Homemade Blueberry Pie
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Fresh and simple blueberry pie — a classic homemade pie recipe with an all-butter crust infused with lemon. See the full recipe directions below for instructions on making the dough by hand or in a food processor.
This is a classic blueberry pie recipe, plain and simple, with no fancy crimping, cutting or other pastry tricks necessary.
While you can literally spend years learning the fine art of making a “perfect” pie, a delicious homemade pie — humbly imperfect — still tastes incredibly good. And just like first love, you’ll never forget the taste of homemade blueberry pie.
I’m talking about a forkful of pie, loaded with flaky crust and purple, tangy-sweet berries that burst in your mouth and leave your tongue a Harry Potter-shade of blue.
Perfect pie crust?
Where did that saying “easy as pie” come from? If it were true that nothing could be easier than making a pie, then why are so many otherwise good cooks afraid to tackle it?
I’m raising my hand here. It was only after realizing that I’m not interested in becoming some kind of master pastry chef that I let myself off the hook and dove headfirst into pie-making.
The pressure to make a flawless pie actually intimidated me from making pie in the first place. Which is ridiculous!
A slice of homemade pie is just about as homey as it gets, right up there with roast chicken, mashed potatoes and gravy. Really, life is too short for pie deprivation, so let’s get started!
Ingredients for homemade blueberry pie
This crust of this pie is filled with blueberries (because we love them!) My flaky butter pie crust recipe is one you can use with an array of fruit fillings.
It’s the same basic recipe as my favorite old-fashioned apple pie. To make a 9-inch, double crust pie, (one with a top crust and a bottom crust), you only need a few ingredients:
- All-purpose flour
- Butter (salted or unsalted)
- Sugar and fine salt
- Ice water
- Lemon (juice and zest)
Mixing the dough in a food processor is often my first choice because it’s stupid easy, but many pie purists frown on this because it’s less hands-on. It really doesn’t matter which method you use. Choose your own adventure!
Picture steps:
Start with 4 generous cups of fresh or frozen blueberries (no need to defrost). Mix the berries with sugar, cornstarch, and lemon juice. Transfer to a standard pie dish lined with a rolled-out disc of pastry.
Cover with the other piece of pastry. 
Press a rolling pin over the edge of the pan to trim off excess pastry. To vent steam, cut 4-5 slits in the dough.
Brush beaten over the top crust. Sprinkle with sugar. Bake the pie 60-70 minutes, until the crust is golden.
Tips and tricks for making pie crust
- Use cold butter. My trick is to cut the butter into cubes, put them on a plate and stick it in the freezer for a few minutes before mixing the dough.
- If you can, choose a plain glass or ceramic pie dish. These pans heats slowly and evenly, ensuring the crust and filling will be baked to perfection at the same time. Basic Pyrex-style pie pans are inexpensive and widely available. Stoneware pans are also good (and they look beautiful), but they are a bit more expensive.
- A few chunks of butter in the dough are fine – they create flaky air pockets while the pastry bakes.
- Lightly dust the discs with flour before rolling, and also your work surface. A granite or marble countertop is ideal, but a large cutting board or big sheet of parchment will work in a pinch.
- Rotate the dough frequently so it doesn’t stick. I use a bench scraper to nudge the dough without tearing it.
- You don’t need to stress about getting a perfect crimped edge — just pinch the edges of the dough firmly to seal and trim off the overhanging dough.
- Brush the top the unbaked pie with a beaten egg and a sprinkle of sugar. This makes a golden-crisp crust.
How long does a pie last unrefrigerated?
- Wrap any leftover pie and keep for up to 2 days, either at room temperature or in the refrigerator.
Homemade Blueberry Pie
Ingredients
- 4 cups blueberries, fresh or frozen
- ¼ cup (30 g) cornstarch
- ½ cup (60 g) granulated sugar
- 1 tablespoon (15 ml) fresh lemon juice
- 1 Double Crust Pie Dough, recipe follows
- 1 egg, lightly beaten
- 1-2 tablespoons demerara raw sugar
Instructions
- Preheat oven to 425 degrees.
- Toss the blueberries in a large bowl with the cornstarch, sugar and lemon juice.
