french blueberry pie recipe

Written BySheba G Updated On
french blueberry pie recipe
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The Best french blueberry pie recipe

I’m thrilled to share with you my favorite French blueberry pie recipe, a classic dessert that never fails to impress.

This pie is a staple in many French bakeries and patisseries, and I’m excited to bring it to your home kitchen.

The combination of sweet blueberries and a crumbly pastry crust is a match made in heaven.

I first encountered this recipe while on a trip to France, where I spent hours watching the local bakers expertly prepare the filling and crust.

It’s a technique that requires patience and practice, but trust me, it’s worth every minute of effort.

French Blueberry Pie

French Blueberry Pie

4.8 from 525 votes

A classic French blueberry pie with a flaky crust and a sweet, fruity filling. This pie is perfect for any occasion and pairs well with a scoop of vanilla ice cream.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 8Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Dough

2 1/2 cups all-purpose flour
1 tsp salt
1 tsp granulated sugar
1 cup unsalted butter, cold and cubed
1/4 to 1/2 cup ice-cold water

For the Filling

6 cups fresh blueberries
3/4 cup granulated sugar
1/4 cup cornstarch
1 tsp lemon zest
1 tbsp lemon juice
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
pinch of salt

For the Egg Wash

1 egg
1 tbsp water
1 tbsp granulated sugar

👨‍🍳Directions

1In a large mixing bowl, combine flour, salt, and sugar.
2Add the cold cubed butter and use your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.
3Add ice-cold water, one tablespoon at a time, and mix until the dough just comes together.
4Be careful not to overmix.
5Divide the dough into two equal pieces, wrap in plastic wrap, and refrigerate for at least 30 minutes.
6On a lightly floured surface, roll out one half of the chilled dough to about 1/8-inch thickness.
7Transfer the dough to a 9-inch pie dish, pressing it into the bottom and up the sides.
8Trim the edges, leaving about 1/2 inch of overhang.
Set aside.
9In a large bowl, combine blueberries, sugar, cornstarch, lemon zest, lemon juice, cinnamon, nutmeg, and salt.
10Mix well to ensure the blueberries are evenly coated.
11Spoon the blueberry mixture into the prepared pie crust, spreading it out evenly.
12Roll out the second half of the chilled dough to about 1/8-inch thickness.
13Place it over the blueberry filling.
14Trim the edges, leaving about 1/2 inch of overhang.
15Crimp the edges to seal the pie.
16Cut slits in the top crust to allow steam to escape.
17Refrigerate the pie while you preheat the oven to 425°F (220°C).
18In a small bowl, whisk together the egg and water to make an egg wash.
19Brush the egg wash over the top crust and sprinkle with granulated sugar.
20Place the pie on a baking sheet and bake for 45 minutes, or until the crust is golden brown and the filling is bubbling through the slits.
21If the edges of the crust begin to brown too quickly, cover them with aluminum foil.
22Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving.
23This allows the filling to set and makes it easier to slice.
24Serve the pie warm or at room temperature, with a scoop of vanilla ice cream if desired.

🔧Equipment

Mixing bowl
Rolling pin
Pie dish
Pastry brush
Oven

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 16g💛Saturated Fat: 10g❤️Cholesterol: 55mg🧂Sodium: 320mg🌾Total Carbs: 60g🥦Dietary Fiber: 3g🍬Sugars: 28g🥩Protein: 3g

📝Notes

Tips: For a sweeter filling, increase the amount of sugar. To make ahead, prepare the pie and refrigerate overnight. Bake as directed before serving. You can also use frozen blueberries, but reduce the sugar to 1/2 cup and cook the filling on the stove until it thickens before adding it to the crust.

Watch Video Of How French Blueberry Pie Works

This French blueberry pie recipe is perfect for any occasion – whether it’s a special dinner party or just a quick dessert for family gatherings.

The combination of sweet blueberries and flaky pastry crust is sure to please even the pickiest eaters.

And don’t worry about leftovers – this pie freezes beautifully and can be reheated in just minutes when you’re ready for another slice.

❓ Frequently Asked Questions About French Blueberry Pie

1. What is the origin of French blueberry pie?

The French have a long history of baking pies, dating back to the Middle Ages. Blueberries were introduced to France by early American colonizers and quickly became a popular ingredient in many desserts, including pies. The traditional French blueberry pie recipe I’m sharing today is based on an old family recipe from the countryside.

2. What type of pastry crust is used in this recipe?

This recipe uses a traditional French pastry dough called pâte brisée, which is made with butter, flour, and water. The dough is rolled out thinly and filled with the blueberry mixture before being topped with another layer of pastry.

3. Can I use frozen blueberries in this recipe?

Yes, you can use frozen blueberries if fresh ones are not available. However, keep in mind that frozen berries may release more juice during baking, making the filling slightly runnier than usual.

4. How do I prevent the crust from becoming too dark during baking?

To prevent the crust from becoming too dark, cover the edges with foil or parchment paper for the last 15-20 minutes of baking. This will help to prevent over-browning and ensure a more even color.

5. Can I make this pie ahead of time?

Yes, you can make this pie ahead of time by preparing the filling and crust separately and assembling them just before baking. Store any leftover pie in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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