Blueberry Pie is something I remember my grandmother and mother making, and it is most definitely a family favorite (my sister’s very favorite pie, in fact). It is so super simple it’s surprising to hear friends have never tried making one!
I first shared this Blueberry Pie recipe in my Must-Haves for a Summer Picnic post. It is so divine, it deserves its very own dedicated post.
You can certainly make your own crust from scratch – my grandmother always did, but to save a few steps I let Pillsbury make it.
Enjoy! And please – do come back and comment if you make it and let me know what you think!
Blueberry Pie Recipe
Ingredients:
- Ready-made refrigerated pie crust (I use Pillsbury)
- 1/2 cup sugar
- 1/3 cup flour
- 1/2 tsp cinnamon
- 4 cups blueberries (fresh or frozen)
- 1 tbs butter or margarine, chopped
- 1 tsp lemon juice
- 1 egg yolk (optional)
Easy directions:
Place bottom crust into pie plate, prick the bottom a few times with a fork. Combine sugar, flour and cinnamon in a large bowl. Fold in blueberries, turning to coat. Pour blueberries into pie plate, and sprinkle extra dry mixture evenly over blueberries.
Dot with chopped butter or margarine and sprinkle lemon juice on top.
Place remaining pie crust on top, seal and flute edges. For a flakier crust, whisk an egg yolk in a small bowl, mix in about a teaspoon of water and brush lightly on top of pie crust. Slit the top crust a few times for steam to escape.
Place a pie shield or strips of aluminum foil around the edges before baking. Bake in 400° degree oven for 40-45 minutes or until juices begin to bubble through slits, removing foil or shield at around 25 minutes into baking.
Cool completely before cutting – it’s hard to do I know, but the pie will hold together better if it is allowed to come close to room temperature.
This post was originally published on July 1, 2014.
Blueberry Pie
Ingredients
- 1 Ready-made refrigerated pie crust
- 1/2 cup sugar
- 1/3 cup flour
- 1/2 tsp cinnamon
- 4 cups blueberries (fresh or frozen)
- 1 tsp lemon juice
- 1 tbs butter or margarine chopped
- 1 egg yolk (optional)
Instructions
-
Place bottom crust into pie plate, prick the bottom a few times with a fork.
-
Combine sugar, flour and cinnamon in a large bowl.
-
Fold in blueberries, turning to coat.
-
Pour blueberries into pie plate, and sprinkle extra dry mixture evenly over blueberries.
-
Dot with chopped butter or margarine and sprinkle lemon juice on top.
-
Place remaining pie crust on top, seal and flute edges.
-
For a flakier crust, whisk an egg yolk in a small bowl, mix in about a teaspoon of water and brush lightly on top of pie crust.
-
Slit the top crust a few times for steam to escape.
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I love sharing ways to spend less, so families can do more! My passions are cooking, late night TV and being amused by my witty husband and three kids.
I was looking for a traditional blueberry pie recipe and found this recipe on Pinterest. I don’t bake that much anymore and most of my cookbooks are in storage while we renovate our kitchen . So many of today’s recipes use cornstarch as a thickener and I wanted a recipe that used flour instead. I made this pie exactly as indicated and it was scrumptious in every way. However, I did make my own trusty pie crust recipe instead of using prepared. This recipe is easy, delicious, and the pie filling as indicated was just sweet enough and held together wonderfully. The added cinnamon was a nice touch. Highly recommend this recipe! 5 stars on the yummy scale!
I made this blueberry pie with frozen berries, and it turned out FABULOUS! The first time I have had a pie be this good, and so easy! You must try this, I was blown away!
Sandra thank you for such kind words! I’m so glad you liked this recipe. I have blueberries kept in my freezer so I can make it year ’round!
I have a few questions because the first (and last) time I tried to make a blueberry pie I felt like it could have been better. When you say you take the shield or foil off after baking for 25 mins I’m not sure I understand what you mean. The other question I have is regarding using frozen blueberries, I assume you thaw them out completely before they go in. This recipe seems perfect for me but I just need some clarifications. Thank you so much for taking the time to share your recipes and answering my questions. Have a fabulous day.
