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.

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.

Print

Homemade Blueberry Pie

  • Author: Sally
  • Prep Time: 3 hours
  • Cook Time: 50 minutes
  • Total Time: 7 hours
  • Yield: 1 pie
  • Category: Pie
  • Method: Baking
  • Cuisine: American

Description

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!


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

Instructions

  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 9×2 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.

Notes

  1. Make Ahead & Freezing Instructions: 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.
  2. Blueberries: 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.
  3. 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.

Keywords: blueberry pie

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

116 Comments

Comments are closed.

  1. This is just beautiful. I love your summer pies. Ever since I began following you a few years ago I always make the pie/recipe you debut for 4th of July. Like, I know it’s going to be the best one you make for the summer.

  2. So pretty! Love the shot with the ice cream, of course 🙂 Thank you for the detailed steps, that always helps! Can’t wait to try this. I don’t think I’ve ever made blueberry pie before!

  3. Yum, yum, YUM!!!! Blueberry pie is already something that’s pretty hard to mess up completely, but with your recipe Sally, I know it’s sure to be extraordinarily amazing!

  4. Gosh, I wish my dad liked blueberry pie…or anything other than chocolate, for that matter…so I’d have a good excuse to make this immediately 😛 I guess I’ll go for it anyway, no excuse required! 😀 Lovely recipe and photographs!

  5. I LOVE pie! But somehow I never ate blueberry pie so far, will have to remedy that, this one looks so juicy, love that!

  6. The pie looks delicious! Just yesterday I made your Buttery Blueberry Streusel Muffins (I’m having one with coffee right now) and my husband said they are the best blueberry muffins he has ever had! Thanks for sharing Sally!

  7. I just had a total face palm moment when I read your explanation for cornstarch rather than flour. Why had that never occurred to me before! I’m definitely going to try that on my next pie. Which I’ve decided needs to happen more often because I’ve really fallen off my pie game lately. I used to do a farmer’s market bakery stall, and usually made around 18-20 pies the Friday before market. Since I’ve stopped doing the market, I haven’t made too many pies. I only recently made a few and both times, epic crust failures. I just don’t know where my mad skills have gone, lol. So I resolved to start making more pies to get back in the rhythm. You’re welcome, office mates. 🙂

    1. 18-20 pies in a day? Superwoman. And practice makes perfect. You’ll get back into the swing.

      1. To be fair, the baking was done by my mother and I together (best times in the kitchen). But between the two of us: all the pies, plus cinnamon and caramel rolls, quick breads, regular and specialty loaves of bread, cookies … so much baking. I definitely miss and don’t miss it, lol! But I love this summer of pie challenge you’ve written about. I’m already thinking of checking out fruit options when I head to the market today. So thanks for inspiring me to get back into it!

  8. Oh my heavens! I’ve recently been trying out more fruits I thought I once hated – blueberries are so nice and I can’t wait to turn them into PIE!! I’m glad there was an ice cream shot at the end – it’s basically a requirement for pie 🙂

  9. Blueberry is my absolute FAVOURITE variety of pie too. I love how many blueberries get put into it (I’ve never seen a recipe call for less than 5 cups!) I only make blueberry pie in the June-August months, but that’s what makes it all the more special and better since fresh blueberries are available rather than frozen. I’ve never put cinnamon in my blueberry pie before? I love cinnamon though, so I’d imagine I’d love it here. I’ll give it a try this way next time I make a blueberry pie (haven’t made one yet this summer!). Have a great weekend and a Happy Father’s Day Celebration, Sally 🙂 

    1. I love cinnamon in my blueberry muffins and just a touch of it in pie is absolutely delicious. Try it!

  10. Such lovely pies! I think I’ll make one with stars for my party on the 4th. I do love, however, that you make a true lattice. I hate when people just put the strips on top of the pie and do not weave them!! 
    Have a lovely day and eat some pie!!

  11. Sally!
    The pies look amazing!!  Your pics are always drool worthy but that one with the star crust…. I’m going to have dreams about it…. Blueberries are my FAVORITE berry!! I must make this pie!! I want to make all of them really,  cherry & the strawberry rhubarb, and lets not forget peach! The question is who will help me eat all these pies….? Thank you so much for all these wonderful recipes & teaching us so much about the baking world!  Enjoy your weekend!

  12. My dad loved pie also. He said there was only 2 kinds of pie he liked.. hot and cold ones.

    We had an older lady bake him a pie a week.. any kind of pie she wanted to. She called him “pie face”.. which made him mad, so he fired her, and I got the job. This blueberry pie looks great. Love the stars for the crust. I always enjoy your blog. I make a sour cream raisin pie that is wonderful, and also a white Christmas pie, among all the others. When he passed away, we served pie and hotdogs (another favorite)) for the funeral lunch.

