Bust out your pie pan and pastry blender, because I’m teaching you how to make blueberry pie! You can use fresh blueberries or frozen blueberries for the blueberry pie filling, so you can enjoy this pie anytime of year. Bake until the crust is golden brown and the blueberry filling is bubbling… then cool to room temperature, top with ice cream, and enjoy!

Homemade Blueberry Pie Recipe

Our friends bought Remi a book called ‘Jamberry‘ and it’s seriously the cutest book ever. It’s about a little boy and a bear who embark on a berry picking adventure and I’ve probably read it 200 times. I have the entire thing memorized. And every time I finish reading it, I’m dreaming about berry pies!

More specifically, homemade blueberry pie topped with vanilla ice cream! After cherry pie, it’s my absolute favorite summer dessert recipe! Because I can’t find a decent store-bought blueberry pie to save my life. They’re either soupy, too thick and gloopy, or sickly sweet.

Given how picky I am, I decided to hunker down and create the perfect blueberry pie recipe for us! And after many tries, I found one I’m absolutely head over heels in love. And between the golden brown al-butter crust and juicy blueberry filling, I think you’ll love it, too.

Blueberry Pie Filling Recipe

• Blueberries: Use fresh blueberries or frozen blueberries for this recipe. Feel free to sub 2 cups of blackberries, cherries, or cranberries for a mixed fruit pie.
• Granulated Sugar: Adds just the right amount of sweetness! I do not suggest reducing the amount or swapping it for any other variety of sugar.
• Light Brown Sugar: But dark brown sugar will work in a pinch! It’ll just add slightly more flavor. Adding brown sugar adds a nice depth of flavor to the blueberry pie filling, which I love!
• Lemon Juice: Buy a fresh lemon and use it… bottled juice never tastes as fresh! Feel free to add a 1/2 teaspoon of finely grated lemon zest if desired.
• Cornstarch: This is our pie filling thickener! Please resist the temptation to reduce this amount or use a different thickener.
• Cinnamon: Don’t worry about this adding too much flavor or spice, it just helps the filling not be too “one note”.
• Ground All-Spice: I hope you don’t skip this ingredient because it makes the blueberry pie filling so delicious.
• Salt: This ingredient won’t make your blueberry filling taste salty! It helps balances the sweetness while enhancing the other flavors in the pie.
• Vanilla Extract: Always use real vanilla extract, not imitation vanilla, which adds an unpleasant and artificial flavor.
• Butter: This ingredient adds richness and flavor to the filling! I suggest using unsalted butter, but if all you have if salted, you may use it instead. Simply omit the salt called for.

Homemade Pie Crust Recipe

My homemade recipe makes enough dough for the top crust and the bottom crust! Here are a few pro-tips:

• Freeze your Butter: I suggest placing your butter in the freezer for 20 minutes before working the butter into the dough. This is because fridge chilled butter can come to room temperature and start melting quickly, and we don’t want that! Cold butter is the key to flaky pie crust.
• Start with Cold Ingredients: In addition to cold butter, chilling your flour and water before use will help the pie dough stay cold. Remember, cold is key!
• Use a Pastry Cutter: Or pastry blender to incorporate the butter into the pie dough. If you don’t own one, you can use two forks instead. Avoid using your fingertips if possible.
• Don’t use too much water: Your dough should barely come together when kneaded. I suggest adding a small amount of water to start. Then add more only as needed. Too much water will cause a gluey doughy pie crust.
• Make an Egg wash: And generously brush it over the top of the pie crust. When brushed on the top crust, the egg wash creates a gorgeous golden brown color.
• Crimp the Edges: This not only helps secure the edges to the pie pan, but makes the pie look so pretty! Everyone will think you bought this blueberry pie from a fancy bakery.
• Rest and Chill: If you’re struggling to roll the dough out, let it rest a little longer before trying again. Cold dough will crack! So let it rest for 15 to 20 minutes, or until it rolls out easily.

You can make the dough in advance and pop it in the fridge for up to 2 days! And you should do it this way, as the dough requires chilling for at least 2 hours before rolling it out. And I find it’s best and easiest to work with the next day.

Roll out the Bottom Crust & Top Crust

• I suggest rolling out the bottom crust first, as it’s the easiest. You’ll roll the bottom crust into a large circle and place it into the pie pan.
• Place the bottom crust into the fridge to chill while you prep the top crust.
• For the top crust, roll the pie dough into a large circle. Use a pastry roller to slice the dough into long strips.
• Place the strips on a large baking sheet and chill the strips before use.
• Make sure both crusts have had time to chill in the fridge before baking. A cold crust will bake up flaky and golden brown! A hot crust will melt in the oven.

How to Make Blueberry Pie

1. Make the Pie Dough: You can make the pie crust recipe up to 2 days in advance. Simply make as directed, then store in the fridge until needed. Or freeze the pie dough for up to 2 months.
2. Make the Blueberry Pie Filling: Feel free to store this in the fridge for up to 2 days! Just give it a good stir before use.
3. Roll out the Pie Dough: You’ll roll the bottom crust into a large circle and fit it into the pie pan. For the top crust, you’ll slice it into strips and create a lattice top crust.
4. Make an Egg Wash: This is the key to a golden brown crust! You’ll gently brush the egg wash all over the top crust using a pastry brush.
5. Assemble the Pie: Place the bottom crust in the pie plate, add the blueberry pie filling, then add the top crust. Brush with egg wash and place on a baking sheet.

Bake the Pie: In a 9-Inch Pie Pan

1. Preheat the Oven: For this recipe, you’ll start with the oven at 425 degrees, then reduce then temperature after 15 minutes. Be sure to preheat the oven at least 20 minutes before you plan on baking.
2. Bake the Pie: Place the 9-inch pie pan in the preheated oven until the crust is golden brown and the filling is bubbling.
3. Cool Completely: To get clean slices that don’t ooze everywhere, be sure to cool this pie at room temperature. To cool completely, it’ll take about 3 to 4 hours.

Fresh Blueberries vs Frozen Blueberries

• Fresh blueberries, especially in-season fresh blueberries, will work best.
• But frozen blueberries work beautifully, and if that’s all you have access to, feel free to use frozen blueberries instead.
• Frozen blueberries release more liquid than fresh blueberries, but this recipe has enough cornstarch to handle it.
• If using frozen blueberries, do not thaw them before use.
• I also don’t recommend swapping traditional blueberries for wild blueberries.
• But to combine them, you can swap out 1 cup of the traditional blueberries for wild blueberries. Just toss them in the large bowl with the rest of the filling (don’t boil them down).

How to Cut Pretty Pieces

• The best way to cut pretty neat pieces of pie is by chilling the pie well before slicing! I suggest 4 hours as the minimum, but you can chill overnight for an extra well set pie.
• Use a large, sharp chef’s knife to make small triangular slices.
• A pie server can help you easily lift the slices out of the pie pan and onto serving plates.

Next time you’re craving blueberry pie, skip the store-bought and try this homemade blueberry pie recipe instead!

More Blueberry Pie Recipes:

• Blueberry Hand Pies
• Blueberry Hand Pies with Lemon Poppy Seed Crust
• Blueberry Pie Fudge
• Blueberry Bourbon Hand Pies

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