This Easy Blueberry Pie is a classic dessert recipe. It has a homemade, flaky, crispy baked pie crust with a fresh, sweet and slightly tart, blueberry filling with a hint of lemon. It’s made with a hand-cut top crust that is absolutely gorgeous (and so easy!). Use fresh or frozen blueberries to make this delicious, beautiful best Blueberry pie recipe!
Easy Classic Blueberry Pie Recipe
Summertime is prime berry picking season, am I right?! Blueberry Pie is one of the most popular of all the fruit pies. My guess is because you don't have to peel or slice the fruit!
No worries if you can’t get some in-season fresh blueberries, I crafted this recipe with frozen blueberries to make sure it turned out perfect, all while knowing it would be even more phenomenal with freshly picked blueberries!
If you have an abundance of blueberries on hand, you have to try this super simple Slow Cooker Blueberry Cobbler recipe. It’s so scrumptious, it’s hard not to eat more than one serving! And this Patriotic Fruit Pizza would be perfect for any upcoming patriotic holidays- think 4th of July, Memorial Day, Flag Day, Veteran’s Day, etc.
What is the Consistency of This Blueberry Pie?
Flaky, crispy, homemade pie crust is baked with a fresh, sweet and slightly tart blueberry filling with a pleasing texture. Stars are cut to layer for the top pie crust for a beautiful and patriotic finish.
I know making your own homemade Blueberry Pie can seem daunting for some people, and add on making your own homemade flaky crust and some of y’all are running for the hills. But, hold on! This easy recipe teaches you how to make a simple yet elegant pie crust that tastes delicious and doesn’t fall apart easily.
Can You Make the Pie Crust Ahead of Time?
- That’s one of the reasons this Easy Blueberry Pie is so EASY! You absolutely can make this crust ahead of time.
- But, if you want to make this pie crust early, you can make it, let it cool, then put it in the fridge for up to 5 days. That means you can make it during the week for a party set for the upcoming weekend and have just the filling and final bake time left to do. This saves you time, and we all know how important time is.
- Getting the crust process done and out of the way is nice because that’s the stresser for so many people. But like I mentioned earlier, this pie is truly an easy pie recipe, so there really is no reason to stress.
Then I’m sharing how to make the best blueberry pie filling, it’s so good you could use it for other recipes or other desserts- maybe even save some to put on some ice cream. YUM!
Give this easy Fresh Blueberry Pie recipe a try and you can thank me later! It’s so good, everyone loves a nice slice of pie, especially topped with a scoop of vanilla ice cream on top!
How to Make a Homemade Blueberry Pie
Ingredients You Will Need:
Crust - 9-inch Pie Dish
Flour, Sugar, Salt, Cold Butter, Cold Shortening, Egg, Lemon Juice, Lemon Zest, Ice Cold Water, Milk
Egg Wash
Egg, Water, Salt
Filling
Blueberries, Sugar, Lemon Juice, Brown Sugar, Vanilla, Salt, Almond Extract, Cornstarch, Turbinado Sugar for Sprinkling
Start by making the crust.
• Whisk the flour, sugar and salt in a medium sized bowl.
• Transfer the flour mixture into a food processor and add the butter and shortening. Pulse the food processor until the butter and shortening have been cut into the flour and the flour is crumbly.
• Add the egg yolk and lemon juice and process until combined.
• With the food processor still going, stream the water and milk in through the feed chute.
• Process until the dough has come together and has balled up on one side of the processor.
• Once the dough has come together, divide into two discs and wrap with plastic wrap. Place the discs into the fridge to chill for 1 hour.
• While the dough is chilling, make the blueberry pie filling. Stir all of the ingredients except the cornstarch in a large bowl.
• Once combined, add the cornstarch and mix until incorporated. Set aside.
• Once the pie dough has chilled, preheat the oven to 350° F. Spray a 9-inch glass pie plate with baking spray.
• Unwrap one dough disc and place between two sheets of parchment paper that have been lightly dusted with flour.
• Use a rolling pin to roll the disc out into a rough 12” circle about ¼” thick.
