Blueberry Pie Recipe
I’ve always believed the best recipes feel like a hug you can eat, and this blueberry pie recipe is exactly that kind of hug. It whispers of summer mornings, sticky fingerprints on the kitchen window, and a scent that drifts through the house like a welcome mat. It’s incredible how something so simple can taste like a celebration—especially when you slice into a warm piece and hear that gentle crack of crust. This Blueberry Pie Recipe is my desktop dessert, the one I pull out when friends swing by unannounced or when I need a little sunshine on a cloudy day. It’s a little bit nostalgic, a little bit practical, and a lot delicious. If you’ve got a store-bought crust in the fridge and a bowl of berries on the counter, you’re already halfway there. This recipe is the bridge between “yeah, I could bake” and “oh wow, I actually did bake, and it was amazing.” I’m telling you, this is the one that disappears in minutes at my house, and yes, my kids actually ask for seconds. Blueberry Pie Recipe in hand, coffee hot, let’s get to the good stuff.
What is a blueberry pie recipe?
Think of this blueberry pie recipe as the classic dessert you crave with a friendly, cozy twist. It’s essentially a sturdy fruit pie crowned with a flaky crust, but it’s the little details that make it sing: a tart squeeze of lemon to brighten the berries, a touch of vanilla in the glaze, and just enough cornstarch to set the filling without turning it gloppy. The name itself is simple and honest—blueberries, pie, and a homemade crust to cradle them. My approach here is approachable and forgiving: you don’t need to be a pastry chef to pull this off, and you don’t need a dozen fancy ingredients either. This is the kind of recipe I memorized by hand after making it countless times—every tweak a lesson learned, every batch a little better than the last. If you love blueberry desserts that feel sunny and comforting at the same time, you’ve found your new weeknight hero in this Blueberry Pie Recipe.
Why you’ll love this recipe?
What I love about this Blueberry Pie Recipe is how it balances bright fruit with a homey crust. Here are a few reasons you’
- Flavor:What are the blueberries with lemon zest, a kiss of vanilla, and a whisper of cinnamon in the glaze?
- Simplicity: I’ve simplified the process so you can bake without stress. A straightforward crust, a quick filling, and a no-fuss bake time mean you can enjoy a slice (or two) tonight.
- Cost-efficiency: You can use frozen berries if fresh isn’t in season, and pantry staples basically carry the entire recipe. It’s friendly on the grocery budget and still tastes like a special treat.
- Versatility: Serve it warm with vanilla ice cream, or room-temperature with a dollop of whipped cream. Leftovers are fantastic for breakfast with a smear of mascarpone or yogurt. It’s the kind of pie that adapts to your mood.
- Story value: This recipe has a face you’ll recognize—my grandmother’s pie recipe got a modern makeover with easy-to-find ingredients, and every time I bake it, I feel like I’m visiting her kitchen for a moment.
How to Make Blueberry Pie Recipe
Quick Overview
This Blueberry Pie Recipe comes together like a well-practiced handoff: mix a simple crust, whisk a quick filling, assemble, bake, and then savor the moment when the crust shatters into crisp shards and the filling glows with jewel-like blueberries. The beauty is in the seeming simplicity—roll out, fill, top, and bake until the edges are bronzed and the filling is glossy but set. Trust me, this method stays reliable even on busy weeknights, and the scent alone is a little victory parade in your kitchen. You’ll be surprised how little time it takes to feel like you’ve captured summer in a pie dish.
Ingredients
For the Main Batter:
– 2 1/2 cups all-purpose flour
– 1 tablespoon granulated sugar
– 1 teaspoon salt
– 1 cup (2 sticks) cold unsalted butter, cubed
– 4–6 tablespoons ice-cold water
For the Filling:
– 4 cups fresh blueberries (plus a few extra for a pretty top if you like)
– 1/2 cup granulated sugar (adjust to taste depending on berry sweetness)
– 2 tablespoons cornstarch
– 1 tablespoon lemon juice
– 1 teaspoon lemon zest
– 1/4 teaspoon ground cinnamon (optional but nice)
– Pinch of salt
For the Glaze:
– 2 tablespoons lemon juice
– 1/2 cup powdered sugar (sifted)
– Optional: 1/4 teaspoon vanilla extract or a splash of almond extract
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Heat your oven to 375°F (190°C). Lightly butter or spray a 9-inch pie dish. If you’re using a store-bought crust, you’re halfway there; if you’re making it from scratch, you’ll want your dough nicely chilled before rolling. The key is to prevent butter from melting too fast in the heat, which means cold ingredients and quick handling. I always pop the pie dish in the fridge for 5–7 minutes before filling—it helps the crust stay neat as it bakes.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, and salt. This is your foundation. The grains of flour hold the butter in little pockets; that contrast is what gives you a flaky crust. If you’ve got a pastry blender or two forks, use them to cut the butter into the dry mix until you have pea-sized pieces—a few larger chunks are totally fine and add texture.
