This Blueberry Pie will give you a classic pie with a sweet, juicy flavor and a deliciously flaky crust. Each bite is a burst of fresh blueberries, perfectly balanced with a hint of lemon juice and a sprinkle of cinnamon. The buttery crust wraps around the blueberry pie filling, creating a combination of textures and flavors that’s simply irresistible.
Homemade blueberry pie is a classic dessert that’s perfect for any occasion. Whether you’re hosting a dinner party or simply want a sweet treat after a long day, this easy-to-make pie is sure to impress. What’s best is that this recipe uses simple ingredients, making it a convenient option for home bakers. This recipe comes from my mom’s recipe box as she’s an amazing pie baker!
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Why I Love This Recipe
Family favorite: With its sweet, tangy blueberry pie filling and buttery pie crust, this recipe has been a hit in many households. It’s the kind of dessert that gets requested time and time again, making it a true family favorite.
Versatile: This blueberry pie recipe is versatile in its serving options. It’s perfectly served warm with a scoop of vanilla ice cream, or you can let it cool completely and top it with whipped cream. Either way, it’s a crowd-pleaser!
Delicious: The combination of fresh blueberries, lemon juice, and a hint of cinnamon in this recipe creates a pie filling that’s both sweet and tart. It’s perfectly balanced and incredibly delicious for the best blueberry pie recipe!
Blueberries: This is the star ingredient of this homemade blueberry pie recipe. These berries provide a burst of natural sweetness and a beautiful deep blue color. I recommend fresh blueberries for this recipe as they contain less juice than their frozen counterparts, guaranteeing that the pie filling holds together well.
Lemon Juice: This adds a touch of acidity to the blueberry pie filling, enhancing the flavor of the berries and balancing the sweetness of the sugar.
Granulated Sugar and Brown Sugar: These sweeten the pie, with the brown sugar adding a hint of molasses flavor. The sugars also help the juices from the berries to form a delicious syrup.
Minute Tapioca and Cornstarch: These are thickening agents for the blueberry pie filling. They help to thicken the juices released by the berries during baking, creating a filling that holds together well when sliced. It is important to let the pie bubble enough during baking to fully incorporate these ingredients and avoid a gritty pie.
Ground Cinnamon: This warm spice adds depth to the flavor of the blueberry pie filling, complementing the sweetness of the berries.
Pie Crust: This forms the shell for the blueberry pie. In this recipe, we use an unbaked pie crust, which will bake perfectly during the total time in the oven. Remember, there’s no need to prebake the crust for this recipe.
Flour: A small amount of flour is used to dust the pie dough during rolling, helping to prevent sticking and making it easier to shape the pie.
Butter: This is softened and added to the blueberry pie filling for richness. The butter also helps to guarantee a smooth and luscious filling.
Large Bowl – You will need this large bowl to combine your fresh blueberries, lemon juice, sugar, tapioca, cornstarch, and cinnamon. A good-sized bowl guarantees that you can toss and coat the berries gently without spilling.
Pie Dish – For this blueberry pie recipe, a nine-inch pie pan is perfect. You’ll use it to hold your pie crust and the delicious blueberry pie filling.
Crust Protector – This is a handy tool to have when baking pies. It helps to prevent your crusts from burning while the pie bakes in the oven.
How to Make Blueberry Pie
To prepare your ingredients for this delicious homemade blueberry pie, start by preheating your oven to a temperature of 350° F.
Step 1 – Combine Ingredients
In a bowl, combine your fresh blueberry with some lemon juice. In a separate large bowl, mix together your sweeteners and thickenings – sugar, tapioca, cornstarch, and that hint of cinnamon. Once all these ingredients are well combined, add them to your bowl of berries. Toss gently to make sure that every single berry gets coated evenly.
Step 2 – Prepare the Pie Crust
Take a pre-made or homemade pie crust that’s 9 inches in diameter. Add a tablespoon of flour to the bottom of the crust. This will help to keep it crisp by absorbing the juices from the berries as the pie bakes.
Now, add your blueberry pie filling and make sure that it covers the flour evenly. Dot the filling with small pieces of butter at room temperature. This will add a rich flavor and create a lovely texture in your filling.
Step 3 – Add the Top Crust
Now, it is time to add the top crust. You can choose to either cover the pie with a full crust or create a beautiful lattice crust with strips of pie dough. If you choose the latter, use a rolling pin to flatten your dough and cut it into even strips. Weave the strips over and under each other on top of the pie. Trim any excess dough and crimp the edges to seal the pie.
Step 4 – Bake the Pie
Place your pie in the preheated oven and bake for a period of about thirty minutes. After this first bake, cover the edge of your pie with a crust protector to prevent it from burning. Bake for an additional twenty minutes. Then, turn your oven up to a temperature of 375˚ F.
Continue baking for an additional twenty minutes or until the crust is a golden brown color and the berries have burst and are bubbling with delicious juices. The total time for baking should be between sixty to seventy minutes.
Step 5 – Let the Pie Cool
Once you’ve taken your pie out of the oven, it is essential to let it cool completely before slicing. This will allow the filling to set and make it easier to serve. It typically takes four hours for a pie to fully cool. Enjoy your homemade blueberry pie with a scoop of vanilla ice cream for a mouthwatering dessert!
Make Day Ahead Instructions: If you pre-make your pie a day ahead, you do not need to refrigerate it once fully cooled for the first 24 hours if you do not cut into the pie. Once you cut into the pie, it does need to be refrigerated.
