Easy Blueberry Pie
Sweet blueberries mingle with a hint of lemon and cinnamon, all tucked inside a flaky, golden crust. With just a handful of ingredients and easy steps, you’ll have a homemade pie that’s sure to bring smiles all around!
Variations & Substitutions
Swap out half the blueberries for blackberries or raspberries for a mixed berry twist. If you love a hint of spice, add a pinch of nutmeg along with the cinnamon.
Prefer a slightly tarter pie? Increase the lemon juice by another tablespoon. No cornstarch? Use an equal amount of tapioca starch or all-purpose flour to thicken the filling.
For a richer flavor, sprinkle a little brown sugar over the top crust before baking.
Tips & Tricks for Perfect Results
For the juiciest filling, use fresh, firm blueberries—if using frozen, don’t thaw them first to avoid excess liquid.
Chill your pie crust before baking for extra flakiness. Vent the top crust well, especially if you’re not making a lattice, to let steam escape.
Place your pie on a lower oven rack so the bottom crust gets nicely browned. Let the pie cool completely before slicing for neat, picture-perfect pieces.
Storage & Reheating
Keep leftover pie covered at room temperature for up to two days or refrigerate for up to four days. For longer storage, wrap slices tightly and freeze for up to three months.
To reheat, pop a slice in a 350°F oven for about 10 minutes or microwave for 20-30 seconds. The crust will crisp up better in the oven, but the microwave works in a pinch for a quick treat.
Easy Blueberry Pie
Ingredients
- 2 ready-made pie crusts one for bottom, one for top
- 5 cups fresh blueberries or thawed frozen
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 tablespoon butter diced
- 1 egg for egg wash
- 1 tablespoon milk
Instructions
- Preheat your oven to 400°F (200°C).
- Mix the Filling: In a large bowl, toss blueberries with sugar, cornstarch, lemon juice, zest, cinnamon, and salt until everything is evenly coated.
- Prepare the Crust: Roll out one pie crust and fit it into a 9-inch pie dish. Pour in the blueberry mixture and dot with butter.
- Top It Off: Cover with the second crust—feel free to get creative with a lattice or keep it classic. Trim and crimp the edges.
- Egg Wash: Whisk together the egg and milk, then brush over the top crust for a golden finish.
- Bake: Place pie on a baking sheet (to catch drips) and bake 45-50 minutes, until the crust is golden and the filling is bubbling. If the edges brown too quickly, cover them with foil.
- Cool: Let the pie cool for at least 2 hours before slicing—this helps the filling set.