Step 3: Mix Wet Ingredients
Pour in the ice water a tablespoon at a time, mixing with a fork until the dough just comes together. You want it to hold as a loose ball, not be sticky. If it’s a touch dry, add another splash of water; if it’s sticky, add a sprinkle of flour. The goal is a dough that’s cohesive but not tough.
Step 4: Combine
Turn the dough out onto a lightly floured surface and divide it in half. Gently press each half into discs. Wrap and chill for at least 30 minutes. Resting the dough makes it easier to roll and prevents shrinkage in the oven. While it rests, you can prep your filling and set the scene for a cozy bake.
Step 5: Prepare Filling
In a large bowl, toss the blueberries with the sugar, cornstarch, lemon juice, lemon zest, cinnamon (if using), and a pinch of salt. The cornstarch helps the filling thicken as it bakes, but if you like it a little saucier, you can dial back to 1 tablespoon. Let the mixture sit while the crust chills; this gives the flavors a moment to mingle and the starch a moment to hydrate.
Step 6: Layer & Swirl
Roll out one disc of dough on a lightly floured surface until it’s about 12 inches in diameter. Gently lay it into the pie dish, trimming the overhang to roughly 1 inch. Spoon in the filling, mounding slightly in the center. Roll out the second disc for a full top crust or cut into strips for a lattice pattern—the choice is yours. If you’re using a full top crust, cut a few vents to let steam escape; you can also brush with a little milk and sprinkle sugar for extra shine and crunch.
Step 7: Bake
Bake on the middle rack for 45–55 minutes, or until the crust is golden brown and the filling is bubbling gently at the edges. If the crust browns too quickly, tent the edges with foil for the last 15 minutes. Every oven is a little different, so keep an eye on it—you’re aiming for that rustic, flaky finish with a glossy berry pool in the center.
Step 8: Cool & Glaze
Let the pie cool on a rack for at least 2 hours before slicing. The filling needs time to set, and this wait is totally worth it. If you’re craving a little extra brightness, whisk together the glaze ingredients until smooth and drizzle sparingly over slices just before serving. The lemon in the glaze lifts the berries and adds a pretty sheen, but you can skip it if you prefer a simple dusting of powdered sugar instead.
Step 9: Slice & Serve
When you cut, use a sharp knife with a gentle sawing motion. Clean the blade between slices for clean, neat portions. Serve warm or at room temperature, with a scoop of vanilla Ice Cream or a dollop of whipped cream. My family’s favorite is a generous scoop of ice cream melting over the edge while the crust crackles beneath—pure comfort in every bite.
What to Serve It With
This pie shines with a few well-chosen companions, depending on the moment and the crowd:
For Breakfast: A slice with a mug of strong coffee or a dollop of yogurt and a sprinkle of lemon zest for brightness. It’s a morning treat that still feels like a responsible choice because fruit is part of the equation here.
For Brunch: Serve alongside a light citrus salad, maybe a spritz of prosecco for the grown-ups, and a few almond cookies on the side to echo the nuttiness of the crust. A pretty plate with a fresh herb garnish looks as good as it tastes.
As Dessert: The classic pairing—vanilla ice cream, whipped cream, or a light dusting of powdered sugar. If you’re feeling fancy, a drizzle of grand Marnier or a smear of crème fraîche adds a grown-up twist without stealing the berry show.
For Cozy Snacks: Warm a slice in the toaster oven, spoon a little crème anglaise over the top, and curl up with a blanket and a good book. This is the pie that makes you linger in the kitchen a little longer, savoring the moment.
Family traditions come alive here, too. I’ve always kept a small ritual: a glass of cold milk for the kids, a steaming cup of tea for grown-ups, and a quick run-through of the recipe aloud so the kids know what’s happening. It sounds silly, but it makes the bake feel like a little ceremony, and honestly, it’s one of my favorite parts of making this Blueberry Pie Recipe.
Top Tips for Perfecting Your Blueberry Pie Recipe
Every bake is a tiny experiment, and over the years I’ve learned a few things that keep this pie reliable and delicious every time.
Crust Prep: Keep your butter cold and your hands cool. The more you handle the dough, the tougher it gets. If the dough feels too dry, splash in a bit more ice water, a teaspoon at a time, just until it comes together. Chill, then roll between two sheets of parchment to prevent sticking and ease transfer into the pan.
Mixing Advice: Don’t overmix the filling once you add the starch. A gentle toss keeps the berries intact and prevents a pale, dull filling. If you’re using frozen berries, thaw slightly and drain any excess juices before mixing with sugar and starch, or you may end up with a filling that’s too liquidy.
