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This blueberry pie has perfectly tender-flaky crust and a luscious filling bursting with sweet, juicy berries. Serve warm slices with big scoops of vanilla ice cream on top.
I’ve been making this homemade blueberry pie recipe for over 15 years. It makes the best blueberry pie and is one of our favorite ways to use fresh summer berries. A buttery homemade pie crust is filled with sweet blueberries, then baked until golden and bubbly. Every year I can’t wait to dig into a warm slice of this pie topped with a generous scoop of cold vanilla ice cream.
For more recipes that have stood the test of time, check out my honey-vanilla challah recipe!
Why You’ll Love This Blueberry Pie Recipe
- Easy. Despite the fancy appearance, this pie is incredibly easy to make. In fact, blueberry pies are one of the simplest fruit pies because you don’t have to prep the fruit like you would with a peach pie or a strawberry rhubarb pie. Just wash the berries, then toss them with the other filling ingredients and add to your pie crust.
- Buttery crust. The crust is in this recipe is the one I use for pretty much all my pies. It only requires a few ingredients and comes out perfect every time.
- Juicy blueberries. Fresh summer blueberries are the star of the show in this pie! A bit of lemon zest and a squeeze of fresh lemon juice add a hint of bright citrusy flavor.
Here’s a quick look at what you’ll need to make this blueberry pie recipe. Be sure to scroll down to the recipe card for specific amounts.
- Blueberries – If you are making this pie in the summer 100% use fresh berries. You can also make this pie with frozen berries in the winter months. This is probably my favorite way to use berries I froze after summer picking. Make sure the total amount of berries is the same and do not thaw the berries first.
- All purpose flour
- Kosher salt
- Lemon – You’ll need the zest and juice of one lemon.
- Graham Crackers – We’ll add graham cracker crumbs to the bottom of the pie to soak up extra juices from the blueberries as your pie bakes. This is how you avoid a pie with a soggy bottom crust.
- Egg & water – For the egg wash, which is what gives the crust its golden color.
- Coarse bakers sugar – To sprinkle on top and give your pie a bit of sparkle.
How to Make Blueberry Pie
Are you ready to make the best blueberry pie ever? Here’s a quick overview. Be sure to scroll down to the recipe card for full instructions.
- Prep your tools. Grease a 9-inch pie plate with PAM or butter. Pre-heat the oven to 425F.
- Make the pie dough. After it has chilled, divide it in half. Roll out one half for the bottom crust and gently place it in your pie pan.
- Make the filling. Combine the blueberries, sugar, flour, salt, lemon zest and lemon juice. Set aside.
- Add graham crackers. Add a layer of crushed graham crackers to the bottom of your pie.
- Add the filling. Pour the blueberry filling on top of the graham cracker crumbs.
- Make the top crust. Roll out the top crust so that it is a bit larger than the pie plate. Make a small hole in the center, which will allow steam to escape during baking.
- Assemble the pie. With your fingers, add some water to the edges of the crust that is already in the pie plate. Now gently lift the top crust and lay it on top of the pie. Press the top crust into the bottom crust gently but firmly, then use your fingers to pinch along the edges. Trim off the extra pie dough with a sharp knife.
- Make decorative shapes with the extra dough (optional). This step is optional but we always have such fun with it! In fact, it’s probably my kiddo’s favorite part of making pie.
- If using cookie cutters or fondant stamps. Cut pretty shapes out of the extra dough. Attach them to the top crust of your pie by using your fingers to put a little bit of water on the back of each shape, then sticking them to the dough.
- Shaping the dough by hand. You can also shape the extra dough into roses like I did here. I have some step-by-step photos and more info on that below.
- Make the egg wash. Brush over the top of the pie with a pastry brush.
- Add sugar and bake. Sprinkle coarse bakers sugar on top of the pie. Place the pie on a baking sheet (this is important to avoid bubbling over into the bottom of your oven). Bake for 30 minutes.
- Reduce oven temp. Lower the oven temperature to 375F and bake for another 30 minutes, or until the pie is golden and the filling is bubbling.
- Cool. Let the pie cool for 1 hour. Then slice and serve with a generous scoop of vanilla ice cream.
How to Make Roses with Pie Dough
As I mentioned above, using the extra pie dough to make decorative shapes is totally optional. If you would like to make roses with the dough, here’s how I did it for this pie:
- Roll out the extra dough. You want it to be about 1/8 inch thick.
- Cut out four 1 inch circles. Place the circles in a row, overlapping them slightly
- Roll the row into a rose. Gently take one end of the row and just start rolling it up jelly roll style, until each of the circles has been rolled up.
- Snip off the bottom. With a sharp knife, cut off the bottom of the rose. This helps the rose stick together once you have placed it on the pie. You’ll remove about 1/4 inch of dough.
- The rose is ready! Use your fingers to add a bit of water to the bottom of the rose, then stick it to your pie dough. You can unfold the petals a bit for slightly for a nicer shape.
- To shape the leaves: I like to use sugar paste cutters or small fondant cutters.
You can also use cutters to add other shapes to your pie! We’ve made Star Wars pies & Star Trek pies with sugar cookie cutters, and gorgeous nature-themed pies with cutters featuring birds, leaves, flowers and other shapes. Have fun with it!
And if you don’t want to make shapes with the extra pie dough you can also use it to make pop tarts. 🙂
Tips for Success
- Chill your pie dough. It is tempting to want to skip this step, but it is important to chill your dough. Warm pie dough falls apart easier and is more delicate than chilled dough.
