Blueberry Pie

VideoFavorite SummerBakingBlueberryPie

Simple, classic blueberry pie! With a homemade crust. Perfect for the summer blueberry season.

Photography Credit: Elise Bauer

When blueberries are in season, what better to do with them (other than eating them straight from the basket) than make blueberry pie?

Blueberries have been found to be a “superfood”, so good for you that you should go out of your way to eat them. (As if we need a reason, right?)

Blueberry Pie

They neutralize free radicals, protect your heart, improve your vision, and protect against degenerative brain diseases. (See the whole story at The World’s Healthiest Foods website.)

Blueberries come into season in early summer, but they freeze well, and you can easily make this pie with frozen berries.

Blueberry Pie

How to make blueberry pie

Blueberry Pie Recipe

  • Prep time: 1 hour
  • Cook time: 1 hour
  • Yield: Makes one pie with 8 servings

Ingredients

Crust:

Filling ingredients:

  • 6 cups (about 2 1/4 pounds or 1 kilo) of fresh (or frozen) blueberries, rinsed and stems removed (if using frozen, defrost and drain first)
  • 1 teaspoon lemon zest
  • 1 Tbsp lemon juice
  • 1/4 cup (about 30g) cornstarch, all-purpose flour, or quick cooking "minute" tapioca* (for thickening)
  • 1/2 cup white granulated sugar (100g)
  • 1/2 teaspoon cinnamon

Egg wash ingredients:

  • 1 egg
  • 1 tablespoon milk

*If you use minute tapioca, it will help if you grind it up first in a spice grinder or mini-processor

Method

1 Prepare the bottom crust: Remove a dough disk from refrigerator and let sit for 5 to 10 minutes to take the chill off.

Place it on a lightly floured clean, flat surface. Roll it out into a circle about 13 inches wide.

Place the rolled out dough on to a 9-inch pie pan. Trim the edges to 1/2 inch over the edge of the plan. Place in the refrigerator to chill.

2 Make the blueberry filling: Place the blueberries, sugar, cornstarch (or flour or quick tapioca), cinnamon, lemon zest, and lemon juice in a large bowl. Gently stir them so that all of the blueberries are coated with some sugar and flour.

3 Fill the bottom crust with the berries: Remove the bottom crust from the refrigerator and place the sugar coated berries into the pan.

4 Roll out the second dough disk to the same size and thickness as the first. Place on top of the berry filling.

Tuck the top dough over and under the edge of the bottom dough, and crimp the edges with your fingers.

Place in refrigerator while you make the egg wash.

5 Preheat oven to 425°F.

6 Brush top of pie with egg wash: Whisk egg and milk together to make an egg wash. Brush the top crust with egg wash. Score the pie on the top with several cuts (so steam can escape while cooking).

7 Bake: Place the pie on the middle rack of the oven with a foil or Silpat lined baking pan positioned on the lower rack to catch any filling that may bubble over.

Bake for 20 minutes at 425°. Reduce heat to 350°F and bake for 30 to 40 minutes more or until juices are bubbling and have thickened.

Transfer to a wire rack to cool. Let cool completely before serving.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

120 Comments / Reviews

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Did you make it? Rate it!

  1. Vicki Embree

    I always use the tender flake deep dish pie crusts this fits nicely in to it, I did make one version the exact as recipe calls and found it to runny after it cooled so I adjusted the next pie and put 1/2 cup cornstarch instead after it cooled came out like a dream and did not taste the cornstarch, I also used huckleberries yum!!

    xxxxxyyyyy

  2. Iris

    Fantastic!!!! I cheated a little too & used frozen pie shells. The filling turned out great. Not runny at all. I used a little less sugar. (Just under 1/2 c) as my husband like a less sweet & more tart.
    Next time I’ll try the pastry recipe.
    Thanks for sharing!!!

    xxxxxyyyyy

    Show Replies (1)
  3. Andrea

    Love it ! Best delicious pie ever !

    xxxxxyyyyy

  4. Phyllis

    I made this pie with a refrigerator pie crust on a week night. It was wonderful, my husband loved it topped with vanilla ice cream.

    xxxxxyyyyy

    Show Replies (1)
  5. Allison

    Hi Elise. Want to let you know I made this pie yesterday for July 4th (Red, White and Blueberry pie!) and it was a hit. It didn’t turn out as pretty as yours because I had trouble with the sour cream crust. It got really sticky and didn’t roll out or transfer to the pie dish very easily. Maybe because it’s summer or because I live in an arid environment. Not sure, but I’ll give it another try in case it was just newbie error. Regardless the pie was the MOST DELICIOUS blueberry pie I’ve ever had. Thank you so much for sharing! <3

    xxxxxyyyyy

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Blueberry Pie