Homemade Blueberry Pie is a classic recipe that everyone loves! Made with an easy pie crust, fresh blueberries and only four other simple ingredients.
Classic blueberry pie is the best pie! It’s classic, delicious and easy to make. Homemade pie is made with only a few ingredients that you probably already have in your pantry.
Although this pie crust recipe is super easy, you can use store-bought pie crust to make it quicker and easier. If you use a store-bought pie crust then you can prep the entire pie in only 15 minutes!
This fresh blueberry dessert tastes great any time of the year. Bake it for a summer barbecue or bring it to Thanksgiving dinner.
What People Are Saying About This Recipe
- “I replaced the regular sugar with coconut sugar but otherwise followed it exactly. It came out so good.” – Danielle
- “This was the best blueberry pie I’ve ever made. I used 1/4 cup less sugar and I only had a lemon on hand. It was perfect! Thanks!” – Joellyn
- “Easy to make, first pie crust and lattice was easy!” – Michele
How to Make Easy Blueberry Pie
We use a simple homemade pie crust. The crust uses a few ingredients and takes little time to prepare. Prep the dough in advance and chill in the refrigerator until you are ready to use. Once you add the blueberry filling, you can bake and enjoy a fresh easy blueberry pie.
Homemade Pie Crust
- Mix together flour, sugar and salt in the bowl of a mixer.
- Add the butter and mix on medium-low speed until the texture resembles coarse cornmeal. The largest pieces should be no larger than small peas.
- Add water to the mixture and mix on low speed until the dough comes together.
- Shape the dough in to a ball, wrap in plastic wrap and chill in the refrigerator for at least an hour.
- Once chilled, split the dough into two pieces, so that you have a top and bottom part of the crust.
Blueberry Pie Filling
The blueberry pie filling is super simple. Use fresh or frozen blueberries. Add sugar, flour, lime zest and juice in a bowl with blueberries. Mix everything together and pour into a pie crust.
You can use lemon juice instead of lime, but we promise the lime flavor is the best for this pie.
You can also cut back on the amount of sugar if you want a less sweet pie.
Using a lattice pie crust for a fruit pie allows the steam to escape through the holes. It always creates a simple yet beautiful pie.
How to Lattice Pie Crust
- Roll pie dough into a 12 inch circle. If you are using the pie crust in this recipe, it will yield two pieces of dough. Roll both pieces into a circle, one will be layered onto the bottom of a pie plate and the remaining will be cut into strips.
- Use a pizza cutter or large knife to cut the dough into approximately 12 1-inch strips.
- Place six strips vertically and evenly spaced over the top of the pie filling, using the longer strips in the center of the pie and the shorter strips on the end.
- Fold every other strip all the way back so that they are almost falling off the pie (3 strips in total). Place one of the six remaining strips horizontally on top. Fold the three vertical strips back over so they lay over the horizontal strip.
- Fold the other strips back. Place one of the remaining unused strips horizontal on top. Fold the remaining vertical strips back over.
- Repeat with the remaining strips until you have a completed lattice pattern.
- Fold the excess dough over the edges and cut off any excess. Pinch the edge into a pie crust border. It doesn’t need to be anything fancy. I just pinch it all together until it forms an edge.
Add the blueberry filling to the crust. Brush the crust with an egg wash before baking to create a nice lightly golden brown crust. Bake the blueberry pie at 375 degrees Fahrenheit for 1 hour.
- Use cold butter. Butter creates the best flavor and consistency for the dough.
- Keep the dough cold. Roll the dough immediately after removing from the refrigerator.
- Use a pie shield to prevent the edges from burning. We usually remove it during the last 5 minutes of baking the easy blueberry pie to allow the edges to brown slightly.
- You can use lemon instead of lime. Replace the lime zest and juice with lemon zest and lemon juice. It will alter the flavor only slightly and still taste great.
- You don’t have to use a lattice crust. You can simply layer the top crust of dough over the pie. Use your knife to cut slits for ventilation
People love this easy blueberry pie! It consistently receives rave reviews. It’s easy enough to make and creates the freshest dessert.
Serve a slice with a scoop of vanilla ice cream for the ultimate classic dessert.
Did you try this Easy Blueberry Pie recipe? Leave a recipe rating and review below!
Easy Blueberry Pie
For the pie dough:
- 2 ½ cups all-purpose flour
- 2 tablespoons sugar
- ½ teaspoon salt
- 16 tablespoons (2 sticks) cold unsalted butter, cut into small pieces
- 6 tablespoons very cold water
For the pie filling:
- 3 pints fresh blueberries
- 1 cup + 1 tablespoon sugar
- ½ cup flour
- zest and juice from 2 limes, (1-2 tablespoons juice and 1 teaspoon zest)
- 1 egg beaten with 1 tablespoon. cold water, for egg wash
- To make the pie dough, combine the flour, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix briefly to blend. Add the butter and mix on medium-low speed until the texture resembles coarse cornmeal, with the largest butter pieces no larger than small peas. Add the water and mix on low speed just until the dough comes together.
- Shape the dough into a ball, wrap in plastic wrap and chill in the refrigerator for at least 1 hour.
- To make the pie, preheat the oven to 375 degrees. On a lightly floured work surface, split the ball of dough into two halves. Roll out each half of the dough to create a top and bottom pie crust. Line a 9 inch pie plate with the bottom crust. Set aside.
- In a large mixing bowl, combine the blueberries, 1 cup sugar, flour and the zest and juice of the two limes. Mix well. Pour the mixture into the crust lined pie plate and top with the top crust. Cut off excess dough. Press the top and bottom crust edges together to seal. Cut slits for ventilation and brush with egg wash. Sprinkle the remaining 1 tablespoon sugar over the top. Cover the edge of the pie with a pie shield and bake for one hour. If the top starts to over-brown, place tin foil over the top.
- You can use store-bought pie crust instead of the homemade, if desired.
- You can use a lattice design or any other type of pie design. Be sure to cut slits in the crust to allow for ventilation.
- We always recommend fresh blueberries for this recipe. You can use frozen blueberries but it may adjust the texture slightly.
- You can use lemon instead of lime but we highly recommend lime for the best flavor.
- Store leftover pie in the refrigerator for up to 3 days.
Well, my husband made this pie, followed the receipt exactly. When I read thru the recipie, I thought that I would like to try the lime zest and juice instead of the lemon we usually use. In my experience with this recipe, it was a big mistake. I don’t know if he put in too much lime juice or what happened, but the pie came out as a lime/blueberry pie. Not a good combination. We made two pies and had to throw them both away. Although, the pie had a great consistency and held together were well.
Oh, no. This sounds awful! I’m so sorry to hear you had to throw 2 pies away. I’ve received a lot of feedback on this pie and this is the first time I’ve heard someone say this. It’s hard for me to say what went wrong, but if you followed the recipe exactly, it should not have come out this way. It disappoints me to hear you had such bad results. Thanks so much for taking the time to leave a review!
I replaced the regular sugar with coconut sugar but otherwise followed it exactly. It came out so good