Blueberry Pie Recipe with a Sourdough Pie Crust

Blueberry Pie Recipe with a Sourdough Pie Crust

Yield: slices

Prep Time: 15

Cook Time: 55

Total Time: 1 10

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!

5 from 6 votes

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Equipment

Ingredients

1 Sourdough Pie Crust
900 grams fresh blueberries about 3 pints
150 grams sugar 3/4 cup
35 grams all-purpose flour 1/4 cup
6 grams cornstarch 1 Tablespoon
1 gram ground cinnamon 1/2 teaspoon
30 grams lemon juice 2 Tablespoons
zest of 1 lemon about 1 teaspoon
egg wash
coarse sugar if desired

Instructions

Prepare my sourdough pie crust recipe. After chilling, roll out the bottom crust and place it in a 9-inch deep pie dish and place it in the fridge to chill. Then, follow the instructions below.
1 Sourdough Pie Crust
To a large bowl, add the blueberries, sugar, flour, cornstarch, cinnamon, lemon juice, and lemon zest.
900 grams fresh blueberries, 150 grams sugar, 35 grams all-purpose flour, 6 grams cornstarch, 1 gram ground cinnamon, 30 grams lemon juice, zest of 1 lemon
Remove the second pie dough disc from the refrigerator and allow it to rest at room temperature for 10-15 minutes. This makes for easier rolling. Then 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 or crimp with your fingers, 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.
egg wash, coarse sugar
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. Enjoy!

Notes

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 chicken pot pie. The principles of using cold ingredients, blind baking, and preparing a lattice top apply across different types of pies.

This recipe card was updated on 03/09/26.

Nutrition

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