A yummy, simple homemade blueberry pie is the ultimate definition of summer! Serve at your 4th of July block party, a family BBQ, or make it all for yourself. You deserve to be selfish sometimes!

picture of a slice of blueberry pie being held up to camera

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 that just don’t enjoy the heat, mosquitos, and the heat. Oh, I already mentioned heat? Oops, haha. But really, it’s the heat I hate most.

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, oh my my!

buckets of freshly picked blueberries being held by kids

While it’s only our second time doing it, blueberry picking has become one of our favorite family traditions to do right at the beginning of summer. For some reason, the blueberries taste sweeter when you’re doing all the work of picking them yourself lol!

freshly cleaned blueberries laid out on counter drying

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.

overhead shot of freshly baked blueberry pie before being sliced

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!

close up picture of freshly baked blueberry pie with juices coming out of the side

Fresh or Frozen. Which is better?

If you can’t get your hands on some fresh blueberries, frozen will work just fine! Don’t thaw the berries beforehand though. Instead, use the same amount of berries, but toss the frozen berries with a tablespoon or two of all purpose flour. This will help to absorb some of that extra moisture that will come out of those frozen berries.

blueberries in bowl on counter with lemon and rolling pin in background

Homemade Pie Dough or Store-bought?

I seriously have the worst luck with the pre-made, store-bought pie dough that you find in the refrigerated section. I’ve tried over 10 times to make that stuff work for me, but it always shrinks so much and really, it doesn’t taste that great.

rolled out pie crust ready to be placed on top of blueberries

But if you already have butter and flour on hand, you might as well give my Pie Crust recipe a try. It is so simple, and the crust is just so flaky and buttery, you’ll totally turn your back on that pre-made stuff forever!

unbaked blueberry pie with slits ready to be baked

Preventing a Bubbly, Soggy Bottom

Regardless if you use a homemade pie dough or store bought, definitely give that bottom pie crust several pokes from the tines of a fork. This prevents the sides and bottom from bubbling up during the cooking 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.

brushing and egg mixture over the unbaked pie dough

Alright, that’s enough blabbering from me now! Let’s get right into this classic, homemade blueberry pie recipe!

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freshlly baked blueberry pie with 'classic homemade blueberry pie' words over pie

A Classic, Homemade Blueberry Pie

A yummy, simple homemade blueberry pie is the ultimate definition of summer! Serve at your 4th of July block party, a family BBQ, or make it all for yourself.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 1

Total Time 1 10

Course Dessert

Servings 8 slices

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

* If using a full pie crust over top of the blueberry filling, make sure to make a few slits near the center of the pie to allow air to escape.

**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 tent a piece of foil over top of the pie to prevent further browning.