Blueberry Pie Recipe
If there’s ever a dessert that tastes just like sun-drenched summer afternoons and joyful family gatherings, it’s Blueberry Pie. The filling is bright and bursting with juicy blueberries, with a touch of lemon to really make those flavors pop. Wrapped up in golden, flaky crust (store-bought or homemade, your secret’s safe with me!), this is a classic American treat that’s surprisingly easy to pull off, even if you’ve never baked a pie before. Whether you’re serving it warm with melting ice cream or sneaking a chilled slice straight from the fridge, one thing is guaranteed: this Blueberry Pie will make you everyone’s favorite baker.
Ingredients You’ll Need
The magic of Blueberry Pie lies in how a handful of simple ingredients, each with their own special role, work together to create slices of pure happiness. Here’s what you need, plus a few notes on why each is key for perfect flavor and texture.
- Blueberries (2 1/2 cups, fresh or frozen): Fresh berries are a dream, but frozen work just as well—don’t thaw before using for best results!
- Granulated sugar (3/4 cup): Balances the tart bite of the berries and helps create that luscious, jammy filling everyone loves.
- Cornstarch (2 tablespoons): This is the secret to thickening the pie filling, so it slices beautifully instead of running everywhere.
- Lemon juice (1 tablespoon): Highlights the freshness of the blueberries and keeps the sweetness lively.
- Lemon zest (1 teaspoon): Adds a little zingy fragrance and a hint of sunshine in every bite.
- Ground cinnamon (1/4 teaspoon): Just a touch lends cozy warmth, making the berry flavor pop even more.
- Salt (1/8 teaspoon): Essential for balancing sweetness and deepening every flavor in the pie.
- Unsalted butter (1 tablespoon, small pieces): Melts into the fruit, adding richness and silkiness to the filling.
- Refrigerated pie crusts (1 package, or homemade): No shame in going store-bought—these make Blueberry Pie totally do-able any night of the week.
- Egg (1, beaten): For that beautiful glossy crust—makes the finished pie look irresistible.
- Coarse sugar (1 tablespoon, optional): A sparkling, crunchy topping for the crust that feels bakery fancy.
How to Make Blueberry Pie
Step 1: Preheat and Mix the Filling
Start by preheating your oven to 400°F (200°C). In a large mixing bowl, combine the blueberries, granulated sugar, cornstarch, lemon juice, lemon zest, ground cinnamon, and salt. Gently stir everything together until all the berries are evenly coated—your kitchen will already start smelling like pie heaven. If you’re using frozen berries, toss them in straight from the freezer. The key is to mix gently so the berries stay mostly whole, providing little bursts of flavor.
Step 2: Roll and Shape the Pie Crust
Roll out one of your pie crusts and carefully fit it into your 9-inch pie dish, letting a little bit hang over the edge so you can seal the top later. A pre-made refrigerated crust is wonderfully reliable, but if you’re feeling ambitious with homemade dough, go for it! This cozy shell will hold every juicy spoonful of your blueberry filling once it comes together.
Step 3: Fill and Dot with Butter
Next, pour the blueberry mixture into your pie-lined dish, scraping out all those lovely juices. Dot the filling with small pieces of unsalted butter—this little touch will melt during baking and give your Blueberry Pie filling luxurious richness and extra flavor.
Step 4: Top, Seal, and Vent the Pie
Roll out your second crust and gently lay it over the top of the filled pie. Trim off any excess dough hanging over the edge, then crimp all around the perimeter to seal in that sweet, bubbling filling (a fork or your fingers both work). Use a sharp knife to cut a few slits in the top—this helps steam escape and prevents a soggy crust.
Step 5: Egg Wash and Sprinkle
Brush the top with your beaten egg to achieve a glorious golden finish. If you want to channel serious bakery vibes, sprinkle the surface liberally with coarse sugar for a little crunch and sparkle.
Step 6: Bake to Perfection
Slide your pie into the oven and bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbling through the vents. If the edges brown too quickly, tent them loosely with foil. The hardest part? Letting the Blueberry Pie cool completely so the filling sets perfectly! It’s worth the wait for neat, picture-perfect slices.
