Homemade Blueberry Pie made with plump berries and a flaky crust topped is best enjoyed with a scoop of vanilla ice cream on top!
Blueberry pie is a classic that is delicious using fresh berries in the summer. But it can also be made throughout the year for holiday dinners or even as a dessert for a weeknight meal.
What You’ll Find In This Post
Blueberry Pie Ingredients
The star of the pie is the blueberries, of course. Then you’ll just need some sugar, a thickener, and a crust! Scroll down for the complete printable recipe card, including the ingredient measurements.
- Cornstarch: We used cornstarch as the thickener in this recipe. Mix the cornstarch into cold water and set it aside before you start boiling the berries and sugar. When it is time to add the thickener, it is ready to go!
- Lemon Juice: I like adding a little lemon juice to my blueberry pies because it compliments the sweetness so well. If you choose not to add lemon juice, increase the amount of water by the same amount.
- Blueberries: We chose to use fresh blueberries to make this pie, but they aren’t always in season and readily available. You can also use frozen blueberries but keep in mind that it will take a little longer to bring the berries and sugar to a boil.
- Granulated and Brown Sugar: We chose to use a combination of granulated sugar and brown sugar. Using part brown sugar brings added flavor to the pie. If you prefer, you can choose to use only granulated sugar.
- Cinnamon: A half teaspoon of ground cinnamon adds flavor, warmth, and spice to the pie, but it can be left out if you prefer.
- Pie Pastries: This pie has a bottom crust as well as a top crust, so you’ll need two nine-inch pie pastries. I used my recipe for homemade pie crust, but store-bought will work, too if you are short on time. You can also opt to skip the top crust and make the pie with only the bottom crust.
- Egg White: The beaten egg white gets brushed over the crust to help the sugar stick and to help with browning.
- Coarse Sugar: The coarse sugar gets sprinkled on the top of the cakes. It will give the crust a little extra sweetness and make it look pretty too. You can use any coarse sugar, such as turbinado sugar or sanding sugar.
How To Make Blueberry Pie From Scratch
To make a blueberry pie from scratch, start by making the filling. You need to boil the filling on the stovetop to thicken it before adding it to the pie crust. Combine the blueberries and sugars in the large pot and bring the mixture to a boil, stirring often.
Reduce the heat, add the cinnamon and the cornstarch slurry. Cook while stirring constantly until it is thickened.
Pour the filling into the prepared pie crust.
Add the top crust, brush it with beaten egg white, and sprinkle with sugar.
You can build the lattice on the pie filling or see my instructions below for how to make it on a flat surface and then transfer it to the pie. Or, if you choose to use a whole crust on top, be sure to cut slits in it for venting.
Bake the pie until the filling is bubbly and the crust is golden brown.
How To Make A Lattice Crust
I decided to use a lattice crust for the pie, but you can make it with a full crust with slits cut in it if you prefer. To keep the pastry crust as clean as possible, I made the lattice and then laid it on the pie.
Cut the pie pastry into strips on a silicone mat and form the lattice. Then, cover it with a piece of plastic wrap and roll it up on a rolling pin. Unroll the lattice on the pie and straighten it as needed. Trim the edges of the pie pastry, fold it under itself, and flute the edges.
Why Use A Pie Shield
A pie shield is a piece of metal that is used to cover the edge of the pie crust during baking to prevent it from cooking faster than the rest of the crust. If you do not have a pie shield, you can cut strips of aluminum foil and wrap them around the edge of the pie. Remove the pie shield for the last 15 minutes of baking so the fluted edge can brown.
How To Store Blueberry Pie
After you remove the pie from the oven and allow it to cool completely on a wire rack. Cover the pie and store it at room temperature or in the refrigerator for up to two days. To freeze the pie, wrap it tightly with plastic wrap and place it in an airtight freezer bag. Thaw the pie in the refrigerator.
Other Fruits To Add
You can add other fruits to make wonderful pie combinations. Simply swap out an equal amount of blueberries for the other fruit that you choose. Here are a few suggestions:
Frequently Asked Questions
The two main reasons are either it wasn’t baked long enough, or it wasn’t allowed to cool long enough. It is very helpful to thicken the filling on the stovetop before adding it to the pie as directed in this recipe.
Yes, you should thaw them before baking a pie to allow the pie to bake evenly and completely through.
Yes, you can use frozen fruit to make this blueberry pie. Add the frozen blueberries to the large pot with the sugar and bring it to a boil as directed. Keep in mind this step will take longer since the frozen berries need time to thaw.
More Blueberry Recipes
- We love eating Blueberry Cobbler with vanilla ice cream on top!
- Blueberry Pretzel Salad is perfect for holiday celebrations.
- This Blueberry Cheesecake Dessert is a family favorite!
- You can make this No Bake Blueberry Cheesecake ahead of time.
- ¼ cup water
- 1 tablespoon lemon juice
- 5 tablespoon cornstarch
- 6 cups fresh blueberries
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ teaspoon ground cinnamon
- 2 9-inch pie pastries
- 1 egg white beaten
- ½ teaspoon turbinado sugar or coarse sugar
- Preheat oven to 425˚F. Line a 9-inch deep dish pie pan with one pie pastry. Place in the fridge.
- Combine the water, cornstarch, and lemon juice and set aside.
- Stir together the blueberries, granulated sugar, and brown sugar. Bring the mixture to a boil. Then reduce the heat.
- Add to the cornstarch and water mixture. Simmer and stir until the sauce is thickened, about 2-3 minutes.
- Pour the blueberry pie filling into a prepared pie pan.
- Top with 9-inch pie pastry in either a lattice design or add the whole crust with slits cut into it for venting. Brush with beaten egg white and sprinkle with sugar. Cover the edges with a pie shield or strips of foil.
- Bake at 425˚F for 15 minutes and then at reduce heat to 350˚F and bake for 35-40 minutes, or until the filling is bubbly. Remove the pie shield (or foil) for the last 15 minutes of baking. Cool completely on a wire rack.