Classic Blueberry Pie Recipe

A slice of blueberry pie with thick filling and a lattice top crust, presented on a lacy white plate.

4.54 stars (30 ratings)

Classic Blueberry Pie Recipe

Perfect blueberry pie recipe! Use fresh or frozen berries, homemade or store-bought crust. No fail-blueberry pie filling that's never runny!

Prep Time30

Cook Time1 10

Total Time1 40

Course: Dessert, Snack

Cuisine: American

Keyword: Blueberry Pie, blueberry pie filling, blueberry pie filling recipe, blueberry pie recipe, how to make blueberry pie

Servings:

Calories: 208kcal

Ingredients

1 batch* Simply Perfect Homemade Pie Crust prepared
3 pints fresh blueberries or 6 cups frozen blueberries, divided
1 cup granulated sugar
1/4 cup cornstarch or 1/2 cup all-purpose flour or tapioca starch
1/8 teaspoon kosher salt
1 apple core and peel
peel & seeds from 1 lemon
2 tablespoons lemon juice (juice of 1/2 a lemon)
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 blueberry crumb pie)

US Customary - Metric

Instructions

Place half the blueberries, sugar, cornstarch (or all-purpose flour or tapioca), and salt in a small pot and toss to combine.
Tie the apple core & peel and lemon peel & seeds in a piece of cheesecloth, and add to the pot.
Place the pot over medium-low heat and cook, stirring, until the berries have released their juices and the mixture is syrupy.
Remove from the heat and stir in the lemon juice, then allow to cool.
When the blueberry pie filling has cooled, stir in the remaining uncooked blueberries.
Roll half the pie dough out to about 3 inches wider than the baking dish and slip it into the pan (for an open-faced or crumb-topped pie, trim, roll, and crimp the crust).
Transfer the filling to the unbaked bottom crust.
Dot the filling with butter.
For a double crust: Roll the second half of the pie dough out to about 3 inches wider than the pie pan and place it over the filling. Trim excess dough, roll & crimp the edge.
For a lattice-top pie: Roll the second half of the pie dough out to about 3 inches wider than the pie pan. Cut into strips and arrange in a lattice pattern over the filled pie.** Trim excess dough, 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.
Place the unbaked pie in the refrigerator and preheat the oven to 425 degrees F.
Bake the pie for 20 minutes at 425 degrees F, then lower the oven temperature to 350 degrees F and bake until evenly browned and bubbling (approx. 45 to 55 minutes).
Cool for at least 2 hours before slicing and serving.

Video

Notes

*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.

Nutrition