There's something so wonderfully nostalgic and comforting about a homemade pie fresh from the oven. This Blueberry Pie Recipe is bursting with juicy berries and just the right balance of sweetness, making it one of my all-time favorites to bake and share.
Jump to:
Why You'll Love This Recipe
This blueberry pie has become a go-to for me because it strikes that perfect chord of a flaky, buttery crust combined with a luscious, tangy-sweet filling. Every time I make it, friends and family can’t get enough, and I think you'll feel the same.
- Simple, quality ingredients: Using fresh blueberries and a homemade crust makes all the difference in flavor and texture.
- Perfect balance of flavors: The lemon zest and juice brighten up the sweetness of the berries beautifully.
- Flaky lattice crust: The woven top isn’t just pretty—it crisps up to add a delightful bite with each slice.
- Great for all occasions: Whether it’s a casual family dinner or a special gathering, this pie never disappoints.
Ingredients & Why They Work
Choosing the right ingredients is crucial for a pie that really sings. Each element here has a purpose, working together for a harmonious result you’ll want to make again and again.
- All-purpose flour: Dusting your surface prevents sticking and helps you handle delicate dough easily.
- Flaky pie dough: This is the soul of your pie—homemade if you have time, but store-bought works too for convenience.
- Fresh blueberries: The star ingredient; their natural sweetness and juiciness are unmatched when fresh.
- Granulated sugar: Sweetens the filling without overwhelming the berry flavor.
- Cornstarch: Thickens the blueberry juices so your pie slices beautifully and isn’t runny.
- Lemon zest: Adds fragrant brightness that elevates the berries’ flavor.
- Lemon juice: Balances sweetness and enhances the berries’ natural tartness.
- Kosher salt: Just a pinch to bring out all the other flavors.
- Large egg and water: Combined as egg wash to brush over the crust for a glossy, golden finish.
Make It Your Way
I love that this blueberry pie recipe is a flexible canvas. Over the years, I’ve tossed in a few tweaks here and there depending on what’s on hand or the occasion—and you can too, without losing any of the classic charm.
- Variation: Sometimes, I swap half the blueberries with blackberries or raspberries for a mixed berry twist—it adds a lovely depth of flavor and color.
- Dietary swap: If you’re avoiding refined sugars, substituting coconut sugar works well though the pie turns out a bit darker.
- Crust options: Using a gluten-free crust works fine, just be gentle with handling since some are less sturdy.
- Extra zest: For a more pronounced citrus note, add a teaspoon of orange zest along with the lemon or a splash of vanilla extract into the filling.
Step-by-Step: How I Make Blueberry Pie Recipe
Step 1: Prepping the Crust
First thing I do is roll out one pie crust into about a 12-inch circle, just enough to cover my 9-inch pie pan with some overhang. I press it gently into the pan's bottom and up the sides—no stretching because that can shrink during baking. The second pie crust goes on parchment paper, rolled to around 11 inches, which I chill while the oven preheats. Keeping the dough cold is key for that flaky texture!
Step 2: Mixing the Filling
I toss fresh blueberries, sugar, cornstarch, lemon zest and juice, and a pinch of salt in a big bowl. I like to use my fingers a bit here to break up any sugar clumps—makes the filling super smooth. This step is where the magic is; the cornstarch thickens the juices to keep your pie from being soggy.
Step 3: Assembling the Pie
Next, I brush the bottom crust with a thin layer of egg wash—it’s a little trick I picked up to keep the crust from getting soggy under the filling. Then, I pour in the blueberry mixture, spreading it out evenly. For the topping, I slice the second dough into 1-inch strips and carefully weave a lattice pattern on top. Brushing another layer of egg wash over the lattice and edges gives that beautiful golden sheen when baked.
Step 4: Baking to Perfection
Pop the pie on a foil-lined baking sheet and bake at 425°F for 15 minutes, then lower the oven to 375°F for another 45 to 50 minutes. I watch for those glorious bubbling juices—it’s the best sign your filling is perfectly cooked. After baking, I let my pie cool completely for at least 3 hours. This waiting game is tough, but it helps the filling set perfectly so your slices stay intact.
Top Tip
From many pies and a few learning moments, these tips have saved me from common blueberry pie pitfalls, so I hope they help you get it just right the first time—or every time!
- Cold Dough Matters: Always chill your dough before baking—warm dough leads to tough crusts.
- Don’t Skip the Egg Wash: It seals in moisture and gives your pie that gorgeous golden color.
- Use a Baking Sheet: Placing the pie on a lined baking sheet helps catch drips and keeps your oven clean.
- Timing Is Everything: Waiting for the filling to cool completely before slicing avoids a runny mess on your plate.
How to Serve Blueberry Pie Recipe
Garnishes
I usually keep it classic with a scoop of vanilla ice cream or a dollop of whipped cream. Occasionally, I sprinkle a little powdered sugar over the crust right before serving—it adds a pretty touch and subtle sweetness that pairs perfectly with the tart berries.
