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    Home » Pies, Tarts, & Cobblers

    Published Jul 1, 2022 · Updated May 12, 2023 · by Tammy Spencer · This post may contain affiliate links.

    Easy Fresh Blueberry Pie

    Jump to Recipe Jump to Video

    Fresh blueberry pie is an easy summer dessert you'll love. The sweet berry filling is soft and thick so it won't run all over your plate. Make a lattice pie top to create a jaw-dropping tasty treat that will have people asking for the recipe!

    Slice of blueberry pie on a white plate with a fork next to a baked pie with a slice missing on a red & white striped towel from overhead. this …

    Why this recipe works

    • The sweet blueberry pie filling is soft and thick so it won't run all over the plate
    • Make with a homemade pie crust, store bought pie dough, or a quick crumble topping
    • Weave a lattice crust for an especially pretty presentation

    It's so wonderful when you can take advantage of seasonal produce. At the peak of their flavor, fresh fruits and vegetables don't require a whole lot to make them taste great.

    Summer's berries are particularly delicious fresh, yet they are quite perishable. That's why a berry pie recipe is one of the best ways to preserve them. Fresh blueberry pie is one that's easy to make, and brings the sweet flavor of blueberries to your table. It's a quintessential summer dessert!

    Jump to:
    • Why this recipe works
    • What you need
    • How to make blueberry pie
    • Questions asked and answered
    • Pro Tip: How to freeze an unbaked fruit pie
    • The best blueberry pie recipe
    • Related Recipes
    • Recipe
    • Comments

    What you need

    A fresh blueberry pie recipe doesn't require any fancy ingredients. Here's what you'll need:

    Key ingredients

    Fresh blueberries: I suggest using fresh blueberries for the best flavor, but you can make blueberry pie with frozen blueberries. Use them frozen or thawed.

    Sugar: If your blueberries are sweet, ⅔ cup (133 grams) of sugar gives the perfect amount of sweetness. You can increase the amount of sugar up to ¾ cup (150 grams) as needed

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    Filling thickener: Here I'm using Instant ClearJel, but you can use cornstarch or your favorite pie thickener.

    Butter: Adds a little shine and flavor to the filling

    Lemon juice and zest: Adds a touch of tartness, plus they help the juices thicken also.

    Spices: Cinnamon and nutmeg lend a subtle spice to underpin the fresh blueberry flavor.

    Other ingredients

    Pie Crust: While you can use any pie crust recipe for a double crust pie you'd like (or use a store bought crust, if you prefer), I recommend my flaky all-butter pie crust using a double crust recipe ratio of 12 : 8 : 4 of flour, butter, and water (by weight). That will make enough for the two crusts needed here.

    Or, you can replace the top crust with a crumble topping, like the one used for this Apple Crisp. Then just use a recipe for a single pie crust (using a 9 : 6 : 3 recipe ratio) for the bottom shell.

    Crust enhancers: Just before baking, the crust is brushed with an egg wash of egg and cream, then topped with a sprinkling of coarse sugar. They add shine and a sweet, crunch texture to the top crust.

    Blueberry pie ingredients portioned into glass bowls from overhead.
    Blueberry pie filling and crust ingredients

    How to make blueberry pie

    Step 1: Prepare the pie dough

    Prepare pie dough for a double crust pie. Divide the dough in half and chill, wrapped in plastic, until ready to use.

    If you plan on freezing the whole unbaked pie, see the Pro Tip below. Otherwise, roll out one of the dough portions and ease it into the pie pan. Chill the pie shell and the remaining dough while you make the pie filling.

    Step 2: Prepare the filling

    In a small bowl, whisk the sugar, Instant ClearJel or cornstarch, cinnamon, nutmeg, and salt (photo 1). Set aside.

    Sugar, Instant ClearJel, cinnamon, nutmeg, and salt in a glass bowl from overhead.
    Mix the dry ingredients for the sugar mixture

    In a large bowl, stir the blueberries, lemon juice, and lemon zest together. Sprinkle the sugar mixture over the blueberries and toss gently to combine (photo 2).

    Tossing blueberries with sugar mixture and lemon juice & zest.
    Tossing the blueberries with the sugar mixture, lemon juice, and zest

    Step 3: Assemble the pie

    Transfer the filling to the chilled unbaked pie shell. Dot butter over the top of the filling (photo 3).

    Filled unbaked pie shell with sugared blueberries dotted with butter.
    Fill the pie shell and dot with butter

    Roll out the top crust. Top the pie with the crust (either whole or in the lattice). Cut slits in the top crust if you're not making a lattice top.

