Easy Homemade Blueberry Pie Recipe

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.

Prep Time20

Cook Time50

Resting Time30

Total Time1 40

Course: Dessert

Cuisine: American

Keyword: holiday dessert, summer dessert, summer recipe, Valentine's Dessert

Servings: -10, makes 1 9-inch pie

Calories: 196kcal

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Kitchen Essentials

Pie Shield

Fluted Pie Pan

Mini Pie Pans

Paper Pie Mold

Ruffle Pie

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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://q07.b2b.myftpupload.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.

Notes

Ingredients for an 8-inch blueberry pie

¾ Cup Granulated Sugar
4 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.

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