Addictive Recipes from a Self-Taught Baker

Simply the Best Blueberry Pie

Simply the best blueberry pie! The filling's juicy but stable. The crust is buttery and flaky. Decorate however you'd like, but always serve with ice cream! sallysbakingaddiction.com

My dad and I have identical tastebuds. We’re pie people. And since Father’s Day is around the corner, I made homemade blueberry pie, his favorite variety. And he said it was “simply the best blueberry pie” he’s ever had. (Hi Dad I know you’re reading this and thank you for saying that and for naming this recipe and I know I’m the only person you follow on Instagram.)

Weird nerd alert fact about me: my dad’s birthday is the day after mine and when I was little, I thought it was HILARIOUS to tell people I was older than him. Like, I would talk about it throughout the year and laugh until my stomach hurt.

The things that entertain you at 11 years old before the existence of smartphones.

Want a blueberry pie recipe that stands the test of time? This one is it! Recipe and homemade pie crust on sallysbakingaddiction.com

Out of all my summer baking ideas, summery pies are at the top of my list to share on Sally’s Baking Addiction. No particular kind– just all of them. You know I love pie. You know I love baking pie. And you know I especially love eating the pie that I bake. But but but. I also love showing you how to bake pie. And encouraging you to bake pie. Summer goals, ok? *Hoping you’re a pie person too.*

There is something so soothing, satisfying, and stress-relieving getting your hands in there, making pie crust from scratch, and taking that first warm bite of your pie masterpiece. The buttery crust flakes in your mouth. All those juicy blueberries, apples, strawberries, whatever linger on your tongue. How satisfying is it all? Both the process and the taste. Makes you fall in love with food all over again because YOU MADE THIS FREAKIN PIE FROM SCRATCH.

Applause to you!

Homemade blueberry pie on sallysbakingaddiction.com

Now let’s get our hands and counters dirty.

Homemade blueberry pie on sallysbakingaddiction.com

Blueberries are showing their plump little faces in grocery stores and farmer’s markets. In fact, they’re probably on sale. Stock up! You’re going to need 6 cups of ’em for this blueberry pie.

I like to keep the filling “clean” and no that’s not the healthy clean, more like the minimal ingredients clean. (But since blueberries are a superfood, we can pretend it’s both cleans.) Other ingredients for that blueberry pie filling: sugar, cornstarch, a sprinkle of cinnamon, and a squeeze of lemon. I usually use cornstarch, instead of flour, as the thickener in summery berry pies. Why? For the same amount of thickening and holding power, you usually need much more flour than cornstarch. I don’t like tossing delicate berries with a heavy amount of thickener because the pies end up just tasting gummy and gooey rather than soft and juicy. So, I usually grab cornstarch because you need less. I use around 1/4 cup cornstarch for blueberry pie. It’s just enough to slightly firm those berries up, but not too much to take away from their beautifully juicy texture.

If your blueberries aren’t super sweet, feel free to add another few Tablespoons of sugar. I find 2/3 cup is the perfect amount for sweet summer blueberries. Also: the cinnamon is optional, but I love the very slight flavor there.

OH MY STARS.

Patriotic Blueberry Stars Pie on sallysbakingaddiction.com

Patriotic Blueberry Stars Pie on sallysbakingaddiction.com

I had so much fun baking a few blueberry pies the other week and this patriotic version may have been my favorite of them all. You can top the blueberry pie however you’d like whether that’s with an intricate lattice crust, festive stars for 4th of July, or even streusel if you’ve only got 1 pie crust. The stars are super simple; just roll the 2nd pie crust out and use a cookie cutter to make stars. Place on top. Everyone always thinks it’s the coolest thing when, in reality, it’s easier than any other way to top a pie. You’re literally just placing the cut-out shapes on top. No sealing the edges, no crimping, no weaving.

It can be our little secret, fellow pie peeps!

Simply the best blueberry pie! The filling's juicy but stable. The crust is buttery and flaky. Decorate however you'd like, but always serve with ice cream! sallysbakingaddiction.com

When all is said and done, there is really no trick to blueberry pie. You just have to take the time to make it right. And that includes letting the pie dough chill and the baked pie rest before digging in. It sounds incredibly silly considering that time is a luxury for us all, but I promise the result is worth the wait!

