This post may contain affiliate links. Please read our disclosure policy.
Fresh homemade blueberry pie is sweet, tart, and bursting with juicy berries. It’s a favorite summer treat!
When blueberries are in season we can’t help but make this delectable blueberry pie! Blueberry Cobbler and Blueberry Galette are similar tasty treats and also delicious!
We Love Fresh + Fruity DessertS!
I love to use fresh fruit in my baking and favorite desserts.
When it’s blueberry season I love to make this favorite blueberry pie because it’s a favorite of the hubby’s as well as my girls.
What’s to love:
- Easy. The blueberry pie filling recipe is fabulous and simple!
- Finger-licking good. Top a warm slice with Whipped Cream or serve alongside a scoop of Vanilla Ice Cream.
- The crust. Making the Crust from scratch is my go-to, but in a pinch, I’m not opposed to a store-bought crust.
- Delicious. Either way, the filling is the star! It’s tart, sweet, and SO flavorful!
Ingredients
- pie crust – Use a store-bought crust or our favorite Homemade Pie Crust recipe. The post also includes tips and tricks on creating the flakiest pie crust.
- fresh blueberries – Look for deep blue/purple hue and the skin should also have a slight powdery appearance, known as a bloom. They should be firm yet slightly soft. Use frozen blueberries, just thaw and drain them to prevent excess moisture from causing a watery pie. You may also need to adjust the sugar and cornstarch quantities to maintain the perfect balance of flavor and texture.
- sugar
- cornstarch
- cinnamon
- salt
- butter
- egg
- water
How to Make Blueberry Pie
- PREP. Preheat the oven to 350°F.
- CRUST. Roll the bottom half of the pie crust out to fit your pie dish, and press gently into the dish.
- FILLING. In a medium bowl, toss the blueberries with the sugar, cornstarch, cinnamon, and salt. Spread the blueberries in the bottom crust. Sprinkle with the pieces of butter, distributing evenly.
- ASSEMBLE. Roll out the top crust in an even layer, and cut vents as desired, or form into a lattice. Place the top crust on top of the blueberries, cut off the excess crust, and fold or crimp the edges together.
- BAKE. In a small bowl, whisk together the egg and water. Brush the egg mixture over the top of the crust, spreading evenly.
- Bake 55-60 minutes, or until the crust is golden brown and the blueberry mixture is bubbling and thick. Let cool completely before slicing and serving.
Pro Tip!
Place a baking sheet lined with aluminum foil into the oven while it is preheating. If the blueberry filling bubbles out it will land on the baking sheet instead of the bottom of the oven.
How to Make a Lattice Pie Crust
Do you remember making checkered placemats using two different colors of paper in grade school? Well, this is very similar.
- On a lightly floured surface, use a rolling pin to roll the pie crust into a circle about 2 inches larger than the pie plate. Using a pizza cutter cut the pie dough into strips, about ½ to 1 inch wide.
- Take half of the strips and lay them vertically across the pie filling, spacing them evenly apart.
- Fold back every other strip halfway, then place a horizontal strip across the unfolded strips.
- Unfold the folded strips back over the horizontal strip.
- Fold back the remaining vertical strips that weren’t folded before, then lay down another horizontal strip next to the first one.
- Repeat the folding and laying process with the remaining strips until you’ve created a lattice pattern.
- Use a sharp knife to trim the excess dough from the edges of the pie dish. Press the edges of the lattice strips and bottom crust together to seal them. Crimp the edges of the pie to create a decorative border.
Crust Tips
- Par baking pie crust. If you are worried about a soggy crust, place the bottom pie crust into the pie plate, use a fork to poke holes all over it, line it with parchment paper, and fill it with dry beans, dry rice, or pie weights.
- Bake at 350°F for about 10 minutes. Remove the pie weights and paper then bake for another 5 minutes. Cool before adding the filling, top crust, and baking a final time.
- Avoiding a soggy crust. Another technique is to create a barrier and sprinkle breadcrumbs onto the bottom pie crust or brush it with egg whites, make sure the top crust has steam vents, and let the pie cool completely to set the filling.
