The Only Blueberry Pie Recipe You Need

There’s something magical about a blueberry pie that’s perfectly balanced—juicy, sweet-tart berries nestled in a flaky, buttery crust. This recipe delivers just that, with every bite bursting with vibrant flavor and a hint of cinnamon warmth. In just 40 minutes of prep and an hour of baking, you’ll create a dessert that’s as stunning as it is delicious. The filling is lusciously thick, while the golden crust shatters delicately with each forkful. It’s the kind of pie that feels like a hug from the oven, comforting and irresistible.

Whether you’re serving it warm with a scoop of vanilla ice cream or enjoying a slice the next day, this blueberry pie is a crowd-pleaser. The contrast of the tender, jammy filling and the crisp, golden crust is pure perfection. It’s a recipe that’s simple enough for beginners but impressive enough for any occasion. With its bold, fruity flavor and melt-in-your-mouth texture, this pie will quickly become your go-to dessert. Once you try it, you’ll understand why it’s the only blueberry pie recipe you’ll ever need.

Ingredients for the Perfect Blueberry Pie

• 2 pie crusts (store-bought or homemade)
• ½ cup (4oz/115g) granulated sugar
• 3 tablespoons cornstarch (or substitute with tapioca starch)
• ¼ teaspoon salt
• 1 teaspoon lemon zest (freshly grated for best flavor)
• 2 teaspoons lemon juice (freshly squeezed preferred)
• 4 cups (20oz/568g) blueberries (fresh or frozen, no need to thaw if frozen)
• 1 tablespoon (½ oz/14g) butter, diced into small pieces
• Egg wash (1 egg beaten with 1 tablespoon water)
• 1 tablespoon coarse granulated sugar (for sprinkling on top)

Step-by-Step Instructions for Blueberry Pie Perfection

1. Preheat your oven to 375°F (190°C).
2. Prepare the pie crust: Roll out one pie crust and line a buttered 9″ pie pan with it. Place it in the fridge to chill while you prepare the filling.
3. Make the filling: In a large bowl, combine the blueberries with sugar, cornstarch, salt, lemon zest, and lemon juice. Stir gently until the blueberries are evenly coated.
4. Assemble the pie: Pour the blueberry mixture into the chilled pie crust. Dot the top of the filling with the diced butter.
5. Seal the crust: Brush the edges of the bottom crust with egg wash. Roll out the second pie crust to about 2″ larger than the pie pan. Carefully lay it over the filling, then fold the excess edges under the bottom crust. Press the edges together with your fingers or a fork to seal.
6. Vent the pie: Cut a few small slits in the top crust to allow steam to escape during baking.
7. Add the finishing touches: Brush the top crust with egg wash and sprinkle generously with coarse sugar.
8. Bake the pie: Place the pie on a lined cookie sheet (to catch any drips) and bake on the bottom rack of the oven for about 60 minutes, or until the juices bubble up and the crust is golden brown. Tip: If the crust browns too quickly, cover the edges with foil.
9. Cool and serve: Let the pie cool for at least 4 hours before slicing. This allows the filling to set. Store leftovers at room temperature for up to 3 days or freeze for up to 4 weeks.

Perfect Pairings: Serving Suggestions for Your Blueberry Pie

Serve your blueberry pie warm or at room temperature for the best flavor. A scoop of vanilla ice cream or a dollop of whipped cream adds a creamy contrast to the tangy blueberries. For a refreshing twist, pair it with a drizzle of lemon curd or a sprinkle of fresh mint leaves.

Keep It Fresh: Storage and Reheating Tips

Store leftover pie at room temperature for up to 3 days, covered loosely with foil or plastic wrap. To freeze, wrap the pie tightly in plastic wrap and foil, then store for up to 4 weeks. Reheat slices in a 350°F (175°C) oven for 10-15 minutes to restore that fresh-baked texture.

Mix It Up: Recipe Variations to Try

Swap blueberries for a mix of raspberries and blackberries for a berry medley pie. Add a pinch of cinnamon or nutmeg to the filling for a warm, spiced flavor. For a crumbly twist, replace the top crust with a streusel topping made from flour, butter, and brown sugar.

Time-Saving Hacks for Busy Bakers

Use store-bought pie crusts to cut prep time in half. If using frozen blueberries, toss them directly into the filling—no need to thaw! Prep your ingredients the night before and assemble the pie in the morning for a stress-free baking experience.

Essential Tools: Equipment Guidance

A 9″ pie pan with a fluted edge ensures a classic look. A pastry brush is perfect for applying the egg wash evenly. Use a sharp knife or a pizza cutter to make clean slits in the top crust for venting. A lined cookie sheet underneath prevents messy drips in your oven.

The Only Blueberry Pie Recipe You Need

Shaziya

There’s something magical about a blueberry pie that’s perfectly balanced—juicy, sweet-tart berries nestled in a flaky, buttery crust. In just 40 minutes of prep and an hour of baking, you’ll create a dessert that’s as stunning as it is delicious.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 1 minute min

Servings 8 people

Ingredients

  

1x2x3x

• 2 pie crusts
• ½ cup granulated sugar 4oz/115g
• 3 tablespoons cornstarch
• ¼ teaspoon salt
• 1 teaspoon lemon zest
• 2 teaspoons lemon juice
• 4 cups blueberries 20oz/568g (fresh or frozen)
• 1 tablespoon butter ½ oz/14g, diced
• egg wash
• 1 tablespoon coarse granulated sugar

Instructions

 

• Preheat oven to 375°F (190°C). Roll out one pie crust and line a buttered 9″ pie pan with it. Place in the fridge until needed.
• In a bowl, sprinkle sugar, cornstarch, salt, lemon zest, and lemon juice over blueberries and stir to combine.
• Pour the blueberry mixture into the pie crust. Dot blueberries with the diced butter.
• With a little egg wash brush the pastry around the edge of the pie pan. This is to seal the crust together.
• Roll out the second pie crust to roughly 2″ larger than the pie of the pie pan to give you extra pastry to work with.
• Lay pastry carefully on top and fold the excess top crust underneath the bottom crust and press together with your fingers or a fork to seal.
• Cut a few slits on the top crust for venting.
• Brush the top crust with egg wash and sprinkle with sugar.
• Place the pie on a lined cookie sheet to catch any drippings and bake on the bottom rack for about 60 minutes or until juices start to bubble up. (I bake it on the bottom to ensure the pastry on the bottom cooks).
• If the crust starts to get too brown before the juices bubble up, you can cover the edges of the pie with foil.
• Let the pie cool for at least 4 hours before cutting.
• Store leftover pie at room temperature for up to 3 days. It can also be frozen for up to 4 weeks.

Keyword blueberry pie, classic baking, Easy dessert, homemade pie, summer recipe

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