And you know what? This blueberry pie is simply the best I’ve ever had too.

Homemade Blueberry Pie

Ingredients:

  • homemade pie crust (my recipe makes 2 crusts; 1 for bottom 1 for top)
  • 6 cups (890g) fresh blueberries*
  • 2/3 cup (135g) granulated sugar
  • 1/4 cup (28g) cornstarch
  • 1/4 teaspoon ground cinnamon
  • 1 Tablespoon (15ml) lemon juice
  • 1 Tablespoon (15g) unsalted butter, cut into small pieces
  • 1 large egg, lightly beaten with 1 Tablespoon (15ml) milk
  • optional: coarse sugar for garnish

Directions:

  1. The crust: Prepare my pie crust recipe through step 5.
  2. Make the filling: Stir the blueberries, granulated sugar, cornstarch, cinnamon, and lemon juice together in a large bowl. Set filling aside as the oven preheats.
  3. Preheat oven to 400°F (204°C).
  4. Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9x2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust, leaving any excess liquid in the bowl (you don't want that in the filling-- discard it). Dot the pieces of butter on top of the filling.
  5. Arrange the lattice: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips 1-2 inches wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small knife to trim off excess dough. Crimp the edges with a fork, if desired. (Alternatively, you can top with pie crust stars, as pictured above. See notes below. Or simply cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents. Trim and crimp the edges. Or a crumble or streusel topping would be great as well.)
  6. Lightly brush the top of the pie crust with the egg/milk mixture. Sprinkle the top with a little coarse sugar, if desired.
  7. Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F (177°C) and bake for an additional 25-30 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
  8. Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

Make ahead tip/Freezing: This a great pie to make 1 day in advance since it is so juicy - the filling will have time to set overnight. The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Prepared filling can be frozen up to 3 months, thaw overnight in the refrigerator before using.

Recipe Notes:

*I strongly suggest using fresh blueberries, not frozen. The pie will be quite soupy if using frozen. If you decide to use frozen, do not thaw first. The pie will take several more minutes in the oven due to the increased liquid.

Pie crust stars: On a floured work surface, roll the 2nd crust out into a large circle about 12 inches in diameter. Use a star shaped cookie cutter (any size works) to shape into stars. Here is the cookie cutter I used. Arrange stars on top of filling and bake the pie as directed.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

You knew this ice cream shot was coming.

Want a blueberry pie recipe that stands the test of time? This one is it! Recipe and homemade pie crust on sallysbakingaddiction.com

4th of July Patriotic Blueberry Stars Pie on sallysbakingaddiction.com
Simply the best blueberry pie! The filling's juicy but stable. The crust is buttery and flaky. Decorate however you'd like, but always serve with ice cream! sallysbakingaddiction.com

129 comments

  1. I just tried making this but the chilled dough was so buttery I couldn’t lift it into the pie pan, it stuck and tore so much. I followed the recipe to a T. Not sure what I did wrong but I had to quickly substitute for store bought dough 🙁 

    • When it’s tearing from sticking, it sounds like there was too much water in the dough. If you’re rolling out and noticing the sticking, use very floured hands, surface, and rolling pin to help strengthen it.

  2. Hi Sally, 
    I was reading through the recipe before I make it tomorrow and had one quick question. In the instructions you state, “Spoon the filling into the crust, leaving any excess liquid in the bowl (you don’t want that in the filling– discard it).” 

    I’m just curious, why is that? I know the extra juice in applie pie is vital so I was wondering why you included this and if I’ve been making blueberry pie wrong all along.. lol! Thank you!

    • Too much liquid in the filling. Berries are incredibly juicy (as opposed to apples) and the filling will end up soupy. So discard those juices 🙂

  3. Can I use blackberries in place of the blueberries? My great grandmother used to make the best blackberry pie and of course never had a recipe (dash of this, pinch of that…) and this pie looks pretty darn similar. I’m hoping for the same results! 😉

  4. Hey there,

    I’m so very excited to make this pie! How did you make your egg wash? Any tips would be so appreciated. Your coloring and gloss is perfect and I want to try and recreate your stars!

