Literally the best, easy & simple homemade Blueberry Pie Recipe from scratch that you will ever try! It’s made with only a handful of ingredients and includes step-by-step instructions and photos for making your own butter pie crust! You need to make this amazing dessert this summer!
There’s nothing more therapeutic than making a homemade pie from scratch. I usually wait until the kids are in bed, turn on some music and drift away into my own little pie-making world, in which the only two inhabitants are me, and the glorious fruit-filled pastry before me.
However, I know that to some people, the task of making a pie from scratch seems daunting and unattainable. Don’t worry, I am here to help dispel any such fears by teaching you how to make this Blueberry Pie Recipe!
It’s literally the best blueberry pie recipe ever, and is a great way to use the delicious blueberries in season right now! So let’s walk through this beautiful process together, step-by-step!
How to make this Blueberry Pie Recipe
Make the pie crust
I am a sucker for an all-butter pie crust, so much so that I created a full tutorial and video on how to make the best pie crust! I really believe those little pockets of buttery perfection make an irresistibly flaky pie crust that pairs perfectly with fruity pie fillings! I’m going to share a few tips and tricks I have learned in my years of pie-making with you, to help ensure your blueberry pie recipe-making success!
Use freezing cold ingredients to make a flaky pie crust
Whenever I make a pie crust I cut the butter into chunks (as pictured below) and put them in the freezer for 20-60 minutes. It’s also helpful to measure out a little less than 1/2 cup of water and then put a few ice cubes in it so that it gets nice and cold too!
Why do we care that the ingredients are cold? Because the discernible chunks of butter in the crust make it deliciously flaky. Using cold ingredients makes it harder to mix the butter into the flour & sugar, which is exactly what you want to achieve the flakiest crust possible!
Can you make a pie crust with salted butter?
YES! I do, all the time. Unsalted butter works too, however I prefer it to be saltier tasting because it compliments the sweet blueberry pie filling so well!
How do you mix a pie crust?
There are two ways to mix a pie crust. I will discuss both below. (Also, see the full tutorial with a video on how to make an butter pie crust here)!
- Use a food processor. This is (obviously) the method I choose to use for a few reasons. 1) It’s easier 2) it’s faster and 3) I have always done it this way because I don’t own a pastry cutter! 😉 The only word of warning I have about using a food processor is that it is fairly easy to over-mix the dough. So you need to be sure to pulse to combine the ingredients until the mixture looks slightly sandy. You will know when it’s done when you can pinch it with your fingers and it holds together (like in the third picture above).
- By hand with a pastry cutter or fork. I have used a fork to make a pie crust in the past, however I find that I’m kind of slow and don’t mix the ingredients fast enough to keep them cold and ensure the butter stays in chunks in the dough. However, it is easier to not over-mix the dough when doing it by hand!
Both methods work well, and the benefit of both is that homemade pie crust is worlds tastier than anything you can buy in a store!
Chill the dough
After the dough is finished, dump it into a bowl and form it into two circles that are the same size. If your’e not great at eyeballing things (hello, I’m looking at myself), a food scale comes in handy here! Just weigh all the dough together, cut that number in half and make sure each portion of dough weighs that amount!
Wrap the dough in plastic wrap (tightly) and put it in the refrigerator to chill for at least 1 hour and up to overnight.
Rolling & Forming the dough
Once you’re ready to bake the pie, preheat the oven and roll out the dough. You will need to remove the circles from the fridge and let them sit at room temperature for about 5 minutes so they’re soft enough to roll (shorter if it’s a hot day)!
Use a pastry cloth!
Seriously I always roll my pie crusts out on a pastry cloth. It makes transferring it from the counter to the pie dish SO much easier! You can also use wax or parchment paper to roll out the crust if you do not have a pastry cloth!
If you prefer to just have a solid piece of crust on the top (no fancy shapes), simply roll both of the crust circles in this way. Just be sure to cut an “X” in top to vent the steam!
Making fun shapes.
If you want to make a lattice crust, check out this tutorial from Simply Recipes . I chose to do a mixture of pretty shapes and a lattice crust on this Blueberry Pie Recipe. Braiding pie dough isn’t easy, but it’s doable! I’m not going to lie, braiding the dough to make a pretty outer edge took longer than the rest of the blueberry pie making process for me! 😉
Use Pie Crust Cutters or Fondant Cutters!
I have a few sets of pie crust cutters from Williams Sonoma and love them! I also use fondant cut & press sets that I purchased from Hobby Lobby (with a 40% off coupon, nonetheless)! Both work extremely well in make pretty little pie crust shapes to top your pies with!
Chill the crust again
After you have formed the bottom crust in the pie dish and made the shapes you want for the top, put the crust back in the refrigerator to chill while you make the blueberry pie filling. You want it to stay cold so the butter doesn’t melt.
Make the Blueberry pie filling recipe
The blueberry pie filling recipe is SUPER simple and comes together in just a few minutes! Just be sure to mix everything thoroughly so that all the ingredients are evenly dispersed!
How do you make blueberry pie filling with frozen blueberries?
It’s summer, so fresh blueberries are readily available at a decent price! However, in the winter it’s totally acceptable to use frozen blueberries (that you either picked in the summer and froze yourself, or you purchased from the store)!
