Name: The Best Blueberry Pie Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 double pie crust (homemade or store-bought); 5 cups fresh or frozen blueberries; ¾ cup granulated sugar; 3 tablespoons cornstarch; 1 tablespoon lemon juice; 1 teaspoon lemon zest; ½ teaspoon ground cinnamon; ¼ teaspoon salt; 1 tablespoon butter (cut into small pieces); 1 egg (beaten, for egg wash); 1 tablespoon coarse sugar (optional, for topping)

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If you’re searching for a showstopping dessert that captures the very essence of summer, look no further than The Best Blueberry Pie. Lusciously jammy blueberries wrapped in a golden, flaky crust—every bite is a burst of sweet-tart flavor and buttery perfection. Whether you’re celebrating blueberry season or simply craving a fruit-filled treat, this classic pie brings together simple ingredients and a little kitchen magic to create something unforgettable. Trust me: bake it once, and it will become your go-to for gatherings, holidays, or just a well-deserved indulgence.

The Best Blueberry Pie Recipe - Recipe Image

Ingredients You’ll Need

The secret to The Best Blueberry Pie? It all starts with high-quality, everyday ingredients that each play a vital role. These star players come together to deliver incredible flavor, texture, and that irresistible deep violet color we all crave in a perfect pie.

Double Pie Crust: Whether homemade or store-bought, this forms the tender, flaky base and beautiful golden topping for your filling.
Blueberries (5 cups, fresh or frozen): Ripe, juicy berries are the heart and soul of the pie; they hold shape beautifully and burst with flavor when baked.
Granulated Sugar (¾ cup): Brings out the natural sweetness of the blueberries while helping the filling set just right.
Cornstarch (3 tablespoons): The key thickener for a luscious, sliceable filling that’s never runny.
Lemon Juice (1 tablespoon): Lends brightness and just the right amount of tang to balance the sweetness.
Lemon Zest (1 teaspoon): Adds a fragrant citrus note that elevates the whole flavor experience.
Ground Cinnamon (½ teaspoon): Gives a subtle warmth and complexity that makes the filling sing.
Salt (¼ teaspoon): Just a pinch sharpens all the flavors and balances the sweetness.
Butter (1 tablespoon, cut into pieces): Dotted on top before baking, it melts into the filling for added richness.
Egg (1, beaten, for egg wash): Brushing the crust with egg gives your pie that coveted shiny, golden-brown finish.
Coarse Sugar (1 tablespoon, optional): A sprinkle on top adds sparkle, crunch, and an extra pop of sweetness.

How to Make The Best Blueberry Pie

Step 1: Prepare the Blueberry Filling

In a large mixing bowl, combine the blueberries with sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt. Give everything a big, gentle stir so the berries get evenly coated. The sugar will start to draw out some juices, which is exactly what you want. If you’re using frozen blueberries, they can go straight from the freezer—no need to thaw!

Step 2: Roll Out and Shape the Crust

Roll out one half of your pie crust and fit it carefully into a 9-inch pie dish. Make sure to press it gently into the corners and let any excess hang over the edges. This will help prevent shrinking and give a stunning crust that holds all that juicy filling.

Step 3: Fill and Dot with Butter

Pour your prepared blueberry mixture right into the crust. Don’t forget to scrape in every bit of that sweet, glossy mixture! Dot the top of the berries with small pieces of butter. As the pie bakes, this butter creates a richer filling by melting into the berries.

Step 4: Top and Seal the Pie

Roll out the second crust and lay it over the filling. Go for a classic double crust or get creative and create a lattice pattern. Trim away any excess dough and crimp the edges together for a clean, secure seal. This keeps all the bubbling good stuff inside—no leaks!

Step 5: Egg Wash and Sugar Topping

Brush the top crust with your beaten egg; this step gives a gorgeous golden sheen to your baked pie. If you have it, sprinkle with coarse sugar for a sparkling finish and a little bit of crunch in every bite.

Step 6: Bake to Perfection

Set your pie on a baking sheet (to catch any potential drips), and bake at 400°F (200°C) for 45 to 50 minutes. You’re looking for the crust to turn beautifully golden brown and for the blueberry filling to bubble up through the vents or lattice. That bubbling is your cue that everything inside is cooked and ready!

Step 7: Cool Completely

This is the most challenging part—resist cutting in right away! Let The Best Blueberry Pie cool on a wire rack for at least 2 hours. This allows the filling to set, making your slices clean and picture-perfect.

