Blueberry Pie Recipe
Posted Apr 08, 2020, Updated Oct 30, 2024
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This is the best homemade Blueberry Pie Recipe! It’s made from scratch with a fresh blueberry pie filling! Learn how to make blueberry pie with our detailed step-by-step instructions and video!
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.
One of my favorites is this blueberry pie recipe. It’s literally the best blueberry pie ever, and is a great way to use fresh blueberries when they’re in season, but you can also use frozen blueberries.
Serve it with a dollop of our homemade whipped cream or homemade vanilla ice cream, and you have total dessert perfection. Let’s walk through this beautiful process together, step-by-step!
Blueberry Pie Recipe: Ingredients & Substitutions
Here are a few notes about the ingredients in this homemade blueberry pie!
- Pie Crust. See this butter pie crust recipe for ingredient substitution notes. Or use a store-bought crust..
- Granulated sugar. organic cane sugar and light brown sugar are good substitutes.
- 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 cornstarch or all-purpose flour also work well in this recipe.
- Blueberries. Any fresh berry works exceptionally well in this recipe! To use frozen blueberries, thaw them in a colander in the sink to drain off excess liquid before using in this recipe. Or, try these pies: strawberry pie, raspberry pie, peach pie, cherry pie, or combine them all and make mixed berry pie!
How to Make Blueberry Pie
Let’s walk through this blueberry pie recipe step-by-step, and don’t forget to watch the vido.
Make the Pie Crust
The crust needs to chill for 1 hour, so it’s important to make it first.
I love this homemade 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.
Begin by pulsing the dry ingredients in the container of a food processor fitted with the “S” attachement, or in a large bowl (if you will be making the crust by hand).
Then, add the frozen butter and cold water and pulse to combine, or use a pastry cutter.
Next, form the dough into two discs and wrap tightly with plastic wrap. Refrigerate/chill for at least 1 hour, and up to overnight. If chilling overnight, store in plastic wrap and and airtight container or ziplock bag.
Next, roll out the crust into two circles. Use the bottom of the pie dish to measure the size needed.
If you’d like to make a lattice crust, have some fun with it! I love using pie crust cutters to cut out fun designs.
Chill the crusts while you make the filling.
Make the Blueberry Pie Filling
Make the blueberry pie filling by cobining the ingredients in a large bowl. Then stir until everything is combined.
Assemble the Blueberry Pie
Once the blueberry pie filling recipe is made, pour it into the bottom crust in the pie dish.
Then, form the top crust however you’d like.
If desired, make an egg wash and brush the crust with it before baking/
Bake
To bake the blueberry pie, begin by baking at a higher temperature. After 20 minutes, decrease the temperature and continue baking. This helps bake the crust without it becoming soggy.
Use a pie crust shield
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.
Cool & Serve
This blueberry pie recipe sets up as 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 homemade whipped cream, however you can top it with whatever you like (vanilla ice cream, cool whip, etc.). It also delicious plain, nothing extra required.
Store
Store leftovers in an airtight container at room temperature for 2 days, in the refrigerator for 1 week or in the freezer for 2 months.
Blueberry Pie Recipe FAQs
Yes, you can use frozen blueberries in this recipe.
Yes, I suggest thawing them for 30-60 minutes so the filling mixture is easier to stir and baking time is not effected.
This homemade blueberry pie relies on instant tapioca or tapioca starch as the thickener. You can also thicken this blueberry pie by substituting tapioca with one of the following ingredients:
Flour
Cornstarch
Arrowroot starch
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.
I always recommend baking pies with a pie crust shield to protect the outer crust from burning.
If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
Blueberry Pie
Equipment
- rolling
Ingredients
Pie Crust
- 2 ½ cups all-purpose flour
- 1 teaspoon fine sea salt
- 2 Tablespoons granulated sugar
- 1 cup salted butter (chilled, and cut into 1” pieces)
- ½ cup ice water
Blueberry Pie Filling
- 6 cups fresh blueberries
- ½ cup granulated sugar
- ¼ cup instant tapioca
- ¼ teaspoon cinnamon
- ¼ teaspoon fine sea salt
- 1 ½ Tablespoons lemon juice
- 1 teaspoon pure vanilla extract
Egg Wash
- 1 large egg yolk
- 1 Tablespoon whole milk
Instructions
Make the Pie 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
- Preheat the oven to 400*F.
- Place blueberries in a large mixing bowl.
- Add lemon juice and vanilla to the blueberries and stir to combine.
- In a small bowl mix together sugar, tapioca, cinnamon and sea salt.
- Add the dry ingredients to the blueberries and gently stir until it’s evenly distributed.
Assemble
- Pour the blueberry filling into the prepared pie crust.
- Top the filling with your desired pie crust shapes/design.
Egg wash:
- In a small bowl, whisk together the egg yolk and cream and lightly brush the pie crust with the mixture.
Bake
- 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.
- Bake the pie in the lower third of your oven for about 20 minutes.
- 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.
- 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.
- Place the pie on a wire rack to cool for at least three hours. Serve at room temperature.
Video
Notes
- Pie crust. see this pie crust recipe for ingredient substitutions. Or use a store bought crust to make it easier.
- Instant tapioca. tapioca flour/starch, arrowroot powder cornstarch or flour also work well in this recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I was looking for a recipe that used frozen wild blueberries, and tapioca. Tapioca is the right thickener for fruit pies. Thanks, Laura!
Absolutely love it. First time making a fruit pie and it was so delicious. I couldn’t find instant tapioca so I’ve used arrowroot starch and I used table salt but I’ve reduced the amount as instructed. It was just how I wanted it. Not too sweet or sour. Crunchy and buttery pastry though I made it too thin. I had the pie with clotted ice cream. Lovely pair. My friends liked them very much as well. I can’t wait to try other recipes.
I took this pie to a dinner party. Everyone loved it. The host called me to tell me that her family was fighting over the leftovers.My husband said this is the best, most perfect blueberry pie ever. Followed your recipe exactly. I went to our local blueberry farm and picked the berries myself.
WOW! That means so much to me Linda! You really can’t beat freshly picked blueberries baked into a pie!
you mention in the recipe that If necessary, remove the pie crust shield/foil in the last 5-10 minutes of baking.. how would
one know if this is a necessary step or not? thank you so much
If the outer crust isn’t browning or the same color as the top.
thank you. now I have 2 other questions after making the pie.
1. how do I prevent the crust outer layer from cracking? this happened as I rolled it out.
2. the instant tapioca granules didn’t dissolve fully into the pie. a good amount of them rose to the top and you can bite down on the crunchies as you eat the pie. do I maybe need a different brand that works better?
I made your pie today using instant tapioca. The tapioca is crunchy? Especially near the top. Flavor is great. Have you ever had this happen?
Hey Donna! No I haven’t had this happen! Make sure to thoroughly mix the filling and let it sit to avoid that in the future!
I used tapioca flour, instead, which is fine ground tapioca. No problems with this. Before making this pie, I had read that this happens often, and to use the flour to avoid.
Delicious pie & the crust was so easy! I may never use the folded premade crusts again. thanks.
This pie is simply delicious and so easy to bake. All my family loved it. I also had to use cornstarch and it worked out very well. Thank you for this lovely recipe.
This pie was delicious!
I’m so glad you enjoyed it Diane!
Hi Laura!
So I can add regular cornstarch (same amount) if I don’t have tapioca flour or instant tapioca?
Yes!
Thanks!
MMmmm…. Yummy. You totally have my heart whenever you show me a berry pie. 🙂