• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Teak & Thyme
  • About
  • Recipes
    • Bars
    • Breads
    • Cakes
    • Choux Pastries
    • Confectionery
    • Cookies
    • Crisps & Cobblers
    • Donuts
    • Drinks
    • Frozen Desserts
    • Macarons
    • Pies & Tarts
    • Puddings
    • Sauces & Fillings
  • Shop
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • RECIPES
  • SHOP
  • SUBSCRIBE
  • ABOUT
  • CONTACT
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • RECIPES
    • SHOP
    • SUBSCRIBE
    • ABOUT
    • CONTACT
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Blueberry Apple Pie

    Published: September 26, 2022 | Last Modified: November 17, 2022 by Gail Ng | Leave a Comment

    JUMP TO RECIPE PRINT RECIPE
    A slice of blueberry apple pie on a plate with a text overlay that says “crispy & flaky blueberry apple pie”.
    A lattice apple pie on a plate with a text overlay that says “crispy & flaky blueberry apple pie”.

    This blueberry apple pie is the perfect pie for combining freshly picked apples with frozen blueberries for a taste of both Summer and Fall. The crispy and flaky pie crust is filled with a juicy and lightly spiced filling of tart apples and blueberries.

    Apple pie with a golden brown woven lattice on top.
    Jump to:
    • Why you’ll love this recipe
    • Best apples to use for apple pie
    • Ingredients
    • How to make blueberry apple pie
    • Storage
    • Freezing
    • Tip & tricks
    • Frequently asked questions
    • More pie recipes to try
    • Recipe

    Apple pie is a classic dessert but combining different fruits with the apples is what makes this blueberry apple pie special. The deep purple hue from the blueberries make this apple pie look stunning without changing the flavour too much. It adds just an extra fruity and juicy touch to a pie that you know and love.

    Believe me when I tell you this recipe for pie crust is unbelievably crispy, flaky, and buttery. The pie pastry is my favourite part of this apple blueberry pie. The filling is not to be overlooked either! The juicy apples and blueberries are lightly spiced with cinnamon for that classic Fall apple pie flavour. When it’s served warm with a scoop of vanilla ice cream, it honestly tastes like heaven. Not to mention, your house will smell so good for hours!

    Why you’ll love this recipe

    • This pie crust is incredibly crispy and flaky. It shatters like glass with every bite.
    • The pie crust can easily be made in advance and frozen for later.
    • It’s a great way to combine fresh Fall apples with frozen blueberries from the Summer.
    • This pie recipe is customizable and adaptable for different types of pie fillings and fruit combinations. Try switching out the blueberries for raspberries, cherries, cranberries, or just use the recipe to make a classic apple pie.
    A slice of blueberry apple pie on a plate with a scoop of vanilla ice cream.

    Best apples to use for apple pie

    Tart apples that hold their shape work best in apple pies. I also love using a combination of two different apple varieties. Granny Smith apples are easily accessible but some may find them to be too tart. In this case, using a combination of both Granny Smith and the sweeter Honeycrisp might create the flavour you want.

    My favourite apples for baking are:

    • Granny Smith
    • Honeycrisp
    • Elstar
    • Braeburn
    • Jonagold
    • Gingergold

    Avoid these apples for baking as they become mushy or just don’t have the right flavour to withstand long baking times:

    • Red Delicious
    • McIntosh
    • Fuji
    • Gala

    Ingredients

    • All-purpose flour
    • Salt
    • Unsalted butter - Your butter should be cold, straight from the fridge, and roughly cut into cubes to make them easier to work with.
    • Ice cold water - Keep a cup of water in the fridge or freezer while you prep the dough. You want it to be ice cold so that it doesn’t melt the butter in the dough.
    • Tart apples - Use crisp, tart apples or a combination of different apple varieties. Peel, core, and cut them into ¼” thick slices just before making the filling.
    • Blueberries - You can use fresh or frozen blueberries. I used frozen but keep in mind that frozen blueberries will release more liquid as they thaw. The amount of cornstarch used in this recipe accounts for this extra liquid. You’ll still want to get the pie in the oven as soon as possible after making the filling.
    • Brown sugar - Brown sugar in pies gives a lovely warm, caramelized flavour.
    • Cornstarch - This helps soak up the juices released by the fruit as they bake and turns them into a jammy filling. No soggy pie crusts here!
    • Ground cinnamon - You can’t have apple pie without cinnamon for flavour!
    • Vanilla extract
    • Egg - This is for the egg wash. When brushed over the pie pastry, it gives the crust a shiny finish and helps it turn golden brown.
    • Sugar crystals - This is optional but highly recommended for sprinkling onto the pie crust for extra crunch and a bakery-worthy look. If you can’t find sugar crystals, you can also use coarse sugar, turbinado sugar, or demerara sugar.

