Fresh Blueberry Pie
A classic blueberry pie is one of the summer’s best desserts. Made with a homemade butter pie crust, using fresh or frozen blueberries with a touch of lemon and cinnamon, this delicious pie comes together easily and is perfectly paired with some fresh whipped cream or a scoop of vanilla ice cream. Included are tons of tips to ensure the filling thickens beautifully, as well as make-ahead and freezing instructions for preparing different components ahead of time.
When blueberries are in peak season, I want to make ALL the blueberry recipes. And at the top of my list every year is a fantastic homemade blueberry pie.
Even if it’s out of season, this pie is easily made with frozen blueberries, so you can put it on dessert menus year-round.
This one is guaranteed to be a family favorite for years to come.
How to make a blueberry pie from scratch
Making fresh blueberry pie is easier than you’d think, this is how we do it:
- Prepare the pie crust – You’ll mix together the pie crust, roll it out, fit one round into the pie plate, and place the other on a baking sheet, and pop both in the refrigerator while you make the filling.
- Make the filling – Toss the blueberries with lemon juice, then stir together the sugar, cornstarch, cinnamon, lemon zest, and salt, and toss it all together.
- Assemble the pie – Transfer the filling to the dough-lined pie plate and place little bits of butter over top. Top with the dough round, crimp the edges and cut slits for steam to escape.
- Chill the pie – Transfer the assembled pie to the refrigerator for at least 2 hours.
- Bake the pie – Brush with an egg wash to get it nice and golden, then bake until the crust is golden brown and the filling is bubbling, 50 to 60 minutes.
- Cool completely – This is super important! Allow the pie to cool totally before slicing so the filling can set up and thicken nicely.
Types of crust to use
I have a couple of options for you when it comes to pie crust:
- All-butter pie crust – This is the version included in the recipe below because I think it’s just absolutely divine. The buttery, flaky crust pairs wonderfully with the blueberry filling.
- “The best pie crust recipe“ – This has been my go-to pie crust recipe for years, using a combination of butter and shortening, along with some vodka in place of water for a perfect crust that’s easy to work with each and every time.
Fresh versus frozen blueberries
When fresh blueberries are in season, there is absolutely nothing better!
However, what if you are craving blueberry pie any other time of year and the price of fresh blueberries is through the roof, you can absolutely use frozen blueberries for this pie.
You do not need to thaw them but should anticipate an extra 10 to 15 minutes of baking time for the filling to get bubbly.
Troubleshooting blueberry pie filling
One of the biggest issues that people have when making a blueberry pie is runny or watery filling. It’s the worst!
There are two keys to ensuring that your pie filling sets up beautifully thick:
- Use the cornstarch – Flour is another popular pie filling thickener, but you need to use about twice as much, it doesn’t gel as nicely and can leave a cloudy appearance.
- Allow the pie to cool COMPLETELY – Never, ever cut into a warm pie! The filling of the pie needs all of that cool-down time to thicken and set up properly. If you cut into before it is completely cool, you risk a runny, watery pie.
Make-ahead and freezing tips
You can prepare multiple components of this pie in advance:
- Entire Baked Pie – Since the pie enjoys massive benefits from being allowed to cool completely before serving, it is a perfect pie to make a day in advance of serving. Store at room temperature until ready to serve.
- Pie Crust – The pie crust can be prepared and refrigerated for up to 5 days or frozen for up to 3 months. Thaw in the refrigerator overnight.
- Pie Filling – The pie filling can be mixed together and then frozen for up to 3 months. Thaw overnight in the refrigerator before using it.
- Freezing Whole Pie (Unbaked) – Assemble the entire pie as directed, but stop before adding the egg wash. Freeze the pie, uncovered, until firm, then wrap in two layers of plastic wrap and a layer of aluminum foil. Freeze for up to 2 months. To bake, do not thaw, brush the egg wash directly on the frozen pie and bake at the same temperature, but increasing the bake time 10 to 15 minutes. Since fruit pies that are frozen after baking tend to develop very soggy crusts, I do not recommend freezing after baking.
Storing the Pie
Blueberry pie should be stored, covered, at room temperature for up to 3 days.
The pie is best eaten within 24 hours of baking but will stay good for another few days at room temperature. If you want to extend its shelf life, you can put it in the refrigerator for up to 5 days.
Beautiful blueberry desserts
If you love juicy blueberries, you’ll love the rest of these recipes:
- Blueberry-Lemon Buttermilk Bundt Cake
- Blueberry Buckle
- Blueberry Crumb Bars
- Blueberry Cobbler Recipe
If you make this blueberry pie recipe and love it, I would so appreciate it if you would take a moment to leave a rating below. Thank you so much! ❤️️
Fresh Blueberry Pie
For the Crust:
- 2½ cups (300 g) all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup (227 g) unsalted butter, cubed and very cold
- ¼ to ½ cup (60 to 120 ml) ice water
For the Pie:
- 4 cups (680 g) blueberries
- 1 tablespoon lemon juice
- ¾ cup (149 g) granulated sugar
- 3 tablespoons cornstarch
- ½ teaspoon (0.5 teaspoon) lemon zest
- ¼ teaspoon (0.25 teaspoon) salt
- ¼ teaspoon (0.25 teaspoon) ground cinnamon
- 1 tablespoon cold unsalted butter, cut into small pieces
- 1 (1 egg) egg
- 1 teaspoon water
- Make the Crust: In a large bowl, whisk together the flour, sugar, and salt.
- Add the butter and, using a pastry blender or two forks, quickly cut it into the flour until large pea-sizes bits remain.
- Add ¼ cup of the ice water and use a rubber spatula to stir it into the dough, pressing it together. If it still seems dry, add more water a little at a time until it is cohesive.
- Turn the dough out onto a lightly floured work surface and bring it together with your hands, then divide it into two equal portions.
- Working with the first piece of dough, gently pat it into a 6-inch circle. Lightly flour the top and gently and quickly roll it out to a 13-inch circle, picking it up and doing a quarter turn after every couple of rolls to keep it from sticking.
- Transfer the dough to a 9-inch pie plate and gently press it into the bottom and up the sides. Trim the dough to 1 inch beyond the lip of the pie plate.
- Roll the second piece of dough out as you did the first, this time into a 12-inch circle. Gently transfer it to a parchment-lined baking sheet and refrigerate both the dough-lined pie plate and dough round while you prepare the filling.
- Make the Filling: Place the blueberries in a large bowl, sprinkle with the lemon juice and toss to coat evenly. In a small bowl, stir together the sugar, cornstarch, lemon zest, salt and cinnamon. Sprinkle the sugar mixture over the berries and toss to distribute evenly. Immediately transfer to the dough-lined pan. Dot with the butter.
- Carefully position the reserved dough round over the filled pie. Trim the edge, leaving 1 inch of overhang, then fold the edge of the top round under the edge of the bottom round and crimp the edges to seal. Using a small, sharp knife, cut an asterisk 4 to 5 inches across in the center of the top to allow steam to escape during baking. (You can also do decorative cutouts of the top dough as pictured above.)
- Refrigerate the assembled pie for at least 2 hours.
- Bake the Pie: Position a rack in the lower third of an oven and preheat to 375°F.
- In a small bowl, whisk together the egg and water for the egg wash.
- Brush on the egg wash over the surface of the pie. Bake the pie until the crust is golden and the filling is thick and bubbling, 50 to 60 minutes. Transfer to a wire rack and let cool completely,, at least 2 hours. Serve at room temperature. Store leftovers, covered, at room temperature for up to 3 days.
- Equipment recommendations: Pie plate / pastry blender / food processor / marble board / rolling pin
- Blueberries - You can use fresh or frozen blueberries for this pie; if using frozen, no need to thaw before baking, but add 10 to 15 minutes to the bake time.
- Crumb Topping - You can halve the pie crust and use a crumb topping instead of a pie crust for the top. I love the topping from my Dutch apple pie.
- Allow the pie to cool COMPLETELY - The filling of the pie needs all of that cool-down time to thicken and set up properly. If you cut into before it is completely cool, you risk a runny, watery pie.
- Make-Ahead Entire Baked Pie - Since the pie enjoys massive benefits from allowing to cool completely before serving, it is a perfect pie to make a day in advance of serving. Store at room temperature until ready to serve.
- Make-Ahead Pie Crust - The pie crust can be prepared and refrigerated for up to 5 days or frozen for up to 3 months. Thaw in the refrigerator overnight.
- Make-Ahead Pie Filling - The pie filling can be mixed together and then frozen for up to 3 months. Thaw overnight in the refrigerator before using it.
- Freezing Whole Pie (Unbaked) - Assemble the entire pie as directed, but stop before adding the egg wash. Freeze the pie, uncovered, until firm, then wrap in two layers of plastic wrap and a layer of aluminum foil. Freeze for up to 2 months. To bake, do not thaw, brush the egg wash directly on the frozen pie and bake at the same temperature, but increasing the bake time 10 to 15 minutes. Since fruit pies that are frozen after baking tend to develop very soggy crusts, I do not recommend freezing after baking.
- Serving - Blueberry pie is perfectly paired with some fresh whipped cream or a scoop of vanilla ice cream.
- Storage - Store the pie, covered, for up to 3 days at room temperature or up to 5 days in the refrigerator.
(Recipe adapted from Williams Sonoma)
[Photography by Dee of One Sarcastic Baker]