If you are craving the perfect combination of sweet, tangy, and buttery all wrapped up in a flaky crust, this Blueberry Pie Recipe: Easy Homemade Summer Dessert Recipe is just what your kitchen needs. Bursting with fresh blueberries and a hint of lemon, this pie guarantees a delightful, juicy filling that pairs beautifully with its golden, crisp crust. Whether you’re new to pie-making or a seasoned baker, this recipe is straightforward, turning summer’s bounty into a show-stopping dessert that everyone will adore.
Ingredients You’ll Need
Simple, fresh, and carefully chosen ingredients form the backbone of this Blueberry Pie Recipe: Easy Homemade Summer Dessert Recipe. Each component plays a vital role in balancing sweetness, texture, and that irresistible homemade flavor.
- Blueberries: Use 6 cups of fresh or frozen blueberries to ensure a naturally sweet and juicy filling bursting with summer flavor.
- Granulated sugar: Between 3/4 and 1 cup to achieve the perfect level of sweetness without overpowering the berries’ natural tartness.
- Cornstarch: 1/4 cup to thicken the filling and ensure slices hold together beautifully.
- Lemon zest: 1 teaspoon adds a subtle brightness that lifts the blueberry flavor to the next level.
- Lemon juice: 1 tablespoon provides tang and balances the sweetness perfectly.
- Salt: A pinch (1/4 teaspoon) enhances all the lovely flavors in the pie.
- Ground cinnamon (optional): 1/4 teaspoon introduces a warm, comforting spice note that works wonderfully with the fruit.
- Unsalted butter: 2 tablespoons cut into small pieces, dotted on top of the filling for richness and silky mouthfeel.
- Pie crust: 1 double crust (store-bought or homemade) for that buttery, flaky foundation and top.
- Egg wash: 1 egg beaten with 1 tablespoon milk or water to give the crust a gorgeous golden shine.
- Coarse sugar (optional): Sprinkled on top for a delightful sparkle and crunchy texture.
How to Make Blueberry Pie Recipe: Easy Homemade Summer Dessert Recipe
Step 1: Preheat the oven
Start by heating your oven to 425°F (220°C). Placing a baking sheet on the middle rack early helps you bake the pie crust evenly by providing a hot surface that hugs the bottom crust as it bakes. This simple but clever trick is a game-changer for perfect pie crust every time.
Step 2: Make the filling
In a large bowl, combine the blueberries, sugar, cornstarch, lemon zest, lemon juice, salt, and cinnamon (if you love that extra warmth). Gently toss everything together to coat the berries without crushing them. Letting the mixture rest for about 10 minutes releases natural juices, which meld beautifully with the other ingredients to create the luscious filling that makes this Blueberry Pie Recipe: Easy Homemade Summer Dessert Recipe so irresistible.
Step 3: Prepare the crust
Roll out one pie crust and carefully fit it into a 9-inch pie plate, leaving a small overhang around the edges for sealing later. Keep the second crust chilled until you’re ready to seal the pie. This step ensures your crusts stay flaky and don’t get soggy.
Step 4: Fill the pie
Pour the blueberry filling into the prepared crust, making sure to scrape in every juicy bit of the cornstarch mixture. Dot the top with little pieces of butter. The butter melts into the bubbling filling while baking, adding richness and a silky smooth texture to the filling—total yum.
Step 5: Add the top crust
Roll out the second crust and carefully place it over the filling. Trim any excess dough before folding and crimping the edges to seal in all those delicious juices. Cut 4 to 6 slits on top to let steam escape, or go creative with a lattice pattern if you want to make it extra special.
Step 6: Brush and sugar
Brush the top crust with your prepared egg wash to give it that coveted golden sheen and sprinkle coarse sugar over the top for a sparkly, crunchy finish, reminiscent of a bakery masterpiece.
Step 7: Bake hot, then lower the temperature
Place the pie on the preheated baking sheet and bake at 425°F (220°C) for 20 minutes to set the crust edges. Then reduce the temperature to 375°F (190°C) and continue baking for 30 to 40 minutes until the crust is deeply golden and you see the filling bubbling happily through the vents.
Step 8: Shield if needed
If your crust edges brown too fast, protect them by covering with foil or a pie shield for the last 20 minutes to prevent burning while the filling finishes cooking.
Step 9: Cool completely
Once out of the oven, set your pie on a cooling rack for at least 3 to 4 hours. This step is crucial because the filling needs time to set so your slices hold their shape without being soupy—trust me, it’s worth the wait.
Step 10: Serve
Serve your blueberry pie at room temperature or slightly warm. It’s delicious just on its own but takes on a whole new level of indulgence with a dollop of whipped cream or a scoop of vanilla ice cream on the side.
How to Serve Blueberry Pie Recipe: Easy Homemade Summer Dessert Recipe
Garnishes
Simple touches like a sprinkling of powdered sugar, fresh mint leaves, or a small handful of fresh blueberries on top make your pie look stunning and fresh. A swirl of whipped cream can also add a lovely contrast to the tangy blueberry filling.
Side Dishes
This easy homemade summer dessert pairs beautifully with classic vanilla ice cream or a scoop of lemon sorbet if you want something lighter and zingy. A cup of strong coffee or freshly brewed tea also complements the sweetness and richness perfectly.