    To weave a lattice top crust, cut the dough into strips. Lay every other strip on the pie parallel to each other with the largest strip in the middle. Turn back every other strip (photo 4).

    Collage of laying parallel strips of dough & turned back every other one for a lattice top.
    Starting to weave the lattice

    Lay a large strip of dough cross-wise across the non-turned down strips, then straighten the turned strips. Turn down the opposite strips and place the next largest strip. This creates the over-under pattern (photo 5).

    Note: I noticed the middle strip (in the lower picture) hadn't been turned down until after I took the picture. No worries, I fixed it!

    Collage of laying strips of dough across parallel ones for a lattice top.
    Laying the cross-wise strips

    Repeat the process on both sides until the lattice is woven. Cut off any excess crust and crimp the edges together. Smooth the edges of the pie for a neat finish (photo 6).

    Collage of blueberry pie lattice top before & after crimping.
    The finished pie ready for the oven

    Step 4: Bake the pie

    Preheat the oven to 400˚F. Whisk the egg with 1 tablespoon milk or heavy cream. Brush the egg wash onto the crust, then sprinkle with coarse sugar.

    Refrigerate the pie for 20 minutes or freeze for 5 minutes before baking to chill the pie dough. Place a half sheet baking pan lined with a Silpat silicone mat or parchment paper in the oven to heat for 5 minutes. This helps the bottom of the pie to cook evenly and to catch any drips.

    Place the pie in the oven on the heated pan, and bake for 20 minutes. Reduce the heat to 350˚F and bake for another 40 to 50 minutes, or until the crust is golden and filling is bubbling. Cover the edge after 20 minutes if it's browning too fast (photo 7).

    If desired, you can cut out decorative shapes from any remaining pie dough. Chill the shapes for 10 minutes, then bake them separately until golden brown. Attach the baked shapes with egg wash about 10 minutes before the end of the baking time. This way the shapes don't burn while the whole pie is baking. Note: I discovered this tip after I baked the pie shown here. Live and learn!

    Collage of before and after baking a blueberry pie.
    Blueberry pie before and after baking

    Step 5: Cool the pie

    Remove the pie to a wire rack, and cool for 3 hours to allow the filling to set (photo 8).

    To serve, reheat the pie in a 350°F oven for 5 to 10 minutes to re-crisp the crust, if desired.

    Finished baked blueberry pie on a cooling rack from overhead.
    Cooling the pie allows the juices to set

    How to store fresh blueberry pie

    The whole pie (or any leftovers) can be stored wrapped tightly in foil at room temperature for 2 to 3 days, or in the refrigerator for up to 5 days.

    You can also freeze the baked and cooled pie, well wrapped in plastic wrap and foil, for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. See the Pro Tip below for how to freeze an unbaked pie.

    Questions asked and answered

    Here are some questions you might have...


    What is the best thickener for blueberry pie?

    In order to keep all the sweet fruit juices in the pie, and not all over your plate, you'll want to add a thickener to the fruit and sugar mixture. Many bakers turn to flour or cornstarch which need to be fully cooked in order to set.

    I prefer Instant ClearJel. It has more thickening power than flour, yet still provides a soft gel consistency. Use the same amount as you would for flour (or slightly less) for terrific results.

    Should I thaw frozen blueberries before baking a pie?

    Using frozen fruit will increase the baking time and may require a little more thickener to counteract the additional water in the fruit.

    How do you keep the bottom pie crust from getting soggy in a fruit pie?

    Placing the pie on a heated baking stone or half sheet baking pan lined with a Silpat silicone mat or parchment paper (to catch drips) will help to conduct more heat to the bottom of the pie. This in turn allows the bottom crust to bake faster before it has a chance to soak up too much liquid from the filling.

    Baked blueberry pie with slice missing next to a pie slicer on a red & white striped towel from overhead.

    Pro Tip: How to freeze an unbaked fruit pie

    Did you know that you can assemble a fruit pie and freeze it to bake later? It's true! I learned about this tip on King Arthur Baking. You can, of course, freeze a pie in its pie pan, well wrapped with plastic wrap and foil, but that ties up your pie pan until that pie is baked. Instead, you can store the frozen pie without its pie pan. Here's how:

    1. Start by spraying the pie pan with baking spray, then lining the bottom with parchment paper. Proceed with the recipe to prepare the pie.
    2. When making the filling, add a little extra ClearJel or cornstarch to soak up any extra juices from the pie being frozen.
    3. Place the assembled, unbaked pie (in its pan) in the freezer, and freeze until solid, about 2 to 3 hours.
    4. Remove the pie from the freezer. Remove it from the pie pan (you can set the pan in a slightly larger pan of warm water, to thaw the underside just a bit), then peel away the parchment paper.
    5. Wrap the pie in 2 layers of plastic wrap and a layer of foil, then place back in the freezer.
    6. The night before you're ready to bake the pie, unwrap it and place it back in its pie pan.
    7. Defrost the pie overnight in the refrigerator, covered with plastic wrap propped by a couple of toothpicks to keep it from sticking to the top crust.
    8. Brush the defrosted pie with egg wash and proceed with baking as usual.

