Would you like to save this?
We'll email this post to you, so you can come back to it later!
Blueberry Pie Recipe
My easy homemade Blueberry Pie Recipe brings together juicy fruit, a flaky crust, and a zesty twist for a classic dessert that’s truly unforgettable.
Full Recipe Introduction
Blueberry pie is one of those traditional treasures that feels like sunshine on a plate. This homemade version bursts with fresh or frozen berries, a hint of lemon, and just enough cinnamon to nod toward fall—yet it’s light enough for summer gatherings, too. Over the years, I’ve tweaked this recipe to highlight the berries’ natural sweetness without drowning them in sugar. You’ll notice a lovely balance of tart and sweet, plus a crust so buttery it practically melts. I often serve this pie on lazy Sunday afternoons, alongside a scoop of vanilla bean ice cream, because who can resist that creamy contrast? You know what? It even makes a festive centerpiece when friends stop by for coffee—and it’s an easy way to show off farm-stand finds or backyard picks.
Why You’ll Love This Recipe
- Ready in under 90 minutes from start to finish
- Uses simple pantry staples you probably have on hand
- Perfectly balances sweet blueberries with a hint of lemon
- Flaky, homemade crust—no rubbery store-bought dough here
- Easily adaptable to gluten-free or vegan diets
- Celebrates seasonal fruit for peak flavor and nutrition
- Freezer-friendly: bake now, enjoy later
- Great for potlucks, picnics, or a cozy dessert at home
Ingredients
• 2 ½ cups all-purpose flour (Bob’s Red Mill is my go-to)
• 1 teaspoon fine sea salt
• 1 tablespoon granulated sugar
• 1 cup cold unsalted butter, cubed (use Plugrá for extra richness)
• 6–8 tablespoons ice water
• 5 cups fresh or frozen blueberries (do not thaw if using frozen)
• ¾ cup granulated sugar (reduce to ½ cup for sweeter berries)
• 3 tablespoons cornstarch (for a glossy, thick filling)
• 1 tablespoon fresh lemon juice (adds bright zing)
• ½ teaspoon ground cinnamon (optional, but lovely)
• 1 egg, beaten with 1 tablespoon water (for egg wash)
Tips:
– When choosing berries, look for plump, deep-blue ones with no soft spots.
– Keep your butter and water icy cold to ensure the crust is flaky.
– Sub “arrowroot powder” for cornstarch in paleo or grain-free diets.
Directions
- In a large bowl, whisk flour, salt, and sugar. Add cubed butter and use a pastry cutter (or two forks) to blend until mixture resembles coarse crumbs—small pea-sized bits are perfect.
- Sprinkle ice water, one tablespoon at a time, over the flour-butter mix. Gently stir until dough just holds together; avoid over-mixing. Form two disks, wrap them in plastic, and chill for at least 30 minutes.
- Meanwhile, toss blueberries, sugar, cornstarch, lemon juice, and cinnamon in another bowl. Let sit while your oven preheats to 400°F—this draws out juices.
- On a lightly floured surface, roll one dough disk into a 12-inch circle. Transfer it to a 9-inch pie plate, letting the edges hang over. Trim ragged edges later.
- Spoon the blueberry filling into the crust, mounding slightly in the center. Dot with a few extra butter cubes if you crave richness.
- Roll out the second dough disk, then cut into strips for a lattice top—or place it whole and cut vent slits. Weave strips over filling or gently lay the top crust, sealing edges by pinching.
- Brush the top crust with egg wash, then sprinkle a teaspoon of sugar for shimmer. Chill pie in fridge for another 15 minutes—this prevents the butter in the crust from melting too soon.
- Bake at 400°F for 20 minutes, then reduce heat to 350°F and bake 25–30 more minutes until crust is golden and filling bubbles. If edges brown too fast, shield them with foil.
- Cool on a wire rack for at least 2 hours so the filling sets—slice too soon and you’ll have a juicy spill. Patience really pays off here.
Servings & Timing
Yield: Serves 8–10 slices
Prep Time: 25 minutes (plus 45 minutes chilling)
Bake Time: 50 minutes
Total Time: About 2 hours (including cooling)
Variations
• Lemon-Blueberry Twist: Zest in an extra teaspoon of lemon for citrus lovers.
