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This recipe is hands down my favorite homemade blueberry pie made from scratch! Juicy blueberries are combined with sugar and spices then baked until bubbly in a flaky, buttery pie crust.
There's no need to worry about a soggy crust because this blueberry filling sets up perfectly every time. It's thick and delicious, never runny!
Of all the fruit pies out there, blueberry pie is my favorite! Just like our easy apple pie, this one bakes up to perfection time after time.
This pie can be made with either fresh or frozen blueberries which means you can make it anytime of the year.
So whether you want to make a classic holiday pie for Christmas or Thanksgiving, or you just get a craving, you've found the perfect recipe!
What you need
Here's what you need to make an easy blueberry pie from scratch.
- pie crust
- blueberries
- sugar
- cinnamon
- nutmeg
- flour (or cornstarch)
- lemon juice and zest
- butter
- egg
Best crust for blueberry pie
When it comes to homemade pies, nothing beats a flaky, all-butter pie crust that's made from scratch. It's so easy to make pie dough and it's worth the effort.
Try our all-butter pie crust recipe or our sourdough pie crust. You'll need two crusts, one for the bottom of the pie and one for the top.
The crust can be made a few days in advance and kept in the fridge or frozen until ready to assemble your blueberry pie.
If you decide to use a store-bought crust, make sure to follow the directions on the packaging to determine when to take the crust out of the fridge in order to handle it more easily.
It will need about 30 minutes or so to come to room temperature in order to roll it out without it tearing.
There is no need to pre-bake the pie crust before pouring the filling into it. When making fruit pies, the crust and the filling bake at the same time.
Best blueberries for pie
Either fresh or frozen blueberries work with this recipe. If you are using frozen blueberries, allow them to thaw slightly before mixing them with the rest of the pie filling ingredients.
This will allow some of the juices to start releasing from the fruit which will help the other ingredients to cling to the berries.
The flour added to the filling is a thickening agent that will mix with the juices from the berries and thicken the pie filling as it bakes. This is what keeps the pie from being runny or soupy.
Cornstarch, arrowroot powder or tapioca powder can also be used in place of flour using equal amounts called for in the recipe.
Lemon juice, as well as lemon zest, gives the pie a brightness and enhances the blueberry flavor.
A touch of butter dotted on top of the filling gives the pie a richness and helps bind the ingredients.
A lightly beaten egg is brushed over the pie dough right before it goes into the oven to give the crust a shiny golden crust.
Equipment needed for making pie
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Step by step instructions
Let's go over how to make an easy blueberry pie from scratch, step-by-step!
Prepare the pie crust dough
Prepare your pie crust dough early enough so that it can be rolled out once you are ready to bake your pie. You'll need a minimum of two hours if you are making a pie crust from scratch.
When you are ready to assemble the pie, preheat your oven to 425°F (218°C).
Make the pie filling
Make the pie filling by tossing the blueberries in a bowl with the sugar, cinnamon, nutmeg, flour and the zest and juice from a lemon in a large bowl. Allow it to sit while you roll out the pie crust.
Bottom crust
On a lightly floured surface, roll out a disc of pie dough to a ⅛" thickness and transfer it to the bottom of a 9" pie dish.
Use your fingers to gently press the pie crust onto the plate so there are no spaces between the dough and the plate.
Give the blueberry pie filling another stir and pour it into the crust. Use a spatula to spread it evenly and then arrange the small cubes of cold butter across the top of the filling.
Top crust
Roll out the second pie dough to a ⅛" thickness. At this point you have a choice whether to make a lattice design with the top crust or simply lay the second crust over the pie filling and tuck in the edges.
How to make a lattice crust design
If you are making a lattice crust design, cut the top crust into 1" strips with a sharp knife. Lay the strips in one direction over the top of the pie.
Starting from the center, pull back every other strip halfway. Lay one strip in the opposite direction and pull the strips back into their original place.
Do this again, but pull back the strips that weren't used the first time. Repeat until your pie is covered with the strips of crust.
OR, if you'd like an easier option, after rolling out the top crust, lay it over the pie dish. Use a sharp knife to trim the excess dough from around the edge of the pie plate.
Use your fingers to pull both the bottom and top pie crust up and slightly away from the edge of the pie dish.
Fold the edge under itself and press down to seal the edge in place. Rotate the pie a quarter turn and repeat until edges are neatly tucked in.
Use a sharp knife to cut slits in the top of the crust in order to allow steam to escape as it bakes.
Egg wash
Once the top crust is in place, beat an egg in a small bowl and then use a pastry brush to brush the egg over the top of the pie crust.
