Homemade Blueberry Pie Recipe

There’s nothing quite like the smell of a pie baking in the oven. The warmth, the sweetness, and the anticipation all build up to that first glorious bite.

Among the many pie varieties, blueberry pie holds a special place for its balance of sweet and tart, and its vibrant filling that oozes with natural juices.

Whether you're making it for a special occasion or simply to enjoy a cozy day at home, blueberry pie is a dessert that never disappoints.

A Summer Memory in Every Slice

One of my fondest memories of blueberry pie comes from a summer spent picking fresh blueberries with my family.

We had spent hours under the sun filling baskets with plump, ripe berries. That evening, my grandmother turned those blueberries into the most amazing pie.

The scent filled the house, and when we finally dug in, the crust was perfectly golden, and the filling was bursting with the sweet-tart flavor of those freshly picked blueberries.

Ever since, blueberry pie has been a nostalgic dessert for me, reminding me of family, warmth, and summer.

Why You’ll Love This Recipe

In this blog post, you’ll learn how to make a classic blueberry pie that strikes the perfect balance of flavors with a buttery, flaky crust and a juicy, sweet filling.

This pie is incredibly versatile—it can be made with fresh or frozen berries, and it’s easy enough for beginners while still satisfying for seasoned bakers.

By following the simple steps, you’ll create a beautiful pie that’s perfect for any occasion, from summer barbecues to holiday dinners. Let’s dive into the delicious world of blueberry pie!

Ingredients You’ll Need

Fresh or Frozen Blueberries (5 cups)
Sugar (¾ cup)
Cornstarch (¼ cup)
Lemon Juice and Zest (1 tbsp juice, 1 tsp zest)
Cinnamon (¼ tsp)
Salt (a pinch)
Butter (2 tbsp, cut into small pieces)
Pie Crust (1 double crust for a 9-inch pie, homemade or store-bought)
Egg Wash (1 egg and 1 tbsp water)

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How to Make Blueberry Pie

Step 1: Preheat and Prepare
Preheat your oven to 400°F (200°C). If you’re making a homemade pie crust, prepare and roll out your dough. You’ll need enough dough for a double crust pie—one for the bottom and one for the top. Line your 9-inch pie dish with the bottom crust and trim any excess, leaving about an inch hanging over the edge. Set the pie dish aside while you prepare the filling.

Step 2: Make the Blueberry Filling
In a large bowl, combine the blueberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon, and a pinch of salt. Gently toss the ingredients together until the blueberries are evenly coated. The cornstarch will help thicken the filling as it bakes, while the lemon juice adds a lovely tang to balance the sweetness of the berries.

Step 3: Assemble the Pie
Pour the blueberry filling into the prepared pie crust, making sure to spread it out evenly. Dot the filling with small pieces of butter. Next, roll out your top crust and place it over the filling. You can either keep it whole for a classic look or cut it into strips to create a lattice design. Once the top crust is in place, trim the edges and crimp them together with the bottom crust to seal.

Step 4: Egg Wash and Ventilation
Brush the top of the pie with the egg wash (a mixture of 1 egg beaten with 1 tablespoon of water) to give it a golden, shiny finish. If you opted for a whole top crust, make sure to cut a few slits in it to allow steam to escape during baking.

Step 5: Bake the Pie
Place the pie in the preheated oven and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust start to brown too quickly, cover them with aluminum foil to prevent burning.

Step 6: Cool and Serve
Once the pie is done baking, remove it from the oven and let it cool on a wire rack for at least 2 hours. This allows the filling to set properly. Serve the pie warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.

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Can I use frozen blueberries for this pie?

Yes, you can! If you’re using frozen blueberries, there’s no need to thaw them first. Simply toss them with the other filling ingredients and proceed with the recipe. Keep in mind that frozen berries may release more liquid during baking, so you might need to increase the cornstarch slightly to ensure the filling thickens properly.

How do I prevent a soggy bottom crust?

To prevent a soggy bottom, make sure your oven is fully preheated before putting the pie in. You can also blind bake the bottom crust for 10 minutes before adding the filling. Another tip is to sprinkle a thin layer of flour or breadcrumbs on the bottom crust before adding the blueberry filling to absorb any excess moisture.

Can I make the pie ahead of time?

Blueberry pie can be made a day in advance and stored at room temperature. You can also make the dough and filling separately, then assemble and bake the pie the day you plan to serve it.

How long will the pie last?

Blueberry pie will stay fresh at room temperature for up to 2 days. After that, it’s best to refrigerate it, where it will keep for another 3 days.

Customizing Blueberry Pie to Your Taste

Mixed Berry Pie
If you want to switch things up, try using a combination of berries like raspberries, blackberries, or strawberries along with the blueberries. This will create a more complex flavor and add beautiful color variations to the filling.

Crumble Topping
For a different twist, you can replace the top pie crust with a buttery crumble topping made from flour, sugar, oats, and butter. This gives the pie a delightful crunchy texture.

Seasonal Add-Ins
In the fall, consider

adding warm spices like nutmeg, cloves, or allspice to the filling to give the pie a seasonal twist. You can also add a handful of cranberries for a Thanksgiving-inspired variation. In the summer, try adding a splash of vanilla extract or fresh herbs like thyme for a refreshing flavor.

Gluten-Free Version
To make a gluten-free blueberry pie, simply use a gluten-free pie crust. You can either make your own or purchase one from the store. All of the other ingredients in the filling are naturally gluten-free.

Tips for the Best Blueberry Pie

Too Much Liquid in the Filling: Blueberries release a lot of juice as they cook. To avoid a runny pie, be sure to use enough cornstarch or flour as a thickener. If your filling still seems too liquidy after tossing with the ingredients, let it sit for 10 minutes before adding it to the crust to allow the juices to settle.

Overbaking the Pie: While you want the crust to be golden and the filling to be bubbly, be careful not to overbake the pie. This can lead to a dry filling or burnt edges. Check the pie around the 40-minute mark, and cover the edges with foil if they’re browning too quickly.

Crust Not Cooking Evenly: If the bottom crust is undercooked while the top is perfectly browned, you might be facing uneven heat distribution. Placing the pie on the lower rack of your oven can help ensure the bottom crust gets enough heat to bake through properly.

Best Practices for Storing Pie

Room Temperature or Refrigerator: After baking, blueberry pie can be stored at room temperature for up to 2 days. Simply cover it with plastic wrap or foil. If you prefer to keep it longer, refrigerate the pie, where it will last for up to 5 days.

Freezing the Pie: Blueberry pie freezes wonderfully. If you want to freeze a whole pie, wrap it tightly in plastic wrap and then in aluminum foil. You can freeze it for up to 4 months. To reheat, thaw it in the refrigerator overnight and warm it in the oven at 350°F (175°C) for about 15-20 minutes.

Happy baking!

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