This easy homemade blueberry pie recipe is perfect for any occasion – from family dinners to summer picnics. This is the best classic blueberry pie recipe that I’ve ever tried. The crust is perfect, and the filling is delicious.
There’s nothing quite like biting into a piece of warm, blueberry pie. The sweet and tart flavors are the perfect balance, and the flaky crust is simply delicious. If you’re looking for the best recipe to make this classic dessert at home, look no further. This recipe is easy to follow and yields a perfect pie every time.
If this is the first time you are making a pie, my guess is you will be successful.
Family Blueberry Pie Recipe
My mom made this blueberry pie recipe, I have made this pie recipe, and now my daughter is making this blueberry pie recipe for her family. When you have a recipe that has been in the family for decades, you know it must be good.
Do you love blueberry pie? I know our family does!
In fact, fruit pies are one of our favorite desserts. I’m excited to share this easy homemade blueberry pie recipe with you. This recipe is simple and straightforward, and it yields the most delicious results.
Whether you’re a first-time baker or an experienced cook, you’ll be able to make this blueberry pie with ease. Trust me, homemade pie is worth the effort.
This recipe has been time tested through the decades in our family. My grandmother, mom, and now I make this blueberry dessert recipe. So yummy.
How to Make Blueberry Pie Filling
Making the blueberry pie filling with fresh berries. Select ripe and juicy blueberries. I have made these with fresh picked wild blueberries too! Pro Tip. The amount of sugar needed may depend on the sweetness or the tartness of your berries. If a bit more on the tart side, it will require just a bit more sugar to balance out the flavors.
Blueberry pie filling ingredients granulated sugar, flour, corn starch, cinnamon, lemon juice, and fresh blueberries together and set aside.
Want to make this into a blueberry pie filling you can use on top of pastry, ice cream, yogurt, and other sweet treats?
Just combine all the ingredients and bring to a boil stirring occasionally. Cook until the sauce thickens, approximately 5 minutes total
Directions for Easy Homemade Blueberry Pie Recipe
If you are making a pie, just mix the ingredients together in a large bowl and set aside while you work on your pie crust. Make the pie crust according to directions.
Roll out the Bottom Crust. Keep the top crust in plastic wrap while you are working on the bottom crust. Working on a floured surface, roll out one of the discs of chilled dough into a 10-inch circle. Place the dough into a 9-inch pie dish. Gently pat and fit the pastry down into the pan avoiding stretching the dough.
Trim off the overhanging edges with a scissors to approximately 1/2-inch.
Add the blueberry pie filling spreading it evenly into the pie dish. Dot with pieces of butter on top of the filling. Set aside
Roll out the Top Pastry Crust. Roll out the other disc of pastry for the top crust into a 10-inch circle.
Moisten the edge of the pastry with a little cold water.
Add a top crust or lattice top crust.
There should be a 1/2-inch extra pastry dough beyond the edge. Trim off any excess beyond that.
Seal the crusts together around the edge. Fold the extra edge of the top pastry under the edge of the lower pastry. Seal by building up a fluted edge. Crimping the edge between the thumbs and forefingers.
Brush with egg wash and sprinkle with a little coarse sugar.
Bake the pie at 425 degrees Fahrenheit for 30 minutes, then reduce the oven temperature to 375 degrees and continue baking for 20-30 minutes. Until the pie crust is golden in color and the filling is hot and bubbly.
How to Lattice a Pie Crust
Making a lattice pie crust takes a few extra minutes, yet the results are so appetizing.
Using a rolling pin, roll out the pie dough into a 10–12-inch circle. Don’t worry if the circle is perfect. Using a sharp knife or pizza cutter, cut strips of dough. Cut approximately 10 or 12 strips.
Lay half the strips vertically. Space them out evenly across the top of the pie. Use the longer strips in the center and the shorter strips of dough on the ends.
Fold every other strip most of the way back until there is about 1-inch of the strip on top of the pie yet. Lay one of the remaining strips horizontally across the strips on the pie closest to the edge where the strips are barely on the pie yet.
Next bring the strips that were folded back over the top of the pie filling. They will be laying on top of the strip you just placed over the pie.
Then take the vertical strips that are under the horizontal strip and fold them back. Place another strip of dough horizontally over the remaining strips.
Repeat this alternating process weaving the strips over and under the horizontal strips until all are added. The result is a beautiful lattice crust.
Seal the dough around the edges by folding the excess dough that is laying over the edges.
For a golden-brown crust, brush the dough with an egg wash before baking.
How to Make Blueberry Pie with Frozen Berries?
