Whether it is summer when blueberries are ripe or winter when frozen blueberries can help remind us of summer, it’s always the perfect time to make this homemade blueberry pie recipe. Thick, blueberry filling bakes to perfection in our perfect all-butter pie crust.
I tried so many fresh blueberry pies and some were watery or had so little filling. I wanted a pie like my grandmother made with a thick rich filling with soft delicious berries in between a flaky buttery crust.
So, I went to one of my favorite sources, America’s Test Kitchen, and this pie will not be a disappointment. Using their technique, I made just a few personal adjustments and created a pie that I couldn’t wait to share.
I’ll walk you through this homemade blueberry pie recipe and hope to answer any questions that you have so you can get this beautiful pie on your table.
Why You’ll Love Our Homemade Blueberry Pie
- Perfectly thick filling. The blueberry pie filling of this pie isn’t watery or thick like jelly. It’s thick and rich and all about the berries.
- Secret ingredient. Our special addition to this pie adds just the right of tartness to pull everything together. The pectin acts as a natural thickening agent too!
- Versatile. Most grocery stores carry fresh blueberries all year long. However, many in our community don’t have 24/7 access so we’re sharing tips for using fresh berries or frozen.
Ingredients and Substitutions For Your Homemade Blueberry Pie
- Double Crust Pie Dough. An all-butter homemade pie crust recipe with amazing flavor.
- Blueberries. Fresh blueberries are perfect. If you only have frozen, simply thaw them or at least partially thaw them before making the pie. You can set them on the counter to thaw or microwave them in a pinch.
- Granny Smith Apple. (The secret ingredient) The pectin in a Granny Smith apple will help thicken this pie.
- Sugar. Granulated white sugar.
- Cinnamon. A special touch that kicks this pie up a notch.
- Instant Tapioca. Ground. This is a thickening agent.
- Lemon Zest. For a little tartness and flavor.
- Lemon Juice. More tartness to counter the richness of the filling.
- Salt. Intensifies the flavors.
- Unsalted Butter. I like to keep the unsalted version on hand for baking.
Please note, that the printable recipe card has the full list of ingredients, quantities, complete instructions, and nutritional information. The following is a quick overview of the recipe.
How To Make A Homemade Blueberry Pie
Step 1: Roll out the pie dough.
Roll out the pie dough and cover the bottom of your pie plate. Refrigerate it for at least thirty minutes.
Step 2: Mash the blueberries.
Heat in a medium saucepan and use a potato masher to mash them up.
Step 3: Preheat the oven.
Preheat the oven to 400ºF and place the oven rack in the lowest position.
Step 4: Peel and shred the apple.
Remove excess liquid by wrapping the shredded apple in a clean kitchen towel and twisting it over a bowl.
Step 5: Mix the Filling.
Mis all of these ingredients together.
Step 6: Fill the pie.
Add the lattice top and brush it with an egg wash and a dusting of sugar.
Step 7: Bake the pie.
Reduce the temperature and bake until the filling bubbles and the crust is golden brown.
Step 8: Allow your beautiful blueberry pie to cool.
Hostess Tips for the Best Blueberry Pie Recipe
Refrigerating your crust until you fill it keeps the butter in the crust from becoming too soft which is what makes a flaky pie crust.
Sprinkling the top crust with egg wash and sprinkling it with turbinado sugar ensures a golden brown crust with a delightful crunch.
Putting your pie in a hotter oven causes the cold butter in the crust to burst creating a flaky crust. Reducing the temperature as well as baking your pie on the bottom rack of the oven ensures that the bottom crust bakes, preventing soggy crust.
Place the pie on a parchment paper-lined baking sheet to catch any drips as the pie bakes.
If your pie crust edges start browning too much, cover the edges with aluminum foil or a pie shield.
Popular Variations & Additions
- I added a bit of warm cinnamon to this classic. 1/4 teaspoon of nutmeg or cardamom would be a nice touch.
- To me, a classic blueberry pie needs a lattice pie crust. It may look complicated but a lattice crust is actually fun. I have step-by-step instructions in a video showing you how to make one. You could make a double crust or a crumble top if that’s what you prefer.
How To Reheat & Store Homemade Blueberry Pie
Best Way To Store This Recipe for Blueberry Pie Leftover
I prefer to refrigerate baked fruit pies. They are less likely to become watery.
How Long Will This Blueberry Pie Recipe Last in the Fridge?
Two days at room temperature or 4 days refrigerated covered with plastic wrap.
You can keep leftover blueberry pie in an airtight container in the refrigerator for four to five days. If it is just loosely covered and left in the pie plate it will still last for two or three days.
Can I Freeze Homemade Blueberry Pie
Freeze a whole blueberry pie and simply thaw it in the refrigerator or on the counter when you are ready for it.
Freezing individual portions in an airtight container is also a great idea. This will give you a grab-and-go dessert for surprise guests or a late-night craving. Simply thaw in the microwave and it’s ready to eat.
How To Reheat This Recipe for Blueberry Pie
If you love warm blueberry pie as much as I do, reheat your leftover slice of pie in the microwave for thirty seconds. If it still isn’t heated through to your liking, add ten or fifteen-second increments until it is perfect.
