Classic Blueberry Pie is a summer staple to me. Fresh-picked, sweet blueberries and a buttery homemade pie crust is one of my favorite combinations. While many classic blueberry pies have a hint of warm spice like cinnamon or nutmeg, this one skips the spices. Instead, bright lemon zest enhances the fresh blueberry flavor, and a hint of vanilla adds just enough warmth.
For the perfect, all-butter pie crust I have an entire Home Cook’s Guide to Pie Crust with my go to recipe. Homemade pie crust is how you get the most classic blueberry pie flavor.
A Quick Look At The Recipe
- Recipe Name: Classic Blueberry Pie
- Flavor: This pie has light vanilla & bright lemon zest to boost the blueberry flavor with no warm spices.
- Pro Tip: Let the pie cool completely before slicing so the blueberry filling has time to set for a picture-perfect slice.
- Pro Tip #2: This pie needs a long bake time. The filling needs to bubble so the cornstarch can fully thicken the blueberry juices. Use a pie shield or foil if the crust starts getting too dark.
SUMMARIZE & SAVE THIS CONTENT ON
Jump to:
Why You'll Love This Classic Blueberry Pie
- Classic, from-scratch pie: When you picture the perfect pie: a rustic lattice crust with amazing flavor served with a melting scoop of vanilla ice cream, this is the pie you picture.
- Easy Filling: Blueberry Pie filling is one of the easiest filling to make. There is no need to chop, peel or even smash. Just toss the ingredients in a bowl and they are ready. One of many reasons I love blueberry desserts.
- Blueberry-forward: No cinnamon or nutmeg. The filling is just sweet fresh blueberries with a touch of lemon zest and vanilla.
Ingredients You'll Need
- All-Butter Pie Crust: A homemade flaky pie crust gives this pie its buttery, crisp layers and pairs perfectly with the juicy blueberry filling.
- Fresh Blueberries: Fresh summer blueberries are the star of this pie, giving the filling its naturally sweet, juicy flavor. You can use frozen. Do not thaw them just go right from frozen.
- Sugar: Sweetens the blueberries and helps create that classic, syrupy pie filling.
- Lemon Juice: Adds a little brightness and acid to balance the sweetness. Natural pectin for setting the fruit.
- Lemon Zest: I love the way lemon zest enhances blueberries. This is not enough for the pie to taste very lemony.
- Vanilla Extract
- Cornstarch
- All Purpose Flour: can use gluten free flour 1:1
- Egg: for egg wash
How to Make Classic Blueberry Pie at Home
- Add filling ingredients. It will look very dry at first.
- Toss them until they look syrupy and wet like this!
- Add the filling to your pie shell in the pie dish.
- Start on your lattice. But you can do any type of crust top!
- Fold in your edges and crimp them going along the side. Continue with an eggwash and some coarse sugar.
- Bake at 400F° for 20 minutes and 375F° for the next 45. This pie could take 1 hour! Crust will be golden and filling very bubbly.
How to Make Blueberry Pie From Fresh Blueberries
I eat seasonally and buy from local farms whenever possible. There’s no better time to do it than when you’re baking with simple ingredients. Try a nearby you-pick blueberry farm for a fun day with the kids. Or maybe you have been seeing them at your farmer's markets. This is the time to make a blueberry pie with fresh blueberries. The instructions for making a pie with fresh-picked blueberries remain the same, but the product makes all the difference!
Local blueberries are often picked closer to peak ripeness and don’t have to travel as far as many grocery store berries. That can mean sweeter, more flavorful fruit. And I really love watching my kids pick something that we cook or bake with that night.
Tips for a Perfect Blueberry Pie
- Look for bubbling filling: The filling needs to get sufficiently hot for the flour and cornstarch to properly thicken it.
- Protect the crust when necessary: If the edges are browning too quickly, shield them while the filling finishes baking. I shield my crust almost the entire bake as it usually takes about 60 minutes.
- Let the pie cool completely: The filling continues setting as it cools; slicing a warm blueberry pie will give you a much looser, juicier slice.
More Recipes You'll Love
If you loved this classic blueberry pie recipe, try these next:
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Follow or tag me at @homecooksnotes on Instagram!
📖 Recipe
Classic Blueberry Pie
Ingredients
- 2 homemade pie crusts
- 2 lbs fresh blueberries , about 6 cups
- ¾ cup sugar
- 1 tablespoon fresh lemon juice
- 2 teaspoon lemon zest
- 1 ½ tsp vanilla extract or bean paste
- 2 tablespoon cornstarch
- 3 tablespoon all purpose flour
- ½ teaspoon kosher salt
- 1 egg & splash of milk or cream, lightly beaten
- coarse sugar optional
Instructions
- Pie Crust: If making 2 homemade pie crusts, prepare the dough and refrigerate for at least 45 minutes before rolling. If the dough has been refrigerated overnight, let it sit at room temperature until it's pliable enough to roll without cracking.
- Preheat Oven to 400°
- Start Filling: Add the 2 lbs fresh blueberries to a large bowl. Add the ¾ cup sugar, 1 tablespoon fresh lemon juice, 2 teaspoon lemon zest, 1 ½ teaspoon vanilla extract or bean paste , 2 tablespoon cornstarch, 3 tablespoon all purpose flour and ½ teaspoon kosher salt. Stir, tossing a good amount untl blueberries start releasing some natural juices and there is no visible dry ingredients.
- Roll out Crust: Roll out your pie crusts and place first one into 9inch pie dish. When oven is preheated, add blueberries to pie dish inside crust. Spread blueberries evenly. Cover the top with your second crust and crimp edges. Be sure to cut two small slits in the center.
- Bake: Beat egg & cream in a small dish and brush over crust before baking. Sprinkle with coarse sugar right before baking. Place in oven and bake 20 minutes. Lower temp to 375° & bake 35-45 more minutes. This pie can spill over so a baking sheet on the rack below to catch drippings is a good idea. If the crust is browning too quickly, add a pie shield or carefully tent with foil. Blueberries should be bubbling & crust will be golden brown. Remove from oven & let cool completely to set. It could take even longer depending on your oven.
- Cool completely. Transfer the pie to a wire rack and allow it to cool completely before slicing so the blueberry filling has time to set. For the cleanest slices, give it at least 3 hours (you may need 4). Serve with vanilla ice cream.
Comments
No Comments