How to Make Delicious Blueberry Pie Filling

Learn How to Make Delicious Blueberry Pie Filling. Once you have the Best Pie Crust Recipe, adding fillings is the easy, creative, and delicious part. This Blueberry filling will be a must for a delightful summer pie!

Delicious Blueberry Pie Filling

This summer I have fallen in love with baking delicious pies. After perfecting my Pie Crust Recipe, making pies has been so easy. So far, I have made a cherry pie, 2 beef pot pies, and now this blueberry pie.

I guess you could say I had a craving for pie!

How to Decorate a Pie

I started making pies within the past couple of years and never knew how to properly decorate a pie.

I feel like there are so many intricate pie designs and yet very simple lattices. If I am being honest, the lattice is still very hard for me to get right. My kitchen is sweltering in the summer, and the lattice needs to stay cold to keep its shape.
This fall, I am going to practice learning how to decorate pie crusts. I am inspired by Sally from ‘Sally’s Baking Addiction’ to make beautiful pie designs for apple pies, pumpkin pies, and persimmon pies.

For this blueberry pie, I decided to keep it simple and use circle cutout shapes to place on top. They turned out like little biscuits, but tasted so yummy! It was like a mini hand pie on top of a big pie. 🥧

For me, the most important thing is that the pie is tasty, and full of flavor. This blueberry pie passed those marks.

How to Make Delicious Blueberry Pie Filling

For seasonal fruit, blueberry is the perfect summer-time filling in a pie. It not only tastes delicious but is so easy to make! Follow the steps from the Best Pie Crust Recipe and then I will show you how to make the filling!

• Step 1: Prepare the pie crust ahead of time (at least 2 hours) It stays good in the fridge for 3 days or in the freezer for 3 months.
• Step 2: Place a baking sheet on the bottom rack to catch the mess from the juices spilling over
• Step 3: Preheat oven to 425 F
• Step 4: Mix the blueberries with the sugar and flour mixture so that the blueberries are well-coated *If the filling is too liquidy, it will make a mess of the pie in the oven. Pour out some juices, and reserve them as follows:
  • Pour the leftover liquid into a small saucepan and heat over low heat for 3-4 min
  • Once the mixture is heated and thickened, let it cool for 5 minutes. The arrowroot starch helps thicken it and makes it more gooey when baked.
  • Then, pour over the pie filling for that extra goodness.
• Step 5: Place the filling in the fridge while you pull out the chilled pie dough
• Step 6: Roll out pie crust on a floured surface and place carefully onto a pie dish
• Step 7: Pour the filling into the pie crust
• Step 8: Roll and shape your second disc of dough for a custom and creative design
• Step 9: Bake the pie for 25 min at 425°F then lower the heat to 375°F to cook the pie for 40-50 min until the juices are bubbling and the internal temperature reads 200° F
• Remove the pie from the oven, and let it cool for 4 hours minimum