourth\"><li class=\"listing-item\"><a href=\"https:\/\/bakeschool.com\/maple-apple-pie\/\"><img decoding=\"async\" width=\"360\" height=\"480\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/10\/Maple-sweetened-apple-pie-recipe-360x480.jpg\" class=\"feast_3x4_thumbnail fsri-image wp-post-image\" alt=\"Double crust apple pie loaded with apples.\" data-pin-nopin=\"true\" aria-hidden=\"true\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/10\/Maple-sweetened-apple-pie-recipe-360x480.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/10\/Maple-sweetened-apple-pie-recipe-720x960.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/10\/Maple-sweetened-apple-pie-recipe-180x240.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/10\/Maple-sweetened-apple-pie-recipe-640x853.jpg 640w\" sizes=\"(max-width: 360px) 100vw, 360px\" \/><div class=\"fsri-title\">Maple Apple Pie<\/div><\/a><\/li><li class=\"listing-item\"><a href=\"https:\/\/bakeschool.com\/bacon-egg-pie\/\"><img decoding=\"async\" width=\"360\" height=\"480\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2016\/05\/Decorative-pie-crust-360x480.jpg\" class=\"feast_3x4_thumbnail fsri-image wp-post-image\" alt=\"Bacon and egg pie with a decorative spiral pie crust\" data-pin-nopin=\"true\" aria-hidden=\"true\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2016\/05\/Decorative-pie-crust-360x480.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2016\/05\/Decorative-pie-crust-180x240.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2016\/05\/Decorative-pie-crust-640x853.jpg 640w\" sizes=\"(max-width: 360px) 100vw, 360px\" \/><div class=\"fsri-title\">Bacon and egg pie<\/div><\/a><\/li><li class=\"listing-item\"><a href=\"https:\/\/bakeschool.com\/maple-syrup-pie\/\"><img decoding=\"async\" width=\"360\" height=\"480\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2017\/05\/Maple-syrup-custard-pie-360x480.jpg\" class=\"feast_3x4_thumbnail fsri-image wp-post-image\" alt=\"Maple syrup custard pie\" data-pin-nopin=\"true\" aria-hidden=\"true\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2017\/05\/Maple-syrup-custard-pie-360x480.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2017\/05\/Maple-syrup-custard-pie-180x240.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2017\/05\/Maple-syrup-custard-pie-640x853.jpg 640w\" sizes=\"(max-width: 360px) 100vw, 360px\" \/><div class=\"fsri-title\">Maple Syrup Pie<\/div><\/a><\/li><li class=\"listing-item\"><a href=\"https:\/\/bakeschool.com\/crack-pie\/\"><img decoding=\"async\" width=\"360\" height=\"480\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2010\/09\/Milk-Bar-Crack-pie-sliced-360x480.jpg\" class=\"feast_3x4_thumbnail fsri-image wp-post-image\" alt=\"Milk Bar pie sliced and ready to serve.\" data-pin-nopin=\"true\" aria-hidden=\"true\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2010\/09\/Milk-Bar-Crack-pie-sliced-360x480.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2010\/09\/Milk-Bar-Crack-pie-sliced-720x960.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2010\/09\/Milk-Bar-Crack-pie-sliced-180x240.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2010\/09\/Milk-Bar-Crack-pie-sliced-640x853.jpg 640w\" sizes=\"(max-width: 360px) 100vw, 360px\" \/><div class=\"fsri-title\">Milk Bar pie (formerly Crack pie)<\/div><\/a><\/li><\/ul><\/div>\n\n\n<p class=\"has-text-align-center has-background\" style=\"background-color:#ffecb9\">If you tried this&nbsp;<strong>blueberry pie recipe<\/strong>&nbsp;(or any other recipe on my website), please leave a \u2b50&nbsp;<strong>star rating<\/strong>&nbsp;and let me know how it went in the&nbsp;<strong>comments&nbsp;below<\/strong>. I love hearing from you!<\/p>\n\n\n<div id=\"recipe\"><\/div><h2 id=\"%f0%9f%93%96-recipe\"   class=\"feast-recipe-heading\">\ud83d\udcd6 Recipe<\/h2><div id=\"wprm-recipe-container-27054\" class=\"wprm-recipe-container\" data-recipe-id=\"27054\" data-servings=\"8\"><div class=\"wprm-recipe wprm-recipe-template-tbs-chic-template\"><div class=\"wprm-container-float-right\">\n    <div class=\"wprm-recipe-image wprm-block-image-rounded\"><img decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;border-radius: 3px;\" width=\"250\" height=\"250\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Best-blueberry-pie-made-with-fresh-blueberries-300x300.jpg\" class=\"attachment-250x250 size-250x250\" alt=\"A slice of blueberry pie served \u00e0 la mode with a scoop of vanilla ice cream on top, melting slowly.\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Best-blueberry-pie-made-with-fresh-blueberries-300x300.jpg 300w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Best-blueberry-pie-made-with-fresh-blueberries-1024x1024.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Best-blueberry-pie-made-with-fresh-blueberries-150x150.jpg 150w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Best-blueberry-pie-made-with-fresh-blueberries-768x768.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Best-blueberry-pie-made-with-fresh-blueberries-500x500.jpg 500w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Best-blueberry-pie-made-with-fresh-blueberries-720x720.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Best-blueberry-pie-made-with-fresh-blueberries-360x360.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Best-blueberry-pie-made-with-fresh-blueberries-180x180.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Best-blueberry-pie-made-with-fresh-blueberries-96x96.jpg 96w, https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Best-blueberry-pie-made-with-fresh-blueberries.jpg 1200w\" sizes=\"(max-width: 250px) 100vw, 250px\" \/><\/div>\n<\/div>\n<h2 id=\"the-best-blueberry-pie-with-lattice-crust\"   class=\"wprm-recipe-name wprm-block-text-bold\">The Best Blueberry Pie With Lattice Crust<\/h2>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-separate wprm-block-text-light wprm-recipe-author-container\" style=\"\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">Author<\/span><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-author-label\" aria-hidden=\"true\">Author : <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-light\"><a href=\"https:\/\/bakeschool.com\/meet-janice\/\" target=\"_self\">Janice Lawandi<\/a><\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">Here&#39;s a recipe for the best blueberry pie with a lattice pie crust made with an all-butter pie crust and a filling that sets perfectly without being starchy or overly thick. Perfect pie shouldn&#39;t be hard with this recipe!<\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #f9ba11; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #f9ba11; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #f9ba11; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #f9ba11; }<\/style><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"0\" height=\"0\" style=\"display:block;width:0px;height:0px\"><defs><linearGradient id=\"wprm-recipe-user-rating-0-33\"><stop offset=\"0%\" stop-opacity=\"1\" \/><stop 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data-decimals=\"2\"data-modal-uid=\"user-rating\"><span class=\"wprm-rating-star wprm-rating-star-1 wprm-rating-star-full\" data-rating=\"1\" data-color=\"#f9ba11\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 1 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#f9ba11\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-2 wprm-rating-star-full\" data-rating=\"2\" data-color=\"#f9ba11\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 2 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#f9ba11\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-3 wprm-rating-star-full\" data-rating=\"3\" data-color=\"#f9ba11\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 3 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#f9ba11\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-4 wprm-rating-star-full\" data-rating=\"4\" data-color=\"#f9ba11\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 4 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#f9ba11\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-5 