Classic Blueberry Pie [Video]

You must try this classic recipe for a delicious old-fashioned blueberry pie with a buttery, flaky crust and sweet, juicy blueberry filling. I like to make it fresh from scratch for the most indulgent flavors and thick, flavorful blueberry sauce. If you use refrigerated crust, you can make it in 45 minutes with just a few ingredients! It is perfect with a dollop of vanilla ice cream on top. 

This blueberry pie recipe goes back to my great-grandmother. She used to make it for us during the holidays and for summer picnics and barbecues. There were no shortcuts or special tools back then, so she did everything by hand and used all fresh ingredients, which is what I do, too. You can make this pie with frozen blueberries or canned blueberry pie filling, but it would not taste the same.

Similarly, you could use a premade pie crust to save time, there is no judging here. I have had blueberry pies made with graham cracker crusts and canned blueberry pie filling. Let me tell you, they were good, but I recommend a buttery, flaky crust for this recipe.

Blueberries are an excellent fruit to enjoy all year long. They are in season from April to July in the South, June to October in the Midwest, and April to November in the West. But you can get them frozen any time of the year. I prefer to buy fresh organic blueberries and freeze them, so I have them all year long.

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 in this berry cheesecake salad. It has the patriotic colors perfect for a 4th of July celebration.

Why you will love this recipe

• It is foolproof: If you follow the instructions, your pie will turn out perfectly every time.
• Fast and easy: You do not need fancy gadgets or excessive ingredients to have pie in under an hour.
• Thick and juicy without being runny: Many people end up with a pie that is either runny or dry. This one is right in the middle, so it is terrific.
• Versatile: Try adding other fruits or changing the crust topping to make it your own.

What you’ll need to make this blueberry pie recipe:

Special items:

• Food processor – To mix the crust.
• Mixing bowls – For mixing ingredients.
• Pie pan – To bake the pie.
• Pastry brush – For brushing the egg, wash on the crust.

The ingredients for classic blueberry pie

To make the flaky pie crust:

• Flour – All-purpose flour is the best choice for a light and flaky crust.
• Sugar – White granulated sugar has the right consistency and flavor to make the crust sweet.
• Salt – You need kosher salt for a clean, refreshing salt taste in your crust.
• Butter – The unsalted butter should be cold and cut into quarter-inch cubes.
• Water – Ice cold water to make the dough stick together.

To make the blueberry pie filling:

• Blueberries – If you can get fresh blueberries, they would be best. But frozen would work if that is all you have.
• Sugar – Use as much as you need, depending on how sweet your blueberries are.
• Cornstarch – Use enough to thicken your filling. This is an essential ingredient you cannot skip. The only substitutions I would use are flour, tapioca or potato starch, arrowroot, xanthan gum, or sure-gel.
• Cinnamon – One of the warm spices always used in my pie ingredients.
• Nutmeg—While cinnamon has sweet and spicy hints, nutmeg is more pungent, not as sweet, and not as spicy. They go together with most fall desserts I make.
• Lemon zest – Freshly made lemon zest tastes the best and makes a big difference in this blueberry pie.
• Lemon juice—Again, freshly squeezed is key here. Do not squeeze the juice until after you zest the lemon for easier zesting.
• Butter: Cold unsalted butter in small pieces is placed on top of the filling before the lattice is placed on top.
• Egg – One large egg, beaten with cream, brushed onto the lattice for egg wash.
• Cream – Beat with the cream for the egg wash.

How to make classic blueberry pie?

1. Make the pie crust: First, add flour, salt, and sugar to your food processor and pulse it a few times to combine. Then, add the cold diced butter and pulse again until you have coarse crumbs. The mixture should be dry and crumbly. Add the icy cold water and pulse until it is incorporated. It should stick together but not to your fingers when you pinch it. If it does not stick together, add another teaspoon until it is like playdough.
2. Roll and chill: Roll it into a ball on a clean, flat surface. Then, divide it in half and flatten it into two discs. Cover the two discs with plastic wrap and chill them for at least one hour before using.
3. Make the filling: Now, preheat the oven to 375 degrees F. Then, mix blueberries, sugar, cornstarch, cinnamon, nutmeg, lemon zest, and lemon juice in a large bowl. Remove a dough disc from the fridge and roll it on a floured work surface. Place it in a pie dish and tuck it in with your fingers. Pour in the filling and leave excess liquid in the bowl. Top with the butter.
4. Add the lattice: Next, take the other dough disc out and roll out a 12-inch circle. Cut strips that are about one and a half inches wide. Then, thread the strips on top of the pie over and under each other. Press the edges of each strip into the edges to seal the top.
5. Make the egg wash: Then, Beat the egg and cream in a small bowl and brush the top of the pie with a pastry brush. You can add a bit of sugar on top if you like.
6. Bake the pie: After, bake the pie for 20 minutes at 375 degrees F. Then, reduce the heat to 350 degrees F and bake for 25 minutes. If the middle is bubbling, you can remove it. If not, let it bake for another five minutes. If the crust is getting too brown, use a pie crust shield.
7. Cool and serve: Finally, let the pie cool at room temperature for three to four hours before serving or placing it in the fridge.

