Blueberry Pie Recipe: Easy Homemade Classic for Perfect Summer Dessert

The first time I pulled a bubbling blueberry pie from the oven, the aroma was so powerful it almost knocked me off my feet. There’s just something magical about a golden, flaky crust hugging a sweet, jammy blueberry filling—honestly, it’s like a slice of pure summer. I still remember my grandmother setting her famous blueberry pie on the windowsill to cool, the juices peeking through the vents and the sugar sparkling on top. It’s the kind of dessert that makes you want to grab a fork before it’s even cooled (and, let’s face it, sometimes I do).

This irresistible blueberry pie recipe is my ode to those nostalgic days. It’s classic, homemade, and—best of all—easy enough for anyone to master. Whether you’re a seasoned baker or just getting your hands floury for the first time, you’ll love how straightforward this recipe is. I’ve tested it more times than I can count, tweaking small things here and there to get the balance of tart and sweet just right. It’s become my go-to for family gatherings, summer picnics, and even cozy winter nights when I’m craving a taste of sunshine.

What I love most is how this blueberry pie recipe brings people together. It’s perfect for sharing with friends, impressing at potlucks, or just enjoying on your front porch with a scoop of vanilla ice cream. Plus, you’ll be surprised how easy it is to get that dreamy, bakery-worthy pie at home. If you’ve been searching for the perfect homemade blueberry pie recipe, you’ve landed in the right spot. Trust me—once you try this, you’ll want to make it all summer long.

Why You’ll Love This Recipe

I’ve baked my fair share of pies—apple, cherry, peach—but this blueberry pie recipe always steals the show. Years of baking (and more than a few pie mishaps) have taught me what makes a truly memorable dessert. Here’s why this one earns a permanent spot in my recipe box:

• Quick & Easy: No crazy techniques or rare ingredients—just straightforward steps that anyone can follow. You can have the pie in the oven in under 30 minutes, promise.
• Simple Ingredients: You probably have everything you need already. Fresh or frozen blueberries, pantry staples like sugar and flour, and a trusty pie crust—that’s it!
• Perfect for Summer: This pie practically screams summer, but it’s equally delicious year-round. Bring it to a picnic, family barbecue, or serve it at a holiday table for a pop of color and flavor.
• Crowd-Pleaser: I’ve never seen anyone turn down a slice. Kids love the sweet filling, adults appreciate the tartness, and it’s always the first dessert to disappear at parties.
• Unbelievably Delicious: The blend of juicy blueberries and buttery crust is pure comfort food. With a hint of lemon and just the right amount of sugar, it’s perfectly balanced—never too sweet or too tart.

But what sets this blueberry pie recipe apart? For starters, I use a little cornstarch instead of just flour for the filling, which creates a thick, luscious texture without any gumminess. I also like to toss the blueberries with lemon zest, adding a burst of brightness that makes the fruit shine. The crust? Flaky, golden, and easy to work with (even if you’re not a pie pro yet). These small touches make a big difference, trust me.

This isn’t just another blueberry pie—it’s my best version, tested and tweaked for foolproof results. You know that dreamy feeling when you take a bite and immediately want to close your eyes? Yeah, that’s the one. It’s the kind of comfort food that feels like a hug from the inside, turning even an ordinary day into something worth celebrating. Whether you’re looking to impress or just to treat yourself, this pie delivers every single time.

What Ingredients You Will Need

This blueberry pie recipe keeps things simple and classic, using wholesome ingredients that let the blueberries shine. Most of these are pantry staples, and you can easily find them in any grocery store. Here’s what you’ll need:

• For the Filling:
  • Fresh or frozen blueberries (5 cups / about 700g) – Fresh gives the best texture, but frozen works great too (no need to thaw fully, just rinse and pat dry).
  • Granulated sugar (3/4 cup / 150g) – Adjust up or down depending on how sweet your berries are.
  • Cornstarch (1/4 cup / 30g) – Thickens the filling beautifully without making it cloudy or pasty. You can use tapioca starch in a pinch.
  • Lemon zest (from 1 lemon) – Brightens up the filling; if you love citrus, add a teaspoon of lemon juice too.
  • Ground cinnamon (1/2 teaspoon) – Adds subtle warmth that makes the blueberries pop.
  • Salt (1/8 teaspoon) – Just a pinch to balance the sweetness.
• For the Crust:
  • Pie dough for a double crust (homemade or store-bought) – I’m partial to homemade, but honestly, a good store-bought dough works in a pinch. Look for all-butter dough for best flavor.
• For Finishing:
  • Egg (1 large, beaten) – For brushing the top crust, giving it that irresistible golden color.
  • Coarse sugar (1 tablespoon) – Sprinkled on top for sparkle and crunch (optional, but highly recommended).

Substitution ideas: If you’re gluten-free, use your favorite GF pie crust. No cornstarch? Try arrowroot powder or instant tapioca. Out of lemons? A splash of orange juice works in a pinch. You can even mix in a handful of raspberries or blackberries for a little twist—just keep the berry total at about 5 cups. And if you’re using frozen fruit, don’t worry about thawing completely, but do pat it dry to avoid a soggy crust.

