Easy Blueberry Pie Recipe
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This homemade Blueberry Pie recipe is as easy as pie gets. Prepared with a perfectly balanced easy blueberry and brown sugar filling, and topped with lattice pie crust this delicious pie is a lovely summery dessert to share with your family and friends for any special occasion or gathering.
Here in the South, there are a few blueberry patches and farms to be found. It’s always fun to go berry picking! A few years ago, when our kids were much younger, we found a local blueberry farm. We all piled in the car, donned in our berry picking clothes one steamy Saturday morning, ready to pick as many blueberries as we could. And pick blueberries, we did.
There’s this thing I have, I guess it’s kind of an obsessive-compulsive behavior … if there are berries to pick, or shells to find, or lost golf balls in the woods, or hunting down the perfect Christmas tree, I can’t stop searching until all of them are found or every last one of them is at least checked out. Funny how I don’t act this way when it comes to dust bunnies floating and hopping around our home, huh?
Anyway, that year we picked a bunch of blueberries, several bunches really. Many were frozen for using throughout the winter months in smoothies or oatmeal, but others were used in all kinds of goodness, from cobbler to ice cream, to jam. But no pie. Not one single blueberry pie was made that year.
And I don’t know why.
Our Favorite Blueberry Pie Recipe
Blueberry Pie is marvelous, especially when made homemade with fresh blueberries. So I’m making up for it this year with a homemade Blueberry Pie now and maybe another one next week too, and possibly another one the week after that. Pie is so easy to make, why not make a pie per week? It sounds like a terrific plan to me. Terrifically terrific.
I hope you enjoy this homemade Blueberry Pie recipe. Top it will some fresh whipped cream or vanilla ice cream for an over-the-top dessert that just screams summer!
ABOUT PIE CRUST
While pie crusts are simple to make, don’t let not having time or experience keep you from making a pie. You can make your own or purchase uncooked pie crusts from the grocers’ refrigerated section when needed. It’s better than no pie at all in my book.
For the top lattice pie crust, a whole crust can be used and vented, or create a simple lattice or other design with the top crust. These directions and video on how to make a lattice crust pie from Epicurious are great and easy to follow.
A FEW BLUEBERRY PIE RECIPE TIPS:
- This Blueberry Pie recipe can be definitely prepared ahead of time. To do so, assemble the pie, then wrap it tightly with plastic wrap, and place in a freezer zip-top bag. It can be kept frozen for up to two months until ready to bake. Unwrap and thaw lightly covered with plastic wrap in the refrigerator before baking.
- Bake pies on a baking sheet or baking stone to avoid spillage. It also makes it easier to transfer from bottom rack to top rack during baking.
- Baking a pie on the bottom rack at a higher temperature then lowering the temperature and transferring the pie to the middle rack helps the bottom crust bake up better.
BLUEBERRY PIE WITH FROZEN BLUEBERRIES
Fresh blueberries are best, but the same amount of whole, frozen blueberries could be used as well. Measure berries while they are still frozen, then allow thawing before using in the recipe.
MORE DELICIOUS SWEET DESSERTS YOU WILL LOVE:
Pumpkin Pie With Praline Topping
Apple Hand Pies
Oatmeal Lemon Blueberry Bars
Chocolate And Hazelnut Torte
Easy Blueberry Pie Recipe
Easy Blueberry Pie
This easy homemade dessert pie screams summer and is perfect for serving with whipped cream or vanilla ice cream.
- all-purpose flour for dusting work surface
- pie dough for double 9-inch pie crust, chilled
- 2 1/2 pints (5 cups) fresh blueberries
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons milk or cream
- 4 tablespoons all-purpose flour
- 1/2 cup brown sugar + extra for sprinkling on top
- 1/4 teaspoon ground cinnamon
- 1 large egg, beaten with 1 tablespoon water (for egg wash)
- Butter a 9-inch pie pan. For crust: On a lightly floured surface, roll out half of dough to 1/8-inch-thick circle. Fit into a 9-inch buttered pie pan, trim, leaving about 1/2-3/4 inch overhang. Cover crust with plastic wrap and chill in refrigerator for about 30 minutes. If making a full top crust, roll out remaining half of dough into a circle approximately 1 inch larger in diameter than pie pan, cover with plastic wrap and chill in refrigerator for about 30 minutes. If creating a lattice top, on a lightly floured surface, roll remaining half of dough 1/8 inch thick into rectangle approximately 11x14 inches. Cut into 10 separate 3/4 inch strips. Cover strips with plastic wrap and chill for about 30 minutes.
- Adjust oven racks, place one rack on bottom level and one in the middle. Place baking sheet or baking stone on bottom rack. Preheat oven to 400-degrees F.
