The Only Blueberry Pie Recipe You Need

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Hi Bold Bakers!

My Blueberry Pie is the only blueberry pie recipe you need — it’s perfect for any occasion, but especially the 4th of July as the color lends itself perfectly for your upcoming celebration.

You know, I had never had blueberry pie before coming to the states and whipping up a recipe for all you Bold Bakers out there, but I’ve fallen hard for it. Like, really hard. It was my absolute favorite out of a recent batch of pies I made, and it was a good excuse to tap into all the frozen blueberries my husband Kevin hoards for his breakfast.

Using my perfected Pie Crust recipe (and I know have a Gluten-Free Pie Crust, too), you’re in for the best blueberry pie experience of your life.

All About Blueberries

The best part about putting blueberries in a pie is that blueberries are extremely healthy, even if pies are… more delicious than they are classically healthy. You get what I’m saying — if you’re going to eat a dessert, at least it’ll be one that’s packed to the brim with antioxidants that also have an incredibly sweet taste and gorgeous color.

I also find that blueberries release the perfect amount of juice for a pie, and are relatively uniform in size, making for less fuss when wanting to add them to things like pies, tarts, muffins, you name it. By the way, have you tried my Best-Ever Blueberry Muffins?

What You Need To Make Blueberry Pie

• Two batches of my Perfect Pie Crust
• Measuring Cups and Spoons
• A Pie Pan
• A Rolling Pin

How to Make Blueberry Pie

Do you know the saying that something is, “simple as pie!”? Well, it’s true — and my blueberry pie recipe is proof! Here are the basic steps (and don’t forget to get the full recipe with measurements, on the page down below):

1. Roll out one pie crust to a large circle and line a buttered 9″ pie pan with it.
2. In a mixing bowl, add the blueberries, sprinkle sugar, cornstarch, salt, lemon zest, and lemon juice and stir to combine.
3. Pour in the blueberry filling into the pie crust. Dot diced butter amongst the blueberries.
4. Egg wash the pastry around the edge of the pie pan to help to seal the two layers together.
5. Roll out the second pie crust to roughly 10 inches. This will give you extra pastry to work with.
6. Place the second pastry on top and press together with your fingers or a fork to seal. Cut a few slits on the top crust for venting.
7. Brush the top crust with egg wash and sprinkle with sugar to give the pie a beautiful finish.
8. Place the pie on a lined baking sheet to catch any drippings and bake on the bottom rack for about 60 minutes or until juices start to bubble up. (I bake it on the bottom to ensure the pastry on the bottom cooks).
9. Let the pie cool completely for at least 4 hours before cutting. You can even make it the day before so it has time to settle.
10. Store leftover pie at room temperature for up to 3 days. I can also be frozen for up to 4 weeks.

Gemma’s Pro Tips For Making Blueberry Pies

• Use COLD butter in your pie crust, as it’ll come our even flakier.
• Use my trusty (and easy) Pie Crust recipe
• My Gluten Free Pie Crust will work great for this blueberry pie
• Use FROZEN or FRESH blueberries — both will taste great!
• Place the pie on a cookie sheet lined with foil  to catch any drippings while baking
• Bake the pie on the bottom to insure the pastry on the bottom cooks
• If the crust starts to get too brown before the juices bubble up, you can cover the edges of the pie with foil

Make More Pies!

• Perfect Classic Apple Pie
• Best-Ever Pecan Pie
• How to Make Pumpkin Pie

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Try These Recipes!

Luscious Creamy Lemon Chiffon Pie

Boozy Whiskey Apple Crisp Recipe

Ballymaloe Creamed Butter Pastry

Classic Chess Pie Recipe