This Classic Blueberry Pie Recipe is full of flavor thanks to fresh sweet blueberries and will quickly become one of your favorite summer desserts! 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 wild blueberries. Besides being delicious, it’s relaxing and fun!!
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 easy blueberry pie recipe is one of the best things worth heating your oven up in the middle of summer for! It’s such a simple recipe.
Of course, if you are unable to pick your own blueberries, you should be lucky to find juicy blueberries on sale at grocery stores everywhere this time of the year.
I wish I could tell you that I made this homemade crust, but I didn’t. One day I will finally perfect a pie crust. This isn’t that day though. In the meantime, I love to use this pie crust recipe.
How to Make the Best Blueberry Pie:
Be sure to scroll down to get the full printable recipe!
You will need:
- 4 cups fresh blueberries
- all purpose flour
- 2 lemons
- vanilla extract
- 1 egg
- milk or cream
- 2 pie crusts
Step by Step Instructions
Preheat to an oven temperature of 350 degrees f.
In a large bowl, mix fresh berries with sugar, flour, lemon juice, lemon zest and vanilla extract.
Spray a 9-inch glass pie plate with non-stick spray or prepare with butter. Line the dish with the bottom crust.
Spoon the blueberry mixture into the pie shell. Be sure to scrape the bottom of the bowl to get all of the delicious blueberry juices.
Make the Egg Wash
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 top crust on top of the blueberry filling making sure to cover the edges of the pie.
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 a small amount of 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 the first time she made a homemade pie.
Line the buttery crust with a piece of aluminum foil around the pie pan or use a pie shield so that the edges of your homemade blueberry pie don’t burn.
Place pie on a baking sheet on a lower rack for a baking time of 45-50 minutes, remove the shield around the pie after the pie bakes for about 20 minutes.
Give your pie a quarter turn on the oven rack. Bake pie until the filling is bubbling and the crust is golden brown.
Allow the blueberry pie to cool to room temperature on a wire rack.
Of course, the best part is enjoying a piece of fresh blueberry pie with a big scoop of vanilla ice cream and fresh whipped cream or a cup of coffee.
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.
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 pie filling.
Yes, a lattice pie crust is perfect for berry pies. To make a lattice top:
Sprinkle a little excess flour on your surface and lay your buttery pie crust down.
Fill your pie.
Using a sharp knife, cut a long strip and place the strips along the top of your pie.
Then weave the remaining strips perpendicular to your original strips.
This may take a bit of practice, but I am sure you will do a great job!
What is your favorite type of pie? Here are some of our favorite fruit pies:
- 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
- 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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