Are you looking for a classic blueberry pie recipe? This Homemade Blueberry Pie features from-scratch crust and a delicious, sweet filling made from fresh blueberries. This pie has rave reviews and has been pinned thousands of times.
Last month, I made my very first ever lattice blueberry pie. I was inspired by the several visit my family and I made to a local U-Pick blueberry farm.
There, we hand picked hundreds of fresh blueberries that were bursting with flavor. I’m not even kidding when I say that there is nothing tastier than a warm, ripened blueberry right off the bush!
So far, we have enjoyed blueberry pancakes, blueberry muffins, gluten free blueberry muffins, and even a homemade blueberry pie from scratch. I have to admit, that was huge for me considering I usually but store bought crust!
I am typically not fond of rolling out pie dough, or any dough for that matter, however I tried my mom’s recipe, and my homemade blueberry pie from scratch came out good.
No, it is not the prettiest pie, and surely will not win any awards in the best looking category, but it should win an award for the best tasting blueberry pie! Wow, was this perfectly flaky and a very flavorful pie for my first try using fresh ingredients.
I added a little freshly zested lemon, and a bit of cinnamon (as I would an apple pie) to give the blueberries a little flavor kick. It was well worth it in the end because this pie was good to the last bite of crust!
Filling ingredients
- 6 cups of fresh blueberries washed, and dried
- 3/4 cup of white sugar
- 1/4 cup of cornstarch
- 1/2 teaspoon of ground cinnamon
- 1/8 tsp of salt
- 3/4 tablespoon of fresh lemon zest
Make
Combine all ingredients in a large bowl using a rubber spatula. You will want to gently toss the berries. There is no need to squash them as they will naturally bust when baking.
Crust ingredients
- 2 1/2 cups of all-purpose unbleached flour
- 1 tablespoon of granulated sugar
- 1/4 tsp salt
- 2 sticks of unsalted cold butter from the fridge cut into little cubes
- 8 tablespoons of ice water
Egg wash
- 1 tablespoon of heavy cream
- 1 egg yolk
- coarse sugar for sprinkling over the crust *optional
Making the crust
From experience, I have found that working with pie dough by hand is the best. The saying clean hands are the best kitchen tool could not be any truer!
Mix your dry ingredients in a large bowl using a whisk, and then add the butter. The cold chunks of butter should be mixed into the flour using a pastry wheel, or your clean hands. You want the flour to go from looking like little peas to breadcrumbs.
Slowly add the water in to make a dough consistency. You may want to use your hands, or a spatula to work the dough into a large ball.
Once mixed, separate the dough into two balls, and place them between wax paper to make two even discs. Refrigerate them for one hour to make rolling out the dough as easy as “pie”.
Once you are ready to roll out the crust, preheat the oven to 400 degrees Fahrenheit.
On a well-floured surface, roll out one ball of pie crust dough using a floured rolling pin. This ball should be rolled out to be about 12 inches in diameter. You want to be able to have a little overlap since most pie dishes are 9 inches.
Roll out the second ball to 1/8″ thickness. Use a pastry wheel to cut the dough into 3/4 strips.
Fill pie crust with blueberry filling.
Now the not so fun part–the lattice.
Honestly, when it came time to creating the lattice, I didn’t use any fancy weaving method. I just eye-balled where I should place the strips. Some went parallel, and others horizontal. That is why my pies would never win awards for looks because they never look amazing LOL!! I did however, wash the pie with the egg wash (above) so that it would brown well.
Baking time
I baked this Homemade Blueberry Pie for 20 minutes on a baking sheet (prevent drips) for 20 minutes. I later reduced the heat to 350 degrees Fahrenheit and baked it for another 35 minutes. If your pie edges are over browning, you can use a pie shield.
MAKE SURE you allow the pie to SET for at least 2 hours before eating or it will not cut a pretty little slice. It will be more like a gooey mess!
This pie tastes delish, but hopefully you can make your’s look a lot better than mine! ~Enjoy~
Homemade Blueberry Pie
Equipment
- 9" pie dish
Ingredients
- 6 cups blueberries freshly washed, and patted dry
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 tsp ground cinnamon
- 1/8 tsp salt
- 3/4 tbsp lemon zest
Crust
- 2 1/2 cups all-purpose unbleached flour
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 1 cup unsalted butter
- 8 tbsp ice water
Egg Wash
- 1 tbsp heavy cream
- 1 egg yolk
- coarse sugar for sprinkling crust optional
Instructions
Pie Filling
- Combine all ingredients in a large bowl using a rubber spatula. You will want to gently toss the berries. There is no need to squash them as they will naturally bust when baking.
Crust
- From experience, I have found that working with pie dough by hand is the best. The saying clean hands are the best kitchen tool could not be any truer!
- Mix your dry ingredients in a large bowl using a whisk, and then add the butter. The cold chunks of butter should be mixed into the flour using a pastry wheel, or your clean hands. You want the flour to go from looking like little peas to breadcrumbs.
- Slowly add the water in to make a dough consistency. You may want to use your hands, or a spatula to work the dough into a large ball.
- Once mixed, separate the dough into two balls, and place them between wax paper to make two even discs. Refrigerate them for one hour to make rolling out the dough as easy as “pie”.
- Once you are ready to roll out the crust, preheat the oven to 400 degrees Fahrenheit.
- On a well-floured surface, roll out one ball of pie crust dough using a floured rolling pin. This ball should be rolled out to be about 12 inches in diameter. You want to be able to have a little overlap since most pie dishes are 9 inches.
- Roll out the second ball to 1/8″ thickness. Use a pastry wheel to cut the dough into 3/4 strips.
- Fill pie crust with blueberry filling.
Lattice
- Honestly, when it came time to creating the lattice, I didn’t use any fancy weaving method. I just eye-balled where I should place the strips. Some went parallel, and others horizontal. That is why my pies would never win awards for looks because they never look amazing LOL!! I did however, wash the pie with the egg wash (above) so that it would brown well.
Baking
- I baked this Homemade Blueberry Pie for 20 minutes on a baking sheet (prevent drips) for 20 minutes. I later reduced the heat to 350 degrees Fahrenheit and baked it for another 35 minutes. If your pie edges are over browning, you can use a pie shield.
- MAKE SURE you allow the pie to SET for at least 2 hours before eating or it will not cut a pretty little slice. It will be more like a gooey mess!
YUM! I am definitely going to be trying this recipe. Blueberry is my favorite!