Our classic blueberry pie recipe isn't just easy to make—it's incredibly delicious too. The combination of fresh blueberries and sugar creates a perfect balance between the blueberries' natural tang and the sweetness of the sugar. Adding a bit of tapioca helps thicken the filling, and a touch of lemon juice and zest adds a refreshing twist.
This delicious mixture is nestled within our flaky, homemade pie crust made from shortening and butter. This combination creates a pie crust that's incredibly flaky and delightfully buttery, providing a wonderful foundation for showcasing the fruit filling.
If you prefer, you can also try making this homemade blueberry pie with our rich and buttery all-butter pie crust or your favorite pie dough.
For more favorite pie recipes, check out our pecan pie, pumpkin pie, sweet potato pie, and apple pie. Rest assured, following this recipe will result in a pie that's both delicious and perfect every time. Blueberry pie is a great way to celebrate the summer season. It's ideal for picnics, potlucks, or just enjoying at home with family and friends.🫐
How to Make Blueberry Pie
Note: The full instructions are provided in the recipe card below.
Divide the dough into two equal pieces. Roll out the one piece ⅛ inch / 0.3 cm thick and line the pie pan. Reserve the remaining dough, wrapped tightly, under refrigeration. Combine the blueberries, sugar, tapioca, vanilla, lemon juice, and zest.
Roll out the reaming dough ⅛ inch/0.3 thick. Lightly brush the edges of the lined pie dough with egg wash, place the berry mixture into the lined pie pan, and place the remaining rolled dough on top. Trim and crimp together the edges to seal. Make a few vents on top.
Alternatively, you can make Lattice Design by rolling out pie dough and cutting thin, even strips. Lay half of the strips vertically over the pie, folding back every other strip halfway.
Lay a horizontal strip across the unfolded vertical strips, then unfold the vertical strips over it. Repeat with alternate vertical strips until the lattice covers the pie. Trim and seal edges.
Using a pastry brush, gently brush the top of the pie crust with the egg wash, and then sprinkle turbinado sugar or cinnamon sugar evenly over the egg-washed crust.
Bake the pie at 400°F (204°C) until golden brown and the filling is bubbling, about 45 to 60 minutes. If you notice the crust is browning too quickly, you can use a pie shield to protect the edges from over-browning during baking.
Once baked, remove the pie from the oven and let it cool on a wire rack before serving.
Camila's Tip: Make sure the dough is chilled before rolling because if the butter in the crust becomes too soft, the dough will be difficult to handle. If necessary, work the chilled dough with the rolling pin until it is a malleable consistency.
See More Homemade Pie Recipes:
Recipe
Easy Blueberry Pie
Tools
- Pie Pan
- Knife or Pastry Wheel
- Pie Shield (Optional)
Ingredients
- 2 Pie crusts (click the link to make my homemade pie crust recipe) or you can use one 12 once box frozen pie crust (2 crusts), thawed
Blueberry Filling
- 680 g (1lb 8 oz) fresh blueberries
- 230 g (8 oz) granulated sugar
- 40 g (1-½ oz) tapioca starch
- 15 ml (1 tablespoon) fresh lemon juice
- zest from 1 lemon or ½ teaspoon ground cinnamon
- 5 ml (1 teaspoon) pure vanilla extract
Egg wash
- 1 large egg
- 15 ml 1 tablespoon cream or milk
Optional
- turbinado sugar or cinnamon sugar for sprinkling on the crust
Instructions
- Divide the dough into two equal pieces. Roll out the one piece ⅛ inch / 0.3 cm thick and line the pie pan. Reserve the remaining dough, wrapped tightly, under refrigeration. Combine the blueberries, sugar, tapioca, vanilla, lemon juice, and zest.
- Roll out the reaming dough ⅛ inch/0.3 thick. Lightly brush the edges of the lined pie dough with egg wash, place the berry mixture into the lined pie pan, and place the remaining rolled dough on top. Trim and crimp together the edges to seal. Make a few vents on top.
- Alternatively, you can make Lattice Design by rolling out pie dough and cutting thin, even strips. Lay half of the strips vertically over the pie, folding back every other strip halfway. Lay a horizontal strip across the unfolded vertical strips, then unfold the vertical strips over it. Repeat with alternate vertical strips until the lattice covers the pie. Trim and seal edges.
- Using a pastry brush, gently brush the top of the pie crust with the egg wash, and then sprinkle turbinado sugar or cinnamon sugar evenly over the egg-washed crust. Bake the pie at 400°F (204°C) until golden brown and the filling is bubbling, about 45 to 60 minutes. If you notice the crust is browning too quickly, you can use a pie shield to protect the edges from over-browning during baking. Once baked, remove the pie from the oven and let it cool on a wire rack before serving.
- Camila's Tip: Make sure the dough is chilled before rolling because if the butter in the crust becomes too soft, the dough will be difficult to handle. If necessary, work the chilled dough with the rolling pin until it is a malleable consistency.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