Use fresh blueberries: For this blueberry pie recipe, always opt for fresh blueberries. Frozen blueberries contain more juice and may alter the results of this pie. Fresh blueberries will give you a more consistent and delicious filling. (If you only have frozen berries, try this berry pie recipe instead.
Don’t pre-bake the pie crust: This recipe calls for an unbaked pie crust. Given the baking time of the pie, there’s no need to pre-bake the crust. This will guarantee a perfectly baked crust that compliments the juicy blueberry pie filling.
Let the pie cool: Patience is a virtue, especially when it comes to baking! Allow the pie to cool completely before slicing. This usually takes around four hours. Slicing too soon might result in a runny pie filling.
Avoid a gritty pie: To fully incorporate all the ingredients and prevent a gritty texture, let the pie bubble well. If you still see the tapioca in the filling, you may need to let it boil a bit longer. Place a baking sheet on the bottom oven rack to catch the bubbled-over juices.
Prevent a burnt crust: About halfway through the baking process, add a pie crust shield. This will prevent the edges of the pie crust from darkening too much, keeping your crust golden and delicious.
Sweeten with vanilla: For a touch of warmth and sweetness, add a teaspoon of vanilla extract to the blueberry pie filling. This small addition will give your pie a subtle flavor boost that goes perfectly with a scoop of vanilla ice cream.
Add some nuts: If you’re a fan of nutty flavors, try adding a handful of chopped pecans or walnuts to the pie filling. The nuts will provide a delightful crunch and a rich, earthy flavor that compliments the sweetness of the blueberries.
Try it with a lattice crust: For a more visually appealing pie, replace the top crust with a lattice crust. It is not as difficult as it may seem! All you need is to roll out your pie dough and cut it into strips using a knife or a pastry wheel. Then, weave the strips over and under each other on top of the pie filling.
Switch up the berries: While this is a blueberry pie recipe, you can always experiment with other berries. Try substituting half of the blueberries with raspberries or blackberries for a mixed berry pie. This will give your pie a slightly different flavor, adding more depth and complexity to your dessert.
What to Serve With
- There’s nothing quite like pairing your homemade blueberry pie with a scoop of creamy vanilla ice cream. The cold sweetness of the ice cream perfectly compliments the warm, tangy flavor of the fresh blueberries.
- For an easy picnic dessert, pack slices of your blueberry pie and serve them with a dollop of whipped cream on top. It is a simple yet delicious way to enjoy the outdoors.
- Blueberry pie also pairs beautifully with a piping hot cup of coffee or tea. Whether it is a morning pick-me-up or an afternoon treat, the rich flavors of the pie are a wonderful compliment to your favorite brew.
For this recipe, fresh blueberries are preferred. Frozen berries contain more juice and may alter the results of the pie. The fresh blueberries guarantee that the pie filling is thick and holds together with each slice.
No, you do not need to prebake the pie crust for this recipe. The pie bakes for a total time of around an hour, which is more than enough for both the crusts and the filling to cook perfectly.
To avoid a gritty pie, make sure the pie bubbles enough to fully incorporate the ingredients. If you still see the tapioca, let it boil a bit longer. This helps make sure that all the flavors meld together and the pie filling is just right.
To avoid a burnt crust, you can add a pie crust shield about thirty minutes into baking. This prevents the pie crust edges from getting too dark while the pie is baked to perfection in the oven.
Storing and Reheating
Fridge: After your homemade blueberry pie has cooled off completely, you can store it in the refrigerator after slicing. Make sure to cover the pie with plastic wrap or store it in an airtight container to maintain its freshness. Sliced pie can stay fresh in the fridge for up to three days.
Reheating: If you’ve stored your pie in the refrigerator and want to enjoy it warm, you can reheat it in the oven. Preheat your oven to a low temperature, and warm the pie for about fifteen minutes. You want it to be warm, not hot. Remember, the goal is to warm it up, not bake it again! You can also reheat individual slices on a microwave safe plate for 20-30 seconds on high.
Freezing: Unfortunately, freezing is not recommended for this blueberry pie recipe. The filling, made with fresh blueberries, may change in texture and become watery when thawed. It is best to enjoy this pie fresh or refrigerated.
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What to Expect: This recipe makes one 9-inch blueberry pie for eight servings.
How to Scale: If you want more than eight servings, you can easily double the recipe and follow the instructions as directed. You’ll need two 9-inch pie dishes for the recipe. Make sure to use larger bowls to mix the ingredients properly.
- 4 cups fresh blueberries 2 pints
- 1 Tablespoon lemon juice
- 1 1/4 Cups granulated sugar
- 1 Tablespoon brown sugar packed
- 1/4 cup minute tapioca
- 1 Tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1 pie crust 9 inches
- 1 Tablespoon flour
- 1 Tablespoon butter softened
- Preheat oven to 350° F. Combine blueberries and lemon juice. In another bowl, combine sugar, tapioca, cornstarch and cinnamon. Add to berries; toss gently to coat.
- To a 9 inch pie crust , add 1 tablespoon flour to the bottom of crust. Add blueberry pie filling. Dot with butter. Add top crust.
- Bake for 30 minutes. Cover edge with crust protector. Bake for 20 minutes more. Turn oven up to 375˚ F. and bake up to additional 20 minutes more until crust is golden brown and berries have burst and are bubbling. (A total of 60-70 of bake time.)
- Let cool completely before slicing.