Blueberry Pie Recipe
There’s nothing quite like a blueberry pie recipe that delivers a thick, juicy filling wrapped in a golden, flaky crust—especially when it’s easy enough to make at home.
Whether you’re baking with fresh summer blueberries or pulling a bag from the freezer, this pie recipe is all about big flavor without complicated steps or stress in the kitchen.
It’s sweet, slightly tart, and perfectly sliceable, making it the kind of dessert everyone looks forward to.
This is the pie you make for backyard cookouts, holidays, family dinners, or anytime you want a classic dessert that feels cozy, impressive, and absolutely worth the effort.
Ingredients for Blueberry Pie
- Fresh blueberries – Juicy, sweet-tart berries that make up the blueberry pie filling.
- Granulated sugar – Sweetens the filling and helps release the natural juices.
- All-purpose flour – Thickens the filling so the pie sets properly.
- Lemon juice – Adds brightness and balances the sweetness.
- Vanilla extract – Enhances the blueberry flavor.
- Egg – Creates a golden, glossy crust when used as an egg wash.
- Milk – Helps the crust brown evenly.
- Pie crusts – Holds the filling and creates a flaky, buttery pie.
How to Make Blueberry Pie
- Start by preheating the oven to 350°F.
- Fresh blueberries are mixed with sugar, flour, lemon juice, lemon zest, and vanilla to create a thick, flavorful filling.
- A rolled-out pie crust is placed into a prepared 9-inch pie dish, then filled with the blueberry mixture, making sure to include all the juices.
- The top crust is added and sealed, the edges are crimped, and the pie is brushed with an egg wash and sprinkled with coarse sugar.
- To prevent over-browning, the crust edges are protected with foil or a pie shield.
- The pie bakes on a lower oven rack until the filling is bubbly and the crust is golden brown.
- After baking, let the pie cool for at least two hours so the filling can fully set.
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To prepare blueberries for pie, rinse them gently under cold water and pat them dry. Remove any stems or shriveled berries before mixing them with sugar, flour, lemon juice, and vanilla.
The secret ingredient in a great blueberry pie is lemon. Lemon juice and zest brighten the flavor and balance the sweetness, making the blueberries taste more vibrant.
Blueberries do not need to be cooked before baking in a pie. They soften and release their juices naturally as the pie bakes in the oven.
All-purpose flour is a classic and reliable thickener for blueberry pie. It absorbs excess juices and creates a traditional, sliceable filling without altering the flavor.
Both fresh and frozen blueberries work well for pie. Fresh berries are ideal in season, while frozen berries are convenient and available year-round.
Most blueberry pie recipes use about 4 cups of blueberries for a standard 9-inch pie, which creates a generous but balanced filling.
No, frozen blueberries should be used straight from the freezer. Thawing them first can release too much juice and lead to a watery filling.
Typically it bakes for 45–50 minutes at 350°F. You’ll know it’s done when the filling is bubbling and the crust is golden brown.
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If you love baking with blueberry recipes, be sure to check out these delicious ideas that highlight just how versatile this fruit can be in desserts and beyond.
- From classic lattice pies to easy homemade versions, these blueberry pie recipes are perfect for any occasion.
- These blueberry cookie recipes turn juicy berries into soft, flavorful cookies that are easy to make and fun to share.
- Frozen blueberry recipes make it simple to enjoy blueberry desserts year-round without sacrificing flavor or texture.
Blueberry Pie Recipe
Ingredients
- 4 cups fresh blueberries
- ½ cup sugar
- ½ cup flour
- ¼ 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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