Homemade Fresh Blueberry Pie

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Last Updated on December 10, 2024 by Kiersten

Make this award winning homemade fresh blueberry pie adapted from a traditional Pennsylvania Dutch Amish recipe.

My kitchen has been humming right along these last two weeks with a steady stream of dishes and pies.

This evening, the dance team is having their annual Friendsgiving so I will spend this afternoon making a tray of maple mashed sweet potatoes, fresh green bean casserole, and homemade pumpkin pie.

Thanksgiving is this Thursday (today is Tuesday) so I have begun preparing for that as well. Yesterday, I made a pot of Italian red sauce. This morning I have a large batch of chicken cutlets on my list to fry up for trays of chicken parmesan. Tomorrow I will make a tray of lasagna and assemble the chicken. Both will be transported unbaked and heated for the arrival dinner.

Sadly, our family suffered two recent and major losses. Normally, Thanksgiving would be hosted here at the farmhouse but due to memorial plans and changing circumstances, we are heading upstate New York to visit my dad’s side of the family along Seneca Lake. As such, I am taking the Italian route this year and skipping the turkey fixings for ease of transport and reheating.

This Brings Us to Fresh Blueberry Pie!

My mother in law’s birthday was last week and when asked what I could bake for a celebratory dessert, “blueberry pie” was the answer! I was embarrassingly excited as I have (oddly) not made a latticed pie in many years. Here it is!

Clear Jel vs Corn Starch

If you have never heard of Clear Jel before, it is used as a thickener and stabilizing agent for pies, gravies, cakes, whipped creams, mousse and similar textures.

It’s far superior to corn starch or flour as it doesn’t produce that milky texture or underlying taste. If you can get your hands on it, do it! If corn starch is what you already have, you can definitely use it! Just keep Clear Jel in the back of your mind for next time. This is the one I have always used. (affiliate link)

Clear Jel is also used exclusively for canning as corn starch or flour is not approved for safe canning practices.

Homemade Fresh Blueberry Pie (Amish Recipe)

Homemade Double Crust Pie Ingredients

• 2 cups all purpose flour, unbleached
• 1 cup shortening (Crisco)
• 1 teaspoon cane sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 cup of water

Fresh Blueberry Pie Filling Ingredients

• 5 cups fresh blueberries
• 1/2 cup cane sugar
• 5 tablespoons Clear Jel (or corn starch)
• Juice of one whole lemon
• 1 teaspoon ground cinnamon
• 1 tablespoon butter, cubed

Instructions:

Homemade Double Crust Pie

If making your own homemade pie crust, combine flour, baking powder, salt and sugar in a large mixing bowl. Cut in the shortening until pea sized lumps remain and the flour mixture looks crumbly.

Add the water to the bowl and mix with a large serving fork or wooden spoon until a clump of dough forms. You may have to encourage a ball to form by molding it together with your hands.

Wrap the ball of dough in plastic and chill in the refrigerator for 30-60 minutes prior to baking. The dough can be made up to 5 days in advance and will turn out just fine.

When ready to bake, preheat your oven to 375F and move the rack to the middle of the oven.

Flour a work surface and rolling pin then divide the ball of dough into two halves. Set one aside.

Slowly roll out the pie crust to a large circle about 12″ in diameter and 1/2″ thick.

With a spatula or dough scraper, lift the dough off of the surface and fold it in half horizontally and then vertically.

Lift the pie crust off of the counter with the spatula and place it into the center of your pie dish. Unfold the dough and center it to evenly cover the baking dish.

Press the dough into the bottom and sides of the dish. Cut 3 or 4 slits into the bottom to allow steam to escape during baking.

Flour your surface again and roll out the second piece of dough to create the top crust. Roll this out slightly thinner than the first crust since it will be used for the lattice.

Using a pizza cutter or sharp knife, cut the dough into 1″ strips and leave the dough on the counter until ready for use.

In a small bowl, mix the Clear Jel or cornstarch, cinnamon, and sugar together.

Pour the sugar mixture over the blueberries and stir with a spoon until well coated. Add the lemon juice and mix well until a gel forms.

Transfer the fresh blueberry pie filling to the baking dish. Dot the blueberry filling with cubes of butter.

Create a lattice weave for the top pie crust. It’s easiest to use the spatula or dough scraper again to lift the dough off of the counter and avoid breakage. If any strips tear, it’s not big deal at all. Just pinch the pieces back together.

Use any leftover dough pieces to even out the outer edge of the crust before pinching to seal and flute.

Bake the fresh blueberry pie on the center rack at 375F for about 45 minutes until golden brown.

Depending on your oven, the pie may bake faster or slower. Begin checking it around 35 minutes and every 5 minutes thereafter. My oven is gas so it’s slower and more uneven than an electric oven. Electric ovens tend to bake slightly faster.

Let the pie rest for one hour after baking to allow the thickening agent to work its magic and set the juices in the filling.

Serve the homemade fresh blueberry pie at room temperature with homemade whipped cream or a scoop of creamy slow churned vanilla bean ice cream.

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