There’s something truly magical about a homemade Blueberry Pie: the way the crust shatters with every forkful, the vibrant burst of juicy berries, and the sweet perfume that fills your kitchen as it bakes. This classic dessert is a celebration of summer’s best fruit, wrapped in a buttery, golden crust that’s just as irresistible as the filling. Whether you’re making it for a backyard picnic or simply to satisfy a craving, Blueberry Pie has a way of bringing people together and sparking pure delight in every slice.
Ingredients You’ll Need
This Blueberry Pie keeps things classic and simple, letting each ingredient shine through for a bake that’s bursting with flavor and color. Every component, from the buttery crust to the juicy blueberries, plays a vital role in creating that perfect bite.
- All-purpose flour (2 1/2 cups): The foundation of your flaky pie crust, providing structure and a tender crumb.
- Salt (1 teaspoon): Enhances flavor and balances the sweetness, making every bite sing.
- Granulated sugar (1 teaspoon for crust, 3/4 cup for filling): Just a touch in the dough and plenty in the filling to bring out the natural sweetness of the blueberries.
- Unsalted butter (1 cup cold for crust, 1 tablespoon for filling): Cold butter is the secret to a rich, flaky pastry, while a bit in the filling adds silkiness.
- Ice water (6–8 tablespoons): Helps bring the dough together without making it tough; keep it cold for maximum flakiness.
- Fresh blueberries (5 cups): The star of the show—choose plump, sweet berries for the juiciest, most flavorful pie.
- Cornstarch (1/4 cup): Thickens the filling so it sets up beautifully when sliced.
- Lemon juice (1 tablespoon) and lemon zest (1 teaspoon): A duo that brightens up the filling and complements the berries perfectly.
- Ground cinnamon (1/2 teaspoon): Adds a subtle warmth and depth to the filling.
- Salt (1/4 teaspoon for filling): Just enough to enhance the blueberry flavor.
- Egg (1, beaten with 1 tablespoon water): For a shiny, golden finish on your crust.
- Coarse sugar (1 tablespoon): Sprinkled on top for a sweet, sparkly crunch.
How to Make Blueberry Pie
Step 1: Make the Pie Dough
Start by whisking together the flour, salt, and a touch of sugar in a large bowl. Add the cold, cubed butter and work it in with a pastry cutter or your fingertips until the mixture looks like coarse crumbs—think pea-sized bits of butter for ultimate flakiness. Gradually drizzle in ice water, a tablespoon at a time, gently mixing until the dough just comes together. Divide it in half, form into discs, wrap in plastic, and chill for at least an hour. This rest time is key for a tender, easy-to-roll crust.
Step 2: Prepare the Blueberry Filling
While your dough chills, make the vibrant blueberry filling. In a large bowl, toss together the fresh blueberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt. The cornstarch will help thicken the filling as it bakes, while the lemon brings brightness and the cinnamon adds a hint of cozy spice. Set this aside so the flavors can mingle while you roll out your dough.
Step 3: Roll Out and Assemble the Pie
On a lightly floured surface, roll out one disc of dough into a circle just a bit larger than your pie dish. Carefully fit it into a 9-inch pie plate, letting the edges hang over. Pour in your luscious blueberry filling, then dot the top with small pieces of butter for extra richness. Roll out the second dough disc and place it over the filling—either as a full top crust with a few slits (to let steam escape) or, for a showstopping effect, weave it into a lattice.
Step 4: Seal, Glaze, and Sprinkle
Trim any excess dough from the edges, then crimp them together to seal in all that juicy goodness. Brush the top crust with your egg wash for that irresistible golden sheen, and finish with a generous sprinkle of coarse sugar. This not only makes your Blueberry Pie sparkle, but adds a lovely crunch with every bite.
Step 5: Bake to Perfection
Bake your pie at 400°F for the first 20 minutes, then lower the heat to 375°F and continue baking for 35–40 minutes. Your Blueberry Pie is ready when the crust is deeply golden and the filling is bubbling up through the vents or lattice. Let it cool for at least two hours before slicing—this patience pays off with perfectly set slices and no runny mess.
How to Serve Blueberry Pie
Garnishes
A classic Blueberry Pie is a beauty on its own, but a dollop of freshly whipped cream or a scoop of vanilla ice cream takes it to dreamy new heights. For an extra touch, try a sprinkle of powdered sugar or a few fresh blueberries scattered over each slice.
Side Dishes
Keep the spotlight on your Blueberry Pie by serving it with simple sides. A handful of mixed berries, a light fruit salad, or even a crisp glass of lemonade complement the pie’s sweetness without overpowering it.
