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