Create the ultimate summer dessert from scratch with this Fresh Blueberry Pie recipe. Sweet, fresh blueberries baked inside a golden, flaky crust.
This detailed tutorial, along with my Food Processor Pie Crust recipe, will help you gain the confidence you need to bake the perfect homemade blueberry pie.
If you’ve never baked a Fresh Blueberry Pie, I’m here to inspire you and fill you with berry pie confidence. You’ll find all the information you need in this post to help you to create a blueberry pie from scratch like a pro baker. You can do this!
I really don’t think anything says summer dessert more than a fresh berry pie. It’s just a classic. Of course, for the love of all that is sacred, please serve it with ice cream. It’s pretty much required.
Table of contents
Blueberries: This recipe was developed using fresh blueberries. I don’t recommend substituting frozen berries as the amount of thickener and the baking time would likely need to be adjusted.
Fresh lemon juice: Adds a little moisture and compliments the flavor of the blueberries.
Granulated sugar: To sweeten the filling.
Thickener: Cornstarch and all-purpose flour are added to help thicken the blueberry filling.
Seasoning: A little salt and just enough ground cinnamon to warm up but not overwhelm the flavors.
Pie crust pastry: Enough homemade or store-bought pie crust pastry for a two crust pie. See my notes below.
Butter: Small pieces of butter are added to the filling before adding the top crust.
Egg wash: An egg whisked with a little water helps add a golden hue to the top crust.
Optional sugared crust: You can use coarse sugar or granulated sugar to add a little additional sweetness and texture to the top crust.
Homemade vs. Store Bought 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, my Food Processor Pie Crust recipe is a detailed pie crust tutorial that has all the information you need to make perfect pie crust from scratch.
If you’re making your pie crust from scratch, it’s best to make it a day in advance and allow it to chill overnight in the refrigerator.
How to Make Fresh Blueberry Pie
- Wash the berries: Rinse the blueberries in a colander and drain them well.
- Lemon juice: Transfer the blueberries to a large mixing bowl and toss them with the fresh lemon juice.
- Sugar mixture: In a separate bowl, whisk together the sugar, cornstarch, flour, salt, and cinnamon.
- Combine: Pour the sugar mixture over the blueberries and toss well to combine and moisten the dry ingredients.
- Fill: Line your pie plate with one crust leaving a slight overhand. Pour the blueberry mixture into the crust and top with small pieces of butter. For the top crust, you can do a simple two crust pie or a lattice crust as shown here (see my pie crust tutorial for the instructions).
- Egg wash: In a small bowl, whisk the egg and water and use a pastry brush to lightly coat the top crust (or lattice strips).
- Sugared crust: For an optional sugared crust, sprinkle with either coarse sugar or granulated sugar.
- Bake: Preheat your oven to 425 degrees F with a rack placed in the lower third of the oven. Bake for about 40 minutes until the crust is golden brown and the blueberries are bubbling.
For detailed instructions on creating a lattice crust like shown above, refer to my Food Processor Pie Crust recipe.
Tips for the Best Fresh Blueberry Pie
Thicken the filling: It is vitally important to use a thickener when you bake a berry pie. It will help thicken up the juicy berry liquid as it cooks, and even more as it rests while cooling. I use a combination of cornstarch and flour for this purpose. All the precise measurements are listed on the printable recipe card below.
Use a pizza stone: To ensure the bottom crust will not be soggy, I bake my pies on top of an old pizza stone that I’ve covered with foil to keep it clean from pie fillling drips. Place the pizza stone on a rack set in the lower third of the oven while it preheats. Then, place the pie right on top of the heated stone so it will radiate heat directly into the bottom crust and help it cook through.
Protect bottom of oven: Place a sheet of aluminum foil or a baking sheet on the rack below the pie to catch messy, sticky drips.
Pastry shield: The edges of pie crust have a tendency to brown more than the center. To remedy this, you can use a pastry shield to protect the outer edge while the center of the crust will continue to brown.
