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You are here: Home / Recipes / Homemade Blueberry Pie

Homemade Blueberry Pie

March 6, 2025 by Olivia Leave a Comment

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Looking for the perfect homemade blueberry pie recipe? This easy-to-follow recipe features a buttery, flaky crust filled with juicy, sweet blueberries, creating a mouthwatering dessert that everyone will love. Whether you’re baking from scratch for a special occasion or simply craving a comforting homemade treat, this blueberry pie recipe is the ultimate choice. It includes a step-by-step guide for preparing a delicious lattice crust, blueberry filling with just the right balance of sweetness and spice, and tips for making your pie extra flaky. Perfect for holidays, family gatherings, or a casual dessert, this recipe is guaranteed to impress. 

Table of Contents

Toggle
      • Ingredients
      • Instructions
    • Why You’ll Love This Recipe
    • Tips
    • Variations and Substitutions
    • FAQs
    • Serving and Suggestions
  • Homemade Blueberry Pie
    • Ingredients
    • Directions

Ingredients

For the Crust:

  • 5 cups (600 g) all-purpose flour
  • 1/4 cup (57 g) sugar
  • 1/2 teaspoon salt
  • 2 cups (454 g) unsalted butter, very cold
  • 3/4 cup (170 ml) ice water (add more only if needed)

For the Blueberry Pie Filling:

  • 2 pounds (794 g) fresh or frozen blueberries (if using frozen, do NOT thaw)
  • 1/3 cup (71 g) light brown sugar, packed
  • 2 tablespoons (28 ml) freshly squeezed lemon juice
  • 4 tablespoons (44 g) cornstarch, divided
  • 2/3 cup (132 g) granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons (21 ml) pure vanilla extract
  • 2 tablespoons (28 g) unsalted butter

For the Egg Wash:

  • 1 large egg
  • 1 1/2 teaspoons water
  • 1/4 cup (50 g) sparkling sugar

Instructions

For the Crust:

  1. In a large bowl, whisk together the flour, sugar, and salt. Add the cubed butter and toss to coat with flour.
  2. Using a pastry cutter, blend the butter into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces.
  3. Gradually add the ice water, mixing with a silicone spatula until the dough just comes together into moist clumps.
  4. Turn the dough out onto a clean surface and knead gently into a ball. Divide the dough in half and flatten each half into a disc.
  5. Wrap each disc in plastic wrap and chill in the refrigerator for at least 2 hours or up to 24 hours.

For the Blueberry Pie Filling:

  1. In a medium saucepan, combine half of the blueberries (1 pound/397 g), brown sugar, lemon juice, and 1 tablespoon of cornstarch. Cook over medium-high heat, stirring frequently, until the mixture thickens, about 7-8 minutes.
  2. Reduce heat to low and simmer for an additional 2 minutes. Remove from heat.
  3. Transfer to a large bowl and stir in the remaining blueberries, granulated sugar, cinnamon, allspice, salt, vanilla, butter, and remaining cornstarch. Mix well and set aside to cool completely.

Prepare the Bottom Crust:

  1. Remove one dough disc from the refrigerator 15 minutes before rolling to prevent cracking.
  2. Lightly flour a clean work surface and rolling pin. Roll the dough into a 16-inch circle, about 1/4-inch thick.
  3. Fold the dough in half and gently place it into a 9-inch pie pan. Unfold and press the dough into the pan, removing air bubbles with a fork.
  4. Trim the overhang to 1 1/2 inches from the pan’s edge, cover with plastic wrap, and chill for at least 20 minutes.

Prepare the Lattice Crust:

  1. Roll the second dough disc into a 16-inch circle, about 1/4-inch thick. Slice into 12 strips using a pizza cutter.
  2. Lay the strips on a parchment-lined baking sheet, cover with plastic wrap, and chill for at least 20 minutes.

Prepare the Egg Wash:

  1. Whisk together the egg and water in a small bowl.

Assembly and Baking:

  1. Preheat the oven to 425°F (220°C).
  2. Sprinkle 1 teaspoon of flour over the bottom crust. Add the blueberry filling, spreading it evenly.
  3. Lay 7 dough strips parallel over the filling. Weave the remaining strips perpendicular to create a lattice pattern.
  4. Trim the edges of the dough and roll the excess into a thick edge. Crimp to seal.
  5. Brush the crust with egg wash and sprinkle with sparkling sugar.
  6. Place the pie on a baking sheet and bake on the lower oven rack for 15 minutes. Reduce the oven temperature to 350°F (175°C) and bake for an additional 55 minutes, or until the crust is golden and the filling bubbles.
  7. Cool the pie on a wire rack for at least 4 hours before slicing.

Why You’ll Love This Recipe

  • Rich Flavor: Juicy blueberries paired with a buttery, flaky crust.
  • Homemade Goodness: Made from scratch with love and care.
  • Perfect for Any Occasion: A show-stopping dessert for gatherings or special moments.