wprm-rating-star-full\" data-rating=\"5\" data-color=\"#f9ba11\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 5 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#f9ba11\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><div class=\"wprm-recipe-rating-details wprm-block-text-normal\"><span class=\"wprm-recipe-rating-average\">5<\/span> from 1 vote<\/div><\/div>\n<div class=\"wprm-prevent-sleep wprm-toggle-switch-container\" style=\"display:none;\"><label id=\"wprm-toggle-switch-2733761288\" class=\"wprm-toggle-switch wprm-toggle-switch-rounded wprm-toggle-switch-outside\"><input type=\"checkbox\" id=\"wprm-prevent-sleep-checkbox-2733761288\" class=\"wprm-prevent-sleep-checkbox\" \/><span class=\"wprm-toggle-switch-slider\" style=\"--switch-height: 20px;\"><\/span><span class=\"wprm-toggle-switch-label wprm-prevent-sleep-label wprm-block-text-bold\">Cook Mode<\/span><\/label><span class=\"wprm-prevent-sleep-description wprm-block-text-normal\">Prevent your screen from going dark<\/span><\/div>\n<div class=\"wprm-spacer\" style=\"height: 25px;\"><\/div>\n<div class=\"wprm-template-chic-buttons wprm-container-columns-spaced-middle wprm-container-columns-gutter\">\n\t<a href=\"https:\/\/bakeschool.com\/wprm_print\/the-best-blueberry-pie-with-lattice-crust\" style=\"color: #ffffff;background-color: #181860;border-color: #5A822B;border-radius: 3px;padding: 10px 5px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-wide-button wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"27054\" data-template=\"\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-icon wprm-recipe-print-icon\"><svg width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g fill=\"#ffffff\"><g><path d=\"M17.5454,0.0005 C18.2904,0.0005 18.9004,0.6105 18.9004,1.3565 L18.9004,1.3565 L18.9004,4.9445 L21.9904,4.9445 C23.0954,4.9445 24.0004,5.8485 24.0004,6.9535 L24.0004,6.9535 L24.0004,17.2415 C24.0004,18.3465 23.0954,19.2505 21.9904,19.2505 L21.9904,19.2505 L19.8414,19.2505 L19.8414,22.2795 C19.8414,23.1725 19.1104,23.9035 18.2174,23.9035 L18.2174,23.9035 L5.7834,23.9035 C4.8894,23.9035 4.1594,23.1725 4.1594,22.2795 L4.1594,22.2795 L4.1594,19.2505 L2.0104,19.2505 C0.9044,19.2505 0.0004,18.3465 0.0004,17.2415 L0.0004,17.2415 L0.0004,6.9535 C0.0004,5.8485 0.9044,4.9445 2.0104,4.9445 L2.0104,4.9445 L5.0984,4.9445 L5.0984,1.3565 C5.0984,0.6105 5.7094,0.0005 6.4554,0.0005 L6.4554,0.0005 Z M17.8414,15.5975 L6.1594,15.5975 L6.1594,21.9035 L17.8414,21.9035 L17.8414,15.5975 Z M21.9904,6.9445 L2.0104,6.9445 L2.0004,17.2415 L4.1594,17.2425 L4.1594,15.2215 C4.1594,14.3285 4.8894,13.5975 5.7834,13.5975 L5.7834,13.5975 L18.2174,13.5975 C19.1104,13.5975 19.8414,14.3285 19.8414,15.2215 L19.8414,15.2215 L19.8414,17.2495 L21.9904,17.2505 L22.0004,6.9535 L21.9904,6.9445 Z M6.1632,9.1318 C6.7902,9.1318 7.2992,9.6408 7.2992,10.2678 C7.2992,10.8948 6.7902,11.4028 6.1632,11.4028 L6.1632,11.4028 L5.0992,11.4028 C4.4722,11.4028 3.9632,10.8948 3.9632,10.2678 C3.9632,9.6408 4.4722,9.1318 5.0992,9.1318 L5.0992,9.1318 Z M16.6304,2.2715 L7.3704,2.2715 L7.3704,4.6845 L16.6304,4.6845 L16.6304,2.2715 Z\"><\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<a href=\"https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fbakeschool.com%2Fblueberry-pie%2F&amp;media=https%3A%2F%2Fbakeschool.com%2Fwp-content%2Fuploads%2F2021%2F09%2FBest-blueberry-pie-made-with-fresh-blueberries.jpg&amp;description=The+Best+Blueberry+Pie+With+Lattice+Crust&amp;is_video=false\" target=\"_blank\" rel=\"nofollow noopener\" data-recipe=\"27054\" data-url=\"https:\/\/bakeschool.com\/blueberry-pie\/\" data-media=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/09\/Best-blueberry-pie-made-with-fresh-blueberries.jpg\" data-description=\"The Best Blueberry Pie With Lattice Crust\" data-repin=\"\" role=\"button\" style=\"color: #d0021b;background-color: #ffffff;border-color: #d0021b;border-radius: 3px;padding: 10px 5px;\" class=\"wprm-recipe-pin wprm-recipe-link wprm-block-text-normal wprm-recipe-pin-wide-button wprm-recipe-link-wide-button wprm-color-accent\"><span class=\"wprm-recipe-icon wprm-recipe-pin-icon\"><svg width=\"17px\" height=\"20px\" viewBox=\"0 0 17 20\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g transform=\"translate(-4.000000, -2.000000)\" fill=\"#d0021b\"><path d=\"M10.7636728,15.2276266 C10.2077317,17.980299 9.52955405,20.6201377 7.52087891,22 C6.90029349,17.8380815 8.43177606,14.7128228 9.14286352,11.3948064 C7.93107647,9.46487979 9.28860706,5.58269488 11.8449959,6.53943073 C14.9902356,7.71595725 9.12053185,13.7114236 13.0614843,14.4612976 C17.1752134,15.2429061 18.8547902,7.71125585 16.3042782,5.26182401 C12.6183769,1.72519235 5.57332202,5.18072478 6.43955583,10.2441376 C6.65111904,11.4829577 8.00277289,11.8578948 6.98021737,13.5668554 C4.62128758,13.0720325 3.91607687,11.3125318 4.00775427,8.9665309 C4.15349781,5.12783398 7.65604429,2.43980586 11.1691689,2.06721954 C15.6119964,1.59707907 19.7821423,3.61045562 20.3580644,7.56198625 C21.0056829,12.0224439 18.3529153,16.8531372 13.6009705,16.5052333 C12.313961,16.4100298 11.7732994,15.8070747 10.7636728,15.2276266\"><\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n    \n<span class=\"wprm-recipe-grow-container\"><a href=\"https:\/\/app.grow.me\" target=\"_blank\" rel=\"nofollow noreferrer\" style=\"color: #ffffff;background-color: #d81860;border-color: #d81860;border-radius: 0px;padding: 10px 5px;\" class=\"wprm-recipe-grow-not-saved wprm-recipe-grow wprm-recipe-link wprm-block-text-bold wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"27054\"><span class=\"wprm-recipe-icon wprm-recipe-grow-icon wprm-recipe-grow-not-saved-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 16 16\"><g class=\"nc-icon-wrapper\" stroke-width=\"1\" fill=\"#333333\" stroke=\"#333333\"><path fill=\"none\" stroke=\"#333333\" stroke-linecap=\"round\" stroke-linejoin=\"round\" stroke-miterlimit=\"10\" d=\"M11.5,0.5 C9.982,0.5,8.678,1.355,8,2.601C7.322,1.355,6.018,0.5,4.5,0.5c-2.209,0-4,1.791-4,4c0,4,7.5,11,7.5,11s7.5-7,7.5-11 C15.5,2.291,13.709,0.5,11.5,0.5z\" data-cap=\"butt\"\/> <\/g><\/svg><\/span> Save Recipe<\/a><a href=\"https:\/\/app.grow.me\" target=\"_blank\" rel=\"nofollow noreferrer\" style=\"color: #ffffff;background-color: #d81860;border-color: #d81860;border-radius: 0px;padding: 10px 5px;display: none;\" class=\"wprm-recipe-grow-saved wprm-recipe-grow wprm-recipe-link wprm-block-text-bold wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"27054\"><span class=\"wprm-recipe-icon wprm-recipe-grow-icon wprm-recipe-grow-saved-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 16 16\"><g class=\"nc-icon-wrapper\" fill=\"#333333\"><path fill=\"#333333\" d=\"M11.6,0C10.1,0,8.8,0.8,8,2C7.2,0.8,5.9,0,4.4,0C2,0,0,2,0,4.4c0,4.4,8,10.9,8,10.9s8-6.5,8-10.9 C16,2,14,0,11.6,0z\"\/><\/g><\/svg><\/span> Saved Recipe<\/a><\/span>\n<\/div>\n<div class=\"wprm-spacer\" style=\"height: 20px;\"><\/div>\n<div class=\"wprm-icon-shortcode wprm-icon-shortcode-separate wprm-align-center wprm-icon-decoration-line\" style=\"font-size: 24px;height: 24px;\"><div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><span class=\"wprm-recipe-icon\" aria-hidden=\"true\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#181860\" d=\"M21,11h2.949C23.466,5.181,18.819,0.534,13,0.051V3h-2V0.051C5.181,0.534,0.534,5.181,0.051,11H3v2H0.051C0.534,18.819,5.181,23.466,11,23.949V21h2v2.949c5.819-0.484,10.466-5.13,10.949-10.949H21V11z M17,13h-5.535L6.613,5.723l1.664-1.109L12.535,11H17V13z\"\/><\/g><\/svg><\/span> <div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-none wprm-recipe-table-borders-inside\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep Time <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-prep_time wprm-recipe-prep_time-hours\">1<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hour<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-hours\" aria-hidden=\"true\">hr<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook Time <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-cook_time