What You’ll Love About This Recipe
This blueberry pie recipe is a crowd-pleaser, with its sweet, juicy filling and flaky crust that melts in your mouth.
- Easy to make – Simple steps and common ingredients mean you can whip this up without stress.
- Bursting with flavor – Fresh blueberries create a rich, tangy-sweet filling that’s irresistible.
- Perfect for any occasion – Whether it’s a summer picnic or a cozy winter dessert, this pie fits right in.
Recipe
This classic blueberry pie recipe features a flaky, buttery crust and a sweet, juicy filling bursting with fresh blueberries. It’s a perfect dessert for summer or any time you’re craving a slice of homemade pie.
Ingredients
- 2 ½ cups fresh blueberries (or frozen, thawed)
- ¾ cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ¼ teaspoon salt
- 1 double crust pie dough (homemade or store-bought)
- 1 tablespoon unsalted butter (optional, for dotting)
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine blueberries, sugar, cornstarch, lemon juice, lemon zest, and salt. Mix gently until the berries are evenly coated.
- Roll out one pie dough disc and fit it into a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang.
- Pour the blueberry filling into the crust. Dot with butter if desired.
- Roll out the second dough disc and place it over the filling. Trim and crimp the edges to seal. Cut slits in the top crust to allow steam to escape.
- In a small bowl, whisk the egg and milk together. Brush the top crust with the egg wash.
- Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the pie cool completely on a wire rack before serving.
Notes
- For a richer flavor, use a mix of fresh and frozen blueberries.
- If the crust edges brown too quickly, cover them with foil during baking.
Equipment
- 9-inch pie dish
- Rolling pin
- Mixing bowls
- Pastry brush
Time
Prep time: 20 minutes
Cooking time: 50-60 minutes
Cuisine
American
Serving
8 slices
Nutrition
Blueberry pie is a delicious dessert but also contains calories and nutrients. Here’s the nutritional breakdown per serving.
| Nutrient | Amount per serving |
|---|---|
| Calories | 290 |
| Total Fat | 12g |
| Saturated Fat | 5g |
| Cholesterol | 20mg |
| Sodium | 220mg |
| Total Carbs | 45g |
| Dietary Fiber | 2g |
| Sugars | 20g |
| Protein | 3g |
What To Serve With It
I love serving my blueberry pie with a scoop of vanilla ice cream—it’s a classic combo that always hits the spot. If I’m feeling fancy, I’ll whip up some fresh cream and add a dollop on top for extra richness. You can’t go wrong with either choice, but experimenting with different flavors makes it even more fun!
Ice Cream Pairings
Though a slice of warm blueberry pie is delicious on its own, adding a scoop of ice cream takes it to another level. I love pairing it with classic vanilla, as its creamy sweetness complements the tangy berries perfectly. For something richer, try cinnamon or butter pecan ice cream—their warm flavors blend beautifully with the pie’s fruity filling. If you’re feeling adventurous, a scoop of lemon sorbet adds an invigorating zing that cuts through the sweetness. Personally, I can’t resist a dollop of salted caramel ice cream—it’s indulgent and balances the pie’s richness. Experiment to find your favorite combo!
Whipped Cream Options
While ice cream is a fantastic partner for blueberry pie, sometimes you want something lighter—that’s where whipped cream shines. I love how its airy texture complements the rich, fruity filling without overwhelming it. For a classic touch, I whip heavy cream with a bit of sugar and vanilla extract until it’s soft and billowy. If I’m feeling fancy, I’ll add a hint of lemon zest to match the pie’s tangy flavor. For a dairy-free option, coconut whipped cream is a great alternative, offering a subtle tropical twist. No matter what, a dollop of whipped cream turns every slice into a sweet, dreamy dessert.