    How to make blueberry apple pie

    Make the pie dough

    Make pea-sized butter pieces - In a medium bowl, stir together flour and salt. Add in the cold butter chunks and toss to coat in flour. Press the butter pieces between your fingers and your thumb until they break apart into smaller pieces. Repeat with all butter pieces, tossing to coat in flour occasionally. Work quickly to break butter pieces down until they are about pea-sized pieces.

    Using hands to break butter into smaller pieces over a bowl of flour.

    Hydrate the dough - Make a well in the middle of the flour. Pour in ice cold water. Mix together to hydrate the flour until it forms a shaggy dough, making sure to incorporate any dry flour at the bottom of the bowl. If needed, add up to 20g more of water if it’s too dry (but you shouldn’t need to).

    Fold the dough - Turn the dough out onto a sheet of plastic wrap. Press dough together with your hands. Use a bench scraper or your hand to fold the dough onto itself 2-3 times to create layers of butter. 

    Shape the dough - Use a bench scraper to divide the dough into 2 halves. Press and shape each half into a flattened disc shape. Wrap each disc of dough tightly with plastic wrap. Once wrapped, press down on the dough to compact it against the plastic wrap. Chill dough in the fridge for at least 4 hours or preferably overnight.

    Pressing and shaping pie dough into discs.

    Roll out the bottom crust - On a floured surface, place down the first disc of dough. This will become the bottom crust. Firmly whack the dough with a rolling pin several times to soften it. Roll out the dough in a roughly round shape until about ⅛” thick.

    Place dough into pie dish - Transfer the dough into your pie dish by rolling up the sheet of dough around your rolling pin and unrolling it over your die dish. Gently lift the edges of the dough and let it slump into the bottom edges of the dish. Trim any excess overhanging dough, keeping about a 1” overhang. Place the whole pie dish in the fridge while prepping the second disc of dough.

    Roll out the top crust - Re-flour your surface and place down your second disc of dough. This will become the top lattice crust. Again, firmly whack the dough with a rolling pin several times to soften it. Roll out the dough in a roughly round shape until about ⅛” thick.

    Cut dough strips - Use a long knife or pizza cutter to cut out 10 strips of dough, each about 1” wide. Transfer these strips to a cutting board or baking sheet lined with parchment paper. Chill in the fridge until you’re ready to use them.

    Rolling out pie dough, placing it into a pie dish, and cutting out strips.

    Make the pie filling

    Mix pie filling - In a large mixing bowl, add in apple slices, blueberries, brown sugar, cornstarch, cinnamon, and vanilla extract. Fold together until the fruits are coated.

    Fill pie with filling - Take your pie dish out of the fridge and pour all of the fruit mixture into the pie crust. There should be enough fruit fill the dish and dome up out of the dish significantly. 

    Mixing blueberries and apples together and putting it in a pie crust.

    Make a pie crust lattice

    Arrange dough strips - Take the dough strips out of the fridge and begin arranging the lattice on top of the pie. Place down two of the longest strips in the middle of the pie in an X shape. Place two more strips on either side of the strip that is on the bottom of the X.

    Placing down strips of dough on a pie.

    Alternate weaving dough strips - Lift up the strip that is on the bottom of the X, the “under” piece. Place a strip under the strip you lifted up but over the other two strips. Repeat lifting up all the “under” strips when placing a new strip, alternating with each new strip.

    Weaving strips of dough into a lattice on top of a pie.

