The Best Blueberry Pie Recipe: Easy, Homemade & Perfectly Sweet
I don’t know about you, but in my house, a good dessert can fix just about anything. Long day? Pie. Kids fighting over who touched who first? Pie. Just want something sweet that makes the whole house smell like a dream? Yep, pie. And not just any pie—we’re talking The Best Blueberry Pie.
This Homemade Blueberry Pie has been my go-to for years, and let me tell you, it never lasts long. Whether I’m making a big Fresh Blueberry Pie for the family or little Hand Pies for the kids to grab and go, this recipe is a winner every time. It’s packed with juicy Blueberry Filling, wrapped in a flaky, buttery crust, and it works just as well with fresh or frozen berries. So whether you’re looking for an Easy Blueberry Pie Recipe for a last-minute treat or just craving some Fresh Blueberry Desserts, you’re in the right place.
I promise, you don’t need to be a pro baker for this one. This is one of those Great Pie Recipes that’s actually simple—no fancy ingredients, no complicated steps, just a good old-fashioned Blueberry Pie Recipe that’ll have everyone coming back for seconds. So grab some berries (fresh or frozen, we don’t judge), and let’s get baking!
What You’ll Need
For the Pie Crust:
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, cold and cubed (seriously, keep it cold)
- 1 teaspoon salt
- 1 tablespoon sugar
- 6-8 tablespoons ice water
For the Blueberry Filling:
- 5 cups fresh or frozen blueberries
- ¾ cup sugar (you can go up to 1 cup if your berries are super tart)
- ¼ cup cornstarch (this thickens things up)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest (makes a huge difference, don’t skip it)
- ½ teaspoon cinnamon (trust me on this)
- 1 teaspoon vanilla extract
- 1 tablespoon butter, cut into little pieces
How to make Blueberry Pie
Step 1: Make the Pie Dough
This part is easier than you think. You just gotta trust the process.
- In a big bowl, mix your flour, salt, and sugar.
- Add the cold, cubed butter and use a pastry cutter (or just your fingers) to mix it up until it looks like tiny pebbles. You want little chunks of butter in there—that’s what makes the crust flaky.
- Start adding ice water, a tablespoon at a time, and mix gently with a fork. Keep adding water until the dough just holds together.
- Split the dough in half, shape each into a disc, wrap them up in plastic wrap, and pop them in the fridge for at least an hour. If you’ve got a toddler running around, just go ahead and leave it in there longer. No rush.
Step 2: Make the Filling
This part is my kids’ favorite because it basically means snacking on blueberries the whole time.
- Throw your blueberries into a big bowl.
- Add the sugar, cornstarch, lemon juice, lemon zest, cinnamon, and vanilla.
- Give it a good stir and let it sit for about 15 minutes. This helps everything mix together and starts thickening the juices a little.
Step 3: Roll Out the Dough & Assemble the Pie
Alright, now the fun part.
- Preheat your oven to 375°F (190°C).
- Grab one of your dough discs from the fridge and roll it out on a floured surface until it’s big enough to fit your pie dish.
- Gently lay it in the dish and trim any extra hanging over the sides.
- Pour your blueberry filling in and dot the top with those little pieces of butter.
- Take the second dough disc, roll it out, and either cover the whole pie (cut a few slits so steam can escape) or go for a lattice top if you’re feeling fancy.
- Brush the top with an egg wash (just one egg whisked with a little water) and sprinkle with sugar if you’re feeling extra.
Step 4: Bake & Let It Cool (I Know, It’s Hard to Wait)
- Pop the pie into the oven and bake for about 50-60 minutes, until the crust is golden and the filling is bubbling.
- Let it cool for at least 2 hours so the filling sets. If you cut into it too early, it’ll be a blueberry soup (not that I haven’t done it anyway).
- Serve with vanilla ice cream, because what’s the point of pie without ice cream?
FAQs About Blueberry Pie
Can I use frozen blueberries instead of fresh?
Absolutely! Fresh Blueberry Pie is amazing, but if all you’ve got is frozen, go for it. Just don’t thaw them first—frozen berries release a lot of juice, and you don’t want a runny pie. Add an extra tablespoon of cornstarch to help thicken the Blueberry Filling.
How do I keep my pie crust from getting soggy?
Nobody likes a soggy bottom. To prevent that, you can:
Brush the bottom crust with egg white before adding the filling—it creates a barrier.
Bake the pie on a preheated baking sheet to help crisp up the bottom.
Let the filling sit for 15 minutes before pouring it in, so it thickens up a bit.
What’s the best way to store leftover blueberry pie?
If you actually have leftovers (which is rare in my house), cover the pie loosely with foil or plastic wrap and store it at room temperature for up to 2 days. For longer storage, keep it in the fridge for up to 5 days. Just let it come to room temp or warm it up before serving for the best taste.
Can I freeze blueberry pie?
Yep! You can freeze a whole unbaked pie—just wrap it tightly in plastic wrap and foil, then bake it straight from the freezer when you’re ready (add about 20 extra minutes to the bake time). Baked pie can also be frozen for up to 3 months. Just thaw in the fridge overnight before eating.
How do I make this recipe into hand pies?
Easy! Instead of making one big pie, roll out the dough and cut it into circles or squares. Spoon a little Blueberry Pie Fresh Blueberries filling in the center, fold, seal the edges, and bake at 375°F for about 20-25 minutes. Perfect for snacking or lunchboxes!
The Best Blueberry Pie Recipe Card
Blueberry Pie
Ingredients
Method
- In a bowl, whisk together flour, salt, and sugar.
- Add cold butter and mix with a pastry cutter (or hands) until it looks like coarse crumbs.
- Gradually add ice water, one tablespoon at a time, until dough just holds together.
- Divide dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
- In a large bowl, combine blueberries, sugar, cornstarch, lemon juice, zest, cinnamon, and vanilla.
- Let sit for 15 minutes to thicken.
- Preheat oven to 375°F (190°C).
- Roll out one dough disc and fit it into a 9-inch pie dish.
- Pour in the blueberry filling and dot with butter pieces.
- Roll out the second dough disc and either cover fully (with slits) or make a lattice.
- Brush the top with egg wash and sprinkle with sugar if desired.
- Bake for 50-60 minutes, until the crust is golden brown and the filling is bubbling.
- Let cool for at least 2 hours before slicing to allow the filling to set.
Notes
- Use cold butter for a flaky crust.
- If using frozen blueberries, don’t thaw them—just add extra cornstarch.
- Let the pie cool completely before slicing so the filling thickens properly.
- Serve warm with a scoop of vanilla ice cream for the best experience.
I know baking can feel intimidating sometimes, but trust me—this is an Easy Blueberry Pie Recipe that anyone can handle. No fancy tricks, just simple ingredients and a little love (and maybe a little flour on your shirt by the end). And the best part? It’s one of those Great Pie Recipes that brings people together. There’s something about a homemade pie on the counter that just makes a house feel like home.
So go ahead, grab those Fresh Blueberry Recipes or even your stash of frozen berries, and bake up some Blueberry Desserts that’ll have everyone coming back for more. Whether it’s a classic Pie Blueberry Recipe or you decide to mix things up with a fun twist, I hope this becomes one of your go-to Dessert Recipes like it is for me. And if you’ve got any left over (which, let’s be real, probably won’t happen), I won’t judge if you sneak a slice for breakfast. After all, it’s got fruit in it, right?
