Your New Favorite Blueberry Pie Recipe
Hello, perfect, classic, beautiful blueberry pie. With its juicy, plump, fresh (or frozen) blueberry filling and flaky, buttery, foolproof pie crust, this is a recipe you’re going to make all summer long! Sure, blueberry pie is a bit more involved than a blueberry cobbler or blueberry crumb bars, but it’s still surprisingly simple, especially with a crust that comes together in the food processor. Blueberry pie filling is incredibly easy to make too; with just five ingredients and no chopping, peeling, or coring, it doesn’t get much simpler than that! I’m also including lots of tips, photos, and even a video to help you accomplish this gorgeous lattice pie crust look. Don’t be intimidated–I promise it’s a lot easier than you think!
4 things to love about this recipe:
No blind baking or par-baking the crust. No peeling, pitting, or chopping (blueberries are SO easy to prep!). No pre-cooking the filling. No soggy bottom!
What You Need
My favorite thing about this pie is that the blueberry flavor shines through beautifully. This comes from using just a few additional ingredients in the filling, none of which overpower the berries. Here’s what you need:
Blueberries. I prefer fresh blueberries, but frozen will work too. If you use frozen berries, I highly recommend thawing and draining them first. Lemon juice. Another filling ingredient, lemon juice adds a brightness to the pie filling without making it sour or lemony. When paired with the sugar, these two ingredients will macerate the berries as they sit, creating a juicy pie filling. Cornstarch. Cornstarch (or corn flour in the UK) thickens our blueberry pie filling and helps prevent it from being a runny mess. Don’t skip this ingredient! Granulated sugar. You can always adjust the amount of sugar depending on the sweetness of your berries, similar to making my strawberry sauce. I also like to sprinkle some coarse or turbinado sugar on top of the crust (after the egg wash) before baking. This adds some texture and sparkle! Pie crust. You will need two pie crusts for this recipe. Of course, I highly recommend using my easy pie crust recipe; it’s incredibly easy to make in a food processor and uses a sneaky secret ingredient for consistent results.
SAM’S TIP: Some people like to add cinnamon to their blueberry pie filling; if you’d like, you can add up to ¼ teaspoon of cinnamon here. Personally, I prefer it without though as I like the fresh berry flavor and feel the cinnamon inhibits it a bit. Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Blueberry Pie
SAM’S TIP: Don’t forget to dot your pie with butter BEFORE adding your top crust! Nothing is more frustrating than realizing you forgot to to do this. Luckily, since we are doing a lattice crust, you could poke the butter through the holes, but it’s best to try not to forget regardless 😉
How to Make a Lattice Crust
Lattice crusts are a beautiful way to finish off almost any pie, and despite how intricately woven they may appear, they’re actually simple. I’ve shared a detailed post on how to do a lattice crust, but here’s an overview: P.S. Check the video in the recipe below if you’d rather follow along that way. SAM’S TIP: It’s always a good idea to place a baking sheet beneath your pie while it bakes. This will catch any drips and bubbles and keep the bottom of your oven nice and clean. You can either place the sheet on the rack below your pie, or just put your pie on the sheet itself (doing this will help you get the pie in and out of the oven easier too!). How do you like your blueberry pie? Plain? Topped with whipped cream? Served warm with vanilla ice cream? I’m a fan of all three! Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook Recipe originally published June 12th 2019
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