This easy Blueberry Pie recipe is packed with fresh (or frozen!) blueberries and is perfect for baking this summer!
Summer just isn’t complete until you’ve made a few things, to include: zucchini corn salad, popsicles, and blueberry pie. So in an effort to help you complete that delicious summer bucket list, today we’re making a classic (yet easy) homemade Blueberry Pie!
This pie is great if you have a ton of fresh blueberries that you’re not sure what to do with. The fresh berries are transformed into gooey, sweet pie filling that are borderline addictive.
Blueberry Pie Filling
The pie filling is the easiest part of this whole recipe. Simply mix it all together! Filling = done. Here’s what you need for this blueberry pie filling:
- Blueberries: Fresh blueberries are best for pie, but you can also use frozen. To use frozen blueberries, thaw them then drain out the excess water.
- Cornstarch: This is going to help thicken the berry juices. You can substitute tapioca starch if you have it, which will make for a more clear gel.
- Sugar: We won’t use much, just enough to bring out those delicious berry juices!
- Lemon zest: I like using lemon zest instead of juice. It gives the pie a hint of lemon flavor, without adding any liquids (because we want that filling to be thick and gooey).
- Cinnamon (optional): Sort of optional, but it brings more oomph to the pie (and you already have it in your spice cabinet so why not?)
- Salt: Just a pinch of salt helps to cut through the berry sweetness and balance things out.
Next up, the crust!
Next comes the dough. You can use store bought instead of making your own, but making the dough is honestly pretty easy (and I always feel like a modern day Cinderella when I make it, so there’s that).
Cut the butter into the flour using either a pastry cutter or two forks, until you reach a crumbly texture. Then simply drizzle in water, a tablespoon at a time, until the dough can be formed into a loose ball.
Divide it into two equal balls, pat into disk shapes, wrap in plastic wrap, and set in the fridge to firm up for at least an hour.
Once your dough has chilled, roll the disks out into large circles so that they’re about ½ inch larger than your pie pan. Use one of the doughs to line the bottom of your pan, and cut the other into 1 inch thick strips.
How to make a lattice pie crust
It’s not really a Blueberry Pie without a lattice pie crust, right? Here’s how to make it (hint: it’s easier than you think).
Add your blueberry pie filling to the pie pan, then lay a row of dough strips going one direction (horizontal). Fold half of the strips over, then lay a strip going the other direction (vertical). Lay the horizontal strips over the vertical, then fold the other half of the strips to repeat, weaving the dough strips to form a lattice pie topping.
Pinch together the top and bottom crusts (here are a few fun ways to crimp your pie crust). Then just bake until the blueberry filling is bubbling at the edges! The hardest part of making this recipe is waiting for the pie to cool long enough to cut it.
Store this Blueberry Pie in the fridge for about 5 days, loosely covered. Beyond that, you can freeze this pie too! Slice it into portions and store in a freezer-safe container. When ready to eat again, pop it in the oven to warm it up. Enjoy!
- 2 ½ cups all-purpose flour 300 g
- ½ tsp salt 227 g
- 1 cup unsalted butter chilled, 227 g
- 6 to 8 Tbsp ice water 90 to 120 mL
- 1 large egg whisked
- 6 cups fresh blueberries 600 g
- ¼ cup cornstarch* 30 g
- ¼ cup sugar 50 g
- 1 tsp lemon zest
- ½ tsp cinnamon
- ¼ tsp salt
- Make Dough: Combine flour and salt. Cut the butter into the flour using either a pastry cutter or two forks, until you reach a crumbly texture. Slowly drizzle in water while mixing until the dough can be formed into a loose ball. Divide into two equal balls, pat into disk shapes, wrap in plastic wrap, and set in the fridge to firm up for at least an hour.
- Filling: Mix together your blueberries, cornstarch, sugar, lemon zest, cinnamon, and salt.
- Bottom Crust: Preheat oven to 400 degrees Remove one of the pie crust disks from the fridge and roll into a large circle (at least 1 inch larger than your pie pan, I recommend a 9 inch pie pan). Transfer the crust into the pie pan, leaving ½ inch overhang on all sides.
- Fill It: Spoon blueberry filling into the crust, gently evening out the top.
- Top Crust: Remove the other pie crust from the fridge and roll into an equally large circle. Cut dough into 1 inch wide strips. Lay a row of dough strips going one direction (horizontal). Fold half of the strips back over themselves, then lay a strip going the other direction (vertical). Lay the horizontal strips over the vertical, then fold the other half of the horizontal strips to repeat, weaving the dough strips to form a lattice pie topping.
- Bake: Brush dough with whisked egg, optionally sprinkling with a bit of sugar. Set pie in the oven, with a baking sheet below it to catch drips. Bake for 20 minutes at 400 degrees F, then reduce temperature to 350 degrees F and continue baking for 35 minutes, or until filling is bubbling at the edges. If you notice crust beginning to brown too much, cover the edges with aluminum foil.
- Serve: Allow pie to cool before serving to allow blueberry filling to thicken.
Tips & Tricks
- *Can sub 1/2 cup tapioca starch.
- Store in the fridge for 5 days, loosely covered.
- To freeze, slice it into portions and store in a freezer-safe container. When ready to eat again, pop it in the oven to warm it up.
I first published this recipe on Amanda’s Cookin’, where I’m a contributor.