- On a lightly floured sufrace, roll out one disc of pie dough into a 12-inch circle. Roll the circle around your rolling pin, then transfer to a 9-inch pie pan or dish by unrolling it over the pan. Gently press the dough into the bottom and up the sides, letting the excess hang over the edge of pan. Place in the refrigerator while you roll out the other half of the dough
- Roll out the remaining dough into a 12-inch circle.
- Add the blueberries to the pie pan. Place the second dough circle on top of the berries. Press the dough together around the edge of the pan to seal. Gently press a rolling pin over the edge of the pan to trim off any overhanging dough. If you like, crimp the edges or press with the tines of a fork to decorate. Or just leave it alone.
- Use a small, sharp knife to cut 5 or 6 4-inch-long slits around the top of the pie (this helps steam to escape as the pie bakes).
- Brush the egg over the top of the pie and sprinkle with sugar.
- Reduce the oven temperature to 375. Place the pie pan on a baking sheet and bake 60- 70 minutes, until the crust is deep golden on top and the juices are bubbling.
- Cool completely before serving (at least 2 hours, and preferably 4).
Karen’s Notes and Tips
- Keep the pie at room temperature 1-2 days, or refrigerated 3-4 days.
Nutrition
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
All Butter Pie Crust Recipe
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 tablespoons (30 g) granulated sugar
- 1 teaspoon fine sea salt
- 2 tablespoons (30 g) grated fresh lemon zest
- 12 tablespoons (180 g) very cold butter, cut into 1/2-inch cubes
- ½ cup (125 ml) ice water, plus more if needed
- 1 tablespoon (15 ml) fresh lemon juice or white vinegar
Makes 2 9-inch discs for a double crust pie
Instructions
Food Processor Pie Crust:
- Pulse the flour, sugar, salt and lemon zest in a food processor workbowl until combined.
- Add the butter and process until the butter forms pea-sized pieces (this will take just a few seconds). Add the ice water and lemon juice and pulse until the dough just begins to come together, but not so much that if forms a ball (that will toughen the dough) Add more water if it looks dry, one teaspoon at a time.
- Dump the dough onto a floured counter or work surface. Knead the dough into a smooth ball, then cut into 2 equal pieces. Flatten each piece into a flat disc. Wrap each disc in plastic wrap and refrigerate 1 hour or up to 1 day before using.
Rolling out the dough
- Smack one package of dough with a rolling pin to flatten. Unwrap and put the dough on a large floured counter. Sprinkle the top of the dough with more flour and roll the dough firmly away from you, turning the paper after each roll to create a circle about 2 inches larger than your pie dish (12-inches for a 9-inch pie). Sprinkle lightly with more flour if you notice the dough starting to stick.
Pie Crust without a food processor:
- In a large bowl, stir together the flour, sugar, salt and zest. Cut the butter into the flour with a pastry blender or a fork until the butter pieces are the size of large peas. Make a well in the center of the flour mix and add the water and lemon juice.
- Blend with a fork until the dough starts to come together. If there's flour on the bottom of the bowl, add more water a teaspoon at a time until you can gather the dough into a ball.
Karen’s Notes and Tips
- If the dough is very firm after chilling, leave at room temperature until it feels pliable.
- The key to great, flaky pie crust is starting with cold ingredients – especially the butter and water. One trick is cut the butter and place in the freezer for 15 minutes before mixing the dough. To make ice water, fill a liquid measuring cup with ice cubes, then fill with water. Let sit 5 minutes before measuring and making the dough (don't use the ice, though).
- Pie crust dough can be frozen for 3 months. Wrap securely in 2 layers of plastic wrap, then place the package in a zip-tip freezer bag.
Nutrition
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
This is the best pie crust & blueberry filling ever. I subs 1 cup of the AP for whole wheat pastry flour & the crust came out beautifully. All the butter really stood out in taste & texture. The family loved it! Thank you!
This blueberry pie looks like a piece of heaven! Such a beautiful dessert for the summer!
Hi Karen. This looks amazing. I might throw a few of my frozen cherries in it too. I was wondering if your bottom crust gets soggy with all the fruit juices.
Hi Mary! So glad to see your comment – The bottom crust doesn’t get soggy with the blueberries or when I make the pie with apples. But if you try adding in some frozen cherries, let them thaw and drain the juices. Add another tablespoon cornstarch (or flour) and use a glass pie dish. Let me know how it turns out!