The BEST blueberry pie made with fresh blueberries. The flaky crust provides a crunch, while the juicy blueberry filling bursts with sweetness and a hint of tartness. It’s a simple homemade dessert that is both comforting and refreshing. You can use homemade or store bought crust. Great beginner recipe if you’ve never made blueberry pie!
Homemade Blueberry Pie Recipe
Blueberry pie is a tasty and classic dessert that features a filling made with fresh blueberries, encased in a flaky pastry crust. It’s a beloved treat enjoyed by many, particularly during the summer months when blueberries are in season in the garden.
The filling is the star of the show, bursting with the sweet and tangy flavors of blueberries. Fresh blueberries are preferred for their vibrant color and natural sweetness. I love baking with Summer blueberries, especially blueberry muffins, blueberry scones, slow cooker blueberry cobbler and blueberry crumble cake!
The blueberries are mixed with sugar and cornstarch to help thicken the filling, and a touch of lemon juice. Additionally, cinnamon is added in to enhance the taste.
Blueberry pie offers a delightful combination of flavors and textures. The flaky crust provides a satisfying crunch, while the juicy blueberry filling bursts with sweetness and a hint of tartness. I hope you love it as much as I do!
How to Make
Prepare the oven by moving the rack to the middle position.
Mix together sugar, cornstarch, cinnamon and salt.
Add in the blueberries and lemon juice and very gently toss to coat the blueberries with sugar mixture.
Place a pie crust in the bottom of a sprayed pie pan, or use the foil dish the pie crust comes in if you’re using store bought pie crust (that’s what I use). You can use store bought or homemade – it’s up to you.
I recommend placing the pie pan on a baking sheet just in case it bubbles over.
Pour the blueberry mixture into the pie crust, using a spatula to even it out so it’s pretty even across.
Add small pieces of butter on top of the blueberries.
Cut up the remaining pie crust into long thin strips.
Place them on top of the blueberries, weaving them over and under to create a lattice appearance.
Bake pie in the oven until browned and bubbly. Allow to cool, before eating it all up! Enjoy.
How long to let blueberry pie cool down?
Once the blueberry pie is done baking, it should be allowed to cool for at least an hour before serving. This cooling period helps the filling set and thicken further. By doing this, you’re going to prevent a runny blueberry pie. The pie slices should cut out cleanly.
How to Serve Blueberry Pie
Blueberry pie is delicious on its own, but you can enhance its taste and presentation by adding optional toppings. Here are a few popular choices:
- Whipped cream: Dollop a generous amount of freshly whipped cream on top of each slice. The creamy texture complements the sweetness of the blueberry filling.
- Ice cream: Serve the pie with a scoop of vanilla ice cream alongside each slice. The cold and creamy ice cream pairs wonderfully with the warm pie.
- Powdered sugar: Dust a light sprinkling of powdered sugar over the top of the pie or on each slice. It adds a touch of sweetness and visual appeal.
- Garnish (optional): If you want to be fancy, you can garnish each slice with a sprig of fresh mint or a few extra fresh blueberries.
How to Store Blueberry Pie
To store a blueberry pie and keep it fresh for longer, follow these steps:
- Cover the pie: Once cooled, cover the pie loosely with aluminum foil or plastic wrap. This will help protect it from drying out and keep it fresh.
- Refrigerate the pie: Place the covered pie in the refrigerator. The cool temperature will help preserve the pie and prevent the filling from spoiling. Blueberry pies can generally be stored in the refrigerator for up to 3-4 days.
- Serve chilled or reheat: When you’re ready to enjoy the pie, you can either serve it chilled or reheat it. If you prefer a warm pie, preheat your oven to 350°F (175°C), remove the foil or plastic wrap, and place the pie in the oven for about 10-15 minutes until warmed through.
If you anticipate eating the pie over several days, you can also slice it into individual portions before storing. Wrap each slice tightly in plastic wrap or place them in airtight containers. This makes it easier to grab a slice when desired, without having to reheat the whole pie.
Pin for later:
- 1/2 cup white sugar
- 5 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 5 cups fresh blueberries
- 2 tablespoons lemon juice
- 2 9 inch double-crust pie crusts thawed
- 1 tablespoon butter cut up into tiny pieces
- Preheat oven to 375 degrees F. Set the oven rack to the middle position.
- In a large bowl mix together sugar, cornstarch, cinnamon and salt. Add in blueberries and lemon juice and very gently toss to coat the blueberries.
- Line a pie dish with one of the pie crusts, or you can use the pie crust in the aluminum foil dish if you're using store bought pie crust. I recommend placing the dish on a baking sheet just incase it bubbles over.
- Pour blueberry mixture into the pie crust, using a spatula to even it out. Add tiny pieces of button on top of the entire pie.
- Cut the remaining pie crust into 1/2-3/4 inch thick strips. Use the strips to weave under and over to create a lettice top. Finally, use a fork to gently crimp the edges.
- Place pie in the oven and bake until crust is golden brown and the filling is bubbling, about 50-55 minutes.
- Let pie sit for at least 1 hour before cutting in slices. This is a important step as it gives time for the pie to set. Serve and enjoy!