- In a large bowl whisk together lemon juice and milk, gradually sprinkle in 4 tablespoons of flour, whisk until smooth. Stir in brown sugar and cinnamon. Add blueberries, and stir to coat. Let sit for about 5 minutes. Pour into prepared bottom crust.
- Brush the rim of the crust with the egg wash, place the top crust on, trim to 1/2 inch larger than size of pan, and crimp together edges with fingers to seal bottom and top crusts, or weave strips of dough to create lattice top, crimping edges to seal. If dough seems soft and warm, cover top with plastic wrap and chill pie in refrigerator for about 20-30 minutes. (Pie can also be tightly wrapped (airtight) with plastic wrap and placed in a large plastic zip-top freezer bag and frozen for up to 2 months.)
- Brush crust with the egg wash, sprinkle lightly with sugar and place pie on baking sheet or baking stone on bottom rack and bake for 20 minutes. Reduce heat to 375-degrees F and transfer pie (on baking sheet) to center rack. Cover the rim of pie crust with foil. Continue to bake at 375-degrees F until crust is golden and the filling is bubbling, about 30 to 40 minutes. Check crust every 10 minutes or so, and if crust/lattice starts to brown too much, tent pie loosely with a piece of foil. Let cool to set and thicken before serving (if you can wait that long).
Originally published July 3, 2014.
Blueberry pie is so flipping delicious. Love this simple version!
Drool! What beautiful looking berries!
I am all about easy when it comes to pies. This one is stunning, Amy!
What a gorgeous pie, Amy – that first photo is drool worthy!
Wow!!!! Now that’s a blueberry pie!! I seriously feel like I could reach right into my computer for a bite!!!
This looks like the perfect dessert for the 4th and such a great way to use up blueberries! Your pictures are absolutely gorgeous too!
Beautiful pie, Amy!!! I am craving a slice (or two) of this!!!
So gorgeous!! I love a good summer pie and this one looks like it would be amazing!
South Georgia has become a Blueberry Heaven and hope you’ll come down to see our many farms, and berry patches! Looking forward to using your recipe!
Gorgeous pie Amy!!
The secret to a good fruit pie is to sprinkle some sugar onto the crust before adding the fruit. It keeps the pastry flaky and helps keep the filling from being too syrupy.
Thanks for inspiring me to make this for dessert this week.
Love your photos.
I won a blue ribbon at the county fair with this recipe. I used 1 can of blueberry pie filling & 2 Cups frozen blueberries
Just found your blog via foodiecrush and yours was the pie I was most drawn in by! Just wow at those pictures/the filling/the crust!
Thank you so much. Nice to meet you!
Amy! These photos take my breath away. You are so talented!
And hats off to your Southern blueberry pie. I know a good Southern pie when I see it! 🙂 xo
I don’t know where in the south you live but you have it wrong about there not being many blueberry farms. We are blueberry farmers and we live in the blueberry capital of the south, Alma Georgia. In fact blueberry production has now surpassed peach production for our state. So Georgia might be known as the blueberry state instead of the peach state.
That’s good to know! Thanks for sharing, Tami. More blueberry pie in my future!
Thank you for the amazing recipe and steps!! It was my first pie EVER and it was a HUGE success!!
Yay Jayme! Now, I need pie.
Looks amazing! I want to make this! However, I’ve been reading other recipes as well and they all say you need cornstarch to help the filling set. Did you have any problems with the filling not setting properly?
For this recipe a bit of flour is used as the thickener.
3/16/2021 – Pretty easy to make. Cooked a bit longer on the oven’s bottom rack. I used Truvia brown sugar. It set well and tastes very good. Well worth my blue teeth and tongue. 🤗😅
On the blueberry pie recipe it says to bake for 20 minutes but at what temperature, then reduce heat to 375 degrees?
Jan, it’s at the end of the first paragraph of instructions. 400-degrees F to begin with. I’m going to break that section up so it is easier to read.
Can’t wait to make this pie. Thank you so much for the recipe Amy!
I made this pie yesterday, and although it was very tasty, the bottom crust was totally raw and the middle was total soup. I followed the directions exactly. Any ideas what I can do differently next time?
Celeste, I’m not sure what else to tell you other than the tip to bake on the bottom rack at a higher temperature then lower temperature and transfer pie to the middle rack.
I drained almost a cup of liquid from the filling before pouring it in the shell. I used frozen berries which I thawas and drained but still, I had get rid of excess liquid. Did you use frozen? Cuz that juice will definitely keep your bottom raw and filling soupy even with the flour thickening agent.
Blueberry Pie is my first time ever to make and it didn’t just turn out good but great. It taste really good. Thanks for sharing your recipe….
So glad to hear that, Mary Anne!
I made this again and I used cornstarch instead of flour and cooked it ten minutes longer and it turned out perfect!
So happy to hear that, Celeste. I hope it was yummy!