    Trim the dough - Once the lattice is done, trim off any overhanging ends of the strips. Fold the overhang of the bottom crust inwards, sealing off the lattice ends. Press the crust with a fork to remove some bulk. 

    Weaving a pie dough lattice and folding over the edges of the dough.

    Crimp the crust - Press your index finger and thumb on one hand against the inside of the crust while pressing your index finger on the other hand against the outside of the crust to crimp the crust into a wavy pattern.

    Prep - Preheat the oven to 425°F.

    Apply egg wash - Use a pastry brush to apply a thin layer of egg wash over all of the pie pastry. Sprinkle generously with sugar crystals or coarse sugar. Chill the pie in the fridge while the oven finishes preheating. This allows the butter to solidify again before baking to retain the shape of the crimped crust and for a flaky crust.

    Crimping a pie crust, brushing pie with egg wash, and sprinkling with coarse sugar.

    Bake pie - Place an empty tray on the bottom rack to catch any juices that bubble over. Bake for 15 minutes. Lower the heat to 350°F and continue baking for 50-55 minutes or until the crust is golden brown and filling is bubbling.

    Cool pie to set the filling - Cool on a cooling rack for at least 1 hour or until you can touch the bottom of the pie dish with your bare hand as the filling needs time to set. Serve your blueberry apple pie warm with a big scoop of vanilla ice cream.

    Storage

    This blueberry apple pie is best served on the same day it’s baked for maximum crispiness. After the first day, the pastry won’t be as crispy but it still tastes good. Leftovers can be stored covered at room temperature for up to 2 days or in the fridge for up to 4 days. I like to turn a large mixing bowl upside down to cover the pie. Reheat in the oven before serving.

    Freezing

    Both an unbaked and baked pie can be frozen. There will be a difference in quality and texture the longer you freeze it. Freeze pies in metal or single-use tin pans but avoid freezing them in glass pie dishes as they can shatter.

    Wrap the pie and pie dish well in plastic wrap and/or aluminium foil and freeze for up to 3 months. Thaw in the fridge overnight. Bake as instructed for an unbaked pie and for a shorter amount of time to reheat a baked pie.

    Cross section of a pie, showing the blueberry filling inside.

    Tip & tricks

    • Lift and rotate the dough as you roll it out to avoid it sticking to the counter. Be sure to sprinkle more flour as you lift up the dough and flour any buttery spots that start to melt. Work quickly when rolling the dough. Once the dough is in the pie dish, you can chill it in the fridge again to firm up as it will have gotten warm during the rolling process.
    • Chill the dough in the fridge any time it gets too warm. Don’t be shy to chill the dough at any time during the process if it gets too warm and soft or when you’re not actively working on it. It’s important to keep the butter cold and intact until baking so that they create flaky layers.
    • Overfill the pie with fruit filling. The fruit filling bakes down significantly and loses about half its volume by the time the pie has cooled. You want to start with enough filling to dome out of the pie to account for the shrinkage.
    • Chill the pie before baking. Chilling this blueberry apple pie again right before baking ensures even baking and helps the crimped crust hold its shape.
    • Let the pie cool for several hours before serving. Pies need more time to cool than you probably think. You might want to dig in while it’s still hot but trust me, it will just fall apart into more of an apple crisp! It’s better to let a pie cool almost completely and then re-heat it before serving if you want to enjoy it warm.

    Frequently asked questions

    How do you prevent a soggy bottom pie crust?

    Be sure to include cornstarch in the filling to help absorb the juices released by the fruit. Cornstarch thickens the filling and prevents it from soaking into the crust.

    How do you cut a pie without breaking the crust?

    Allow the pie to cool completely before cutting it. The filling needs to set and have enough structure to hold up the crust. Use a sharp serrated knife and a sawing motion to cut through the crust without pushing it down into the filling.

    How long should a pie cool before cutting?

    Pies should cool for a minimum of 1 hour but ideally for several hours. They need more time than you might think to completely cool and for the filling to set. The pie dish should be cool enough for you to touch with your bare hand. The cooler the pie is, the easier it will be to slice without the crust collapsing or filling spilling out.

