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This is definitely my favorite homemade blueberry pie recipe made from scratch! Juicy blueberries are mixed with sugar and spices, then baked until bubbly in a flaky, homemade pie crust.
No need to worry about a soggy crust - this blueberry pie filling always sets perfectly. It's so thick and delicious!
Of all the fruit pies, blueberry pie is my favorite! Just like our easy apple pie, this blueberry dessert bakes up to perfection time after time.
You can prepare this pie using either fresh or frozen blueberries, giving you the flexibility to enjoy it year-round.
Whether you're aiming to create a traditional holiday pie to celebrate Christmas or Thanksgiving, or if you simply find yourself yearning for it, look no further – the ideal recipe is right here!
Blueberry pie ingredients
Here's what you need to make an easy blueberry pie from scratch.
- pie crust - When it concerns homemade pies, there's nothing that beats a flaky, all-butter pie crust created from scratch. Making pie dough is a breeze, and the results are definitely worth it!
- blueberries - Fresh or frozen can be used which makes this a pie that can be enjoyed year-round.
- sugar - Just a touch of sugar adds just enough sweetness, but not too much which allows the taste of the berries to really shine through.
- cinnamon and nutmeg - The warm spices compliment the flavors of blueberries and give the pie more depth of flavor.
- all-purpose flour - 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 and zest - Lemon juice, as well as lemon zest, gives the pie a brightness and enhances the blueberry flavor.
- butter - A touch of butter dotted on top of the filling gives the pie richness and helps bind the ingredients.
- egg - 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.
Best blueberries for pie
Both fresh blueberries and 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.
Best crust for blueberry pie
You have two options for the crust: our simple all-butter pie crust recipe, or if you prefer sourdough, go for the sourdough pie crust. You'll need two crusts – one for the pie's bottom and another 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.
Equipment needed for making pie
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Step-by-step instructions
Let's go over how to make the perfect blueberry pie from scratch, step-by-step!
Step 1: Prepare the pie crust dough
Prepare your pie 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, adjust your oven rack to the lower third position and preheat your oven to 425°F (218°C).
Step 2: 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 the mixture to sit while you roll out the pie crust.
Step 3: Bottom crust
On a lightly floured surface, roll out a disc of pie dough to a â…›" 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.
Step 4: Top crust
Roll out the second pie dough to a thickness of â…›".
Now, you can decide whether to create a lattice design using the top crust or just place the second crust over the pie filling and fold 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 the 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.
Step 5: 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.
Step 6: 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 it 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 sheet pan to catch any spills that may happen while it's baking.
Step 7: Bake
Bake the pie 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.
The pie is done when the crust is golden brown and the juices are bubbly.
Step 8: Cool
For the pie to set correctly and prevent sogginess, allow it to cool for 3 hours before cutting into it.
Serve alone or with a scoop of vanilla ice cream.
How to store and freeze
Keep the pie in the refrigerator, lightly covered with plastic wrap, for a maximum of 5 days.
If you want to freeze the pie, you can do so for up to 3 months. Just ensure that the pie is completely cooled, then wrap it in multiple layers of plastic wrap to prevent freezer burn.
When it's time to enjoy the pie, let it thaw in the refrigerator overnight and serve it 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!
If you're looking for easy blueberry recipes, make sure to check out our sourdough blueberry muffins and blueberry bread pudding.
More easy pie recipes
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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
- â…› 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: Adjust the oven rack to the lower third position and 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.
PREVIOUS
Bob says
A few minor modifications I use:
1. I add a little vanilla.
2. If you use storebought pie crust, Pillsbury makes the best IMO
3. (most important) DON't add the sugar directly to the filling. The best taste is to leave the filling tart and add the sugar to the crust instead. If you make your own pie crust you should be able to add the sugar to the recipe. If you use a premade pie crust (which I do) I lay both crusts out on a plate or parchment and add half the sugar to each one. I press it into the crust and add a little water which dissolves the sugar and makes it stick to the crust. The result is that the blueberries retain their natural flavor and the sugar in the crust balances the tartness of the filling. A little more labor intensive but entirely worth the small amount of extra time.
Amy says
Thanks for sharing Bob! 🙂
Cindy says
Recipe looks great. So easy. I problem.In ingredients it list 3 T CORN STARCH. In instructions it refers to flour & no corn starch. I went with corn starch. It's backing fingers crossed. I used smaller wild blueberries
Amy says
Corn starch or flour can be used. Please let me know how it turned out!