Easy Homemade Blueberries Pie Recipe (Serve 6)

Blueberries are in season right now. I love this little blue fruits that are so small but so good for you. Eating them raw or blending in a breakfast smoothie are the easy ways to go. To satisfy my girls’ (alright, mine too) sweet tooth, I put this little super food into bake good too.

Since the blueberries will become very juicy during baking, I used Xanthan Gum to turns the blueberries juice into a smooth jam like consistence. If you don’t have it around or couldn’t get it in your regular grocery store, substitutes it with corn starch.

Blueberries Pie Recipe (Serve 6)Image

For Cookie Pie Crust


6 tablespoons    Cold Butter (small cubes), extra for greasing pan
1.5 cups              All Purpose Flour, extra for greasing pan
½ teaspoon        Salt
3 teaspoons      Sugar
¾ teaspoon       Baking Powder
6 tablespoons   2% Milk

1. Preheat the oven to 425F degree.
2. Mix everything (but milk) with fingers until breadcrumb like.

3. Add milk and fold in until well combined.
4. Slightly flour the counter top, roll the dough into tube, divide into 6 equal pieces.
5. Grease pie pan with butter and flour.

6. Press the pieces into round discs.
7.Press dough evenly on pie pan until well covered, use fork to poke multiple holes on pie crust.
8.Bake for 10 minutes, take out and cool down to room temperature.
For Blueberries Pie Filling
2.5 cups            Fresh Blueberries
1/3 cup              Light Brown Sugar
2 tablespoons    Fresh Squeeze Lemon Juice
¼ teaspoon       Salt
4 tablespoons    All Purpose Flour
½ teaspoon       Xanthan Gum (or 1 tablespoon cornstarch)
1. Mix all ingredients well.
2. Fill the pie crust full with blueberries filling.
For Top Crumbles
1/4 cup               Light Brown Sugar
3 tablespoons     Cold Salted Butter (small cubes)
4 tablespoons     All Purpose Flour

1. Mix all ingredients, break the dough into pieces and crumbles on top.
2. Bake for 13 minutes or the crumbles turn golden, remove and cool off on metal rack for 5 minutes.
3. Cool off on rack for 5-10 minutes, serve with fresh whip cream.
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