The Best Homemade Blueberry Pie Recipe

What You’ll Love About This Recipe

This homemade blueberry pie is a crowd-pleaser, with its juicy filling and flaky crust that’s perfect for any occasion. You’ll love how simple it is to make, even if you’re new to baking.

• Bursting with flavor: Fresh blueberries create a sweet-tart filling that’s irresistible.
• Easy to make: With just a few basic ingredients, this recipe is foolproof.
• Perfect texture: The buttery crust balances the soft, jammy filling for the perfect bite.

Recipe

Nothing beats the comforting taste of a homemade blueberry pie, bursting with juicy berries and wrapped in a flaky, buttery crust. This classic dessert is perfect for summer gatherings or any time you crave a sweet, fruity treat.

Ingredients:

• 2½ cups all-purpose flour
• 1 teaspoon salt
• 1 cup unsalted butter, chilled and cubed
• 6-8 tablespoons ice water
• 4 cups fresh blueberries
• ¾ cup granulated sugar
• 3 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• ½ teaspoon ground cinnamon
• 1 egg (for egg wash)
• 1 tablespoon coarse sugar (for sprinkling)

Instructions:

1. Prepare the crust: In a large bowl, mix flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Divide into two disks, wrap in plastic, and refrigerate for at least 1 hour.
2. Make the filling: In a bowl, combine blueberries, sugar, cornstarch, lemon juice, lemon zest, and cinnamon. Stir gently and set aside.
3. Assemble the pie: Roll out one dough disk into a 12-inch circle and fit it into a 9-inch pie dish. Pour in the blueberry filling. Roll out the second dough disk, place it over the filling, and crimp the edges to seal. Cut slits on top for venting.
4. Bake: Preheat oven to 375°F (190°C). Brush the crust with beaten egg and sprinkle with coarse sugar. Bake for 45-50 minutes until the crust is golden and the filling is bubbly. Let cool before serving.

Notes:

• If using frozen blueberries, do not thaw them before mixing.
• For a crispier crust, chill the assembled pie for 15 minutes before baking.

Equipment:

• 9-inch pie dish
• Rolling pin
• Pastry brush
• Mixing bowls

Time:

• Prep time: 30 minutes
• Cooking time: 50 minutes
• Total time: 2 hours (including chilling)

Cuisine: American

Serving: 8 slices

Nutrition

Here’s a quick overview of the nutritional content per serving of homemade blueberry pie.

What To Serve With It

I love pairing my homemade blueberry pie with a scoop of creamy vanilla ice cream—it’s a classic combo that never disappoints. If I’m feeling fancy, I’ll add a swirl of whipped cream, turning each slice into a sweet, fluffy masterpiece. Both options make the pie even more irresistible, and I can’t wait to see what you try!

Ice Cream Pairings

When it comes to serving blueberry pie, you can’t go wrong with a scoop of ice cream—it’s the perfect partner. Vanilla’s classic sweetness balances the pie’s tartness, while cinnamon swirl adds a cozy warmth. For a richer twist, try caramel or butter pecan, their nutty notes complementing the berries. If you love contrast, mint chip’s cool freshness cuts through the pie’s richness. Even coffee ice cream works, its bold flavor standing up to the fruit. Just don’t overpower the pie—let it shine. A small scoop melts into the crust, creating bites that are creamy, fruity, and utterly irresistible.

Whipped Cream Swirls

Though ice cream’s a crowd-pleaser, whipped cream swirls add a lighter, dreamy touch to blueberry pie. I love how they melt just slightly into the warm filling, creating creamy pockets that balance the tartness. A dollop of homemade whipped cream—lightly sweetened with vanilla—feels elegant yet effortless. You can pipe it in swirls for a bakery-worthy finish or spoon it on casually for a rustic look. Either way, it’s a must-try. The airy texture contrasts perfectly with the pie’s crisp crust, and it’s so simple to whip up while the pie cools. Trust me, one bite and you’ll never skip this pairing again.