How to Serve Blueberry Pie
Garnishes
A slice of Blueberry Pie is wonderful on its own, but a billowy cloud of freshly whipped cream or a generous scoop of classic vanilla ice cream takes it over the top. A dusting of powdered sugar is quick and elegant. Or sprinkle a few extra fresh blueberries on top to really showcase those beautiful berries.
Side Dishes
Pair your Blueberry Pie with simple accompaniments like a chilled glass of lemonade or hot tea if you’re serving it as a sweet afternoon treat. For a festive, summery vibe, add a crisp green salad tossed with fresh herbs alongside—this balances out the sweetness and makes for a truly special dessert course.
Creative Ways to Present
Try serving individual mini Blueberry Pies baked in ramekins, or cut your pie into wedges and layer slices in pretty glasses with ice cream for a parfait-style dessert. A drizzle of homemade berry sauce over each slice gives a gourmet touch, while edible flowers or spun sugar are always fun if you want to make your pie Instagram-famous!
Make Ahead and Storage
Storing Leftovers
Once cooled, cover leftover Blueberry Pie loosely with plastic wrap or foil and store in the refrigerator. It’ll stay fresh, fruity, and delicious for up to three days. Each slice reheats beautifully and never loses its charm—even after a few days, it’s just as irresistible as when first baked.
Freezing
Planning ahead? You can freeze the whole pie (baked and thoroughly cooled) by wrapping it tightly in two layers of plastic wrap, then foil. It keeps in the freezer for up to three months. To serve, simply thaw overnight in the fridge and reheat gently to restore that just-baked magic.
Reheating
To revive leftover slices, pop them into a 300°F (150°C) oven for about 10-15 minutes until warmed through. The crust crisps up, the filling gets perfectly gooey, and nobody will ever guess it wasn’t freshly baked that hour.
FAQs
Can I use frozen blueberries for Blueberry Pie?
Absolutely! Frozen blueberries work wonderfully. Just add them directly to the filling (no need to thaw), which helps prevent excess liquid and a soggy crust.
How do I prevent a runny pie filling?
The secret is all in the cornstarch and letting the pie cool completely before slicing. These two details make sure your Blueberry Pie filling sets up nicely and holds its shape.
Can I make this pie gluten free?
Yes—just use your favorite gluten-free pie crust. The filling is naturally gluten free, so it’s an easy swap to accommodate dietary needs without sacrificing any deliciousness.
How do I know when the pie is done baking?
Look for a crust that’s deeply golden brown, with filling actively bubbling up through the vents. If the edges are browning faster than the center, a little foil shield will protect them while the rest finishes.
Is Blueberry Pie better warm or cold?
That’s a tough call! Warm Blueberry Pie with ice cream is a classic, but many people love it chilled straight from the fridge when the filling is extra set. Honestly, there’s no wrong way—try both and see which you prefer!
Final Thoughts
There’s something truly special about sharing a homemade Blueberry Pie, whether you’re celebrating a holiday or just making Tuesdays feel more exciting. So roll up your sleeves, gather your berries, and get ready for a kitchen filled with sweet smells and happy memories. Give it a try—you’ll be surprised at just how easy and rewarding it is to bake this timeless favorite!
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Blueberry Pie Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the sweet and tangy flavors of homemade Blueberry Pie with a buttery crust that melts in your mouth. This classic dessert is perfect for showcasing fresh or frozen blueberries in a delicious filling, topped with a golden-brown lattice crust.
Ingredients
Filling:
- 2 1/2 cups fresh or frozen blueberries
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
Additional:
- 1 tablespoon unsalted butter (cut into small pieces)
- 1 package refrigerated pie crusts (or homemade)
- 1 egg (beaten, for egg wash)
- 1 tablespoon coarse sugar for sprinkling (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Filling: In a large bowl, mix blueberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt.
- Assemble Pie: Roll out and place one pie crust in a dish, add filling, dot with butter, cover with second crust, seal edges, vent, and brush with egg.
- Bake: Bake for 40-45 minutes until golden and bubbling.
- Cool and Serve: Cool completely before slicing. Serve with ice cream or whipped cream.
Notes
- If using frozen blueberries, do not thaw to avoid excess liquid.
- Serve with vanilla ice cream or whipped cream for an extra treat.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg
