Perfect classic blueberry pie recipe with simple ingredients, flaky buttery crust is filled with fresh or frozen blueberry filling!

Super fresh and flavorful pie! The crust is incredibly light and flaky while the filling is luscious and bursting with blueberries. It is a simple pie recipe that is easy enough for anyone to make even beginners. Blueberries aren’t quite as sweet as strawberries but there is just something about blueberry is that is absolutely perfection.

How to Make Blueberry Pie?

• Buy or make pie crust, homemade or store-bought crust can be used, use a butter crust since it has a lot of flavor
• Make blueberry filling, mix together blueberries, sugar, cornstarch, lemon juice and cinnamon and stir so the blueberries are evenly coated
• Assemble, spread crust in a pie plate, add the blueberry mixture into the pie, top it off with another crust layer create a lattice pattern using the strips of dough, place 4-5 strips vertically over the pie, then weave 4-5 strips horizontally, going over and under each of the vertical strips, alternating between which strip goes over and under, cut the excess off the edges
• Bake, at 400 degrees for about 10 minutes, and the reduce the heat to 350 degrees and bake for an additional 30-40 minutes or until the crust is evenly browned and the filling is bubbly
• Let it cool, this step is very important because it allows the filing to thicken
• Serve

Why is My Blueberry Pie Runny?

First, use measuring cups and measuring spoons to measure everything properly to ensure best results.

There could be a few reason for runny pie, it was probably removed from the oven before the blueberries had a chance to boil and cook through. The bubbling of the filling in the oven activates the natural gelatin in fruit and the cornstarch. That is the key ingredient for thickening the filling.

You need to remember that when sugar is heated it becomes liquid, so too much sugar you add, the more watery the filling will become.

At the end, your pie needs to cool down to room temperature. This cooling time allows the cornstarch to work it is magic and thicken the filling.

How to Avoid a Burnt Pie Crust?

The filling in you blueberry pie needs to be baked through but you don’t want to end up with a burnt crust! The solution is to tent your pies. Just measure enough foil to wrap around your pie plus two inches extra. Fold the foil in half and gently wrap around the pie so the edge and outer part of the top are covered.

I leave the tenting on my pie for the entire bake but after 30 or so minutes of baking you can check in on it and remove the tending if it needs to get some more color.

Can you Make Blueberry Pie ahead of Time?

Yes, it can be made one day in advance. Once it cools down to room temperature, cover and chill in the fridge until you are ready to serve.

Can you Freeze Blueberry Pie?

Yes, you can freeze blueberry pie, once it fully cools down cover it in multiple layers of wrap and aluminum foil and freeze for up to one month. When you are ready to serve it, thaw overnight in the fridge and allow it to come to room temperature, but I am not fond of it because freshly baked pies always taste better than frozen ones.
The best way to celebrate blueberry season is with pie. The juicy, sweet and beautiful blueberries are the star of the summer dessert. Enjoy!

Easy Blueberry Pie

Recipe by lidiacookbookCourse: Dessert, PieCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

25

minutes

Cooking time

50

minutes

Total time

1

hour 

15

minutes

Perfect classic blueberry pie recipe with simple ingredients, flaky buttery crust is filled with fresh or frozen blueberry filling!

Ingredients

• 1 9-inch double crust pie dough

• 5 cups fresh blueberries, rinsed and well drained

• ½ cup white sugar

• ¼ cup cornstarch

• 1 tablespoon fresh lemon juice

• ½ teaspoon cinnamon

• 1 large egg

• 2 teaspoons water

Directions

• Preheat the oven to 400F degrees
• In a large bowl, mix the blueberries, sugar, cornstarch, lemon juice and cinnamon and stir so the blueberries are evenly coated
• On a floured surface using a floured rolling pin, roll out one disk of pie dough into a circle about 12-inches in diameter
• Transfer the dough to 9-inch pie plate
• In a small bowl whisk together the egg and water
• Brush the bottom of the pie dough with the egg wash
• Pour the blueberry mixture into the pie
• Repeat the rolling out process with the second ball of dough, this time slicing it into about 10 long, thin slices using a pizza cutter
• Create a lattice pattern using the strips of dough, place 4-5 strips vertically over the pie, then weave 4-5 strips horizontally, going over and under each of the vertical strips, alternating between which strip goes over and under
• Cut the excess off the edges
• Fold the edges over crimp with your fingers or press down with the tines of a fork
• Brush the top of the pie with the egg wash
• Bake at 400 degrees for about 10 minutes, and the reduce the heat to 350 degrees and bake for an additional 30-40 minutes or until the crust is evenly browned and the filling is bubbly
• Let the pie cool to room temperature before slicing and serving with whipped cream or ice cream if desired