This blueberry pie is easy to make with a fresh blueberry filling and a buttery, flaky homemade pie crust. Serve it with a scoop of vanilla ice cream for a perfect summertime dessert!
Nothing says summer like a slice of homemade blueberry pie and a scoop of vanilla ice cream to go with it!
There’s something so satisfying and rewarding about making a homemade pie entirely from scratch, and I guarantee that once you try it you’ll never go back to using anything store-bought.
If you are new to making pies, this recipe is a great place to start! The filling doesn’t need to be pre-cooked, and there’s no blind-baking required. I’ve also included plenty of tips that will help guide you through the process and ensure your success!
Ingredients for Blueberry Pie:
Homemade Pie Crust:
- Unsalted butter: Cut the butter into cubes first and then keep it in the fridge or freezer so it’s very cold when you add it in.
- Flour: All-purpose flour is great for a tender, flaky pie crust. Make sure you measure correctly by lightly spooning the flour into your measuring cup and then leveling off with the flat side of a knife.
- Salt: Needed for flavor! Just make sure you’re using unsalted butter so the crust isn’t too salty.
- Sugar: The crust isn’t necessarily meant to be sweet, the sugar is used here because it interferes with the development of gluten, which keeps the crust tender and flaky.
- Egg yolks: Egg yolks help bind the dough and make it easier to work with. The fat in the yolks also adds flavor and makes the crust more tender and flaky.
- Ice water: Add water and ice into a glass and then use a tablespoon to measure out the water. I needed 4 and ½ tablespoons, but to be safe start with less and then add more until the dough forms.
Making the dough a day or two ahead of time is great for time-saving because it needs to rest and chill in the fridge before being rolled out. The dough can be made up to 3 days in advance and kept in the fridge, or kept in the freezer for up to 3 months. Thaw frozen pie dough overnight in the fridge.
- 6 cups fresh blueberries: About 3 pints. Fresh is best for blueberry pie. Frozen blueberries hold a lot more moisture and so they can make the filling too watery.
- White and brown sugar: Adding a little brown sugar to the filling makes it extra gooey with a hint of caramel flavor.
- Cornstarch: Cornstarch is preferred over flour because it’s about twice as strong and so you don’t need as much of it to thicken the filling.
- Lemon juice: Fresh-squeezed, not bottled!
- Salt: Essential to bring out the flavors.
- Ground cinnamon & vanilla extract: Just a teaspoon of each adds great depth of flavor to the filling.
- Unsalted butter: One tablespoon, cut into small pieces, to dot the top of the filling.
Make the Pie Crust:
- Cut the butter into even-sized pieces. Then place the pieces in the fridge or freezer so they stay cold.
- Measure the flour and add it into the bowl of a food processor along with the salt, sugar, and egg yolks. Pulse to combine.
- Add the cold butter pieces and pulse until evenly coated. This is a lot easier in a food processor, however, you can also cut the butter in with a pastry blender.
- Add in the ice water gradually and pulse until the dough is cohesive. Be careful not to add too much water, mine needed 4 and ½ tablespoons.
- Divide the dough in half and form each into round flat discs. Wrap them with plastic wrap and refrigerate for at least 1 hour to rest and chill the dough.
- Lightly dust a cool, clean surface and a rolling pin with flour and roll out one portion of dough into a 12″ circle. Flip and lightly sprinkle the dough, rolling pin, and surface with more flour every so often so the dough doesn’t stick. Drape the dough over a 9″ deep-dish pie dish that has been lightly sprayed with non-stick spray. Trim the excess around the outside, leaving a 1″ overhang around the edges. Don’t stretch the dough to make it fit.
- Roll out the second portion of dough into a 12″ circle. Keep them both in the fridge or freezer while you make the filling.
Make the Filling:
- In a large bowl, add the fresh blueberries, both sugars, cornstarch, fresh lemon juice, salt, vanilla extract, and cinnamon. Use a wooden spoon to stir until evenly combined.
Assemble the Pie:
- Remove the rolled-out dough that’s in the pie dish from the fridge or freezer. Brush the inside with a lightly beaten egg yolk.
- Use a slotted spoon to scoop the blueberry filling into the pie. Leave any excess liquid in the bowl.
- Dot the top of the filling all over with the pieces of unsalted butter.
You can cover the top of the pie with a solid crust with a few slits cut out, or with a lattice topping.
How to Make a Lattice Topping:
Remove the second rolled-out pie dough from the fridge or freezer. Use a pastry wheel or a sharp knife to cut it into ¾” strips. Arrange 5 of the strips going across the top of the filling in one direction. Then, fold back every other strip half-way and add a perpendicular strip underneath them.
Fold the strips back over, then fold back the opposite strips and add another perpendicular strip underneath them. Repeat this process, alternating which strips are folded back each time, until the entire pie is covered.
Trim the strips so they’re even with the bottom crust. You should have a 1″ overhang. Fold the overhang under to create a thick rim all around the outside.
