Nothing says summer like homemade blueberry pie, and this is the best-tasting blueberry pie I've ever eaten! With an easy blueberry pie filling, made with mounds of fresh blueberries and a hint of lemon piled high inside a flaky pie crust, this recipe is sure to please any classic blueberry pie lover! Best of all, this recipe is full of tips to help you bake the perfect blueberry pie from scratch.
My favorite thing about blueberry pie is just how simple it is. Sweet fresh blueberries and buttery, flaky pie crust make for a seriously delicious combination. This classic blueberry pie recipe combines my favorite homemade pie crust with a super easy homemade blueberry pie filling (with a subtle hint of lemon to brighten the blueberry flavor) to create what is hands-down the most delicious blueberry pie I've ever eaten!
How to Make Blueberry Pie Filling From Scratch
Classic blueberry pie filling is incredibly simple to make from scratch! This easy blueberry pie filling recipe makes a filling that's packed with fresh blueberry flavor, enhanced with a hint of fresh lemon flavor, and thickened with a bit of all-purpose flour. This filling is not runny even though it's made without cornstarch.
To make this easy homemade blueberry pie filling, toss fresh blueberries with fresh lemon juice and a bit of lemon zest. Then simply sprinkle all-purpose flour and granulated sugar over the berries and toss to coat. That's it!
How to Avoid a Runny Blueberry Pie
There's nothing worse than spending time and effort to bake a pie only to have the filling fall apart when you go to slice and serve it. Here are my top tips for avoiding a runny blueberry pie:
- First, bake your pie using fresh, not frozen, blueberries, since frozen blueberries will release a lot more liquid while the pie bakes.
- Second, don't under-bake the pie. Just like with apple pie, the pie filling needs plenty of time to bake in order for it to set properly once the pie has cooled. Don't be fooled by the pie crust, which will begin to brown long before the pie is actually finished baking. To keep the pie crust from over-browning while the filling bakes, quickly but carefully open the oven and reach in to place a silicone pie crust shield or a bit of aluminum foil around the edges of the pie about 20 minutes after the pie goes into the oven.
- Third, bake your pie the day before you plan to serve it. The filling will firm up as the pie cools and continue to set over time, so letting the pie sit for a day before serving will help to ensure clean slices. Whatever you do, do not try to cut into a warm blueberry pie, as the filling will be quite soupy.
How to Store Leftover Blueberry Pie
Fruit pies, like blueberry pie, can be stored in a sealed container at room temperature or in the fridge for up to 3 days. I love this round container for storing pies (I use it to store cookies and single-layer cakes, too), but you can also use a large bowl placed upside down over the pie plate instead of a container. The pie will taste best at room temperature, so allow the pie to sit at room temperature before serving if storing it in the fridge.
Love this classic blueberry pie? Leave a review and be sure to check out these other blueberry recipes!
- Blueberry Lemon Snack Cake
- Blueberry Cookies with Streusel Topping
- Blueberry Muffin Scones
- Mini Summer Fruit Tarts
With an easy blueberry pie filling, made with mounds of fresh blueberries and a hint of lemon piled high inside a flaky pie crust, this recipe is sure to please any classic blueberry pie lover!
- 1 pie crust, refrigerated
- 6 cups (3 pints) fresh blueberries, rinsed and dried
- 1 1/2 T fresh lemon juice (from about half a lemon)
- 2 tsp. fresh lemon zest (from about half a lemon)
- 1/4 cup all-purpose flour
- 1/2 cup granulated sugar
- Prepare the pie crust dough in advance. The dough will need to be refrigerated for at least 2 hours. You can make the dough up to 3 days ahead and keep it refrigerated (wrapped tightly with plastic wrap) until you’re ready to bake your pie.
