Is it even summertime if you're not eating a slice of fresh blueberry pie? The combination of flaky, butter crust with the sweet, juicy fruit filling makes for a perfect combination.

I love baking with blueberries because they're so easy to use. Blueberries don't require any pitting, chopping, peeling, slicing, or pre-cooking. Easy is winning in my book!

A freshly baked blueberry pie sitting on a table next to a bowl of lemons.

If you love blueberries as much as I do, then you must try my blueberry yogurt muffins or this delicious baked blueberry oatmeal.

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Ingredient Notes
How To Make A Fresh Blueberry Pie
Storage
How Do You Thicken Blueberry Pie Filling?
More pie recipes to consider:
Recipe

Ingredient Notes

Pie Crust: This pie crust recipe is perfection - buttery, flakey, and never fails! If you want to make this recipe even easier, you can use a store bought crust.
Blueberries: The star of the show! So be sure to buy the best fruit you can.
Cornstarch: This important ingredient ensure that the pie is juicy without it being too runny. If you don't use cornstarch, arrowroot powder or tapioca starch will make a good substitute.
Light brown sugar: To add the perfect touch of sweetness to the blueberry pie filling.
Lemon juice and zest: To add some fresh zesty flavor to the filling.

How To Make A Fresh Blueberry Pie

Line a pie dish with the crust, as well as cut strips of pastry for latticing the pie later.

Then make the easy blueberry filling by mixing all the ingredients together.
Once well combined, pour into the prepared pie dish and spread into an even layer.
Lattice the top of the pie with the prepared pastry strips.
Bake the pie and then enjoy! I like serving it with ice-cream, soft whipped cream, or warm custard!

A pie pan lined with unbaked pastry dough.

STEP 1: Line your pie pan with pie dough. Place the bottom crust in the freezer while you prepare the filling.

Fresh blueberries, sugar, cornstarch and lemon zest combined in a large mixing bowl.

STEP 2: Combine the blueberries, brown sugar, cornstarch, lemon zest and lemon juice in a mixing bowl. Stir to coat the berries.

Blueberry pie filling added to the unbaked pie shell.

STEP 3: Pour the blueberry pie filling into the bottom pie crust. Leave any juices in the bowl.

An unbaked blueberry pie topped with a lattice pie crust.

STEP 4: Add the top pie crust, I've done a lattice weave. Then brush the crust with egg wash and bake!

Expert Tips & Tricks

Throughout the process, you want the pie dough to stay as cold as possible as this ensures a flaky crust.
When adding the blueberry filling to the pie crust, avoid adding too much of the liquid as this can make the pie soggy.
Bake the pie on the lowest rack of your oven to ensure the bottom of the crust is fully baked and crispy.

A slice of fresh blueberry pie being served.

Storage

This pie can be kept at room temperature for 1 - 2 days. For longer storage, cover and refrigerate the pie. If refrigerated, the blueberry pie will keep for 5 - 7 days.

How Do You Thicken Blueberry Pie Filling?

To thicken a fruit pie, it is best to add some cornstarch or flour to the filling. This will thicken up the juices that the blueberries release when baking. Adding a thickening agent, such as cornstarch, flour, or tapioca, will help you to achieve your desired consistency. This pie recipe uses 6 tablespoons of cornstarch to make the perfect thick but still juicy filling.

More pie recipes to consider:

If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.

Recipe

Fresh Blueberry Pie

This fresh blueberry pie is a classic Summer dessert. Made with fresh, juicy blueberries and flaky, buttery pie crust it will be an easy favorite!

5 from 3 votes

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Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories/serving 355 kcal

Ingredients

▢ 1 Double Crust Pie Dough

Filling

Instructions

Preheat the oven to 400 °F (204 °C).
Line the bottom of a 9-inch pie pan with pie dough. Place the pan in the freezer while you prepare the filling.
1 Double Crust Pie Dough
To make the filling, mix the blueberries, brown sugar, cornstarch, lemon zest and lemon juice together in a large mixing bowl. Stir until well combined.
6 Cups Fresh Blueberries, ½ Cup Light Brown Sugar, 7 Tablespoon Cornstarch, 1 Lemon
Add the filling to the pie crust. Leave any juices in the bowl.
Use the second half of your pie dough to make a top crust. You can either do a lattice as I have done or use a solid crust. If you use a solid top, be sure to cut a few vent holes in the center.
Combine the egg, water and pinch of salt in a small bowl. Beat well. Brush the egg wash over the crust.
1 Egg, 1 Tablespoon Water, pinch Salt
Place the pie on a baking sheet (to avoid any oven messes) and bake on the bottom rack of the preheated oven for 1 hour. The juices should be very bubbly and the crust golden brown.

Notes

Throughout the process, you want the pie dough to stay as cold as possible as this ensures a flaky crust.
When adding the blueberry filling to the pie crust, avoid adding too much of the liquid as this can make the pie soggy.
Let the pie cool fully before slicing.
This pie can be kept at room temperature for 1 - 2 days. For longer storage, cover and refrigerate the pie. If refrigerated, the blueberry pie will keep for 5 - 7 days.

Nutrition

Calories: 355kcalCarbohydrates: 60gProtein: 4gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 20mgSodium: 188mgPotassium: 177mgFiber: 4gSugar: 26gVitamin A: 96IUVitamin C: 19mgCalcium: 34mgIron: 2mg

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