Classic Blueberry Pie with Easy Homemade Pie Crust

This Classic Blueberry Pie with Easy Homemade Pie Crust is full of juicy, fresh blueberries in a buttery and super flaky crust that is simple to put together and the filling is not overly sweet.

It’s a great way to use blueberries from blueberry picking or when they are in season in the summer.

Blueberry pie is a relatively easy pie to make because the filling does not require anything fancy or much prep at all. There’s no cutting, peeling, coring, cooking, or anything of the sort. Just wash the blueberries and mix with sugar, flour, cornstarch, salt, cinnamon, and lemon juice.

To make this pie a success, be sure to bake it for long enough and let it fully cool before slicing it. This helps the blueberry filling cook fully and set properly. Otherwise, you're more likely to get a runny (but still delicious) filling. This is also true with a Classic Apple Pie and other fruit pies.

🧈 Easy Flaky Butter Pie Crust

The homemade crust is super simple. It does not require a pastry blender, cold butter, or any special techniques. This recipe uses softened butter (even though so many recipes require cold butter and a pastry blender).

You can absolutely get a beautiful flaky pie crust without the extra work of incorporating cold butter. Softened butter works great, and it's way easier to work with. I’ve made many, many pie crusts with softened butter and many with cold butter with a pastry blender, and I cannot tell any difference (other than cold butter takes much more work).

🥧 Decorating the Crust

For the recipe pictures, I made a “fancy” pie crust with a lattice weave and braided dough. This is 100% totally unnecessary. In fact, I rarely ever do this. It takes extra work, and doesn’t add a whole lot.

A simple crust with a few nice star shaped slits in the top will look great, and taste EXACTLY the same. This saves you work, time, frustration, etc. Everyone will enjoy the pie just as much, and you perhaps more so because you’re less stressed about a nice-looking crust (or at least I would be).

If, however, you have extra time and you love to work with your hands, then it can certainly be a fun or meditative way to make your pie look a little extra fancy.

🛒 Ingredients

Below are the ingredients needed to make this Classic Blueberry Pie with Easy Homemade Pie Crust.

Pie Crust

• Flour: Use all purpose flour, unbleached.
• Salt: Just a pinch to bring out flavor.
• Sugar: Also just a small amount, it's very subtle, but adds depth of flavor.
• Butter: I use salted butter at room temperature. See detailed note above on using softened butter.
• Cold Water: I use cold water to prevent the butter from getting too soft.

Blueberry Filling

• Blueberries: Fresh blueberries in season are best.
• Granulated Sugar: The recipe calls for ½ cup, which I feel is plenty, but if you have a big sweet tooth, you could increase this to ¾ cup. The sweetness of the pie also depends on how sweet the blueberries are. Blueberries at peak season are likely more flavorful and sweeter. If you are using peak season blueberries, you'll need even less sugar in your pie.
• Flour and Cornstarch: Act as a thickeners for the filling.
• Cinnamon: I love the subtle hint of cinnamon in the filling, but feel free to skip the cinnamon and use lemon zest instead.
• Salt: Balances and brings out flavor.
• Lemon Juice: The acidity balances the sweetness of the filling.
• Butter: Added in thin slices to the top of the pie, this adds a slight savory note to the filling.

Egg Wash

• Egg White & Water: There are a few different ways you can make an egg wash, but using an egg white and a tiny bit of water always yields a nice shiny brown crust, and is my preferred method.

See the recipe card for full information on ingredients and quantities.

📝 How to Make This Classic Blueberry Pie with Easy Homemade Pie Crust

Below are the step-by-step instructions and photos for how to make this Classic Blueberry Pie with Easy Homemade Pie Crust.

Step 1. Pie Crust Dough: To make the pie crust dough, combine the flour, salt, sugar, softened butter, and water in a large mixing bowl. You can do this with a large spoon or with your hands.

Step 2. Chill the Dough: Divide the dough in half and shape each half into a flat round disc. Cover with plastic wrap and place in the fridge for 30 minutes to 1 hour to chill.

Prep: Preheat the oven to 375°F.

Step 3. Roll Out the Dough: Lightly flour a clean work surface. Pull out one of the rounds of dough (leave the other in the fridge to stay cool), and use a rolling pin to roll out the dough. The dough should be large enough to fit your pie plate with ½ to 1 inch overhang (this helps to make the edge of the crust later).

Step 4. Transfer the Bottom Crust to the Pie Dish: This can be done simply by carefully picking up the crust and placing it in the dish. If you're concerned that it will fall apart as you try to move it, then fold the crust gently in half (and in half again if you choose), transfer it folded, and unfold it in the pie dish.

Step 5. Make the Blueberry Filling: In a large bowl, combine the blueberries (washed and patted dry), sugar, flour, cornstarch, cinnamon, salt, and lemon juice.

Step 6. Add the Filling to the Pie Crust: Pour the blueberry filling into the pie crust. Then layer 5 or so thin slices of butter over the top of the blueberries. This adds a subtle savory note to the filling. Place the pie in the fridge while you roll out the second round of dough for the top crust.

Step 7. Top Pie Crust: Roll out the second round of pie dough to create the top for the pie. This can be as simple as rolling it into a round circle to fit the top of the pie and cutting a few slits in it to let steam escape. Or you can create a lattice top by weaving several strips of dough over the top of the pie. For more detailed instructions and photos on how to make a lattice top, see Step 5 in this Apple Pie Recipe.

Crimp the crust. Fold over any overhanging crust and either use the tongs of a fork to create a crimped edge or create a fluted edge using your hands. For more details on creating a fluted edge, see Step 7 in this Maple Chocolate Walnut Pie recipe.

Step 8. Bake the Pie: Create an egg wash by whisking an egg white and a teaspoon of water. Brush the top of the pie crust with the egg wash. Place the pie on a baking sheet as extra insurance to catch any juices that bubble over.

Bake at 375°F for 1 hour or until the crust is golden brown and the filling is bubbling. Keep an eye on the edges of the pie, starting around the 40-minute mark. If they get quite brown, cover them with aluminium foil to prevent them from burning.

Allow the pie to cool fully so that the filling sets before cutting and serving.

🍴How to Serve, Store, and Freeze

• To Serve: Serve at room temperature, or warm up gently before serving. It's always great with a scoop of high-quality vanilla ice cream. Don't cut into the pie until it has had a chance to cool so that the filling sets.
• To Store: Store wrapped in aluminum foil or in airtight containers in the fridge for up to a week. Reheat in the microwave or in the oven.
• To Freeze: The pie can be frozen before it is baked or after. If freezing before, place the entire pie wrapped with aluminum foil in the freezer. Bring to room temperature before freezing, or bake from frozen, but add extra baking time. If freezing leftovers, place them in an airtight container and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently in the microwave or oven.

💖 If You're Interested in Other Pie Recipes, You May Love These

If you've tried this Classic Blueberry Pie Recipe or any other recipe on my site, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Every comment helps!