LOVE blueberry season. My Great Grandmother Lola used to get lost in the woods picking huckleberries; a wild blueberry-like cousin. She would come home with bites and scratches all over, but a pile of berries gathered in her dress. I think about her every time I am picking my weight in blueberries at a u-pick farm which is significantly less aggressive than wild foraging. She would be proud.
While I rarely have a need to “use up” blueberries, This Sheet Pan Blueberry Pie is a tasty way to do so. But! I portion out 6 cups of blueberries and freeze them so I can make this for a summer BBQ. Because, while I could eat a full sheet pan of blueberry pie, I choose to share it with loved ones. Choose the ice cream to pair with this.
Sheet Pan Blueberry Pie
Ingredients:
For the Filling:
- 6 cups fresh blueberries
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
For the Crust:
- 2 sheets of refrigerated pie crust or homemade pie crust
- 2 tablespoons unsalted butter, melted (for brushing)
For Topping:
- 1 tablespoon granulated sugar (for sprinkling)
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the fresh blueberries, granulated sugar, cornstarch, lemon juice, and lemon zest. Gently toss until the blueberries are evenly coated.
- Roll out one sheet of pie crust onto a parchment paper-lined sheet pan, ensuring it covers the bottom and slightly up the sides.
- Spoon the blueberry filling evenly over the crust.
- If using a second pie crust sheet, you can create a lattice pattern or simply place the entire sheet over the blueberry filling. Press the edges to seal the crusts together.
- Brush the top crust with melted butter and sprinkle with granulated sugar for a golden and slightly crispy finish.
- Use a sharp knife to make a few small slits in the crust to allow steam to escape.
- Bake in the preheated oven for about 40-45 minutes or until the crust is golden brown and the blueberry filling is bubbly.
- Remove from the oven and allow it to cool for at least 20-30 minutes before slicing.
- Serve the sheet pan blueberry pie warm, optionally with a scoop of vanilla ice cream.