Let it rest: This is the most important tip to remember when baking a berry pie! Do not cut into it until it has rested for at least 4 or more hours or preferably, overnight. It has to cool completely and then rest 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.
Cover any leftover Fresh Blueberry Pie with aluminum foil or plastic wrap and store at room temperature for up to two days. To extend it’s life for a day or two,
Fresh Blueberry Pie
- 5 cups fresh blueberries
- 1 tablespoon fresh lemon juice
- ¾ cup granulated sugar
- 4 tablespoons cornstarch
- 3 tablespoons all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 9-inch double crust pie pastry, homemade or store-bought
- 1 tablespoon butter, cut into very small pieces
- 1 large egg
- 1 tablespoon water
- 1 tablespoon coarse sugar or granulated sugar, optional
- If using a pizza stone or baking steel, cover it with aluminum foil and place it on the oven rack one position below the center of the oven. Place a baking sheet or large sheet of foil on the rack underneath to catch any sticky drippings and preheat the oven to 425 degrees F.
- Rinse and drain the blueberries and transfer them to a large mixing bowl. Toss with the fresh lemon juice and set aside.
- In a separate bowl, whisk together the sugar, cornstarch, flour, salt, and cinnamon. Pour the mixture over the blueberries and toss until well combine and the dry ingredients are moistened.
- Line your pie plate with one crust leaving a slight overhand. Pour the blueberry filling into the crust and top with small pieces of butter. Follow the instructions for a classic two crust pie or lattice crust pie.
Classic Two Crust Blueberry Pie
- Roll out and place the top crust over blueberries. Trim it to just about ½-inch of the edge of the pie dish and then flute or crimp the edges of the bottom and top crust together (refer to Food Processor Pie Crust tutorial for more details).
- Coat the top crust with an egg wash (see below) and sprinkle with sugar, if desired. Finally, use the tip of a sharp knife to cut 5 to 6 vents about 2-inches long in the top of the crust, starting about 1-inch out from the center and working your way out.
Lattice Crust Blueberry Pie (This process is also detailed in my pie crust tutorial)
- Roll the second/lattice crust out to an oval about 10-inches long by 8-inches wide (not all the strips need to be 10-inches long – as you get closer to the edges the strips will be shorter). Use a pizza cutter to slice ten 1-inch thick strips.
- Arrange half the strips evenly over the pie filling. Gently fold back every other strip a little past the center and place another strip perpendicular on top. Replace the folded strips so they lie flat on top of the perpendicular strip. Working the same direction, fold back the strips that weren't done previously. Lay a 2nd perpendicular strip on top and unfold the strips. Continue with the third perpendicular strip. Apply the remaining 2 strips to the other side of the pie, starting toward the center and working in the opposite direction toward the edge. Remember always to alternate the strips that are folded back so that the strips weave in and out.
- Use sharp kitchen shears or a knife to trim the strips to a ½-inch overhang. Moisten the dough under the tip of each strip overhang with egg wash (see below) or water and tuck the overhang under the bottom crust border, pressing down to make it adhere. Leave plain or crimp as desired.
- Refrigerate the unbaked pie for 30 to 60 minutes prior to baking to chill the dough so it will hold it's shape better when baking.
- Whisk the egg and water in a small bowl. Using a pastry brush, lightly coat the top crust (or lattice strips), including the edges (there will be far more than you need for 1 pie). For a sugared top crust, sprinkle coarse or granulated sugar evenly over the top.
- Transfer the pie to the baking stone or oven rack and bake for about 40 to 45 minutes, or until the crust is golden brown and blueberries are bubbling. If the top crust is browning more than you'd like, lightly tent it with a sheet of aluminum foil towards the end of the baking time.
Cool and Rest
- Allow the pie to rest and cool completely for a minium of 4 hours, or preferably overnight, before slicing. The filling will continue to thicken as it rests.
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.