Side Dishes
This pie is so rich in flavor it shines on its own, but if you want to round out a meal, I love pairing it with a light green salad or a cheese platter to balance the sweetness in a casual gathering.
Creative Ways to Present
For a festive touch, I've decorated the lattice top with small leaf shapes cut from extra dough before baking, especially around holidays. You can also serve individual slices in pretty glass dishes with extra blueberries and a sprig of fresh mint for an elegant look.
Make Ahead and Storage
Storing Leftovers
I let the pie cool completely, then cover it loosely with foil or a pie dome and keep it at cool room temperature for up to three days. The crust stays nicely flaky without getting soggy when stored this way.
Freezing
Freezing blueberry pie works well if you wrap it tightly in plastic wrap and then a layer of foil. When I freeze it, I thaw it overnight in the fridge before reheating. The texture holds up surprisingly well!
Reheating
To reheat, I pop slices in a 350°F oven for about 10-15 minutes. This refreshes the crust’s crispness and warms the filling perfectly, almost like it just came out of the oven.
Frequently Asked Questions:
Yes, you can! Just thaw them completely and drain excess juice before mixing with the sugar and cornstarch to prevent a soggy crust.
Brushing the bottom crust with egg wash before adding the filling helps seal the crust, plus chilling the dough before baking and baking on a baking sheet help avoid sogginess.
Letting the pie cool for at least 3 hours allows the filling to set properly, so when you slice it, the blueberries don’t run all over the plate. It gives you those perfect, neat slices.
Absolutely! You can bake it a day before your event. Just let it cool completely, cover it, and store at room temperature. It’s best eaten within three days.
Final Thoughts
This Blueberry Pie Recipe is one of those classics that never goes out of style, and I hope it becomes a staple in your baking repertoire like it has in mine. There's a special kind of joy in sharing a homemade pie straight from your oven—it’s warmth, sweetness, and a little bit of magic all wrapped up in every slice. Trust me, once you try this, it’ll be on heavy rotation in your kitchen too!
Print
Blueberry Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 1 pie
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Blueberry Pie features a flaky, golden crust filled with juicy fresh blueberries, brightened with lemon zest and juice, and thickened perfectly with cornstarch. A beautiful lattice top adds a charming finish to this comforting dessert that's perfect for any occasion.
Ingredients
Pie Dough
- 1 recipe Flaky Pie Dough, chilled (or 2 store-bought pie crusts, thawed if frozen)
- All-purpose flour, for dusting
Blueberry Filling
- 30 ounces fresh blueberries (about 6 cups), washed and dried
- 1 cup granulated sugar
- ¼ cup cornstarch
- Finely grated zest of 1 medium lemon (about 2 teaspoons)
- 2 tablespoons freshly squeezed lemon juice (from ½ medium lemon)
- ½ teaspoon kosher salt
Egg Wash
- 1 large egg
- 1 tablespoon water
Instructions
- Prepare the crust: Roll out one pie crust into a 12-inch round if needed and transfer it to a 9-inch pie pan, pressing it into the bottom and up the sides. Roll out the second pie dough on parchment into an 11-inch round and place it on a baking sheet. Refrigerate both crusts while preheating the oven.
- Preheat the oven and prepare egg wash: Line a baking sheet with foil or parchment and place it on the middle rack. Heat the oven to 425°F. Whisk the egg and water together to make an egg wash.
- Make the filling: In a large bowl, combine blueberries, sugar, cornstarch, lemon zest, lemon juice, and salt. Break up any clumps of sugar or cornstarch with your fingers to ensure even mixing.
- Assemble the pie: Brush the bottom crust with a thin layer of egg wash. Pour the blueberry filling into the crust, spreading it evenly and distributing loose sugar over the top.
- Create the lattice top: Cut the second pie dough into 1-inch strips. Lay every other strip across the pie, then weave the remaining strips in a lattice pattern, folding strips as needed. Crimp the edges to seal and brush the lattice and edges with the remaining egg wash.
- Bake the pie: Place the pie on the hot baking sheet and bake at 425°F for 15 minutes. Reduce oven temperature to 375°F and bake for 45 to 50 minutes more until the filling bubbles vigorously and the crust is golden brown. Use a thermometer to ensure the filling reaches at least 203°F.
- Cool and serve: Let the pie cool for at least 3 hours so the filling sets before slicing and serving.
Notes
- Make ahead: The pie can be baked up to 1 day in advance. Let cool completely, cover loosely, and keep at cool room temperature.
- Storage: Cover the pie and store at room temperature for up to 3 days to keep the crust crisp and the filling fresh.
- Use fresh blueberries for best flavor and texture; frozen berries may yield a runnier filling.
- If using frozen pie crusts, fully thaw them before rolling and assembling.
- Use a pie thermometer to ensure the filling reaches the proper temperature for thickening and safe consumption.
Nutrition
- Serving Size: 1 slice (⅛th pie)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 40 mg
Leave a Reply