If you’re craving a pie that captures the bright, juicy essence of summer, look no further than this Blueberry Pie Recipe Easy Homemade Summer Dessert Recipe. Bursting with fresh blueberries wrapped in a flaky golden crust, it’s the kind of dessert that feels like a warm hug from the inside out. Whether you’re a seasoned pie maker or just stepping into the world of crusts and fillings, this recipe keeps things delightfully simple while delivering incredible flavor and texture. It beautifully balances the sweet-tart berries with a hint of lemon and cinnamon, making every slice a celebration of sunshine and good times.
Ingredients You’ll Need
Gathering the right ingredients for this pie is straightforward, and each one plays a vital role in building the perfect summer dessert. From the luscious blueberries to the buttery crust, every element contributes to that irresistible harmony of flavors and textures.
- Blueberries, 6 cups: Use fresh or frozen berries unthawed for that juicy, authentic summer taste.
- Granulated sugar, 3/4 to 1 cup: Adjust sweetness depending on your berries’ natural tartness for a perfectly balanced filling.
- Cornstarch, 1/4 cup: This is your secret weapon for a firm, sliceable filling that isn’t runny.
- Lemon zest, 1 teaspoon: Adds a fresh citrus brightness that elevates the blueberry flavor beautifully.
- Lemon juice, 1 tablespoon: Helps to brighten and balance the sweetness with a subtle tang.
- Salt, 1/4 teaspoon: Enhances all the other flavors, making them pop.
- Ground cinnamon (optional), 1/4 teaspoon: Adds a warm, subtle spice if you want a little extra depth.
- Unsalted butter, 2 tablespoons: Dotting this on top of the filling creates richness and a glossy finish.
- Pie crust, 1 double crust: Store-bought or homemade, it should be chilled and ready to roll for that flaky perfect texture.
- Egg wash (1 egg beaten with 1 tablespoon milk or water): Gives your pie crust a beautiful golden shine.
- Coarse sugar (optional): Sprinkle on top for a lovely sparkle and crunch, just like a bakery pie.
How to Make Blueberry Pie Recipe Easy Homemade Summer Dessert Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 425°F (220°C) and place a baking sheet on the middle rack to heat up. This little trick ensures that the bottom crust will bake evenly and turn perfectly crisp instead of soggy, setting the stage for pie perfection.
Step 2: Make the Filling
In a large mixing bowl, gently combine your blueberries, sugar, cornstarch, lemon zest, lemon juice, salt, and cinnamon if you’re using it. Let this mixture sit for about 10 minutes. This resting period is so important because it allows the berries to release their natural juices, blending beautifully with the other ingredients to form a thick, luscious filling.
Step 3: Prepare the Pie Crust
Roll out one pie crust and carefully fit it into your 9-inch pie plate with a little overhang. Keeping the second crust chilled is key here—it will make rolling and layering much easier when it’s time to top the pie.
Step 4: Fill the Pie
Spoon the blueberry mixture right into your prepared crust, making sure to scrape in all the juicy goodness along with the cornstarch. Dot the surface with small pieces of butter—it melts into the filling as the pie bakes, adding just the right richness.
Step 5: Add the Top Crust
Roll out your second crust and lay it evenly over the filling. Trim any excess dough, then fold and crimp the edges to seal in all those vibrant flavors. Cut a few slits on top to let steam escape or create a lattice pattern if you want to get fancy and let those blueberries peek through.
Step 6: Brush and Sugar the Crust
Brush the top crust with your egg wash to achieve that gorgeous golden shine. For an extra touch, sprinkle coarse sugar on top—it adds a sparkling crunch reminiscent of your favorite bakery pies.
Step 7: Bake the Pie
Carefully place the pie on the hot baking sheet in your preheated oven. Bake at 425°F (220°C) for 20 minutes, then reduce the temperature to 375°F (190°C) and bake for another 30–40 minutes. Look for a deep golden crust and bubbling filling peeking through the vents—this is your cue that the pie is perfectly baked.
Step 8: Protect the Edges if Needed
If you notice the crust edges browning too quickly, cover them with foil or use a pie shield during the last portion of baking. This simple step keeps your crust looking beautiful without sacrificing that flaky texture.
Step 9: Cool Completely
Let your blueberry pie cool on a rack for at least 3-4 hours. This wait is crucial because it allows the filling to set up nicely, ensuring clean slices that hold their shape instead of running all over the plate.
Step 10: Serve and Enjoy
Enjoy this pie at room temperature or slightly warmed. It’s absolutely divine on its own but also pairs wonderfully with freshly whipped cream or a scoop of vanilla ice cream—pure summer magic!
How to Serve Blueberry Pie Recipe Easy Homemade Summer Dessert Recipe
Garnishes
Enhance your pie’s presentation by adding a dollop of freshly whipped cream, a sprinkle of powdered sugar, or a few whole blueberries on top. These small touches elevate the dessert visually and add extra bursts of flavor that will impress your guests.
Side Dishes
This blueberry pie pairs wonderfully with light, refreshing sides like a simple green salad or a bowl of mixed fresh fruit. These options cut through the sweetness and keep the overall meal feeling bright and balanced, perfect for summer gatherings.
Creative Ways to Present
Try serving individual mini blueberry pies or turning your filling into a parfait layered with granola and yogurt for a fun twist. You can also serve warm slices with a drizzle of honey or a splash of lemon glaze for an unexpected yet delightful flavor boost.
