This easy, homemade Blueberry Pie recipe is made with sweet and juicy blueberries baked in a flaky and buttery pie crust. The amazing blueberry pie filling can be made with fresh or frozen blueberries so you can satisfy your pie cravings any time of the year!
✔️ Easy Blueberry Pie
Blueberry pie usually makes its appearance during summer months when fresh blueberries are at their peak and plentiful in supermarkets and local farmer’s markets. Thankfully, this recipe can be made with frozen berries so you can enjoy this classic dessert year round, especially during the holiday season.
My husband’s grandma used to make the best homemade pies. Her pies were always made from scratch and blueberry was one of her most requested pies. It was definitely one of my favorites, especially when served warm with a scoop of vanilla ice cream.
Although I never got her recipe, I know she would certainly approve this version of homemade blueberry pie.
✔️ Blueberry Pie Recipe Ingredients
✔️ For the Blueberry Pie Filling:
- Blueberries: Fresh or frozen. If using frozen blueberries, don’t thaw them. Additional baking time will be needed.
- Granulated Sugar: Taste your berries and add additional sugar, if needed.
- Cornstarch: Used as thickener.
- Flavorings: Salt, ground cinnamon, fresh lemon juice and lemon zest.
✔️ For the Perfect Homemade Pie Crust
- All-Purpose Flour
- Shortening (I keep mine cold)
- Cold Unsalted Butter
- Salt
- Ice water
🔎 How To Make This Blueberry Pie Recipe
For detailed instructions, check the recipe card below. Check my favorite Homemade Pie Crust Recipe which makes two crusts. One for the bottom of the pie and one for the top crust of the pie. Exactly what you need to make this easy Blueberry Pie recipe!
After chilling the pie dough for 30 minutes, divide it in half. You will form the bottom crust first so keep the other half of dough (the one you will use to make the top crust) in the fridge for now.
- Prep: Preheat the oven to 375 degrees Fahrenheit.
- Bottom Crust: Form the bottom pie crust, roll one half of the dough into a circle of approximately 12-inches in diameter. Carefully ease the crust into a 9-inch pie plate.
- Blueberry Filling: Make the filling by mixing the blueberries, sugar, cornstarch, cinnamon, lemon juice, and lemon zest in a large bowl. Toss the mixture gently until the blueberries are evenly coated with the rest of the ingredients. Pour the filling into the bottom crust.
- Top Crust: Roll out the remaining chilled pie dough into a circle. You can make a simple lattice crust or any other decorative top crust you would like.
- Making a Lattice Pie Crust: With a knife, pastry wheel or pizza cutter, cut the dough into 1/2 to 1-inch wide strips. Lay strips vertically across the top of the pie filling equally spaced from one another. Carefully lay strips perpendicularly across the top of the other strips of dough. Thread the strips over and under one another, pulling back strips as necessary to weave them. Repeat this process until a lattice pie crust has been formed.
- Trim and Crimp: Press the edges of the strips into the bottom pie crust edge to seal. Trim off any excess dough. Crimp the edges with a fork, if desired.
- Bake: Gently brush the top crust with an egg wash. Sprinkle the pie with sparkling sugar. This is an optional step however, the sugar adds a nice crunchy texture and a glistening look that is always beautiful. Place the pie on a baking sheet pan (to catch any drippings) and bake for 45 to 55 minutes or until bubbly and golden brown.
- Serve: Remove from the oven and allow the pie to cool at room temperature so it has time to set.
🔎 How Do You Keep A Blueberry Pie From Being Runny?
To prevent a soggy, runny or soupy pie follow these steps:
- To prevent a soupy pie, make sure you use the right amount of thickener. This recipe uses cornstarch which is perfectly tasteless and adds a very smooth texture to the pie filling. Another great thickener is flour. Quick-cooking tapioca can be used, but to be activated you will have to bake the pie at 400 degrees Fahrenheit. This is not a big deal. Simply preheat the oven to 400 degrees Fahrenheit and bake for 45 to 55 minutes. Keep an eye on the pie crust to make sure it doesn’t brown too quickly. Lay a piece of aluminum foil loosely on top if your pie is getting brown too quickly.
- To avoid a runny pie, make sure you bake your pie long enough so the filling is bubbly and has a light gel like consistency. The thickener, in this case cornstarch, needs time to gel and get set. If your pie seems to be getting too dark, use a piece of aluminum foil to loosely cover the top crust. Use a crust guard or aluminum foil around the edges, if needed.
