Name: Classic Blueberry Pie
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: All-Purpose Flour: 2 ½ cups, forms the base of the flaky crust; Unsalted Butter: 1 cup, cold and cubed, makes the crust tender and buttery; Salt: ½ teaspoon, enhances flavor; Ice Water: 6 to 8 tablespoons, binds the dough; Fresh Blueberries: 5 cups, sweet and juicy filling; Granulated Sugar: ¾ cup, balances the tartness of blueberries; Cornstarch: 3 tablespoons, thickens the filling; Lemon Juice: 1 tablespoon, brightens the flavors; Lemon Zest: 1 teaspoon, adds fresh citrus notes; Ground Cinnamon: ½ teaspoon, adds warm spice; Egg: 1 large, beaten for brushing over the crust

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Is there anything more comforting than the scent of a blueberry pie baking in the oven? As the juicy berries bubble beneath a golden lattice crust, the whole kitchen transforms into a warm, fragrant haven. This Classic Blueberry Pie is everything a dessert lover dreams of—bursting with plump, sweet blueberries wrapped in a flaky, buttery crust that crumbles delicately with each bite. It’s simple, rustic, and absolutely irresistible.

Behind the Recipe

I still remember the first time I made a blueberry pie with fresh-picked berries from the local farm stand. My hands were stained with deep purple and my kitchen smelled like summer. This pie has been a staple at every picnic and family gathering ever since. It’s one of those recipes that brings people together, sparks smiles, and creates memories with every slice.

Recipe Origin or Trivia

Blueberry pie has deep roots in American tradition, especially in the Northeast and Midwest, where wild blueberries thrive. It became popular in the 1800s when settlers began using native berries in their baking. In fact, Maine is so proud of its wild blueberries that blueberry pie was named its official state dessert. With its flaky crust and vibrant filling, it’s no wonder this pie remains a timeless classic.

Why You’ll Love Classic Blueberry Pie

This recipe isn’t just delicious—it’s reliable, flexible, and perfect for any occasion. Let me tell you why it’s worth every bite.

Versatile: Works with fresh or frozen blueberries, and pairs perfectly with whipped cream or vanilla ice cream.

Budget-Friendly: Made with simple pantry staples and affordable seasonal fruit.

Quick and Easy: Minimal prep, no fancy techniques, just simple steps with big rewards.

Customizable: Add lemon zest, swap the lattice top for a crumble, or mix in other berries.

Crowd-Pleasing: A slice of this pie disappears fast at any potluck or party.

Make-Ahead Friendly: You can prep the crust and filling ahead of time for stress-free baking.

Great for Leftovers: Reheat a slice or enjoy it chilled the next morning with coffee.

Chef’s Pro Tips for Perfect Results

Want your pie to look and taste like it came straight from a bakery? Here are some insider tricks to help you nail it.

Use Cold Butter: It makes the crust flaky and light. Cut it into small cubes and keep it chilled until ready to use.
Chill the Dough: Let your dough rest in the fridge before rolling. This keeps the crust from shrinking.
Toss, Don’t Mash: Gently toss the blueberries with sugar and thickener so they stay plump and juicy.
Egg Wash Magic: Brushing the crust with egg wash before baking gives it that gorgeous golden finish.
Let It Cool Completely: The filling sets as it cools, so be patient before slicing.

Kitchen Tools You’ll Need

You don’t need anything fancy, just a few basic tools to make pie magic happen.

Mixing Bowls: For tossing the filling and mixing the dough.

Rolling Pin: Helps roll out your crust evenly.

Pie Dish: A standard 9-inch dish is perfect.

Pastry Cutter or Fork: To work the butter into the dough.

Pastry Brush: For that glossy egg wash finish.

Sharp Knife or Pastry Wheel: To create that classic lattice crust.

Ingredients in Classic Blueberry Pie

This pie shines because of its simplicity. Each ingredient plays its part in making something truly special.

All-Purpose Flour: 2 ½ cups, for the crust base which gives structure and a tender bite.
Unsalted Butter: 1 cup (cold, cut into cubes), creates a flaky and rich crust.
Salt: ½ teaspoon, enhances the overall flavor.
Ice Water: 6 to 8 tablespoons, binds the dough together while keeping it cool.
Fresh Blueberries: 5 cups, sweet and juicy, they are the star of the show.
Granulated Sugar: ¾ cup, sweetens the berries without overpowering them.
Cornstarch: 3 tablespoons, thickens the filling so it’s sliceable, not runny.
Lemon Juice: 1 tablespoon, brightens up the flavor and balances the sweetness.
Lemon Zest: 1 teaspoon, adds a fresh citrus note.
Ground Cinnamon: ½ teaspoon, subtle warmth that enhances the berries.
Egg: 1 large, beaten for brushing over the crust.

Ingredient Substitutions

No need to panic if you’re missing something. Here are easy swaps.

Unsalted Butter: Use salted butter, but reduce added salt slightly.

Cornstarch: Arrowroot powder or tapioca starch works great too.

Lemon Juice: Try apple cider vinegar or a splash of orange juice.

Granulated Sugar: Substitute with coconut sugar or light brown sugar for a deeper flavor.

Fresh Blueberries: Frozen blueberries work, just don’t thaw them.

Ingredient Spotlight

Blueberries: These antioxidant-rich berries become soft, sweet, and jammy when baked. Their deep purple juice creates that iconic pie filling.

