The Best Homemade Blueberry Pie Recipe
What You’ll Love About This Recipe
This homemade blueberry pie is a simple yet delicious treat that’s perfect for any occasion. You’ll love how the sweet, juicy blueberries come together with a flaky crust for a dessert that’s hard to resist. With just a few basic ingredients, it’s easy to make and even easier to enjoy. The fresh flavors and cozy aroma will make your kitchen feel like a bakery. Plus, it’s a great way to impress your family and friends with your baking skills!
Recipe
This classic homemade blueberry pie recipe is perfect for any occasion, offering a burst of juicy blueberry flavor encased in a flaky, buttery crust. It’s simple to make and guaranteed to be a crowd-pleaser.
Ingredients:
For the pie crust:
2 ½ cups all-purpose flour
1 tsp salt
1 tbsp granulated sugar
1 cup unsalted butter, cold and cubed
6-8 tbsp ice water
For the filling:
6 cups fresh blueberries
¾ cup granulated sugar
¼ cup cornstarch
1 tbsp lemon juice
1 tsp lemon zest
¼ tsp salt
1 tbsp unsalted butter (for dotting)
For the egg wash:
1 large egg
1 tbsp milk
Instructions:
- Make the pie crust: In a large bowl, whisk together flour, salt, and sugar. Add cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, mixing until the dough comes together. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Prepare the filling: In a large bowl, combine blueberries, sugar, cornstarch, lemon juice, lemon zest, and salt. Gently mix until the blueberries are evenly coated.
- Assemble the pie: Roll out one disc of dough on a floured surface into a 12-inch circle. Transfer it to a 9-inch pie dish and trim the edges. Add the blueberry filling into the crust and dot with small pieces of butter.
- Roll out the second disc of dough into another 12-inch circle. Place it over the filling, trim the edges, and crimp to seal. Cut a few small slits in the top crust to allow steam to escape.
- Make the egg wash: Whisk together the egg and milk, then brush it over the top crust.
- Bake: Preheat the oven to 400°F (200°C). Place the pie on a baking sheet to catch any drips and bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool: Let the pie cool completely on a wire rack before serving.
Notes:
If using frozen blueberries, do not thaw them before mixing with the other filling ingredients.
Equipment:
9-inch pie dish, rolling pin, pastry cutter, baking sheet, whisk, mixing bowls
Time:
Prep time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour 30 minutes
Cuisine:
American
Serving:
8 servings
Nutrition
Nutritional values per serving may vary based on specific ingredients used. Consult a nutritionist for precise dietary information.
| Nutrition | Amount Per Serving |
|---|---|
| Calories | 320 |
| Fat | 14g |
| Carbs | 45g |
| Protein | 3g |
| Sugar | 20g |
| Sodium | 200mg |
What To Serve With It
When I bake a blueberry pie, I love pairing it with vanilla ice cream—that warm pie and cold scoop combo is just perfect. Whipped cream also works wonders, adding a light, fluffy touch to each bite. Either way, these toppings make the pie feel even more special.
Vanilla Ice Cream
Although a slice of blueberry pie is delicious on its own, adding a scoop of vanilla ice cream takes it to the next level, creating a perfect balance of warm and cool. I love using ice cream made with real vanilla beans because their rich, aromatic flavor complements the pie’s sweet tang. If you’re avoiding dairy, there are plenty of dairy alternatives like almond, coconut, or oat milk ice cream that work just as well. The creamy texture of vanilla ice cream against the flaky crust and juicy blueberries is pure magic. Trust me, it’s a combo you’ll want to savor bite after bite.
Whipped Cream
A dollop of whipped cream is the perfect partner for a slice of blueberry pie, adding a light, airy touch to each bite. I love how its fluffy peaks melt slightly against the warm filling, creating a dreamy contrast with the smooth texture of the cream. Homemade is best—just heavy cream, a bit of sugar, and a splash of vanilla, whipped until it holds its shape. It’s so simple, yet it elevates the pie to something special. Trust me, once you try it, you’ll never go back. It’s like a little cloud of happiness on your dessert!
