There’s no better way to celebrate summer than with a slice of Blueberry Pie with Star Spangled Crust made with fresh blueberries!
Not only is this spectacular Blueberry Pie with Star Spangled Crust beautiful to look at, but it’s super fun to make! Juicy Oregon blueberries picked locally are the secret ingredient that makes this patriotic pie the most festive and delicious treat you’ll enjoy this summer!
This post is sponsored by the Oregon Blueberry Growers. All opinions are 100% my own.
THE ULTIMATE AMERICAN PIE
This recipe is a summer favorite in my family because we always make a day of it and go out and pick our own fresh blueberries from local u-pick farms here in Oregon. You’ll never taste a better slice of pie than one where you have literally hand-selected all the best berries! We have a lot of fun making this pie together, from the very beginning to the delicious end!
If you have any leftover blueberries they’ll go great in a delicious Blueberry Buttermilk Coffee Cake or use them to whip up a batch of Air Fryer Blueberry Shortcakes.
OTHER RECIPES TO SERVE WITH STAR SPANGLED BLUEBERRY PIE
- Lemon Bar Ice Cream – To me, blueberry and lemon are a match made in Heaven, just like pie and ice cream!
- Blueberry Mojitos – Drinks and dessert! Sounds like my kind of night!
Pie Crust: This blueberry pie recipe will use two 9-inch frozen deep-dish pie crusts. If you’d prefer, you can also make your own pie crust from scratch.
Dry Ingredients: Grab 1/2 cup of sugar, a tablespoon of cornstarch, 2 teaspoons of ground cinnamon, and 1/4 teaspoon of sea salt from the pantry.
Blueberry Filling: You’ll need 3 pints of fresh blueberries and you can’t do better than grabbing some from your local produce markets! I’m lucky that there are so many amazing local, u-pick farms here in Oregon! You’ll also need some freshly squeezed lemon juice and lemon zest to bring out the best blueberry flavor.
Finishing: Use one egg to make a wash to finish your crust and sprinkle it with coarse, raw sugar for a sparkling, star spangled effect!
HOW TO MAKE BLUEBERRY PIE
STEP ONE: Start by moving your oven rack to the bottom third of the oven and preheating it to 400 degrees F. While the oven preheats, remove one of the pie shells from the freezer and leave it on the pie plate to thaw. Next, rinse and dry the blueberries and set them aside.
STEP TWO: In a mixing bowl, whisk together the sugar, cornstarch, cinnamon, nutmeg, and salt. In a separate large bowl, combine the rinsed, fresh blueberries with the lemon juice and lemon zest. Pour the dry ingredients over the top of the blueberries and mix well.
STEP THREE: Remove the second pie crust from the freezer and place it into the pie dish. Pierce the bottom of the crust with a fork and pour the blueberry mix into the pie crust.
STEP FOUR: Take the first pie crust out of the plate and transfer it to a large cutting board sprinkled with flour. Lightly roll out the pie crust to flatten it, but avoid thinning out the dough. Using different size star-shaped cookie cutters, cut out dough stars and arrange them on top of the pie until it’s covered to your liking. Using a basting brush, lightly coat the pie crust in egg wash and sprinkle any desired sugar on top.
STEP FIVE: Place the pie on a cookie sheet lined with parchment paper to catch any drips from the filling while baking. Bake the pie at 400 degrees F for 15 minutes and then lower the temperature to 350 degrees F and bake for an additional 50 minutes. Take the pie out of the oven and allow it to rest and cool for at least 2-3 hours before slicing. The longer the pie sits, the thicker the blueberry filling will be.
TIPS FOR SUCCESS
- The blueberries don’t have to be completely dry, but if they are too wet then your pie is likely to overflow while baking.
- I like to egg wash the stars as I lay them over the pie. The egg wash will act like glue to secure the pieces together. Crimp the outer star edge into the bottom crust with a fork and you’re set!
HOW LONG IS HOMEMADE BLUEBERRY PIE GOOD FOR?
A fresh-baked blueberry pie will last for up to two days at room temperature. Simply cover the pie loosely with tin foil or plastic wrap. It will last for up to 4 days covered and stored in the fridge. You can even freeze this Blueberry Pie with Star Spangled Crust in the freezer by wrapping it tightly in foil or plastic wrap or placing it into a freezer-safe ziplock bag. Frozen blueberry pie will last for 6-8 months.
HOW TO PICK THE BEST FRESH BLUEBERRIES
Fresh blueberries are the best to work with because you can fold them into batters without them bursting or breaking and turning everything blue, as canned blueberries tend to do. When picking your own blueberries, look for plump berries that are a deep shade of blue with a gray, dusty coating. Berries that are colored white, green, or have hints of red aren’t ripe yet and should be left on the vine. Just remember, the darker and bluer the berry, the sweeter it should be.
Fresh-picked blueberries also freeze wonderfully so you can enjoy them all year long. Fresh blueberry pie for Thanksgiving is a showstopper at any table. Find out everything you need to know to store your blueberries on the Oregon Blueberry Commission website.
OTHER PATRIOTIC DESSERTS
- Red, White & Blue Cheesecake Poke Cake
- Stars and Stripes Rice Krispies Treats
- No Bake Red, White & Blue Cake
- Red, White and Blueberry Bark
- 4th of July Funfetti Cupcakes
- Berry Caprese
- 2 9-inch deep dish pie crusts frozen (see note)
- 2 tablespoons all-purpose flour plus more for dusting
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3 pints fresh blueberries
- 1 lemon zested and juiced
- 1 egg lightly beaten
- Raw sugar for garnish
- Preheat your oven to 400 degrees F and place an oven rack to the bottom third of the oven.
- Remove one pie shell from the freezer to thaw on the counter, leaving it in the pie plate for now.
- Whisk together the sugar, cornstarch, cinnamon nutmeg, and salt in a medium bowl. Set aside.
- Rinse and dry the blueberries, and then transfer them to a large mixing bowl. Mix in the lemon juice and lemon zest. Sprinkle the sugar mixture over the blueberries and mix until coated.
- Take the second pie crust out of the freezer. Pierce the bottom with a fork and then pour the blueberries into the crust. Spread them into an even layer.
- Remove the thawed pie crust from the plate and place it onto a lightly floured work surface. Roll out the crust a bit to flatten it out (you don't want it too thin). Use different size star cookie cutters to cut out the dough. Place the stars over the blueberry filling in an arrangement of your choice, brushing the dough stars with beaten egg as you lay them on to help glue them together. (see note)
- Crimp any star pieces touching the bottom crust to it with a fork. Sprinkle the stars with raw sugar, if desired. Place the pie on a cookie sheet lined with parchment paper or a silicone mat. (The filling will overflow a bit and this makes for easy clean up.)
- Bake at 400 degrees F for 15 minutes. Then lower the oven temperature to 350 degrees F and bake for an additional 50 minutes until the filling is bubbling and the crust is golden brown.
- Once the pie has baked, transfer it to a wire rack to cool for 2-3 hours. The longer it sits the thicker the juices in the filling will become. Cut into 8 slices and serve.
- If you prefer to use homemade pie crust you absolutely can. You’ll need 2 crusts large enough to cover a deep-dish pie plate.
- If you don’t want to make a star crust design, you can lay the thawed crust over the blueberries and crimp the edges to the bottom crust. Then cut some slits into the top crust to allow steam to escape during baking.
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