There’s something undeniably comforting and timeless about a slice of freshly baked blueberry pie. Each bite is filled with a flaky, buttery crust and sweet and juicy blueberry pie filling. It makes the best summertime dessert, especially to serve at potlucks, group gatherings, and summer birthday parties!
Making a homemade blueberry pie is much simpler than you might think! For my recipe, you don’t need to precook the filling either, making it even faster to put together. Enjoy a slice of pie paired with a scoop of vanilla ice cream, a dollop of whipped cream, or simply as-is. It is the perfect finish to nearly any summer or al fresco meal. For more blueberry dessert recipes, try my blueberry galette, blueberry crisp, or blueberry buckle.
What You Need to Make This Recipe
Pie crust – make homemade pie crust for the best blueberry pie recipe, or use 2 store-bought pie crusts for easier prep.
Blueberries – I recommend using fresh blueberries for the juiciest flavor. You can also use 6 cups of frozen blueberries if fresh blueberries aren’t in season or to save a last-minute trip to the grocery store.
Lemon – fresh lemon juice helps to balance the sweetness and enhances the flavor of the blueberries. For a more aromatic citrus flavor, add optional lemon zest as well.
Sugar – granulated white sugar adds the perfect amount of sweetness and also helps create a syrupy consistency for the filling.
Cornstarch – helps to thicken the blueberry pie filling recipe so it sets and isn’t runny.
Cinnamon – this ingredient is optional but I highly recommend adding it for a rich subtle warmth that compliments the blueberries.
Butter – use cold unsalted butter, diced into cubes, to best control the seasoning of the recipe.
Egg wash – this egg and water mixture gives the baked pie dough a beautiful golden brown color and adds a glossy sheen.
How to Make Blueberry Pie
1. Preheat the oven to 425°F. On a lightly floured surface, roll one disk of pie dough into a 13-inch circle. Place the flattened dough in a 9-inch pie pan and let the excess pie dough hang over the edges.
2. In a large bowl, combine the blueberries, lemon zest, and lemon juice, tossing them until combined.
3. Add the sugar, cornstarch, cinnamon, and salt to the bowl of blueberries.
4. Stir until the berries are well coated in the sugar mixture.
5. Pour the filling into the pie crust and gently pat it out into an even layer.
6. Dot the cubes of butter all over the top of the filling, distributing it evenly.
7. Roll the remaining pie crust into a 12-inch circle. Cut the dough into 10-12 strips, about 1-inch wide, using a pastry wheel or knife. Arrange the strips on top of the pie in a lattice top pattern by weaving the strips over and under one other. Trim the excess dough so there is about 1 inch of overhang from the edge of the pie dish. Tuck the excess dough under itself and crimp the edge with your fingers to seal the dough.
8. Lightly brush the pie crust with the egg wash, and sprinkle with more sugar if desired. Place the pie on a rimmed baking sheet and bake for 20 minutes. Reduce the oven temperature to 350°F and continue baking for 35-45 minutes, or until the crust is a deep golden brown and the filling is bubbling around the edges. Let the pie cool completely before slicing, or for about 4 hours.
How to Make a Lattice Pie Crust
Start by rolling out the pie dough into a 12-inch circle. Cut the dough into twelve 1-inch-wide strips using a pastry wheel or knife. Place 6 strips on top of the pie at an equal distance apart. Start by folding back every other strip on top. Place one of the other 6 strips perpendicular to the strips on top, close to the base of the folds. Unfold the strips, placing them back over the pie and on top of the new perpendicular strip. Repeat, alternating the strips that are folded back each time. This will weave each strip together, creating a beautiful lattice top. Trim and crimp the edges once all of the strips have been placed.
Is it better to cook the blueberry pie filling?
I like making blueberry pie with a fresh berry filling to save on time and to produce a filling with the best texture. There is enough cornstarch in the filling to thicken the blueberries during baking, and by not cooking the filling first, the berries keep their shape better. By not cooking the filling first, you end up with plump, juicy blueberries in every bite of pie!
Why is my blueberry pie filling runny?
Underbaking will result in a runny filling. Make sure the filling is very bubbly around the edges and in the center before removing it from the oven. If you have a thermometer, you can insert it into the pie and make sure it has reached 195-205°F (hot enough to set the cornstarch).
Not using enough cornstarch will make the filling too watery. Be sure to properly measure the cornstarch, and if you’re nervous about it, you can use 1 tablespoon per cup of blueberries for added insurance.
Slicing the pie while it is still warm means the filling will pool and run out of the crust. Cornstarch needs heat the activate but sets after it has cooled. Make sure the pie has cooled to room temperature before cutting into the pie for a clean slice. Youc an also refrigerate it first, for a perfect slice!
Can I use frozen blueberries?
Yes, you can use frozen instead of fresh berries for the blueberry pie filling. Do not thaw them before assembling and baking the pie. You will need to increase the baking time by 10-20 minutes because the filling will be cold when it goes into the oven. I recommend shielding the edges of the pie crust once you drop the oven temperature to prevent the edges from burning during the extra baking time. Loosely tent the edges with aluminum foil or use a pie shield.
Can I substitute some of the blueberries?
Yes! Other berries, like whole raspberries and blackberries, would be great additions. Chopped strawberries or pitted cherries would also be great. For a blueberry-forward flavor, only replace 1 to 2 cups of blueberries with the other fruit.