Expert tip

How do you tell when a blueberry pie is done?

Because it is always juicy, you cannot stick a toothpick into it and expect it to come out clean when it is done. However, there are ways to tell when your blueberry pie is done. This is true for any berry or fruit pie.  My first tip is to make sure you follow the instructions strictly. Baking is a science, and timing is essential. If the recipe says 45 minutes, do not take it out at 42 or 43 minutes just because the crust is brown. Cover the crust and let it keep cooking.

The thickener (cornstarch or flour) in the pie has to come to a specific temperature to thicken the pie filling correctly. If you remove it before that time, it may seem like it will be okay, but it will turn out watery in the end. This is why we usually heat cornstarch and water to boil before adding it to a recipe or to ingredients that are already boiling. Once the time is up, the filling should bubble in the middle (not just around the edges). They should be slow, thick bubbles. Not thin, fast ones.

Using an instant-read thermometer is the most accurate way to tell if your blueberry pie is done, especially if you did not make a lattice crust. Insert it into the center of the pie without touching the bottom; it should be 200 degrees F. Then, remove it from the oven and let it cool for three to four hours at room temperature before serving it. It is even better to chill it first so the filling is nice and thick.

Recipe variations and add-ins:

• Add fruit: Many other fruits, such as chopped apples, peaches, apricots, bananas, other berries, and lemons, go great with blueberries.
• Nutty pie: Make this pie crunchy by adding some chopped nuts. I have used walnuts and pecans to mine and my family loved it.
• Chocolate blueberry pie: My kids love it when I add chocolate chips and then drizzle chocolate syrup on top.
• Make it creamy: Creamy blueberry pie is delicious, too. Make some custard from sour cream, eggs, flour, and sugar.
• Gluten free: Use a gluten free pie crust.

Serving suggestions:

• Everyone loves a good old-fashioned blueberry pie slice topped with some vanilla ice cream.
• Instead of ice cream, top this scrumptious pie with a scoop of my homemade whipped cream. It is simple to make in minutes with three ingredients!
• My family enjoys it at our backyard barbecues when we are enjoying the pool. Just remember that blueberries stain your hands and clothing, so be careful!
• Whether you serve this delicious pie for dessert or a snack, it goes great with a glass of ice-cold milk.
• Save some extra blueberries because the adults like it with my blueberry margarita. It is easy to make with blueberries, lime juice, tequila, Cointreau, and simple syrup.

Frequently asked questions

Should I prebake the crust when making a pie?

Yes, prebaking, also known as blind baking, your crust is the best way to get a crispy pie crust without soggy bottoms. If you do not blind-bake your crust, the liquid of the filling will soak into the pastry and keep it from getting crispy and flaky. First, roll it out and place it in your greased pie pan.

Chill for an hour while you preheat the oven to 375 degrees F. Then, place parchment paper in the pie crust, fill it with pie weights or dried beans, and bake for 20 minutes. Take it out and let it sit for 10 minutes before removing the paper and weights. Then, put the crust back in for 10 more minutes.

Should I poke holes in my crust?

Also known as docking, poking small holes in the bottom of your pie crust will allow steam to escape so it stays flat against the pan or baking dish. Otherwise, it may puff up, making it look lumpy and leaving less space for your blueberries. If you do not want to make a lattice on top of your crust, cut holes in the top crust for the same reason. The steam on top will cause the crust to burst. You can poke holes with a fork or make designs with a knife or cookie cutters.

Why is my blueberry pie runny?

Often, people remove their pie before it is done because they are worried it will burn. However, if the thickener does not get to a high enough temperature, it will not have the time it takes to thicken the filling. It should be bubbling to activate the gelatin for thickening. Let your pie cook for the recommended time. Do not go by the brownness of the crust. Cover the edges with foil if it gets too brown, but let it keep cooking.

Should I soak my blueberries before cooking them?

The best way to clean your fresh blueberries before using them is to soak them in salt water for a few minutes. One tablespoon of kosher salt per cup of cold water will do it. Let them soak for five minutes before rinsing and draining them. Then, dry them on a clean kitchen towel or paper towel. If you use frozen blueberries, rinse them several times in cold water until the water is light or clear. Then, pat them dry with paper towels.

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. You don’t have to thaw the berries. 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 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.
• Defrost: Remember to take your frozen pie from the freezer the night before you want to serve it to thaw in the fridge.
• Reheating: If you want it warm, reheat it in the microwave for 30 to 60 seconds.   

More homemade pie recipes:

Recipe tips:

• You can use a blender or mixer if you don’t have a food processor. My great-grandmother didn’t have one either.
• Go ahead and overfill your pie. The blueberries will shrink when cooking, causing the top to collapse if you do not have enough filling.
• Remember to blind-bake your crust to keep it from getting soggy.
• Also, poke holes in the crust so it does not puff up or burst.
• Make sure you use enough cornstarch. Blueberries give off a lot of liquid when they cook, and you do not want runny pie.
• Do not let the color of the crust determine how long you cook your pie. Use a pie shield or aluminum foil if the crust gets too brown but always cook it as long as it calls for or the filling will not have time to thicken.
• If your berries are extra sweet, you can use less sugar.