Classic Blueberry Pie Recipe
Don’t let the season go by without making this blueberry pie! With an easy blueberry pie filling made from fresh or frozen berries, encased in flaky pastry.
Blueberry pie is one of the best things about summer, don’t you think? It’s a staple for us. I try to never let the season go by without making at least one for my family to share.
I love when the filling is thick and syrup-y, and full of plump, juicy blueberries. And the contrast with the flaky, butter-y pastry is pure heaven!
HOW TO MAKE BLUEBERRY PIE FILLING
It’s so easy to make this homemade blueberry pie filling recipe! It’s made completely from scratch, and it’s one of the most simple things you could ever make.
You’ll need about 3 pints of blueberries, which is equal to 6 cups. I love to use fresh blueberries when they’re in season, but when they’re not, frozen berries work just as well. You don’t even need to thaw them first!
Toss the berries together in a large bowl with sugar, cornstarch, a pinch of salt, and a little lemon zest and lemon juice. That’s about all there is to it!
You can either bake the filling in a pie shell, or cook it on the stove and save it for later. You can even can it!
If you’re not baking it into a pie, just place the mixture in a pot and simmer it over medium heat until the berries start to burst and it looks syrup-y. Once it comes to a bubble, it will thicken up, and it will continue to become even more thick as it cools.
But today we are baking pie, so I’m linking to my favorite pie crust recipe below. It’s so flaky you won’t believe it. All because of my special folding technique. You can learn lots more about it here: Perfect Homemade Pie Crust.
HOW TO KNOW WHEN BLUEBERRY PIE IS DONE
Once your fruit is tossed together with the sugar, cornstarch, salt, and lemon, just tip the mixture into your prepared pie crust and bake. You’ll know it’s done when the crust looks golden brown and the juices are bubbling.
It’s best to let the pie cool fully before slicing. If you cut into it while it’s still hot, it may be runny. Just know that as the pie cools, the filling will thicken up even more.
VARIATIONS ON THE CLASSIC BLUEBERRY PIE
For this recipe, I chose to top my pie with a lattice pie crust. I have a great tutorial for that here: How to Make a Lattice Pie Crust.
You could also bake it as a double crust pie, or as a singe crust, open faced pie. Or you could top it with my favorite streusel recipe, and you’d have a blueberry crumb pie, aka French blueberry pie. (If you go the single crust or crumb-topped route, you’ll want to halve the pie crust recipe below.)
I like to thicken my filling with cornstarch, but if you’d rather, you can use all-purpose flour or tapioca starch instead. Use 1/2 cup of flour or tapioca, in place of the cornstarch.
For a gluten-free blueberry pie, replace the all-purpose flour in the crust with a gluten-free flour blend that subs 1:1 for regular flour. Here are a few good options:
- King Arthur Flour Gluten-Free Measure for Measure Flour
- Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
- Cup4Cup Multi-Purpose Gluten-Free Flour
For a vegan blueberry pie, use a vegan butter substitute.
HOW LONG IS BLUEBERRY PIE GOOD FOR?
This blueberry pie will keep at room temperature for a day or so. After that, it should be refrigerated. It should last for about 5 to 7 days, chilled.
You can even freeze the pie prior to baking it. This is great for when you want a freshly baked homemade pie without a lot of effort. Just wrap it tightly with plastic wrap or foil, then slip it into a plastic bag and freeze. It will last for a couple of months, frozen. On the day you want to serve it, thaw it in the fridge and then bake at the temperature noted in the recipe card below.
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- 1 batch* Simply Perfect Homemade Pie Crust prepared
- 2 pints fresh blueberries or 6 cups frozen blueberries
- 1 cup granulated sugar
- 1/4 cup cornstarch or 1/2 cup all-purpose flour or tapioca starch
- 1/8 teaspoon kosher salt
- 1 tablespoon lemon zest
- 2 1/2 tablespoons lemon juice
- 3 tablespoons unsalted butter cubed
- egg wash (1 egg beaten with 1 tablespoon water)
- 1 1/2 tablespoons clear sparkling sugar (optional garnish)
- 1 batch Basic Streusel Topping for a crumb-topped option
- Preheat the oven to 425 degrees F.
- Roll half the pie dough out to about 3 inches wider than the pie pan, and transfer it to the pie dish.
- Refrigerate the bottom crust while preparing the filling.
Place the blueberries, sugar, cornstarch (or all-purpose flour or tapioca), salt, lemon zest, and lemon juice in a large bowl and toss to combine.
- Transfer the filling to the refrigerated pie crust.
- Dot with butter, and refrigerate while the topping is prepared.
- For a double crust or lattice-top pie: Roll the second half of the pie dough out to about 3 inches wider than the pie pan.
- For a lattice-top pie: Cut into strips and arrange in a lattice pattern over the filled pie.**
- Trim excess, roll & crimp the edge.
- For a crumb-topped pie: Top with streusel crumb topping.
- For a double crust or lattice-top pie: Brush with egg wash, and sprinkle with clear sparkling sugar.
- Bake for 20 minutes at 425 degrees F, then lower the oven temperature to 350 degrees F and bake for an additional 45 to 55 minutes, or until evenly browned and bubbling.
- Cool for at least 2 hours before slicing and serving.
*Use 1/2 batch Simply Perfect Pie Crust if making a single crust or crumb-topped pie.
- For lots more info how to make flaky pie crust, click here: Simply Perfect Homemade Pie Crust.
- For an easy tutorial on how to make a lattice-topped pie, click here: How to Make a Lattice Pie Crust.
- For my favorite crumb topping recipe, click here: Basic Streusel Crumb Topping.
- For more great blueberry recipes, click here: Blueberry Recipes.