Blueberry Pie Recipe

This Blueberry Pie is a classic American dessert made with juicy blueberries, fresh lemon juice, sugar, and a buttery flaky crust. With a golden, crisp crust and sweet-tart blueberry filling, this easy homemade pie is perfect for summer gatherings, holidays, picnics, and family desserts.

Blueberry Pie Recipe – Classic Homemade American Blueberry Pie

Make this easy Blueberry Pie recipe with juicy blueberries, lemon, sugar, and a flaky golden crust. A classic American dessert perfect for summer and holidays.

Why You'll Love This Blueberry Pie

Classic American dessert: A traditional fruit pie that is perfect for family gatherings, holidays, and summer celebrations.
Juicy blueberry filling: Fresh or frozen blueberries create a sweet, vibrant filling with plenty of berry flavor.
Sweet and tangy: Lemon juice brightens the blueberries and balances the sweetness.
Golden flaky crust: A buttery homemade crust provides the perfect contrast to the soft fruit filling.
Easy to customize: Use fresh or frozen blueberries and adjust the sweetness to your preference.
Perfect for summer: Blueberry Pie is especially delicious when blueberries are fresh and in season.
Make-ahead friendly: The pie can be baked ahead of time and cooled before serving.
Great with ice cream: A warm or slightly chilled slice pairs beautifully with vanilla ice cream or whipped cream.
Holiday-worthy: Its deep blue-purple filling and golden crust make an attractive dessert for any table.

What Is Blueberry Pie?

Blueberry Pie is a classic American fruit dessert made by baking blueberries with sugar and a thickening ingredient inside a pastry crust. Lemon juice is often added to brighten the natural flavor of the berries.

The filling should become thick and bubbly during baking, while the crust should turn golden brown. Allowing the pie to cool before slicing helps the filling set and makes it easier to serve clean slices.

Blueberry Pie can be made with either fresh or frozen blueberries, making it a versatile dessert that can be enjoyed throughout the year.

Recipe Overview

Cuisine: American
Course: Dessert
Prep Time: 30 minutes
Chilling Time: 30 minutes
Bake Time: 55–65 minutes
Cooling Time: 2 hours
Total Time: About 3 hours 30 minutes
Servings: 8 slices
Calories: Approximately 410 kcal per serving

Ingredients

For the Pie Crust

2½ cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup cold unsalted butter, cut into small cubes
6–8 tablespoons ice water

For the Blueberry Filling

6 cups fresh or frozen blueberries
¾ cup granulated sugar
¼ cup cornstarch
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon, optional
¼ teaspoon salt
1 tablespoon unsalted butter

For the Egg Wash

1 large egg
1 tablespoon water
1 tablespoon coarse sugar, optional

How to Make Blueberry Pie

1. Prepare the Pie Dough

Add the flour, salt, and sugar to a large mixing bowl.

Add the cold cubed butter and cut it into the flour using a pastry cutter, fork, or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Gradually add the ice water, 1 tablespoon at a time, mixing gently until the dough begins to come together.

Do not overwork the dough.

2. Chill the Dough

Divide the dough into two portions, with one slightly larger than the other.

Shape each portion into a disk, wrap tightly, and refrigerate for at least 30 minutes.

Chilling helps the butter remain firm and makes the dough easier to roll.

3. Prepare the Blueberry Filling

Place the blueberries in a large bowl.

Add the sugar, cornstarch, lemon juice, lemon zest, vanilla extract, cinnamon, and salt.

Gently toss until the blueberries are evenly coated.

If using frozen blueberries, there is no need to completely thaw them first.

4. Roll Out the Bottom Crust

Preheat the oven to 425°F (220°C).

Lightly flour your work surface and roll the larger dough disk into a circle about 12 inches in diameter.

Carefully transfer the dough to a 9-inch pie dish.

Gently press the crust into the bottom and sides of the dish without stretching the dough.

5. Add the Blueberry Filling

Pour the blueberry mixture into the prepared crust.

Dot the top with the tablespoon of butter.

Place the pie in the refrigerator while preparing the top crust.

6. Add the Top Crust

Roll the remaining dough into a circle large enough to cover the pie.

Place it over the blueberry filling.

Trim excess dough from the edges, leaving about ½ inch of overhang.

Fold and crimp the edges to seal the pie.

Cut several small vents in the top crust to allow steam to escape.

For a decorative finish, use a lattice crust instead of a solid top crust.

7. Add the Egg Wash

Whisk the egg and water together.

Brush the mixture lightly over the top crust.

Sprinkle with coarse sugar if desired.

8. Bake the Pie

Place the pie on a baking sheet to catch any bubbling filling.

Bake at 425°F (220°C) for 15 minutes.

Reduce the oven temperature to 350°F (175°C) and continue baking for approximately 40–50 minutes, or until the crust is deeply golden and the blueberry filling is visibly bubbling through the vents.

If the crust begins to brown too quickly, loosely cover the edges with aluminum foil. A two-temperature baking method is commonly used for fruit pies to help develop a golden crust while thoroughly cooking the filling.

9. Cool Before Slicing

Remove the pie from the oven and place it on a cooling rack.

Allow it to cool for at least 2 hours before slicing.

This cooling time allows the blueberry filling to thicken and set, helping the slices hold their shape.

