Name: Blueberry Pie Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Ingredients: 1 double pie crust (9-inch, store-bought or homemade); 5 cups fresh or frozen blueberries (about 600 g); 3/4 cup granulated sugar (150 g); 1/4 cup brown sugar (packed (50 g)); 1/3 cup cornstarch (40 g or 45 g all-purpose flour); 1 tbsp lemon juice; 1 tbsp lemon zest; 1/4 tsp salt; 1/2 tsp ground cinnamon (optional); 2 tbsp unsalted butter (cut into small pieces); 1 large egg + 1 tbsp milk (egg wash); 1 tsp vanilla extract (optional)

Here’s a timeless blueberry pie recipe that pairs a buttery, flaky crust with a glossy, bursting blueberry filling. Whether you use fresh or frozen berries, this pie delivers balanced sweetness, vibrant color, and a tender lattice top that crisps to golden perfection — ideal for celebrations or a simple family dessert.

Ingredients

– 1 double pie crust (9-inch) — store‑bought or homemade

– 5 cups fresh or frozen blueberries (about 600 g)

– 3/4 cup granulated sugar (150 g)

– 1/4 cup brown sugar, packed (50 g)

– 1/3 cup cornstarch (40 g) or 45 g all-purpose flour

– 1 tbsp lemon juice

– 1 tbsp lemon zest

– 1/4 tsp salt

– 1/2 tsp ground cinnamon (optional)

– 2 tbsp unsalted butter, cut into small pieces

– 1 large egg + 1 tbsp milk (egg wash)

– 1 tsp vanilla extract (optional)

Servings and Cooking Time

– Servings: 8 slices (one 9-inch pie)

– Preparation time: 30 minutes (plus chilling dough if making from scratch)

– Cooking time: 45–55 minutes

– Total time: ~1 hour 15 minutes (including oven time and brief cooling)

Nutritional Value

The following is approximate nutrition per serving (1 slice = 1/8 pie, about 160–180 g):

– Serving size: 1 slice (approx. 175 g)

– Calories: ~360 kcal

– Fat: 12 g

– Saturated fat: 5 g

– Carbohydrates: 56 g

– Sugar: 30 g

– Fiber: 3 g

– Protein: 3 g

Note: values are estimates for one person (one serving).

Step-by-Step Cooking Process

– Preheat oven to 400°F (200°C). Place a sheet pan on a lower rack to catch drips.

– Roll out one pie crust and fit into a 9-inch pie dish; trim excess and chill 15 minutes.

– In a large bowl combine blueberries, granulated and brown sugar, cornstarch, lemon juice, lemon zest, salt and cinnamon; toss gently.

– Pour blueberry mixture into the chilled crust and dot with butter pieces across the filling.

– Roll out second crust and cut into 1-inch strips for a lattice or place whole for a top crust; brush edges of bottom crust with egg wash.

– Weave lattice strips over filling or place top crust and cut vents; crimp edges to seal and flute as desired.

– Brush entire top with egg wash and sprinkle a little sugar for sparkle.

– Tent pie with foil for the first 20 minutes to prevent excessive browning.

– Bake on the preheated lower rack 45–55 minutes, remove foil for final 20 minutes, until filling bubbles and crust is golden.

– Cool on a wire rack at least 2 hours to let filling set before slicing; serve warm or room temperature.

Alternative Ingredients

Blueberries can be mixed with raspberries or blackberries for a mixed-berry pie. Substitute cornstarch with arrowroot (1:1) or use 1/3 cup flour if preferred. Use a gluten-free flour blend for the crust, and swap brown sugar for coconut sugar for a different caramel note (may slightly alter color).

Serving and Pairings

Serve slices with vanilla ice cream, whipped cream, or a dollop of crème fraîche. Pair with coffee or a late-harvest Riesling. For a brunch twist, offer alongside yogurt and fresh fruit. A sprinkle of lemon zest brightens each slice.

Storage and Reheating

Store covered at room temperature for up to 2 days, or refrigerate for up to 4 days. To reheat, warm slices in a 325°F (160°C) oven for 10–12 minutes or microwave 20–30 seconds. Pie freezes well: wrap whole or individual slices tightly and freeze up to 3 months; thaw overnight in the fridge and reheat in oven.

Cooking Mistakes

– Overfilling the pie can cause boiling over.

– Skipping thickener leads to runny filling.

– Baking at too high a temperature browns crust before filling bubbles.

– Not chilling the crust results in a shrunken or tough edge.

– Failing to vent the top causes soggy center or bursting seams.

– Using very watery frozen berries without adjustment makes filling thin.

Helpful Tips

– Toss frozen blueberries with a little extra cornstarch to absorb juice.

– Blind-bake bottom crust 8–10 minutes for a crisper base.

– Reserve a few whole berries for visual interest on top.

– Use a pie shield or foil to protect edges if they brown quickly.

– Cool fully for clean slices; warm pie may slide.

FAQs

Can I use frozen blueberries in this blueberry pie recipe?

Yes — frozen blueberries work well. Do not thaw completely; toss frozen berries with the sugar and thickener and add a minute extra baking if needed. Using frozen fruit may release more juice, so slightly increase the thickener.

How do I prevent a soggy bottom crust?

Blind-bake the bottom crust for 8–10 minutes and brush lightly with beaten egg white before filling to create a moisture barrier. Also bake the pie on a lower oven rack to help set the filling faster.

What thickener is best for blueberry pie filling?

Cornstarch is common for a glossy, firm filling. Arrowroot gives a clearer finish and works with frozen fruit. Flour works too but may produce a slightly cloudier filling and thicker texture.

How long should the pie cool before slicing?

Allow the pie to cool at least 2 hours at room temperature so the filling sets. Slicing too soon can result in runny slices; patience yields clean, neat pieces.

Can I make the pie ahead of time?

Yes — assemble the pie and refrigerate (unbaked) up to 24 hours, or freeze assembled (unbaked) up to 1 month. Bake from chilled or frozen, adding a few extra minutes if needed.

How do I achieve a perfect lattice top?

Chill the rolled dough for 10 minutes to firm it, cut even strips, and weave carefully. Use a ruler or guide to keep strips straight, and brush with egg wash for golden color.

Is this blueberry pie recipe very sweet?

Sweetness can be adjusted: reduce granulated sugar by 2–4 tbsp for tarter berries, or add a splash more lemon juice to brighten. Tastes vary by berry ripeness.

Conclusion

This blueberry pie recipe delivers a classic, crowd-pleasing dessert with a flaky crust and a vibrant, glossy filling. Simple swaps and small technique tweaks let you adapt sweetness and texture, ensuring beautiful slices every time for gatherings or cozy weeknight treats.