Tips

  • Keep all ingredients cold, especially the butter, for a flaky crust.
  • Don’t overfill the pie; this prevents overflow during baking.
  • Use a pie shield or foil to prevent over-browning of the crust edges.

Variations and Substitutions

  • Fruits: Swap blueberries for mixed berries, cherries, or apples.
  • Spices: Add nutmeg or cardamom for extra warmth.
  • Gluten-Free: Use a gluten-free flour blend for the crust.

FAQs

Can I use frozen blueberries?
Yes, but don’t thaw them before using, as they will release too much liquid.

How do I store leftover pie?
Cover tightly with plastic wrap and store at room temperature for up to 24 hours or refrigerate for up to 3 days.

Can I freeze the pie?
Yes, bake the pie as instructed, cool completely, then wrap tightly and freeze for up to 3 months. Thaw overnight before reheating.

Serving and Suggestions

  • Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
  • Pair with a hot cup of coffee or iced tea for the perfect complement.
  • Garnish with fresh mint leaves for a pop of color.
Homemade Blueberry Pie
Print

Homemade Blueberry Pie

Servings

9

servings
Prep time

1

hour 
Cooking time

1

hour 

10

minutes

Ingredients

  • For the Crust:

  • 5 cups (600 g) all-purpose flour

  • 1/4 cup (57 g) sugar

  • 1/2 teaspoon salt

  • 2 cups (454 g) unsalted butter, very cold

  • 3/4 cup (170 ml) ice water (add more only if needed)

  • For the Blueberry Pie Filling:

  • 2 pounds (794 g) fresh or frozen blueberries (if using frozen, do NOT thaw)

  • 1/3 cup (71 g) light brown sugar, packed

  • 2 tablespoons (28 ml) freshly squeezed lemon juice

  • 4 tablespoons (44 g) cornstarch, divided

  • 2/3 cup (132 g) granulated sugar

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground allspice

  • 1/4 teaspoon salt

  • 1 1/2 tablespoons (21 ml) pure vanilla extract

  • 2 tablespoons (28 g) unsalted butter

  • For the Egg Wash:

  • 1 large egg

  • 1 1/2 teaspoons water

  • 1/4 cup (50 g) sparkling sugar

Directions

  • For the Crust:
  • In a large bowl, whisk together the flour, sugar, and salt. Add the cubed butter and toss to coat with flour.
  • Using a pastry cutter, blend the butter into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces.
  • Gradually add the ice water, mixing with a silicone spatula until the dough just comes together into moist clumps.
  • Turn the dough out onto a clean surface and knead gently into a ball. Divide the dough in half and flatten each half into a disc.
  • Wrap each disc in plastic wrap and chill in the refrigerator for at least 2 hours or up to 24 hours.
  • For the Blueberry Pie Filling:
  • In a medium saucepan, combine half of the blueberries (1 pound/397 g), brown sugar, lemon juice, and 1 tablespoon of cornstarch. Cook over medium-high heat, stirring frequently, until the mixture thickens, about 7-8 minutes.
  • Reduce heat to low and simmer for an additional 2 minutes. Remove from heat.
  • Transfer to a large bowl and stir in the remaining blueberries, granulated sugar, cinnamon, allspice, salt, vanilla, butter, and remaining cornstarch. Mix well and set aside to cool completely.
  • Prepare the Bottom Crust:
  • Remove one dough disc from the refrigerator 15 minutes before rolling to prevent cracking.
  • Lightly flour a clean work surface and rolling pin. Roll the dough into a 16-inch circle, about 1/4-inch thick.
  • Fold the dough in half and gently place it into a 9-inch pie pan. Unfold and press the dough into the pan, removing air bubbles with a fork.
  • Trim the overhang to 1 1/2 inches from the pan’s edge, cover with plastic wrap, and chill for at least 20 minutes.
  • Prepare the Lattice Crust:
  • Roll the second dough disc into a 16-inch circle, about 1/4-inch thick. Slice into 12 strips using a pizza cutter.
  • Lay the strips on a parchment-lined baking sheet, cover with plastic wrap, and chill for at least 20 minutes.
  • Prepare the Egg Wash:
  • Whisk together the egg and water in a small bowl.
  • Assembly and Baking:
  • Preheat the oven to 425°F (220°C).
  • Sprinkle 1 teaspoon of flour over the bottom crust. Add the blueberry filling, spreading it evenly.
  • Lay 7 dough strips parallel over the filling. Weave the remaining strips perpendicular to create a lattice pattern.
  • Trim the edges of the dough and roll the excess into a thick edge. Crimp to seal.
  • Brush the crust with egg wash and sprinkle with sparkling sugar.
  • Place the pie on a baking sheet and bake on the lower oven rack for 15 minutes. Reduce the oven temperature to 350°F (175°C) and bake for an additional 55 minutes, or until the crust is golden and the filling bubbles.
  • Cool the pie on a wire rack for at least 4 hours before slicing.

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