Pie shield
In order to protect the edges of the pie from over-browning, use a long strip of aluminum foil (about 38" long) by folding it in half lengthwise and then folding in half again, lengthwise.
Wrap it around the edges of the pie plate and over the edges of the crust. This is referred to as a "pie shield".
Place the pie on a baking sheet to catch any spills that may happen while it's baking.
Bake
Bake in a preheated 425°F (218°C) oven for 20 minutes. Remove the pie shield from the pie, turn down the oven to 375°F (190°C) and bake an additional 30-40 minutes or until the crust is golden brown and the juices are bubbly.
Cool
In order for the pie to set properly and avoid being runny, let it cool for 3 hours before slicing.
How to store and freeze
Store the pie in the fridge, loosely covered with plastic wrap, for up to 5 days.
You can also freeze the pie for up to 3 months. Make sure to wrap the completely cooled pie in several layers of plastic wrap to avoid freezer burn.
When you are ready to serve the pie, allow it to thaw overnight in the fridge and serve at room temperature.
If you want to make blueberry pie filling that you can preserve in a water-bath canner, check out our canning recipe. It makes enough for 4 blueberry pies!
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Easy Blueberry Pie
INGREDIENTS
- 2 (9") pie crust (use one full recipe which makes 2 pie crusts)
- 4 cups fresh or frozen blueberries (if frozen allow to slightly thaw before mixing)
- 1-2 tablespoons lemon juice, plus the zest of the lemon
- ¾ cups granulated sugar
- 3 tablespoons corn starch (or tapioca starch or arrowroot)
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 tablespoon butter (cut into small cubes)
- 1 large egg (lightly beaten for egg wash)
INSTRUCTIONS
- Pie Crust: Prepare the pie crust as directed, allowing time for it to chill before rolling it out. (If using a store-bought pie crust, follow the directions on the packaging to determine when to take it out of the refrigerator.)
- Pie Filling: Preheat your oven to 425°F (218°C). Make the pie filling by tossing the blueberries in a bowl with the sugar, cinnamon, nutmeg, flour and the zest and juice from a lemon in a large bowl. Allow it to sit while you roll out the pie crust.
- Bottom Crust: On a lightly floured surface, roll out a disc of pie dough to a ⅛" thickness and transfer it to the bottom of a 9" pie dish. Use your fingers to gently press the pie crust onto the plate so there are no spaces between the dough and the plate. Give the blueberry pie filling another stir and pour it into the crust. Use a spatula to spread it evenly and then arrange the small cubes of cold butter across the top of the filling. Roll out the second pie crust to a ⅛" thickness.
- Top Crust: At this point you have a choice to make a lattice design with the top crust or simply lay the second crust over the pie filling and tuck in the edges.lattice crust design: If you are making a lattice crust design, after rolling out the top crust, cut it into 1" strips with a sharp knife. Lay half of the strips in one direction over the top of the pie. Starting from the center, pull back every other strip halfway. Lay one strip in the opposite direction and pull the strips back into their original place. Do this again, but pull back the strips that weren't used the first time. Repeat until your pie is covered with the strips of crust.ORsimple crust design: After rolling the top crust over the pie dish, use a sharp knife to trim the excess dough from around the edge of the pie plate. Use your fingers to pull both the bottom and top pie crust up and slightly away from the edge of the pie dish. Fold the edge under itself and press down to seal the edge in place. Rotate the pie a quarter turn and repeat until edges are neatly tucked in. Use a sharp knife to cut slits in the top of the crust in order to allow steam to escape as it bakes.
- Egg Wash: Beat the egg in a small bowl and then use a pastry brush to brush it over the top of the pie crust.
- Pie Shield: In order to protect the edges of the pie from over-browning, use a long strip of aluminum foil (about 38" long) by folding it in half lengthwise and then folding in half again, lengthwise. Wrap it around the edges of the pie plate and over the edges of the crust. Place the pie on a baking sheet to catch any spills that may happen while it's baking.
- Bake: Bake in a preheated 425°F (218°C) oven for 20 minutes. Remove the pie shield from the pie, turn down the oven to 375°F (190°C) and bake an additional 30-40 minutes or until the crust is golden brown and the juices are bubbly.
- Cool: In order for the pie to set properly and avoid being runny, let it cool for 3 hours before slicing.
NOTES
- This blueberry pie can be made ahead of time and stored in the fridge for up to 5 days.
- Baked blueberry pie can be frozen, after it has cooled completely, wrapped in plastic for up to 3 months. Allow to thaw overnight in the fridge before serving at room temperature.
Nutrition
This post was originally posted in August 2021 and has been updated with new pictures and more detailed instructions.
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