  5. My 8yo grandson has picked this pie to make and enter in a local pie baking contest. Sadly, fresh blueberries are not on sale this week, so we bought Dole frozen blueberries. Is there anything he needs to know, change, or tweek with using frozen blueberries? I afraid they will end up being too juicy as they cook. Thank you for your help!

    • Hi Theresa– the pie will definitely be a little more liquid-y with frozen. Don’t thaw the berries. Keep them frozen. I do suggest fresh blueberries though. No other changes to the recipe, but make sure you increase the bake time.

  6. I made this crust and pie. The crust and the pie tasted great! however I would not make this recipe again. The blueberries did not breakdown enough. And it looked great too with the stars, I think I would try cooking the berries down a little first.

  7. How long should I increase the baking time when using frozen blueberries? Right now the pie has been in the oven for over an hour and the dough on top is still raw. Everything else looks good.

  8. Just made this today as well. At 45 min the blueberries were not broken down so I cooked it for an additional 10 minutes and removed the tenting. This seemed to fix the problem. It looks beautiful… hope it tastes as good as it looks

  9. I too had the same problem, my blueberries did not break down! :/ 

  10. I made this pie yesterday and used frozen blueberries. It was very soupy and did not thicken at all it seemed. Went strictly by the recipe. Flavorful, but so sad that it flopped. Definitely needed to add cooking time but this did not help. So we are enjoying blueberry soup!

    • Hi Linn! I suggest using fresh blueberries– not frozen. If you decide to try again, make sure they are fresh. See recipe note. Thank you for your feedback!

  11. Hi! I made this and the flavor was wonderful but it was still too runny even after draining the filling. Any ideas on how to fix this? Thanks!

  12. Made this for the 4th, your dad was right best blueberry pie. Made it with just picked blueberries, and served it with homemade vanilla ice cream. Will be making it a part of my menu for the 4th of July.

  13. This pie is in the oven right now but it looks like the bottom crust isn’t really browning. Any tips or suggestions? Followed your recipe for crust and filling exactly and we’re so excited to have some later. After almost 40 years I’ve just found out that Blueberry is my husbands favorite!

    • Hi Laurie! No browning around the edges or are you using a glass pan and can see the bottom isn’t browning?

  14. I used glass and could see that the bottom wasn’t browning.

  15. I used my own pie dough recipe but followed the rest. Came out great, perfect texture! I did cook mine a few extra minutes as I had placed on the bottom rack of the oven.

  16. My biggest problem when making blueberry pies (and cherry for that matter) is that the fruit cooks down so much that my top crust – usually a lattice – ends up floating above a large air gap with the fruit underneath. I was thinking of pre-cooking some of the blueberries to fill in the spaces between whole berries so it doesn’t collapse so much when it bakes. Any thoughts?

    • Your oven is to hot. It may heat up hotter than it actually says.. take it down 15• and see if that helps.

  17. Hi! I’ve made a few pies before, but never blueberry and never my own pie crust. I followed your directions really closely and even had my husband help so I could make sure not to mess up, and I know my oven is usually colder than a recipe calls for, so I turned my oven up to 415 and 365 instead of 400 and 350, plus I baked the pie for an extra five minutes. My pie turned out raw and runny and the you could still taste the corn starch. What did I do wrong?

    • Did you use frozen berries? Make sure they’re super fresh. Did they leak a lot of juice prior to baking? Trying to figure this one out!

      • They were fresh, wild blueberries. They didn’t seem to leak much juice, but I put them in with a wooden spoon not a slotted spoon or anything.

  18. Hi! Wondering if I did mini pies if the recipe would change at all! Thank you! 

  19. Is this a 9″ or a 10″ pie? Thanks!

  20. I had to give it a much longer baking time than suggested, almost a half hour more, this is because the lattice wasn’t browning and the bluberries were not breaking down, it may be because I do have a gas oven but I’m not sure

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