This homemade blueberry pie is a classic dessert that features a golden, flaky crust and a luscious filling of fresh blueberries lightly sweetened and spiced. It’s perfect for summer but delicious year-round.
Why You’ll Love This Recipe
- Bursting with fresh blueberry flavor
- Flaky, buttery homemade or store-bought crust
- Thickened just right for clean slicing
- Easy to make ahead and freezes well
- A show-stopping dessert for any occasion
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pie crust (homemade or store-bought, for top and bottom)
- Fresh or frozen blueberries
- Granulated sugar
- Cornstarch or tapioca starch
- Lemon zest and juice
- Ground cinnamon (optional)
- Unsalted butter
- Egg (for egg wash)
- Coarse sugar (optional, for topping)
Directions
- Preheat oven to 425°F (220°C).
- Prepare the filling: In a large bowl, combine blueberries, sugar, cornstarch, lemon zest, lemon juice, and cinnamon (if using). Toss to coat evenly.
- Roll out the crust: Line a 9-inch pie pan with the bottom crust. Pour in the blueberry filling and dot with pieces of butter.
- Add top crust: Cover with a second crust or a lattice. Crimp edges to seal and cut slits for steam if using a full crust.
- Brush and sprinkle: Lightly brush the top with beaten egg and sprinkle with coarse sugar.
- Bake: Place pie on a baking sheet. Bake at 425°F for 20–25 minutes, then reduce oven temperature to 375°F (190°C) and bake another 30–40 minutes until golden brown and bubbly.
- Cool completely before slicing, about 2–4 hours.
Servings and Timing
- Servings: 8
- Prep time: 20 minutes
- Bake time: 50–65 minutes
- Cooling time: 2–4 hours
- Total time: About 3 hours including cooling
Variations
- Add a handful of raspberries or blackberries
- Swap cornstarch with quick-cooking tapioca
- Add a teaspoon of vanilla or almond extract
- Use a crumble topping instead of a top crust
- Make mini pies or galettes instead
Storage/Reheating
- Room temp: Covered, up to 2 days
- Refrigerator: Up to 4–5 days
- Freeze: Fully baked and cooled pie can be frozen up to 3 months
- Reheat: Warm in a 350°F oven for 10–15 minutes before serving
FAQs
Can I use frozen blueberries?
Yes, use them unthawed and add a bit more cornstarch to thicken the extra liquid.
Why is my pie runny?
It likely didn’t bake long enough or wasn’t cooled completely to let the filling set.
How do I prevent a soggy bottom crust?
Bake on a lower oven rack and consider blind baking the bottom crust for 10 minutes.
Can I make the pie ahead of time?
Yes, assemble and refrigerate the unbaked pie for up to 24 hours, or freeze it.
Can I use a store-bought crust?
Absolutely—it saves time and still tastes great.
Do I need to use lemon juice?
It helps balance the sweetness and enhances the blueberry flavor, so it’s recommended.
What’s the best thickener?
Cornstarch and quick-cooking tapioca are most common and effective.
How do I make a lattice crust?
Cut dough into strips and weave over the pie in a crisscross pattern before baking.
Can I use a crumble topping?
Yes, swap the top crust for a mix of butter, flour, sugar, and oats for a crisp finish.
How do I know when it’s done?
The filling should be bubbling and the crust golden brown.
Conclusion
Homemade blueberry pie is a simple yet stunning dessert that showcases the flavor of fresh berries wrapped in a flaky crust. With a few pantry staples and a little love, you can create a pie that’s sure to impress and delight at any table.
PrintHomemade Blueberry Pie Recipe
Classic homemade blueberry pie featuring a buttery flaky crust and a sweet-tart blueberry filling.
- Prep Time: 20 mins + 1 hr chill
- Cook Time: 50 mins
- Total Time: 2 hrs 10 mins (including cooling)
- Yield: 8 slices (1 9‑inch pie) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 ½ cups all‑purpose flour
- 1 tsp salt
- 1 Tbsp granulated sugar (for crust)
- 1 cup (2 sticks) cold unsalted butter, cut into small cubes
- 6–8 Tbsp ice water
- 5 cups fresh or frozen blueberries
- ¾ cup granulated sugar (for filling)
- 3 Tbsp cornstarch
- Zest and juice of 1 lemon
- ¼ tsp salt (for filling)
- 1 tsp vanilla extract
- 1 Tbsp butter, cut into small pieces (to dot filling)
- 1 Tbsp coarse sugar or turbinado sugar (for sprinkling, optional)
Instructions
- In a large bowl, whisk together flour, salt, and sugar. Cut in cold butter until mixture resembles coarse crumbs.
- Add ice water, 1 Tbsp at a time, mixing until dough just holds together. Divide into two disks, wrap, and chill 1 hour.
- Preheat oven to 400 °F (200 °C). Roll out one dough disk on floured surface into 12″ circle. Fit into 9″ pie pan and chill while preparing filling.
- In a bowl, gently toss blueberries with sugar, cornstarch, lemon zest, juice, salt, and vanilla.
- Pour filling into chilled crust, dot with butter pieces.
- Roll out second dough disk into 12″ circle. Cover pie; either trim and flute edges or cut into lattice strips.
- Brush top with water or beaten egg and sprinkle with coarse sugar if using.
- Bake at 400 °F for 20 mins, then reduce oven to 375 °F (190 °C) and bake another 30–35 mins until filling is bubbling and crust golden—you may tent edges after 20 mins to prevent over‑browning.
- Remove and cool on rack at least 2 hours to let filling set before slicing.
- Serve slices plain or with whipped cream or vanilla ice cream.
Notes
- Chilling the crust helps prevent shrinking and keeps it flaky.
- Frozen blueberries work well—no need to thaw, but bake a few minutes longer if filling is soggy.
- Stir in a handful of chopped strawberries or raspberries for added flavor.
- To freeze, bake pie fully, cool, wrap tightly, and freeze up to 3 months.
- Use pie weights for blind‑baking if you prefer partially pre‑baked crust.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 35 mg