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Homemade Blueberry Pie

With a crispy sugary crust and a fresh fruity filling, this Easy Homemade Blueberry Pie is a delicious summer staple that you won’t want to miss out on!

A CLASSIC SUMMERTIME PIE RECIPE

There’s nothing more American to me than pie. My favorite part of going to any diner is getting a slice of pie! This Easy Homemade Blueberry Pie uses pre-made pie crust which makes it a little more simple and has a sweet and saucy filling that makes great use of those fresh blueberries of summer. Let me show you just how easy it is to make your own homemade blueberry pie!

slice of Homemade Blueberry Pie on a white plate with a dollop of whipped cream on top.

FREQUENTLY ASKED QUESTIONS:

Can I make my own homemade pie crust?

You absolutely can! If you are not a fan of refrigerated pie crusts then homemade will work fine as long as you do a double batch with a top and bottom crust.

Can I use frozen blueberries?

While fresh blueberries are our go-to for this, frozen can be used. I would recommend defrosting and draining before using. We do not want to introduce too much liquid into the filling.

Do I have to lattice my crust?

No, this is a personal preference. You can place the crust on top like normal but make sure that you cut some venting holes so the air can escape.

Do I have to let this sit?

Yes, you have to let the pie sit after baking for up to 3-4 hours so the filling can set up. It thickens as it cools.

How do I store leftovers?

To store this Blueberry Pie, cover with foil or plastic wrap and place in the refrigerator where it should keep for up to 5 days. You can also freeze this pie. Let the pie cool fully and then wrap tightly with foil or plastic wrap then place in a freezer bag. This should keep in the freezer for up to 4 months. To defrost, remove to countertop.

Pie server lifting a slice of Easy Homemade Blueberry Pie out of pie dish.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

  • refrigerated pie crusts – if you have a favorite pie crust recipe, you can certainly use that. You’ll just need two pie crusts for this recipe.
  • fresh blueberries – see my FAQ above about using frozen blueberries.
  • granulated sugar – I have not tried this with a sugar substitute. It should work if it is a 1:1 substitution but I just haven’t tested it.
  • cornstarch – this works much better than flour in my opinion in thickening the filling without being lumpy.
  • lemon juice – you don’t really taste the lemon juice in this. It just brightens the flavor of the blueberries and really brings out their flavor.
  • ground cinnamon – this is optional but I think it brings a nice background flavor.
  • unsalted butter – you can use salted butter if that is all you have. Just leave out the additional salt in the recipe. It does have to be real butter though – not margarine.
  • egg and whole milk – this is for the egg wash for the top of the pie crust. This is really going to give it that gorgeous golden color!
  • decorators (coarse) sugar – this is optional but we love the look it gives the top of the pie crust. But if you can’t find it, don’t worry, it’s not absolutely necessary!
Ingredients needed: Refrigerator pie crusts, blueberries, granulated sugar, cornstarch, lemon juice, ground cinnamon, sea salt, unsalted butter, egg, whole milk and decorators sugar.

HOW TO MAKE AN EASY HOMEMADE BLUEBERRY PIE:

Preheat the oven to 400°F. Place a sheet tray on the lower rack in the oven. Gently place one of the pie crusts into a 9-inch x 2-inch deep pie plate with the crust overlapping the sides. Place into the refrigerator with the other crust until ready to assemble. In a large bowl, add the blueberries, sugar, cornstarch, lemon juice, cinnamon, and sea salt. Mix until everything is coated, set aside.

collage of three photos: one pie crust layered in bottom of pie pan, blueberries, sugar, cornstarch, lemon juice, cinnamon, and sea salt in white bowl and blueberry Mixture stirred together in a white bowl.

Roll out the second crust onto a clean work surface. Cut the crust into 1-inch strips, I like to use a ruler to help make straight lines. Set aside. Take the pie plate out of the fridge and fill it with the blueberry filling. Dot with the butter, if using. Take 5 of the pie crust strips and lay them out parallel to each other with a small gap on top of the pie. You want to use the longer strips in the center of the pie and the shorter ones towards the edge. 

collage of three photos: pie crust being cut with ruler into strips, blueberry Pie filling in bottom crust in pie pan, Pie strips layered over filling in pie crust.