• Almond Crust Swap: Replace ½ cup flour with almond flour and add ¼ teaspoon almond extract.
• Vegan Version: Use coconut oil in crust and a flax “egg” wash.
• Mini Hand Pies: Divide into 4-inch circles and bake at 375°F for 20 minutes.
• Berry Medley: Mix raspberries or blackberries into the filling.
• Streusel Topping: Swap the top crust for a cinnamon-nut streusel.
Storage & Reheating
Store leftover pie covered at room temperature for up to 2 days. For longer life, wrap tightly in plastic and freeze for up to 3 months—thaw overnight in the fridge before reheating. To reheat, warm slices in a 325°F oven for 10–12 minutes or microwave individual pieces for about 15 seconds, just until warm.
Notes
• I’ve tested this pie through six summer seasons—using frozen berries works nearly as well as fresh when you’re short on time.
• If your filling seems runny after cooling, a quick sprinkle of extra cornstarch next time will firm it up.
• Rolling dough between two sheets of parchment stops it from sticking and makes cleanup a breeze.
FAQs
Q: Can I use frozen berries straight from the freezer?
A: Absolutely—just don’t thaw them, or you’ll end up with excess juice that dilutes the thickener.
Q: My crust turned soggy—what went wrong?
A: Pre-baking (blind baking) the bottom crust for 10 minutes can help, as can chilling the pie before it hits the oven.
Q: How do I prevent the filling from bubbling over?
A: Place a rimmed baking sheet under the pie to catch drips, and reduce oven temp by 25°F after the first 20 minutes.
Q: Can I make this gluten-free?
A: Yes—swap the all-purpose flour for a 1:1 gluten-free blend and chill the dough thoroughly.
Q: What’s the best way to reheat slices?
A: A low oven (325°F) for about 10 minutes preserves flakiness better than the microwave.
Q: Is this pie freezer-friendly?
A: Definitely—freeze whole or by the slice, well wrapped, for up to three months.
Q: Can I add other spices?
A: A pinch of nutmeg or cardamom adds warmth, but use sparingly so blueberry flavor still shines.
Q: Why does my filling taste floury?
A: Be sure to toss berries and cornstarch until evenly coated; any dry clumps will taste pasty.
Conclusion
This classic Blueberry Pie Recipe is an easy, crowd-pleasing way to celebrate fresh or frozen fruit year-round. With a buttery crust and perfectly balanced filling, it’s a homemade dessert you’ll come back to again and again. Give it a try, share your thoughts below, and don’t forget to explore more baking adventures on my recipe index!
Blueberry Pie Recipe
Ingredients
- 2 ½ cups all-purpose flour (Bob’s Red Mill)
- 1 teaspoon fine sea salt
- 1 tablespoon granulated sugar
- 1 cup cold unsalted butter, cubed (Plugrá)
- 6–8 tablespoons ice water
- 5 cups fresh or frozen blueberries do not thaw if using frozen
- ¾ cup granulated sugar (reduce to ½ cup for sweeter berries)
- 3 tablespoons cornstarch for a glossy, thick filling
- 1 tablespoon fresh lemon juice adds bright zing
- ½ teaspoon ground cinnamon optional, but lovely
- 1 egg, beaten with 1 tablespoon water (for egg wash)
Instructions
- Add cubed butter and use a pastry cutter (or two forks) to blend until mixture resembles coarse crumbs—small pea-sized bits are perfect.
- Gently stir until dough just holds together; avoid over-mixing. Form two disks, wrap them in plastic, and chill for at least 30 minutes.
- Let sit while your oven preheats to 400°F—this draws out juices.
- Transfer it to a 9-inch pie plate, letting the edges hang over. Trim ragged edges later.
- Dot with a few extra butter cubes if you crave richness.
- Weave strips over filling or gently lay the top crust, sealing edges by pinching.
- Chill pie in fridge for another 15 minutes—this prevents the butter in the crust from melting too soon.
- If edges brown too fast, shield them with foil.
- Patience really pays off here.
