This homemade blueberry pie recipe is packed with sweet, fresh blueberries in a perfectly flaky pie crust. This is sure to be your new favorite summer pie recipe!
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I know that I have to make this pie at least a few times every summer. The moment I see fresh blueberries in the grocery store, I start craving this easy homemade blueberry pie. So, I grab a few pints of berries and a pack of pre-made frozen pie crusts, then start preheating my oven!
Blueberry Pie Recipe
Making a fresh blueberry pie from scratch is actually pretty easy. The blueberry pie filling is made with blueberries, lemon, flour, vanilla, and sugar. The ingredients for the blueberry pie filling are simply tossed together and then poured into the pie crust.
I love how a lattice top crust looks on a blueberry pie. It makes the pie look elegant and picture-perfect. You can use a solid top crust if you are in a hurry and don’t have time to do a full lattice. Either way, this easy blueberry pie is guaranteed to be one of the best things you make all summer!
Ingredients for Blueberry Pie
See recipe card below this post for ingredient quantities and full instructions.
- Pie crust – I like to use store-bought, frozen pie crusts because they help make this recipe really easy and quick. However, you can also use homemade pie crusts. My buttery pie crust recipe would be perfect for blueberry pie.
- Fresh blueberries – There are about 2 cups of blueberries in a pint. For this recipe, you will need about 4 pints of blueberries. This will give you a little extra in case you want to eat a few fresh berries while you bake!
- Lemon – My blueberry pie recipe uses the juice and zest of one lemon.
- Flour – Flour is used to thicken the pie filling.
- Egg – The egg is mixed with water to make an egg wash for the pie crust. This makes the crust look shiny rather than dry after baking.
Here are a few ingredient substitutes and variations that will work well for this recipe.
- You can use frozen blueberries in place of fresh berries. Replace the fresh berries with 6 cups of frozen berries. Make sure you use the berries while they are frozen and firm. Increase the flour to 5 tablespoons. The frozen berries will create more juice so you will need a little extra flour to thicken the filling.
- Use orange zest and the juice from an orange in place of lemon for a tasty flavor twist.
- Make gluten-free blueberry pie by purchasing a gluten-free frozen pie crust. Replace the flour in the recipe with 2 tablespoons of cornstarch. Whisk the cornstarch and sugar together before tossing the mix with the blueberries. This will make a delicious homemade gluten-free blueberry pie!
How to Make Blueberry Pie
- Prepare: Preheat your oven to 375ºF. Press one of the pie crusts into a pie pan.
- Make the filling: Add the blueberries, lemon zest, lemon juice, vanilla, flour, and sugar to a large bowl. Toss everything together, then pour the filling into the pie dish with the pie crust.
- Make the lattice crust: Roll the second pie crust into a 10-inch circle. Cut the crust into one-inch vertical strips. Place 5 strips on top of the pie, spacing them 1 inch apart. Fold every other strip back and then lay another strip horizontally. Fold the vertical strips back down then pull the alternate strips up. Lay another horizontal strip. Continue lifting and laying the pie dough strips to make the lattice across the whole pie.
- Egg wash and bake: Whisk the egg and water together in a small bowl, then use a pastry brush to paint the pie dough with the egg wash. Bake the pie for 45 minutes. The crust will be browned and the blueberry pie filling will be bubbling.
- Cool: Let the pie cool for about 15 minutes. This will let the filling thicken a little bit. Then, slice and serve.
Rather than making a lattice top crust, simply place a whole, flat pie crust over the top of the blueberry pie. Pinch the edges of the pie crust, sealing the top and bottom crust together. Then, make a few decorative slits in the top crust to allow the steam to escape from the pie as it bakes. Brush the entire top crust with egg wash and then bake the pie exactly as directed in the recipe!
How to Store Blueberry Pie
Once your pie has cooled, wrap it with plastic wrap and keep it at room temperature for 2-3 days. You can also store the pie in the fridge for 5-6 days. Reheat the pie in the microwave, heating each slice for about 30 seconds. Blueberry pie is also delicious when cold. I like to eat a slice in the morning and call it breakfast!
I like to use simple flour to thicken my blueberry pie filling. I typically have flour in my pantry, so it is a convenient thickener. Flour also has little to no taste and will let the flavor of the blueberries shine through.
I do not pre-bake the bottom pie crust for my blueberry pie. The baking time for this pie is long enough that the bottom crust will bake, despite the wet filling. You can pre-bake the pie crust for about 15 minutes if you are worried about the crust being soggy.
No, you should make the pie filling with frozen berries. Thawing the blueberries will make them very wet and soft which will alter the texture pie filling. Thawing the blueberries can lead to a watery filling. While I like to use fresh berries, you can also use frozen, cold berries to make this blueberry pie recipe.
- 1 recipe for pie crust or two frozen pre-made crusts
- 7 cups fresh blueberries
- zest of one lemon
- juice from one lemon, seeds removed
- 4 tablespoons flour
- 1 teaspoon vanilla extract
- 1/2 cup sugar
- 1 egg
- 1 tablespoon water
- Preheat your oven to 375 degrees F.
- Make the recipe for pie dough and divide it into two even-sized balls. You can also use pre-made frozen pie dough. You will need two dough circles. Let the frozen dough thaw before using.
- Roll one of the pie crust doughs into a 13” round circle and lay it into a deep, 9” pie pan. Press the dough into the sides of the pan.
- In a large mixing bowl, toss the blueberries, lemon zest, lemon juice, vanilla, flour, and sugar together, coating all the blueberries in the dry ingredients.
- Pour the blueberry mix into the pie pan.
- Roll the second pie crust into a ten-inch circle and then cut it into ten one-inch strips.
- Use the pie dough strips to make a lattice top. Place five strips of dough vertically across the pie, spacing them about an inch apart. Fold every other strip back and then lay a pie dough strip horizontally across the pie, going over half of the vertical strips. Put the pulled-back strips down over the horizontal strip. Then, pull back the alternate strips and lay a second pie dough strip horizontally. Continue adding alternating strips, creating a lattice pattern across the top of the pie.
- Pinch the edges of the pie, sealing the lattice strips to the bottom pie crust.
- Whisk the egg and water in a small bowl, then brush the egg wash over the pie dough strips using a pastry brush.
- Bake the pie for 45 minutes. The crust will be golden brown and the pie will be bubbling around the edges.
- Let the pie cool before slicing and serving.