This Blueberry Pie Recipe is full of flavor thanks to fresh sweet blueberries! Don’t forget to top your warm piece of pie with vanilla ice cream.
It’s blueberry season! Yay! In the last few years, we’ve really enjoyed visiting local farms and picking our own berries. Besides being delicious, it’s relaxing and fun!!
We’ve made so many amazing recipes with our blueberries over the years: blueberry muffins, lemon blueberry danish, and blueberry bread to name a few. Now, I am adding blueberry pie to that line up.
Of course, if you are unable to pick your own blueberries, you should be lucky to find blueberries on sale everywhere this time of the year.
I wish I could tell you that I made this pie crust, but I didn’t. One day I will finally perfect a pie crust. This isn’t that day though.
I was able to adapt this recipe from Ina Garten’s Fresh Blueberry Pie to my own tastes, so I hope you love it as much as we did!
Honestly, this blueberry pie recipe is worth heating your oven up in the middle of summer for!
How to Make Fresh Blueberry Pie:
Be sure to scroll down to get the full printable recipe!
You will need:
4 cups fresh blueberries
sugar
flour
2 lemons
vanilla extract
1 egg
milk or cream
2 pie crusts
Preheat your oven to 350 degrees.
In a large bowl, mix blueberries with sugar, flour, lemon juice, lemon zest and vanilla extract.
Spray a 9″ pie dish with non-stick spray or prepare with butter. Line the dish with 1 of the pie crusts.
Spoon the blueberry mixture into the pie crust. Be sure to scrape the bottom of the bowl to get all of the delicious blueberry juices.
In a small bowl, whisk together egg and milk or cream. Brush the edges of the bottom pie crust with the egg mixture.
Place the 2nd pie crust on top of the blueberry filling.
Working around the pie, crimp the edges of the bottom and top pie crusts together to seal them together.
Brush the top of your pie with the egg mixture. Honestly, this makes a big difference in the pie crust in my opinion!
Sprinkle the top of the pie with sugar and cut 3-4 slits on the top as vents.
Trust me you don’t want to skip that part! You can ask my mom about what happened to her apple pie when she forgot to!
I like to put my pie dish on a baking sheet with parchment paper to catch any juices that may overflow from the pie.
Bake your pie for 45-50 minutes or until the filling is bubbling and the crust is golden.
Allow the blueberry pie to cool on a wire rack. You can serve this blueberry pie warm if you’d like. But be sure to let the pie rest and cool.
Of course, there is nothing better than this blueberry pie with a big scoop of vanilla ice cream!
Can I make this Blueberry Pie Recipe ahead of time?
You sure can! You can keep this blueberry pie in the fridge for up to 5 days. Or if you’d like to make the pie when you have some free time and freeze it, you can do that too! Bake it, cool it and freeze it wrapped in plastic wrap for up to 3 months.
Can I use frozen blueberries?
While for most of my blueberry recipes you can, this isn’t one of them. Frozen blueberries will just add too much extra liquid to the blueberry filling.
Blueberry Pie Recipe
This Blueberry Pie Recipe is full of flavor thanks to fresh sweet blueberries! Don't forget to top your warm piece of pie with vanilla ice cream.
Ingredients
- 4 cups fresh blueberries
- 1/2 cup sugar
- 1/2 cup flour
- 1/4 cup lemon zest
- juice from 2 lemons
- 1 tbsp vanilla extract
- 1 egg
- 1 tbsp milk or cream
- 2 pie crusts
Instructions
- Preheat your oven to 350 degrees.
- In a large bowl, mix blueberries with sugar, flour, lemon juice, lemon zest and vanilla extract.
- Spray a 9" pie dish with non-stick spray or prepare with butter.
- Line the dish with 1 of the pie crusts.
- Spoon the blueberry mixture into the pie crust. Be sure to scrape the bottom of the bowl to get all of the delicious blueberry juices.
- In a small bowl, whisk together egg and milk or cream. Brush the edges of the bottom pie crust with the egg mixture.
- Place the 2nd pie crust on top of the blueberry filling.
- Working around the pie, crimp the edges of the bottom and top pie crusts together to seal them together.
- Brush the top of your pie with the egg mixture.
- Sprinkle the top of the pie with sugar and cut 3-4 slits on the top as vents.
- Place your pie dish on a baking sheet with parchment paper to catch any juices that may overflow from the pie.
- Bake your blueberry pie recipe for 45-50 minutes or until the filling is bubbling and the crust is golden.
- Allow the blueberry pie to cool on a wire rack.
- Top your blueberry pie with a big scoop of vanilla ice cream!
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