Apple blueberry pie combines two of the most popular fruit pies into one delicious baked treat. Add a scoop of ice cream on top to create one irresistible dessert!
Blueberry Apple Pie
This delicious apple blueberry pie is just the ticket to get people raving about your desserts! It’s filled with fruity flavor and it looks impressive with the lattice pie crust top (although that’s optional).
This fruity pie recipe is a fresh tasting dessert with just the right amount of sweet and tart, all baked in a delicious flaky crust!
Why You’ll Love this Fruit Pie Recipe:
- Fruity Flavor: The mix of apple and blueberry will send your taste buds spinning! It’s the taste of summer, any time of year.
- Versatile: This amazing blueberry apple pie pairs well with something as simple as a picnic or as large as a family reunion. Your family and friends are sure to fall in love with this one of a kind pie!
How to Make Apple Blueberry Pie
Be sure to see the recipe card below for full ingredients & instructions!
- Combine ingredients in a food processor to make the pie crust.
- Separate the dough into two equally-sized discs, wrap in plastic wrap, and refrigerate.
- While the dough chills, make the filling. Combine apples, blueberries, and spices in a bowl, and set aside.
- Roll out the chilled dough, and press one of the pieces into the bottom of a pie pan.
- Add the filling and top with butter. Then cover with the other pie crust (find instructions in the recipe card to make the lattice crust).
- Brush with an egg wash, bake the pie, and serve it warm.
Granny Smith apples are the best and most reliable to use in baking. They are naturally tart and sweet, which is perfect for baking!
If your pie filling is runny, either the pie needs a few more minutes to bake, or the filling needs more cornstarch. If you opt to use frozen blueberries in your pie, be sure to thaw and drain them before using, as the extra liquid could also contribute to a runny filling. If your pie crust is still soggy, try blind baking, brushing with egg before filling, or baking on a hot baking sheet. Blind baking means you prebake the crust with pie weights inside to prevent sogginess. You can also brush the bottom of the crust with a beaten egg to create a barrier between the filling and the crust. Finally, baking on a hot baking sheet allows the crust to set faster than the filling, creating a barrier against moisture.
To make this pie gluten-free, use a gluten-free 1:1 flour blend in place of the all-purpose flour in the crust.
My number one tip to getting a perfectly flaky pie crust is to make sure you don’t overwork the dough. When mixing the dough, you should still see small pea-sized amounts of fat (butter and shortening) in there. Keeping the dough cool will also help create a more tender, flaky crust. You don’t want the fats to melt before they make it to the oven to cook, so be sure to put your ingredients/dough back in the fridge any time they start getting warm.
A lattice crust is that classic woven design you’ve probably seen on pies before. Instead of having a solid top crust covering the whole pie, strips of dough are layered on top so some of the filling peeks through.
If your pie crust shrinks while cooking, it most likely means you didn’t give it enough time to rest. The best way to prevent this is simply to give it the times it needs. This is why you need to give it time to rest/chill in the refrigerator after you make the dough AND right before baking.
Apples and blueberries combine to make the most delicious homemade pie! Serve this up for any season, any holiday, or any occasion, and it’s sure to be a hit.
The lattice crust will make this pie look extra impressive, and it’s pretty easy to do. But you can always stick to a solid pie crust top if you prefer.
Make Ahead Instructions
Since the pie crust dough needs time to chill in the refrigerator, you can make it up to 1 day in advance. You can also make it up to 3 months ahead and store it in the freezer. Just allow it to thaw overnight in the refrigerator before using.
Storage Instructions
Store apple blueberry pie tightly covered in the refrigerator for up to 3 days. Gently microwave to reheat.
Freezing Instructions
Freeze apple blueberry pie tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 1 month. Let thaw overnight in the refrigerator before reheating.
Substitutions
- Shortening – Cold, cubed butter may be used instead.
- Fresh blueberries – Frozen blueberries that have been thawed may be used instead. Make sure to drain any extra liquid before adding to the filling mixture.
- Cornstarch – Flour may be used instead. Use 10 tablespoons of flour in place of the 5 tablespoons of cornstarch.
Tips for the Best Apple Blueberry Pie
- Make sure to use very cold ingredients when making the crust. Room temperature ingredients will melt, resulting in a greasy crust.
- If your blueberries are really tart, feel free to add up to ¼ cup (50 grams) of additional sugar to the filling.
- As the pie bakes, the apples will shrink, so don’t be afraid to pile the filling on!
- Bake the pie on top of a rimmed baking sheet to prevent any messy spills in the oven.
- If the pie crust is browning too fast while baking, cover with aluminum foil or a pie shield to prevent it from burning.
This phenomenal apple blueberry pie is sure to be a crowd pleaser and will have everyone begging for the recipe! Top it with your favorite vanilla ice cream for a wonderful summer treat.
