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Home » Holidays » Fourth of July » Blueberry Pie

Blueberry Pie

By Valerie · June 28, 2015 · Updated April 16, 2018 11 Comments

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I can’t let a summer go by without baking a fresh blueberry pie. It is the ultimate classic dessert. Take advantage of the abundance of seasonal berries and bake a pie!

Blueberry Pie

This is why my husband married me. I may have another good quality or two, but I’m pretty sure it was the pie. Since a very young age, thanks to my amazing mama, I’ve been a pie baker. And the first time I baked him a pie from scratch – he was mine.

Forever and ever, amen.

You see, pie is his ultimate weakness. He can pass on cake, cookies are alright, but pie is where it’s at as far as he is concerned.

Blueberry Pie

On Father’s Day, I baked him a fresh blueberry pie and I think I’ve sealed the deal for another decade or two. It doesn’t get much better than a slice of fresh berry pie with a scoop of vanilla ice cream, now does it? No, it does not.

If you’ve never baked a fresh berry pie, I’m here to tell you that you can! I want to inspire you and fill you with berry pie confidence. So, I took photos of the whole process so we could do it together. Ready?

Blueberry Pie

Let’s talk pie crust. I will not report you to the pie crust police if you want to purchase ready-made crust from the store. Life is full of choices and this is a valid one. However, if you’d like to make your crust from scratch, take a look at my step-by-step to perfect pie crust – HERE. If you are making your own, it’s best to do it the day ahead and allow it to chill in the fridge overnight before rolling it out, but I explain all that and a whole lot more in the post, so go check it out.

Whether store-bought or homemade, you’ll need to roll out one crust and place it in a 9″ pie dish. Trim the edges of the crust to within about 1/2″ of the dish and use a fork to poke the bottom of the crust all over.

Blueberry Pie

Place your rinsed and drained blueberries in a large mixing bowl and toss with a couple of tablespoons of fresh lemon juice. Add the dry mixture which consists of sugar, cornstarch, salt, and a touch of cinnamon.

It is vitally important to use a thickener when you bake a berry pie. It will help gel up the juicy berry liquid as it cooks, and even more as it rests while cooling. I prefer cornstarch over flour for this purpose. All the precise measurements are listed on the printable recipe below.

Blueberry Pie

Toss the berries with dry sugar mixture until they are all coated.

Blueberry Pie

Transfer the blueberry mixture to your prepared crust.

Blueberry Pie

Dot the top with small pieces of butter.

Blueberry Pie

Roll out the second crust and carefully place it over the top of the blueberries. This photo shows the pie crust before I trimmed it with a sharp knife to within about 1/2″ of the dish.

Blueberry Pie

Finish off the edge of the crust however you’d like. I almost always use my fingers to do a fluted edge, but you can also use a fork to crimp the two crusts together.

A lot of recipes for berry pie call for a lattice crust but honestly, I don’t usually want to bother. It’s so much easier to just throw that top crust on there and call it a day. Especially if I’m baking for a gathering, which is almost always the case when I’m pie baking. If you’d like to see a lattice crust in action, Elise Bauer of Simply Recipes has a great tutorial.

Blueberry Pie

Use a sharp knife to cut slits in the top crust. It doesn’t need to be perfect, those little imperfections are what tells everyone that this is a homemade pie. All pie is beautiful in my eyes.

The slits will vent the pie and allow the filling to cook properly. It also helps you know when the pie is ready because you’ll see the blueberry filling bubbling up.

Blueberry Pie

Here’s a tip to ensure that your bottom crust will bake through really well. I bake my pies on top of an old pizza stone that I’ve covered with foil. Place the pizza stone in the oven while it preheats to 400 degrees and then place the pie right on top of that heated stone on a lower shelf in your oven. The pie should bake for about 50 minutes, or until the crust is golden brown and the blueberry filling is bubbling. If you think your crust is getting a little too brown, just lay a piece of foil lightly over the top of the pie for the remainder of the baking time.

