This simple homemade blueberry pie is the ultimate definition of summer! Juicy blueberries, a crumbly crust, and the best part: the blueberry pie filling is not runny at all! It’s delicious, thick and scrumptious! Serve at your 4th of July block party, a family BBQ, or make it all for yourself.
I’ll be the first to admit: I’m not a fan of summer. I know, I know. I’m probably one in a handful of people in the world who just don’t enjoy the heat, mosquitos, and the heat. Oh, I already mentioned heat? I’m from the Central Valley in California where we see can see triple digits pretty much daily.
But, there are some amazing things about summer that can’t be ignored. Day trips to the mountains or the beach, backyard bbq’s, and spending more time with the kids at home. However, I think one of the greatest things about summer is all the fresh produce that becomes available. Tomatoes, watermelon, berries!
Blueberry picking has become one of our favorite family traditions to do right at the end of spring and the beginning of summer. For some reason, the blueberries taste sweeter when you’re doing all the work of picking them yourself lol!
Homemade Blueberry Pie
There are so many things you can make with blueberries: Blueberry syrup for pancakes and The Best Copycat Starbucks Blueberry Muffins are a couple of faves. But one of our favorite treats is this fresh blueberry pie.
The hardest part of this pie is the waiting. You need to allow the pie to rest once it’s done baking for several hours, to allow the juices to set so you won’t have a runny pie filling, which is the worst when it comes to pies! You want a thick filling that you can cut into, and this easy blueberry pie recipe is it!
There are so many things you can make with blueberries: Blueberry muffins, blueberry syrup for pancakes, or just topping off your favorite yogurt with them! But one of our favorite treats is a classic, homemade blueberry pie.
The hardest part of this pie is the waiting. You need to allow the pie to rest once it’s done baking for several hours, to allow the juices to set so you won’t have a goopy mess when you slice into it. But I promise you, it will be worth the wait!
The Players for this Blueberry Pie Recipe that is Not Runny!
Blueberry Filling:
- Blueberries – During the blueberry season, I love using fresh berries. You’ll need 4 1/2 cups of blueberries. But you can also you frozen blueberries too! See my notes below about using frozen berries.
- Sugar – Depending on the sweetness of your blueberries, you may have to adjust the amount of white sugar. I’ve found that 3/4 cups is plenty but you can go up to 1 cup if you find your blueberries are too tart.
- Cornstarch – To ensure that our blueberry pie recipe is not runny, we need a thickening agent and cornstarch will do just that! We will still have a juicy filling, but it won’t be a mess.
- Lemon – Fresh lemon juice and lemon zest will add a bright flavor to the pie, enhancing the overall taste of the blueberries.
- Salt- Just a pinch of salt is needed to bring all of the flavors together.
Pie Dough:
- Double Pie Crust – You can certainly use store-bought pie dough, but I honestly, never have any luck with it. I always use my Flaky Homemade Pie Crust and double the recipe. You can make a lattice top with your second disc of dough, or keep it simple with a full top crust with a few slits to vent.
- Egg – You’ll need to beat one room temperature egg to create a beautiful golden brown color on our flaky pie crust. We’ll also be using an egg wash on the inside bottom crust to prevent a soggy crust.
- Milk – The fat content in milk and the protein in the egg yolk contribute to the texture of the crust, resulting in a flaky crust.
- Sparkling Sugar – While optional, I use White Sparkling Sugar every time I make this great recipe. Not only does coarse sugar add a hint of sweetness, it adds a slightly crunchy texture to your top pie crust and looks beautiful.
Tools:
- Pie Pan – You’ll need a 9-inch pie pan to make the best blueberry pie! I own several of these Pyrex Glass Pie Pans and love them!
- Rolling Pin – A good rolling pin is essential to creating a lovely pie shell. I love my French Wooden Rolling Pin for rolling out pie crusts or to roll out my Small Batch Sugar Cookies.
- Pastry Brush – To brush your egg wash on the inside of the crust and on the top, I recommend a good Silicone Pastry Brush.
How to make this Classic Blueberry Pie
Place the oven rack in the lower 1/3 of the oven, and preheat the oven to 375 degrees Fahrenheit.
In a large bowl, combine all of the blueberry filling ingredients together.
In a 9-inch pie plate, line one of the pie dough crusts on the bottom of the dish. Using a fork, poke holes in the bottom and along the sides of the pie dough to prevent the pie dough from bubbling during baking.
In a small bowl, beat one egg and milk together. Brush the bottom and sides of pie dish lightly with a pastry brush.