Lemon Zest: A secret weapon in fruit pies, it enhances the blueberry flavor and adds a burst of freshness in every bite.

Instructions for Making Classic Blueberry Pie

Let’s roll up our sleeves and bring this pie to life. It’s easier than you think, and the payoff is absolutely delicious.

Preheat Your Equipment:
Preheat your oven to 400°F (200°C). Place a baking sheet on the bottom rack to catch any drips.
Combine Ingredients:
In a bowl, gently toss the blueberries with sugar, cornstarch, lemon juice, lemon zest, and cinnamon. Set aside.
Prepare Your Cooking Vessel:
Roll out one half of your chilled pie dough and fit it into a 9-inch pie dish. Trim any overhang.
Assemble the Dish:
Pour the blueberry mixture into the crust. Roll out the second dough half and cut into strips to form a lattice top. Weave the strips over the filling and seal the edges.
Cook to Perfection:
Brush the top crust with beaten egg. Bake for 45 to 50 minutes, until the crust is golden and the filling bubbles.
Finishing Touches:
Let the pie cool completely on a wire rack. This allows the filling to set.
Serve and Enjoy:
Slice and serve on its own or with a scoop of vanilla ice cream for the perfect finish.

Texture & Flavor Secrets

This pie is all about balance. The crust is crisp and buttery, providing the perfect shell for the jammy, tender blueberry filling. The cinnamon adds a whisper of spice while the lemon brings a pop of brightness. Together, the textures and flavors play off each other beautifully.

Cooking Tips & Tricks

Want to take things up a notch? Try these tips:

Chill your dough between each step to keep it easy to handle.
Use a pie crust shield or foil on the edges if they brown too fast.
Bake the pie on a lower rack so the bottom crust gets crispy.

What to Avoid

A few small mistakes can lead to a soggy or runny pie. Here’s what to watch for:

Skipping thickener. Without cornstarch or an alternative, the filling won’t set.
Not cooling before slicing. Warm pie = messy slices.
Overworking the dough. It makes the crust tough.

Nutrition Facts

Servings: 8
Calories per serving: 370

Note: These are approximate values.

Preparation Time

Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes

Make-Ahead and Storage Tips

You can make the dough a day ahead and keep it chilled. The whole pie can also be baked a day in advance. Store leftovers in the fridge for up to 4 days. Reheat slices in the oven to bring back the crispiness. You can freeze the unbaked pie for up to 3 months—just bake straight from frozen, adding extra time.

How to Serve Classic Blueberry Pie

Serve warm with vanilla ice cream, a dollop of whipped cream, or a drizzle of heavy cream. Add a sprig of mint for a pretty finish. It pairs perfectly with lemonade or a hot cup of tea.

Creative Leftover Transformations

Turn leftover slices into something new:

Pie Parfait: Crumble pie into layers with yogurt or whipped cream.
Pie Milkshake: Blend a slice with vanilla ice cream and milk.
Pie French Toast: Use pie as a filling between two slices of brioche for a decadent breakfast.

Additional Tips

Always taste your berries. If they’re very tart, you may want to add a touch more sugar.
Keep a baking sheet under the pie to catch any bubbling over.
If your dough cracks, patch it with a bit of water and spare dough scraps.

Make It a Showstopper

Brush the top crust with egg and sprinkle with coarse sugar for sparkle. Use small cookie cutters to add decorative shapes. Serve on a rustic wooden board or vintage pie stand for that wow factor.

Variations to Try

Mixed Berry Pie: Use a mix of blueberries, raspberries, and blackberries.
Crumb-Topped Pie: Skip the lattice and top with a cinnamon oat crumble.
Mini Pies: Make individual pies in ramekins or muffin tins.
Blueberry Lemon Thyme Pie: Add fresh thyme for a herbal twist.
Gluten-Free Version: Use a gluten-free flour blend for the crust.

FAQ’s

Q1: Can I use frozen blueberries?
A1: Yes, just use them straight from the freezer and increase the thickener slightly.

Q2: Why is my filling runny?
A2: It likely needs more thickener or wasn’t cooled long enough before slicing.

Q3: How do I prevent soggy bottom crust?
A3: Bake on the lower rack and use a preheated baking sheet.

Q4: Can I make the crust ahead?
A4: Absolutely. It can be refrigerated for up to 2 days or frozen for a month.

Q5: What can I use instead of cornstarch?
A5: Arrowroot, tapioca starch, or flour are good alternatives.

Q6: Do I need to blind bake the crust?
A6: Not for this recipe. The long bake time cooks it through.

Q7: How do I know it’s done?
A7: The crust will be golden and the filling bubbling through the lattice.

Q8: Can I use a store-bought crust?
A8: Yes, it’s a great shortcut if you’re short on time.

Q9: How long should it cool?
A9: At least 2 hours to let the filling fully set.

Q10: Can I add other spices?
A10: Definitely! A pinch of nutmeg or cardamom adds a cozy touch.

Conclusion

This Classic Blueberry Pie is more than just a dessert—it’s a celebration of simple ingredients coming together in the most delicious way. Whether you’re baking for a special occasion or just a weekend treat, trust me, you’re going to love this. Let the scent of warm berries and buttery crust fill your home, and don’t be surprised if everyone asks for seconds.