Brown, buttery pie crust meets juicy sweet blueberries in my best ever Blueberry Pie! Making a homemade blueberry pie is easier than you might think. Follow my recipe for a pie that has a perfectly juicy but set filling and a delicious flaky crust!
When you’ve gobbled up this one, be sure to try my Best Easy Pumpkin Pie, Apple Pie, Blueberry Crepe Filling, Homemade Pie Crust, Blueberry Cobbler, Blueberry Cake, and Blueberry Muffins.
Why This Recipe Works
Flaky Perfection: The first step to making a delicious blueberry pie is mastering the flaky, buttery pie crust. My Easy Homemade Pie Crust recipe will result in an amazing crust every time! The combination of this crust along with the sweet and juicy blueberry mixture is literally pie perfection!
Easy to Make: I know that making a homemade pie from scratch can sound like a daunting task, but this is actually quite simple to make. You can make the pie dough ahead of time so that it is ready to go, or you can simply buy pre-made pie crust if you are in a pinch! After mixing together the pie filling, all there is left to do is top the pie with more crust and bake!
To Die For: Honestly, my fresh blueberry pie is absolutely to die for. The sweet blueberries are balanced by the tart lemon juice and the flaky crust is the perfect vehicle to transport that blueberry pie filling to our bellies!
- Homemade Pie Crust: For a homemade pie crust, I recommend following my recipe. Or, you can use a pre-made crust that you buy at the store.
- Fresh Blueberries: Fresh blueberries result in the perfect textured filling. Frozen blueberries will release more juices and you might end up with a runny filling.
- Sugar: A bit of sugar makes this pie a sweet treat!
- Cornstarch: Cornstarch is used to help thicken up the filling as the blueberries release juice in the oven.
- Lemon Juice: Lemon juice balances the flavors and adds a hint of tartness.
- Egg: I like to egg wash the pie crust before it goes into the oven in order to have a perfect golden color!
- Turbinado Sugar: This is optional, but tastes and looks amazing on the pie. Turbinado sugar is a course sugar that you can use to sprinkle on top of the pie crust before it goes into the oven if desired.
Here’s How to Make It
Step by Step Instructions
- Preheat & Prep: Preheat the oven to 375 and line a pie dish with one of the pie crusts and place it in the freezer for a few minutes while you prepare the filling.
- Mix the Filling: Toss the blueberries together with sugar, cornstarch, and lemon juice.
- Assemble the Pie: Pour the blueberry mixture into the prepared pie crust. Brush the edges with the egg wash and lay the second pie crust over the the top either in just one sheet, or in a lattice pattern.
- Egg Wash: Use your thumbs and forefinger to crimp the edges of the pastry and brush the pie with the remaining egg wash before sprinkling with turbinado sugar, if using. If you’ve topped the pie with a single sheet, make two small holes in the middle of the pie to allow steam to escape.
- Bake & Cool: Bake for 45-50 minutes until the pastry is golden. Allow to rest for at least 1 hour before serving and enjoy!
- No need to spray the pie dish with non stick spray! The butter content in the pie crust will ensure that it won’t stick to the dish.
- Make the pie crust ahead of time. This pie dough needs to be chilled before using. Instead of placing it in the freezer, place it in the fridge for up to 3 days until it is ready to be used to make blueberry pie.
- Place a baking sheet below the pie pan! I recommend placing a baking sheet below the pie pan in case any of the filling seeps out. Blueberry pie is known for releasing a lot of moisture in the oven!
- If the edges of the pie crust are getting too dark too soon, place a layer of foil around the edges and continue baking until cooked through.
Frequently Asked Questions
If you cut into blueberry pie while it is still warm, you will end up with a soupy mess! You want the mixture to be cooled and fully set before cutting into it. That way, each piece of pie has it’s correct amount of filling! One hour is the minimum. If you have the time, let it cool for up to 4 hours at room temperature.
This pie is absolutely delicious on it’s own, but it even better with a scoop of vanilla ice cream and some whipped cream on top!
More Dessert Recipes to Try
- Apple Crumble Pie
- White Chocolate Raspberry Pie Bars
- Blueberry Cobbler
- Apple Pie
- Raspberry Crumb Bars
- 2 Easy Homemade Pie Crusts
- 3-4 cups fresh blueberries
- ¼ cup sugar
- 3 tbsp cornstarch
- 2 tbsp lemon juice
- 1 egg - lightly beaten
- turbinado sugar - optional
- Preheat the oven to 375 and line a pie dish with one of the pie crusts and place in the freezer for a few minutes while you prepare the filling.
- Toss the blueberries together with the sugar, cornstarch and lemon juice.
- Pour the blueberry mixture into the prepared pie crust. Brush the edges with the egg wash and lay the second pie crust over the top either in just one sheet, or in a lattice pattern.
- Use your thumbs and forefinger to crimp the edges of the pastry and brush the pie with the remaining egg wash before sprinkling with turbinado sugar, if using. If you've topped the pie with a single sheet, make two small holes in the middle of the pie to allow steam to escape.
- Bake for 45-50 minutes until the pastry is golden. Allow to rest for at least 1 hour before serving!
- Serve leftover slices of pie at room temperature.
The color is so pretty! I recently had an avocado milkshake and it was so good! : )
mmmm, avocado milkshake = right up my alley!
I know other commentors have said this, but BEAUTIFUL COLOR!!
THANK YOU!!! I don’t mind hearing it one more time… 😉
Thanks Chloe! I love summer colors !!!!
this sounds amazing with the avocado and greek yogurt!
Looks great–especially mixing in avocado. Never heard of that before but will definitely try considering all the good fats in avocado.
But I’m allergic to dairy so the Greek yogurt won’t work for me. I’d probably also prefer coconut milk instead of almond.
(picky picky 🙂 Any ideas how I can adjust this recipe? Thanks.
Hi CiCi! So sad about your dairy allergy – that must be rough trying to find good recipes to try! But here is what I’m thinking, what if you tried condensed coconut milk? That might be a workable replacement for the yogurt!
That sounds like a good idea! I’ll try it and let you know how it works out.
That looks delicious