You can use the same easy blueberry pie recipes you would use for fresh berries. No need to thaw first. Use them frozen and add 10-15 minutes onto the baking time as the frozen berries in the filling will take longer to bake.
Blueberry Pie Recipe that is Not Runny
Some pie makers swear by using Tapioca Flour in place of the flour in the blueberry filling. I have used this, and it does work. However, if you use the flour and cornstarch method of thickening let the pie rest 15-30 minutes at room temperature after coming out of the oven as the filling will thicken as it cools.
Can You Freeze Blueberry Pie?
Yes, you can! I have frozen both unbaked and baked pies. However, it’s better to freeze them before they have been cooked. The problem with freezing after the pie is baked is that the dough will become slightly tougher and lose its flakiness.
Make sure it is in an airtight container that is freezer and oven safe, like an aluminum pie tin. When you are ready to serve, there is no need to thaw, just preheat the oven, place the pie on a baking sheet and bake. I generally bake mine for 90-120 minutes at 375 degrees Fahrenheit. This lower temperature will give the pie time to thaw and bake without overbaking the crust.
Pro Tip. If you find the pie crust is turning too brown on the edges, you can cover with aluminum foil or a pie shield.
What to Serve with Pie?
The first thing that comes to mind is a scoop of vanilla ice cream. Our next favorite is homemade whipping cream. Serve Swedish cream on the side. They all add that rich creamy flavor that pairs so well with fresh berry desserts.
Easy Homemade Blueberry Pie Recipe
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Kitchen Essentials
Ingredients
- 1 Cup Granulated Sugar
- 5 Tablespoons Flour
- 1 Tablespoons Corn Starch
- ½ Teaspoon Cinnamon
- 1 Teaspoon Lemon Juice you can add a bit of lemon zest if you want more tartness
- 5 Cups Fresh Blueberries
- 1 1/3 Tablespoons Butter dot the pie filling with butter just before baking
- 1 Large Egg lightly beaten (optional)
- 1 Tablespoon Coarse Sugar for sprinkling on top of the pie crust (optional)
Instructions
- In a large bowl, mix the granulated sugar, flour, corn starch, cinnamon, lemon juice, and fresh blueberries together and set aside.
- Make the pie crust according to directions. Here is our Easy Pie Crust Recipe. Or use a store-bought pie crust or pie shell. https://wholesomefarmhouserecipes.com/easy-pie-crust/
- Roll out the Bottom Pastry Crust. Working on a floured surface, roll out one of the discs of chilled dough into a 10-inch circle. Place the dough into a 9-inch pie dish. Gently pat and fit the pastry down into the pan avoiding stretching the dough.
- Trim off the overhanging edges with a scissors.
- Add the blueberry pie filling spreading it evenly into the pie dish. Dot with pieces of butter on top of the filling. Set aside
- Roll out the Top Pastry Crust. Roll out the other disc of pastry for the top crust into a 10-inch circle.
- Moisten the edge of the pastry with a little water.
- Add a top crust or lattice top crust.
- There should be a 1/2-inch extra pastry dough beyond the edge. Trim off any excess beyond that.
- Seal the crusts together around the edge. Fold the extra edge of the top pastry under the edge of the lower pastry. Seal by building up a fluted edge. Crimping the edge between the thumbs and forefingers.
- Bake the pie at 425 degrees Fahrenheit for 30 minutes, then reduce the oven temperature to 375 degrees and continue baking for 20-30 minutes. Until the pie crust is golden in color and the filling is hot and bubbly.
Your Own Private Notes
Notes
Ingredients for an 8-inch blueberry pie
¾ Cup Granulated Sugar4 1/2 Tablespoons Flour
1/2 Tablespoons Corn Starch
1/3 Teaspoon Cinnamon
1/2 Teaspoon Lemon Juice
3 Cups Fresh Blueberries
1 Tablespoons Butter, dot the pie filling with butter just before baking
1 Large Egg, lightly beaten (optional)
1 Tablespoon Coarse Sugar, for sprinkling on top of the pie crust (optional)
Can You Freeze Blueberry Pie?
Yes, you can! I have frozen both unbaked and baked pies. However, it’s better to freeze them before they have been cooked. The problem with freezing after the pie is baked is that the dough will become slightly tougher and lose its flakiness. Make sure it is in an airtight container that is freezer and oven safe, like an aluminum pie tin. When you are ready to serve, there is no need to thaw, just preheat the oven, place the pie on a baking sheet and bake. I generally bake mine for 90-120 minutes at 375 degrees Fahrenheit. This lower temperature will give the pie time to thaw and bake without overbaking the crust.Pro Tip. If you find the pie crust is turning too brown on the edges, you can cover with aluminum foil or a pie shield.
