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SOURDOUGH BLUEBERRY PIE RECIPE hero image warm natural light slice on white cloth
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.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 Sourdough Pie Crust
  • 6 cups fresh blueberries (about 3 pints)
  • 2/3 cups sugar (150g)
  • 1/4 cup all-purpose flour (35g)
  • 1 Tablespoon cornstarch (6g)
  • 1/2 teaspoon ground cinnamon (1g)
  • 2 Tablespoons lemon juice (30g)
  • Zest of 1 lemon (about 1 teaspoon)
  • 1 Egg and splash of milk (for egg wash)

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Roll out the sourdough pie crust and fit it into a 9-inch pie pan.
  3. In a large bowl, combine blueberries, sugar, flour, cornstarch, cinnamon, lemon juice, and lemon zest. Toss gently to coat.
  4. Pour the blueberry mixture into the prepared pie crust.
  5. Place the pie on a baking sheet to catch any drips.
  6. In a small bowl, beat the egg with a splash of milk to create an egg wash.
  7. Brush the edges of the pie crust with the egg wash.
  8. Optionally, add a lattice top or second crust and brush with egg wash as well.
  9. Bake the pie for 45-50 minutes, or until the crust is golden and the filling is bubbly.
  10. If the edges brown too quickly, cover with foil halfway through baking.
  11. 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.