Outline:

Title: Blueberry Pie Recipe
Short intro paragraph
Full recipe introduction
H2: Why You’ll Love This Recipe
H2: Ingredients
Embedded image
H2: Directions
H2: Servings & Timing
H2: Variations
H2: Storage & Reheating
H2: Notes
H2: FAQs
H2: Conclusion

Blueberry Pie Recipe

Name: Blueberry Pie Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 190 min
Ingredients: 1 double-crust pie dough (9-inch) pie dough (store-bought or homemade; King Arthur All-Butter Dough recommended); 5 cups fresh blueberries (rinsed and patted dry (or thawed, drained frozen berries)); 3/4 cup granulated sugar (can swap up to 1/4 cup for coconut sugar); 1/4 cup cornstarch (or arrowroot powder for a slightly clearer filling); 1 tbsp fresh lemon zest (plus 1 tbsp juice); 1 tsp vanilla extract (pure recommended); 1/4 tsp ground cinnamon (optional); pinch salt fine sea salt (enhances sweetness); 1 large egg (for egg wash); 1 tbsp milk

This easy, classic homemade blueberry pie recipe bursts with fresh fruit flavor in a traditional dessert you’ll want to bake again and again.

In my kitchen, a slice of warm blueberry pie feels like a gentle hug—summer’s best fruit tucked under a flaky, buttery crust. It’s unique because we’re using a hint of lemon zest and just enough cornstarch to thicken the filling without turning it into glue. Inspired by Saturday picnics and neighborhood block parties, this pie brings a touch of nostalgia to any table. And because blueberries are loaded with antioxidants, it’s a dessert that feels just a tad more virtuous—if you don’t mind licking the plate.

Why You’ll Love This Recipe

• Uses fresh or frozen blueberries—whatever you have on hand
• Ready in under an hour of hands-on time
• No fancy gadgets—just a rolling pin and a pie plate
• Flaky, homemade crust (or store-bought shortcut)
• Bright lemon notes balance the sweetness
• Perfect for potlucks, family dinners, or gifting
• Make ahead: freeze unbaked pie for later
• Traditional appeal with a modern twist

Ingredients

• 1 double-crust pie dough (9-inch) (store-bought or homemade; I love King Arthur All-Butter Dough)
• 5 cups fresh blueberries, rinsed and patted dry (substitute thawed, drained frozen berries)
• ¾ cup granulated sugar (swap up to ¼ cup for coconut sugar)
• ¼ cup cornstarch (or arrowroot powder for a slightly clearer filling)
• 1 tablespoon fresh lemon zest + 1 tablespoon juice (jack up brightness)
• 1 teaspoon vanilla extract (pure, if you can)
• ¼ teaspoon ground cinnamon (optional, but cozy)
• Pinch fine sea salt (enhances sweetness)
• 1 large egg + 1 tablespoon milk (for egg wash—adds golden glow)

Tip: Choose plump, firm berries so the filling stays juicy, not soupy. Chill your dough before rolling—it handles better when cold.

Directions

1. Preheat and Prep
Preheat oven to 400°F. Let your chilled pie dough sit 5 minutes on the counter—this avoids cracking. Line a 9-inch pie plate with one crust, pressing gently into the edges.

Mix the Filling
In a large bowl, gently toss blueberries with sugar, cornstarch, lemon zest, juice, vanilla, cinnamon, and salt. If berries seem super juicy, add an extra teaspoon of cornstarch for a firmer set.
Assemble the Pie
Spoon the filling into the crust, mounding it slightly in the center. You know what? A little berry spillover is part of the charm—honestly, that’s where the best crisp bits form.
Top It Off
Roll out the second crust and lay it over the filling. Trim any overhang, leaving a ½-inch border. Fold edges under and crimp with fingers or a fork. Cut 4 small slits in the top crust for steam vents.

Brush and Sugar
Whisk egg and milk; brush the top crust for that bakery-style shine. Sprinkle lightly with coarse sugar if you’re feeling festive.
Bake High, Then Low
Bake at 400°F for 15 minutes—this jump-starts the browning. Then lower heat to 350°F and bake another 35–40 minutes, until the juices bubble through vents and the crust is deep golden.
Watch the Edges
If the crust edge browns too fast, tuck on a pie shield or loosely wrap foil after 30 minutes.

Cool Thoroughly
Let the pie rest at room temperature for at least 2 hours (I sometimes wait 3) so the filling sets. Try sneaking a tiny slice warm—the melty fruit is divine.

Servings & Timing

Yield: Serves 8
Prep Time: 20 minutes
Bake Time: 50 minutes
Chill/Rest Time: 2 hours
Total Time: About 3 hours 10 minutes

Variations

• Mixed Berry Twist: Swap half the blueberries for blackberries or raspberries for a colorful filling.
• Lemon-Blueberry Curd: Swirl in ¼ cup lemon curd before baking for extra zing.
• Gluten-Free Crust: Use a blend of almond and tapioca flour crust to keep it light.
• Vegan Version: Replace butter crust with coconut oil dough and use a flax egg wash.
• Mini Hand Pies: Divide filling into 4-inch rounds for portable pastries.
• Boozy Boost: Stir in 2 tablespoons Grand Marnier or bourbon before filling.

Storage & Reheating

Store cooled pie loosely covered with foil or plastic wrap in the fridge for up to 4 days. For longer life, wrap slices tightly and freeze up to 3 months—thaw overnight in the fridge. Reheat a slice at 350°F for 8–10 minutes to revive that flaky crust. Make-ahead tip: Assemble unbaked pie, wrap, and freeze; bake straight from frozen, adding about 10 extra minutes.

Notes

• If your filling is still runny after resting, slice and refrigerate—the chill helps thicken it.
• For extra crisp bottom crust, brush the dough with a thin layer of beaten egg white before adding fruit.
• A pinch of cardamom or nutmeg can warm things up on cool evenings.
• Testing tip: I always taste a spoonful of filling raw—sweetness or acidity can be adjusted right then.

FAQs

Q: Can I use frozen blueberries?
A: Yes—just thaw and drain them well so your filling isn’t too watery.

Q: Why is my crust soggy on the bottom?
A: Bake on the lower rack, and consider a preheated baking steel or heavy pan beneath your pie plate.

Q: How do I know when the pie is done?
A: Look for bubbling filling through the vents and a golden-brown crust all over.

Q: Can I substitute tapioca for cornstarch?
A: Absolutely—use the same amount for a glossy, clear filling.

Q: Is there a way to make this sugar-free?
A: Try monk fruit sweetener or allulose; reduce by 1–2 tablespoons if it tastes too sweet.

Q: What’s the best way to reheat slices?
A: A quick stint in a 350°F oven (8–10 minutes) crisps the crust back up.

Q: Can I double the recipe for two pies?
A: Yes—mix in a bowl twice the size and split between two pans, adjusting bake time if needed.

Q: How should I adjust bake time at high altitude?
A: Increase oven by 15°F and reduce sugar by a tablespoon to account for faster evaporation.

Conclusion

This blueberry pie recipe brings together juicy, fresh fruit and a tender, flaky crust for a homemade classic that’s easy to love. Whether you bake it for a summer party or a cozy evening at home, it offers that sweet-tart moment you’ve been craving. Give it a try, leave a comment below, and don’t forget to explore my apple tart and peach cobbler recipes next!