Blueberry pie with the best flakey and buttery homemade crust and a delicious, lightly sweetened blueberry filling – perfect served warm with a big scoop of vanilla ice cream!
Blueberry pie with a big ol’ scoop of ice cream is one of the best desserts in the world. This blueberry pie is full of beautiful fresh blueberries, for a sweet, tangy perfectly textured pie filling, with a crispy, flaky, buttery crust!
This pie is perfect made in the summer, with sweet, fresh, summer blueberries or for a perfect fruit pie to add to Thanksgiving dinner!
My husband’s favorite fruit in desserts is blueberry, blueberry pie, blueberry cobbler, blueberry cheesecake, blueberry ice cream, etc. I’d never actually made a blueberry pie for him, but I knew it was a recipe I wanted to perfect to make this year for Thanksgiving and I think I finally got it just right!
I had a couple failed attempts making the pie first, with the blueberry pie filling being completely runny even after letting the pie set for several hours. Now I’m all for a juicy filling, but this was like pure blueberry juice.
So I’ve got a couple tips that hopefully I can help you with to make sure this blueberry pie recipe turns out for you on your first try!
Tips for making the perfect blueberry pie:
- Use smaller blueberries. Smaller berries are less juicy than the big fat berries and will need less cornstarch to thicken the pie filling.
- Bake your pie until the filling starts bubbling throughout. Then bake it for about 10 more minutes. This allows the cornstarch to fully activate, to thicken the filling right. (We live in high altitude place, so mine most likely takes a little longer than yours if you live at sea level – but I baked this for 65 minutes)
- If your blueberries are a little tart you may need a little extra sugar. I’d add maybe one or two or three extra tablespoons, but too much more and it will affect the consistency of your pie filling since sugar soaks up some of the cornstarch.
- You need about 2 1/2 teaspoons to 1 tablespoon for every cup of fruit. This pie has 5 cups, so I used 5 tablespoons to make sure the filling thickened up nicely.
- The benefit of using cornstarch over flour is that you need a little less of it to get the same amount of thickening power.
I made my own all butter pie crust for this pie, which takes it to the next level – but if you are in a hurry you can throw it together with a pre-made crust as well! But let me tell you, this crust is so good – I baked up the extra pieces covered in cinnamon sugar and they are one of my favorite snacks!
The pie is, in my opinion, best topped with a big scoop of vanilla ice cream, or homemade whipped cream!
Looking for more delicious blueberry recipes?
- Blueberry Coffee Cake
- Lemon Blueberry Sweet Rolls
- Greek Yogurt Blueberry Pancakes
- Blueberry Cheesecake
For the Pie Crust:
- 2 1/2 cups flour
- 1 tsp salt
- 1 tsp sugar
- 1 cup cold butter (2 sticks, cut into cubes)
- 1/2 cup ice water
For the Blueberry Filling:
- 5 cups fresh blueberries
- 2/3 cup white sugar
- 5 TBS cornstarch
- 1/2 TBS lemon juice
- 1 TBS butter
For the Pie Crust:
- Mix together the flour, salt, and sugar in a large bowl.
- Add in the cubed butter.
- Using a pastry cutter (or two forks - though its much harder) cut the butter into the flour mixture until its well distributed, meal like consistency, with some pea sized pieces throughout.
- Drizzle in the ice water, while stirring the dough with a rubber spatula. Once the water starts to clump together start to work the dough together with floured hands.
- Fold the dough onto itself and mix until its fully incorporated.
- Split the dough in half.
- Flatten each half into 1 inch thick discs.
- Cover both in plastic wrap completely.
- Refrigerate for 2 hours (up to 4 days)
For the Blueberry Pie Filling:
- Carefully stir the blueberries with the lemon juice.
- In a separate bowl mix together the sugar, and cornstarch.
- Mix the sugar mixture in with the blueberries and stir together.
- Set filling aside as the oven preheats and you get your crust ready.
For the Pie:
- Preheat the oven to 400 degrees.
- Transfer the pie dough to a slightly floured surface. Gently roll out the pie dough, rotating the dough a quarter turn every few rolls to prevent it from sticking to the counter.
- Roll it until you have a 12inch circle.
- Roll the dough up onto itself to carefully tranfer it to a greased 9in pie dish.
- Tuck the crust into the bottom edges of the pan making it smooth all around.
- Spoon the filling into the crust, leaving any extra liquid in the bowl.
- Place the one tablespoon of butter pieces across the top.
- Roll out the second pie crust the same way as the first.
- Using a pastry wheel or pizza cutter, cut strips 1-2 inches wide. Cut 10 or more strips depending how thick you want them and how many strips you want in the lattice.
- Carefully thread the strips over and under one another, weaving them together to make a lattice top.
- Crimp the edges together with your finger or a fork to seal.
- Brush the top of the pie crust with the egg wash.
- Place the pie onto a cookie sheet and place into the oven.
- Bake for 20-25 minutes until the crust is starting to turn golden brown.
- Lower the temperature to 375 degrees.
- Cover pie crust edges with a pie shield or aluminum foil.
- Bake for an additional 30-40 minutes, until the filling is bubbling. Then bake for an additional 10 minutes.
- Remove from oven and allow pie to cool for 3-4 hours at room temperature to solidify and thicken up before serving.