  13. Sally I was hoping you’d post a recipe for a blueberry pie! A few weeks ago I made your strawberry rhubarb pie recipe with NJ strawberries (the local strawberry season in NJ is like three weeks!) and homegrown rhubarb and it was AMAZING! I threw out my old recipe and switched it with yours, loved it so much! Can’t wait to try this pie this weekend for my dad!

    1. Oh my gosh with all that local produce, I can’t even imagine how good that pie must’ve been.

  14. One of the best pie thickners you can use is Clear Gel by King Arthur Flour – order online..my berry pies are always perfect with this product

    – no runny pies ever!

    1. Everyone keeps suggesting it to me and I’ve yet to try it! I don’t know what I’m waiting for. Buying today.

      1. Make sure to use instant clear jel. Mix it with the sugar before blending it into the fruit. Regular clear jel is for making fruit fillings for canning. I buy Hoosier Hill from Amazon…you will never go back to cornstarch again. Also great to stabilize whipped cream for cream pie topping.
        Hoosier Hill Farm Instant Clear Jel, 1.5 Lbs.

        Thanks for all your hard work with your site.
        PS…don’t you love the pie song that Andie MacDowell sings in the movie “Michael”?

  15. Hi Sally!
    This pie looks absolutely delicious. Forgive me if this is a stupid question, but do you think I could incorporate pomegranate into this pie? I’ve never tried baking with pomegranate and I don’t know if I should use the juice or the seeds in the pie but blueberries and pomegranates are two of my dad’s favourite foods and I wanted to see if I could combine them both in one dessert for fathers’ day this weekend. If you have any tips, I’d really appreciate it!
    Thank you!

    1. I can’t see why not! Maybe replace 1 cup of blueberries with pomegranate? The pie will likely be super juicy, so keep that in mind. Great recipe idea!

      1. Thanks for the tip, Sally! I ended up trying it with juice instead of fresh pomegranate and it turned out pretty good and not runny at all! I used some pomegranate juice, corn starch, lemon juice, and brown sugar to make a thick syrup and then coated the blueberries in that before scooping them into the crust and baking according to your instructions. It was a hit at my family’s father’s day get-together 🙂

  16. You always seem to know when I’m looking for that certain “something” to make – this morning my co-worker and I were discussing making something with blueberries (for this weekend) and I told her to check out your website because you’d be sure to have something. (She was thinking a cobbler or something easy!) What a coincidence!! Haha 🙂 Have a great weekend –

  17. Sally, I love your site. I make your pumpkin pie every year and my husband claims it’s the best. He won’t eat any other pumpkin pie, unless he’s forced. 😉 I’ve been wanting to make blueberry and apple pie this summer so I’m so glad I found this recipe!

  18. Sally ~
    Thank you for sharing your wonderful blueberry pie recipe. I will definitely bake this! The last picture of the lattice pie with vanilla ice cream looks irresistible. I can just taste that buttery, flaky crust!

    Your childhood memory of your precocious self reminds me of mine – similar. My parents married December 17, 1950. I was born December 14, 1951. When I was little I thought it was hilarious to tell adults that I was born ‘3 days before my parents got married! hahahaha’. One evening our neighbor, who was running for state senator, called my Dad but I answered the phone first I was a chatterbox and so while waiting for Daddy to pick up the phone I gleefully said, ‘Guess what?! I was born 3 days before my parents got married!’

    Mom just smiled; Daddy wasn’t so amused. I’m sure our neighbor knew there was a missing detail in my story.

    Happy baking and keep those decadent creations coming, Sarah.

    Lisa (Wilmington DE native now stuck in Indy)

  19. My mom is making her yearly trip up here the first week of July.. She has about 20+ blueberry bushes at her little farm in GA. She froze a gallon bag for me so I can make her a pie while she is here. She is going to keep ice on them, but she feels after 13hrs in a cooler in the back of a truck they will be slightly thawed. Do you think refreezing them will mess them up? She said they are the fattest berries she has ever seen so I’m excited for the flavor burst.

    1. They’re going to be amazing! Refreezing won’t be an issue. Don’t thaw them for the pie.

  20. This looks so yummy! Do you think I can use a mix of frozen and fresh berries, or should I stick with all the same to make sure it cooks evenly??

    1. I’d stick with all the same if possible. For that very reason– even, balanced cooking throughout.

  21. I’m just realizing I’ve never had a Blueberry Pie before! Need to try this recipe ASAP. 

    P.S: I hope you have a Banana Cream Pie recipe booked for this summer as well! 

  22. I’ve never had blueberry pie before. Actually, the first time I even tried pie was this January when I made your apple crumble pie with salted caramel. It was to die for! I’m sure this would be just as good (maybe better since I love bluberries!). Love your recipes – you always keep me inspired! <3

1 2 3

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×