Creative Ways to Present
If you want to get fancy, try serving individual mini pies or mason jar pies for a fun, portable twist. For gatherings, slice the Blueberry Pie into small wedges and offer alongside other fruit pies for a colorful dessert buffet. Don’t forget to show off that beautiful lattice crust—your guests will be wowed!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Blueberry Pie (lucky you!), simply cover the pie loosely with foil or plastic wrap and keep it at room temperature for up to two days. For longer storage, pop it in the fridge, where it will stay fresh for an additional two days.
Freezing
To freeze, let your Blueberry Pie cool completely, then wrap it tightly in plastic wrap and a layer of foil. It will keep beautifully in the freezer for up to three months—just thaw overnight in the fridge before enjoying.
Reheating
For that just-baked warmth, reheat slices of Blueberry Pie in a 350°F oven for about 10–15 minutes. This helps revive the crispness of the crust and brings the filling back to its gooey, luscious best. Avoid microwaving if you can, as it can make the crust soggy.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work wonderfully in this pie—just use them straight from the freezer without thawing to prevent excess liquid in your filling.
How do I prevent a soggy bottom crust?
A hot oven helps set the crust quickly, so be sure to preheat well. Also, using the right amount of cornstarch thickens the filling and keeps it from soaking the bottom crust. For extra insurance, you can sprinkle a little flour or finely ground almonds over the bottom before adding the filling.
What’s the best way to make a lattice crust?
Roll out your second dough disc and cut it into even strips. Lay half across the pie, then weave the remaining strips over and under to create a beautiful lattice. Don’t worry about perfection—homemade charm is part of what makes Blueberry Pie special!
Can I make Blueberry Pie ahead of time?
Definitely! You can prepare the entire pie a day in advance and store it at room temperature or in the fridge. Alternatively, make the dough and filling separately, then assemble and bake fresh when you’re ready.
Is it necessary to let the pie cool before slicing?
Yes, letting your Blueberry Pie cool for at least two hours is essential. This gives the filling time to set, resulting in clean, beautiful slices rather than a runny mess.
Final Thoughts
There’s nothing quite like sharing a homemade Blueberry Pie with friends and family. Its combination of flaky crust and juicy, sweet-tart filling is pure comfort and joy. Give this recipe a try—you’ll be amazed how quickly it disappears, and how many smiles it brings!
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Blueberry Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes plus 1 hour chilling time
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic homemade Blueberry Pie features a flaky, buttery crust filled with a luscious mixture of fresh blueberries, sugar, and a hint of lemon and cinnamon. Perfect for summer desserts or anytime you crave a sweet, fruity treat, this pie combines traditional baking techniques with simple ingredients to deliver a crowd-pleasing dessert that’s best served warm or at room temperature with vanilla ice cream.
Ingredients
Pie Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1 cup unsalted butter, cold and cut into cubes
- 6–8 tablespoons ice water
Blueberry Filling
- 5 cups fresh blueberries
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter, cut into small pieces
Finishing Touches
- 1 egg, beaten with 1 tablespoon water (for egg wash)
- 1 tablespoon coarse sugar for sprinkling
Instructions
- Prepare the Pie Dough: In a large bowl, whisk together flour, salt, and sugar. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour to chill.
- Preheat Oven: Set your oven to 400°F (200°C) to preheat while you prepare the filling and crusts.
- Make Blueberry Filling: In a large bowl, combine fresh blueberries with sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt. Toss gently to coat the berries evenly without crushing them.
- Roll Out Bottom Crust: On a lightly floured surface, roll out one dough disc into a 12-inch circle. Carefully place the dough into a 9-inch pie dish, pressing gently to fit the dish without stretching the dough.
- Assemble Filling and Dot Butter: Pour the blueberry mixture into the crust-lined pie dish. Dot the filling evenly with small pieces of the unsalted butter to add richness to the filling.
- Roll Out Top Crust: Roll out the second disc of dough. You can place it as a full crust with slits cut in the center to allow steam to escape or create a decorative lattice crust by weaving strips of dough over the filling.
- Seal and Decorate Edges: Trim excess dough from edges and crimp to seal the top and bottom crusts together to prevent leaks during baking.
- Apply Egg Wash and Sugar: Brush the entire top crust with beaten egg wash to achieve a golden, shiny finish. Sprinkle coarse sugar evenly over the top for added texture and sweetness.
- Bake the Pie: Bake for 20 minutes at 400°F (200°C), then reduce oven temperature to 375°F (190°C) and continue baking for an additional 35–40 minutes. The crust should be golden brown and the filling bubbly.
- Cool Before Serving: Allow the pie to cool for at least 2 hours before slicing to let the filling set properly. Serve warm or at room temperature, ideally with a scoop of vanilla ice cream.
Notes
- If using frozen blueberries, do not thaw before mixing with other filling ingredients to prevent excess moisture.
- For enhanced flavor, add a splash of vanilla extract to the filling mixture.
- The pie is delicious served warm or at room temperature and pairs wonderfully with vanilla ice cream or whipped cream.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 390
- Sugar: 26 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