- Venting the pie crust. A lattice crust has natural spaces that allow steam to escape. For a solid piece of dough, create venting holes. Cut 4-5 (2-inch long) slits in a circular pattern so the slits look like a star or use small cookie cutters to stamp out different designs.
Filling Tips
This best blueberry pie recipe uses cornstarch as a thickener. As the pie bakes, the sugar mixture will interact with the juices released by the blueberries, creating a thick, jam-like consistency. The cornstarch assists in absorbing and thickening the excess liquid, resulting in a perfectly thickened blueberry pie filling.
- Thicken filling. If you are worried the filling will be runny, increase the amount of cornstarch by 2-3 tablespoons. If you have already baked the pie and it is still too runny even after it has chilled, carefully remove the filling and add a cornstarch slurry.
- Place the filling into a saucepan and heat it over low heat.
- In a separate bowl, mix a small amount of cornstarch with an equal amount of cold water.
- Slowly add the slurry to the heated filling while stirring constantly. Continue cooking over low heat until the mixture thickens.
- Remove the filling from the heat and let it cool slightly.
- Pour the thickened filling back into the pie crust and carefully replace the top crust.
- Let the filling cool and set.
- Make ’em mini. Use all the same ingredients but divide them equally between the mini pie pans. Bake the mini blueberry pies at 350°F for a shorter amount of time, around 25-30 minutes, or until the crust is golden brown and the filling is bubbling. Cool completely before serving.
Storing Info
- Refrigerate unbaked pie. Cover the unbaked pie with plastic and keep it in the fridge for up to 24 hours.
- Freeze unbaked pie. Assemble the easy blueberry pie as directed, wrap it tightly with plastic wrap and again with foil. Label and freeze for 4-6 months.
- To bake. Remove the plastic and foil and bake at 350°F adding about 20 more minutes. If the top crust browns too quickly, tent a piece of tin foil over the top during the remainder of the baking time.
- Store baked pie. The fresh blueberry pie can cool at room temperature for a couple of hours before covering it and placing it in the fridge. Cover it properly so it does not absorb the flavors from other foods. It should be good for 3-4 days but can last up to 5.
- Freeze baked pie. Allow the blueberry pie from scratch to cool completely. If the pie is whole, wrap it with plastic wrap and aluminum foil. For individual slices, place them on a baking sheet and freeze. Once solid wrap each slice with plastic and place them together in a freezer Ziploc. The pie can last in the freezer for about 4 months.
- Thaw and reheat in the oven or microwave.
For More Fruity Pies:
Blueberry Pie Recipe
Fresh homemade blueberry pie is sweet, tart, and bursting with juicy berries. It's a favorite summer treat!
Ingredients
Instructions
- Preheat the oven to 350°F.
- Roll the bottom half of the pie crust out to fit your pie dish, and press gently into the dish.
- In a medium bowl, toss the blueberries with the sugar, cornstarch, cinnamon, and salt. Spread the blueberries in the bottom crust. Sprinkle with the pieces of butter, distributing evenly.
- Roll out the top crust in an even layer, and cut vents as desired, or form into a lattice. Place the top crust on top of the blueberries, cut off the excess crust, and fold or crimp the edges together.
- In a small bowl, whisk together the egg and water. Brush the egg mixture over the top of the crust, spreading evenly.
- Bake 55-60 minutes, or until the crust is golden brown and the blueberry filling is bubbling and thick. Let cool completely before slicing and serving.
Video
Nutrition
Calories: 331kcal, Carbohydrates: 50g, Protein: 4g, Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 24mg, Sodium: 194mg, Potassium: 99mg, Fiber: 3g, Sugar: 23g, Vitamin A: 108IU, Vitamin C: 6mg, Calcium: 16mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this recipe! It’s so simple and so delicious! Thank you!
Is there any dessert that screams summer more than homemade blueberry pie? I think not. This was the perfect balance between sweet and tart.
Couldn’t agree more! 😉
This recipe was a keeper! It turned out so good! Thanks!
You’re welcome!
So much tastier than store-bought berry pie, especially with vanilla ice cream! This time I used the cinnamon, next time I think I’ll try it with a bit of lemon zest because I love blueberry & lemon together!
Ooh a bit of lemon with the blueberry would be so delicious! I’m glad you enjoyed the pie recipe!