- Avoid a soggy, runny pie by making sure you allow the pie to set for at least 2 hours after you pull it out of the oven. Don’t cut into a hot pie if you want to avoid all the watery juices to run wild!
- Avoid the temptation of using more fruit. Yes, we tend to believe that more is better however, more fruit needs more cornstarch (and usually a bigger pie plate!) Serious Eats has an excellent article that explains the science behind the perfect, easy and most reliable blueberry pie recipe. Although they use weight instead of volume to measure ingredients, it will give you a perfect explanation on the ratio of fruit to thickener!
🔎 How Do You Thicken Blueberry Pie Filling?
To thicken blueberry pie filling (or any fruit pie filling), you need to mix the blueberries with a thickener such as cornstarch. Fruit contains a lot of water and you need to offset that with a thickener and some sugar. Cornstarch is my go-to thickener because I always have it in my pantry. Flour can be used as well as tapioca starch.
Pectin is not a good option when it comes to baking fruit pies. The fruit needs to reach a certain temperature before pectin gets activated and the internal temperature of blue berry pie is not high enough for pectin to work.
🔎 Should I Thaw Frozen Blueberries Before Baking a Pie?
For this blueberry pie recipe, you don’t need to thaw the blueberries to make the filling. Add about 8-10 minutes of additional baking time to compensate for the frozen berries but keep in mind that frozen berries contain more water so the pie filling will always be a little looser than if using fresh berries. Fresh blueberries are always your best option.
🔎 How Long Does Blueberry Pie Last?
Blueberry pie can be kept on the kitchen counter for about 2 to 3 days and will keep in the refrigerator for about 5 days. Honestly, a pie will never last that long at my house so that is just an estimate!
🔎 Can Blueberry Pie Be Frozen?
During the busy holiday season, the idea of baking more than one dessert can be daunting. Blueberry pie freezes well and if properly stored, it will last for 2 to 3 months in the freezer.
To freeze a pie, first wrap it with a couple of layers of plastic wrap. Then, wrap it with a couple of layers of aluminum foil and finally place it in an airtight container or in a freezer safe resealable bag. When wrapping the pie, make sure you wrap it tightly but carefully to avoid breaking up the crust.
easy Blueberry Pie Recipe Tips
- Always keep an eye on your pie as it cooks to prevent over browning.
- If your pie crust is getting too dark, too fast, loosely place a sheet of aluminum foil over it while it bakes.
- Pies need enough time to cook and a beautiful golden crust doesn’t necessarily mean your blueberry pie is ready! Make sure the filling is hot and bubbly to prevent a runny pie.
- Allow the baked pie to sit for at least two hours before slicing it or serving it. During this time, the pie will set properly preventing a soupy consistency.
- Serve this blueberry pie recipe with a scoop (or two) of vanilla ice cream for the ultimate homemade comfort food sweet treat!
It’s Farmer’s Market Week!
Welcome to Farmer’s Market Week. A fun event hosted by Ellen Folkman from Family Around the Table and Christie Campbell from A Kitchen Hoor’s Adventures where my fellow foodie bloggers and I cook delicious and simple recipes with ingredients found at the farmer’s market! As part of my local CSA, I couldn’t be more excited!!
Farmer’s Market Week is always the first week in August. Whether you have a great local farm stand or market, are a member of a CSA or purchase your fruits and vegetables at the supermarket, follow our Pinterest board, for great recipes including those for appetizers, drinks, breakfast, lunch, dinner, dessert and more. Find a full list of recipes below the recipe card.
Homemade Blueberry Pie Recipe
Ingredients
Blueberry Pie
- 1 Perfect Homemade Pie Crust , This recipe makes two crusts. 1 for the top and 1 for the bottom of the pie.
- 6 cups blueberries, fresh or frozen
- 3/4 cup granulated sugar
- 5 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon 1 teaspoon lemon zest
- 1 tablespoon lemon juice
Optional:
- 1 egg, beaten, for egg wash
- 1 tablespoon milk, for egg wash
- Sparkling sugar, to sprinkle the crust
Instructions
- Prepare the perfect homemade pie crust recipe, wrap it tightly and chill it for 30 minutes. After chilling, divide it in half.
- Preheat the oven to 375 degrees Fahrenheit.
