This recipe for blueberry pie will be a family favorite for generations to come!
Homemade Pie Perfection
- Juicy and jewel-toned with a sparkle of sugar on the top, you’ll agree this is the easiest, best blueberry pie recipe you’ve ever tried!
- Make and take to a summer BBQ, a picnic, celebrate a special occasion, or add it to the holiday menu using frozen berries.
- Homemade blueberry pie is always a stunner on the table with all those beautiful berries.
- Serve slices with freshly whipped cream or a scoop of vanilla ice cream a la mode-style!
Blueberry Pie Basics and Add-Ins
- Blueberries: Fresh blueberries with their bright and vibrant color are perfect in baked goods like cobblers and crisps, so stock up on these sweet little gems of summer! Look for whole, firm, unbroken berries.
- Pie Crust: If time allows, this homemade pie crust can easily be doubled and can be frozen for future pies; otherwise, a ready-made pie crust is perfect in this recipe.
Variations
- Switch up the fruit and add peaches, cranberries, mandarin oranges, or even raisins and currants. This is a great way to bulk up the pie if you’re short on blueberries.
- Use frozen blueberries instead of fresh but be sure to extend the cooking time by 15 to 20 minutes. Frozen berries will release extra liquid and create a runny filling, so add 1 tablespoon of extra cornstarch to the blueberry mixture before baking.
How to Make Blueberry Pie
- Place pie crust in a prepared pie pan.
- Mix blueberries with cornstarch, sugar, zest if using, and cinnamon.
- Stir in blueberries and lemon juice, and add the mixture to the crust.
- Dot the blueberry filling with pats of butter and top with the second crust.
- Brush the top of the pie with milk and sprinkle with coarse sugar.
- Bake (full recipe below).
How to Make Lattice for Cherry Pie
- Flatten the top pie crust on a piece of parchment paper and cut into strips about ½” wide.
- Place half the strips across the top of the pie horizontally, overlapping the sides.
- Fold back every other strip before placing a strip of dough perpendicular to the others, and fold the other strips over it.
- Lay down a second strip perpendicular to the first one and unfold the parallel strips over the second strip.
- Continue weaving until the pie has a lattice appearance.
- Cut off excess strips and crimp the edges with the tines of a fork. Brush with milk and top with sugar before baking.
Easy as Pie Tips
- Prevent the outer crust from browning too quickly by protecting it with strips of foil or a pie shield.
- Be sure to allow at least 2 hours for the pie to cool after baking to allow the filling to set. Slices can always be reheated if desired.
- For the best results, avoid cutting the pie before it’s fully cooled because the juices can run out. If this happens, scoop the juice out with a spoon and freeze in ice cube trays for a refreshing flavor twist in iced tea or a blueberry banana smoothie.
Storing and Saving
- Store leftover blueberry pie covered in plastic at room temperature or in the refrigerator for up to two days.
- Freeze cooled slices of blueberry pie on a parchment-lined baking sheet until solid, then wrap each slice in plastic wrap before transferring to a zippered bag.
- Freeze a whole pie using the same method.
- Thaw a frozen pie in the refrigerator overnight. Reheat slices in 30-second intervals in the microwave or enjoy them chilled.
More Blueberry Bliss
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Blueberry Pie
This recipe for blueberry pie features a buttery, flaky crust filled with sweet, juicy blueberries and a hint of lemon for a classic, homemade dessert everyone will love.
Ingredients
- 1 double pie crust homemade or store bought
- 5 Tablespoons cornstarch
- ½ cup sugar if berries are tart, increase to ⅔ cup
- 1 Tablespoon lemon zest zest of one lemon, optional
- ½ teaspoon cinnamon
- 5 cups blueberries
- 1 Tablespoon freshly squeezed lemon juice
- 1 Tablespoon butter cut into small pieces
- 1 Tablespoon milk
- ½ Tablespoon coarse sugar optional garnish
Instructions
- Preheat oven to 400°F. Place pie plate on a parchment lined baking tray.
- Add bottom crust to pie plate.
- In a large bowl, mix together cornstarch, sugar, zest if using, and cinnamon. Add blueberries and lemon juice and mix to combine. Some berries may get crushed.
- Add blueberry mixture to pie crust. Dot with butter pieces.
- Cut slits or design in second pie crust (which allows steam to escape), or if preferred, create a lattice top. Place on top of the pie. Roll and crimp edges of pie crusts to seal, creating a pattern if desired (trim edges if needed).
- Carefully brush the entire pie crust top with milk. Sprinkle with coarse sugar if desired. Bake 50-60 minutes, until berries are bubbling and slightly thickened (internal temperature should reach 200°F). After about 25-30 minutes, and if the top starts to get browned, loosely tent with foil for the remainder of baking time.
- Cool completely on a cooling rack (3-4 hours) before cutting and serving. Slice and serve with ice cream or whipped cream!
Notes
Keep leftovers in an airtight container in the refrigerator or at room temperature for up to 2 days.
Nutrition Information
Calories: 235 | Carbohydrates: 42g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 100mg | Potassium: 99mg | Fiber: 3g | Sugar: 23g | Vitamin A: 98IU | Vitamin C: 11mg | Calcium: 15mg | Iron: 1mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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