Make Ahead and Storage
Storing Leftovers
Once your pie has cooled completely, store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Refrigerating helps extend freshness but brings the pie closer to chilled dessert territory.
Freezing
Blueberry pie freezes really well! Wrap the pie tightly with plastic wrap and foil, then freeze for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the fridge to maintain texture and flavor.
Reheating
Warm leftover pie slices in a 350°F (175°C) oven for about 15 minutes to revive that fresh-out-of-the-oven flakiness and warm, bubbling filling. Avoid microwaving if possible, as this can make the crust soggy.
FAQs
Can I use frozen blueberries for this pie?
Absolutely! Using frozen blueberries straight from the freezer works perfectly and is a fantastic option when fresh berries aren’t in season. Just make sure not to thaw them before mixing to prevent excess wateriness.
How do I prevent the crust from getting soggy?
Starting the pie on a hot baking sheet helps crisp the bottom crust. Also, letting the filling sit before assembling allows excess juices to thicken, especially with the cornstarch, which helps keep the crust from becoming soggy.
What can I substitute for corn starch?
You can use tapioca starch or instant clear jel in the same amount as cornstarch. They both help thicken the blueberry filling nicely without altering the flavor.
Can I make this pie ahead of time?
Yes! You can prepare the pie fully and refrigerate it for a few hours before baking or bake it completely and reheat gently before serving. Either way, it’s flexible for your schedule.
How do I make a lattice crust for this blueberry pie?
Roll out your top pie crust, then cut it into even strips. Lay half the strips horizontally over the filling, then weave the remaining strips vertically over and under the horizontal ones to form a beautiful lattice pattern before sealing the edges.
Final Thoughts
This Blueberry Pie Recipe Easy Homemade Summer Dessert Recipe truly captures the essence of sunny days and sweet moments shared with loved ones. It’s simple enough for any home baker to try yet impressive enough to make a statement at your next gathering. Give it a go and experience the joy of slicing into a beautifully set, bursting-with-blueberries pie that tastes like pure summer happiness.
Print
Blueberry Pie Recipe Easy Homemade Summer Dessert Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This easy homemade blueberry pie recipe delivers a classic summer dessert that’s bursting with fresh blueberry flavor. Featuring a perfectly thickened, juicy filling made from fresh or frozen berries, lemon zest, and a hint of cinnamon, all encased in a flaky double pie crust. Baked to golden perfection, this pie is a delightful treat served plain or with whipped cream or vanilla ice cream.
Ingredients
Filling
- 6 cups blueberries (about 2 pints fresh or 2 standard bags frozen, unthawed)
- 3/4 to 1 cup granulated sugar (adjust to sweetness of berries)
- 1/4 cup cornstarch
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon (optional)
- 2 tablespoons unsalted butter, cut into small pieces
Crust and Topping
- 1 double crust pie (9-inch, store-bought or homemade)
- 1 egg (for egg wash)
- 1 tablespoon milk or water (to mix with egg for egg wash)
- Coarse sugar (optional, for sprinkling on top)
Instructions
- Preheat the oven. Set your oven to 425°F (220°C) and place a baking sheet on the middle rack to preheat. This will help ensure the bottom crust bakes evenly and turns crisp.
- Make the filling. In a large bowl, gently mix the blueberries with sugar, cornstarch, lemon zest, lemon juice, salt, and cinnamon if using. Let the mixture sit for 10 minutes so the berries release their natural juice to combine with the thickener.
- Prepare the crust. Roll out one pie crust and carefully fit it into a 9-inch pie plate, leaving a slight overhang. Keep the second crust chilled until ready to use.
- Fill the pie. Spoon the blueberry filling into the prepared crust, including all the juices and cornstarch mixture. Dot the top evenly with small pieces of unsalted butter for richness.
- Add the top crust. Roll out the second crust and place it over the filling. Trim any excess dough, then fold and crimp the edges to seal the pie airtight. Cut 4 to 6 slits in the top crust to allow steam to escape, or create a lattice pattern if desired.
- Brush and sugar. Mix the beaten egg with milk or water to make an egg wash. Brush this over the entire top crust to give it a beautiful golden finish. Sprinkle coarse sugar on top if you want added sparkle and texture.
- Bake hot, then lower the temperature. Place the pie carefully on the preheated baking sheet and bake at 425°F (220°C) for 20 minutes. Then reduce the oven temperature to 375°F (190°C) and continue baking for an additional 30 to 40 minutes, or until the crust is deep golden brown and the blueberry filling is bubbling through the vents.
- Shield if needed. If the pie edges begin to brown too quickly, cover the rim with foil or a pie shield to prevent burning during the final 20 minutes of baking.
- Cool completely. Transfer the baked pie to a wire rack and allow it to cool for at least 3 to 4 hours. This cooling time sets the filling for clean, sliceable pieces without sogginess.
- Serve. Enjoy the blueberry pie at room temperature or slightly warm. It’s delicious on its own or served with whipped cream or a scoop of vanilla ice cream for an extra special treat.
Notes
- Use fresh or frozen blueberries without thawing for best filling texture.
- Adjust sugar amount based on the natural sweetness of your berries.
- Allowing the pie to cool thoroughly is key for a sliceable filling.
- If the crust edges brown too fast, protect with foil or a pie shield.
- Lemon zest and juice brighten the flavor and balance the sweetness.
- Optional cinnamon adds a warm spice note fusing beautifully with the blueberries.
