Blueberry Pie Recipe
This blueberry pie has a buttery, flaky crust and a sweet filling made with fresh blueberries. The lattice crust adds a simple and rustic look while letting the filling bubble through. It’s an easy dessert that everyone will enjoy.
20 years ago, I had never made a blueberry pie before, mainly because I had never had fresh blueberries in my markets, and the frozen ones were so expensive. So, when I came to Israel and saw them fresh in the market, I knew I had to do something. My all-time favorite dessert was blueberry pie, so I decided to make it myself.
My first attempt was a complete disaster. The filling turned out too soft and runny; it was more like eating a blueberry pot pie soup. I was so embarrassed and mortified. Despite the filling mishap, my pastry was delicious and flaky, which, unfortunately, still didn’t give me any comfort.
The experience taught me a lot about baking with fresh blueberries and how different they are from frozen ones. I laughed at the mess and promised myself I would try again, determined to perfect my favorite pie. Since then, I have made and sold a few blueberry pies in my cake business. And, I am proud to say that my blueberry pie has received rave reviews from many!!
Why is this the best blueberry pie recipe
- Versatile Ingredients: The recipe works beautifully with both fresh and frozen blueberries, making it accessible year-round.
- Flaky Pastry: The homemade pie crust is buttery and flaky, providing the ideal texture to complement the juicy filling.
- Thickened Filling: Adjustments to the filling recipe help achieve the right consistency, whether you use fresh or frozen berries.
- Balanced Sweetness: The recipe balances the sweetness of the filling and the richness of the crust, making every bite delightful.
Ingredients and substitutes
- Blueberries, whether fresh or frozen, form the heart of the pie, delivering their signature sweet-tart flavor. If unavailable, blackberries or raspberries can be used for a twist. Make sure to read the instructions for using frozen blueberries in this recipe
- Sugar sweetens the filling, but honey or maple syrup can add depth.
- Lemon juice adds a tangy contrast, and lime juice or orange zest can serve as alternatives.
- Cornstarch thickens the filling perfectly, while tapioca starch or all-purpose flour can work in a pinch.
- The pastry uses butter for a flaky crust, but margarine or shortening can be substituted for dietary preferences.
Step-by-step instructions: Blueberry pie recipe
- Double Pie Crust –
- Combine the all-purpose flour and salt in a large bowl of a food processor or mixing bowl.
- Add the cold, cubed butter. Pulse a few times on medium speed or cut the butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing with a fork until the dough just comes together.
- Divide the dough into two equal portions, shape each into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Blueberry filling – Combine the granulated sugar, lemon zest, spice mix, cornstarch, flour, and salt in a bowl. Toss the fresh blueberries with the lemon juice in a large bowl, then add the sugar mixture. Gently toss to coat the blueberries evenly. Set aside.
- Preheat your oven to 375°F / 190°C / Gas Mark 5.
- Assemble –
- Bottom pastry – Roll out one disc of pie dough on a floured surface to fit a 9-inch pie plate.
- Line pan – Transfer the dough to the pan with a rolling pin and trim any excess overhang. Add the blueberry filling to the prepared pie crust. Dot the filling with diced butter.
- Top crust – Roll out the second disc of pie dough and cut it into strips for the lattice top. Arrange the strips in a lattice pattern over the filling. (lattice pattern explained below)
- Braided border – To create a braided border, roll out some extra dough and cut it into thin strips. Braid these strips and attach them around the edge of the pie crust to seal the edge.
- Egg wash – Brush the lattice and braid with beaten egg and sprinkle with granulated sugar.
- Bake – Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-55 minutes, until the crust is golden brown and the filling is bubbling.
- Cool – Allow the pie to cool on a wire rack before serving. I love to serve my blueberry pie with a dollop of whipped cream, scoop of vanilla ice cream or come creme fresh. a
How to make a lattice pie crust
- Roll out the dough into a large circle on a floured surface and cut it into even strips, about 1/2 to 1 inch wide.
- Lay half the strips horizontally across the top of the pie, leaving small gaps between them.
- Fold back every other strip halfway, starting from one side.
- Place a vertical strip across the pie where the folded strips end, then unfold the strips over it.
- Fold back the alternate strips and repeat, weaving the vertical strips through the horizontal ones.
- Continue weaving until the lattice covers the entire pie.
- Trim the edges of the strips and press them into the bottom crust to seal.
- Crimp the edges decoratively, brush with egg wash, and sprinkle with sugar before baking.
Tips for success
- Keep the butter and water for the pastry as cold as possible to ensure a flaky crust.
- If using frozen blueberries, thaw and drain them well to avoid excess liquid in the filling. Also, use only flour as your thickening agent to absorb excess liquid.
- Use a pie shield or foil to cover the edges of the crust if they start browning too quickly.
- Adjust the sugar in the filling based on the sweetness of the blueberries.
- Let the pie cool completely to allow the filling to set properly before slicing.
- Place the pie dish on a baking sheet to catch any spills during baking.
- Don’t skip the egg wash for a golden, glossy crust.
- Experiment with other styles of lattice or decorative crusts to add a personal touch to your pie.
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Frequently asked questions
One common issue with blueberry pies is excess liquid. To avoid a runny pie, add a thickening agent like cornstarch or tapioca to your blueberry filling. These ingredients will absorb some of the moisture and help create a thicker consistency. It’s also important to ensure your blueberries are not overly ripe or juicy before using them in the pie.
Absolutely! Frozen blueberries can be a great alternative to fresh ones, especially if not in season. Just make sure to thaw and drain them before using. It’s also worth noting that frozen blueberries may result in a slightly more watery filling, so you may want to adjust the thickening agent accordingly. I suggest replacing the cornstarch with flour in this recipe if using frozen blueberries.
