The warm smell of blueberries and butter always takes me back to summer Sunday windowsills, pie cooling as the screen door bangs shut. This sourdough blueberry pie recipe is trending on Pinterest for good reasonit’s a cozy, nostalgic dessert with a tangy twist in the crust that makes it unique. With beginner-friendly steps and just a bit of prep, it’s a crowd-pleaser for any occasion.
This pie bakes up buttery and golden with a flaky sourdough pie crust and a luscious blueberry filling. It uses simple pantry staples like flour, butter, and sourdough starterperfect if you’ve got a jar tucked in your fridge. Think homemade diner pie, but upgraded with a complex, satisfying crust and fresh, vibrant berries. For full step-by-step details, keep reading!
I was inspired to develop this recipe after reminiscing about Grandma’s latticed piesstained with juices and always made with love. I tested the crust multiple times, adding lemon for a pop of brightness and enhancing dough flakiness with each round. That subtle tang from sourdough? It truly ties the whole pie together.
Why You’ll Love This Recipe
Unique sourdough twist: The sourdough pie crust brings a light tang that perfectly complements the sweetness of the blueberries.
Simple, farm-fresh ingredients: Bright blueberries, fresh lemon, and pantry staples mean everything you need is likely close at hand.
Beginner-friendly: With a straightforward, no-fuss process, even first-time sourdough bakers will feel confident.
A nostalgic treat: This pie is like summer on a plate, full of sunny memories and window-sill cooling moments.
Ingredients Breakdown
Let’s take a closer look at what makes this sourdough blueberry pie so delightful. No complicated techniquesjust classic ingredients layered with flavor that let juicy blueberries shine.
Ingredient
Purpose
1 Sourdough Pie Crust (top and bottom)
The tangy, flaky base and cover that encases and complements the blueberry filling.
6 cups fresh or frozen blueberries
The star of the show, giving the filling its burst of summer flavor.
2/3 cup granulated sugar
Sweetens the blueberries and highlights their natural juices.
1/4 cup all-purpose flour + 1 tbsp cornstarch
Thickens the filling to the perfect, sliceable consistency.
1/2 tsp ground cinnamon
Adds a cozy, subtle warmth and depth to the filling.
2 tbsp fresh lemon juice + zest of 1 lemon
Brightens flavor, balances sweetness, and enhances fruit tang.
1 egg + 1 tbsp milk
Creates a glossy, golden finish when brushed as an egg wash.
Step-by-Step Instructions
Making this sourdough blueberry pie is easier than you think. Here’s a step-by-step timeline to guide you:
Prepare the crust: Roll out the bottom layer of your sourdough pie dough and gently press it into a 9-inch pie dish. Keep the second half chilled for later.
Mix the filling: In a large mixing bowl, gently combine the blueberries, sugar, flour, cornstarch, cinnamon, lemon juice, and zest until evenly coated.
Assemble the pie: Pour the blueberry mixture into your prepared crust. Roll out the top crust, then lay it over the filling as a solid top or in a lattice pattern. Trim excess dough.
Seal and finish: Crimp the edges with a fork or your fingers. Whisk the egg and milk together, then brush the egg wash evenly over the top crust to help it brown beautifully.
Bake: Place pie on a baking sheet and bake in a preheated 375°F oven on the lower rack for 45–50 minutes. The filling should bubble and the crust should be golden and crisp.
Step
Timing
Prep the crust
10 minutes
Mix the filling
5 minutes
Assemble and finish
10–15 minutes
Baking
45–50 minutes
Troubleshooting & Tips
Filling too runny? Let your pie cool at least 2 hours before cuttingthis helps the filling thicken naturally.
Soggy crust? Bake on the lower rack and consider preheating a baking sheet beneath the pie pan for extra bottom heat.
Lattice looks uneven? That’s part of the rustic charm! Perfection is overrated when it comes to homemade pie.
No fresh blueberries? Frozen berries work welljust coat them in an extra tablespoon of flour before adding to the filling to soak up added juices.
Storage Tips
Storage Method
How Long It Lasts
At room temperature (covered)
1–2 days
In the fridge (airtight)
Up to 4 days
In the freezer (wrapped tightly in foil or plastic + freezer bag)
Up to 3 months
Pro Tip: For best texture after storing, reheat individual slices in a toaster oven at 350°F for 5–7 minutes to crisp the crust.
Expert Insight: The Art of Sourdough Blueberry Pie
The gently fermented tang of sourdough crust deepens the flavors in fruit pies, making it a match made in heaven for blueberries. As sourdough naturally breaks down gluten, it helps create a flaky, flavorful structure for your piehearty yet delicate, rustic yet refined. Once you try a sourdough crust, it might just become your go-to for sweet and savory pies alike.
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Finding Comfort in My Sourdough Blueberry Pie Recipe
This sourdough blueberry pie was crafted through trial, flavors tested one forkful at a time. From crusts that crumbled to fillings that overflowed, I baked my way to the version I now treasure. Each slice brings nostalgic joy and handmade comfortboth humble and heartwarming, perfect for sharing with people you love.
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 comes together in under an hour and bakes into a golden, flaky delight, bursting with fresh, tangy-sweet flavor. The sourdough crust complements the blueberry filling beautifullyan easy, nostalgic dessert that feels like sunshine in every slice.
For a creative variation, try substituting half the blueberries with blackberries or folding in a splash of almond extract. Leftovers store well in the fridge or freezer, making this a convenient bake-ahead option. Insider tip: Always let your pie cool fully before slicing for the cleanest presentation.
I’d love to see how this homemade pie brightens your table! Did your family have a signature summer berry pie? Share your own traditions, photos, or any tasty twists you discovered. And remember to pass this cozy recipe onit’s one that brings people together around the oven and the table.
Yesica Andrews
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.