Pro Tips for the Best Blueberry Pie

Use cold butter: Cold butter helps create a flaky pastry crust.
Don't overwork the dough: Excessive mixing can make the crust tough.
Chill the dough: Refrigerating the pastry before rolling makes it easier to handle.
Use fresh or frozen blueberries: Both work well in this recipe.
Don't skip the cornstarch: It helps thicken the juicy blueberry filling.
Add lemon juice: Lemon balances the sweetness and enhances the blueberry flavor.
Use a baking sheet: Place the pie on a baking sheet to catch any bubbling filling.
Vent the crust: Cut several openings in the top crust so steam can escape.
Protect the crust: Cover the edges loosely with foil if they brown too quickly.
Look for bubbling: The filling should be visibly bubbling before you remove the pie from the oven.
Cool completely: Cutting the pie too soon can result in a runny filling.
Serve slightly warm: Once properly cooled and set, gently warm individual slices if desired.

Serving Suggestions

Serve Blueberry Pie with:

Vanilla ice cream
Whipped cream
Fresh blueberries
Fresh strawberries
Powdered sugar
Lemon zest
Greek yogurt
Homemade whipped cream
A drizzle of blueberry sauce

For a classic American dessert, serve a slice of warm Blueberry Pie with a scoop of vanilla ice cream. The cold, creamy ice cream pairs beautifully with the warm berries and flaky crust.

Variations

Blueberry Crumble Pie

Replace the top pastry crust with a buttery oat crumble made with flour, oats, brown sugar, and butter.

Lemon Blueberry Pie

Increase the lemon zest and add a little extra fresh lemon juice for a brighter citrus flavor.

Mixed Berry Pie

Replace part of the blueberries with strawberries, raspberries, or blackberries.

Wild Blueberry Pie

Use small wild blueberries for an especially concentrated berry flavor.

Blueberry Lattice Pie

Create a decorative lattice crust instead of a solid top crust for a classic bakery-style presentation.

Gluten-Free Blueberry Pie

Use your favorite gluten-free pie pastry and make sure all other ingredients are certified gluten-free when necessary.

Storage Tips

Allow the Blueberry Pie to cool completely before storing.

Cover the pie loosely with plastic wrap or aluminum foil and refrigerate.

Room temperature: Best for short-term serving, according to your food-safety practices.
Refrigerator: Store for approximately 3–5 days.
Freezer: Freeze the fully cooled pie tightly wrapped for longer storage.

For the best texture, thaw a frozen pie in the refrigerator before reheating.

How to Reheat Blueberry Pie

Preheat the oven to 350°F (175°C).

Place individual slices or the whole pie in an oven-safe dish.

Warm until heated through.

Avoid overheating, as excessive heat can soften the crust and make the filling overly runny.

Frequently Asked Questions

Can I use frozen blueberries for Blueberry Pie?

Yes. Frozen blueberries work well and make it possible to prepare Blueberry Pie throughout the year. You can generally use them without completely thawing first, although excess ice or liquid should be considered when preparing the filling.

How do I keep Blueberry Pie from being runny?

Use an appropriate thickener such as cornstarch, bake the pie until the filling is visibly bubbling, and allow it to cool completely before slicing. These steps help the filling set properly.

Why is my blueberry pie filling watery?

The filling may be watery if the pie is underbaked, too much liquid is present, insufficient thickener was used, or the pie was sliced before it had enough time to cool and set.

Should I thaw frozen blueberries before making pie?

You can use frozen blueberries without completely thawing them. If they release a large amount of excess liquid, account for that moisture when preparing the filling.

How long should Blueberry Pie cool before slicing?

Allow the pie to cool for at least 2 hours for the best texture. Some fruit pies can be sliced after about an hour, but longer cooling generally gives the filling more time to set.

Can I make Blueberry Pie ahead of time?

Yes. Blueberry Pie is an excellent make-ahead dessert. Bake it several hours before serving and allow it to cool completely.

Can I use a lattice crust?

Absolutely. A lattice crust allows steam to escape while creating a beautiful classic appearance.

What thickener is best for blueberry pie?

Cornstarch is a convenient choice for a homemade blueberry pie. Other fruit-pie thickeners such as flour, tapioca, and ClearJel can also be used depending on the recipe and desired texture.

What should I serve with Blueberry Pie?

Vanilla ice cream is one of the most popular pairings. Whipped cream, fresh berries, or lightly sweetened yogurt are also delicious.

Nutrition Facts

Approximate nutrition per serving, based on 8 servings:

Calories: 410 kcal
Protein: 4 g
Carbohydrates: 62 g
Total Fat: 17 g
Saturated Fat: 10 g
Cholesterol: 55 mg
Sodium: 300 mg
Fiber: 4 g
Sugar: 30 g

Nutrition information is an estimate and can vary depending on the ingredients, brands, crust thickness, serving size, and amount of sugar used.

Similar Recipes

Maine Blueberry Pie
Blueberry Crumble
Blueberry Cobbler
Blueberry Cheesecake
Blueberry Muffins
Lemon Blueberry Cake
Mixed Berry Pie
Strawberry Pie
Blackberry Pie
Peach Pie

Final Thoughts

Blueberry Pie is a classic American dessert featuring juicy blueberries, bright lemon flavor, and a golden, flaky pastry crust. The sweet-tart blueberry filling and buttery crust create a comforting combination that makes this pie perfect for summer gatherings, holidays, picnics, and family celebrations.

Serve it slightly warm with vanilla ice cream, whipped cream, or fresh blueberries for a delicious homemade dessert. Whether you use fresh summer berries or frozen blueberries, this easy Blueberry Pie recipe is a wonderful way to enjoy classic American baking.

Try this easy Blueberry Pie recipe at home and enjoy juicy berries, a golden flaky crust, and delicious homemade flavor in every slice!