Homemade Blueberry Pie Recipe

This homemade blueberry pie is a classic dessert that features a golden, flaky crust and a luscious filling of fresh blueberries lightly sweetened and spiced. It’s perfect for summer but delicious year-round.

Why You’ll Love This Recipe

• Bursting with fresh blueberry flavor
• Flaky, buttery homemade or store-bought crust
• Thickened just right for clean slicing
• Easy to make ahead and freezes well
• A show-stopping dessert for any occasion

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pie crust (homemade or store-bought, for top and bottom)
• Fresh or frozen blueberries
• Granulated sugar
• Cornstarch or tapioca starch
• Lemon zest and juice
• Ground cinnamon (optional)
• Unsalted butter
• Egg (for egg wash)
• Coarse sugar (optional, for topping)

Directions

this recipe

1. Preheat oven to 425°F (220°C).
2. Prepare the filling: In a large bowl, combine blueberries, sugar, cornstarch, lemon zest, lemon juice, and cinnamon (if using). Toss to coat evenly.
3. Roll out the crust: Line a 9-inch pie pan with the bottom crust. Pour in the blueberry filling and dot with pieces of butter.
4. Add top crust: Cover with a second crust or a lattice. Crimp edges to seal and cut slits for steam if using a full crust.
5. Brush and sprinkle: Lightly brush the top with beaten egg and sprinkle with coarse sugar.
6. Bake: Place pie on a baking sheet. Bake at 425°F for 20–25 minutes, then reduce oven temperature to 375°F (190°C) and bake another 30–40 minutes until golden brown and bubbly.
7. Cool completely before slicing, about 2–4 hours.

Servings and Timing

• Servings: 8
• Prep time: 20 minutes
• Bake time: 50–65 minutes
• Cooling time: 2–4 hours
• Total time: About 3 hours including cooling

Variations

• Add a handful of raspberries or blackberries
• Swap cornstarch with quick-cooking tapioca
• Add a teaspoon of vanilla or almond extract
• Use a crumble topping instead of a top crust
• Make mini pies or galettes instead

Storage/Reheating

• Room temp: Covered, up to 2 days
• Refrigerator: Up to 4–5 days
• Freeze: Fully baked and cooled pie can be frozen up to 3 months
• Reheat: Warm in a 350°F oven for 10–15 minutes before serving

FAQs

Can I use frozen blueberries?

Yes, use them unthawed and add a bit more cornstarch to thicken the extra liquid.

Why is my pie runny?

It likely didn’t bake long enough or wasn’t cooled completely to let the filling set.

How do I prevent a soggy bottom crust?

Bake on a lower oven rack and consider blind baking the bottom crust for 10 minutes.

Can I make the pie ahead of time?

Yes, assemble and refrigerate the unbaked pie for up to 24 hours, or freeze it.

Can I use a store-bought crust?

Absolutely—it saves time and still tastes great.

Do I need to use lemon juice?

It helps balance the sweetness and enhances the blueberry flavor, so it’s recommended.

What’s the best thickener?

Cornstarch and quick-cooking tapioca are most common and effective.

How do I make a lattice crust?

Cut dough into strips and weave over the pie in a crisscross pattern before baking.

Can I use a crumble topping?

Yes, swap the top crust for a mix of butter, flour, sugar, and oats for a crisp finish.

How do I know when it’s done?

The filling should be bubbling and the crust golden brown.

Conclusion

Homemade blueberry pie is a simple yet stunning dessert that showcases the flavor of fresh berries wrapped in a flaky crust. With a few pantry staples and a little love, you can create a pie that’s sure to impress and delight at any table.

Print