Blueberry Pie

Favorite SummerBakingBlueberryPie

Simple, classic blueberry pie! With a homemade crust. Perfect for the summer blueberry season.

Photography Credit: Elise Bauer

When blueberries are in season, what better to do with them (other than eating them straight from the basket) than make blueberry pie?

Blueberries have been found to be a “superfood”, so good for you that you should go out of your way to eat them. (As if we need a reason, right?)

Blueberry Pie

They neutralize free radicals, protect your heart, improve your vision, and protect against degenerative brain diseases. (See the whole story at The World’s Healthiest Foods website.)

Blueberries come into season in early summer, but they freeze well, and you can easily make this pie with frozen berries.

Blueberry Pie

Blueberry Pie Recipe

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  • Prep time: 1 hour
  • Cook time: 1 hour
  • Yield: Makes one pie with 8 servings

Ingredients

Crust:

Filling ingredients:

  • 6 cups (about 2 1/4 pounds or 1 kilo) of fresh (or frozen) blueberries, rinsed and stems removed (if using frozen, defrost and drain first)
  • 1 teaspoon lemon zest
  • 1 Tbsp lemon juice
  • 1/4 cup (about 30g) cornstarch, all-purpose flour, or quick cooking "minute" tapioca (for thickening)
  • 1/2 cup white granulated sugar (100g)
  • 1/2 teaspoon cinnamon

Egg wash ingredients:

  • 1 egg
  • 1 tablespoon milk

Method

1 Prepare the bottom crust: Remove a dough disk from refrigerator and let sit for 5 to 10 minutes to take the chill off.

Place it on a lightly floured clean, flat surface. Roll it out into a circle about 13 inches wide.

Place the rolled out dough on to a 9-inch pie pan. Trim the edges to 1/2 inch over the edge of the plan. Place in the refrigerator to chill.

2 Make the blueberry filling: Place the blueberries, sugar, cornstarch (or flour or quick tapioca), cinnamon, lemon zest, and lemon juice in a large bowl. Gently stir them so that all of the blueberries are coated with some sugar and flour.

3 Fill the bottom crust with the berries: Remove the bottom crust from the refrigerator and place the sugar coated berries into the pan.

4 Roll out the second dough disk to the same size and thickness as the first. Place on top of the berry filling.

Tuck the top dough over and under the edge of the bottom dough, and crimp the edges with your fingers.

Place in refrigerator while you make the egg wash.

5 Preheat oven to 425°F.

6 Brush top of pie with egg wash: Whisk egg and milk together to make an egg wash. Brush the top crust with egg wash. Score the pie on the top with several cuts (so steam can escape while cooking).

7 Bake: Place the pie on the middle rack of the oven with a foil or Silpat lined baking pan positioned on the lower rack to catch any filling that may bubble over.

Bake for 20 minutes at 425°. Reduce heat to 350°F and bake for 30 to 40 minutes more or until juices are bubbling and have thickened.

Transfer to a wire rack to cool. Let cool completely before serving.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

Links:

No-fail Sour Cream Pie Crust

All Butter Pie Crust

Blueberry Pie

83 Comments / Reviews

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Did you make it? Rate it!

  • Julie

    Excellent! This makes a nice thick, large pie! Great flavor. I made my pie with freshly picked blueberries. Sets up nice, so that it’s not runny. Very easy recipe! The egg wash gives the top crust a nice golden color without burning the edge.

    xxxxxyyyyy

  • Kristen

    I’m so excited to try this recipe, is it possible to use half frozen blueberries and half frozen cherries? I will thaw them as directed in your recipe.

    .

  • Rob

    I love this recipe and made it several times, fresh and frozen berries. Just made the pie with fresh farmer’s market berries. The lemon is such a great flavor.

  • Robotance

    Nice elaboration of blueberry recipe! This pie is delicious and opens the new creative ways in summer season…

  • Christine

    I’d like to mix some strawberries with the blueberries (because I don’t have enough blueberries and need to use up the strawberries). Can I follow the recipe as is or would I need to make adjustments because of the strawberries?

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Blueberry Pie