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
Scale
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.
