As promised, I have a blueberry pie for ya. The recipe for the crust is over in the last post, you can view that here, but you needed something to fill it with right? So, my suggestion is blueberries. It’s one of my favorite pies. A real crowd pleaser. Plus, Ry was able to get me a crate of super delish jersey blueberries, so that helped motivate me too.
You can certainly do this with cherries (another fave), raspberries, blackberries, peaches, apples, rhubarb (you’ll need more sugar), strawberries, you name it. And, if something isn’t in season, but you still want it, get some bags of frozen fruit, let them defrost and pour off any excess liquid so you don’t sog out your pie.
I kept things pretty simple here for the filling and stuck to just the blueberries, some sugar, corn starch and a little lemon juice. But you can go wild and add in any combo of fruit, spices, nuts, etc. If you have a favorite combo be sure to let me know about it in the comments below!
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It’s one of my favorite pies. A real crowd pleaser. Plus, Ry was able to get me a crate of super delish jersey blueberries, so that helped motivate me too.
If you’re a fan of fruity desserts, you can’t miss out on this homemade blueberry pie recipe. It has a flaky, buttery crust and a juicy, sweet-tart blueberry filling. I’ll walk you through the ingredients, step-by-step instructions, and answer some common FAQs to ensure your blueberry pie turns out perfect every time.
Why You’ll Love This Blueberry Pie
Packed with lots of blueberries
The star ingredient shines through with every bite. And, it can be easily adapted using fresh of frozen blueberries.
Perfectly sweet
Just the right amount of sugar enhances the natural sweetness of the berries.
Flaky and buttery crust
This pie uses my favorite all-butter pie crust. It’s a homemade all-butter pie crust from scratch. Perfect for this fruit pie
Simple and straightforward
Easy-to-follow steps make this recipe accessible for all home bakers.
Ingredients for This Easy Blueberry Pie
For The Pie Crust: The Best Butter Pie Crust
For the Blueberry Pie Filling:
- blueberries
- sugar
- corn starch
- lemon juice
- salt
- vanilla optional
- butter
For The Cream Wash:
- 1 tbsp heavy cream
- 1 pinch sugar
Hot to make This Classic Blueberry Pie
Make Blueberry Filling
Combine all your blueberry pie filling ingredients, except the butter, in a large bowl and toss well. Make sure everything is evenly mixed.
Roll Out Pie Dough
If you’re planning on topping your pie, like I did here with that nice lattice top, get that all rolled out now and sliced into strips. Dump your filling into prepared pie crust, dot with some butter and then top it with your lattice design or leave uncovered if you like.
Heavy Cream Wash
Since my pie was covered, I did a heavy cream wash with some extra sugar sprinkled on top to make it nice, glossy and pretty, but this is totally optional.
Bake Blueberry Pie
Bake the pie at 400°F for 15 mins, then reduce heat to 350°F and bake for another 50-60 minutes. You want the crust to be golden brown and the filling to be rapidly bubbling, that way you know that all your cornstarch has activated and will thicken any excess liquid in the filling. This long cook time will also ensue that you don’t have a soupy filling.
Let the pie cool
Be sure to let your pie cool for at least a few hours. If you cut into it right away you’ll end up with a runny mess and you wont get a nice clean cut with your filling intact. It’ll still be delicious, but a total mess.
Serve
I would recommend serving with some vanilla ice cream or vanilla whipped cream like I did here.
Some Common FAQs About Making Blueberry Pie
Can I Use Frozen Blueberries?
Yes, you can use frozen blueberries if fresh ones are not available. For a fruit pie, I would recommend you let your frozen blueberries thaw and drain them well before using to avoid excess moisture in the pie.
How Do I Store Leftover Pie?
Store any leftover pie in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. You can also freeze the pie for up to 3 months. To freeze, wrap the pie tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before serving.
Can I Make the Pie Crust Ahead of Time?
Absolutely! You can make the pie crust up to 2 days in advance and store it in the refrigerator, or freeze it for up to 3 months. Just thaw in the refrigerator overnight before using.
How Do I Prevent a Soggy Bottom Crust?
To prevent a soggy bottom crust, the key is to make sure your oven is properly pre-heated, and there isn’t anything else in the oven blocking the bottom heat from getting to your pie pan. Basically, don’t have anything cooking in the oven at the same time as the pie on a lower rack. You want all that heat to cook the bottom of the crust.
What Other Fruits Can I Use?
This recipe is pretty versatile and can be adapted with lots of other fruits like blackberries, raspberries or strawberries. You can also use stone fruit like peaches, plums or cherries. Adjust the sugar and cornstarch amounts based on the sweetness and juiciness of the fruits you use. If you’re using something that’s slightly tart, add some extra sugar, if your fruit seems extra juicy add in an extra tsp of corn starch.
Can I Add a Streusel Topping?
Yes, a streusel topping is a delicious alternative to a top crust. Mix together 1 C flour, 1/2 C brown sugar, 1/4 C white sugar, and 5 tbsp melted butter. Mix until crumbly and sprinkle over the pie before baking. You could also optionally add in some vanilla or cinnamon if you like.
Blueberry Pie
Ingredients
- 1 pie crust recipe is linked
for the filling
- 2 pints blueberries ~3 cups or whatever fruit you like
- 1 c sugar
- 2 1/2 tbsp corn starch
- 1/2 lemon - juiced ~1/3 c orange juice would be good too
- pinch of salt
- 1 tsp vanilla optional
- 1-2 tbsp butter
for the wash
- 1 tbsp heavy cream
- 1 pinch sugar
Instructions
- Preheat your over to 400°F.
- Combine all your ingredients, except the butter, in a large bowl and toss well. Make sure everything is evenly mixed. If you’re planning on topping your pie, like I did here with that nice lattice top, get that all rolled out now and sliced into strips. Dump your filling into prepared pie crust, dot with some butter and then top it with your lattice design or leave uncovered if you like.
- Since my pie was covered, I did a heavy cream wash with some extra sugar sprinkled on top to make it nice, glossy and pretty, but this is totally optional.
- Bake at 400°F for 15 mins, then reduce heat to 350°F and bake for another 50-60 minutes. You want the crust to be golden brown and the filling to be rapidly bubbling, that way you know that all your cornstarch has activated and will thicken any excess liquid in the filling.
- Be sure to let your pie cool for at least a few hours. If you cut into it right away you’ll end up with a runny mess and you wont get a nice clean cut with your filling intact. It’ll still be delicious, but a total mess.
- I would recommend serving with some vanilla ice cream or vanilla whipped cream like I did here.
One thought on Blueberry Pie
Now that’s a pie worth consuming – regardless of the carbs/calories. 😋