This blueberry pie recipe is so simple! If you’ve never made a pie from scratch, you’re in the right place. I’ll walk you through the whole process. Blueberries shine in this pie. We keep the blueberry filling simple with sugar, lemon zest, and a little spice. I love it.
Key Ingredients
Pie crust: You can use homemade or store-bought pastry. I use my favorite flaky pie crust recipe to make this blueberry pie. It’s made with butter and hasn’t failed me yet. Blueberries: I love fresh blueberries in this pie recipe. You can use frozen blueberries, but I recommend adding them to the pie while still frozen. Sugar: I use granulated sugar in the blueberry pie filling, but brown sugar would be fine. If your blueberries seem really tart, slightly increase the sugar. I’ve included tips for how much below the recipe. Lemon zest, cinnamon, and allspice: I love lemon and blueberry together. The cinnamon and allspice add a bit of warmth to the filling, but I only add a small amount since I love it when the blueberries shine. Cornstarch: We need cornstarch to thicken the pie filling. Although some recipes call for flour, cornstarch worked best in our testing. Butter: A tiny bit of butter makes the filling shiny and extra delicious. Egg yolk and cream: We whisk them together for our egg wash, which we brush over the crust. As the pie bakes, the egg and cream make the crust turn golden and shiny.
How to Make Blueberry Pie
I highly recommend starting with our homemade pie crust to make the best blueberry pie pie. It’s simple to make and never fails (I talk about our favorite pie crust recipe here). When you’ve got your pie dough made, you’ll need to roll it out. We’ll use half of the dough for the bottom crust and half to lattice the top of our pie. My favorite blueberry pie filling is simple! We toss blueberries with sugar, cornstarch, cinnamon, allspice, salt, and a little lemon zest and then add it to our pie crust. I love adding a lattice crust to blueberry pie. The juices in the filling bubble out over the lattice, making the pie look perfectly humble and homemade. If you’ve never added a lattice crust, it can seem daunting, but you can do it! It’s easy (we promise), and if you watch the video, we walk you through the entire process. If you don’t want to go the lattice route, you can always place a sheet of dough over the filling and then add slits to the top (like we did for this cherry pie). Or add a crumble topping, like the one we used for this delicious blueberry crumble. Before baking, I brush the crust with a rich egg wash made from egg yolk and cream. Then we bake until bubbling and golden brown. The most difficult part of making homemade blueberry pie is waiting for it to cool. You need to wait 2 to 3 hours before cutting it. Otherwise, the filling will spill out and make the crust soggy. Then, serve the pie with ice cream or whipped cream. I also love coconut whipped cream.
Storing Homemade Blueberry Pie
Homemade blueberry pie lasts up to 2 days, covered on the counter or in the fridge for up to 5 days. For the best results, wrap the pie with plastic wrap or store it in an airtight container. Baked blueberry pie can be frozen for up to 3 months when wrapped tightly in plastic wrap and aluminum foil. Thaw overnight in the fridge.
More Easy Pie Recipes
Easy Cherry Pie Strawberry Pie Our Favorite Apple Pie Handheld Berry Pies
If you do not add the lattice, you can top the pie with a full sheet of pie dough. Be sure to cut a few slits to allow steam to escape before baking. Blueberry pie is finished baking when you see the juices in the filling bubbling. If you remove the pie before the filling bubbles, the filling will be too thin and run out onto your plate after slicing. 2 pounds (900g) fresh blueberries, about 6 cups 2/3 cup (130g) granulated sugar 1/4 cup (30g) cornstarch 2 teaspoons lemon zest 1/8 teaspoon ground cinnamon 1/8 teaspoon ground allspice 1/8 teaspoon fine sea salt 1 tablespoon (14g) butter, cut into small squares 1 egg yolk 1 tablespoon heavy cream 1 tablespoon coarse sugar, for top 2Carefully place the dough into the pie dish without stretching it, and trim the edges to within 1 inch of the dish. Refrigerate while you prepare your filling. 2Transfer the blueberry filling to the prepared pie crust, and then place the pie back into the refrigerator while you prepare the lattice crust. 2Gently fold back the second and fourth strips, then lay another strip of dough perpendicular to them. Unfold the folded strips. Repeat folding back the first, third, and fifth strips and laying another perpendicular strip. Continue until the pie is covered. Check out our How to Make a Lattice Crust video for a visual guide. 3Trim any excess dough to ¾-inch from the dish edge. Fold the edges of the lattice and the bottom crust under, making a thicker border on the dish’s lip. Crimp the edges as desired. Dot the butter over the open lattice areas. 4Whisk the egg yolk and cream to create an egg wash, then brush it over the crust. Sprinkle with coarse sugar and refrigerate the pie for 10 minutes before baking. 2Place the pie on the hot baking sheet and bake for 20 minutes. Then, reduce the oven temperature to 350°F (177°C) and continue baking for another 35 to 45 minutes. The pie is done when the crust is golden brown and the filling is bubbling enthusiastically. 3If you notice the crust edges browning too quickly, cover them with aluminum foil and continue baking until the pie is fully cooked. 4Allow the pie to cool for two to three hours before cutting for the best results (this gives the filling time to thicken and set properly).
