Homemade Blueberry Pie

Blueberry Pie is bursting with sweet, juicy blueberries that are baked inside a golden browned flaky pie crust. We love wild blueberries for homemade blueberry pie.

Making blueberry pie from scratch is easier than you think. Use fresh or frozen blueberries and store-bought or homemade pie crust. There’s something so satisfying about making a pie from scratch.

I also use wild blueberries for my Blueberry Slab Pie and Blueberry Crumble Pie.

Our family is seriously in love with homemade pie. I’ve been making homemade blueberry pie and perfecting my pie crust recipe for many years. Do you love pie as much as we do?!

This blueberry pie recipe is made with homemade pie crust. But, feel free to use store-bought crust if you prefer.

Why this recipe works

• Made with simple ingredients, readily available in your local grocery store.
• Fresh or frozen blueberries – Use fresh or frozen wild blueberries that are packed with sweet blueberry flavor, readily available in the freezer section of most grocery stores.
• Ease – Simple to follow directions.

What you’ll need

• Pie Crust – Use store-bought or homemade pie crust.
• Blueberries – We love to use wild blueberries because they have so much more flavor than traditional blueberries.
• Sugar – The recipe calls for our suggestion on sugar, which we think is the perfect amount. You can adjust this based on how sweet or tart your berries are. Sugar naturally draws out the juices in berries and helps give you a flavorful filling.
• Tapioca – Thicken this pie filling and other berry pies with tapioca. We love small pearl or instant tapioca because it dissolves and nicely thickens the pie filling.

I always make the pie crust by hand vs. using the food processor. Because many times using the food processor will make your dough tough.

The trick to flaky pie crust is not overworking the ingredients and keeping the dough cold. While you are working with pie dough, should it become warm, plop it in the freezer for 20 minutes to chill again.

How to make Blueberry Pie

• Place your pie on a half sheet pan lined with parchment paper. This will help collect any juices that might overflow from your pie, making clean up easier.
• Use fresh or frozen blueberries. I prefer wild blueberries because they seem to have more flavor. If you use frozen blueberries, you do NOT want them to thaw prior to making your pie because they will have added moisture and make your pie crust soggy.
• Cover the edges of your pie with aluminum foil if the edges are becoming dark and the rest of the pie still needs to bake more. I often just use a big piece of aluminum foil and cut a hole in the center. Place over the entire pie and pull back the cut so the steam can escape while the pie finishes baking.
• You can make a blueberry pie ahead of time. Cover the entire pie gently with plastic wrap. Place in the freezer for up to 2 months. DO NOT thaw the pie before baking! Brush with egg wash, sprinkle with sugar, and place in a COLD oven. (If you place a frozen pie in a preheated oven it will shatter your baking dish!)

Hosting a BBQ, picnic, or potluck and need to feed a crowd dessert? Be sure and try my Blueberry Slab Pie.

Recipe FAQs

More Pie Recipes

• Blackberry Hand Pies
• Blackberry Pie
• Strawberry Rhubarb Pie
• Apple Hand Pies
• Cherry Pie Filling

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Blueberry Pie

Prep Time20 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 20 minutes mins

Blueberry pie is made with sweet plump blueberries baked inside a flaky pie crust.

Course: Dessert, Desserts

Cuisine: American, New England, Southern

Servings: 10 people

Calories: 394kcal

Author: Jessica Robinson

Ingredients

Pie Crust

• ▢ 3 cups all-purpose flour
• ▢ 1 teaspoon salt
• ▢ ⅔ cup lard (or vegetable shortening)
• ▢ 5 tablespoons unsalted butter very cold
• ▢ ¼-1/2 cup cold water

Blueberry Pie

• ▢ 4-5 cups wild blueberries (fresh or frozen)
• ▢ 2-3 tablespoons lemon juice
• ▢ ¼ cup instant tapioca (or cornstarch)
• ▢ ½-3/4 cup granulated sugar

Instructions

Pie Crust

• In a large ceramic bowl, combine the flour and the salt with a fork. Cut in the shortening and the butter with a pastry cutter. You will see pea size pieces. Gently combine the mixture with a little bit of cold water. Roll around the dough with one hand just until it is combined and pulls away from the edges of the bowl. Do NOT over work the dough.
• Place the dough into a large Ziploc bag and set into the refrigerator for about 30 minutes to an hour to chill.

Blueberry Pie

• In a medium bowl, combine the blueberries, lemon juice, sugar and tapioca. Set aside.
• Cut the dough into two equal size pieces. Set once piece back into the bag to keep it fresh. Roll out the dough on a lightly floured surface. Place one rolled out pie crust into a 9-inch Pyrex pie dish. Pour in the prepared blueberries and place a tablespoon of butter on top, cut up into a few pieces.
• Roll out the top crust. Fold in quarters to easily transfer to the top of the pie. Roll the crust under around the edge of the pie. Place your forefinger and thumb on the outside edge of the pie, press your opposite forefinger inside the pie towards those fingers to create a crimped edge. Continue the pattern until you’ve done the entire pie.
• Cut a few slits in the top of the pie with a sharp knife. Brush a little egg wash all over the pie and sprinkle with some sugar.
• Cook the pie in a preheated 400 degree F oven for about 1 hour or until golden brown. If the pie starts to get too brown, cover loosely with a piece of tin foil that you cut a whole in the center to let the steam escape.
• Let the pie cool completely before cutting.

Recipe Notes

(NOTE: for easy clean up- place the uncooked pie on a sheet pan lined with parchment paper. This will catch any juices that may leak from the pie)

Nutrition

Calories: 394kcal | Carbohydrates: 51g | Protein: 4g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 2g | Cholesterol: 15mg | Sodium: 236mg | Potassium: 91mg | Fiber: 2g | Sugar: 16g | Vitamin A: 207IU | Vitamin C: 7mg | Calcium: 12mg | Iron: 2mg

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