• Carefully roll the dough around the rolling pin to make it easy for transferring.
• Unroll the dough over the pie pan.
• Press the crust into the bottom and sides of the pie pan.
• Fold the excess dough around the top edge under just the top edge so that it is thicker.
• Crimp the edges. Use a sharp knife to remove any excess dough from around the top edge of the pan.
• Use a fork to poke holes into the bottom of the crust.
• Pour the blueberry mixture into the crust and spread to the edges.
Make the top pie crust.
• Roll dough out in the same manner as the bottom crust.
• Use various sized star cookie cutters to cut out as many stars from the dough sheet as possible. Place the larger stars onto the pie first then follow with the smaller stars. Cover at least 75% of the filling surface (you could use any shape of cookie cutter or make a lattice pie crust design).
Make the egg wash.
• Whisk all ingredients together in a small bowl. Use a pastry brush to brush the egg wash onto the surface of the top crust. Sprinkle the top of the pie crust with turbinado sugar.
• Place the pie into the oven to bake for 55 minutes or until golden brown and baked through. You may need to cover the edge crust with tin foil or a pie shield halfway through baking to prevent it from browning too much.
• Once baked, remove from the oven and let cool on a wire rack for at least 20 minutes before serving.
What to Serve With Amazing Blueberry Pie
This pie would be beautiful on a dessert table. Here are a few other delicious desserts to serve with this fantastic homemade pie:
No-Bake Layered Raspberry Cake
Lemon Meringue Pie
Strawberry Loaf Cake
Old Fashioned Strawberry Shortcake
What is the Best Thickener for Blueberry Pie Filling?
- There are a few different ways you can thicken up your blueberry pie filling if needed.
- The most common pie thickeners are cornstarch (which is what I use), flour, tapioca, arrowroot powder (great for gluten free folks), and potato starch.
How Do You Avoid Runny Filling?
- It’s always a bummer if you go to get a slice of pie and the filling is so runny and makes it too difficult to get a nice slice.
- To avoid having that issue, make sure you let the pie bake per the recipe and let it fully cool before getting a slice. I also recommend using smaller blueberries if you can and ensure that you have a good amount of thickener in the filling, in our case, I used cornstarch in the filling.
Easy Blueberry Pie Tips and Variations
- You can create the traditional pie crust lattice on top of your blueberry pie if desired. To do this, all you have to do is roll out the pie dough, crimp the edges together and remove any excess dough. Then use a sharp knife to cut 4 lines into the center of the dough so the pie filling can vent.
- If using fresh picked blueberries, use the ripest juicy blueberries you can find to give your pie a rich and tasty blueberry flavor.
Substitutions
- Shortening - If you don’t want to use shortening in this recipe, you can swap it out for butter to create an all-butter pie crust.
- Milk - You can swap the milk out for ice cold water if needed.
- Brown Sugar - I used brown sugar in the filling, but regular granulated sugar can be used in place of the brown sugar.
- Almond Extract - I like to use almond extract, but you may use vanilla extract if desired.
Tips for Easy Blueberry Pie
- The crust can be made ahead of time and refrigerated up to 5 days in advance.
- For a traditional top crust, simply place the rolled out crust on top of the filling, crimp the edges together and cut off any excess dough. Use a knife to cut 4 lines into the center of the dough to allow it to vent.
How to Store This Easy Blueberry Pie
• Leftover blueberry pie should be stored in its original pie plate if possible, covered in plastic wrap and aluminum foil. If you can’t use the pie plate, you can store individual slices of pie in airtight containers.
• However you store it, it can be kept at room temperature for up to 2 days and can be stored in the refrigerator for up to 5 days.
How to Reheat Blueberry Pie
• If you’re reheating the whole pie, you can toss it back in the oven for a few minutes.
• However, if you just have a slice or two, you can use the microwave for faster reheating. But, you can still reheat your individual slices in the oven if desired. Whichever way works for you.
• You don't need to heat this pie to enjoy it. I like mine at room temperature.