Pour in your blueberry mixture. *Top with the other pie dough crust, creating fluted edges, or make a lattice crust.
Brush the top crust with a little more egg wash mixture and add a sprinkling of course sugar if desired.
Place the pie dish onto a baking sheet to prevent spills and **bake for 50-60 minutes.
Allow the pie to rest on a wire rack for at least 4 hours before cutting. The longer you allow the blueberry pie to sit and cool, the firmer and thicker the pie filling will be. I sometimes make this pie the day before just to ensure my pie filling is not runny.
Serve your pie warm and with a generous scoop of vanilla ice cream. Enjoy!
Notes:
*If using a full pie crust over the top of the blueberry filling, make sure to make a few slits near the center of the pie to allow venting.
**I would double-check at the 30-minute mark, to make sure the pie dough crust isn’t getting too brown. If that happens, you can place a piece of aluminum foil over the top of the pie to prevent further browning.
Storage and Reheating Instructions
To store any leftover blueberry pie, wrap your pie in plastic wrap and place it in the fridge for up to 4 days. If you enjoy your pie warm, place a slice of pie on a microwave-safe plate uncovered, and reheat for 30 seconds at 50% power.
Using Frozen Blueberries for Homemade Blueberry Pie
If you can’t get your hands on some fresh blueberries, frozen will work just fine. Don’t thaw the blueberries beforehand.
Instead, use the same amount of berries, but toss the frozen berries with two tablespoons of all-purpose flour. This will help absorb some of the extra moisture that will come out of those frozen berries.
Preventing a Soggy Bottom on your Blueberry Pie
Regardless if you use homemade pie dough or store-bought, give that bottom pie crust several pokes from the tines of a fork. This prevents the sides and bottom from bubbling up during the baking process.
Along with poking holes, I highly recommend brushing the bottoms and sides of your unbaked pie dough. This egg mixture will prevent from giving your crust a soggy texture. You’ll also want to brush the top of your unbaked pie dough with this mixture too, for a nice, brown color.
Pin it for Later!
If you end up making this Homemade Blueberry Pie Recipe, leave me a comment about how your pie turned out. I’d love to chat with you!
Want more dessert recipes? Check out these sweet treats next!
- Homemade Lunchbox Mini Funfetti Bites
- The Best Fresh Berry Summer Cobbler Recipe
- Starbucks Iced Lemon Loa Copycat Recipe
- Easy Fresh Strawberry Sheet Cake Recipe
- Fluffy Banana Bread Muffin Tops
- Starbucks Copycat Pumpkin Cream Cheese Muffins
- One-Bowl Fudgy Espresso Brownies Recipe
- Easy Homemade Applesauce Bars with Glaze
- The Best M&M Monster Cookies with Peanut Butter
- Cherry and Almond Thumbprint Cookies Recipe
- Homemade Chocolate Brownie Sheet Cake Recipe
A Classic, Homemade Blueberry Pie
Ingredients
Blueberry Pie Filling
- 4 1/2 cup fresh blueberries or frozen, not thawed
- 3/4-1 cup white sugar depending on sweetness of blueberries
- 5 tbsp cornstarch
- 1 juice of lemon
- 1 zest of lemon
- 1/4 tsp salt
Pie Crust
- 1 double crust pie dough or store-bought pie dough
- 1 egg
- 1 tsp milk
- 1 tbsp white sprinkling sugar or coarse sugar optional
Instructions
- Place oven rack in lower 1/3 of the oven, and preheat oven to 375 degrees Fahrenheit.
- In a large bowl, combine all ingredients for blueberry pie filling.
- In a 9 inch pie dish, line one of the pie dough crusts on bottom of dish. Using the tines of a fork, poke holes on the bottom and along the sides of the pie dough to prevent bubbling up while baking.
- In a small bowl, beat one egg and milk together. Brush the bottom and sides of pie dish lightly with a pastry brush. This prevents the bottom from getting soggy.
- Pour in your blueberry pie filling mixture. *Top with the other pie dough crust, creating fluted edges or make a lattice top.
- Brush the top with a little more egg/milk mixture and add a sprinkling of course sugar if desired.
- Place pie dish directly on oven rack (make sure it's in the lower 1/3 of your oven) and **bake for 50-60 minutes.
- Allow to rest on the counter for at least 4 hours before cutting.
Notes
1 John 3:1 - "How great is the love the Father has lavished on us, that we should be called children of God! And that is what we are! The reason the world does not know us is that it did not know him."
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