Blueberry Pie Recipe

Why You’ll Love This Recipe

Blueberry Pie is a beloved classic that showcases juicy, sweet-tart blueberries encased in a golden, flaky crust. It’s the perfect dessert for summer gatherings, holidays, or any time you’re craving a fruit-filled treat. With a homemade or store-bought crust and a luscious filling that sets beautifully, this pie is as satisfying to make as it is to eat.

ingredients

this Recipe

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

fresh or frozen blueberriesgranulated sugarsaltcornstarchlemon juicelemon zestground cinnamoncold butter (cut into small cubes)egg (for egg wash)pie crusts (homemade or store-bought, for top and bottom)

directions

Preheat your oven to 400°F (200°C).

In a large bowl, combine the blueberries, sugar, salt, cornstarch, lemon juice, lemon zest, and cinnamon. Mix until the berries are well coated.

Roll out one pie crust and fit it into a 9-inch pie pan.

Pour the blueberry mixture into the crust and dot the top with small cubes of butter.

Roll out the second crust and place it over the filling. Trim and crimp the edges to seal. Cut slits in the top for steam to escape, or create a lattice top if desired.

Brush the crust with a beaten egg for a glossy finish.

Place the pie on a baking sheet and bake for 20 minutes at 400°F, then reduce the temperature to 350°F (175°C) and bake for another 35-40 minutes, until the crust is golden and the filling is bubbling.

Let the pie cool completely before slicing to allow the filling to set.

Servings and timing

This recipe yields 8 slices.Preparation time: 20 minutesBaking time: 55-60 minutesCooling time: 2 hoursTotal time: about 3 hours

Variations

Add a handful of raspberries or blackberries for a mixed berry pie.

Use a crumble topping instead of a top crust for a rustic look.

Mix in a splash of vanilla extract for added depth of flavor.

Swap lemon zest for orange zest for a citrusy twist.

Add a tablespoon of blueberry jam to intensify the filling.

storage/reheating

Store the pie covered at room temperature for up to 2 days or refrigerate for up to 5 days.To reheat, warm slices in a 300°F oven for 10-15 minutes or microwave for 30-45 seconds.The pie can be frozen for up to 3 months—wrap tightly and thaw in the refrigerator before reheating.

FAQs

Can I use frozen blueberries?

Yes, just don’t thaw them—mix straight from frozen to avoid excess liquid.

How do I prevent a soggy bottom crust?

Use a metal pie pan, bake on the lower oven rack, and consider blind baking the bottom crust for 10 minutes.

Why is my filling runny?

Make sure to use enough cornstarch and let the pie cool completely before slicing.

Can I make it ahead of time?

Yes, it can be made a day ahead and stored covered at room temperature.

What type of crust works best?

A buttery, flaky pie crust is ideal—either homemade or high-quality store-bought.

Can I reduce the sugar?

Yes, but the sweetness balances the tartness of the berries, so adjust to taste carefully.

Should I use a pie shield?

Yes, if the edges start browning too quickly, cover them with foil or a pie shield halfway through baking.

Do I have to use lemon juice and zest?

They enhance the berry flavor but can be omitted or replaced with a splash of vanilla.

Can I add spices?

A dash of nutmeg or cardamom pairs beautifully with blueberries.

Is this pie good warm?

Yes, but let it cool for clean slices—serve warm with ice cream for a comforting dessert.

Conclusion

Blueberry Pie is a timeless dessert that brings together the vibrant flavor of blueberries with the comforting crunch of a flaky crust. Whether enjoyed on its own or topped with a scoop of vanilla ice cream, it’s a dessert that never fails to impress. Simple, satisfying, and bursting with fruit flavor, this pie is sure to become a favorite.

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