Classic Blueberry Pie Recipe (Easy Recipe!) - Little Sunny Kitchen (2024)

Get ready to make the best blueberry pie you’ve ever had! Fresh, juicy blueberry filling fills a crispy, flaky crust to create this easy-to-make masterpiece.

Blueberry pie is a classic summer dessert recipe. Often served at casual get-togethers, family reunions, or holiday parties, it’s a special food that everyone always enjoys.

In fact, I get so many compliments on this pie when I make it, I make it all throughout the year now! Blueberries are amazing if you can get them local, in season, but also available in grocery stores all year long. You can make this blueberry pie recipe whenever the urge strikes.

I love the look of a lattice crust on blueberry pies, and while it looks very fancy, it’s really not that hard to create. I have a whole post that gives you step-by-step instructions on How to Make a Lattice Pie Crust. You’ll be making beautiful pies in no time with that tutorial.

You should also try my strawberry rhubarb pie, cherry pie, fresh strawberry pie, lemon meringue pie, and my peach pie. They are equally as good as this one!

Don’t want to fuss with a structured pie like this one today? That’s ok, save this recipe for later and try my Strawberry Galette free form pie instead.

Why Choose Our Recipe

1. Homemade Crust. You could use a pre-made crust for this recipe, but why would you when I’m giving you my best, flaky, tender pie crust recipe?
2. Simple Ingredients. Everything you need to make blueberry pies can be found in your regular grocery store and is readily available all year round.
3. Big Flavor. To make the filling for blueberry pies, we are punching up the flavor of blueberries with lemon, sugar, and cinnamon to get a sweet, slightly tart, perfect pie flavor.
4. Impressive Presentation. Your family and friends will ooh and ahh over this pie when you bring it out, and ask you for the recipe. I love the purple color that is created when blueberries cook, it’s so pretty against that golden brown crust.

People also love my Pecan Pie Recipe. It’s another that looks super fancy but is really simple to make.

How to Pick Fresh Blueberries

For baking, you’ll want to find plump, sweet, and juicy blueberries. Buying blueberries in season is the best way to do that. Taste your blueberries before you start baking. If they are very tart, you will want to add a bit more sugar to the filling to balance that out.

Ingredients in Blueberry Pie

You can definitely use store-bought pie crust dough in this recipe, but making your own is so easy and satisfying! Collect the following ingredients to make your fabulous homemade blueberry pie.

Complete list of ingredients and amounts can be found in the recipe card below.

For the Pie Dough

• Flour – Simple all-purpose flour is the base of the crust.
• Salt – This keeps the crust from being bland.
• Shortening and Butter – A combination of both types of fat is what gives this crust the perfect flaky texture.

For the Blueberry Pie Filling

For the blueberry filling, you’ll need:

• Blueberries – This recipe requires about 5 cups of fresh blueberries.
• Lemon – The zest and the juice is added to give a bright zing.
• Cinnamon – I love the warm flavor this adds.
• Granulated Sugar – The amount in this recipe is perfect for fresh, sweet blueberries. If your blueberries are tart, add an extra tablespoon or two.
• Cornstarch – Cornstarch is a thickener that turns the berries’ juices into a rich, silky filling.

• Egg – Brush egg wash over the top of the crust to get a beautiful brown color.

How to Make Homemade Blueberry Pie

1. Prepare the Pie Crust: In a medium bowl combine flour and salt. Add cold cubed butter and shortening.
2. Mix the Dough: Mix the butter, shortening, flour, and salt together with a pastry cutter until it resembles coarse crumbs.If you prefer, you could also use a food processor and pulse it a few times until the mixture resembles coarse crumbs, but make sure not to overdo it and reach a dough ball stage.
3. Add Ice Water: Add super cold water to the dough a little at a time just until the dough comes together.
4. Wrap and Refrigerate: Separate the dough into two equal portions, wrap in plastic wrap, and refrigerate for about an hour and up to 3 days.
5. Roll Out the Dough: Remove one dough ball from the refrigerator and roll it out into a 13-inch circle
6. Transfer to a 9-inch pie dish. Place the crust back in the fridge until ready.

1. Prepare the Filling: In a large bowl mix blueberries, lemon zest, lemon juice, cinnamon, salt, sugar, and cornstarch.
2. Add the Filling: Transfer the pie filling to the pie dish and place it in the refrigerator.

1. Prepare the Top Crust: Remove the other ball of dough from the refrigerator and roll it out into a 12-inch circle. Use a knife or pastry wheel (or pizza cutter!) to cut the circle into 10-12 equal strips.
2. Trim the Top Crust: Retrieve the bottom crust from the refrigerator and trim excess dough from the edges using scissors. You can leave about 1 inch of excess to create a thick pie crust, or trim more if you prefer a thinner crust.
3. Top the Pie:Arrange the pie crust strips on top of the pie in a lattice pattern. Pinch the edges to seal. For a detailed tutorial, check out my lattice pie crust post!

1. Egg Wash: Mix egg and water together to create an egg wash. Brush the lattice top with the mixture.

1. Bake: Bake the pie for 20 minutes at 425°F (220°C), then reduce the heat to 375°F (190°C) and continue baking for 30 minutes.
2. Cool and Serve: Allow the pie to cool for at least two hours before serving it as is or with a scoop of vanilla ice cream.

Tips for Making Perfect Pie Crust Dough

• After mixing, you may find that the texture is not quite right. Feel free to add a little bit of flour or a little bit of water to get the dough to hold together properly. Add just a teaspoon at a time.
• It’s very important to chill the dough before working with it. You want the butter in the dough to be cold. This creates the flakiness that makes pie crust so yummy.
• For an extra flaky dough, cut the butter into larger cubes before starting. For a more tender crust, cut the butter into smaller pieces.
• I have an excellent tutorial for how to make a lattice pie crust, but you can also do a solid top crust on this pie, or cut out shapes to cover the pie in a decorative way. Stars would be great for 4th of July.

I use these items for almost every pie I make. They are super helpful kitchen tools that make blueberry pies or any kind of pies simple to construct.

• Pastry Cutter.
• Pastry Wheel.
• 9-Inch Pie Pan. This is the pie dish that I use, and I love how it comes with a lid that comes in so handy for storing!
• Pastry Brush. This is for brushing on an egg wash before baking your pie. I like to use a silicone pastry brush because it’s easy to wash and sanitize.

Recipe FAQs

Can I Use Frozen Blueberries for Blueberry Pie?

This recipe works best with fresh berries. If you want to use frozen blueberries, you should thaw them completely and drain any extra liquid.

Why is my blueberry pie soupy?

It usually means that you pie is underbaked, so you end up with a runny fruit pie. If your blueberry pie is getting dark to quickly, create a foil shield and protect it from browning as you continue baking.

How do you know when blueberry pie is done?

The top crust should be golden brown, and you’ll be able to see the fruit bubbling through the vents. If you’re not sure, let the fruit bubble for 5 minutes and then remove from the oven.

Get excited! You are about to make the most delicious blueberry pie for your family and friends. Make sure to Pin this recipe for everyone to enjoy.