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    Homemade Blueberry Pie Recipe

    Published September 27, 2022. This post may contain affiliate links. Please read my disclosure policy.

     

    This delicious, easy-to-make classic homemade blueberry pie recipe is served with ice cream and whipped cream for the ultimate dessert. You will love how simple this is to prepare and the amazing blueberry flavor.

    No matter what time of year, pie is a family favorite in our house. My daughter even had a birthday party themed as “soup and pie.” If you love pie as much as we do, then for sure, try out my Cherry Clafoutis or my Chocolate Chess Pie.

    slice of fresh blueberry pie

    Blueberry Pie

    Blueberry pie is a classic American pie originating in Maine as early as the 1820s. The pie consists of fresh blueberries that are coated with sugar and spices that are then baked in a pie crust. There are variations on the top part of the pie as it relates to it being completely covered by another pie crust, left open, or braided dough is used.

    This blueberry pie can be served cold or hot. If you do serve it hot, the filling will spread out and will not hold up as well after being sliced. It’s traditional for the blueberry pie to be served with ice cream and whipped cream.

    Ingredients

    1. Pie Dough – Use my homemade pie crust recipe for this.
    2. Blueberries – You can use fresh or frozen blueberries in this recipe.
    3. Lemons – Some juice will help provides some tang to the filling.
    4. Sugar – You will need granulated sugar for the filling and turbinado for the top of the pie.
    5. Cinnamon – A little ground cinnamon helps to enhance the flavor of the filling.
    6. Flour – Regular all-purpose flour is used to thicken the blueberry pie filling.
    7. Butter – Always use unsalted butter in cooking and baking.

    How to Make Blueberry Pie

    In a food processor, process flour, butter, sugar, and salt until the fat is the size of a small pea.

    making a pie crust in a food processor

    Drizzle in some cold water until the dough moistens up.

    adding water to a pie dough

    Next, sprinkle some flour on a cutting board or clean surface and place the pie dough on the floured surface.

    transferring a pie dough to a clean surface with flour

    Form the dough, do not overwork it, then separate them into two dough balls.

    splitting a pie dough in two

    Once formed, roll out the dough balls using a rolling pin until they are large enough to fill up a 9″ pie tin. Stack the dough in between parchment paper on a sheet tray and chill.

    rolled out pie dough on a sheet tray

    Lay one of the rolled-out dough balls into the pie tin and set the other aside.

    forming a pie dough to a pie tin

    In a large bowl, mix together the blueberries, lemon juice, cinnamon, sugar, and flour until they are thoroughly combined.

    mixing together blueberries and spices

    Once the blueberries and spices are mixed, place them in the pie tin with the dough in it.

    adding blueberries to a pie crust

    Cover the pie with the other rolled-out dough ball and trip around off any access dough.

    adding a pie dough over the top of a pie

    Crinkle the edges or press with a fork.

    crinkling a pie crust edge

    Brush the top of the pie with melted butter and evenly sprinkle on the turbinado sugar, also known as sugar in the raw.

    brushing a blueberry pie with melted butter

    You need to slice some slits in the top of the pie so it does not steam, and then bake on a baking sheet tray at 375° for 35-40 minutes or until the pie is golden brown on top and firm.

    making slits in a blueberry pie

    Once the pie is cooked, you will remove it from the heat and let cool completely on a rack.

    Serve with ice cream, whipped cream, and mint when cooled.

    adding a slice of blueberry pie to a plate

    Make-Ahead and Storage

    Make-Ahead: You can make this blueberry pie up to 2 days ahead of time.

    How to Store: Store this covered in the refrigerator for up to 5 days. This will freeze covered for up to 3 months. Thaw it in the refrigerator for 1 day or until it is completely thawed before slicing and serving.

    Chef Billy Parisi

    Chef Notes + Tips

    • If using frozen blueberries, be sure to mix in 2 tablespoons of cornstarch to make sure the filling stays thick.
    • You make slices on the top of the blueberry pie so the steam can escape and the top of the crust doesn’t puff up too much but instead forms into the pie.
    • If you want, you can use a store-bought crust.
    • For more lemon flavor, you can also add lemon zest from 1 lemon while mixing the blueberries before adding to the pie tin.
    • Instead of using butter on the crust before baking, you can use egg wash which is 1 egg mixed with 1 tablespoon of milk.
    • You can make a lattice top instead of a pie dough covering the top completely.

    More Pie Recipes

    Let's Cook - Chef Billy Parisi

    Video

    Homemade Blueberry Pie Recipe

    This delicious easy-to-make classic homemade blueberry pie recipe is served up with ice cream and whipped cream for the ultimate dessert.
    Servings: 9
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour

    Ingredients 

    • pie crust recipe x 2
    • 6 cups of rinsed fresh blueberries
    • juice of 2 lemons
    • 1 teaspoon of cinnamon
    • 1 cup of sugar
    • ¼ cup of Bob’s Red Mill All-Purpose Flour
    • 2 tablespoons of unsalted butter, melted
    • 1 tablespoon of turbinado sugar

    Instructions

    • In a food processor, process flour, butter, sugar, and salt until the fat is the size of a small pea.
    • Drizzle in some cold water until the dough moistens up.
    • Next, sprinkle some flour on a cutting board or clean surface and place the pie dough on the floured surface.
    • Form the dough, do not overwork it, then separate them into two dough balls.
    • Once formed, roll out the dough balls until they are large enough to fill up a 9" pie tin.
    • Stack the dough in between parchment paper on a sheet tray and chill.
    • Lay one of the rolled-out dough balls into the pie tin and set the other aside.
    • In a large bowl, mix together blueberries, lemon juice, cinnamon, sugar, and flour until thoroughly combined.
    • Once mixed, place in the pie tin with the dough in it.
    • Cover the pie with the other rolled-out dough ball and trip around off any access dough.
    • Crinkle the edges or press with a fork.
    • Brush the top of the pie with melted butter and evenly sprinkle on the turbinado sugar.
    • Slice some slits in the top of the pie and bake at 375° for 35-40 minutes or until the pie is browned on top and firm and reaches an internal temperature of 210°.
    • Once cooked, remove from the heat, and let cool completely on a rack.
    • Serve with ice cream, whipped cream, and mint.

    Notes

    Make-Ahead: You can make this blueberry pie up to 2 days ahead of time.
    How to Store: Store this covered in the refrigerator for up to 5 days. This will freeze covered for up to 3 months. Thaw it in the refrigerator for 1 day before slicing and serving.
    If using frozen blueberries, be sure to mix in 2 tablespoons of cornstarch to make sure the filling stays thick.
    You make slices on the top of the blueberry pie so the steam can escape and the top of the crust doesn’t puff up too much but instead forms into the pie.
    If you want, you can use a store-bought crust.
    For more lemon flavor, you can also add lemon zest from 1 lemon while mixing the blueberries before adding to the pie tin.
    Instead of using butter on the crust before baking, you can use egg wash which is 1 egg mixed with 1 tablespoon of milk.
    You can make a lattice top instead of a pie dough covering the top completely.

    Nutrition

    Calories: 342kcalCarbohydrates: 74gProtein: 5gFat: 4gSaturated Fat: 2gCholesterol: 7mgSodium: 154mgPotassium: 121mgFiber: 4gSugar: 35gVitamin A: 138IUVitamin C: 10mgCalcium: 14mgIron: 2mg
    Course: Dessert
    Cuisine: American
    Author: Chef Billy Parisi