Swirl Customization: If you love a dramatic look, try a lattice crust. For extra flair, brush the lattice with a little milk and sprinkle raw sugar before baking for a sparkling finish. A fruit pie’s beauty often lies in its crust pattern—embrace your inner pastry artist.
Ingredient Swaps: Swap in half whole-wheat flour for a toasty, nutty note, or blend in a tablespoon of aged balsamic for a surprising depth (start small; taste as you go). For sweetness: use raw sugar or coconut sugar to add a little caramel edge. If you’re reducing sugar, a splash more lemon juice can brighten the filling so it still tastes lively.
Baking Tips: Oven calibration matters. If your oven runs hot, place the pie on the lower rack to brown the bottom crust evenly and reduce the temperature by 25°F. If the edges brown too fast, tent with foil or a pie shield. Don’t rush the cooling—this step is essential to achieve clean slices and a firm filling.
Glaze Variations: Try a vanilla glaze for a creamy note or a berry reduction brushed on top for a glossy finish. If you don’t want a glaze, a light dusting of confectioners’ sugar works beautifully and keeps the berry flavor front and center. I’ve even swapped lemon with orange zest for a citrus twist that brightens the blueberry persona.
Over the years I’ve learned that patience pays off here. Chill the dough, let the filling rest for a few minutes, and give the pie time to cool before slicing. The longer you wait, the more the flavors mingle and the filling firms up—your patience will be rewarded in every slice.
Storing and Reheating Tips
Storage can make or break the texture and brightness of the berry filling, so here are reliable methods I actually use at home.
Room Temperature: If you’re planning to eat the pie within a day or two, you can keep it loosely covered on the counter. Keep the sliced portions in a covered container to prevent the crust from drying out.
Refrigerator Storage: For longer storage, store whole or sliced pie in the refrigerator, wrapped tightly or in an airtight container. The filling will firm up a bit in cold air, which makes slicing neater; bring to room temperature or warm slightly before serving for the best texture and aroma.
Freezer Instructions: Freeze the unbaked crust, or freeze the baked pie portion for up to 2 months. If freezing baked pie, wrap tightly in plastic wrap and aluminum foil to protect from freezer burn. Thaw overnight in the fridge, then reheat gently in a 325°F oven until warmed through. Glaze timing: if you freeze the pie, skip glazing until you reheat and serve to keep the glaze from becoming soggy.
Glaze Timing Advice: If you’re saving the glaze for serving, add it just before slicing. If you’re planning to freeze, skip the glaze and add it after rewarming for a fresh, glossy finish.
Frequently Asked Questions
Final Thoughts
This Blueberry Pie Recipe is a dish that feels like a friendly hello from the kitchen, a gentle memory in every slice. It’s forgiving, adaptable, and deeply comforting—perfect for both a casual weeknight dessert and a Sunday supper with the whole family. The crust stays crisp, the filling stays bright, and the glaze adds just the right amount of shine and sweetness. If you’re new to baking pies, this is a fantastic starter that still delivers big on flavor and satisfaction. If you’re a seasoned baker, you’ll appreciate the balance of textures and the way the lemon and vanilla notes dance with the blueberries without shouting over them. I’d love to hear how your version turns out—whether you go classic, lattice, or bold with a splash of citrus. Happy baking! And don’t forget to leave a comment with your tweaks, ratings, or a story about the moment you first watched this pie disappear in your kitchen.
Blueberry Pie Recipe
Ingredients
For the Crust
- 2.5 cups all-purpose flour
- 1 teaspoon salt
- 0.75 cup unsalted butter, cold and cubed
- 0.5 cup ice water
For the Blueberry Filling
- 6 cups fresh blueberries
- 0.75 cup granulated sugar
- 0.25 cup cornstarch
- 1 tablespoon lemon juice
- 0.5 teaspoon cinnamon optional
- 1 tablespoon unsalted butter, cut into small pieces
For Egg Wash (Optional)
- 1 egg beaten
- 1 tablespoon milk
Instructions
Crust Preparation
- In a large bowl, whisk together the flour and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
- Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Filling Preparation
- In a large bowl, gently combine the blueberries, granulated sugar, cornstarch, lemon juice, and cinnamon (if using).
Assembling and Baking
- Preheat your oven to 400°F (200°C).
- On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges as desired.
- Pour the blueberry filling into the pie crust. Dot the top of the filling with the small pieces of butter.
- Roll out the second disc of dough. You can either place it over the filling as a top crust (cutting vents) or cut it into strips for a lattice top.
- If using an egg wash, brush the top crust with the beaten egg and milk mixture.
- Place the pie on a baking sheet (to catch any drips). Bake for 20 minutes at 400°F (200°C).
- Reduce the oven temperature to 375°F (190°C) and continue baking for another 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pie cool completely on a wire rack for at least 2-3 hours before slicing and serving.
