Homemade Blueberry Pie

This homemade blueberry pie is a classic dessert that never disappoints. With a buttery, flaky crust and a sweet blueberry filling kissed with lemon, it’s the ultimate summer treat. Whether served warm with a scoop of vanilla ice cream or enjoyed chilled, this pie is always a crowd favorite.

Ingredients

• 1 recipe double pie crust
• ¾ cup granulated sugar
• 5 tablespoons cornstarch
• 1 lemon, zested and juiced
• ½ teaspoon cinnamon
• Pinch of salt
• 5 cups fresh blueberries
• 2 tablespoons milk or butter
• Coarse sugar for sprinkling

Instructions

1. Preheat the oven to 400°F and adjust a rack to the bottom.
2. In a small bowl, combine sugar, cornstarch, lemon zest, 1 tablespoon lemon juice, cinnamon, and a pinch of salt. Add to the blueberries and gently stir.
3. Roll out half the pie dough into a 12-inch circle and place into a 9-inch pie plate. Add the blueberry mixture.
4. Roll out the remaining crust and place on top. Cut slits for steam or create a lattice crust.
5. Brush with milk or butter and sprinkle with coarse sugar.
6. Bake on a rimmed baking sheet for 45–55 minutes until bubbly and golden.
7. Cool for at least 2 hours before slicing.

Serving and Storage Tips

• Serve slightly warm or fully cooled with whipped cream or vanilla ice cream.
• Store at room temperature (loosely covered) for up to 1 day.
• Refrigerate for 3–4 days, covered with foil or plastic wrap.
• Freeze fully baked pie (cooled and wrapped tightly) for up to 3 months. Thaw overnight in the fridge before serving.
• To reheat, warm slices in a 300°F oven for 10–15 minutes.

Variations

1. Blueberry Lemon Pie
   Boost the citrus notes by adding extra lemon zest and 2 tablespoons of lemon juice. You can also drizzle a light lemon glaze on top of the cooled crust for a refreshing tang.
2. Blueberry Crumble Pie
   Instead of a full top crust, cover the filling with a mixture of flour, butter, oats, and brown sugar. This gives the pie a crisp, buttery topping that pairs beautifully with the juicy filling.
3. Blueberry Almond Pie
   Stir ½ teaspoon almond extract into the filling and sprinkle sliced almonds over the crust before baking. Almond flavor enhances the natural sweetness of blueberries.
4. No-Bake Blueberry Pie
   Use a graham cracker crust and cook the blueberry filling on the stovetop with cornstarch. Pour into the crust and refrigerate until set. This variation is perfect for hot summer days.
5. Blueberry Cream Pie
   Layer a sweetened cream cheese or custard base under the blueberry filling. The creaminess balances the tartness of the berries and makes the pie extra rich.
6. Blueberry Apple Pie
   Combine 3 cups blueberries with 2 cups peeled apple slices. The apples add structure and a touch of tartness to the filling.
7. Blueberry Cheesecake Pie
   Make a cheesecake filling with cream cheese, sugar, and egg, then swirl in blueberry filling before baking. The result is a luscious cross between pie and cheesecake.
8. Blueberry Maple Pie
   Replace part of the sugar with maple syrup for a warm, earthy sweetness. Maple pairs perfectly with cinnamon and blueberries.
9. Blueberry Coconut Pie
   Add shredded coconut to the filling and sprinkle toasted coconut over the crust after baking. This gives the pie a tropical twist.
10. Rustic Blueberry Galette
    Instead of a double-crust pie, roll out one pie crust, place the filling in the center, and fold the edges over the fruit. This simple free-form pie looks rustic and bakes faster.
11. Blueberry Honey Pie
    Swap half the sugar for honey. Honey adds depth and floral notes while reducing refined sugar in the recipe.
12. Blueberry Chocolate Pie
    Add mini chocolate chips to the filling or drizzle melted chocolate over the cooled pie. The richness of chocolate complements the berries beautifully.
13. Blueberry Custard Pie
    Pour a simple egg custard base (milk, eggs, sugar, vanilla) over the blueberries before baking. This gives the pie a silky, creamy texture.
14. Blueberry Pumpkin Pie
    For a fall twist, swirl a thin layer of pumpkin pie filling under the blueberries. The spiced pumpkin pairs wonderfully with the fruit.
15. Blueberry Lavender Pie
    Infuse the filling with culinary lavender for a fragrant floral note. Pair with lemon zest for a fresh, elegant pie.

FAQs

1. Can I use frozen blueberries?
   Yes, but don’t thaw them first. Add an extra tablespoon of cornstarch to absorb the extra liquid.
2. How do I prevent a soggy bottom crust?
   Bake the pie on the lowest oven rack and preheat a baking sheet for even heat. You can also brush the bottom crust with beaten egg white before filling.
3. What’s the best thickener for blueberry pie?
   Cornstarch works best, but tapioca starch or flour can be used. Adjust quantities accordingly.
4. Can I make the pie ahead of time?
   Yes, you can bake it a day in advance and keep it covered at room temperature.
5. How do I know when the pie is done?
   The filling should be bubbling through the crust slits, and the crust should be golden brown.
6. Do I need to blind bake the crust?
   Not for this recipe. Baking at a high temperature on the bottom rack ensures the crust cooks through.
7. Can I reduce the sugar?
   Yes, but keep at least ½ cup for balance. Less sugar will make the pie more tart.
8. Can I use bottled lemon juice instead of fresh?
   Yes, but fresh lemon juice and zest add brighter flavor.
9. What if my filling is too runny?
   Make sure to cool the pie for at least 2 hours. If still runny, increase cornstarch slightly next time.
10. Can I add spices besides cinnamon?
    Yes! Nutmeg or cardamom pair beautifully with blueberries.

Homemade blueberry pie is a timeless dessert that combines juicy berries with a flaky crust for a treat everyone will love. With simple ingredients, endless variations, and make-ahead options, it’s perfect for summer gatherings, holiday tables, or any day you want a slice of comfort.

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