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