wprm-recipe-cook_time-hours\">1<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hour<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-hours\" aria-hidden=\"true\">hr<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">45<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-custom-time-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-time-label wprm-recipe-custom-time-label\">Chill time <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-custom_time wprm-recipe-custom_time-hours\">1<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hour<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-custom_time-unit wprm-recipe-custom_timeunit-hours\" aria-hidden=\"true\">hr<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-time-label wprm-recipe-total-time-label\">Total Time <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-total_time wprm-recipe-total_time-hours\">3<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hours<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-total_time-unit wprm-recipe-total_timeunit-hours\" aria-hidden=\"true\">hrs<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">15<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-container-columns-spaced\">\n\t<div>\n    \t<div class=\"wprm-icon-shortcode wprm-icon-shortcode-separate wprm-align-center wprm-icon-decoration-line\" style=\"font-size: 24px;height: 24px;\"><div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><span class=\"wprm-recipe-icon\" aria-hidden=\"true\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path data-color=\"color-2\" fill=\"#181860\" d=\"M9,9c0.6,0,1-0.4,1-1V4c0-0.6-0.4-1-1-1S8,3.4,8,4v4C8,8.6,8.4,9,9,9z\"\/><path data-color=\"color-2\" fill=\"#181860\" d=\"M4,12c0.6,0,1-0.4,1-1V7c0-0.6-0.4-1-1-1S3,6.4,3,7v4C3,11.6,3.4,12,4,12z\"\/><path data-color=\"color-2\" fill=\"#181860\" d=\"M14,12c0.6,0,1-0.4,1-1V7c0-0.6-0.4-1-1-1s-1,0.4-1,1v4C13,11.6,13.4,12,14,12z\"\/><path fill=\"#181860\" d=\"M23,14h-5H1c-0.6,0-1,0.4-1,1v3c0,1.7,1.3,3,3,3h13c1.7,0,3-1.3,3-3v-1h4c0.6,0,1-0.4,1-1v-1C24,14.4,23.6,14,23,14z\"\/><\/g><\/svg><\/span> <div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/div>\n\t\t<div class=\"wprm-recipe-meta-container wprm-recipe-custom-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-none wprm-recipe-table-borders-inside\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-tag-label wprm-recipe-course-label\">Course <\/span><span class=\"wprm-recipe-course wprm-block-text-normal\">Dessert<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-normal\">American<\/span><\/div><\/div>\n    <\/div>\n    <div>\n        <div class=\"wprm-icon-shortcode wprm-icon-shortcode-separate wprm-align-center wprm-icon-decoration-line\" style=\"font-size: 24px;height: 24px;\"><div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><span class=\"wprm-recipe-icon\" aria-hidden=\"true\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#181860\" d=\"M10,0C9.4,0,9,0.4,9,1v4H7V1c0-0.6-0.4-1-1-1S5,0.4,5,1v4H3V1c0-0.6-0.4-1-1-1S1,0.4,1,1v8c0,1.7,1.3,3,3,3v10c0,1.1,0.9,2,2,2s2-0.9,2-2V12c1.7,0,3-1.3,3-3V1C11,0.4,10.6,0,10,0z\"\/><path data-color=\"color-2\" fill=\"#181860\" d=\"M19,0c-3.3,0-6,2.7-6,6v9c0,0.6,0.4,1,1,1h2v6c0,1.1,0.9,2,2,2s2-0.9,2-2V1C20,0.4,19.6,0,19,0z\"\/><\/g><\/svg><\/span> <div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/div>\n\t\t<div class=\"wprm-recipe-meta-container wprm-recipe-custom-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-none wprm-recipe-table-borders-inside\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-servings-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-servings-label\">Servings <\/span><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-27054 wprm-recipe-servings-adjustable-tooltip wprm-block-text-normal\" data-recipe=\"27054\" aria-label=\"Adjust recipe servings\">8<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-nutrition-container wprm-recipe-calories-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase wprm-recipe-nutrition-label wprm-recipe-calories-label\">Calories <\/span><span class=\"wprm-recipe-nutrition-with-unit\"><span class=\"wprm-recipe-details wprm-recipe-nutrition wprm-recipe-calories wprm-block-text-normal\">527<\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-nutrition-unit wprm-recipe-calories-unit wprm-block-text-normal\">kcal<\/span><\/span><\/div><\/div>\n    <\/div>\n<\/div>\n<div id=\"recipe-27054-equipment\" class=\"wprm-recipe-equipment-container wprm-block-text-normal\" data-recipe=\"27054\"><h3 class=\"wprm-recipe-header wprm-recipe-equipment-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line\" style=\"\">Equipment<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/h3><div class=\"wprm-spacer\" style=\"height: 22px;\"><\/div><ul class=\"wprm-recipe-equipment wprm-recipe-equipment-list\"><li class=\"wprm-recipe-equipment-item\" style=\"list-style-type: none;\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-0\" class=\"wprm-checkbox\" aria-label=\"Food processor\"><label for=\"wprm-checkbox-0\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><div class=\"wprm-recipe-equipment-name\"><a href=\"https:\/\/amzn.to\/3BCUZVu\" class=\"wprm-recipe-equipment-link\" target=\"_blank\" rel=\"nofollow\">Food processor<\/a><\/div><\/li><li class=\"wprm-recipe-equipment-item\" style=\"list-style-type: none;\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-1\" class=\"wprm-checkbox\" aria-label=\"Rolling pin\"><label for=\"wprm-checkbox-1\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><div class=\"wprm-recipe-equipment-name\"><a href=\"https:\/\/amzn.to\/3s7M2k7\" class=\"wprm-recipe-equipment-link\" target=\"_blank\" rel=\"nofollow\">Rolling pin<\/a><\/div><\/li><li class=\"wprm-recipe-equipment-item\" style=\"list-style-type: none;\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-2\" class=\"wprm-checkbox\" aria-label=\"Metal pie plate\"><label for=\"wprm-checkbox-2\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><div class=\"wprm-recipe-equipment-name\"><a href=\"https:\/\/amzn.to\/3p0hr5S\" class=\"wprm-recipe-equipment-link\" target=\"_blank\" rel=\"nofollow\">Metal pie plate<\/a><\/div><\/li><li class=\"wprm-recipe-equipment-item\" style=\"list-style-type: none;\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-3\" class=\"wprm-checkbox\" aria-label=\"Pastry cutter\"><label for=\"wprm-checkbox-3\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><div class=\"wprm-recipe-equipment-name\"><a href=\"https:\/\/amzn.to\/3NICCUj\" class=\"wprm-recipe-equipment-link\" target=\"_blank\" rel=\"nofollow\">Pastry cutter<\/a><\/div><\/li><\/ul><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-call-to-action wprm-call-to-action-simple\" style=\"color: #333333;background-color: #fcf3db;margin: 0px;padding-top: 10px;padding-bottom: 10px;\"><span class=\"wprm-recipe-icon wprm-call-to-action-icon\"><svg width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g fill=\"#f9ba11\"><path d=\"M23.0003,3.36572875e-15 C23.0316387,0.000317919689 23.0536425,0.00151109438 23.0755909,0.0036138599 L23.0003,3.36572875e-15 C23.0419819,3.36572875e-15 23.0830681,0.00322127478 23.1234112,0.00947749182 C23.1407517,0.0123470995 23.1589186,0.0158140355 23.1770055,0.0199094972 C23.1927102,0.0232043388 23.2078903,0.0270981267 23.2229413,0.0314207845 C23.2373137,0.0358562825 23.2513595,0.040309618 23.2653331,0.0451495221 C23.2866031,0.0522017473 23.3077746,0.0605080776 23.3286321,0.0696621675 C23.3382508,0.0741632281 23.3476385,0.0784787431 23.3569809,0.0829754814 C23.3781618,0.0929340076 23.3990319,0.104054222 23.4195268,0.116025011 C23.4335023,0.124343766 23.4473662,0.132918622 23.4610918,0.141916689 C23.4796908,0.154029591 23.4976803,0.166771745 23.5153154,0.180181753 C23.5215871,0.184990661 23.5280204,0.19000071 23.5344156,0.195109815 C23.586634,0.236855816 23.6353658,0.284328743 23.6802654,0.336947065 C23.6902854,0.348910836 23.7001798,0.361023076 23.7099116,0.373439419 C23.7250854,0.392462885 23.7395122,0.412025738 23.7534415,0.432151928 C23.7562299,0.43664277 23.7593476,0.44121751 23.7624447,0.4458273 L23.769238,0.455541135 C23.7909293,0.488457379 23.811321,0.522788367 23.8303136,0.558408405 L23.7624447,0.4458273 C23.7930109,0.491322665 