The Ultimate Homemade Blueberry Pie Recipe: Flaky Crust & Thick, Juicy Filling

There’s nothing quite like a slice of homemade blueberry pie to capture the essence of summer. This isn’t just any blueberry pie; it’s a masterpiece of flavor and texture, designed to be both simple to make and incredibly satisfying. We’re talking about a generous, thick filling bursting with sweet, juicy blueberries, perfectly nestled beneath a golden, flaky, and irresistibly buttery crust. Say goodbye to runny fillings and soggy bottoms – this recipe promises a truly classic and unforgettable dessert that will have everyone asking for seconds.

A delectable slice of homemade blueberry pie on a white plate, showcasing its golden crust and vibrant, thick blueberry filling, with the rest of the pie blurred in the background. — Enjoy a perfect slice of homemade blueberry pie.

Why This Homemade Blueberry Pie Is a Must-Try

For many, the arrival of blueberry season signals the perfect opportunity to bake. While the idea of a homemade pie might seem daunting, especially if you’re new to baking from scratch, this recipe is crafted to demystify the process and build your confidence. I, too, was once intimidated by the art of pie-making, but through consistent practice and recipe refinement, I’ve developed a foolproof method that yields spectacular results every time. This recipe is your ticket to creating a pie that looks as good as it tastes, impressing family and friends with your baking prowess.

What sets this blueberry pie apart is its unwavering commitment to quality and ease. While you always have the option of using a store-bought refrigerated pie crust for convenience – and I completely understand that choice – I wholeheartedly recommend giving the homemade crust a try. The difference in taste and texture is remarkable, transforming a good pie into an extraordinary one. The satisfaction of a crust you’ve made yourself, light and crisp, perfectly complementing the sweet berry filling, is truly unmatched. Let’s dive into crafting this incredible dessert!

A close-up shot of a slice of blueberry pie, highlighting the juicy blueberry filling and the golden-brown, textured pie crust. — Every bite of this blueberry pie is a burst of summer flavor.

Crafting the Perfect Flaky Pie Crust

A truly great fruit pie starts with an exceptional crust. This recipe features a simple yet incredibly flaky and tender homemade pie crust that provides the ideal foundation for our luscious blueberry filling. Making pie dough from scratch might seem intimidating, but with a food processor, it comes together quickly and effortlessly. The key is to keep your ingredients, especially the butter and water, as cold as possible to achieve that desirable flaky texture.

Ingredients Needed for the Homemade Pie Crust

All-purpose flour: The backbone of our crust, providing structure.
Granulated sugar: A touch of sweetness to balance the richness.
Salt: Essential for enhancing flavor in all baked goods.
Unsalted butter, cold: Cut into small pieces, the cold butter creates pockets of steam in the oven, leading to a wonderfully flaky crust.
Ice water: Crucial for hydrating the dough without developing too much gluten, which would result in a tough crust.

Strips of golden-brown pie dough, showcasing the perfect texture for a lattice top. — Prepared pie dough, ready for shaping.

Step-by-Step Pie Dough Creation

Making the dough is surprisingly simple. In the bowl of a food processor, combine the all-purpose flour, granulated sugar, and salt. Give it a few pulses to ensure they are well mixed. Next, add your cold, cubed unsalted butter. Pulse the mixture in short bursts until it resembles coarse meal, with some pea-sized butter pieces still visible. This texture is vital for flakiness. With the food processor running, gradually add ice-cold water, one tablespoon at a time, allowing the dough to come together. Stop processing as soon as the dough forms a shaggy ball – overmixing can lead to a tough crust.

Turn the dough out onto a lightly floured surface and gently knead it a few times, just enough to bring it into a cohesive ball. Divide this dough in half. Shape each half into a flat disk, which makes it easier to roll out later. Wrap each disk tightly in plastic wrap and refrigerate for at least one hour. This chilling time is non-negotiable; it allows the gluten to relax, preventing shrinkage during baking, and firms up the butter, contributing to a truly flaky crust. You can even prepare the dough up to two days in advance, making pie day even easier!