Blueberry Pie

Here’s the most important thing I’m going to say about baking a berry pie. Do not cut into it until it has rested for at least 4 or more hours – preferably overnight. It has to cool completely and then sit for quite awhile for the filling to thicken. You will not get a good result if you slice into a fresh berry pie within an hour or two after you remove it from the oven. It will be very runny. Tasty but runny.

Blueberry Pie

Of course, for the love of all that is sacred, please serve it with ice cream. It’s pretty much required.

A blueberry pie in a pie dish with several pieces missing.

Fresh Blueberry Pie

5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Author: Valerie Brunmeier

Ingredients

  • 4-1/2 cups fresh blueberries
  • 1 tablespoon fresh lemon juice
  • 3/4 cup white sugar
  • 5 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 prepared 9-inch double crust pie pastry homemade or store-bought
  • 1 tablespoon butter cut into very small pieces

Instructions

  • Preheat oven to 400 degrees.
  • Rinse and drain blueberries and transfer to a large mixing bowl. Toss with fresh lemon juice and set aside.
  • In a separate bowl, whisk together the sugar, cornstarch, salt, and cinnamon. Pour over the blueberries and toss until the sugar mixture is well incorporated and all of the blueberries are coated.
  • Line your pie plate with one prepared crust. Prick the bottom of the crust with a fork. Pour the blueberry mixture into the crust and top with small pieces of butter. Place top crust over blueberries, trim to just about 1/2" of the edge of the pie dish and then flute or crimp the edges of the bottom and top crust together.
  • Bake pie on lower shelf of the oven for about 50 minutes, or until crust is golden brown and blueberries are bubbling.

Notes

To ensure your bottom crust bakes well, place a pizza stone that is covered with foil in the oven while it preheats. Bake the pie on top of the heated, foil covered stone on a lower shelf in your oven.
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Categories: Dessert, Fourth of July, Fruit, Holidays, Pies and Pastries, Recipe

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Reader Interactions

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  1. Barbara says

    March 18, 2019 at 7:10 am

    I am thinking of making your recipe, but I’m wondering what the reason is for poking the bottom crust. I have only done this when prebaking a crust to prevent it from puffing up.

    Reply
    • Valerie says

      March 22, 2019 at 3:19 pm

      Hi Barbara. This is something I’ve always done for a little added insurance that the bottom crust will cook through. If this has never been a problem for you, you can skip this step.

      Reply
  2. Rebecca LeBlanc says

    November 22, 2017 at 11:40 am

    If I let this sit overnight should i refidgerate it or leave on the counter? Thanks!

    Reply
    • Valerie says

      November 22, 2017 at 12:46 pm

      It should be fine sitting out, Rebecca 🙂 If you have leftovers, I’d recommend refrigerating them to keep them fresh longer.

      Reply
      • Rebecca LeBlanc says

        November 22, 2017 at 12:56 pm

        Thanks! I tried to edit my typos a little while ago lol looking forward to trying this tonight!

        Reply
  3. Effie Bachelder says

    August 18, 2017 at 4:21 pm

    wILL TRY THIS RECIPE.

    Reply
  4. Thao @ In Good Flavor says

    June 30, 2015 at 6:12 am

    Blueberry pie is my favorite fruit pie. This looks absolutely delicious!

    Reply
  5. Trish - Mom On Timeout says

    June 28, 2015 at 7:47 pm

    Oh Valerie! This pie looks stunning and fresh blueberries? I’m sold!

    Reply
    • Valerie says

      June 29, 2015 at 2:10 pm

      Thanks so much, Trish! 🙂

      Reply
  6. Meg @ Pinch of Nutmeg says

    June 28, 2015 at 6:49 pm

    Such a great tip for making sure the bottom crust gets cooked all the way! I’ve definitely found myself with a gummy bottom crust more than once.

    Reply
    • Valerie says

      June 28, 2015 at 7:16 pm

      Yes, give it a try! It’s especially helpful when baking a fruit or berry pie. Thanks for stopping by, Meg 🙂

      Reply

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