23.8205847,0.538758404 23.8451908,0.587752207 C23.8589849,0.614619568 23.8717651,0.64234537 23.8837139,0.670714903 C23.8916909,0.69034202 23.8993981,0.709868171 23.9066758,0.729569234 C23.9667944,0.891355027 24.0003,1.07231394 24.0003,1.26315789 C24.0003,1.37052085 23.989696,1.47475535 23.9697388,1.57428146 C23.967148,1.58490156 23.9648139,1.59593416 23.9623606,1.60693038 C23.9555487,1.63944278 23.9473725,1.67108415 23.9382567,1.70214932 C23.9328014,1.7194493 23.9272838,1.73710073 23.9214435,1.75461133 C23.9130937,1.78057383 23.9038746,1.80572912 23.8940331,1.83042064 C23.8871468,1.84713902 23.8798952,1.86440489 23.8723095,1.8814851 C23.8602176,1.90903343 23.8474942,1.93526551 23.8340529,1.96084342 C23.8267188,1.97460628 23.8189413,1.9887999 23.8109117,2.00282261 C23.789491,2.04037757 23.7665296,2.07615951 23.742116,2.11025074 C23.7361292,2.11837436 23.730366,2.12620343 23.7245111,2.13395705 C23.7018558,2.16426076 23.6779391,2.193016 23.6529446,2.22023557 C23.6511671,2.22181835 23.6491147,2.22403628 23.6470534,2.22624593 C22.2271772,3.74833439 21.6647271,4.65602375 21.4043432,6.25622236 L21.313921,6.9057026 C21.0634824,8.84220504 20.486405,13.8251595 19.5858719,21.8291803 C19.4531115,23.0090189 18.6885169,23.9016995 17.7616677,23.9923977 L17.605771,24 L7.04340288,24 C6.03281327,24 5.18975734,23.05054 5.06049935,21.8040728 L5.04653242,21.6149567 L4.1993,2.526 L4.09147292,2.52631579 C2.6590264,2.52631579 2.05156336,3.19209822 2.00342832,4.83304006 L2.0003,5.05263158 L2.0003,10.2119816 C2.0003,10.9096044 1.55258475,11.4751395 1.0003,11.4751395 C0.487464161,11.4751395 0.0647928393,10.9875098 0.00702773133,10.3592925 L0.0003,10.2119816 L0.0003,5.05263158 C0.0003,1.9313089 1.41899303,0.112409326 3.85967681,0.00503921635 L4.09147292,3.36572875e-15 L23.0003,3.36572875e-15 Z M20.5851703,2.52607109 L6.2023,2.526 L7.04340288,21.4736842 L17.605771,21.4736842 L18.9326769,9.85721503 C19.1364011,8.12389009 19.2843546,6.91171982 19.3767646,6.21889335 L19.3924957,6.1020206 C19.5921836,4.63305189 19.951032,3.55981979 20.5851703,2.52607109 Z M14,15.1578947 C14.5522847,15.1578947 15,15.7234298 15,16.4210526 C15,17.0688453 14.6139598,17.6027459 14.1166211,17.6757123 L14,17.6842105 L10,17.6842105 C9.44771525,17.6842105 9,17.1186755 9,16.4210526 C9,15.77326 9.38604019,15.2393594 9.88337887,15.1663929 L10,15.1578947 L14,15.1578947 Z M14,10.1052632 C14.5522847,10.1052632 15,10.6707982 15,11.3684211 C15,12.0162137 14.6139598,12.5501143 14.1166211,12.6230808 L14,12.6315789 L10,12.6315789 C9.44771525,12.6315789 9,12.0660439 9,11.3684211 C9,10.7206284 9.38604019,10.1867278 9.88337887,10.1137613 L10,10.1052632 L14,10.1052632 Z M14,5.05263158 C14.5522847,5.05263158 15,5.61816663 15,6.31578947 C15,6.96358211 14.6139598,7.49748273 14.1166211,7.57044918 L14,7.57894737 L10,7.57894737 C9.44771525,7.57894737 9,7.01341232 9,6.31578947 C9,5.66799683 9.38604019,5.13409622 9.88337887,5.06112977 L10,5.05263158 L14,5.05263158 Z\"><\/path><\/g><\/g><\/svg><\/span> <span class=\"wprm-call-to-action-text-container\"><span class=\"wprm-call-to-action-header\" style=\"color: #333333;\">Need measurements in CUPS<\/span><span class=\"wprm-call-to-action-text\">Use the button options below to switch from Metric to US measurements! It's that easy!<\/span><\/span><\/div>\n<div id=\"recipe-27054-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-27054-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"27054\" data-servings=\"8\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line wprm-header-has-actions wprm-header-has-actions\" style=\"\">Ingredients<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div>&nbsp;<div class=\"wprm-unit-conversion-container wprm-unit-conversion-container-27054 wprm-unit-conversion-container-buttons wprm-block-text-normal\" style=\"background-color: #ffffff;border-color: #181860;color: #181860;border-radius: 3px;\"><button class=\"wprm-unit-conversion wprmpuc-active\" data-system=\"1\" data-recipe=\"27054\" style=\"background-color: #181860;color: #ffffff;\" aria-label=\"Change unit system to Metric\">Metric<\/button><button class=\"wprm-unit-conversion\" data-system=\"2\" data-recipe=\"27054\" style=\"background-color: #181860;color: #ffffff;border-left: 1px solid #181860;\" aria-label=\"Change unit system to US\">US<\/button><\/div>&nbsp;<div class=\"wprm-recipe-adjustable-servings-container wprm-recipe-adjustable-servings-27054-container wprm-toggle-container wprm-toggle-buttons-container wprm-block-text-normal\" style=\"--wprm-toggle-button-accent: #181860;\"><button class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"0.5\" data-servings=\"8\" data-recipe=\"27054\" aria-label=\"Adjust servings by 0.5x\">0.5x<\/button><button class=\"wprm-recipe-adjustable-servings wprm-toggle wprm-toggle-active\" data-multiplier=\"1\" data-servings=\"8\" data-recipe=\"27054\" aria-label=\"Adjust servings by 1x\">1x<\/button><button class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"2\" data-servings=\"8\" data-recipe=\"27054\" aria-label=\"Adjust servings by 2x\">2x<\/button><button class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"3\" data-servings=\"8\" data-recipe=\"27054\" aria-label=\"Adjust servings by 3x\">3x<\/button><\/div><\/h3><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">Blueberry pie filling thickened with arrowroot starch<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"1\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-4\" class=\"wprm-checkbox\" aria-label=\"&nbsp;900&#032;grams&#032;fresh blueberries&#032;I used 250 grams wild blueberries and 650 grams regular blueberries\"><label for=\"wprm-checkbox-4\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">900<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">grams<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">fresh blueberries<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-smaller\">I used 250 grams wild blueberries and 650 grams regular blueberries<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"3\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-5\" class=\"wprm-checkbox\" aria-label=\"&nbsp;250&#032;grams&#032;granulated sugar\"><label for=\"wprm-checkbox-5\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">250<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">grams<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">granulated sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"7\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-6\" class=\"wprm-checkbox\" aria-label=\"&nbsp;60&#032;grams&#032;arrowroot starch&#032;also called arrowroot flour\"><label for=\"wprm-checkbox-6\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">60<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">grams<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">arrowroot starch<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-smaller\">also called arrowroot flour<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"31\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-7\" class=\"wprm-checkbox\" aria-label=\"&nbsp;30&#032;mL&#032;lemon juice\"><label for=\"wprm-checkbox-7\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">30<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">mL<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">lemon juice<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"9\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-8\" class=\"wprm-checkbox\" aria-label=\"&nbsp;1.25&#032;mL&#032;Diamond Crystal fine kosher salt\"><label for=\"wprm-checkbox-8\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">1.25<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">mL<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"https:\/\/amzn.to\/3579vF2\" class=\"wprm-recipe-ingredient-link\" target=\"_blank\" rel=\"nofollow\">Diamond Crystal fine kosher salt<\/a><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"13\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-9\" class=\"wprm-checkbox\" aria-label=\"&nbsp;15&#032;mL&#032;pure vanilla extract\"><label