Crafting the Irresistible Blueberry Filling

The star of any blueberry pie is its filling. This recipe focuses on creating a filling that is vibrant with fresh blueberry flavor, perfectly sweet, and, most importantly, thick and luscious, never runny. The combination of fresh berries with a few key ingredients ensures a glossy, well-set filling that holds its shape beautifully when sliced.

Key Ingredients for a Luscious Blueberry Filling

Fresh blueberries (or frozen): While fresh berries are highly recommended for their superior flavor and texture, frozen blueberries can be used as a substitute. If using frozen, do not thaw them; simply add them directly to the mixture and plan to bake for an extra 10-15 minutes or more.
Granulated sugar: The amount can be adjusted based on the sweetness of your blueberries. Taste a few berries first!
Salt: A small pinch of salt is crucial for balancing and enhancing the sweetness of the fruit and other flavors.
Cornstarch: This is our secret weapon for a perfectly thick filling. It reacts with the boiling juices during baking to create a shiny, glossy, and beautifully set consistency.
Fresh ground nutmeg: A hint of nutmeg adds a warm, subtle spice that beautifully complements the blueberries without overpowering them.
Lemon zest: Provides a bright, fragrant citrus note that elevates the overall flavor profile.
Lemon juice: Adds a touch of tartness to balance the sweetness and brightens the blueberry flavor.
Beaten egg and water (for the egg wash): This mixture creates a gorgeous golden-brown, shiny crust when brushed on before baking.

A glass bowl filled with fresh blueberries, surrounded by smaller bowls containing various spices and lemon, ready for making the pie filling. — All the essential ingredients for a vibrant blueberry filling.

The Secret to a Thick, Non-Runny Blueberry Pie Filling

One of the most common challenges in fruit pie baking is achieving a thick, well-set filling that doesn’t spill out when sliced. The key lies entirely in the baking process. Your pie *must* be baked until the juice at the very center of the pie is actively bubbling, not just glistening or slightly melted at the edges. This vigorous bubbling indicates that the cornstarch has reached a high enough temperature to fully activate and thicken the fruit juices. If the center doesn’t boil, the starch won’t set, resulting in a soupy filling. A lattice top is particularly helpful here, as it allows you to visibly confirm that the center is indeed bubbling, ensuring your pie is cooked to perfection.

Assembling and Baking Your Masterpiece

With your perfectly chilled dough and irresistible filling ingredients ready, it’s time to bring your blueberry pie to life. This section guides you through the assembly process, from rolling out the crust to baking it to a beautiful golden perfection.

Preparing for Bake Day

First, preheat your oven to 425 degrees F (218 degrees C). It’s always a good idea to prepare a baking sheet by lining it with aluminum foil. This simple step will catch any potential spillage from bubbling juices, making cleanup much easier.

An unbaked blueberry pie, with a beautifully woven lattice top, ready to go into the oven. — The unbaked blueberry pie, a promise of deliciousness.

Rolling Out the Dough

Retrieve one disk of your chilled pie dough from the refrigerator. If it has been refrigerated overnight or longer, allow it to stand at room temperature for about 15 minutes to make it more pliable. On a lightly floured surface, use a rolling pin to roll out the dough disk into a 12-inch circle, approximately 1/8 inch thick. Carefully transfer this rolled-out dough to a standard 9-inch pie pan, gently easing it down to fit the contours without stretching. Trim any excess dough, leaving about a 1/2-inch overhang. Brush the bottom crust lightly with some of the prepared egg wash; this acts as a barrier to prevent a soggy bottom. Refrigerate the bottom crust while you prepare the top dough.

Mixing the Filling

In a large mixing bowl, combine your fresh (or frozen, unthawed) blueberries, granulated sugar, salt, cornstarch, fresh ground nutmeg, lemon zest, and lemon juice. Gently toss the ingredients together to ensure the blueberries are evenly coated with the sugar and thickening agents. Set this mixture aside while you prepare the top crust.