Creative Ways to Present
Try serving your blueberry pie in rustic wedge-shaped slices on pretty plates with a drizzle of homemade berry sauce or a dusting of cinnamon. For a fun twist, offer mini blueberry pie jars or bake the filling into tart shells for party-friendly portions that still capture all the joy of this Blueberry Pie Recipe: Easy Homemade Summer Dessert Recipe.
Make Ahead and Storage
Storing Leftovers
Store any leftover pie tightly covered at room temperature for up to two days, or refrigerate for up to four days to keep the filling fresh and the crust crisp. Proper storage ensures every bite tastes as delightful as the first.
Freezing
You can freeze baked blueberry pie by wrapping it tightly in plastic wrap and foil, and freezing for up to two months. Thaw overnight in the fridge before serving. This makes it a fantastic make-ahead option for spontaneous summer entertaining.
Reheating
To enjoy your pie warm, reheat slices in the oven at 350°F (175°C) for 10 to 15 minutes. Avoid microwaving if you want to preserve the flaky crust, as it tends to get soggy quickly this way.
FAQs
Can I use frozen blueberries for this pie?
Absolutely! Frozen blueberries work great in this Blueberry Pie Recipe: Easy Homemade Summer Dessert Recipe. Use them unthawed so the filling does not get overly watery, and adjust the sugar slightly if needed.
Do I need to blind bake the crust?
No, this recipe does not require blind baking. Baking the pie on a preheated baking sheet helps ensure the crust cooks through evenly without pre-baking the crust separately.
What is the purpose of the cornstarch in the filling?
Cornstarch acts as a thickener, giving you that perfect sliceable filling that’s neither runny nor stiff, sealing all those lovely blueberry juices in place.
Can I make this pie vegan or gluten-free?
Yes! Use a vegan pie crust and substitute the egg wash with a plant-based milk or maple syrup for shine. For gluten-free options, opt for a gluten-free crust and ensure all other ingredients comply with dietary needs.
How long should the pie cool before serving?
Let the pie cool for at least 3 to 4 hours at room temperature. This resting time is essential for the filling to set properly, ensuring clean and beautiful slices.
Final Thoughts
There’s something truly magical about this Blueberry Pie Recipe: Easy Homemade Summer Dessert Recipe that makes it a timeless summer classic. With its luscious filling, flaky crust, and simple ingredients, it’s practically made for sharing happiness around the table. I can’t wait for you to try it and experience that perfect burst of summer in every bite!
Print
Blueberry Pie Recipe: Easy Homemade Summer Dessert Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This easy homemade blueberry pie is a simple and delicious summer dessert featuring a perfectly baked double crust filled with juicy, sweet blueberries, enhanced with lemon zest and a hint of cinnamon. Baked to a golden-brown finish with a luscious, sliceable filling, it’s ideal for gatherings or a cozy treat served warm or at room temperature.
Ingredients
Filling
- 6 cups fresh or frozen blueberries (about 2 pints or 2 standard bags, unthawed)
- 3/4 to 1 cup granulated sugar (adjust based on berry sweetness)
- 1/4 cup cornstarch
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon (optional)
- 2 tablespoons unsalted butter, cut into small pieces
Crust and Topping
- 1 double crust pie (store-bought or homemade, 9-inch)
- 1 egg beaten with 1 tablespoon milk or water (for egg wash)
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat the oven. Preheat your oven to 425°F (220°C) and place a baking sheet on the middle rack to heat. This will help ensure the bottom crust bakes evenly.
- Make the filling. In a large bowl, gently toss together the blueberries, sugar, cornstarch, lemon zest, lemon juice, salt, and cinnamon if using. Let the mixture rest for 10 minutes to allow the blueberries to release some juice.
- Prepare the crust. Roll out one pie crust and fit it into a 9-inch pie plate, leaving a slight overhang. Keep the second crust chilled until ready to use.
- Fill the pie. Spoon the blueberry mixture into the prepared crust, making sure to include all the juices and cornstarch. Dot the filling evenly with small pieces of unsalted butter.
- Add the top crust. Roll out the second crust and place it over the filling. Trim any excess dough, fold the edges, and crimp to seal the pie. Cut 4 to 6 slits on top to vent steam or create a lattice pattern if desired.
- Brush and sugar. Brush the top crust with the egg wash mixture for a shiny finish. Sprinkle coarse sugar on top for added sparkle and crunch, if desired.
- Bake hot, then lower temperature. Place the pie on the preheated baking sheet and bake at 425°F (220°C) for 20 minutes. Then reduce the oven temperature to 375°F (190°C) and bake for an additional 30 to 40 minutes, until the crust is deep golden and the filling is bubbling through the vents.
- Shield the edges if needed. If the crust edges brown too quickly, cover them with foil or a pie shield during the last 20 minutes of baking to prevent burning.
- Cool completely. Transfer the pie to a wire rack and let it cool for at least 3 to 4 hours. This cooling period allows the filling to thicken, making your pie slices clean and non-soupy.
- Serve. Serve the blueberry pie at room temperature or slightly warm. It pairs beautifully with whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Notes
- Use fresh or frozen blueberries without thawing for best results.
- Adjust sugar amount based on the sweetness of your berries.
- Make sure to cool the pie completely before slicing to allow the filling to set.
- If the crust edges brown too fast, use foil or a pie shield to protect them.
- Optional cinnamon adds warmth but can be omitted for a cleaner blueberry flavor.
- For a lattice crust, roll out and cut strips instead of a full top crust and weave them over the filling.
