Few things evoke the warm, comforting essence of home quite like the aroma of a freshly baked blueberry pie wafting through the air. With its flaky, golden crust cradling a luscious sea of plump, juicy blueberries, this timeless dessert has earned its place as a culinary masterpiece.
Homemade Blueberry Pie
This blueberry pie, made with fresh berries, is a beautiful sight with a lattice top.
Nothing screams “summer” quite like blueberry pie. This top-rated blueberry recipe will quickly become a seasonal staple in your home!
How to Make Blueberry Pie
You’ll find a detailed ingredient list and step-by-step instructions in the recipe below, but let’s go over the basics:
Blueberry Pie Ingredients
These are the ingredients you’ll need to make this top-rated blueberry pie recipe:
· Sugar: This blueberry pie recipe starts with a cup of white sugar.
· Cornstarch: Cornstarch thickens the blueberry pie filling, preventing runniness.
· Cinnamon: Ground cinnamon adds subtle warmth.
· Salt: A pinch of salt enhances the overall flavor of the blueberry pie filling, but it won’t make it taste salty.
· Blueberries: Of course, you’ll need fresh blueberries! If you can’t find fresh, frozen (and thawed) will work.
· Pie crust: Use a store-bought or homemade pastry crust.
· Butter: You’ll need just a tablespoon of butter.
How to Make Homemade Blueberry Pie
Here’s a very brief overview of what you can expect when you make fresh blueberry pie at home:
1. Sprinkle the berries with sugar, cornstarch, cinnamon, and salt.
2. Pour the filling into the bottom pie crust and finish with a lattice crust on top.
3. Bake until the filling is bubbling and the crust is golden.
Does Blueberry Pie Need to Be Refrigerated?
You can keep covered blueberry pie at room temperature for about two days. If you intend to keep the pie longer than that, you should keep it in the refrigerator. It will last there for up to five days.
Can You Freeze Blueberry Pie?
Yes, you can freeze blueberry pie. If you intend to freeze the pie, go ahead and bake it in a foil pan. Wrap the whole pan in storage wrap, then wrap it again in foil. Freeze for up to six months.
Allrecipes Community Tips and Praise
“I loved the pie,” says greg T. “It was delicious. I followed the recipe, except I didn’t bother with the lattice top. I also heated the blueberry mixture just enough to thaw my freshly frozen blueberries as this was a spur of the moment decision.”
“I followed this recipe down to a T, but one change that I made that I absolutely recommend is adding lemon juice,” according to one Allrecipes community member. “It does a phenomenal job of bringing out the flavor of the blueberries, and the pie has a nice tangy and tart taste as a result.”
“Best blueberry pie I’ve ever eaten,” raves Mel. “Easy directions. My family and I loved it!!! Plan to make it all blueberry season.”
Editorial contributions by Corey Williams
- ¾ cup white sugar
- 3 tablespoons cornstarch
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 4 cups fresh blueberries
- 1 (14.1 ounce) package double-crust pie pastry, thawed
- 1 tablespoon butter
Walnut Creek, CA 94598
Buy all 7 ingredients from this recipe for $23.56
Set an oven rack to the lowest position and preheat the oven to 375 degrees F (190 degrees C).
Mix sugar, cornstarch, cinnamon, and salt together in a bowl; sprinkle over blueberries.
Line a pie dish with one pie crust. Pour berry mixture into the crust and dot with butter. Cut remaining pastry into 1/2- to 3/4-inch-wide strips. Use the strips to weave a lattice top. Crimp and flute the edges.
Bake pie on the lowest oven rack until filling is bubbling and crust is golden brown, about 50 minutes.
This recipe originally indicated an oven temperature of 425 degrees F (220 degrees C). It was revised to 375 degrees F (190 degrees C) based on reviews.
Nutrition Facts (per serving)