Creating a Beautiful Lattice Top

Roll out the second disk of dough into another 12-inch circle, 1/8 inch thick. Using a pizza cutter or a sharp knife, cut the dough into 1/2-inch wide strips. Now, pour the blueberry mixture evenly into your prepared bottom pie crust. To create the classic lattice top, arrange half of the dough strips vertically over the filling, spacing them evenly. Fold down every other vertical strip (every other, like stripes on a zebra). Place one horizontal strip across the center of the pie, laying it over the unfolded vertical strips. Unfold the previously folded vertical strips back over the horizontal strip. Now, fold up the remaining vertical strips (the ones that were previously unfolded). Lay another horizontal strip across the pie, parallel to the first, and then unfold the vertical strips back over it. Continue this weaving pattern with the remaining strips until you have a beautiful lattice top. Trim any excess dough from the edges of the pie plate and crimp the edges decoratively to seal the pie. Finally, brush the lattice top with the remaining egg wash and, if desired, sprinkle with turbinado sugar for an extra sparkle and crunch.

A perfectly baked slice of blueberry pie on a white plate, showing the golden-brown, flaky crust and the enticing, thick blueberry filling. — A delicious slice, ready to be enjoyed.

Baking to Golden Perfection

Place the pie on the foil-lined baking sheet and transfer it to the preheated 425 degrees F (218 degrees C) oven. Bake for 20 minutes at this high temperature. This initial blast helps set the crust quickly. After 20 minutes, reduce the oven temperature to 375 degrees F (190 degrees C) and continue to bake for an additional 60 to 75 minutes. The pie is done when the crust is beautifully golden brown, and, most importantly, when the juices at the very center of the filling are bubbling vigorously. Remember the earlier tip: the bubbling must be in the center, not just the outer edges, to activate the cornstarch fully.

Keep a close eye on your pie during the baking process, as oven temperatures can vary. If the crust begins to brown too quickly before the filling is adequately bubbling, you can loosely cover the edges with a pie crust shield or aluminum foil. The total baking time in my oven is usually around 1 hour and 25 minutes, but yours might differ. The lattice crust is a fantastic visual aid, allowing you to see the magical bubbling happen right in the center!

Cooling Is Key for the Perfect Slice

Once your pie is out of the oven, the wait begins. It’s absolutely crucial to allow fruit pies to cool completely on a wire rack before attempting to slice them. This process takes at least 3 to 4 hours, and often longer. During this cooling period, the hot filling will continue to set and thicken, transforming from a molten liquid into a firm, sliceable consistency. If you cut into the pie too soon, the filling will likely run out, and your beautiful slices will turn into a messy puddle. For this very reason, I always recommend making fruit pies one day ahead of serving, giving them ample time to cool and set properly overnight.

A whole, freshly baked blueberry pie with a beautiful lattice top, cooling on a wire rack. — The full, golden-brown blueberry pie, a masterpiece ready to impress.

Storage and Freezing Your Blueberry Pie

Storing Leftovers

Once cooled, a freshly baked blueberry pie can be stored at room temperature for up to 2 days, loosely covered. For longer storage, or in warmer climates, it’s best to refrigerate the pie. Simply cover it with plastic wrap or foil and store for up to 4-5 days. Leftover slices can be gently reheated in the oven if you prefer a warm pie.

Freezing for Later Enjoyment

Yes, you absolutely can freeze blueberry pie, making it a fantastic make-ahead dessert! After the pie has completely cooled and set, typically overnight, wrap it tightly first in freezer-safe plastic wrap, then in aluminum foil. For extra protection against freezer burn, you can further wrap it in freezer paper or place the entire wrapped pie in a 2-gallon freezer bag. Frozen pie can be stored for up to 3-4 months.

To thaw, simply transfer the frozen pie to the refrigerator and let it thaw overnight. If you wish to serve warm slices, you can reheat individual portions in a 375 degrees F (190 degrees C) oven for about 10-15 minutes, or reheat the entire thawed pie for 20-30 minutes until warmed through.

More Delightful Blueberry Recipes

If you’ve fallen in love with blueberries through this pie, here are a few more delicious recipes to try:

Fluffy Blueberry Scones
Lemon Streusel Blueberry Muffins
Blueberry Streusel Coffee Cake

Blueberry pie slice on a white plate with the rest of the pie off to the side.

