Homemade Blueberry Pie Recipe
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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.
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 and Substitutions
- Pie Dough – Use my homemade pie crust recipe for this.
- Blueberries – You can use fresh or frozen blueberries in this recipe.
- Lemons – Some juice will help provides 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 used to thicken the blueberry pie filling.
- 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.
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 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.
Lay one of the rolled-out dough balls into the pie tin and set the other aside.
In a large bowl, mix together the blueberries, lemon juice, cinnamon, sugar, and flour until they are thoroughly combined.
Once the blueberries and spices are mixed, place them 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, also known as sugar in the raw.
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.
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.
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 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
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.
I want to make this pie tomorrow after I buy the blueberries 🫐!
Thanks for giving the recipe a try!
Best Blueberry pie! Zipped up the pizzazz factor with extra lemon zest.
Family loved it – no left overs.
Fantastic!
This is the absolutely best blueberry pie recipe. Once you make this you will put this on repeat! The lemon and cinnamon in the recipe really set this pie apart from others!
Thank you!
Can’t go wrong with blueberry pie! So delicious! I’m 76 YO and I’ve noticed that crimping pie crust is an art that seems to be going bye the bye. Seek an old lady who can pass that art on to you, or come see me…baking pie with you would be fun! You didn’t do as bad as job as I’ve seen, but not artful. Take care
If I use frozen blueberries, I freeze 40 pounds every July, do I add 2 Tbsp. cornstarch in addition to the 1/4 cup of flour that’s in the recipe? I have always used tapioca. Would that work, and if so how much would I use for 6 cups of frozen blueberries? Thanks.
yes
This was the best pie I’ve ever made! It was also the easiest pie I’ve made thanks to Chef Parisi’s easy to follow recipe. I appreciate his added Notes for extra flavor and storage.
Appreciate you giving it a try!
I pick blueberries every year and make at least one pie out of the fresh berries before freezing. My family always raves about my pies. This year, I tried your recipe which has the addition of lemon juice and zest. What a difference it made. They all said it was the best pie they’ve EVER had. So I made another with the frozen berries adding the corn starch. I would say, if using frozen berries, make sure they’re all thawed and cover your pie so you can add bake time without over browning.
Can’t wait to try your recipe for apple pie!
I must try this SOON! Thinking, though, that I might do a triple berry pie (blueberries, blackberries, and raspberries). This is the best time of year to make a fruit pie! So much fresh fruit to choose from. Thank you, Chef, for your videos. I really enjoy watching and learning.
Not yet, but when I do I’m going to use Splenda instead of sugar.
is there any replacement for blueberries???? I can’t find it here in my town…
other berries could work for sure