    Do I have to peel apples for apple pie?

    Apple peels can become tough after being baked in comparison to the softened flesh of the apple. For best results, peel your apples before using them in a pie.

    Can I cut apples the night before for apple pie?

    While apples will turn brown soon after they are peeled and cut, if you’re baking them in a pie, it doesn’t matter since they will be cooked down anyway! It’s totally fine to cut your apples ahead of time and keep them in the fridge to cut down on prep time.

    How many people does an 8” pie serve?

    An 8” or 9” pie will generally serve about 6 people.

    More pie recipes to try

    • Strawberry Hand Pies
    • Apple Hand Pies
    • Cranberry Hand Pies
    • Cherry Galette
    • Peach Plum Galette

    Recipe

    A slice of blueberry apple pie on a plate with a scoop of vanilla ice cream.

    Blueberry Apple Pie

    Author: Gail Ng
    Super crispy and flaky pie crust filled with a mix of tart apples and blueberries
    5 from 18 votes
    PRINT RECIPE PIN RECIPE
    Prep Time 1 hr 45 mins
    Cook Time 1 hr 10 mins
    Cooling Time 1 hr
    Total Time 3 hrs 55 mins
    Yield 1 8” pie
    Category Dessert
    Cuisine American

    Ingredients
      

    Pie Crust

    • 340 g all-purpose flour
    • ½ teaspoon salt
    • 230 g unsalted butter, cold and cubed
    • 140 g ice cold water

    Pie Filling

    • 4 small tart apples (about 700g), peeled, cored, and cut into ¼” slices
    • 200 g blueberries, fresh or frozen
    • 50 g brown sugar
    • 3 tablespoons cornstarch
    • 1 tablespoon ground cinnamon
    • 2 teaspoons vanilla extract
    • 1 egg, beaten
    • 2 tablespoons sugar crystals or coarse sugar

    Instructions
     

    Pie Crust

    • In a medium bowl, stir together flour and salt. Add in the cold butter chunks and toss to coat in flour.
    • Press the butter pieces between your fingers and your thumb until they break apart into smaller pieces. Repeat with all butter pieces, tossing to coat in flour occasionally. Work quickly to break butter pieces down until they are about pea-sized pieces.
    • Make a well in the middle of the flour. Pour in ice cold water. Mix together to hydrate the flour until it forms a shaggy dough, making sure to incorporate any dry flour at the bottom of the bowl. If needed, add up to 20g more of water if it’s too dry (but you shouldn’t need to).
    • Turn the dough out onto a sheet of plastic wrap. Press dough together with your hands. Use a bench scraper or your hand to fold the dough onto itself 2-3 times to create layers of butter.
    • Use a bench scraper to divide the dough into 2 halves. Press and shape each half into a flattened disc shape. Wrap each disc of dough tightly with plastic wrap. Once wrapped, press down on the dough to compact it against the plastic wrap. Chill dough in the fridge for at least 4 hours or preferably overnight.
    • On a floured surface, place down the first disc of dough. This will become the bottom crust. Firmly whack the dough with a rolling pin several times to soften it. Roll out the dough in a roughly round shape until about ⅛” thick.
    • Transfer the dough into your pie dish by rolling up the sheet of dough around your rolling pin and unrolling it over your die dish. Gently lift the edges of the dough and let it slump into the bottom edges of the dish. Trim any excess overhanging dough, keeping about a 1” overhang. Place the whole pie dish in the fridge while prepping the second disc of dough.
    • Re-flour your surface and place down your second disc of dough. This will become the top lattice crust. Again, firmly whack the dough with a rolling pin several times to soften it. Roll out the dough in a roughly round shape until about ⅛” thick.
    • Use a long knife or pizza cutter to cut out 10 strips of dough, each about 1” wide. Transfer these strips to a cutting board or baking sheet lined with parchment paper. Chill in the fridge until you’re ready to use them.