for=\"wprm-checkbox-9\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">15<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">mL<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"https:\/\/bakeschool.com\/how-to-make-vanilla-extract\/\" class=\"wprm-recipe-ingredient-link\" target=\"_blank\">pure vanilla extract<\/a><\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">Easy all-butter pie dough made in food processor<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"16\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-10\" class=\"wprm-checkbox\" aria-label=\"&nbsp;312&#032;grams&#032;bleached all-purpose flour\"><label for=\"wprm-checkbox-10\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">312<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">grams<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">bleached all-purpose flour<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"18\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-11\" class=\"wprm-checkbox\" aria-label=\"&nbsp;1&#032;tbsp&#032;granulated sugar\"><label for=\"wprm-checkbox-11\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tablespoon<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">granulated sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"20\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-12\" class=\"wprm-checkbox\" aria-label=\"&nbsp;1&#032;tsp&#032;Diamond Crystal fine kosher salt\"><label for=\"wprm-checkbox-12\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">teaspoon<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"https:\/\/amzn.to\/3579vF2\" class=\"wprm-recipe-ingredient-link\" target=\"_blank\" rel=\"nofollow\">Diamond Crystal fine kosher salt<\/a><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"22\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-13\" class=\"wprm-checkbox\" aria-label=\"&nbsp;173&#032;grams&#032;unsalted butter&#032;cut into cubes, very cold, plus extra to butter the pie plate\"><label for=\"wprm-checkbox-13\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">173<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">grams<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">unsalted butter<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-smaller\">cut into cubes, very cold, plus extra to butter the pie plate<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"24\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-14\" class=\"wprm-checkbox\" aria-label=\"&nbsp;100&#032;mL&#032;water\"><label for=\"wprm-checkbox-14\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">100<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">mL<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">water<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">Pie assembly<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"27\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-15\" class=\"wprm-checkbox\" aria-label=\"&nbsp;15&#032;mL&#032;whole milk (3.25 % fat)\"><label for=\"wprm-checkbox-15\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">15<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">mL<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">whole milk (3.25 % fat)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"29\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-16\" class=\"wprm-checkbox\" aria-label=\"&nbsp;15&#032;mL&#032;Turbinado sugar\"><label for=\"wprm-checkbox-16\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">15<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">mL<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"https:\/\/amzn.to\/3csahzw\" class=\"wprm-recipe-ingredient-link\" target=\"_blank\" rel=\"nofollow\">Turbinado sugar<\/a><\/span><\/li><\/ul><\/div><\/div>\n<div id=\"recipe-27054-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-27054-instructions-container wprm-block-text-normal\" data-recipe=\"27054\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line wprm-header-has-actions\" style=\"\">Instructions<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div>&nbsp;<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Blueberry pie filling<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-27054-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">In a large bowl with a wooden spoon, mix the blueberries with the sugar, arrowroot starch, lemon juice, and salt. Stir the mixture really well, mashing some of the fruit with the spoon to release some of their juices.<\/span><\/div><\/li><li id=\"wprm-recipe-27054-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Let the filling rest for 20 minutes, stirring every few minutes to help release more of the fruit juice. You can start the crust while this is resting.<\/span><\/div><\/li><li id=\"wprm-recipe-27054-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Transfer half the filling to a mediuam saucepan. Bring the mixture up to a boil on medium heat and cook until glossy and thick, letting the berries burst.<\/span><\/div><\/li><li id=\"wprm-recipe-27054-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Remove the pan from the heat and transfer the mixture back to the bowl with the rest of the fruit. Add the vanilla. Stir well, then chill in the fridge until you are ready to use it.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Easy all-butter pie dough in the food processor<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-27054-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">In the bowl of a food processor fitted with the metal blade, combine the flour, sugar, and salt. Add the cold butter and pulse to form a coarse crumble.<\/span><\/div><\/li><li id=\"wprm-recipe-27054-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Add the water and pulse it in, then let the food processor run just until the dough comes together. I use my Cuisinart Food Processor from <a href=\"https:\/\/www.amazon.com\/Cuisinart-DLC-2011CHBY-Processor-Brushed-Stainless\/dp\/B01AXM4WIK\/ref=as_li_ss_tl?keywords=cuisinart+food+processor+11+cups&amp;qid=1581807029&amp;sr=8-2&amp;linkCode=ll1&amp;tag=kitch02-20&amp;linkId=8524a3bfe7ce1e3d6085e8ec399c8cf6&amp;language=en_US\" target=\"_blank\" rel=\"nofollow sponsored\">Amazon<\/a> for this recipe.<\/span><\/div><\/li><li id=\"wprm-recipe-27054-step-1-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Divide the dough in two and transfer both pieces to your work surface. Shape one piece into a disk. Shape the other into a rectangle. Wrap both in plastic wrap and chill for 1 hour.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Pie assembly and baking<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-27054-step-2-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">After 45 minutes of chilling. Retrieve the rectangle of dough. Roll it to a 10x15 rectangle on a floured surface. Transfer to a big cookie sheet and chill again.<\/span><\/div><\/li><li id=\"wprm-recipe-27054-step-2-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Roll the disk to a 14 inch (35.5 cm) circle. Transfer to 9-inch (23 cm) metal pie plate and fit it in place. Pour the chilled filling into the pie and smooth it so it&#39;s even. Place in the fridge.<\/span><\/div><\/li><li id=\"wprm-recipe-27054-step-2-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Retrieve the big 10x15-inch (25.4x38 cm) rectangle of dough. Cut it into seven 2-inch (5 cm) strips. \u00a0<\/span><\/div><\/li><li id=\"wprm-recipe-27054-step-2-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Take the pie out of the fridge and place 4 strips side by side vertically.<\/span><\/div><\/li><li id=\"wprm-recipe-27054-step-2-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Now weave in the other 3 strips horizontally to form a lattice (check out the video). Trim, tuck, and crimp the edges.<\/span><\/div><\/li><li id=\"wprm-recipe-27054-step-2-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Chill the pie in the fridge for 30 minutes until the dough is cold and hard. <\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">While the pie chills, preheat the oven to 425 \u00b0F (225 \u00b0C) with an oven rack set to the lowest position.