I usually use the freshest blueberries I can find from the farmer’s market in summer—nothing beats that flavor. In the winter, I reach for frozen wild blueberries; they’re tiny but super sweet. For the crust, my go-to is a simple all-butter dough, but I’ve used refrigerated dough more times than I care to admit on busy days. No shame in shortcuts!

Equipment Needed

You don’t need fancy gadgets for this blueberry pie recipe, just a few trusty kitchen basics. Here’s what I use every time:

• 9-inch (23cm) pie plate – Glass or ceramic is best for even baking. Metal works too if that’s what you have.
• Mixing bowls – One large for the filling, one small for your egg wash.
• Measuring cups and spoons – For accuracy; especially with the cornstarch and sugar.
• Rolling pin – To roll out your pie crust. A wine bottle works in a pinch (been there, done that).
• Pastry brush – For brushing on the egg wash. You can use a spoon if needed.
• Sharp knife or pizza cutter – For cutting dough strips if you want to make a lattice top.
• Baking sheet – Place your pie plate on it to catch any drips. Saves you from a smoky oven later!
• Cooling rack – Helps your pie cool evenly and keeps the crust crisp.

Don’t have a pastry brush? Just dab the egg wash on carefully with a bit of paper towel. If you’re working with a metal pie tin, keep an eye on the bake time, as they tend to brown a bit faster. My favorite pie plate is a heavy ceramic one—it holds heat beautifully and always gives me an evenly baked crust. Remember to wash your rolling pin and pie plate by hand for longevity (I learned that the hard way after a dishwasher mishap!). And if you’re on a budget, dollar-store pie pans still get the job done.

Preparation Method

1. Prep the pie dough: If making homemade, prepare your double pie crust dough according to your favorite recipe. Divide in half, shape into disks, wrap, and chill for at least 1 hour (or use store-bought dough, thaw if frozen).
   Tip: Cold dough is key for a flaky crust. If it feels sticky, pop it back in the fridge for 10 minutes.
2. Preheat your oven: Set oven to 425°F (220°C). Place a rack in the lower third to help the bottom crust crisp up.
3. Make the filling: In a large bowl, gently toss 5 cups (700g) blueberries with 3/4 cup (150g) sugar, 1/4 cup (30g) cornstarch, zest of 1 lemon, 1/2 teaspoon cinnamon, and 1/8 teaspoon salt. Mix until berries are well coated.
   Note: If using frozen berries, rinse briefly, pat dry, and toss with an extra tablespoon of cornstarch to help absorb extra juice.
4. Roll out the bottom crust: On a lightly floured surface, roll one disk of dough into a 12-inch (30cm) circle, about 1/8-inch (3mm) thick. Gently fit into your 9-inch (23cm) pie plate, letting the edges overhang.
   Personal tip: If the dough cracks, patch with scraps and press gently—it’ll bake up just fine.
5. Add the filling: Pour the blueberry mixture into the crust. Dot with 1 tablespoon of butter (optional, but adds richness).
6. Roll out the top crust: Roll the second disk into another 12-inch (30cm) circle. For a classic look, lay it over the filling and trim the excess, leaving about 1/2 inch (1.2cm) overhang. Pinch and crimp the edges to seal.
   For a lattice top: Cut the top crust into 1-inch (2.5cm) strips and weave over the filling.
7. Vent and finish: If using a solid top crust, cut a few slits for steam to escape. Brush with 1 beaten egg and sprinkle with 1 tablespoon coarse sugar.
8. Bake: Place pie on a baking sheet. Bake at 425°F (220°C) for 20 minutes, then reduce the oven temp to 375°F (190°C) and bake for 35-40 more minutes. The crust should be golden and the filling bubbling.
   If the crust is browning too quickly, tent loosely with foil.
9. Cool: Let pie cool on a wire rack for at least 3 hours before slicing. This lets the filling set—if you cut too soon, it’ll be runny (trust me, I’ve made that mistake!).
10. Serve: Slice and serve at room temperature, or slightly warmed. Vanilla ice cream on top is a personal must!

Troubleshooting: If the filling is too thin, your berries may have been extra juicy—next time, add a touch more cornstarch. If the bottom crust is pale, bake on the lowest oven rack or use a glass pie plate so you can peek underneath.

Cooking Tips & Techniques

Years of blueberry pie baking have taught me a few tricks that make all the difference. Here’s what I’ve learned (sometimes the hard way):

• Keep everything cold: Cold butter and chilled dough are the secret to a flaky, tender crust. If your kitchen is warm, chill your flour and mixing bowl too.
• Don’t overwork the dough: Mix just until it comes together. Over-mixing = tough crust. If you see little bits of butter, you’re doing it right.
• Blind baking isn’t always necessary: Some folks swear by par-baking the bottom crust, but I find it’s not needed if you bake on the lower rack and use a glass or ceramic plate.
• Let the pie cool fully: It’s so tempting to dig in, but the filling needs time to set. Rushing this step leads to a runny mess (been there, too many times).
• Use a baking sheet: Blueberry pie can bubble over—catch any drips with a sheet so you’re not scrubbing your oven later.
• Test doneness by the bubbles: The filling should be visibly bubbling for several minutes before you pull it out. That means the starch has activated and the filling will thicken as it cools.
• Crust edges browning too fast? Use a pie shield or loosely cover the edges with foil halfway through baking.

