Blueberry Pie

This delicious blueberry pie recipe is easy to make and never disappoints. Full of juicy blueberries this pie is perfect on its own or a la mode! Step-by-step photos show you how to make homemade blueberry pie from scratch!

Don't get me wrong I love desserts like chocolate cake but sometimes there is nothing like fruit pies vanilla ice cream. I love blueberries and I love fruit pies so I don't know why it took me so long to share this recipe here.

It's simple, quick, and easy, the only thing with pie is it takes a fair bit of time to bake and cool completely, but I like those kinds of recipes- cheesecake and cinnamon rolls are the same idea.

Let's get to the recipe.

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• Ingredients
• Instructions
• How to freeze
• More pie recipes
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Ingredients

For this pie recipe you will need:

• Pie Dough. You can make your own or buy pre-made, since we are doing a double crust you will need two 9-inch pie crusts. You could top the pie with a lattice crust pie crust but I like more pie crust so just use the whole pie dough. I have a recipe for butter pie crust and flaky pie crust.
• Blueberries. You can use fresh or frozen if using frozen just don't allow the blueberries to thaw before using them. Another delicious blueberry recipe is my banana blueberry muffins.
• Sugar. Good old granulated sugar also known as caster sugar.
• Cornstarch. Also known as cornflour, this ingredient thickens the juices of the blueberries and creates that jammy like sauce.
• Lemon. We will use the lemon zest and lemon juice for the filling, it helps brighten the flavor and blueberries and lemon are a match made in heaven! Try this blueberry lemon loaf cake, so delish!
• Butter. You just need a little bit, it gives great flavor and richness to the blueberry pie filling.

Instructions

Preheat your oven to 400F/205C. Place the first pie dough into the pie plate and place in the freezer while you prepare the filling.

In a large bowl add the blueberries, sugar, cornstarch, lemon zest, and lemon juice, mix until fully combined. 

You want to ensure each blueberry is coated in the mixture.

Add the blueberry filling into the chilled bottom crust. Add the cubed butter on top.

Roll the second pie dough on top and seal the pie crusts together. Fold the excess pie dough on top to create a thicker crust then use your two fingers and thumb to crimp the pie together. Here is a video tutorial to check out. 

In a small bowl whisk together an egg and a splash of water then use a pastry brush to cover the top of the pie in egg wash. Sprinkle with coarse sugar and cut a few lines in the top center of the pie so the pie can release the steam while baking. 

In a small bowl crack an egg and whisk together then use a pastry brush to brush the whole pie with an egg wash to help create a shine. Place the pie in the freezer to chill for 10-15 minutes. 

Place the pie plate on a baking sheet and bake the pie for 30 minutes. After 30 minutes reduce the temperature to 350F/180C. If the crust is already golden brown place foil on top or use a pie shield and bake for an additional 45-60 minutes- if the pie has not browned do not put the foil on top. The fruit juices should be bubbling for at least 8 minutes before the pie is done- I use my instant-read thermometer to check that the filling is at least 175F. I highly suggest investing in an instant-read thermometer -mine is a Thermapen Mk4.

Once the pie has finished baking, let the pie cool on a wire rack for at least three hours, ideally, four to five. I like to refrigerate the pie for an hour or two as well. If you cut into the pie too quickly all the filling will ooze out, the pie needs the long cooling time to properly set up. Serve with ice cream or Bird's Custard.

How to freeze

You can prepare the blueberry pie up to the step of placing the egg wash and sugar on top then wrap it in plastic wrap twice and freeze for up to a month. You can bake from frozen just add a little another 10-20 minutes onto the bake time. Do not thaw the pie before baking, this will cause a soggy crust!!

If you want you can reheat a pie to re-crisp it and warm it by baking at 375F/191C for 10-15 minutes.

More pie recipes

A unique pie that my family fell in love with was this rhubarb custard pie, you've gotta give it a go!!

For something chocolatey try this chocolate chess pie recipe.

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Recipe Card

Blueberry Pie

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This delicious blueberry pie recipe is easy to make and never disappoints. Full of juicy blueberries this pie is perfect on its own or a la mode! Step-by-step photos show you how to make homemade blueberry pie from scratch!

• Total Time: 1 hour 30 minutes
• Yield: 6-8 Slices 1x

Ingredients

Units USM Scale 1x2x3x

Pie Crust

• 2-9 inch Pie Crusts

Blueberry Filling

• 21oz (6 cups) Blueberries, fresh or frozen
• 150 grams (¾ Cup) Granulated Sugar
• 30 grams (¼ Cup) Cornstarch/ Cornflour
• 1 Tablespoon Lemon Zest
• 1 Tablespoon Lemon Juice
• 2 Tablespoons Butter, cubed
• 1 Egg
• 2 Tablespoons Coarse Sugar

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Instructions

1. Preheat your oven to 400F/205C. Place the first pie dough into the pie plate and place in the freezer while you prepare the filling.
2. In a large bowl add the blueberries, sugar, cornstarch, lemon zest, and lemon juice, mix until fully combined. 
3. Add the blueberry filling into the chilled pie dough. Add the cubed butter on top.  Place the second pie dough on top and seal the pie crusts together. Fold the excess pie dough on top to create a thicker crust then use your two fingers and thumb to crimp the pie together. Here is a video tutorial to check out. 
4. In a small bowl whisk together an egg and a splash of water then use a pastry brush to cover the top of the pie in egg wash. Sprinkle with coarse sugar and cut a few lines in the top center of the pie so the pie can release the steam while baking. 
5. Place the pie in the freezer to chill for 10-15 minutes. 
6. Place the pie plate on a baking sheet and bake the pie for 30 minutes. After 30 minutes reduce the temperature to 350F/180C. If the crust is already very brown place foil on top or use a pie shield and bake for an additional 40-60 minutes- if the pie has not browned do not put the foil on top. Ideally, the fruit juices should be bubbling for at least 8 minutes before the pie is done- I use my instant-read thermometer to check that the filling is at least 175F/79C. I highly suggest investing in an instant-read thermometer -mine is a Thermapen Mk4.
7. Once the pie has finished baking, let the pie cool on a wire rack for at least three hours. If you cut into the pie too quickly all the filling will ooze out, the pie needs the long cooling time to properly set up. Serve with ice cream or Bird's Custard.

Equipment

Glass Pie Dish

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Pie Shield

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Silicone Pastry Brush

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Thermapen Mk4

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Notes

If you want you can reheat a pie to re-crisp it and warm it by baking at 375F/191C for 10-15 minutes. 

Freezing unbaked pie: Prepare the pie recipe up to step 4 then wrap it in plastic wrap twice and freeze for up to a month. You can bake from frozen just add a little bit of time onto the bake time. Do not thaw the pie before baking, this will cause a soggy crust!! 

• Author: Elizabeth Waterson
• Prep Time: 10
• Cook Time: 1 Hour 20 Minutes
• Category: Dessert
• Method: Bake
• Cuisine: American

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