Few desserts capture the essence of summer joy quite like a slice of Homemade Blueberry Pie. Bursting with juicy berries and gently spiced with cinnamon and allspice, this pie boasts a golden, flaky crust that’s as satisfying to make as it is to devour. Whether you’re enjoying it warm from the oven or cold the next day, this classic dessert brings comfort, nostalgia, and an irresistible pop of color to any table.

Homemade Blueberry Pie Recipe - Recipe Image

Ingredients You’ll Need

The real magic of Homemade Blueberry Pie starts with simple, honest ingredients. Every element plays its role, from the buttery crust to the tangy fresh blueberries, coming together to create a perfect balance of flavor and texture you just can’t get from store-bought versions.

All-purpose flour: Forms the base of your crust, giving it structure and a delicate crumb.
Sugar: Adds just the right amount of sweetness to both the crust and the filling.
Salt: Enhances all the flavors and balances the sweetness in the pie.
Unsalted butter (very cold): Essential for a flaky, melt-in-your-mouth crust — make sure it’s chilled!
Ice water: Brings the dough together gently, keeping it cool so your crust stays tender.
Fresh or frozen blueberries: The star of the show; use them straight from the freezer if you can’t find fresh.
Light brown sugar: Lends a subtle molasses flavor to deepen the blueberry filling.
Freshly squeezed lemon juice: Brightens up the flavor, keeping the pie from tasting flat.
Cornstarch: Thickens the filling so you get clean slices without runny juice.
Granulated sugar: Sweetens the filling and provides a lovely sparkly finish on top.
Ground cinnamon and allspice: Bring warmth and complexity to the filling.
Pure vanilla extract: Rounds out all the flavors with its creamy, floral notes.
Egg: Beaten for an egg wash, gives your crust that golden, glossy bakery finish.
Sparkling sugar: Sprinkled over the top for a magical, sweet crunch.

How to Make Homemade Blueberry Pie

Step 1: Prepare the Pie Crust

Start by mixing the flour, sugar, and salt in a large bowl. Add your cold, cubed butter, tossing it to coat with flour. Using a pastry cutter, work the butter into the flour until it resembles a mix of coarse crumbs and small peas. Gradually drizzle in ice water, mixing until the dough just starts to clump. Turn it out onto a surface, gently knead into a ball, divide into two disks, wrap, and chill for at least 2 hours—this downtime is essential for flakiness!

Step 2: Cook the Blueberry Filling

In a saucepan, simmer half your blueberries with brown sugar, lemon juice, and a portion of cornstarch. Stir frequently until the berries burst and the mixture thickens (about 7-8 minutes). Remove from the heat and add the rest of your blueberries, granulated sugar, spices, vanilla, butter, and the remaining cornstarch. Stir and let this luscious, jewel-toned filling cool—you want it completely cooled so your crust doesn’t get soggy.

Step 3: Roll Out and Prepare the Bottom Crust

Remove one dough disk from the fridge about 15 minutes before rolling. Lightly flour your work surface and rolling pin. Roll the dough into a 16-inch circle, then fold it gently in half to transfer to your pie plate. Unfold and ease it in, avoiding stretching. Trim any overhang to 1.5 inches, then chill the lined pan to keep the crust firm.

Step 4: Make the Lattice Top

Roll out your second dough disk to a similar size and thickness. Using a sharp knife or pastry cutter, slice the dough into 12 strips (about 1 inch wide). Chill these strips as well on a parchment-lined baking sheet—this helps them keep their shape when you weave them later.

Step 5: Assemble and Bake Your Homemade Blueberry Pie

Preheat your oven to 425°F. Dust the bottom shell with a little flour before adding the cooled blueberry filling. Weave the chilled strips into a lattice on top—alternate your folds and cross the strips for that rustic, classic look. Trim and crimp the edges. Brush the lattice and edges with an egg wash and sprinkle generously with sparkling sugar. Bake for 15 minutes, then lower the heat to 350°F and bake for about 55 more minutes. You’ll know it’s done when the crust is a deep golden hue and the filling bubbles through the lattice. Let the pie cool at least 4 hours for the filling to set beautifully.

How to Serve Homemade Blueberry Pie

Garnishes

Nothing elevates a slice of Homemade Blueberry Pie quite like a medley of simple garnishes. A dollop of softly whipped cream, a scoop of classic vanilla ice cream, or even a sprinkle of lemon zest can add delightful contrast and freshness. If you want to make it extra special, try a few fresh blueberries on top for a pop of color!

Side Dishes

This pie truly shines all on its own, but it pairs wonderfully with summery sides like a light fruit salad or a small bowl of mixed berries. For a larger gathering, consider serving it with a chilled glass of lemonade or a cup of hot tea—either will complement the pie’s sweetness and make every bite feel like a celebration.

Creative Ways to Present

You can serve Homemade Blueberry Pie in more ways than you might think! Try slicing it into mini wedges for a party platter, or serve individual portions in jars for a backyard picnic. Crumble chilled leftovers over yogurt for a breakfast parfait, or even layer cubes of the pie with whipped cream in pretty glasses for a stunning dessert trifecta.

Make Ahead and Storage

Storing Leftovers

If you have leftover Homemade Blueberry Pie (lucky you!), simply cover it loosely with foil or plastic wrap and leave it at room temperature for up to 24 hours. For longer storage, pop it into the fridge and enjoy within three to four days. The crust will stay surprisingly crisp if you keep it covered and cool.

Freezing

Want to enjoy a slice of summer later in the year? Homemade Blueberry Pie actually freezes beautifully. Once it’s completely cooled, wrap the pie (whole or sliced) tightly in plastic wrap and a layer of foil. It’ll keep well for up to two months—thaw overnight in the refrigerator before serving.

Reheating

To reheat, place your pie (or slices) in a 300°F oven for about 15 to 20 minutes. This restores the crust’s crispness and brings the filling back to that luscious, just-baked texture. If you’re in a hurry, individual slices can be warmed gently in the microwave, but nothing beats a reheated pie fresh from the oven.

FAQs

Can I use frozen blueberries instead of fresh ones?

Absolutely! Frozen blueberries are perfect for Homemade Blueberry Pie — just add them straight from the freezer without thawing. This keeps your filling from becoming too watery and guarantees a vibrant, juicy pie every time.

How do I prevent a soggy bottom crust?

The trick is to cool your filling completely before assembling, sprinkle a bit of flour on the bottom crust before adding the filling, and bake the pie in the lower third of your oven for maximum heat distribution. All these steps work together to keep your crust crisp and golden.

Can I make the crust ahead of time?

Yes, the crust for Homemade Blueberry Pie can be made up to two days ahead and stored in the fridge, wrapped tightly. You can even freeze the unbaked dough disks for up to a month – just thaw overnight in the refrigerator before rolling and baking.

What’s the best way to get clean slices?

For your prettiest slices, let the pie cool for at least four hours before cutting. Use a sharp, serrated knife dipped in hot water and cleaned between cuts. This keeps the crust intact and ensures those neat, bakery-style triangles.

Can I substitute other berries?

You bet! While blueberries are classic, you can mix in raspberries, blackberries, or even cherries for a twist. Just be sure to adjust the sugar and thickener slightly depending on the tartness and juiciness of your chosen fruit.

Final Thoughts

If you’ve never baked a Homemade Blueberry Pie from scratch before, there’s truly no better way to delight your friends, family, or even just yourself. Each slice is a celebration of sweet berries and golden crust, and I hope you’ll savor every step of the process — and every bite!