- Don’t skip the graham crackers. You need to have something in your pie to soak up extra juices from the berries.
- Don’t skip the flour. This helps thicken the blueberry pie filling. Some recipes use cornstarch to accomplish this but I think flour produces better results.
- Pick the best blueberries. Look for berries that are plump and have a deep blue-purple color. They should also be firm, not soft or mushy.
- If using frozen berries. You can also use frozen berries for this pie. Add them to the filling frozen, no need to thaw first. Note that you may need to extend the baking time to account for how cold the berries are.
- If your pie is browning too quickly. If your pie has already achieved that golden color we’re aiming for, but the filling is not bubbly, tent your pie with aluminum foil. To do this, get a big piece of foil and then carefully place it over your pie in the oven. Wear oven mitts to avoid singed fingers. The foil will allow your pie to continue baking without the crust getting too brown.
- Can I skip the top layer of crust? I would not recommend it. This is a double layer pie recipe and I’ve never made it without the top crust. Skipping it would significantly impact your finished product.
- Don’t skip the cooling time. It is important to let your pie cool for at least 1 hour before slicing. This gives the filling time to finish setting up.
- Getting clean slices. If you want to get clean slices like the one shown below, then the best way is to chill your pie in the fridge. Overnight is ideal, but at least for a few hours until it is cold. You can then cut each slice and warm them briefly in the microwave before serving with ice cream. Or you can eat your slices cold, this pie is also delicious when chilled.
Ways to Serve Blueberry Pie
We always serve blueberry pie with vanilla ice cream, but you could also serve it with whipped cream or even a drizzle of caramel sauce on top. Or you could do all three. Why not?
How to Store Extras
- Fridge. Let the pie cool to room temperature, then cover with saran wrap and store in the fridge for up to 4 days.
- Freezer. If you want to freeze your pie, let it cool to room temperature and then wrap it tightly in saran wrap. Then wrap it again in aluminum foil. It will keep in the freezer for up to 3 months. Thaw in the fridge for several hours before slicing.
- To reheat. You can warm your pie slices in the microwave for about 30-45 seconds before adding your desired toppings and digging in.
More Blueberry Recipes to Try
- Blueberry Buckle
- Blueberry Cookies
- Blueberry Bread Pudding
- Blueberry Scones
- Sourdough Blueberry Muffins
- Homemade pie dough, one batch
- 5 ½ cups fresh blueberries, stems removed
- 1 cup sugar
- ½ cup all purpose flour
- Pinch of kosher salt
- Zest of 1 lemon
- Squeeze of fresh lemon juice
- ¾ cup crushed graham crackers
- 1 large egg, for the wash
- 1 teaspoon water, for the wash
- Coarse bakers sugar, to sprinkle on top
- Prep your tools. Grease a 9-inch pie plate with PAM or butter. Pre-heat the oven to 425F.
- Make the pie dough. Once it has chilled, divide it in half. Roll out one half to go into the pie plate. Roll the dough out so that it is about 1/2 an inch wider than the top of your pie plate. Carefully lift it by wrapping it around a rolling pin. Gently place it into the pie plate, letting the dough sink into the bottom of the pie plate. Allow for a bit of an overhang over the edges of the plate.
- Make the filling. In a large bowl combine the blueberries, sugar, flour, salt, lemon zest and lemon juice. Mix well, then set aside.
- Add graham crackers. Add a layer of crushed graham crackers to your pie plate so that they cover the dough.
- Add the filling. Pour the blueberry filling into the pie plate, spread it out a bit so that the pie plate is evenly filled.
- Make the top crust. Roll out the top crust so that it is a bit larger than the pie plate. Cut a small 1/2 inch circle in the center with a decorative crust stamp or small cookie cutter. Alternatively, you can use a sharp knife to cut out four small petal shaped holes in the top of your crust. This is to allow steam to escape during baking.
- Assemble the pie. With your fingers, add some water to the edges of the crust that is already in the pie plate. Now gently lift the top crust and lay it on top of the pie. Press the top crust into the bottom crust gently but firmly. Use your fingers to pinch the dough into a pretty crimped pattern, then trim off the extra pie dough with a sharp knife.
- Make decorative shapes with the extra dough. Roll up the extra pie dough into a ball, then roll it out to about 1/8th inch thick. With decorative cookie stamps or fondant cutters, cut pretty shapes out of the extra dough. Attach them to the top crust of your pie by using your fingers to put a little bit of water on the back of each shape, then sticking them to the dough. (Check out my blog post to see how to make roses out of the extra dough.)
- Make the egg wash. Combine the egg with the 1 teaspoon water. Whisk well. Brush the egg wash over the top of the pie with a pastry brush.
- Add sugar and bake. Sprinkle coarse bakers sugar on top of the pie. Place the pie on a baking sheet (this is important to avoid bubbling over into the bottom of your oven). Then put the pie into the oven. Bake for 30 minutes.
- Reduce oven temp. Lower the oven temperature to 375F and bake for another 30 minutes, or until the pie is golden and the filling is bubbling. If you find that the crust is browning too quickly you can tent it with aluminum foil so that the filling can continue to bake without over browning the top crust.
- Cool. Let the pie cool for 1 hour.* Then slice and serve with a generous scoop of vanilla ice cream on the side.