Warm pie in a summer kitchen hits different especially when the Sourdough Blueberry Pie Recipe comes out bubbling over with glossy berries and a golden sourdough crust. It’s been making quiet waves on Pinterest lately (thanks, buttery layers). Skill level? Beginner-friendly. Time? Cozy afternoon fun. Flavor? Bakeshop-level comfort.
This pie is all about old-school charm with a sourdough twist. Fresh blueberries, a touch of lemon, and a flaky sourdough pie crust that’s easier than it looks. Think blueberry pie recipe with all butter crust… but with a tangy edge. Totally similar to those rustic tarts your grandma used to cool on the windowsill. Full details in the blog!
I grew up snapping photos of my mom’s Sunday cobblers always too impatient to let them cool. Now I test every crust and filling for softness, slice-ability, and that golden browning. This one? It cracked a bit. Still perfect. I tested it. You’ll love the secret!
Why You’ll Love This Sourdough Blueberry Pie Recipe
This sourdough blueberry pie feels like a slice of summer nostalgia, but with a modern sourdough twist. Whether you’re a seasoned baker or just starting out, this recipe is guaranteed to charm you with:
Flaky tangy magic: The sourdough pie crust adds a subtle tang that enhances the natural sweetness of the blueberries.
Beginner-friendly techniques: You don’t need pro skills to nail this pie just follow a few simple steps to pie perfection!
Seasonal vibes: Perfect during peak blueberry season, but also a favorite for cozy gatherings any time of year.
Beautifully rustic: Its slightly messy, bubbling-over look only adds to its charm no fancy lattice required.
Key Ingredients for Sourdough Blueberry Pie
Let’s break down the essentials for this pie. These everyday ingredients come together to create something truly special:
Fresh Blueberries: The star of the show use about 6 cups of plump, juicy berries for the best filling.
Sourdough Pie Crust: The highlight of this recipe. Whether you’re using your own or a reliable “Little Spoon Farm Sourdough Pie Crust,” this adds a gorgeous texture and tangy flavor.
Lemon Juice and Zest: Brightens up the sweetness of the berries while adding a fresh citrus kick.
Sugar, Flour, and Cornstarch: The trifecta that gives the filling just the right sweetness and sets it perfectly without an overly starchy texture.
Cinnamon: Brings a gentle warmth to the pie’s flavor profile without overpowering the other notes.
Pro Tip: For the best flavor, taste your blueberries before mixing adjust sugar slightly if they’re extra tart or very sweet.
Quick Ingredient Summary
Ingredient
Amount
Role
Fresh Blueberries
6 cups (3 pints)
Main fruit filling
Sourdough Pie Crust
1 crust
Flaky, buttery base
Sugar
2/3 cup (150g)
Sweetens the filling
Flour
1/4 cup (35g)
Thickens the filling
Cornstarch
1 Tablespoon (6g)
Adds extra stability
Lemon Juice + Zest
2 Tablespoons + 1 teaspoon
Brightens the flavor
Cinnamon
1/2 teaspoon
Flavor depth
Egg + Milk
1 Egg + Splash
For the golden crust
Step-by-Step Instructions
Here’s how to bring this sourdough blueberry pie to life no fancy equipment or pastry training required:
Prepare the crust: Roll out your sourdough pie crust and press it into your pie dish. Chill it in the fridge while you make the filling.
Make the filling: Gently toss the blueberries, sugar, flour, cornstarch, cinnamon, lemon juice, and zest in a bowl until everything is well coated.
Assemble the pie: Pour the blueberry mixture into the chilled pie crust. Roll out your top crust and lay it over the filling. You can go simple with a solid top or cut a few slits for steam to escape.
Add the egg wash: Brush the top crust with a whisked egg and a splash of milk for that golden-brown finish.
Bake: Pop the pie into a 375°F oven for about 50–60 minutes. Check that the filling is bubbling and the crust is golden.
Cool and serve: Let the pie cool for at least an hour (if you can wait!) to set the filling before slicing.
Pro Tip: Place the pie dish on a baking sheet while it bakes to catch any messy drips.
Baking Timing at a Glance
Step
Time
Notes
Crust prep
10 minutes
Includes rolling and chilling
Filling assembly
10 minutes
Quick toss to coat
Baking
50–60 minutes
Golden crust + bubbling filling
Cooling
1 hour
Sets the filling perfectly
Serving and Storage Tips
This sourdough blueberry pie is dreamy when served warm with a scoop of vanilla ice cream or a dollop of whipped cream. Perfect for cozy summer evenings or a nostalgic winter treat.
Storage: Cover leftovers loosely and keep them at room temperature for up to 2 days, or refrigerate for up to 4 days.
Freezing: Wrap the baked and cooled pie tightly in plastic and foil, then freeze for up to 3 months. Thaw in the fridge overnight and reheat in a 350°F oven for 10–15 minutes.
Quick Storage Guide
Method
How Long?
