Blueberry Pie Recipe
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This Blueberry Pie recipe is one of my favorite summer desserts, especially when I’ve got fresh blueberries on hand. I use a homemade crust, lemon juice, and just enough sugar to let the berries shine. It takes about an hour to make and always pairs perfectly with whipped cream or ice cream.
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.
Blueberry Pie
Blueberry pie is a classic American dessert that originated in Maine as early as the 1820s. It’s made with fresh blueberries coated in sugar and spices, then baked in a buttery pie crust. The top can vary, some are fully covered with another crust, left open, or topped with a braided dough design.
For today’s recipe, I went all in with a fully covered pie crust because that golden top always gets rave reviews in my house. I kept it simple with pantry staples like flour, cinnamon, butter, and sugar, and used fresh blueberries and homemade crust, because fresh is always best, right? But don’t stress, frozen berries work great too!
This blueberry pie recipe can be served warm or cold. Just keep in mind that if you slice it while it’s still hot, the filling will be softer and spread out a bit. I personally love it the traditional way, with a big scoop of ice cream and a swirl of whipped cream on top. So good!
Ingredients and Substitutions
These are the ingredients I use to make this fresh blueberry pie recipe, along with a few substitutions I’ve tried that work well too.
- Pie Dough – I make a homemade pie crust. You can also get one from the store.
- Blueberries – You can use fresh or frozen blueberries in this recipe.
- Lemons – Some juice will add some tang to the filling.
- Sugar – You will need granulated sugar for the filling and turbinado for the top of the pie.
- Cinnamon – A little ground cinnamon helps to enhance the flavor of the filling.
- Flour – Regular all-purpose flour is what I use to thicken the blueberry pie filling.
- Butter – I always use unsalted butter in cooking and baking.
How to Make Fresh Blueberry Pie
Make the crust: I add the flour, butter, sugar, and salt to my food processor. Then, I pulse it just until the butter pieces are about the size of small peas.
Add the water: Next, I drizzle in a little cold water while pulsing until the dough just starts to come together. I stop as soon as it feels moist enough to hold when pressed.
Roll the dough: I sprinkle a little flour on my cutting board and place the pie dough right on top. It helps keep things from sticking as I get ready to roll it out.
Form the dough: Once the dough comes together, I gently shape it with my hands, being careful not to overwork it. Then I divide it into two even balls.
Roll and chill the dough: After shaping the dough balls, I roll each one out with a rolling pin until they’re big enough to cover a 9-inch pie tin. Then I layer them between parchment paper on a sheet tray and pop them in the fridge to chill.
Assemble the base: I gently lay one of the rolled-out doughs into the pie tin, making sure it fits snugly along the bottom and sides. Then I set the other dough aside for the top crust.
Mix the filling: I toss the blueberries in a large bowl with lemon juice, cinnamon, sugar, and flour. I make sure everything is coated evenly before adding it to the crust.
Add the filling: Once the blueberries and spices are all mixed together, I pour them right into the pie tin with the dough already laid out. I make sure they’re spread out evenly before adding the top crust.
Cover the pie: I gently lay the second rolled-out dough on top, then trim off any excess around the edges. You can pinch or crimp the crust however you like.
Seal the edges: I either crimp the edges with my fingers to get that classic pie look or just press around the rim with a fork for a quicker finish.
Top it off: I brush the top crust with melted butter, then sprinkle turbinado sugar evenly over it, also known as sugar in the raw.
Bake the pie: I slice a few slits in the top crust to let the steam escape, then place the pie on a baking sheet and bake at 375°F for 35 to 40 minutes or until the pie is golden brown on top and firm.
Cool the pie: Once the pie is done baking, I take it out of the oven and let it cool completely on a wire rack. This helps the filling set and makes it easier to slice.
Serve: Once it’s cooled, I slice and serve it right away. Check out my serving suggestions section for my favorite ways to enjoy this pie.
Chef Tip + Notes
After making this blueberry pie recipe many times, I can tell you that venting the top crust is a must! I always cut a few small slits before it goes into the oven, this lets the steam escape so the pie bakes up golden, even, and picture-perfect. If you skip that step, the steam can get trapped, causing the filling to bubble over or the crust to crack and puff in weird spots.
- Use cornstarch with frozen berries: If I’m using frozen blueberries, I always mix in a couple tablespoons of cornstarch. It helps the filling stay nice and thick when baked.
- Add lemon zest: When I want a brighter lemon flavor, I just add a bit of zest from one lemon into the blueberry mixture. It really makes the pie pop with freshness.
- Egg wash alternative: Instead of brushing the crust with butter, I sometimes go with an egg wash. Just one egg mixed with a splash of milk gives the crust a beautiful golden shine.
- Lattice top option: I’ll skip the full top crust and do a lattice pattern. It looks pretty and still lets the steam out while baking.
- Chill the dough: After mixing the pie dough, I let it rest in the fridge for at least 30 minutes. It makes rolling easier and prevents shrinking in the oven.
Serving Suggestions
I love serving this blueberry pie with a scoop of vanilla ice cream or a dollop of my homemade whipped cream. If we’re having guests, I usually pair it with a cortadito coffee and sometimes bake a coffee cake too, it’s one of my wife’s favorite treats to share during afternoon tea.
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.
More Pie Recipes
Video
Blueberry Pie Recipe
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.
Love this guy,l have learned alot from him. I make a lot of dishes and they came out delicious!!!
thank you so kindly!!
This is a wonderful pie! I have made it multiple times and it’s always a hit!
fantastic
Donated a homemade pie to a fundraiser. Thank goodness they requested blueberry! Thank goodness chef parisi had a step by step recipe for just exactly what I needed! The homemade pie got bid up so it had to be good. I made two so I would know if it was! This pie recipe is amazing! The berries are perfectly seasoned! The crust is delicious and silky with the bacon fat and the raw sugar over the top is a wonderful texture and adds a nice sweetness. Thank you once again chef parisi for making me look like I know what I am doing in the kitchen!!!!
Awesome!
Great recipe
Thank you!
I made this recipe several times using Huckleberry’s.that we picked. I do use extra flour because I keep my Huckleberry’s frozen. I have to cut myself a piece right away, otherwise it disappears. Everybody loves it. Thanks for the recipe!
Awesome!
does the amount of flour change if I use frozen blueberries?
.
I’d add more for sure.
Can I use bread flour?
you’ll need to add a bit more water.
Can I make that pie crust with your gluten free flour.
For sure the bottom part, not sure of the top will roll out wel for you.
I would like to receive a receipe, for bunds, that don’t take too long
Thank you
Merci
( Danoises) Pate a danoise.
Best PIE DOUGH EVER!!! Wel I haven’t tried it yet, but i know that it will be easy and fun to make coz I hate recipes of pie dough that calls for Add enoguh water to make a ball of dough I hate that because the pieces of dough keeps falling .I like your recipe coz it’s soft and I can knead it Thank you for sharing all of you wonderful recipes!!! I LOVE IT LOVE IT LOVE IT!!! ^_^