Some of those crazy, crazy, crazy nights had us heading to those diners for a slice of pie at odd hours. But with this blueberry pie recipe, we only have to head to my kitchen for a taste of the good stuff. This sweet blueberry pie is a must-make for anyone that loves a good fruity pie!
Best Blueberry Pie Recipe
Bursting with blueberries and a sweet flavor, you’ll be tasting this blueberry pie long before it meets your lips. The wonderful aroma just hangs in the air like a summer breeze, and you’ll be rewarded with incredible flavor once you get that taste!
Easy Blueberry Pie Recipe
Blueberry pie is a pretty easy one to make. It starts with simple ingredients, so if you can follow directions, you can definitely make this. Trust me, trying to play a live, sold-out stadium show is much harder than making blueberry pie.
Homemade Blueberry Pie Ingredients
- Blueberries – Fresh are definitely best, though you could use frozen too. The star of your blueberry pie filling recipe.
- Sugar – Gotta make it sweet.
- All-purpose flour – Helps thicken things up.
- Cornstarch – Even more thickness here.
- Cinnamon – Adds that warming spice.
- Lemon juice and lemon zest – Both of these really perk up the fresh blueberry taste.
- Butter – Gotta dot unsalted cold, cubed bits of this on top.
- Egg wash – Get the crust golden.
- Pie crust – Follow our pie crust recipe for that here or buy it from the store.
- Coarse sugar – It’s optional, but heavily recommended, to make that crust have that extra something.
How do you Make Blueberry Pie from Scratch?
To make this recipe for blueberry pie, you’ll start by getting your crusts ready, then make the filling by putting the blueberries, sugar, flour, cornstarch, cinnamon, lemon juice, and lemon zest together. Then preheat the oven to 425F, roll out your dough and get it in the pie dish, pour the filling in, and dot with the butter. Add the other part of the crust in a lattice pattern, then brush with egg wash and sprinkle the coarse sugar. Bake for 25 minutes, then drop the heat to 375F while adding a pie shield to keep it from overbrowning while it bakes another 45 minutes. Let it cool for at least 4 hours.
Expert Tips and Tricks for the Perfect Blueberry Pie Every Time
- Use both flour and cornstarch. This helps ensure the filling thickens up and keeps it from getting runny.
- Put a baking sheet underneath. When that pie bubbles up, you’ll be glad you’ve got an extra measure of protection to keep from making a mess in your oven.
- Go high then low. Blueberry pie turns out best when you bake it at a high temperature first and then lower it.
- Protect the crust. Using a pie shield or aluminum foil, cover the edges of the crust when you lower the temperature. This keeps it from getting too browned.
Is it better to use fresh or frozen blueberries for pie?
Fresh blueberries are always better, though they may not be available when you want to make this pie. In that case, you can use frozen blueberries, though they must be thawed and drained well first.
Can I substitute frozen blueberries for fresh in pie?
Yes, you can use frozen blueberries if that is what you have. They need to be thawed out completely and drained before you use them.
Should I thaw frozen blueberries for pie?
Yes, thaw your frozen blueberries before putting them in a pie. If you skip this step, you will have a runny blueberry pie.
Do you cook blueberries before baking?
There is no need to cook the blueberries before baking. You can stir the filling ingredients together, then pour them into the pie crust.
Is it better to use flour or cornstarch for blueberry pie?
It is best to use both flour and cornstarch in your blueberry pie. The reason is to keep the filling from becoming runny and give it that perfectly thick and jammy texture.
How do you thicken blueberry pie filling?
You thicken blueberry pie filling by using flour and cornstarch.
How to Cook Blueberry Pie?
Blueberry pie is made completely in the oven. You just get the pie crusts ready, fill the pie pan with the filling, and top it off.
How long does a pie take to bake at 350F?
The majority of pies will take about an hour to bake at 350F. With blueberry pie, it needs to start out at a higher temperature for the first 25 minutes and then set to 375F for the remaining bake time of 45 minutes.
How do you know when blueberry pie is done?
You’ll know when you get to the end of the baking time and the crust is nice and golden on top and the filling is bubbling up through the lattice.
What goes well with Blueberry Pie?
There is nothing better than vanilla ice cream scooped right on top of your blueberry pie slice. Well, maybe some whipped cream too. But that vanilla ice cream is like perfection with this fruit pie.
Why did my blueberry pie come out watery?
You may not have baked it long enough for the filling to set. Also, using cornstarch and flour helps make the filling thicken up to prevent a watery texture.
How do you keep a blueberry pie from being runny?
Mix in cornstarch and flour with the filling mixture. This will give you that thick and delightful texture.
How do you make a blueberry pie not soggy?
You can put some egg wash on the bottom of the crust and blind bake it before you fill it. This will keep it from getting soggy.
How to store Blueberry Pie?
You can keep your blueberry pie on the counter for a day, though we think it’s best you put it in the fridge.
How long does Blueberry Pie last?
On the counter, it can last about 2 days, but in the fridge, you’ll have about 5 days to devour this blueberry pie.
Can you freeze Blueberry Pie?
Yes, and for up to 6 months at that! But it will lose that sparkle it had so try to eat it as soon as humanly possible after freezing.
How to reheat Blueberry Pie?
If your blueberry pie is frozen, you’ll need to let it thaw overnight in the fridge. Using the oven, preheat to 350F and then put the pie in until heated through, about 10 to 15 minutes. You should also cover it to keep that crust from burning.
Watch How To Make Blueberry Pie (Video)
Kulick's Blueberry Pie Recipe
- 3 pints fresh blueberries
- 2/3 cup white sugar
- 1/4 cup all-purpose flour
- 2 tbsp cornstarch
- 1/2 tsp cinnamon
- 2 tbsp lemon juice
- 1 1/2 tsp lemon zest
- 1 homemade pie crust
- 2 tbsp unsalted butter (cold & cubed)
- Egg wash: 1 large egg beaten with a tablespoon of whole milk
- Optional: coarse sugar for crust
- Prepare 2 traditional pie crusts for the top and bottom of the pie and place 1 pie crust into a 9 inch pie plate. (Click here for pie crust recipe).
- Make the filling—in a large mixing bowl, combine the blueberries, sugar, flour, cornstarch, cinnamon, lemon juice, and lemon zest together until a few berries burst and set aside.
- Preheat the oven to 425F. While the oven preheats, roll out the dough in a 12-inch diameter circle and place into a 9x2 pie dish. Pour the filling into the dish and dot with butter on top and set aside.
- Roll out the second disc of pie dough into a 12-inch diameter and use a pastry wheel to cut the desired number of strips for a lattice pie crust. Weave the pastry strips into a lattice pattern then flute or crimp the edges with a fork. Brush the top of the pie crust with the egg wash and sprinkle with the coarse sugar.
- Bake at 425F for 25 minutes, then reduce the heat to 375F. Use a pie crust shield or aluminum foil to prevent overbrowning. Bake the pie until the filling bubbles over, about 45 minutes. Remove the pie from the oven and place on a cooling rack, allow to cool for at least 4 hours before slicing and serving. Serve with vanilla ice cream.