Classic Blueberry Pie recipe with a homemade buttery and flaky crust and delicious blueberry filling! Each bite melts in your mouth and is full of flavor.
This is just one of our treasured dessert recipes that you can find in this blog. You can also check out our recipes for Peach Cobbler, Apple Crumble, and Strawberry Tiramisu for more fruit-based desserts that are just perfect for sharing!
Homemade Blueberry Pie Recipe
Blueberry Pie makes my kitchen smell so nice and tempting when baking. The aromas are simply irresistible!
If you like this fruit, then this recipe is a nice addition to your lineup for a blueberry muffin, cobbler, crisp, or crumble. I also like it with cheesecake dressing as in the berry cheesecake salad. It has the patriotic colors perfect for a 4th of July celebration.
But you need not wait for July to enjoy this classic comfort food. And you don’t have to buy one from the nearest pastry shop, just head into your kitchen and follow this recipe!
What is a Blueberry Pie?
It is a type of berry pie that has a crust, a filling, and toppings using blueberries as the main ingredient.
Can you make a blueberry pie using frozen blueberries?
While using fresh ones would be better, you can still use the frozen ones if unavoidable. The frozen version comes in handy when the fruit is not in season.
Do you have to thaw blueberries before making a pie?
There is no need to do that. The only trade-off is that it will bake for a longer period.
Thawing will only generate more liquid that will make the outcome too watery. So, it is better to simply toss those frozen berries in.
How do you make a blueberry pie?
- Prepare the crust: Use the food processor to combine the ingredients until crumbs form and then, add water little by little until you get the desired dough consistency. Divide the dough into two, roll to flatten into two circles, then, refrigerate covered in plastic wrap for at least an hour.
- Prepare the filling: Combine all the ingredients in one bowl except for the garnish, butter, and egg mixture. Set this aside and preheat the oven at 400 degrees F.
- Assemble: Get one of the chilled dough circle and roll flat on a floured surface. Keep rolling and turning until you get a flat sheet. Then, place it on a pie dish and put the filling in while leaving out any liquid. Dot the butter on top.
- Form the lattice: Get the other chilled dough circle, roll to make it thin, and cut up thin strips that are one or two inches wide. Use these strips to weave the lattice on top of the pie. Seal the edges.
- Bake: Brush the surface with egg mixture. Put the whole thing on a baking sheet and bake according to the prescribed duration and temperature.
- Cool and serve: After cooking, let it cool for 3 hours. Garnish, then, serve.
How to Store:
- Make ahead: You can prepare the filling and crust separately before baking. You can freeze both the filling and crust for up to three months, just thaw overnight before using.
- Refrigerate: Once cooked, you can refrigerate it overnight to let the filling set or until 5 days, loosely covered. Simply let it stand at ambient temperature before serving.
- Freeze: You can wrap the cooked pie in plastic wrap and transfer to a freezer bag. Frozen, it can keep for up to 6 to 8 months. Thaw overnight and allow to equilibrate at room temperature before serving.
More homemade pie recipes:
- You can make other patterns instead of the lattice and be creative.
- The cornstarch serves as the thickener to prevent the whole thing from being soupy. You can substitute flour or other starches for this one.
- To prevent the top from burning before it is done, use a pie shield.
Classic Blueberry Pie
Pie Crust Recipe and Lattice:
- 2 1/2 cups all-purpose flour (plus more to dust the working area)
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1/2 lb unsalted butter (very cold and diced into 1/4" pieces)
- 6 tablespoons ice cold water
- 6 cups fresh blueberries
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 2 tablespoons unsalted butter (cold and cut into small pieces)
- 1 large egg
- 1 tablespoon cream
Pie Crust Recipe:
- Place flour, sugar and salt into the bowl of a food processor and pulse a few times to combine.
- Add cold diced butter and pulse the mixture until coarse crumbs form. Mixture should be dry and powdery.
- Add the ice cold water and pulse just until incorporated and clams are formed. Check the dough with your fingers, when presses together it should stick, but it should not feel sticky, it should resemble play dough. If the dough is doesn't stick together, add more water, a teaspoon at a time.
- Transfer dough to a clean work surface, and form into a ball. Divide it in half and flatten to form 2 discs. Cover each disk with plastic wrap and refrigerate for at least 1 hour before using.
- Preheat oven to 375 degrees F.
- Add the blueberries, granulated sugar, cornstarch, cinnamon, nutmeg, and lemon juice, lemon zest to a large bowl and stir together.
- Take a dough disc from the fridge and roll out on a floured work surface, into a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish, tucking it in with your fingers.
- Add the filling into the crust, leaving any excess liquid in the bowl. Top with the two tablespoons of butter cut into small pieces.
- Remove the other dough disc from the refrigerator and roll into a circle that is 12 inches diameter.
- Using a pastry wheel or sharp knife, cut into strips that are 1-1 11/2 inches wide.
- Thread the strips over and under one another, on top of the blueberry filling. Press the edges of the strips into the pie crust edges to seal the top. Trim off excess dough.
- Lightly beat the egg and cream in a small bowl and brush the top of the pie crust with the mixture.
- Sprinkle the top with a little sugar, if desired.
- Bake the pie for 20 minutes in the preheated oven, reduce heat to 350 degrees F and bake for an additional 25-30 minutes.
- Remove from oven and allow the pie to cool for 3-4 hours at room temperature before serving.
- Cover leftovers with plastic wrap and store in the refrigerator for up to 5 days.