- To form the bottom pie crust, on a floured surface, roll out one half of the dough into a circle of approximately 12-inches in diameter. Rolling from the center of the dough towards the edge, turning and flouring the dough as needed to make sure it doesn’t stick to the working surface. Carefully ease the crust into a 9-inch pie plate, making sure not to stretch the dough at all, or it will shrink as the pie bakes. Set aside while making the filling.
Make The Blueberry Filling
- To make the pie filling, in a large bowl, combine the blueberries, sugar, cornstarch, cinnamon, lemon juice, and lemon zest. Gently toss to coat the blueberries evenly with the rest of the ingredients. Pour the blueberry mixture into the prepared pie crust.
To Make the Top Crust
- On a lightly floured surface, roll out the remaining chilled pie dough into a circle. Roll it from the center towards the edge, turning and flouring the dough as needed to make sure it doesn’t stick to the board.
- With a knife, pastry wheel or pizza cutter, cut the dough into 1/2 to 1-inch wide strips.
- Lay strips vertically across the top of the pie filling equally spaced from one another. Use the longer strips in the center of the pie and the shorter strips on the ends. Carefully lay strips perpendicular across the top of the other strips of dough. Thread the strips over and under one another, pulling back strips as necessary to weave them. Repeat this process until a lattice pie crust has been formed.
- Press the edges of the strips into the bottom pie crust edge to seal. Trim off any excess dough. Crimp the edges with a fork, if desired. Gently brush with egg wash (optional) and sprinkle with sparkling sugar (optional). To Make a different design, read below.
Bake
- Place the pie on a baking sheet pan to catch any juicy drippings and bake in the middle of the oven for 45 to 60 minutes or until the filling is bubbly and the crust is nicely brown. Use a crust guard to protect the edges or lay a piece of aluminum foil on top to prevent the crust from getting too brown. Remove from the oven and allow to cool at room temperature for at least 2 hours so the filling has time to set. Serve.
To Make Any Other Decorative Design
- After rolling out the top crust, cut slits in the top to form a steam vent or cut decorative cutouts with the help of cookie cutters. Carefully lay the crust on top of the pie filling. Don’t stretch the dough. Cut the excess dough off at the edge of the pie plate. Press the two edges together. Brush the crust with the egg wash and sprinkle with sparkling sugar (optional). You can use the remaining dough scraps to make additional decorations. Simply cut the dough into any shape and use the egg wash to stick the cut-outs onto the crust.
Nutrition
Here’s More Farmer’s Market Week Recipes
Starters and Drinks Recipes
- Baked Feta Pasta with Spinach by SueBee Homemaker
- Cheese Stuffed Banana Peppers by Savory Moments
- Dill Vinegar by Palatable Pastime
- Herb Cream Cheese Dip by Take Two Tapas
- Zucchini Walnut Bread by West Via Midwest
- Watermelon Slush by The Fresh Cooky
- Whipped Feta with Honey by Books n’ Cooks
- Zucchini Pico de Gallo Salsa by Jolene’s Recipe Journal
Side Dishes Recipes
- Air-Fried Zucchini by Our Good Life
- Air Fryer Parmesan Squash Fries by Cookaholic Wife
- Brussels and Bowties by A Day in the Life on the Farm
- Classic 3-Bean Salad by Cheese Curd In Paradise
- Green Beans with Shallots by Family Around the Table
- Heirloom Tomato Salad with Burrata by House of Nash Eats
- Mexican Street Corn by Blogghetti
- Watermelon and Feta Salad by Life Love and Good Food
Main Dish Recipes
- Asparagus and Coconut Stir-Fry by Magical Ingredients
- Fresh Chicken and Veggie Pizza by The Freshman Cook
- Gluten Free Eggplant Parmesan by Frugal & Fit
- Grilled Chicken Tacos with Strawberry Salsa by A Kitchen Hoor’s Adventures
Dessert Recipes
- Chai Snickerdoodle Peach Cobbler by The Spiffy Cookie
- Fresh Peach Shortcakes by Hezzi-D’s Books and Cooks
- Peach Bruschetta by The Redhead Baker
- Peach Ice Cream by Devour Dinner
- Peach Kuchen by Hostess At Heart
- Peaches and Cream Cake Roll by Kate’s Recipe Box
- Yogurt Panna Cotta with Fresh Raspberry Sauce by Karen’s Kitchen Stories
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