You Might Like These Easy Dessert Recipes
Lemon Bundt Cake
Piña Colada Cupcakes
Cinnamon Apple Muffins
Chocolate Peanut Butter Cake
Now you can see how easy it is to make a homemade scrumptious blueberry pie. So gather your ingredients and get ready to wow your family and friends with this super Easy, perfect Blueberry Pie!
Head out to your local Blueberry picking patch and get to gathering all the best, in-season, ripe, fresh blueberries you can get your hands on to make this incredibly Easy Blueberry Pie!
If you make this Easy Blueberry Pie recipe, please let me know. You can leave a comment with a star rating below. I would like to know how you liked it.
Blueberry Pie Recipe
Equipment
- Rolling Pin
- Food Processor
Ingredients
Crust
- 2 ⅔ cups Flour
- 2 Tablespoons Sugar
- 1 ½ teaspoons Salt
- ½ cup Cold Butter cubed
- ⅓ cup Cold Shortening cubed
- 1 Egg well beaten
- 1 ½ teaspoons Lemon Juice
- 3 Tablespoons Ice Cold Water
- 2 Tablespoons Milk
Egg Wash
- 1 Egg
- 1 teaspoon Water
- ¼ teaspoon Salt
Filling
- 4 ½ cups Blueberries frozen
- ½ cup + 1 Tablespoon Sugar
- 3 Tablespoons Lemon Juice
- 2 Tablespoons Brown Sugar
- 1 teaspoon Vanilla
- ¾ teaspoon Salt
- ½ teaspoon Almond Extract
- 3 ½ Tablespoons Cornstarch
- Turbinado Sugar for Sprinkling
Instructions
- Start by making the crust. Whisk the flour, sugar and salt in a medium sized bowl. Transfer the flour mixture into a food processor and add the butter and shortening. Pulse the food processor until the butter and shortening have been cut into the flour and the flour is crumbly. Add the egg yolk and lemon juice and process until combined. With the food processor still going, stream the water and milk in through the feed chute. Process until the dough has come together and has balled up on one side of the processor.
- Once the dough has come together, divide into two discs and wrap with plastic wrap. Place the discs into the fridge to chill for 1 hour.
- While the dough is chilling, make the filling. Whisk all of the ingredients except the cornstarch in a large bowl. Once combined, add the cornstarch and mix until incorporated. Set aside.
- Once the pie dough has chilled, preheat the oven to 350°F. Spray a 9” pie pan with baking spray. Unwrap one dough disc and place between two sheets of parchment paper that have been lightly dusted with flour.
- Use a rolling pin to roll the disc out into a rough 12” circle about ¼” thick. Carefully roll the dough around the roll pin to make it easy for transferring. Unroll the dough over the pie pan. Press the crust into the bottom and sides of the pie pan.
- Fold the excess dough around the top edge under just the top edge so that it is thicker then crimp the edges.
- Use a sharp knife to remove any excess dough from around the top edge of the pan. Use a fork to poke holes into the bottom of the crust. Pour the filling into the crust and spread to the edges.
- To make the top crust, roll out in the same manner as the bottom crust. Use various sized star cookie cutters to cut out as many stars from the dough sheet as possible. Place the larger stars onto the pie first then follow with the smaller stars. Cover at least 75% of the filling surface.
- To make the egg wash, whisk all ingredients together in a small bowl. Use a pastry brush to brush the egg wash onto the surface of the top crust. Sprinkle it with turbinado sugar.
- Place the pie into the oven to bake for 55 minutes or until golden brown and baked through. You may need to cover the edge crust with tin foil halfway through baking to prevent it from browning too much. Once baked, remove from the oven and let cool for 20 minutes before serving.
Notes
FAQs:
Substitutions:Shortening - This will work as an all butter crust so the shortening can be omitted and butter can be used instead.
Milk - Ice water may be used instead.
Brown sugar - In the filling, regular granulated sugar can be used in place of the brown sugar.
Almond extract - Vanilla extract may be used in place of the almond extract.
Did you make this recipe? Let me know!