Homemade Blueberry Pie Recipe

Why You’ll Love This Recipe

Homemade Blueberry Pie is a classic dessert with a buttery, flaky crust and a juicy, sweet-tart blueberry filling. Bursting with fresh or frozen blueberries and enhanced with just the right touch of lemon and spice, this pie is the perfect centerpiece for summer gatherings, holidays, or cozy weekends. Simple, nostalgic, and irresistible.

ingredients

this Recipe

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

for the crust:
all-purpose flour
unsalted butter (cold and cubed)
salt
sugar
ice water

for the filling:
fresh or frozen blueberries
granulated sugar
cornstarch
lemon juice
lemon zest
ground cinnamon
salt
unsalted butter (to dot the filling)
egg (for egg wash)
optional: coarse sugar for topping

directions

Prepare the pie dough: In a food processor or mixing bowl, combine flour, salt, and sugar. Add cold butter and pulse or cut in until mixture resembles coarse crumbs.

Gradually add ice water, mixing until the dough just comes together.

Divide the dough in half, shape into discs, wrap in plastic, and refrigerate for at least 1 hour.

Preheat your oven to 400°F (200°C).

In a large bowl, mix blueberries, sugar, cornstarch, lemon juice, zest, cinnamon, and salt until well coated.

Roll out one disc of chilled dough and fit it into a 9-inch pie dish. Trim the edges.

Pour the blueberry filling into the crust and dot with small pieces of butter.

Roll out the second disc of dough and place over the filling. Trim, crimp the edges, and cut slits or create a lattice for steam to escape.

Brush the top crust with egg wash and sprinkle with coarse sugar if desired.

Bake for 45–55 minutes, until the crust is golden and the filling is bubbling.

Cool completely on a wire rack before slicing.

Servings and timing

This recipe yields 1 pie (8 slices).
Preparation time: 30 minutes
Chilling time: 1 hour
Baking time: 45–55 minutes
Cooling time: 2 hours
Total time: about 4 hours

Variations

Add a pinch of nutmeg or allspice for warmth.
Use a store-bought crust for quicker prep.
Mix in blackberries or raspberries for a mixed berry pie.
Top with whipped cream or vanilla ice cream for serving.

storage/reheating

Store leftover pie covered at room temperature for up to 2 days or refrigerated for up to 5 days.
To reheat, warm slices in a 325°F (160°C) oven for 10–15 minutes.
To freeze, wrap the unbaked or baked pie tightly and store for up to 3 months. Bake or reheat from frozen as needed.

FAQs

Can I use frozen blueberries?
Yes, no need to thaw—just increase cornstarch slightly to absorb extra moisture.

Why is my pie filling runny?
It likely needs more thickener or wasn’t cooled enough before slicing. Let it fully set.

Do I need to pre-bake the crust?
No, for this recipe the crust bakes with the filling.

Can I make the dough ahead of time?
Yes, pie dough can be made up to 3 days in advance or frozen for longer storage.

How do I keep the crust from getting soggy?
Bake the pie on a lower oven rack and make sure the filling thickens properly.

Can I skip the egg wash?
Yes, but it helps the crust brown and gives a glossy finish.

What type of sugar is best for the filling?
Granulated sugar works best, but you can use light brown sugar for a richer flavor.

Can I add vanilla extract?
A small splash can enhance the filling, though it’s optional.

How do I know when it’s done baking?
The crust should be golden brown and the filling should be bubbling through the vents.

Should I refrigerate blueberry pie?
It’s fine at room temp for a couple of days, but refrigerate for longer freshness.

Conclusion

Homemade Blueberry Pie is the ultimate comfort dessert, combining a flaky crust with a juicy, sweet filling that tastes like summer in every bite. Whether you use fresh-picked berries or frozen ones from your freezer, this classic pie is sure to impress and satisfy. Perfect for making memories around the table.

Print