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Apple Blueberry Pie Recipe
Ingredients
For the Crust
- 3 cups all-purpose flour 360 grams
- ¾ teaspoon kosher salt
- ½ cup unsalted butter 113 grams, cold and cubed (1 stick)
- 10 tablespoons vegetable shortening 115 grams, cold (½ cup + 2 tablespoons)
- 2 large egg yolks 28 grams, cold
- 2 teaspoons white vinegar 9 grams
- 1 tablespoon milk 14 grams, cold
- 3 tablespoons water 43 grams, cold (preferably iced)
For the Filling
- 3 cups fresh blueberries 510 grams (about 18 ounces)
- 2 cups sliced apples 226 grams, from about 2 apples
- ⅔ cup granulated sugar 133 grams
- ¼ cup brown sugar 53 grams
- 1 tablespoon fresh lemon juice 14 grams, from ½ lemon
- 1 teaspoon ground cinnamon 3 grams
- 1 teaspoon kosher salt 3 grams
- ½ teaspoon apple pie spice
- ¼ teaspoon ground nutmeg
- 5 tablespoons cornstarch 34 grams
For Assembly
- 3 tablespoons unsalted butter 42 grams, cubed
- 1 large egg 50 grams
- 1 teaspoon water 5 grams
- Turbinado sugar optional, for topping
Equipment
- Kitchen Scale (optional)
Instructions
For the Crust
- In the bowl of a food processor, add the flour and salt and pulse a few times to combine.3 cups all-purpose flour, ¾ teaspoon kosher salt
- Add the butter and shortening and process until well combined and crumbly in texture.½ cup unsalted butter, 10 tablespoons vegetable shortening
- Add in the egg yolks and pulse to combine, followed by the vinegar and milk.2 large egg yolks, 2 teaspoons white vinegar, 1 tablespoon milk
- While processing, slowly pour the water through the chute and mix until the dough starts to come together and forms into a ball.3 tablespoons water
- Remove the dough from the processor, separate into 2 equal discs, and cover well with plastic wrap. Place in the refrigerator to chill for 1 hour.
For the Filling
- While the dough chills, in a large bowl, stir the blueberries, apple slices, sugar, brown sugar, lemon juice, cinnamon, salt, apple pie spice, and nutmeg together to combine.3 cups fresh blueberries, 2 cups sliced apples, ⅔ cup granulated sugar, ¼ cup brown sugar, 1 tablespoon fresh lemon juice, 1 teaspoon ground cinnamon, 1 teaspoon kosher salt, ½ teaspoon apple pie spice, ¼ teaspoon ground nutmeg
- Once mixed, add in the cornstarch and mix to combine. Set aside.5 tablespoons cornstarch
For Assembly
- Towards the end of the chilling time for the crust, preheat oven to 425°F and lightly spray a pie pan with nonstick spray. Set aside.
- Once the crust dough has been chilled, remove it from the refrigerator and roll each disc out in between 2 pieces of parchment paper into a 12-inch circle. Press one of the rolled-out discs into the bottom of the prepared pie pan. Crimp the top rim to create a crust. Cut off any excess.
- Add the filling and top with the butter pieces.3 tablespoons unsalted butter
- If doing a lattice top, use a pizza cutter or sharp knife to cut ¾-inch strips from the 2nd rolled-out crust dough. Weave into a lattice pattern and then place on top of the pie and press the edges together to seal, cutting off any excess dough.
- If making a plain solid top, cut slits into the top so that air can vent and then place on top of the pie. Crimp the edges to seal and cut off any excess.
- In a small bowl, combine the egg and water and brush over top of the pie crust, then sprinkle with turbinado sugar, if desired.1 large egg, 1 teaspoon water, Turbinado sugar
- Place in the preheated oven on the middle rack and bake for 40 minutes, until the filling is bubbling and the crust is golden brown. Once baked, remove from the oven and place on a wire cooling rack.
- Once cooled enough to cut, slice into 8-10 pieces and serve warm.
Notes
- Cold, cubed butter may be used instead of the shortening.
- Frozen blueberries that have been thawed may be used instead of fresh. Make sure to drain any extra liquid before adding to the filling mixture.
- Flour may be used instead of cornstarch Use 10 tablespoons of flour in place of the 5 tablespoons of cornstarch.
- Make sure to use very cold ingredients when making the crust. Room temperature ingredients will melt, resulting in a greasy crust.
- If your blueberries are really tart, feel free to add up to ¼ cup (50 grams) of additional sugar to the filling.
- As the pie bakes, the apples will shrink, so don’t be afraid to pile the filling on!
- Bake the pie on top of a rimmed baking sheet to prevent any messy spills in the oven.
- If the pie crust is browning too fast while baking, cover with aluminum foil or a pie shield to prevent it from burning.
- Nutritional information does not include optional ingredients.
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