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Homemade Blueberry Pie Recipe

This delicious easy-to-make classic homemade blueberry pie recipe is served up with ice cream and whipped cream for the ultimate dessert.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 9
Calories: 342 kcal
Course: Dessert
Cuisine: American

Ingredients

  • pie crust recipe x 2
  • 6 cups of rinsed fresh blueberries
  • Juice of 2 lemons
  • 1 teaspoon of cinnamon
  • 1 cup of sugar
  • ¼ cup of Bob’s Red Mill All-Purpose Flour
  • 2 tablespoons of unsalted butter melted
  • 1 tablespoon of turbinado sugar

Instructions

    Cup of Yum
  1. In a food processor, process flour, butter, sugar, and salt until the fat is the size of a small pea.
  2. Drizzle in some cold water until the dough moistens up.
  3. Next, sprinkle some flour on a cutting board or clean surface and place the pie dough on the floured surface.
  4. Form the dough, do not overwork it, then separate them into two dough balls.
  5. Once formed, roll out the dough balls until they are large enough to fill up a 9" pie tin.
  6. Stack the dough in between parchment paper on a sheet tray and chill.
  7. Lay one of the rolled-out dough balls into the pie tin and set the other aside.
  8. In a large bowl, mix together blueberries, lemon juice, cinnamon, sugar, and flour until thoroughly combined.
  9. Once mixed, place in the pie tin with the dough in it.
  10. Cover the pie with the other rolled-out dough ball and trip around off any access dough.
  11. Crinkle the edges or press with a fork.
  12. Brush the top of the pie with melted butter and evenly sprinkle on the turbinado sugar.
  13. Slice some slits in the top of the pie and bake at 375° for 35-40 minutes or until the pie is browned on top and firm and reaches an internal temperature of 210°.
  14. Once cooked, remove from the heat, and let cool completely on a rack.
  15. Serve with ice cream, whipped cream, and mint.

Notes

  • Make-Ahead: You can make this blueberry pie up to 2 days ahead of time.
  • How to Store: Store this covered in the refrigerator for up to 5 days. This will freeze covered for up to 3 months. Thaw it in the refrigerator for 1 day before slicing and serving.
  • If using frozen blueberries, be sure to mix in 2 tablespoons of cornstarch to make sure the filling stays thick.
  • You make slices on the top of the blueberry pie so the steam can escape and the top of the crust doesn’t puff up too much but instead forms into the pie.
  • If you want, you can use a store-bought crust.
  • For more lemon flavor, you can also add lemon zest from 1 lemon while mixing the blueberries before adding to the pie tin.
  • Instead of using butter on the crust before baking, you can use egg wash which is 1 egg mixed with 1 tablespoon of milk.
  • You can make a lattice top instead of a pie dough covering the top completely.

Nutrition Information

Calories 342kcal (17%) Carbohydrates 74g (25%) Protein 5g (10%) Fat 4g (6%) Saturated Fat 2g (10%) Cholesterol 7mg (2%) Sodium 154mg (6%) Potassium 121mg (3%) Fiber 4g (16%) Sugar 35g (70%) Vitamin A 138IU (3%) Vitamin C 10mg (11%) Calcium 14mg (1%) Iron 2mg (11%)

Nutrition Facts

Serving: 9Serving

Amount Per Serving

Calories 342

% Daily Value*

Calories 342kcal 17%
Carbohydrates 74g 25%
Protein 5g 10%
Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 7mg 2%
Sodium 154mg 6%
Potassium 121mg 3%
Fiber 4g 16%
Sugar 35g 70%
Vitamin A 138IU 3%
Vitamin C 10mg 11%
Calcium 14mg 1%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.