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    Home » Dessert » Pie

    Blueberry Pie

    Published: Aug 5, 2020 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

    Jump to Recipe
    slice of blueberry pie with ice cream on top of a white plate with a fork on a grey surface

    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!

    half eaten blueberry pie in a glass dish on a grey surface with a cup of milk, bowl of blueberries, knife, and slice of pie on a plate next to the pie plate

    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.

    slice of blueberry pie with ice cream on top of a white plate with a fork on a grey surface
    Jump to:
    • Ingredients
    • Instructions
    • How to freeze
    • More pie recipes
    • Recipe Card
    • Recipe Ratings & Comments

    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.
    • Blueberries. You can use fresh or frozen if using frozen just don't allow the blueberries to thaw before using them.
    • 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. 

    blueberries, sugar, lemon zest, lemon juice, and cornstarch in a large glass bowl on a grey surface with a pink linen

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

    blueberry pie filling mixed together in a glass bowl on a grey surface

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

    blueberry pie topped with butter pieces before the top crust goes on sitting on a grey surface

    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. 

    blueberry pie top crust put on and crimped with two fingers on a grey surface

    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. 

    hand brushing egg wash on top of pie crust then sprinkled with sugar and a knife cutting steam slits on the top

    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. 

    blueberry pie sitting on a meal baking sheet before baking on a grey surface

    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.

    head on view of cut open blueberry pie in a glass dish

    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.

    This cranberry pie my friend Sam made looks gorgeous, I am gonna try it around Thanksgiving time!!

    blueberry pie cut up in a glass pie dish with a wooden knife on a grey surface with a pink linen and bowl of blueberries

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

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    Recipe Card

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    half eaten blueberry pie in a glass dish on a grey surface with a cup of milk, bowl of blueberries, knife, and slice of pie on a plate next to the pie plate

    Blueberry Pie

    ★★★★★

    5 from 3 reviews

    Print Recipe
    Pin Recipe

    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 Scale

    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

    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

    two glass pie dishes

    Glass Pie Dish

    Buy Now →
    pie shield

    Pie Shield

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    thermapen mk4

    Thermapen Mk4

    Buy Now →
    silicone pastry brush

    Silicone Pastry Brush

    Buy Now →

    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 I Confessions of a Baking Queen
    • Prep Time: 10
    • Cook Time: 1 Hour 20 Minutes
    • Category: Dessert
    • Method: Bake
    • Cuisine: American

    Keywords: easy blueberry pie, blueberry pie recipe, the best blueberry pie

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

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    1. Ammar says

      November 06, 2020 at 9:13 pm

      Super delicious and easy pie to make! It helped so much having the metric weights for the ingredients. Thanks for another great recipe

      ★★★★★

      Reply
      • Elizabeth Waterson says

        November 07, 2020 at 11:42 am

        Hi Ammar, thank you so much for coming back to review the recipe I appreciate the review soooo much!!! This pie is totally simple and delicious!! Take care. XX Liz

        Reply
    2. TK says

      May 01, 2021 at 4:42 am

      I got a text from my niece with a picture of a slice of blueberry pie that simply said "can you make this for me?" Thankfully, your url was at the bottom of the pic, and I said yes. It was DELICIOUS... and so easy to make. I probably would use a little less lemon next time, but other than that, I loved it. We all did! (even the niece who said she does not like blueberry pie liked it)

      ★★★★★

      Reply
      • Elizabeth Waterson says

        May 01, 2021 at 9:41 am

        Aww thanks for coming back to star rate and review the recipe TK! I truly appreciate it! So glad you and your family all enjoyed the pie, and you could totally reduce the lemon next time! I hope you have a lovely weekend! XX Liz

        Reply
    3. Diane says

      July 05, 2022 at 12:41 pm

      Thank you for another great recipe. This blueberry pie was delicious! I definitely will be making this again. You are the bomb as far as recipes go.

      ★★★★★

      Reply
      • Elizabeth Waterson says

        July 06, 2022 at 9:31 pm

        Hi Diane, thank you so much for the lovely review, so glad you enjoyed the pie!! I really appreciate you coming back to review the recipe. Take care. XX Liz

        Reply

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    Waterson, Elizabeth Cropped Size Photo CAke copy 2

    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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