Hi Donna! First, for the shield/foil – I’m just now realizing I didn’t include a line of instruction to apply the foil or shield, I’ll fix that now! Many bakers like to protect pie edges from browning too much by covering with strips of foil or a pie shield. If you leave it on the edges for the full baking time, I find sometimes the very outer edge of crust doesn’t get as crispy or browned as the rest of the crust, so by taking it off a little more than halfway through the baking time, you’re preventing the crust edge from getting too brown, and it will have a more even color for the entire crust. Hope that makes sense!
As for frozen blueberries – nope I don’t thaw before baking and it turns out great every time!
I hope you try this and please let me know how it turns out!
Thank you so much for your quick response I appreciate it so much. I now understand fully what you mean about the shield and I think the last time I kept it on the entire baking time and the crust was really crunchy. I will be trying this recipe in the next few days and I can’t wait to make it. Again I appreciate you getting right back to me and I really enjoy your blog-thanks for sharing.
HI, I made this pie a few months ago and it was the first time I had attempted to make a pie in quite some time as I didn’t think I was very good at it and it came out FABULOUS! My family loved it and I am going to make it again today to celebrate this Thanksgiving! Thank you and Happy Thanksgiving to you!
Kathryn, thank you so much for your sweet comment! I read it on Thanksgiving day and it brought me such joy and forgot to reply until now. So glad you’re enjoying the recipe, it’s been a no-fail pie recipe for my family too!
Does it matter if I use all purpose or self-rising flour?
Hi Theresa, I would recommend using all purpose. Granted it’s not a lot of flour in this recipe, but I’m not sure how it would perform with self-rising since that also has baking powder in it. The purpose of using flour in the pie recipe is for thickening, not rising. Hope this helps!
YUM! Thanks for stopping by and sharing with us at Merry Monday. I hope you have a great 4th of July weekend!
Looks delicious! Thanks for linking up at Welcome Home Wednesdays!
did anyone forget to put in the lemon juice and butter? Cause I did and this is my first pie I’m making a MAN”.
Hi Deb! So how did it turn out?! Yeah, it’s really ok to leave out the lemon juice and butter if you forget!
My mother-in-law would love this. She loves blueberries and pies are her baking forte. Will have to share this post with her!
I’ve literally made this pie 5 times in two weeks and am about to bake too more. This is going in my forever recipe box! Perfection!
Wow thank you so much for your sweet comment! So glad you love this easy Blueberry Pie recipe! Makes my day 🙂
I made this and used brown sugar! Came out scrumptious! The next time I will put nonstick spray on foil before I wrap the crust. Some of my crust stuck to foil!
Wow brown sugar – I’ll have to try that! Yes I have the same problem with my crust sometimes too :(.
I made my own crust but used recipe for filling. I used frozen blueberries.; made a 10″ deep dish pie, which required twice as many berries. Increased flour, sugar and cinnamon,. Filling cooled overnight, but still too runny when I cut into pie. Maybe cornstarch would work better? Flavor is outstanding, crust flaky and delicious!
Definitely recommend since it’s super simple and absolutely my favorite blueberry pie recipe. The cinnamon adds a nice hint of spice but not at all overwhelming. I would’ve never thought of adding it myself. I baked a full pie and mini pies (just cooked less time) which both turned out exactly how I wanted.
Hey, I just picked my blueberries and was looking for a pie recipe so I’m going to bake this pie but I was wondering how much cinnamon to use and what is the extra dry mixture? I don’t bake much so I don’t want to mess it up.
Hi and thank you for alerting me that the cinnamon measurement didn’t make its way into the printable ingredient list, that has been fixed (1/2 tsp). And “extra dry mixture” just means that when the blueberries are first folded in to the dry mixture and poured into the crust, there remains some of that flour-sugar-cinnamon mix in the bowl. Just sprinkle that on top of the blueberries, evenly. ope you try it and let me know how you liked it!
Great, easy recipe. My only suggestion- I like to put the foil on the edges on the backside of the cooking cycle. Otherwise the foul tends to stick to the soft crust edges and makes it tough to remove without destroying the edges.
That’s a good tip, yes I’ve had trouble with it sticking a bit sometimes, although I try to spray the foil first to help with that. Thanks for contributing!