There is actually a slight benefit to using frozen berries because they’re picked at the peak of ripeness and frozen, so they retain more of the natural sweetness and nutrients!
Do you need to thaw frozen berries before baking?
YES! You do need to thaw the blueberries before baking them into this blueberry pie recipe. When I use frozen berries I put them in a mixing bowl, cover with saran wrap, and let them thaw on the counter all day or over night. If the berries release a lot of juice you will need to pour some of it off before baking to avoid a soupy blueberry pie!
It’s important to thaw the berries so that you don’t end up with a burnt crust and uncooked blueberry pie filling! Once the berries are thawed, simply proceed with the recipe as it is written!
Putting it all together
Once the blueberry pie filling recipe is made, it’s time to complete this Blueberry Pie Recipe! Simply pour it into the pie crust! Then you can have fun making the decoration on the top (or not, totally your call)! Work quickly to avoid the crust becoming too warm!
I love using an egg wash on my pie crusts because it give it a rich, deep brown color. It’s not necessary but it is highly recommended!
This blueberry pie recipe is baked in a pretty traditional way for fruit pies with an all-butter crust! Begin baking at a higher temperature and then after 20 minutes decrease it and continue baking. This helps bake the crust without it becoming soggy.
Protect the Crust from Burning
Use a pie crust shield to protect the outer crust from burning. If you don’t have a pie crust, you can make one yourself by cutting a circle out of aluminum foil that covers the crust and fits the outer edge of the pie dish.
If you find that the center crust is browning too fast, create a loose-fitting “tent” out of aluminum foil and place it over the entire pie. This way the filling will continue baking and the browning of the crust will be slowed!
Cool & Serve
This blueberry pie recipe sets up more the longer it cools. I recommend letting it cool for at least 3-4 hour before serving, or in the refrigerator overnight. Serve it room temperature or slightly cold, whichever you prefer!
We enjoyed this blueberry pie from scratch with a dollop of fresh whipped cream, however you can top it with whatever you like (vanilla ice cream, cool whip, etc.). It also stands on it’s own extremely well, nothing extra required!
Blueberry Pie Recipe: Ingredients & Substitutions
Here are a few notes about the ingredients in this homemade blueberry pie!
- Butter. To make this recipe dairy-free or vegan substitute vegan butter spread (like Earth’s Balance). Ghee is also a great substitution to make the pie dairy-free!
- All-purpose flour. To make this pie gluten-free, substitute an all-purpose gluten-free flour blend that is made to be a 1:1 substitute for regular flour!
- Granulated sugar. Coconut sugar could technically work, however I think it might impart a flavor that wouldn’t be quite as good as regular granulated sugar. I like to use Organic Evaporated Cane Sugar!
- Instant tapioca. this is one of my pie-making must haves. I absolute adore the flavor it adds to fruit pies! However, if you don’t keep it on hand, tapioca flour/starch, arrowroot powder or cornstarch also work well in this recipe!
- Blueberries. Any fresh berry works exceptionally well in this recipe (like in this Strawberry Pie)!
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Blueberry Pie Filling:
- 1 large egg yolk
- 1 TBS milk
Make the crust:
- Cut butter into ½“ cubes and place the in the freezer.
- Put dry crust ingredients in a food processor fitted with an “S” blade and pulse to combine.
- Add butter and water and pulse until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.
- Turn the dough onto a lightly-floured work surface and gather into a ball.
- Divide the dough in half, flattening each half into a flat circle, cover with plastic wrap, and refrigerate for at least one hour and up to overnight.
- After dough has chilled: Remove the dough from the refrigerator and let it sit at room temperature for 4-5 minutes until it’s soft enough to roll.
- Place ½ of the dough on well-floured surface or pastry cloth and roll into a circle that is the size of your pie dish.
- Carefully put the dough into the pie plate and store covered in fridge until ready to use.
- Repeat with the rest of the dough and form into your desired top shape (lattice, cookie cutter shapes, etc). Place dough in the fridge while you make the blueberry filling.
Make the Blueberry Filling
- 10. Preheat the oven to 400*F.
- 11. Place blueberries in a large mixing bowl.
- 12. Add lemon juice and vanilla to the blueberries and stir to combine.
- 13. In a small bowl mix together sugar, tapioca, cinnamon and sea salt.
- 14. Add the dry ingredients to the blueberries and gently stir until it’s evenly distributed.
- 15. Pour the blueberry filling into the prepared pie crust.
- 16. Top the filling with your desired pie crust shapes/design.
- 17. In a small bowl, whisk together the egg yolk and cream and lightly brush the pie crust with the mixture.
Bake the pie!
- 18. Cover the outer rim of the pie crust with a pie crust shield, or a piece of aluminum foil cut in the shape of the crust.
- 19. Bake the pie in the lower third of your oven for about 20 minutes.
- 20. After 20 minutes, reduce the oven temperature to 350 degrees F and bake the pie for about 40 – 50 more minutes or until the crust is a deep golden brown color and the juices are bubbling and thick. If necessary, remove the pie crust shield/foil in the last 5-10 minutes of baking.
- 21. If the top of the pie begins to brown too quickly before the filling bubbles, cover the entire pie with a loosely fitting tent of aluminum foil.
- 22. Place the pie on a wire rack to cool for at least three hours. Serve at room temperature! Or alternately, put the pie in the refrigerator overnight and serve cold.
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