To prevent a soggy bottom crust, you can try a few tricks. First, blind-bake your pie crust before adding the filling. This involves partially baking the crust without the filling, which helps create a barrier between the crust and the filling. Another technique is sprinkling a thin layer of crushed graham crackers or ground almonds on the bottom crust before adding the filling. This will absorb excess moisture and add a delicious crunch to your pie.
Yes, you can! Blueberry pies freeze exceptionally well. Once baked and cooled, wrap the pie tightly in plastic wrap and then in aluminum foil. You can store it in the freezer for up to three months. When ready to enjoy it, simply thaw it in the refrigerator overnight and reheat it in the oven at a low temperature until warmed through.
Ultimate Blueberry Pie
This blueberry pie has a buttery, flaky crust and a sweet filling made with fresh or frozen blueberries. The lattice crust adds a simple and rustic look while letting the filling bubble through. It's an easy dessert that everyone will enjoy.
Video
Ingredients
- 3 cups (375 g) All-purpose flour
- 1 tsp Salt
- 1 cup (227 g) Unsalted butter cold and cubed
- 6 – 8 tbsp (90-120 ml) Ice water
- 6 cups (900 g) Fresh blueberries (for frozen, thaw and drain liquid completely)
- ⅔ cup (130 g) Granulated sugar
- 2 tbsp (15 g) Cornstarch substitute with flour if using frozen blueberries
- 4 tbsp (¼ cup) All-purpose flour
- 1 tsp Lemon zest
- ½ tsp Spice mix pumpkin spice or cinnamon (optional)
- 1 tbsp Fresh lemon juice
- ½ tsp Salt
- 1 tbsp (30 g) Unsalted butter cut into small pieces (omit if using frozen blueberries)
- ½ Egg beaten (for egg wash)
- 2 tbsp (25 g) Granulated sugar (for sprinkling) (optional)
Method
- Dough – Combine the all-purpose flour and salt in a large bowl of a food processor or mixing bowl. Add the cold, cubed butter. Pulse a few times on medium speed or cut the butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.3 cups All-purpose flour, 1 tsp Salt, 1 cup Unsalted butter, 6 – 8 tbsp Ice water
- Chill – Gradually add ice water, 1 tablespoon at a time, mixing with a fork until the dough just comes together. Divide the dough into two equal portions, shape each into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Blueberry filling – Combine the granulated sugar, lemon zest, spice mix, cornstarch, flour, and salt in a bowl. Toss the blueberries with the lemon juice in a large bowl, then add the sugar mixture. Gently toss to coat the blueberries evenly. Set aside.6 cups Fresh blueberries, ⅔ cup Granulated sugar, 2 tbsp Cornstarch, 4 tbsp All-purpose flour, 1 tsp Lemon zest, ½ tsp Spice mix, 1 tbsp Fresh lemon juice, ½ tsp Salt
- Preheat your oven to 375°F / 190°C / Gas Mark 5.
- Bottom crust – Roll out one disc of pie dough on a floured surface to fit a 9-inch pie pan. Transfer the dough to the pan and trim any excess overhang.
- Filling – Add the blueberry filling to the prepared pie crust. Dot the filling with diced butter.1 tbsp Unsalted butter
- Top crust – Roll out the second disc of pie dough and cut it into strips for the lattice top. Arrange the strips in a lattice pattern over the filling.
- Braided border – To create a braided border, roll out some extra dough and cut it into thin strips. Braid these strips and attach them around the edge of the pie crust.
- Egg wash – Brush the lattice and braid with beaten egg and sprinkle with granulated sugar.½ Egg, 2 tbsp Granulated sugar (for sprinkling)
- Bake – Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-55 minutes, until the crust is golden brown and the filling is bubbling.
- Cool – Allow the pie to cool on a wire rack before serving.
Notes
-
- Keep the butter and water for the pastry as cold as possible to ensure a flaky crust.
-
- If using frozen blueberries, thaw and drain them well to avoid excess liquid in the filling. Also, use only flour as your thickening agent to absorb excess liquid.
-
- Use a pie shield or foil to cover the edges of the crust if they start browning too quickly.
-
- Adjust the sugar in the filling based on the sweetness of the blueberries.
-
- Let the pie cool completely to allow the filling to set properly before slicing.
-
- Place the pie dish on a baking sheet to catch any spills during baking.
-
- Don’t skip the egg wash for a golden, glossy crust.
-
- Experiment with other styles of lattice or decorative crusts to add a personal touch to your pie.
Equipment you will need
Nutrition
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Hi Veena! I made this blueberry pie but had one big problem. I followed the recipe exactly but the filling never really ‘set.’ Even after it cooled and was refrigerated, the filling remained ‘runny.’ Is there anything to do for this so it doesn’t happen the next time I make ity?
Did you use frozen blueberries? Sounds like there was a lot of liquid in the blueberries. Next time perhaps thaw them in advance and drain the excess moisture. You can also add 1 tbsp additional flour to help the sauce thicken.
No. I used fresh blueberries. 2-Tbsp. flour & 2-Tbsp. cornstarch
Maybe next time I should use 4-Tbsp. of cornstarch and NO flour.
What do you think?
Hey Frankie, perhaps do the other way: use more flour and less cornstarch. Flour will absorb the juices better.
Thank you, Veena. That’s what I’ll do the next time I make it, and I’ll let you know how it goes.
This blueberry pie was sooooo tasty! Planning to make it again for Memorial Day!
A delicious and beautiful summer pie, lovely bright flavor that is perfect for any gathering!
It was my first time baking blueberry pie and I couldn’t be happier with the results! Thank you so much for this incredibly detailed post!
I love blueberry pies and now I can make my own at home! This was simply delicious and so tart!
Absolutely delicious! This is such a good way to use frozen blueberries. Pastry works perfectly too.