Blueberry Pie Recipe

This blueberry pie is simple yet bursting with blueberry flavor! It’s thick, not runny. A classic summer dessert that’s sweet and juicy with a flaky, buttery crust!

Rated 4.67 out of 5 stars based on 3 votes.

Course: Dessert | Cuisine: American

Prep Time: 20 minutes | Cook Time: 1 hour 25 minutes | Refrigeration Time: 1 hour

Servings: 8

Author: Leigh Harris

Ingredients

Pie Crust

2 1/2 cups All-purpose flour
1 tablespoon Granulated sugar
1/2 teaspoon Salt
1 cup Unsalted butter, cold (16 tablespoons), cut into small cubes
5-6 tablespoons Ice water

Blueberry Filling

6 cups Fresh blueberries (or frozen, do not thaw)
3/4 cup Granulated sugar (adjust to taste)
1/4 teaspoon Salt
1/4 teaspoon Fresh ground nutmeg
5 tablespoons Cornstarch
1 teaspoon Lemon zest
1 tablespoon Lemon juice
1 large egg (beaten, for egg wash)
1 tablespoon Water (for egg wash)
Turbinado sugar (optional, for sprinkling on top)

Instructions

To Make The Pie Crust

In the bowl of a food processor, combine flour, sugar, and salt. Pulse a few times to mix. Add the cold butter pieces and pulse until the mixture looks like coarse meal with some pea-sized butter pieces remaining. With the processor on, gradually add ice-cold water, one tablespoon at a time, and process until the dough just begins to come together.
Turn the dough out onto a lightly floured surface and knead a few times until it forms a cohesive ball. Divide the dough in half. Shape each piece into a flat disk. Wrap each disk tightly in plastic wrap and refrigerate for at least one hour or up to 2 days.

To Make the Blueberry Pie

Preheat the oven to 425 degrees F (218 degrees C). Prepare a baking sheet with aluminum foil to catch any potential spillage.
Retrieve one dough disk. If refrigerated overnight, let it sit at room temperature for about 15 minutes. On a lightly floured surface, roll out the dough disk to a 12-inch circle, approximately 1/8 inch thick. Carefully transfer it to a 9-inch pie pan and gently ease it into place without stretching. Trim excess dough, leaving a 1/2-inch overhang. Brush some of the egg wash over the bottom crust and refrigerate while you prepare the top dough.
In a large mixing bowl, combine the fresh (or frozen) blueberries, granulated sugar, salt, cornstarch, nutmeg, lemon zest, and lemon juice. Gently toss to coat the blueberries evenly.
Roll out the second dough disk to a 12-inch circle. Using a pizza cutter or sharp knife, cut out 1/2-inch wide strips of dough. Pour the blueberry mixture into the prepared bottom pie crust.
Arrange half of the dough strips vertically over the filling. Fold down every other vertical strip and place one horizontal strip across the top. Unfold the folded strips, and then fold up the remaining vertical strips. Lay another horizontal strip parallel to the first. Continue weaving the remaining strips to form a lattice top. Trim any excess dough from the pie plate and crimp the edges of the pie decoratively. Brush the top crust with the remaining egg wash and sprinkle with turbinado sugar if desired.
Place the pie on the foil-lined baking sheet. Bake for 20 minutes at 425 degrees F (218 degrees C). Then, decrease the oven temperature to 375 degrees F (190 degrees C) and continue to bake for another 60 to 75 minutes, until the crust is golden brown and the juices at the very center of the filling are actively bubbling (not just at the edges). Use a pie crust guard or aluminum foil to shield the edges if they start browning too quickly.
Remove the pie from the oven and place it on a wire rack to cool completely for at least 3 to 4 hours before slicing. This allows the filling to set properly.

Notes

Always watch your pie closely, as oven temperatures can vary. The key to a thick, non-runny filling is ensuring the cornstarch cooks completely with the juices all the way to the center of the pie until it reaches a vigorous boil. A lattice crust is ideal for observing this bubbling, confirming your pie is perfectly cooked and set.

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