Honestly, my first few pies were a bit of a mess—soggy bottoms, pale tops, you name it. But with practice, I found that patience, keeping things cold, and trusting the process are key. And don’t sweat the small stuff—a rustic pie is still delicious, even if it’s a little wonky looking!

Variations & Adaptations

One of the best things about this blueberry pie recipe is how easy it is to make your own. Here are a few favorite twists:

• Gluten-Free: Use a gluten-free pie crust (store-bought or homemade) and double-check your cornstarch is gluten-free. The filling works just the same.
• Mixed Berry Pie: Swap up to half the blueberries with blackberries, raspberries, or strawberries. Just keep the total fruit to about 5 cups (700g).
• Lemon Blueberry: Add 2 tablespoons fresh lemon juice and a bit more zest for a tangier pie. I love this version in late summer when lemons are extra sweet.
• Crumb Topping: Ditch the top crust and sprinkle a simple streusel (flour, brown sugar, butter, a pinch of salt) over the filling for a blueberry crumble pie vibe.
• Vegan Adaptation: Use a vegan pie crust and brush the top with plant-based milk instead of egg. The filling is naturally vegan!
• Sugar Substitutions: Reduce the sugar to 1/2 cup if your berries are very sweet, or try coconut sugar for a deeper flavor.
• Personal favorite: I sometimes add a handful of fresh basil leaves to the filling (chopped finely)—it sounds odd, but trust me, the herbal note is incredible with blueberries!

Don’t be afraid to get creative. This pie is super forgiving, and discovering a new favorite twist is half the fun. If you’re baking for someone with allergies, just make sure to check your crust and filling ingredients for potential issues like dairy, gluten, or nuts.

Serving & Storage Suggestions

Blueberry pie is at its best when served at room temperature or just slightly warm—those flavors really shine! For a beautiful presentation, let the pie cool fully, then slice with a sharp knife and serve on a pretty plate. For a classic combo, top with a big scoop of vanilla ice cream or a dollop of whipped cream. I love pairing it with iced tea or a bubbly glass of lemonade in summer, or even coffee for a cozy treat.

Leftovers (if you have any!) keep well covered at room temperature for 1 day, or in the refrigerator for up to 4 days. Just cover the pie with foil or plastic wrap. For longer storage, slice and freeze individual pieces—wrap tightly and freeze up to 2 months. To reheat, pop a slice in the oven at 300°F (150°C) for 10-15 minutes, or microwave briefly (though the crust is crispier from the oven).

Honestly, the flavor gets even better after a day—the juices thicken, and the lemon and cinnamon meld with the berries. It’s almost impossible to resist a midnight fridge raid when you know there’s blueberry pie waiting for you!

Nutritional Information & Benefits

Each slice of this blueberry pie (1/8 of the pie) contains roughly 320 calories, 14g fat, 47g carbohydrates, and 3g protein. Blueberries are loaded with antioxidants, vitamin C, and fiber, making this dessert a bit more wholesome than you might expect. The filling is naturally dairy-free, and you can easily adjust for gluten-free or vegan diets.

Allergens to note: Traditional crust contains wheat and possibly dairy (if using butter), and the egg wash is optional. If you or your guests have allergies, choose a suitable crust and skip the egg. Personally, I love knowing this pie packs in some real fruit goodness—it’s dessert you can feel good about sharing with family and friends.

Conclusion

If you’re looking for a blueberry pie recipe that’s classic, easy, and absolutely delicious, this is it. Every time I bake it, I’m reminded of those sun-soaked days picking berries and the joy of sharing something homemade. The mix of juicy blueberries, flaky crust, and a hint of lemon is pure comfort—no fancy tricks, just honest, soul-satisfying dessert.

Don’t be afraid to put your own spin on it—mix up the berries, try a crumb topping, or make it gluten-free. That’s the beauty of homemade pie: it’s yours to make and share. I hope you love this recipe as much as I do. If you try it, leave a comment or share your own twist—I’d love to hear about your pie adventures! Now go grab some blueberries and get baking. Your kitchen is about to smell amazing.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Just rinse and pat them dry before using. Add an extra tablespoon of cornstarch to help absorb any extra juice.

How do I prevent my blueberry pie from being runny?

Make sure to use enough cornstarch and allow the pie to cool completely before slicing. Baking until the filling bubbles is key for thickening, too.

What’s the best way to get a flaky crust?

Keep your dough and butter cold, work quickly, and don’t over-handle the dough. If it gets too warm, chill it again before rolling out.

Can I make blueberry pie ahead of time?

Yes! You can bake it a day in advance. Store covered at room temperature or refrigerate for up to 4 days. The flavors actually improve as it sits.

What if I don’t have a pie plate?

You can use a cake pan or an oven-safe skillet instead. The shape might be a bit different, but it’ll still taste delicious!

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