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Easy Blueberry Pie

My classic blueberry pie recipe isn't just easy to make—it's incredibly delicious too. The combination of fresh blueberries and sugar creates a perfect balance between the blueberries' natural tang and the sweetness of the sugar. Adding a bit of tapioca helps thicken the filling, and a touch of lemon juice and zest adds a refreshing twist. All of this delicious mixture is nestled within our flaky, homemade pie crust, providing the ideal foundation to showcase the tasty fruit. If you prefer, you can also savor this fresh blueberry pie with our rich buttery all-butter pie crust.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 8
Calories: 248 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 2 Pie crusts (click the link to make my homemade pie crust recipe) or you can use one 12 once box frozen pie crust (2 crusts), thawed
Blueberry Filling
  • 680 g (1lb 8 oz) fresh blueberries
  • 230 g (8 oz) granulated sugar
  • 40 g (1-½ oz) tapioca starch
  • 15 ml (1 tablespoon) fresh lemon juice
  • Zest from 1 lemon or ½ teaspoon ground cinnamon
  • 5 ml (1 teaspoon) pure vanilla extract
Egg wash
  • 1 large egg
  • 15 ml 1 tablespoon cream or milk
Optional
  • turbinado sugar or cinnamon sugar for sprinkling on the crust

Instructions

    Cup of Yum
  1. Divide the dough into two equal pieces. Roll out the one piece ⅛ inch / 0.3 cm thick and line the pie pan. Reserve the remaining dough, wrapped tightly, under refrigeration. Combine the blueberries, sugar, tapioca, vanilla, lemon juice, and zest.
  2. Roll out the reaming dough ⅛ inch/0.3 thick. Lightly brush the edges of the lined pie dough with egg wash, place the berry mixture into the lined pie pan, and place the remaining rolled dough on top. Trim and crimp together the edges to seal. Make a few vents on top.
  3. Alternatively, you can make Lattice Design by rolling out pie dough and cutting thin, even strips. Lay half of the strips vertically over the pie, folding back every other strip halfway. Lay a horizontal strip across the unfolded vertical strips, then unfold the vertical strips over it. Repeat with alternate vertical strips until the lattice covers the pie. Trim and seal edges.
  4. Using a pastry brush, gently brush the top of the pie crust with the egg wash, and then sprinkle turbinado sugar or cinnamon sugar evenly over the egg-washed crust. Bake the pie at 400°F (204°C) until golden brown and the filling is bubbling, about 45 to 60 minutes. If you notice the crust is browning too quickly, you can use a pie shield to protect the edges from over-browning during baking. Once baked, remove the pie from the oven and let it cool on a wire rack before serving.
  5. Camila's Tip: Make sure the dough is chilled before rolling because if the butter in the crust becomes too soft, the dough will be difficult to handle. If necessary, work the chilled dough with the rolling pin until it is a malleable consistency.

Notes

  • How to Store & Re-Heat
  • To store blueberry pie, cover it with plastic wrap or foil and keep it at room temperature for a day or two, or refrigerate it for up to 3-4 days, ensuring it's well covered to maintain freshness. For longer storage, freeze the pie by tightly wrapping it in plastic wrap and foil, storing it for up to 2-3 months.
  • When reheating, warm a slice in the microwave for 20-30 seconds or reheat the whole pie in a preheated oven at 350°F (175°C) for 15-20 minutes. Alternatively, use a toaster oven for individual slices to achieve a crispier crust. Just be cautious not to overheat and compromise the crust's texture.
  • How to Make-Ahead
  • To prepare blueberry pie ahead of time, make the filling by combining blueberries, sugar, and thickener, then store it in the fridge. Create the pie crust dough, divide it, and refrigerate. When ready to assemble, roll out the crust, add the filling, and bake. Alternatively, assemble the whole pie, freeze it, and bake from frozen when needed. This approach streamlines the process for easy pie-making and saves time on the day of serving.
  • How to Freeze
  • To freeze blueberry pie, assemble and cool it first. Wrap it tightly with plastic wrap or aluminum foil, label with date and type, and freeze for up to 2-3 months. No need to thaw before baking—place the frozen pie in a preheated oven, adjusting the baking time. This ensures a convenient and delicious treat whenever needed.