Best Homemade Blueberry Pie Recipe FAQs
Yes, do not thaw them. Cook half of the frozen berries over medium-high heat without mashing until they’re reduced to 1-¼ cups (12-15 min).
For a filled pie, such as this one do not poke holes in the crust.
Yes. Not technically, but they do keep longer. Plus, fruit pies tend to separate and become watery at room temperature. The warmer your climate, the more important it is to refrigerate your pie.
Berries should be rinsed and drained as well as inspected for mold or decay right before you use them. Don’t wash them as soon as you bring them home because they will break down quicker.
Our pie uses a brilliant combination of tapioca powder and pectin from the shredded apple for a perfectly thickened pie filling.
I have not tried these ingredients.
What to Serve with Your Homemade Blueberry Pie
Blueberry pie warm out of the oven, just as the filling has fully set, is absolutely perfect with a scoop of vanilla ice cream.
Cold blueberry pie is great on its own and also pairs well with homemade whipped cream or store-bought.
Gourmet coffee or dessert wine is always a good choice.
When I need to make several different pies for the holidays, blueberry pie is always a good choice for those who love fruit and don’t enjoy the traditional holiday flavors.
Other Pie Recipes You’ll Love
Easy Pear Pie Recipe with Fresh Pears
Old-Fashioned Lemon Icebox Pie
Fresh Peach Pie Recipe (No-Bake)
Old-Fashioned Strawberry Rhubarb Pie Recipe
I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.
Homemade Blueberry Pie Recipe
Ingredients
- 1 Double Crust Pie Dough chilled
- 6 cups blueberries divided
- 1 Granny Smith Apple peeled and shredded
- 3/4 cup sugar
- 1/2 tsp cinnamon
- 2 tbsp instant tapioca, ground
- 1 lemon zested
- 2 tsp lemon juice
- 1/8 tsp salt (pinch)
- 2 tbsp unsalted butter – diced
Egg Wash
- 1 egg
- 1 tbsp water
- 2 tbsp turbinado sugar – optional garnish
Instructions
- Roll out 1 disk of pie dough 12 inches and lay it into a 9-inch pie plate letting the edges hang over the sides. Wrap the dough-covered pie plate with plastic wrap and refrigerate it for at least 30 minutes.If preparing a lattice top, cover a baking sheet with parchment paper. Roll out the remaining disk of pie dough on a floured surface, approximately 1/8" thick, and cut it into strips 1/2" wide. Place them on the baking sheet and cover them with plastic wrap. Place it in the refrigerator while you prepare the filling.
Blueberry Pie Filling Recipe
- Place 3 cups of blueberries in a medium saucepan over medium heat. Using a potato masher, mash the berries several times until they start releasing some juice. Cook, stirring occasionally until half of the berries have broken down and the mixture has thickened and reduced by half, approximately 1½ cups, about 8 to 10 minutes. Let cool slightly.
- Adjust the oven rack to the lowerest position and preheat the oven to 400 °F.
- Peel and shred the Granny Smith apple. Wrap it in a dish towel over a bowl and twist the towel to wring the apple dry of excess juice.
- Using a large bowl, add the apple, sugar, tapioca, lemon juice, lemon zest, salt, cooked blueberries, and the remaining 3 cups of uncooked blueberries. Stir together.
Assemble and Bake
- Remove the pie crust from the refrigerator and fill it with the blueberry filling and add the diced butter to the top.
- Top the pie with a second crust or the lattice crust and flute the top and bottom crusts together. Beat the egg with the tablespoon of water in a small bowl and brush the top with the egg wash. Sprinkle the top with turbinado or white sugar.
- Beat the egg with the tablespoon of water in a small bowl and brush the top with the egg wash. Sprinkle the top with turbinado or white sugar.
- Place the pie on a parchment paper or foil-lined baking sheet and place and bake for 25 minutes. Reduce the oven temperature to 375 °F and bake for an additional 35 to 50 minutes longer. The filling should be bubbling and the crust golden brown.
- Let the pie cool on a wire rack until the filling has set, approximately 4 hours, and serve.
Notes
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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This homemade Blueberry Pie recipe post was updated to include tips to make it. There were no changes made to the recipe.
Susannah
Thursday 6th of October 2022
Loved this. This is going to be on regular rotation at our house next summer!
Julie Menghini
Friday 7th of October 2022
Thank you!
Mindy
Thursday 6th of October 2022
SO good! Husband even had two slices! I can't wait to make this again!
Julie Menghini
Friday 7th of October 2022
Thanks, Mindy! Same here!
Kathi
Tuesday 4th of October 2022
Brilliant! Love using the apple for it's pectin! And loved that you use some cooked and some fresh blubs! My family is raving about this pie!
susan | thewimpyvegetarian
Tuesday 4th of October 2022
I love that you added a grated apple for its pectin!! That's totally genius!!
Michaela Kenkel
Tuesday 4th of October 2022
This pie recipe needs to have a TEN STAR rating! So good!