Tips
Room Temp
2 days
Perfect if your house isn’t too warm
Refrigerator
4 days
Keep covered to prevent drying out
Freezer
3 months
Wrap tightly in foil and plastic
Expert Insight: The Science Behind Sourdough Blueberry Pie Recipe
Incorporating sourdough starter into this blueberry pie not only adds a subtle tang but also enhances crust texture through natural fermentation. This sourdough blueberry pie recipe leverages the starter’s acidity to balance sweetness and improve the pie’s overall depth of flavor, making for a sophisticated twist on a classic dessert.
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Perfecting My Sourdough Blueberry Pie Recipe
After several rounds of trial and errorlike soggy bottoms and underbaked centersI finally nailed this sourdough blueberry pie recipe. Each attempt brought me closer to the balance of flaky crust and juicy filling, making this version a true labor of love and experience that’s worth every bite.
FAQs ( Sourdough Blueberry Pie recipe )
What makes sourdough pie crust different from regular pie crust?
Sourdough pie crust brings a subtle tangy flavor and tender texture that you can’t get from regular pastry. The sourdough starter adds natural fermentation that breaks down gluten, creating a more digestible and flavorful crust. Unlike traditional all-butter crusts, the sourdough creates a unique depth of flavor that perfectly complements sweet blueberry filling. It’s also a fantastic way to use up excess sourdough discard instead of throwing it away.
Can I use frozen blueberries for this sourdough blueberry pie?
Absolutely! Frozen blueberries work wonderfully in this recipe and are available year-round. Don’t thaw them before using – add them directly to your filling mixture to prevent excess juice from making the crust soggy. You might need to add an extra tablespoon of cornstarch or flour to absorb any additional moisture. Frozen berries often hold their shape better during baking, giving you a beautiful rustic blueberry pie with distinct berry pieces.
How long does sourdough pie crust need to chill?
Your sourdough pie crust should chill for at least 30 minutes, but 1-2 hours is ideal for the best results. This chilling time allows the flour to fully hydrate and the fats to firm up, making the dough easier to roll and preventing shrinkage during baking. If you’re short on time, even 20 minutes in the freezer can work in a pinch. The sourdough starter adds moisture, so proper chilling is especially important for achieving that perfect flaky texture.
What temperature should I bake my sourdough blueberry pie?
Start your sourdough blueberry pie at 425°F for the first 15 minutes to get that golden, crispy crust, then reduce to 375°F for the remaining 35-45 minutes. This two-temperature method ensures your sourdough pie crust gets properly set and golden while preventing the top from burning. Cover the edges with foil if they brown too quickly. The pie is done when the filling bubbles actively and the crust is deep golden brown all over.
Can I make this recipe into a sourdough blueberry cobbler instead?
Yes, you can easily transform this into a delicious sourdough blueberry cobbler! Simply use the same blueberry filling in a baking dish and create a cobbler topping by mixing your sourdough starter with flour, sugar, butter, and a bit of baking powder. Drop spoonfuls of this mixture over the berries and bake at 375°F until golden and bubbly. The sourdough adds the same wonderful tangy flavor but with a more rustic, drop-biscuit style presentation that’s perfect for casual family dinners.
Conclusion
This Sourdough Blueberry Pie Recipe delivers a golden, bubbly delight with a flaky sourdough pie crust that’s as approachable as it is stunning. In about an hour of baking, you’ll have a cozy, rustic slice bursting with fresh blueberry flavor and buttery tang. Trust meyou’ll wanna make this again and again for family gatherings or quiet kitchen moments.
Feel free to swap fresh blueberries with a medley of berries or add a sprinkle of cardamom for a subtle twist. If you’re short on time, a trusted Little Spoon Farm Sourdough Pie Crust works wonders. Leftovers keep beautifully in the fridge for days or wrapped tight in the freezerlittle tips I’ve picked up from pros to keep your baking flexible and fuss-free.
Have you ever made a blueberry pie recipe with all butter crust before? I’d love to see how your version turns out or hear your favorite add-ins. Share a photo, tag a friend who’d love this, and make a little kitchen magic that feels like homebecause this pie’s worth every buttery, tangy bite.
Thomas Baker
Sourdough Blueberry Pie Recipe: Irresistibly Fresh Delight
Experience the perfect summer treat with this Sourdough Blueberry Pie featuring plump fresh blueberries and a buttery, flaky sourdough crust for a deliciously fruity and easy-to-make dessert.
Roll out the sourdough pie crust and fit it into a 9-inch pie pan.
In a large bowl, combine blueberries, sugar, flour, cornstarch, cinnamon, lemon juice, and lemon zest. Toss gently to coat.
Pour the blueberry mixture into the prepared pie crust.
Place the pie on a baking sheet to catch any drips.
In a small bowl, beat the egg with a splash of milk to create an egg wash.
Brush the edges of the pie crust with the egg wash.
Optionally, add a lattice top or second crust and brush with egg wash as well.
Bake the pie for 45-50 minutes, or until the crust is golden and the filling is bubbly.
If the edges brown too quickly, cover with foil halfway through baking.
Remove from the oven and let cool for at least 2 hours before serving to allow the filling to set.
Notes
Use fresh, ripe blueberries for the best flavor. Leftover pie can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days. Warm slightly before serving.