<\/span><\/div><\/li><li id=\"wprm-recipe-27054-step-2-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">When the pie has chilled enough and when the oven is preheated to 425 \u00baF (225 \u00b0C), take the pie out of the fridge and set it on a parchment-lined sheet pan. Brush the surface of the lattice with milk and sprinkle with turbinado. Meanwhile, place a large cookie sheet on the bottom rack of the oven. <\/span><\/div><\/li><li id=\"wprm-recipe-27054-step-2-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Bake the pie on the before-last or bottom rack for 30 minutes at 425 \u00b0F (220 \u00b0C) to set the crust. Lower the oven temperature to 400 \u00b0F  (200 \u00b0C) and continue baking until the edges and top of the pie crust are golden brown. The filling should be bubbling through the lattice and very hot in the middle as well as the edges of filling. This takes about 45 minutes more of baking.<\/span><\/div><\/li><li id=\"wprm-recipe-27054-step-2-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Let the pie cool to room temperature, preferably overnight so that the pie sets properly before serving.\u00a0Serve \u00e0 la mode with vanilla ice cream.<\/span><\/div><\/li><\/ul><\/div><\/div>\n<div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-27054\" class=\"wprm-recipe-video-container\"><h3 class=\"wprm-recipe-header wprm-recipe-video-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line\" style=\"\">Video<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/h3><div class=\"wprm-recipe-video\"><div class=\"mv-video-target mv-video-id-eh1nucbeoajn94i4kqxs\" data-video-id=\"eh1nucbeoajn94i4kqxs\"   data-ratio=\"16:9\" ><\/div><\/div><\/div>\n<div id=\"recipe-27054-notes\" class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line\" style=\"\">Notes<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/h3><div class=\"wprm-recipe-notes\"><span style=\"display: block;\">Please read the entire blog post for detailed notes, tips, and step-by-step photos.<\/span><div class=\"wprm-spacer\"><\/div>\n<ul>\n<li><strong>Make the pie crust in the food processor<\/strong> to ensure that the butter is broken down into smaller, even pieces. This type of crust might be slightly less flaky but it will hold its shape much better in the oven, without oozing butter or puffing too much to hold the crimped edge better<\/li>\n<li><strong>Use arrowroot starch and precook a portion of the filling<\/strong> to ensure the pie sets properly<\/li>\n<li>This recipe calls for\u00a0<a class=\"thirstylink\" title=\"Diamond Crystal Fine Kosher Salt\" href=\"https:\/\/bakeschool.com\/recommends\/diamond-crystal-fine-kosher-salt\/\" target=\"_blank\" rel=\"nofollow noopener\">Diamond Crystal fine Kosher salt<\/a>. If using regular table salt, add half the amount or the recipe may be too salty!<\/li>\n<li><strong>Use a <a class=\"thirstylink\" title=\"Metal pie plate\" href=\"https:\/\/bakeschool.com\/recommends\/metal-pie-plate\/\" target=\"_blank\" rel=\"nofollow noopener\">metal pie plate<\/a><\/strong> not glass because metal is a better heat conductor and will help the crust bake properly and brown evenly.<\/li>\n<li><strong>Bake your pie the day before<\/strong> to give the blueberry filling ample time to set so that you can slice the pie cleanly without <strong>any risk of the filling running out!<\/strong><\/li>\n<li><strong>Bake your pie for at least one hour, starting at 425 \u00b0F for the first 30 minutes<\/strong> to ensure the filling thickens and comes to a boil and the crust browns.<\/li>\n<\/ul><\/div><\/div>\n<div id=\"recipe-27054-nutrition\" class=\"wprm-nutrition-label-shortcode-container\"><h3 class=\"wprm-recipe-header wprm-recipe-nutrition-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line\" style=\"\">Nutrition<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div><\/h3><div class=\"wprm-nutrition-label-container wprm-nutrition-label-container-grouped wprm-block-text-normal wprm-nutrition-label-container-grouped-text\" style=\"text-align: left;column-gap: 10px;\"><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calories\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Calories: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">527<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">kcal<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-carbohydrates\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Carbohydrates: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">87<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-protein\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Protein: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">5<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fat\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">18<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-saturated_fat\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Saturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">11<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-polyunsaturated_fat\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Polyunsaturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-monounsaturated_fat\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Monounsaturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">5<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-trans_fat\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Trans Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-cholesterol\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Cholesterol: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">47<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sodium\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Sodium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">358<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-potassium\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Potassium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">141<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fiber\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Fiber: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">4<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sugar\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Sugar: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">46<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_a\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Vitamin A: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">604<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">IU<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_c\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Vitamin C: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">11<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calcium\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Calcium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">24<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-iron\"style=\"flex-basis: 175px;\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-bold\" style=\"color: #333333\">Iron: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">2<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-empty\" style=\"flex-basis: 175px\"><\/span><\/div><\/div>\n<div class=\"wprm-spacer\" style=\"height: 20px;\"><\/div>\n\n\n<div class=\"wprm-spacer\"><\/div>\n\n\n\n<div class=\"wprm-call-to-action wprm-call-to-action-simple\" style=\"color: #ffffff;background-color: #d81860;margin: 0px;padding-top: 10px;padding-bottom: 10px;\"><span class=\"wprm-recipe-icon wprm-call-to-action-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 16 16\"><g class=\"nc-icon-wrapper\" fill=\"#ffffff\"><path fill=\"#ffffff\" d=\"M11.6,0C10.1,0,8.8,0.8,8,2C7.2,0.8,5.9,0,4.4,0C2,0,0,2,0,4.4c0,4.4,8,10.9,8,10.9s8-6.5,8-10.9 C16,2,14,0,11.6,0z\"\/><\/g><\/svg><\/span> <span class=\"wprm-call-to-action-text-container\"><span class=\"wprm-call-to-action-header\" style=\"color: #ffffff;\">Give back<\/span><span class=\"wprm-call-to-action-text\">If you enjoy the free content on this website, <a href=\"https:\/\/www.buymeacoffee.com\/bakeschool\" target=\"_blank\" style=\"color: #181860\" rel=\"nofollow\">buy me a pound of butter<\/a> to say thanks!