To make a fluted edge: Use your pointer finger to press the dough in, and then pinch it with your other hand, repeat going all around the edge.
Brush the top of the lattice with a lightly beaten egg and then sprinkle with coarse or sparkling sugar (optional).
Place the pie in the freezer for a bit before baking. This helps prevent the dough from shrinking, it doesn’t need to be in there very long. I usually just keep it in the freezer while my oven preheats, but you can leave it in there longer or even overnight if you’d like.
Bake the Pie:
Arrange your oven rack to the lower third position and preheat your oven to 400°.
Place the pie on a large rimmed baking sheet, which makes transferring the pie in and out of the oven easier and also catches any drips that might bubble over.
Bake the pie for 20 minutes, then without taking it out of the oven, lower the oven temperature to 350°, and continue baking for 50-55 minutes. Cover the top of the pie crust with aluminum foil or pie shields about halfway through baking so the top doesn’t burn.
Allow the pie to cool for at least 3 hours before slicing so the filling can set. If you prefer your pie warm, you can heat up individual slices for about 30 seconds in the microwave. Any longer and the filling will start to ooze out. Serve with a scoop of vanilla ice cream or some whipped cream, enjoy!
More Pie Recipes:
- 9" deep-dish pie dish
For the Double Pie Crust:
- 2 and ¾ cups all-purpose flour
- 2 tsp. granulated sugar
- ½ tsp. salt
- 2 large egg yolks
- 1 cup unsalted butter, cold and cut into small pieces
- 4-5 tbsp. ice water
For the Filling:
- 3 pints fresh blueberries, (about 6 cups)
- ¼ cup cornstarch
- ¾ cup granulated sugar
- 2 tbsp. brown sugar
- 1 tbsp. fresh lemon juice
- 1 tsp. vanilla extract
- 1 tsp. ground cinnamon
- ½ tsp. salt
- 1 tbsp. unsalted butter, cut into pieces
- 1 large egg yolk, lightly beaten
- coarse or sparkling sugar, optional, for sprinkling on top
Make the pie dough:
- Cut the butter into small pieces and then keep it in the fridge or freezer so the butter is very cold when you add it in.
- Add the flour, salt, sugar, and egg yolks to the bowl of a food processor* and pulse to combine. Add the cold butter pieces and pulse until the mixture is evenly coated with butter.
- Gradually add the ice water. Start with 4 tablespoons and add ½-1 tablespoon more if needed, just until a cohesive dough forms. Don't overwork the dough.
- Divide the dough in half and form each into round flat discs. Wrap them with plastic wrap and refrigerate for at least 1 hour to rest and chill the dough (up to 3 days).
- Remove one portion of dough and, on a lightly floured surface, gently roll it out into a 12" circle (about ⅛" thick). Flip the dough occasionally and lightly sprinkle the dough, rolling pin, and surface with more flour as needed. Place the dough in a 9" deep-dish pie dish, trim the edges, and leave a 1" overhang around the sides. Roll out the second portion of dough into a 12" circle. Keep them both in the fridge or freezer(recommended) while you make the filling.
Make the Filling:
- Rinse and dry the fresh blueberries. Add them to a large bowl along with the cornstarch, granulated sugar, brown sugar, fresh lemon juice, vanilla extract, cinnamon, and salt. Stir until everything is evenly coated.
- Remove the pie dish from the fridge or freezer and brush the inside of the dough with the egg wash. Use a slotted spoon to scoop the blueberry filling into the pie. Discard any excess liquid in the bowl. Dot the top of the filling all over with the pieces of butter.
- Take the second portion of dough out of the freezer and use a sharp knife or a pastry wheel to cut it into ¾"-wide strips.*
- To make the lattice topping: Arrange 5 strips of dough going in one direction across the top of the filling. Fold back every other strip halfway and place a strip of dough going the other way underneath them. Fold the strips back over and fold back the opposite strips. Continue folding back every other strip and adding a strip underneath until the entire pie is covered.
- Trim the lattice so it's even with the bottom crust. Fold the edges under to create a thick rim around the outside of the pie. Make a fluted edge by pressing the rim in with one finger and then pinching it with your other two fingers, repeat this going all the way around.
- Brush the top of the lattice with the egg wash and sprinkle with coarse or sanding sugar (optional).
- Arrange your oven rack to the lower third position.
- Place the pie in the freezer and begin preheating your oven to 400°F.
- Set the pie on a large rimmed baking sheet and bake in the preheated oven for 20 minutes. Then, without taking the pie out of the oven, lower the temperature to 350°F and continue baking for 50-55 minutes. Cover the top of the pie loosely with aluminum foil about halfway through baking so it doesn't burn.
- Take the pie out of the oven and allow it to cool for at least 3 hours before serving. The longer the pie cools the more set the filling will be.
- Slice and serve with a side of vanilla ice cream. If you prefer the pie warm, you can microwave individual slices for about 30 seconds.