Best Blueberry Pie Recipe (2024)

This is the best homemade Blueberry Pie Recipe! It’s made from scratch with a fresh blueberry pie filling! Learn how to make blueberry pie with our detailed step-by-step instructions and video!

There’s nothing more therapeutic than making a homemade pie from scratch. I usually wait until the kids are in bed, turn on some music and drift away into my own little pie-making world, in which the only two inhabitants are me, and the glorious fruit-filled pastry before me.

One of my favorites is this blueberry pie recipe. It’s literally the best blueberry pie ever, and is a great way to use fresh blueberries when they’re in season, but you can also use frozen blueberries.

Serve it with a dollop of our homemade whipped cream or homemade vanilla ice cream, and you have total dessert perfection. Let’s walk through this beautiful process together, step-by-step!

Blueberry Pie Recipe: Ingredients & Substitutions

Here are a few notes about the ingredients in this homemade blueberry pie!

• Pie Crust. See this butter pie crust recipe for ingredient substitution notes. Or use a store-bought crust..
• Granulated sugar. organic cane sugar and light brown sugar are good substitutes.
• Instant tapioca.this is one of my pie-making must haves. I absolute adore the flavor it adds to fruit pies! However, if you don’t keep it on hand, tapioca flour/starch, arrowroot powder cornstarch or all-purpose flour also work well in this recipe.
• Blueberries.Any fresh berry works exceptionally well in this recipe! To use frozen blueberries, thaw them in a colander in the sink to drain off excess liquid before using in this recipe. Or, try these pies: strawberry pie, raspberry pie, peach pie, cherry pie, etc.

How to Make Blueberry Pie

Let’s walk through this blueberry pie recipe step-by-step, and don’t forget to watch the vido.

Make the Pie Crust

The crust needs to chill for 1 hour, so it’s important to make it first.

I love this homemade all-butter pie crust, so much so that I created a full tutorial and video on how to make the best pie crust! I really believe those little pockets of buttery perfection make an irresistibly flaky pie crust that pairs perfectly with fruity pie fillings.

Begin by pulsing the dry ingredients in the container of a food processor fitted with the “S” attachement, or in a large bowl (if you will be making the crust by hand).

Then, add the frozen butter and cold water and pulse to combine, or use a pastry cutter.

Next, form the dough into two discs and wrap tightly with plastic wrap. Refrigerate/chill for at least 1 hour, and up to overnight. If chilling overnight, store in plastic wrap and and airtight container or ziplock bag.

Next, roll out the crust into two circles. Use the bottom of the pie dish to measure the size needed.

If you’d like to make a lattice crust, have some fun with it! I love using pie crust cutters to cut out fun designs.

Chill the crusts while you make the filling.

Make the Blueberry Pie Filling

Make the blueberry pie filling by cobining the ingredients in a large bowl. Then stir until everything is combined.

Assemble the Blueberry Pie

Once the blueberry pie filling recipe is made, pour it into the bottom crust in the pie dish.

Then, form the top crust however you’d like.

If desired, make an egg wash and brush the crust with it before baking/

Bake

To bake the blueberry pie, begin by baking at a higher temperature. After 20 minutes, decrease the temperature and continue baking. This helps bake the crust without it becoming soggy.

Cool & Serve

This blueberry pie recipe sets up as it cools. I recommend letting it cool for at least 3-4 hour before serving, or in the refrigerator overnight. Serve it room temperature or slightly cold, whichever you prefer.

We enjoyed this blueberry pie from scratch with a dollop of fresh homemade whipped cream, however you can top it with whatever you like (vanilla ice cream, cool whip, etc.). It also delicious plain, nothing extra required.

Store

Store leftovers in an airtight container at room temperature for 2 days, in the refrigerator for 1 week or in the freezer for 2 months.

Blueberry Pie Recipe FAQs

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