- Remove one disk of pie crust dough from the fridge and place on a cooling rack. Allow the dough to sit for 10 to 15 minutes while you prepare the blueberry filling so that the dough comes to a cool room temperature. (The dough should still be slightly firm, but not so cold and firm that it cracks significantly when rolled. If the dough feels soft or mushy when held or pressed with your thumb, it has become too warm and will need to be re-chilled before it can be rolled out.)
- Make the blueberry pie filling. In a large bowl, toss blueberries with lemon juice and lemon zest. Sprinkle the flour and sugar over the blueberries and gently toss to coat. Set aside.
- If you plan to cover the pie with a top crust, remove the second disk of pie crust dough from the fridge and place it on the cooling rack so that it can come to a cool room temperature while you roll out the first disk of dough. (If you prefer to top the pie with decorative star shapes as shown in this post, see the note below the recipe.)
- Place your oven rack in the bottom third of the oven and place a baking sheet onto the oven rack (this will catch any filling that bubbles out of the pie plate so that it doesn't drip into the oven). Preheat the oven to 425°F.
- Assemble the pie. Generously sprinkle flour on a pastry cloth or clean counter and onto your rolling pin so that the dough won’t stick when rolled. Place the first disk of dough onto the floured surface and roll the dough into a circle that’s 1/4 inch thick. (While rolling, be sure to alternate directions and roll your rolling pin beyond the edges of the dough to ensure an even thickness throughout. The circle should be a few inches larger than the diameter of your pie place.) Carefully lift the rolled out crust by sliding your arms underneath it and gently place the crust into a 9 inch glass pie plate. If you do not plan to cover the pie with a top crust, go ahead and crimp the edges of the pie crust; otherwise leave the edges be for now.
- Pour the blueberry filling into the pie plate over the bottom crust. The blueberries should reach to the edges of the pie and be slightly mounded in the center (they will cook down as they pie bakes).
- If you wish to cover the pie with a top crust, sprinkle more flour onto your pastry cloth or counter and roll the second disk of pie crust dough. Again, the rolled out dough should be 1/4 inch thick and a few inches larger than the diameter of your pie plate. Carefully lift the dough and gently place it over the blueberry filling. Fold the edges of the top crust under the edges of the bottom crust. Seal the edges of the crust by either pressing down all around the edges using the tines of a fork or by crimping the edges. Use a knife to make several small slits in the top crust so that air can escape while the pie bakes.
- Bake the pie. Place the pie plate onto the baking sheet in the oven and bake the pie for 20 minutes at 425°F, then turn the oven down to 350°F and continue baking for 40-45 minutes until the filling is thick and bubbly. (NOTE: A pie crust shield will come in handy to ensure the edges of the crust don’t burn. About 20 minutes after the pie goes into the oven, quickly but carefully open the oven and reach in to place a silicone pie crust shield or a bit of aluminum foil around the edges of the pie to keep the crust from burning while the pie filling continues to bake.)
- Allow the pie to cool completely (ideally overnight) on a wire rack before serving to ensure that the filling has time to set. Serve the pie at room temperature (or reheat the pie briefly in a pre-heated 325°F oven if you’d prefer to serve it warm).
Storage: Store pie in a sealed container at room temperature or in the fridge for up to 3 days.
Blueberry pie is best served the day after it's baked so that there's plenty of time for the filling to set before slicing and serving.
If you prefer to top the pie with decorative star shapes as shown in this post, crimp the edges of the bottom crust in step 6 and bake the pie as instructed. After baking the pie, roll out the second pie crust on a floured surface so that the dough is 1/4 inch thick. Use star-shaped cookie cutters to cut the pie crust and transfer the cut outs to a baking sheet lined with a silicone baking mat or parchment paper. Bake the pie crust shapes at 375°F for 12 to 15 minutes or until they are golden brown. Let both the pie and pie crust shapes cool completely before placing the pie crust shapes on top of the pie. This method will add about 10 minutes of prep time and 15 minutes of baking time to the total time estimated for this recipe.
Keywords: classic blueberry pie, homemade blueberry pie from scratch, pie crust stars
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