<\/span><\/span><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>Learn how to make the best blueberry pie from fresh blueberries with this recipe. This blueberry pie has a lattice top crust and sets up perfectly with a blueberry pie filling that is neither soupy nor dry! Keep reading to find all the secrets, step-by-step photos, and tips and tricks. Blueberry pie is truly wonderful....<\/p>\n<p><a class=\"more-link\" href=\"https:\/\/bakeschool.com\/blueberry-pie\/\">Read More<\/a><\/p>","protected":false},"author":2,"featured_media":27017,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_stopmodifiedupdate":false,"_modified_date":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[2989,2780],"class_list":{"0":"post-808","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-berry-recipes","8":"category-pie-recipes","9":"entry"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>The Best Blueberry Pie - 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She studied pastry at Le Cordon Bleu in Ottawa and cooking at l'Acad\u00e9mie Culinaire. She has a BSc in Biochemistry from Concordia University and a PhD in Chemistry from McGill University. Visit janicelawandi.com to see my portfolio.\",\"sameAs\":[\"https:\/\/bakeschool.com\/meet-janice\/\"]},{\"@type\":\"Question\",\"@id\":\"https:\/\/bakeschool.com\/blueberry-pie\/#faq-question-1690840116630\",\"position\":1,\"url\":\"https:\/\/bakeschool.com\/blueberry-pie\/#faq-question-1690840116630\",\"name\":\"Should you prebake the bottom crust of a blueberry pie?\",\"answerCount\":1,\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"You can prebake the bottom crust of a blueberry pie to guarantee it will be baked through, but <strong>you don't have to prebake the bottom crust if you bake your fruit pies on the lower <a href=\\\"https:\/\/bakeschool.com\/oven-rack-position\/\\\">oven rack position<\/a> in a hot enough (above 350 \u00b0F) for long enough in a metal pie plate<\/strong> which heats up faster!\",\"inLanguage\":\"en-US\"},\"inLanguage\":\"en-US\"},{\"@type\":\"Question\",\"@id\":\"https:\/\/bakeschool.com\/blueberry-pie\/#faq-question-1690840483405\",\"position\":2,\"url\":\"https:\/\/bakeschool.com\/blueberry-pie\/#faq-question-1690840483405\",\"name\":\"What is the best thickener for blueberry pie?\",\"answerCount\":1,\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Remember that flour is the least powerful thickener. This goes for <a href=\\\"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/\\\">pastry cream<\/a>, but also fruit pie fillings. Flour-thickened fruit pies will not set as well as pie fillings thickened with cornstarch, or better yet tapioca or arrowroot flour, especially if you are working with berries that have a lot of water. For a blueberry pie, use tapioca starch or arrowroot starch, which are more powerful thickeners. \",\"inLanguage\":\"en-US\"},\"inLanguage\":\"en-US\"},{\"@type\":\"Question\",\"@id\":\"https:\/\/bakeschool.com\/blueberry-pie\/#faq-question-1690840672406\",\"position\":3,\"url\":\"https:\/\/bakeschool.com\/blueberry-pie\/#faq-question-1690840672406\",\"name\":\"How much thickener do you need to use for blueberry pie?\",\"answerCount\":1,\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"For 900 grams of blueberries, if using starch as a thickener (corn, tapioca, or arrowroot starch), I use 60 grams of starch per 900 grams of berries, which is approximately 1\/2 cup of starch. This is the same ratio that I also use for <a href=\\\"https:\/\/bakeschool.com\/rhubarb-pie-with-a-lattice-crust\/\\\">rhubarb pie<\/a>. For a looser filling, you could try to go as low as 40 grams (1\/3 cup) but the results will vary as some berries have more water and so this might not be enough thickener to properly gel the pie filling. If you are using flour as a thickener, you will need at least 60 grams (1\/2 cup) of flour to set the filling, but likely more than that.\",\"inLanguage\":\"en-US\"},\"inLanguage\":\"en-US\"},{\"@type\":\"Question\",\"@id\":\"https:\/\/bakeschool.com\/blueberry-pie\/#faq-question-1690840917276\",\"position\":4,\"url\":\"https:\/\/bakeschool.com\/blueberry-pie\/#faq-question-1690840917276\",\"name\":\"How do you keep the bottom of a pie crust from becoming soggy or undercooked?\",\"answerCount\":1,\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The most important rule for baking pies is to bake them on the lowest bottom oven rack, this ensures that the bottom crust is closest to the heating element at the bottom of the oven and so is receiving the most directed heat from the heat source. <br\/>Also, bake your pies for over an hour at or above 400 \u00b0F to ensure the bottom is golden brown. I start most berry pies at 425 \u00b0F, then drop the temperature to 400 \u00b0F to finish the baking.\",\"inLanguage\":\"en-US\"},\"inLanguage\":\"en-US\"},{\"@type\":\"Question\",\"@id\":\"https:\/\/bakeschool.com\/blueberry-pie\/#faq-question-1690841122157\",\"position\":5,\"url\":\"https:\/\/bakeschool.com\/blueberry-pie\/#faq-question-1690841122157\",\"name\":\"What temperature do you bake pies at?\",\"answerCount\":1,\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"There are pie recipes that suggest you bake your pies at 350\u00a0\u00baF, but I do not recommend that. Bake your pies at a higher temperature, 400 \u00baF or even 425 \u00baF, especially at the beginning of the bake. This will help set the crust and brown it. Then you can lower the temperature to continue to bake the crust and also so that the filling comes to a boil. Starting at a higher temperature and finishing at a lower temperature is the secret to an evenly browned crust on top and bottom.\",\"inLanguage\":\"en-US\"},\"inLanguage\":\"en-US\"},{\"@type\":\"Question\",\"@id\":\"https:\/\/bakeschool.com\/blueberry-pie\/#faq-question-1690841509950\",\"position\":6,\"url\":\"https:\/\/bakeschool.com\/blueberry-pie\/#faq-question-1690841509950\",\"name\":\"How long does it take to bake?\",\"answerCount\":1,\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Some recipes suggest you bake a double-crust blueberry pie for less than an hour. That's not long enough, regardless of the temperature, especially with traditional thickeners that must be heated to a higher temperature to gel. Start them at 425 \u00b0F for 30 minutes to set the crust, then lower the temperature to 400 \u00b0F so that the filling bubbles in the middle (this takes 35 to 45 minutes more).\",\"inLanguage\":\"en-US\"},\"inLanguage\":\"en-US\"},{\"@type\":\"Question\",\"@id\":\"https:\/\/bakeschool.com\/blueberry-pie\/#faq-question-1690841282711\",\"position\":7,\"url\":\"https:\/\/bakeschool.com\/blueberry-pie\/#faq-question-1690841282711\",\"name\":\"How long do I have to wait to slice and serve blueberry pie?\",\"answerCount\":1,\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"We all have romantic dreams of serving a freshly baked warm pie with vanilla ice cream, but the reality is that if you serve this pie within a couple of hours of baking it, it's likely the filling will not be set. Just like jam, you've gotta let the pie cool down for hours, better yet overnight, to ensure that the filling has thickened properly and set. Otherwise, you may have blueberry pie soup.\",\"inLanguage\":\"en-US\"},\"inLanguage\":\"en-US\"},{\"@type\":\"Question\",\"@id\":\"https:\/\/bakeschool.com\/blueberry-pie\/#faq-question-1690842045180\",\"position\":8,\"url\":\"https:\/\/bakeschool.com\/blueberry-pie\/#faq-question-1690842045180\",\"name\":\"How do you know when your blueberry pie is done baking?\",\"answerCount\":1,\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"You can use visual cues to tell if your blueberry pie is done baking: the crust will be golden brown all over and the filling will be bubbling, like hot lava. 