Blueberry Pie Recipe with a Sourdough Pie Crust

This delicious Sourdough Blueberry Pie recipe is like summertime in a bite! Plump, fresh blueberries nestled in a buttery, flaky sourdough pie crust. Such an easy fruity treat to enjoy all summer long!

Pies will always have a special place in my heart – they were one of my favorite things to make with my grandma. From Sourdough Blueberry Pie to Coconut Cream Pie, she was the pie queen and a crumb was never left behind. 

My grandma was born and raised in Michigan, so it seems extra fitting to share this blueberry pie, as MI is known for their delicious blueberries.

Sweet blueberries are complimented with the warmth of ground cinnamon, which goes perfectly with my grandma’s infamous pie crust recipe – which bakes up buttery and flaky every single time. It’s the perfect recipe to whip up after a day of blueberry picking or to celebrate this delicious fruit at its peak.

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Why You’ll Love This Recipe:

Great Use of Sourdough Discard

If you’re like me, always searching for creative ways to incorporate sourdough discard into your family’s favorite recipes, this Sourdough Blueberry Pie is perfect. The sourdough discard pie crust is tender and flaky, making it a family favorite during blueberry season.

Taste of Summer

Summertime is all about harvesting sweet blueberries and baking them into delicious treats like this Sourdough Blueberry Pie or my Sourdough Blueberry Buckle. The pie perfectly balances the tartness of the blueberries with the sweetness of a flaky sourdough crust. It’s a sweet treat that’s as refreshing as a summer breeze.

Time Savers

Save time by preparing the chilled dough in advance. You could even blind bake the crust and make the pie the day before, as it needs time to set. The next day, your pie will be ready to serve!

Ingredients

Sourdough Pie Crust

All-purpose flour: I use all-purpose flour for this recipe, but if you have pastry flour on hand, even better! Swap out for even amounts.

Butter: To make butter pie crust, you can’t forget the butter! It is crucial to keep the butter COLD! I cut my butter into large chunks straight out of the freezer to ensure it is cold enough.

Lard: I know having lard in your pantry isn’t common these days, but my grandma swears by it! It has a higher melting point than butter, so it doesn’t melt in the pastry as quickly as butter – which is what you want. This means you don’t have to work as cautiously when making the dough.

If you are in a pinch and don’t have lard, I have replaced it with equal amounts of shortening or extra butter. Remember to put the lard in the freezer so it is COLD!

Salt: Any unrefined salt will do, but my favorite is Redmond’s unrefined salt for some extra minerals!

Baking Powder: Having baking powder in a pie crust isn’t too common, but it really should be. As a natural leavening agent, the baking powder gives this pie crust recipe a tiny boost to lighten and expand the crust, making beautifully flaky layers.

Sourdough Starter Discard: I find sourdough discard that is about 24 – 48hrs old works best for this recipe, however, you can use even older discard for a more tangy taste.

Ice water (optional): Depending on the discard you use, you might not even need ice water. Only add if the pastry dough doesn’t form after mixing.

To make ice water I just pour water and add a few ice cubes to a bowl. Pour 1 tablespoon at a time into the dough and mix. It shouldn’t need much liquid to form a dough ball.

Blueberry Pie Filling

Blueberries: I used fresh blueberries for this recipe, but you can also use frozen. No need to thaw them beforehand.

Sugar: White sugar brings an extra touch of sweetness to this blueberry pie, but this can be substituted with cane sugar as well.

Thickeners: A combination of all-purpose and cornstarch help to thicken this pie filling.

Ground Cinnamon: Brings a delightful warmth to the blueberry pie filling.

Lemon Juice: Opt for fresh lemon juice for the best flavor.

Lemon Zest: Compliments the blueberries with it freshness.

Egg Wash: An egg with a splash of milk helps the pie crust to bake to a perfect golden brown.

Supplies

Large mixing bowls

9-inch pie dish

Pastry brush

How to Make Sourdough Blueberry Pie

Step #1: Prepare my sourdough pie crust recipe through step 7. Then, follow the instructions below. 

PIE FILLING

To a large bowl, add the blueberries, sugar, flour, cornstarch, cinnamon, lemon juice, and lemon zest. 

ADD THE PIE FILLING AND TOP CRUST

Remove the second pie dough disc from the refrigerator and roll it out as just before. 

To create a lattice, take a pastry cutter, pizza cutter, or sharp knife to cut the pie dough into 1/2 – 1 inch pieces. 

Arrange the strips in vertical and horizontal rows, then lace them over and under each other. Or simply cover the sourdough blueberry pie with a dough circle and cut slits into the top crust. 

Pinch the edges with a fork, if you desire.

In a small bowl, create an egg wash by mixing an egg with a splash of milk. Use a pastry brush to brush over the top of the dough. Sprinkle coarse sugar on top of the pie for an extra little touch of sweetness and crunch.

BAKE

Preheat the oven to 375 degrees F. Place the pie pan on top of a rimmed baking sheet, just in case it bubbles over, and put it into the oven. Bake for 55-65 minutes, or until the pie is a deep golden brown and the juice from the blueberries are bubbling onto the pie crust. If the pie crust begins to brown to quickly, cover the top with a piece of aluminum foil.

Remove from the oven and place it on a wire rack. Allow the pie to cool completely, about 3 hours, in order for it to set before slicing

How to Serve

Sourdough Blueberry Pie will make your taste buds dance all on its own, but who says we can’t take it up a notch? Dollop homemade whipped cream or top with a scoop of vanilla ice cream for extra creamy sweetness. Serving a slice with a hot cup of coffee or tea couldn’t hurt, either.

How to Store

Sourdough Blueberry Pie can be stored either at room temperature or in an air-tight container in the refrigerator for up to 2 days. I love to house mine in my cake dome to showcase my work of art while keeping it protected. 

FAQs:

Can I use frozen blueberries?

Absolutely! No need to thaw the frozen blueberries before filling. Just mix with the rest of the ingredients, including the flour mixture, and they’ll work beautifully in your blueberry filling.

Why is my sourdough blueberry pie so runny?

For the pie to set, we need to eliminate as much moisture as possible before baking the pie and add a thickening agent to the pie filling. 

Can I substitute cane sugar with another sweetener?

Yes, you can substitute cane sugar with other sweeteners like brown sugar or even honey depending on the flavor profile you desire. However, this might slightly alter the texture of your pie.

What other pies can I make with this method?

This method works for a variety of pies, including pumpkin pie, apple pie, strawberry rhubarb pie, and savory pies like meat pies. The principles of using cold ingredients, blind baking, and preparing a lattice top apply across different types of pies.

This Sourdough Blueberry Pie is the perfect sweet treat to celebrate the summer season with family and friends. You’ve got to try it! If you’ll follow all of the recipe instructions above, you’ll end up with a tasty delight that your taste buds will truly love.

Happy baking!

More Recipes Like This:

Salted Caramel Apple Sourdough Hand Pies

Sourdough Strawberry Rhubarb Pie

Apple Galette with a Sourdough Pie Crust