How to Serve The Best Blueberry Pie

Garnishes

A slice of The Best Blueberry Pie is already a thing of beauty, but a flourish of garnishes can make it truly special. Try a billowy cloud of homemade whipped cream, a scoop of creamy vanilla ice cream, or even a few fresh blueberries and a twist of lemon zest for an extra burst of color and flavor.

Side Dishes

Pair your pie with light, summery side dishes to highlight the fruit’s brightness. A simple fruit salad, tangy lemon sorbet, or a platter of juicy melon fits perfectly. If you’re serving a crowd, strong black coffee or iced tea is an unbeatable companion.

Creative Ways to Present

Turn the ordinary into extraordinary! Try baking individual mini pies or hand pies for adorable, portable single servings. If you’re feeling playful, serve pie slices in mason jars layered with whipped cream. For a picnic, cut the pie into rustic squares and wrap each piece in parchment for easy, mess-free eating under the sun.

Make Ahead and Storage

Storing Leftovers

Once fully cooled, cover your leftover pie with plastic wrap or foil and store it at room temperature for up to two days, or refrigerate it for up to five days. The crust will stay tender, and the filling remains wonderfully jammy.

Freezing

The Best Blueberry Pie freezes beautifully both before and after baking. If freezing unbaked, assemble your pie as usual, then wrap it tightly in plastic wrap and foil and freeze for up to three months. Bake straight from the freezer—just add an extra 10 to 15 minutes to your bake time. For baked pie, cool completely, wrap well, and freeze. Thaw at room temperature before serving.

Reheating

Craving warm pie? Pop leftover slices into a preheated 325°F (165°C) oven for about 10 minutes, or until heated through. Avoid microwaving, as it can make the crust soggy. Serve warm and watch the blueberry magic come alive all over again!

FAQs

Can I use frozen blueberries for The Best Blueberry Pie?

Absolutely! Frozen blueberries are a fantastic option and mean you can enjoy this pie any time of year. Use them straight from the freezer; no thawing required. You may want to add an extra teaspoon of cornstarch to help absorb the extra juices they release as they bake.

How do I prevent a soggy bottom crust?

The best trick is to bake your pie on the lower rack of your oven, which crisps up the bottom crust beautifully. Placing the pie dish on a hot baking sheet also helps conduct heat quickly, giving you a lovely, cooked-through crust every time.

What’s the secret to a perfect lattice crust on The Best Blueberry Pie?

It’s easier than it looks! Cut strips of dough and lay them over the filling in alternating directions, weaving as you go. Don’t worry about perfection—rustic looks are charming, and any gaps let the filling bubble and steam escape.

Can I make this pie gluten free?

Yes! There are many high-quality gluten-free pie crusts available, or you can make your own with a trusted gluten-free flour blend. The filling is naturally gluten free as written, since cornstarch is used as the thickener.

Why does the filling need to cool for two hours?

The cooling time is what gives you clean, picture-perfect slices. It lets the cornstarch fully set the juicy blueberry mixture, so each wedge holds together instead of running all over the plate. It’s worth the wait!

Final Thoughts

Baking The Best Blueberry Pie is pure joy—every step brings excitement, and every bite is bursting with summer flavor. I can’t wait for you to try it and see just how quickly it disappears from your table. Give this recipe a go and watch it become as beloved in your kitchen as it is in mine!

The Best Blueberry Pie Recipe

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4.5 from 10 reviews

Author: admin
Total Time: 1 hour 10 minutes (plus cooling time)
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the deliciousness of The Best Blueberry Pie, a classic dessert that combines sweet blueberries with a flaky crust for a perfect summer treat.

Ingredients

Scale

Pie Crust:

1 double pie crust (homemade or store-bought)

Filling:

5 cups fresh or frozen blueberries
¾ cup granulated sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon lemon zest
½ teaspoon ground cinnamon
¼ teaspoon salt
1 tablespoon butter (cut into small pieces)

For Topping:

1 egg (beaten, for egg wash)
1 tablespoon coarse sugar (optional, for topping)

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C).
Prepare the filling: In a large bowl, combine blueberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt. Mix well.
Assemble the pie: Roll out one pie crust and place it in a 9-inch pie dish. Pour in the blueberry filling and dot with butter. Add the top crust and crimp the edges.
Finish the pie: Brush the crust with beaten egg, sprinkle with coarse sugar, and bake for 45–50 minutes until golden and bubbly. Cool before serving.