    Pie Filling

    • In a large mixing bowl, add in apple slices, blueberries, brown sugar, cornstarch, cinnamon, and vanilla extract. Fold together until the fruits are coated.
    • Take your pie dish out of the fridge and pour all of the fruit mixture into the pie crust. There should be enough fruit fill the dish and dome up out of the dish significantly.
    • Take the dough strips out of the fridge and begin arranging the lattice on top of the pie. Place down two of the longest strips in the middle of the pie in an X shape. Place two more strips on either side of the strip that is on the bottom of the X.
    • Lift up the strip that is on the bottom of the X, the “under” piece. Place a strip under the strip you lifted up but over the other two strips. Repeat lifting up all the “under” strips when placing a new strip, alternating with each new strip. See photos in the post - it’s easier to understand this by seeing it rather than reading it.
    • Once the lattice is done, trim off any overhanging ends of the strips. Fold the overhang of the bottom crust inwards, sealing off the lattice ends. Press the crust with a fork to remove some bulk.
    • Press your index finger and thumb on one hand against the inside of the crust while pressing your index finger on the other hand against the outside of the crust to crimp the crust into a wavy pattern.
    • Preheat the oven to 425°F.
    • Use a pastry brush to apply a thin layer of egg wash over all of the pie pastry. Sprinkle generously with sugar crystals or coarse sugar. Chill the pie in the fridge while the oven finishes preheating. This allows the butter to solidify again before baking to retain the shape of the crimped crust and for a flaky crust.
    • Place an empty tray on the bottom rack to catch any juices that bubble over. Bake for 15 minutes. Lower the heat to 350°F and continue baking for 50-55 minutes or until the crust is golden brown and filling is bubbling.
    • Cool on a cooling rack for at least 1 hour or until you can touch the bottom of the pie dish with your bare hand as the filling needs time to set.

    Nutrition

    Calories: 3862kcal | Carbohydrates: 492g | Protein: 46g | Fat: 196g | Saturated Fat: 120g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 50g | Trans Fat: 8g | Cholesterol: 658mg | Sodium: 1292mg | Potassium: 1533mg | Fiber: 36g | Sugar: 170g | Vitamin A: 6510IU | Vitamin C: 53mg | Calcium: 317mg | Iron: 19mg
    Keywords apple blueberry pie, blueberry apple pie
    Tried this recipe?Leave a rating & comment to let us know how it was and tag your Instagram posts with @teakandthyme!

    More Pies & Tarts

    • Close up of a cranberry hand pie with a gingerbread man cutout.
      Cranberry Hand Pies
    • Apple hand pie with star cut out showing apple filling inside.
      Apple Hand Pies
    • Cherry galette with a scoop of vanilla ice cream on top.
      Cherry Galette
    • Pie server lifting a slice of pumpkin crème brûlée tart from the plate
      Pumpkin Crème Brûlée Tart

    Reader Interactions

    Leave a comment or review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Girl standing in front of kitchen.

    Hi, I'm Gail! I'm a Chinese-Canadian girl with a major sweet tooth. I make desserts, baked goods, and drinks inspired by French pastries, twists on classics, and flavours from my Asian background. I hope your second stomach is hungry!

    Learn more about me →

    Popular Recipes

    • Strawberry matcha latte with green and pink layers in a glass
      Strawberry Matcha Latte
    • Cake slice lifted from the cake with a server
      Matcha Strawberry Cake
    • Lifting a slice of tiramisu layer cake with serving knife
      Tiramisu Layer Cake
    • Glass of pink strawberry soju cocktail on a book
      Strawberry Soju Cocktail

    Recent Posts

    • Glass filled with boba pearls, strawberry milk, and matcha split into two layers.
      Strawberry Matcha Boba
    • A slice of ube cheesecake lifted from the rest of the cheesecake.
      Ube Cheesecake
    • Strawberry chiffon cake with a slice cut out of it.
      Strawberry Chiffon Cake
    • Three banana pudding jars with a spoon resting on the side.
      Banana Pudding Jars

    Footer

    ↑ back to top

    Info

    About

    Contact

    Work With Me

    Privacy Policy

    Contact

    [email protected]

    Follow

    Instagram

    Tiktok

    Facebook

    Pinterest

    Copyright © 2021 Teak & Thyme. All rights reserved.

    21 shares