As promised, I have an easy blueberry pie for ya. The All-Butter Pie Crust Recipe is over in the last post. 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!
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.
Why You’ll Love This Easy 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
If you’re a fan of fruity desserts, you can’t miss out on this easy 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.
For The Pie Crust:
- The Best Butter Pie Crust – An easy, homemade all-butter pie crust from scratch. Super flaky and easy to make.
For the Easy Blueberry Pie Filling:
- 2 pints blueberries – Or, ~3 cups or whatever fruit you like. You can use cherries, peaches, blackberries, plums, raspberries, blackberries, etc.
- 1 cup sugar – White granulated sugar
- 2 1/2 tbsp corn starch – This will help thicken the pie filling and make sure you don’t end up with a wet, runny filling.
- 1/2 lemon juiced – You could optionally use ~1/3 c orange juice. The combo of orange and blueberry is very delicious.
- pinch of salt
- 1 tsp vanilla (optional)
- 1-2 tbsp butter – use either salted or unsalted, whatever you have.
For The Cream Wash:
- 1 tbsp heavy cream
- 1 pinch sugar
Hot to make This Classic Easy 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 Easy 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.
More Summer Dessert Recipes to Try:
Torta Caprese (Flourless Chocolate Almond Cake) – A flourless Italian chocolate torte made with almond flour, whipped eggs, dark chocolate, and a hint of espresso. It’s rich, very chocolaty, and oh-so delicious.
Pavlova With Balsamic Strawberries – Light vanilla pavlova topped with whipped cream and balsamic macerated strawberries—this summer dessert is crisp, creamy, and full of flavor.
Glazed Strawberry Jam Donut Focaccia – A no-knead sweet focaccia with strawberry jam and a vanilla glaze. Everything you love about a jelly donut, but as focaccia.
Panna Cotta With Blood Orange, Raspberries, and Pistachios – Creamy panna cotta topped with blood orange–macerated raspberries and chopped pistachios. A simple dessert with minimal effort and is oh so elegant.
Strawberry Ice Cream (Philadelphia Style) – An easy strawberry ice cream recipe made without eggs, using fresh or frozen berries. This Philadelphia-style ice cream is creamy, simple, and perfect for summer.
Rhubarb Crumble – An easy recipe for rhubarb crumble. Tart, delicious rhubarb gets topped with a sweet, buttery crumble topping. So good!
Did you make this recipe?
Did you try this Blueberry Pie recipe? Leave a comment and star rating below with your thoughts or share your version on Instagram by tagging @TheMostHungry. I can’t wait to see it!
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Blueberry Pie
Ingredients
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.
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
Some Common FAQs About Making This Easy 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.
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Hi, I'm Rachel — the cook, photographer, and recipe developer behind Most Hungry.
This is my go-to spot for bold, approachable recipes rooted in Italian and Italian-American cooking, from hand-rolled fresh pasta to fall-off-the-bone ribs. Great food should be fun, doable, and absolutely delicious. Learn more about me →
2 thoughts on Blueberry Pie
Now that’s a pie worth consuming – regardless of the carbs/calories. 😋
this food is very delicious thank you for making this delicious recipe