    You can store the frozen, unbaked pie for several months. Note: this method works for fruit pies (perfect for apple pie!), but not egg- or milk-based fillings (like pecan pie or pumpkin pie).

    Pie plate lined with parchment paper from overhead.
    Just spray the pie pan and line it with parchment before putting in the pie dough

    The best blueberry pie recipe

    With s blueberry pie filling recipe, you really want the fruit flavor to shine, and it's certainly the star here. The blueberry filling is sweet and soft, but not runny - the juices don't drip all over your plate. Subtle flavors of cinnamon and nutmeg bring out the sweetness of the blueberries even more. And, that flaky all-butter pie crust is the perfect vessel to contain the filling.

    This is the best blueberry pie recipe I've ever had, and I've had a fair few!

    Closeup of cut blueberry pie in the pan with a plated slice behind.

    This pie begs to be served warmed with a scoop of vanilla ice cream or whipped cream.

    Blueberry pie slice with vanilla ice cream on top on a white plate.

    Fresh blueberry pie is so pretty when made with a lattice top decorated with fun shapes, and it's perfect for sharing. Taken to a party or picnic, it's a jaw-dropping summer dessert that will have people asking for the recipe!

    Slainté! L’chaim! Cheers!

    Tammy

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    Love this recipe? Please leave a 5-star ⭐️ rating in the recipe card below ⬇️ and a comment further down the page, follow me on Instagram and Pinterest, and become a fan on Facebook. You can also share the photo and link with your friends on Facebook or Pinterest using the hashtag #scotchandsconesblog so that more folks can enjoy it!

    Recipe

    Slice of blueberry pie on a white plate with a fork next to a baked pie with a slice missing on a red & white striped towel from overhead.

    Easy Fresh Blueberry Pie

    Tammy Spencer
    Fresh blueberry pie is an easy summer dessert you'll love. The sweet berry filling is soft and thick so it won't run all over your plate. Make a lattice pie top to create a jaw-dropping tasty treat that will have people asking for the recipe!
    Adapted from King Arthur Baking and Inspired Taste
    5 from 5 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 15 minutes mins
    Cook Time 1 hour hr 10 minutes mins
    Cooling Time 3 hours hrs
    Total Time 4 hours hrs 25 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 slices
    Calories 415 kcal

    Equipment

    • 9-inch pie pan
    • baking spray
    • 1 8-inch parchment paper rounds
    • half sheet baking pan
    • Silpat silicone mat
    Prevent your screen from going dark while cooking

    Ingredients
     
     

    For the crust

    • 1 recipe double pie crust, homemade or store bought, see Recipe Notes

    For the filling

    • ⅔ to ¾ cup granulated sugar, or to taste
    • ¼ cup Instant ClearJel, or cornstarch
    • ¼ teaspoon ground cinnamon
    • ⅛ teaspoon ground nutmeg
    • ⅛ teaspoon kosher salt
    • 2¼ pounds blueberries, 2 pints or 6 cups, see Recipe Notes
    • 1 tablespoon lemon juice
    • 1 teaspoon lemon zest
    • 1 tablespoon unsalted butter, cut in small cubes
    • 1 large egg, mixed with 1 tablespoon milk or heavy cream
    • coarse sugar, for sprinkling
    • vanilla ice cream, or whipped cream, for garnish