How to Store and Freeze Blueberry Pie
Once baked, blueberry pie should be covered loosely with foil or stored in a a cake stand with a lid and can be kept at room temperature for up to 2 days. For longer storage, refrigerate the covered pie for up to 1 week. You can freeze baked blueberry pie by tightly wrapping a whole pie or pie slices in plastic wrap and then foil and freezing for up to 1 month. Thaw in the fridge overnight before slicing.
Pro Tips for this Recipe
- Reduce the oven temperature and cooking time for store-bought crusts. The premade crusts can cook quicker than the filling at a higher temperature resulting in an overcooked crust and undercooked filling. I recommend baking prepared pie crusts at 375ºF for about 50 minutes, keeping the same temperature throughout.
- Shield the pie crust while baking. If the pie crust starts to brown too quickly while cooking in the oven, use a pie shield or tent a piece of aluminum foil over the edges of the crust. This will prevent it from burning and help it cook at the same rate as the filling.
- Use other citrus zest: Swap out the lemon zest for orange zest or lime zest and vary up the flavor of the filling!
- Make the pie gluten-free: Use a gluten-free baking flour for a homemade pie crust, or purchase refrigerated gluten-free pie dough sheets to use in this recipe. The filling is naturally gluten-free since cornstarch is used as the thickening agent.
Frequently Asked Questions
Though they do not need to, they do last longer when refrigerated. You can store this recipe for blueberry pie covered at room temperature for up to 2 days or in the refrigerator for up to 1 week. Reheat the pie if you want to enjoy it warm in the oven at 350ºF for 10-15 minutes.
If the pie is refrigerated for several days, the cornstarch can start to break down and release liquid, causing the filling to become runny or “weep.” This doesn’t typically happen unless it has been stored for over a week and sometimes after freezing. If you plan to freeze leftovers, you can use tapioca starch instead of cornstarch in the filling to help prevent this from happening.
For a mixed berry pie, use a mixture of 6 cups of your favorite summer berries – raspberries, blackberries, and chopped strawberries are all great options! You can even add chopped peaches or plums. Add flavorings to the filling, like ½ teaspoon ground cardamom or ground ginger or a splash of almond extract. For mini pies, make a half batch of the pie filling before dividing it between ten 3-inch mini pie crusts. Crimp on top crusts or weave on mini lattices before baking at 375 for about 25 minutes.
Yes, you can make blueberry pie ahead of time! The pie crust can be made up to 3 days in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. You can also prepare the entire recipe and store the baked pie covered in the fridge for up to 2 days before slicing.
Roughly, there are 3 to 3½ cups of blueberries in 1 pound. Since blueberries vary in size, measuring volume vs. weight isn’t always exact. When purchasing blueberries for this recipe, I recommend buying 2 pounds (900g/32 ounces).
If you love this recipe try these out!
If you’ve tried this Blueberry Pie recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Blueberry Pie
Video
Equipment
- Pie pan
- Large baking sheet
Ingredients
- 1 recipe homemade pie crust (or 2 store-bought)
- 6 cups fresh blueberries (900g)
- 1 tablespoon lemon zest (optional)
- 3 tablespoons fresh lemon juice
- ⅔ cup granulated sugar (133g)
- 5 tablespoons cornstarch (30g)
- ½ teaspoon ground cinnamon (optional)
- Pinch of salt
- 2 tablespoons butter diced
- 1 large egg beaten with 2 teaspoons water for egg wash
Instructions
- Preheat the oven to 425°F.
- On a lightly floured surface, roll one disk of pie dough into a 13-inch circle. Place in a 9-inch pie pan, and let the excess pie dough hang over the edge.
- In a large mixing bowl, combine the blueberries, lemon zest, and lemon juice, tossing to combine. Add the sugar, cornstarch, cinnamon, and salt and stir until the berries are well coated in sugar. Pour the filling into the pie crust and pat it out into an even layer. Dot the butter all over the top of the filling.
- Roll the remaining pie crust into a 12-inch circle. Cut the dough into 10 to 12 strips, about 1-inch wide, using a pastry wheel or knife. Arrange the strips on top of the pie in a lattice pattern by weaving the strips over and under each other. Trim the excess dough (top and bottom crust), so there is about 1-inch of overhang from the edge of the pie dish. Tuck all of the excess under and crimp the edge.
- Lightly brush the pie crust with egg wash, and if desired, sprinkle with more sugar. Place the pie on a rimmed baking sheet.
- Bake for 20 minutes. Reduce the oven temperature to 350°F and continue baking for 35 to 45 minutes, or until the crust is a deep golden brown and filling is bubbling around the edges. Tent the pie with foil or the edges with a pie shield if the crust starts to brown too quickly. Let the pie cool completely before slicing, about 4 hours.
Notes
- Reduce the oven temperature and cooking time for store-bought crusts. The premade crusts can cook quicker than the filling at a higher temperature resulting in an overcooked crust and undercooked filling. I recommend baking prepared pie crusts at 375ºF for about 50 minutes, keeping the same temperature throughout.
- Shield the pie crust while baking. If the pie crust starts to brown too quickly while cooking in the oven, use a pie shield or tent a piece of aluminum foil over the edges of the crust. This will prevent it from burning and help it cook at the same rate as the filling.
- Use other citrus zest: Swap out the lemon zest for orange zest or lime zest and vary up the flavor of the filling!
- Make the pie gluten-free: Use a gluten-free baking flour for a homemade pie crust, or purchase refrigerated gluten-free pie dough sheets to use in this recipe. The filling is naturally gluten-free since cornstarch is used as the thickening agent.