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She studied pastry at Le Cordon Bleu in Ottawa and cooking at l'Acad\u00e9mie Culinaire. She has a BSc in Biochemistry from Concordia University and a PhD in Chemistry from McGill University. Visit janicelawandi.com to see my portfolio.","sameAs":["https:\/\/bakeschool.com\/meet-janice\/"]},{"@type":"Question","@id":"https:\/\/bakeschool.com\/blueberry-pie\/#faq-question-1690840116630","position":1,"url":"https:\/\/bakeschool.com\/blueberry-pie\/#faq-question-1690840116630","name":"Should you prebake the bottom crust of a blueberry pie?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"You can prebake the bottom crust of a blueberry pie to guarantee it will be baked through, but <strong>you don't have to prebake the bottom crust if you bake your fruit pies on the lower <a href=\"https:\/\/bakeschool.com\/oven-rack-position\/\">oven rack position<\/a> in a hot enough (above 350 \u00b0F) for long enough in a metal pie plate<\/strong> which heats up faster!","inLanguage":"en-US"},"inLanguage":"en-US"},{"@type":"Question","@id":"https:\/\/bakeschool.com\/blueberry-pie\/#faq-question-1690840483405","position":2,"url":"https:\/\/bakeschool.com\/blueberry-pie\/#faq-question-1690840483405","name":"What is the best thickener for blueberry pie?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"Remember that flour is the least powerful thickener. This goes for <a href=\"https:\/\/bakeschool.com\/how-to-make-pastry-cream\/\">pastry cream<\/a>, but also fruit pie fillings. Flour-thickened fruit pies will not set as well as pie fillings thickened with cornstarch, or better yet tapioca or arrowroot flour, especially if you are working with berries that have a lot of water. For a blueberry pie, use tapioca starch or arrowroot starch, which are more powerful thickeners. ","inLanguage":"en-US"},"inLanguage":"en-US"},{"@type":"Question","@id":"https:\/\/bakeschool.com\/blueberry-pie\/#faq-question-1690840672406","position":3,"url":"https:\/\/bakeschool.com\/blueberry-pie\/#faq-question-1690840672406","name":"How much thickener do you need to use for blueberry pie?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"For 900 grams of blueberries, if using starch as a thickener (corn, tapioca, or arrowroot starch), I use 60 grams of starch per 900 grams of berries, which is approximately 1\/2 cup of starch. This is the same ratio that I also use for <a href=\"https:\/\/bakeschool.com\/rhubarb-pie-with-a-lattice-crust\/\">rhubarb pie<\/a>. For a looser filling, you could try to go as low as 40 grams (1\/3 cup) but the results will vary as some berries have more water and so this might not be enough thickener to properly gel the pie filling. If you are using flour as a thickener, you will need at least 60 grams (1\/2 cup) of flour to set the filling, but likely more than that.","inLanguage":"en-US"},"inLanguage":"en-US"},{"@type":"Question","@id":"https:\/\/bakeschool.com\/blueberry-pie\/#faq-question-1690840917276","position":4,"url":"https:\/\/bakeschool.com\/blueberry-pie\/#faq-question-1690840917276","name":"How do you keep the bottom of a pie crust from becoming soggy or undercooked?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"The most important rule for baking pies is to bake them on the lowest bottom oven rack, this ensures that the bottom crust is closest to the heating element at the bottom of the oven and so is receiving the most directed heat from the heat source. <br\/>Also, bake your pies for over an hour at or above 400 \u00b0F to ensure the bottom is golden brown. I start most berry pies at 425 \u00b0F, then drop the temperature to 400 \u00b0F to finish the baking.","inLanguage":"en-US"},"inLanguage":"en-US"},{"@type":"Question","@id":"https:\/\/bakeschool.com\/blueberry-pie\/#faq-question-1690841122157","position":5,"url":"https:\/\/bakeschool.com\/blueberry-pie\/#faq-question-1690841122157","name":"What temperature do you bake pies at?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"There are pie recipes that suggest you bake your pies at 350\u00a0\u00baF, but I do not recommend that. Bake your pies at a higher temperature, 400 \u00baF or even 425 \u00baF, especially at the beginning of the bake. This will help set the crust and brown it. Then you can lower the temperature to continue to bake the crust and also so that the filling comes to a boil. Starting at a higher temperature and finishing at a lower temperature is the secret to an evenly browned crust on top and bottom.","inLanguage":"en-US"},"inLanguage":"en-US"},{"@type":"Question","@id":"https:\/\/bakeschool.com\/blueberry-pie\/#faq-question-1690841509950","position":6,"url":"https:\/\/bakeschool.com\/blueberry-pie\/#faq-question-1690841509950","name":"How long does it take to bake?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"Some recipes suggest you bake a double-crust blueberry pie for less than an hour. That's not long enough, regardless of the temperature, especially with traditional thickeners that must be heated to a higher temperature to gel. Start them at 425 \u00b0F for 30 minutes to set the crust, then lower the temperature to 400 \u00b0F so that the filling bubbles in the middle (this takes 35 to 45 minutes more).","inLanguage":"en-US"},"inLanguage":"en-US"},{"@type":"Question","@id":"https:\/\/bakeschool.com\/blueberry-pie\/#faq-question-1690841282711","position":7,"url":"https:\/\/bakeschool.com\/blueberry-pie\/#faq-question-1690841282711","name":"How long do I have to wait to slice and serve blueberry pie?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"We all have romantic dreams of serving a freshly baked warm pie with vanilla ice cream, but the reality is that if you serve this pie within a couple of hours of baking it, it's likely the filling will not be set. Just like jam, you've gotta let the pie cool down for hours, better yet overnight, to ensure that the filling has thickened properly and set. Otherwise, you may have blueberry pie soup.","inLanguage":"en-US"},"inLanguage":"en-US"},{"@type":"Question","@id":"https:\/\/bakeschool.com\/blueberry-pie\/#faq-question-1690842045180","position":8,"url":"https:\/\/bakeschool.com\/blueberry-pie\/#faq-question-1690842045180","name":"How do you know when your blueberry pie is done baking?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"You can use visual cues to tell if your blueberry pie is done baking: the crust will be golden brown all over and the filling will be bubbling, like hot lava. The filling will be so hot and thick that it will likely begin to flow out the top lattice crust.<br\/>If you prefer to use a thermometer, the temperature of the filling will be above ","inLanguage":"en-US"},"inLanguage":"en-US"},{"@type":"Question","@id":"https:\/\/bakeschool.com\/blueberry-pie\/#faq-question-1691610221165","position":9,"url":"https:\/\/bakeschool.com\/blueberry-pie\/#faq-question-1691610221165","name":"Why is my blueberry pie runny?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"If your blueberry pie filling is soupy and\/or runs when you cut into the pie, it could be for a few reasons: you didn't use the right thickener or enough of it, you didn't bake the pie for long enough (until the centre begins to bubble), you didn't let the pie cool down for long enough (wait several hours to serve it, or even better, serve it the next day). ","inLanguage":"en-US"},"inLanguage":"en-US"}]}},"_links":{"self":[{"href":"https:\/\/bakeschool.com\/wp-json\/wp\/v2\/posts\/808","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bakeschool.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bakeschool.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bakeschool.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bakeschool.com\/wp-json\/wp\/v2\/comments?post=808"}],"version-history":[{"count":10,"href":"https:\/\/bakeschool.com\/wp-json\/wp\/v2\/posts\/808\/revisions"}],"predecessor-version":[{"id":43822,"href":"https:\/\/bakeschool.com\/wp-json\/wp\/v2\/posts\/808\/revisions\/43822"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bakeschool.com\/wp-json\/wp\/v2\/media\/27017"}],"wp:attachment":[{"href":"https:\/\/bakeschool.com\/wp-json\/wp\/v2\/media?parent=808"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bakeschool.com\/wp-json\/wp\/v2\/categories?post=808"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}