Take every other strip and fold it up over itself so the filling is exposed under those pieces. Lay 1 strip of pie crust on top. Fold the strips back over so you now have part of a weave. Do this process again but with the remaining strips. Repeat until the entire pie has lattice. Tuck the edges of the strips under the edge of the bottom pie crust. Crimp the edges around the entire pie.

collage of two photos: strips of pie crust pulled back to show the beginning of how to lattice the pie crust and finished lattice pie crust on top of blueberry pie.

In a small bowl, whisk the egg with the milk. Brush this mixture over the exposed pie crust. Sprinkle the sugar on top of the crust. 

collage of three photos: egg wash mixed up in small bowl with a fork, hand brushing egg wash onto pie crust the top of pie crust, decorators sugar being sprinkled onto pie crust.

Bake for 20 minutes at 400*F. At the 20 minute mark, add a foil tent over the pie and lower the heat to 350°F. Continue to bake for 35-45 minutes until the crust is golden brown and the filling is bubbly. 

Finished pie out of oven with fresh blueberries sprinkled around the pie plate.

Let sit out at room temperature for 3-4 hours until the filling has set. Serve as-is or with your favorite toppings. 

Finished slice of Homemade Blueberry Pie on white plate topped with whipped cream.

CRAVING MORE RECIPES?

Square image of slice of Homemade Blueberry Pie on white plate topped with whipped cream

Homemade Blueberry Pie

With a crispy sugary crust and a fresh fruity filling, this Easy Homemade Blueberry Pie is a delicious summer staple that you won't want to miss out on.
5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Cooling: 3 hours
Total Time: 4 hours 20 minutes
Servings: 8

Ingredients

  • 2 refrigerator pie crusts (divided use)
  • 5 cups blueberries
  • ¾ cup granulated sugar
  • ¼ cup cornstarch
  • 1 Tablespoon fresh squeezed lemon juice
  • teaspoon ground cinnamon
  • 1 pinch salt
  • 1 Tablespoon unsalted butter, diced small (optional)
  • 1 large egg
  • 1 splash whole milk
  • 1 Tablespoon decorators (coarse) sugar

Instructions

  • Preheat the oven to 400°F. Place a sheet tray on the lower rack in the oven. Gently place one of the 2 refrigerator pie crusts into a 9-inch x 2-inch deep pie plate with the crust overlapping the sides. Place into the refrigerator with the other crust until ready to assemble.
  • In a large bowl, add 5 cups blueberries, 3/4 cup granulated sugar, 1/4 cup cornstarch, 1 Tablespoon fresh squeezed lemon juice, 1/8 teaspoon ground cinnamon and 1 pinch salt.
  • Mix until everything is coated, set aside.
  • Roll out the second pie crust onto a clean work surface that is lightly floured so it doesn't stick. Cut the crust into 1-inch strips. I like to use a ruler to help make straight lines. Set aside.
  • Take the pie plate out of the fridge and fill it with the blueberry filling. Dot with 1 Tablespoon unsalted butter, diced small, if using.
  • Take 5 of the pie crust strips and lay them out parallel to each other with a small gap on top of the pie. You want to use the longer strips in the center of the pie and the shorter ones towards the edge.
  • Take every other strip and fold it up over itself so the filling is exposed under those pieces. Lay 1 strip of pie crust on top. Fold the strips back over so you now have part of a weave.
  • Do this process again but with the remaining strips. Repeat until the entire pie has lattice.
  • Tuck the edges of the strips under the edge of the bottom pie crust. Crimp the edges around the entire pie.
  • In a small bowl, whisk 1 large egg with 1 splash whole milk.
  • Brush this mixture over the exposed pie crust.
  • Sprinkle 1 Tablespoon decorators (coarse) sugar on top of the crust.
  • Bake for 20 minutes at 400*F. At the 20 minute mark, add a foil tent over the pie and lower the heat to 350°F. Continue to bake for 35-45 minutes until the crust is golden brown and the filling is bubbly.
  • Let sit out at room temperature for 3-4 hours until the filling has set. Serve as-is or with your favorite toppings.

Notes

  • Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
  • You can use your own homemade pie crust recipe if you like.
  • Frozen blueberries can be used, but make sure to defrost, drain them and pat them dry first.
  • This needs to sit for about 3-4 hours to have time for the filling to set up.
  • This can be frozen for up to 4 months.
 
Course: Dessert
Cuisine: American

Nutrition

Calories: 361kcal | Carbohydrates: 58g | Protein: 4g | Fat: 13g | Sodium: 183mg | Fiber: 3g | Sugar: 29g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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