This Blueberry Pie is wonderfully simple and absolutely bursting with fresh blueberries. This is a great pie to make during blueberry season that comes together quickly. Serve warm straight from the oven with a big scoop of vanilla ice cream!
Photos and recipe updated August 2020.
It’s blueberry season here in Maine! Always an exciting event. With the many vast blueberry fields surrounding our scenic drives, it is a highly anticipated time of year. Those small, tender blueberries are perfect for all your baking needs. This blueberry pie is always top on the list for us.
This pie is tender, absolutely bursting with blueberries, and perfect with a heaping scoop of vanilla ice cream. It’s juicy, as a berry pie should be, and it comes together in a matter of minutes. You can opt to make your own crust, or go the store-bought route. If you have the time, definitely try your hand at this homemade crust! It’s easier and more forgiving than you may think. Grab a carton of fresh blueberries and get baking this blueberry pie!
Gather your ingredients to make the blueberry pie
- fresh blueberries
- cornstarch- just to a little to help thicken the juicy berries a little bit
- lemon zest and juice
- unsalted butter
- granulated sugar
- cinnamon- just for a touch of warmth
- all-purpose flour
- an egg
Let’s make the pie!
Start with making your pie crust for the blueberry pie, if you are going that route. Place the flour, sugar and salt in the bowl of a food processor. Pulse a few times to combine. Then, scatter the butter over the top and pulse again to chop and incorporate the butter. Next, drizzle the water over the top while the machine is running. You want just enough water to make the flour and butter stick together when you squeeze it with your fingers. Separate the mixture into two halves, cover with plastic wrap and refrigerate for a little while to allow the gluten to relax and the butter to harden again.
While the crust is chilling, put together the filling. In a large bowl, toss the blueberries with the lemon juice. In a small bowl, whisk together the sugar, cornstarch, lemon zest, salt and cinnamon. Sprinkle over the blueberries, then gently toss until all the berries are coated.
Next, grab a pie plate and roll one half of the pie crust out on a floured surface to fit the pie plate. Pour the berries into the crust. Dot the blueberries with a few pieces of butter.
Roll out the other half of the dough and cut into strips if doing a lattice top. Otherwise, cut a few steam vents out of the top if leaving it whole. Fit the crust over the top of the pie, trimming any excess. Pop the whole thing into the fridge or freezer while preheating the oven.
Turn on the oven and place a cookie sheet in the oven. Once the oven is hot, brush the top pie crust with an egg wash to help darken the crust. Place the blueberry pie on the cookie sheet in the oven and bake until the blueberries are bubbling and the crust is golden brown. Let cool for about 20 minutes before slicing and serving.
Notes & tidbits
I have made this pie with frozen fresh blueberries. Just know that it will be a bit runnier if you do.
This blueberry pie will be super juicy when still hot. If you want cleaner slices, refrigerate the pie before slicing, warming up the individual slices separately.
For the crust
- 2 1/2 cups unbleached all-purpose flour
- 1 Tablespoon granulated sugar
- 1 teaspoon salt
- 16 Tablespoons (2 sticks) cold unsalted butter, cut into small pieces
- 5-6 Tablespoons ice water
For the blueberry pie
- 4 cups fresh blueberries
- 1 Tablespoon fresh lemon juice
- 3/4 cup granulated sugar
- 3 Tablespoons cornstarch
- 1/2 teaspoon finely grated lemon zest
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 Tablespoon cold unsalted butter, cut into pieces
- 1 egg
- 1 Tablespoon water
- In the bowl of a food processor, place the flour, sugar and salt. Process for a few seconds to blend. Scatter the pieces of the butter over the flour mixture and process until it resembles coarse meal. With the machine running, add 5 tablespoons of water and process until the dough just starts to come together. Add 1 more tablespoon if it is too dry.
- Remove the dough from the machine and gently roll into a ball. Divide the dough in half and flatten into a disk. Wrap each disk in plastic wrap and refrigerate for 30 minutes before rolling out.
- Line the bottom of a 9-inch pie plate with one of the rolled out dough rounds. Set dish in the refrigerator while preparing the pie.
- To make the filling, place the blueberries in a large bowl and sprinkle with lemon juice. Toss to coat evenly.
- In a small bowl, stir together the sugar, cornstarch, lemon zest, salt and cinnamon. Sprinkle the sugar mixture over the blueberries and toss to coat. Transfer the blueberry mixture to the dough-lined pie plate. Dot with the butter pieces.
- Place the remaining dough piece on the top (or cut strips to create a lattice crust). Cut slits in the top to allow steam to escape, trim excess dough around the edges and crimp together to seal top and bottom dough pieces. Place in the refrigerator while oven preheats to allow dough to cool.
- Preheat oven to 375ºF and place a cookie sheet in the center of the oven. In a small bowl, whisk together the egg and water. Gently brush the top of the pie crust with the egg wash just before baking.
- Place the pie on the cookie sheet and bake for 50-60 minutes, or until the filling is bubbling and the crust is golden brown. If the crust is browning too quickly, place a sheet of tin foil over the top to prevent burning. Let cool before serving.
Recipe for the pie crust adapted from Lily's Café Cookbook, Revised Edition by Kyra Alex, Filling from Annie's Eats
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 500
Nutritional information is only an estimate.