The best homemade blueberry pie recipe ever made with flaky pastry dough, fresh blueberries, and a touch of lemon juice.
Blueberry pie is one of the most requested pie recipes I’ve gotten to date, and I can understand why. It’s probably one of the most classic pies I can think of, and blueberry season is just the best.
There’s nothing like walking into the farmer’s market, grocery store, or even better yet, the blueberry patch and being able to stock up on fresh blueberries in the warm, summer months.
The best part about blueberry pie is that it’s so easy to do.
What’s in blueberry pie filling?
The filling for really good, fresh blueberry pie couldn’t be more simple. It’s a lot like my strawberry pie recipe and you just need:
- blueberries
- sugar
- tapioca starch or cornstarch or arrowroot powder
- lemon juice
- nutmeg
- really good (homemade is best) pie crust
This recipe is developed specifically for fresh blueberries, but you can certainly use this in the colder months with frozen blueberries, too. My suggestion would be to add an extra tablespoon of tapioca/cornstarch (or arrowroot powder).
I’ve also created this super simple crisp recipe for when you have frozen berries you want to use if you want something developed for just frozen.
How to make a perfect fresh berry pie
There are a few rules I follow when making berry pies. For more information and tips for pie baking, make sure to grab a free copy of my ultimate pie baking guide.
If you follow the ratio in the recipe below for berries to sugar to starch and lemon juice, you can use any berry. But, a few things to be mindful of:
- You’re going to need a lot of berries – My berry pie recipes call for about 6 cups of berries. This is because berries MAJORLY cook down in the oven, and you want to make sure you have a thick filling. An older gentleman at my church taught me this when I was a teenager.
- Let your pie cool completely before serving – You want to make sure your pie cools so that the juices and starch have a chance to gel and thicken. If your pie is too warm, it will be runny. It still tastes great, but cooling fully helps with this.
How do you make a lattice top pie crust like that?
With fruit pies, I love making a lattice top crust. It’s actually much easier to do than it looks, but I made a full blog post on it, just to make the steps a little bit easier! Click here to read it and you’ll be a pro in no time!
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Homemade Blueberry Pie
The best homemade blueberry pie recipe ever is made with flaky pastry dough, fresh blueberries and a touch of lemon juice.
- Prep Time: 20 minutes
- Cook Time: 1 hour and 15 minutes
- Total Time: 1 hour and 35 minutes
- Yield: 8–12 slices 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
- 1–2 unbaked pie crusts (depending on if you want to do a lattice/full crust topper) – here’s my recipe! My recipe makes 2 crusts
- 6 heaping cups fresh blueberries
- 1 cup granulated sugar (or 1/2 cup granulated sugar and 1/2 cup honey for less sugar)
- 1/4 cup tapioca starch (or arrowroot powder or cornstarch)
- 1 lemon, juiced
- 1/4 tsp. nutmeg
- fresh whipped cream (or vanilla ice cream) for serving
Instructions
- Start by making your crust if you’re using homemade. Once the crust has been made and has had time to rest in the fridge, roll one of the crusts out and place it in a 9-inch pie plate*. Trim and press the edges as desired if you’re not doing a lattice top or full crust topper.
- Preheat the oven to 425F.
- Add the blueberries, sugar, tapioca starch, lemon juice, and nutmeg to a bowl and mix well.
- Pour the blueberry filling into the pie plate and if you’re making a lattice top crust or covering the pie with another full crust (make sure to leave slits for ventilation) do so. Here’s a step by step guide for making a lattice top crust.
- Set the pie plate on a rimmed baking sheet. The filling will bubble over during baking and you don’t want it all over the oven. The baking sheet will catch the excess.
- Slide the pie in the oven on the middle rack and bake for 25 minutes at 425F.
- Turn the oven down to 350F and bake for an additional 45-60 minutes (this greatly depends on your oven and pie plate), or until the filling is bubbling and the crust is golden brown*. You may need to cover the pie with foil if the lattice or crust topper starts to brown too fast.
- Remove the pie from the oven on the baking sheet and allow it to cool completely to room temperature before serving. This makes sure the filling sets.
- Serve with fresh whipped cream and/or vanilla ice cream!
Notes
- a deep-dish pie plate will work, as will an 8 or 10-inch pie plate if you don’t have a standard 9. You just may have a little less or leftover filling and will need to adjust the cook time accordingly. However, I always use a 9-inch.
- If your crust starts to brown too much on the edges, cover the edges with foil or use a pie crust protector shield.
Keywords: blueberry, berry, pie, baking, dessert, pastry, sweets