    Instructions
     

    • For the crust: Prepare pie dough for a double crust pie. Divide the dough in half and chill, wrapped in plastic, until ready to use.
    • If you plan on freezing the whole unbaked pie, spray a 9-inch pie pan with baking spray and line the bottom with an 8-inch parchment paper round cut down to fit the bottom of the pan. Roll out one of the dough portions and ease it into the pie pan. Chill the pie shell and the remaining dough while you make the pie filling.
    • For the filling: Preheat the oven to 400 °F.
    • In a small bowl, whisk the sugar, Instant ClearJel or cornstarch, cinnamon, nutmeg, and salt. Set aside. Note: if you plan on freezing the unbaked pie, add a little extra ClearJel to soak up any extra juices from being frozen.
    • In a large bowl, stir the blueberries, lemon juice, and lemon zest together. Sprinkle the sugar mixture over the blueberries and toss gently to combine.
    • Assemble the pie: Transfer the filling to the chilled unbaked pie shell. Dot the butter over the top of the filling.
    • Roll out the top crust. If desired, cut the dough into strips for a lattice crust.
    • Top the pie with the crust (either whole or in the lattice) and crimp the edges together. Cut slits in the top crust if you're not making a lattice top.
    • Whisk the egg with 1 tablespoon milk or heavy cream. Brush the egg wash onto the crust, then sprinkle with coarse sugar.
    • Refrigerate the pie for 20 minutes or freeze for 5 minutes before baking to chill the pie dough. Place a half sheet baking pan lined with a Silpat silicone mat or parchment paper in the oven to heat for 5 minutes. This helps the bottom of the pie to cook evenly and to catch any drips.
    • Place the pie in the oven on the heated pan, and bake for 20 minutes. Reduce the heat to 350 °F and bake for another 40 to 50 minutes, or until the crust is golden and filling is bubbling. Cover the edge after 20 minutes If it's browning too fast.
    • Remove the pie to a wire rack, and cool for 3 hours to allow the filling to set.
    • To serve: Reheat the pie in a 350 °F oven for 5 to 10 minutes to re-crisp the crust, if desired. Slice and serve warm with vanilla ice cream or whipped cream.
    • To store a baked fruit pie: Leftovers can be stored wrapped tightly in foil at room temperature for 2 to 3 days, or in the refrigerator for up to 5 days. Freeze baked and cooled pie, well wrapped in plastic wrap and foil, for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
    • To store an unbaked fruit pie: Place the assembled pie (in its pan) in the freezer, and freeze until solid, about 2 to 3 hours. Remove the pie from the freezer. Remove it from the pie pan (you can set the pan in a slightly larger pan of warm water, to thaw the underside just a bit), then peel away the parchment paper. Wrap the pie in 2 layers of plastic wrap and a layer of foil, then place back in the freezer.
    • The night before you're ready to bake the pie, unwrap it and place it back in the pie pan. Defrost the pie overnight in the refrigerator, covered with plastic wrap propped by a couple of toothpicks to keep it from sticking to the top crust. Brush the defrosted pie with egg wash and proceed with baking as usual.
    • You can store the frozen, unbaked pie for several months. Note: this method works for fruit pies (perfect for apple pie!), but not egg- or milk-based fillings (like pecan pie or pumpkin pie).

    Notes

    While you can use any pie crust recipe for a double crust pie you'd like (or store bought, if you prefer), I recommend my flaky all-butter pie crust using a recipe ratio of 12 : 8 : 4 flour, butter, and water (by weight). That will make enough for the two crusts needed here. Or, you can replace the top crust with a crumble topping, like the one used for this Apple Crisp. Then just make a recipe for a single pie crust (using a 9 : 6 : 3 recipe ratio) for the bottom shell.
    I suggest using fresh blueberries for the best flavor, but frozen berries will also work. You can use them frozen or thawed. Just know that using frozen fruit will increase the baking time and may require a little more thickener to counteract the additional water in the fruit.
    If desired, you can cut out decorative shapes from any remaining pie dough. Chill the shapes for 10 minutes, then bake them separately until golden brown. Attach the baked shapes with egg wash about 10 minutes before the end of the baking time. This way the shapes don't burn while the whole pie is baking.

    Your Notes

    Click here to add your own private notes

    Nutrition

    Serving: 1 sliceCalories: 415 kcalCarbohydrates: 62 gProtein: 8 gFat: 16 gSaturated Fat: 10 gPolyunsaturated Fat: 0.2 gMonounsaturated Fat: 0.4 gTrans Fat: 0.04 gCholesterol: 127 mgSodium: 274 mgPotassium: 200 mgFiber: 3 gSugar: 33 gVitamin A: 702 IUVitamin C: 10 mgCalcium: 97 mgIron: 2 mg
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    Profile picture - Tammy, July 2019 square

    Hi, I'm Tammy! My fascination with baking comes from my love of science and the magic of bringing together ingredients to produce something yummy. Coupling that with my appreciation of scotches and bourbons, I love to bake stuff, jot down my whisky tasting notes, and share my experiences with you!

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    Baked blueberry pie with slice missing next to a pie slicer on a red & white striped towel from overhead Pinterest banner.
    Slice of blueberry pie on a white plate with a fork next to a baked pie with a slice missing on a red & white striped towel from overhead Pinterest banner.