Blueberry Pie is a fantastic classic dessert for any time of the year. The combination of berries, warm spices, zest, and homemade flaky crust is divine!
The best kind of dessert is one that pairs great with ice cream like this Blueberry Pie! The combo of berries and cream plus flaky crust is heavenly! For more blueberry bliss, try my Glazed Blueberry Streusel Muffins, Easy Blueberry Pie Bars, and Blueberry Scones.
Amazing Blueberry Pie
Blueberry Pie is so easy to make, including the crust! No precooking of the filling required too! Just mix the berries with sugar and a few spices and assemble your pie. It’s such a great dessert for special occasions and sharing with friends and family.
Ingredients for Blueberry Pie:
- Pie Crust– This is my favorite pie dough recipe. It is easy and results in a tender flaky crust.
- Blueberries– I like working with fresh but frozen works great too.
- Sugar– Regular granulated sugar is used to sweeten the filling.
- Cornstarch– As the berries cook, they break down and release juice. The cornstarch helps to thicken up the juices so it doesn’t create a soggy crust.
- Cinnamon– This adds a warm flavor to the pie.
- Salt– Just a little bit of salt in sweet recipes helps to accentuate the other flavors present.
- Lemon– Both zest and juice are used to add acidity and brightness to the filling.
- Apple– This secret ingredients helps to thicken the filling.
- Egg– Brushing the top of your pie with a beaten egg with water helps create a beautiful shiny browned crust.
- Coarse Sugar– Turbinado Sugar or granulated sugar sprinkled over the top adds a beautiful sparkle as well as a little crunch.
How to make Blueberry Pie:
Time needed: 1 hour and 15 minutes.
- Make Crust
Make 1 recipe Pie Crust and chill at least 1 hour or up to 2 days.
- Prep
Preheat oven to 450°F.
- Make Filling
In a medium mixing bowl, mix sugar, cornstarch, cinnamon, salt, and zest together. Set aside. Place grated apple in a towel or paper towel and ring out juice. In a large mixing bowl, combine blueberries, grated apple, and lemon juice. Set aside.
- Roll out Dough
Roll out one round of pie dough and place in a 9 inch pie plate.
- Add the Filling
Mix the sugar mixture into the blueberries until coated. Pour the berries into the pie crust forming a mound (it will cook down).
- Add Top Crust
Roll out the remaining pie dough and form top crust as desired- lattice, braid, whole (cut slits to vent).
- Egg wash
Brush top of pie with egg wash and sprinkle with sanding sugar.
- Bake
Place pie on a rimmed baking sheet (to catch any drips) and bake for 15 minutes. Without opening the oven, lower the temperature to 375°F and cook 50-60 more minutes until golden. (Cover edges after first 30 minutes of cooking).
- Let Rest
Let pie cool completely before slicing.
FAQs
An apple adds a little bit of flavor but the pectin in the apple also helps to thicken the juices from the blueberries.
Yes! Pie is actually best made in advance so that the juices have time to thicken.
Pie can be left at room temperature until completely cooled. Cover with plastic wrap and place in the fridge.
Cornstarch can be replaced with all-purpose flour or tapioca.
TOOLS USED TO MAKE THIS BLUEBERRY PIE:
- Grater– Freshly grated cheese is so much better and this grater is the best! I love that it has two sides, folds up, and stands sturdy when grating.
- Pastry Cutter– Homemade pie crust is the best! A pastry cutter/blender makes it easy to cut the fat into the flour to create a tender crust full of flaky layers.
- Pie Protector– Don’t let your delicious homemade crust get overcooked! Keep and eye on it and cover your crust with a pie protector toward the end of baking.
LOOKING FOR MORE PIE? CHECK OUT THESE:
Blueberry Pie
Ingredients
- 1 recipe Homemade Pie Dough
For the Filling:
- 3/4 cup sugar
- 3 T cornstarch
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon lemon zest
- 4 1/2 cups fresh blueberries, rinsed and dried
- 1 granny smith apple, peeled and grated
- 1 T lemon juice
For the topping:
- 1 egg + 1 Tbsp water
- Coarse sugar, (optional)
Instructions
- Preheat oven to 450°F.
- In a medium mixing bowl, mix sugar, cornstarch, cinnamon, salt, and zest together. Set aside. Place grated apple in a towel or paper towel and ring out juice. In a large mixing bowl, combine blueberries, grated apple, and lemon juice. Set aside.
- Roll out one round of pie dough and place in a 9 inch pie plate.
- Mix the sugar mixture into the blueberries until coated. Pour the berries into the pie crust forming a mound (it will cook down).
- Roll out the remaining pie dough and form top crust as desired- lattice, braid, whole (cut slits to vent).
- In a small bowl, beat egg and water together. Lightly brush the top of pie with egg wash (you won't use all of it!) and then sprinkle with sugar (if desired).
- Place pie on a rimmed baking sheet (to catch any drips) and bake for 15 minutes. Without opening the oven, lower the temperature to 375°F and cook 50-60 more minutes until golden. (Cover edges after first 30 minutes of cooking).
- Let pie cool completely before slicing.
Does it need to be a granny smith apple, or would another apple work as well?
Any apple will work.
Can you use frozen blueberries? This pie recipe looks the delicious!!
Yes! I’ve made it a few times using frozen blueberries. You might be able to find fresh ones for cheaper though at this time of year.
I love that you added apple as a thickener! Looks beautiful!
I’ve never heard of apples thickening up a blueberry pic; what a GREAT tip! I’ll have to try it out 🙂 Does this work with other fruit pies as well?
Well, it doesn’t thicken it completely. I still have the cornstarch in there and the longer you let the pie sit after cooking the thicker the juices get but supposedly the pectin in the apple is supposed to help do the trick. I haven’t done a side by side comparison but I feel like it helps. I would think it would do the same in any fruit pie. Try throwing one into a recipe you already have and see if it helps… and then let me know. 🙂
you can never go wrong with a classic blueberry pie.. craving a slice right now! looks delicious!
This looks so delicious!! I noticed you used grandmas recipe for pie crust!! It’s the best!! Also, if you put wax paper on top and below the dough when you roll it out you don’t have to use flour and it’s super easy to take off and put in the pie dish ! I usually put two squares of wax paper down and overlap them so it covers the whole crust!! I hope Nebraska is treating you well!! Every recipe I try of your is always soooo delicious!!
Thanks Rachel! I’ll have to use wax paper next time. Sounds way easier to transfer the dough and clean up.
Nebraska has been great but I’m so jealous you guys are in St. Louis. Great city!
And thanks for following my blog and trying my recipes. Glad you’ve been enjoying them. 🙂