Classic Blueberry Pie Recipe
A sweet, juicy blueberry pie is a classic American dessert originally hailing from Maine, where wild blueberries are native. Blueberry pie is just as good topped with an intricate lattice crust as it is finished with a homemade crumble topping. It is one of the most popular fruit pies, frequently mentioned alongside apple pie, cherry pie, and peach pie. Peak harvest season for blueberries is in June and July, and blueberry pie is often considered a Summer dessert.
Table of Contents
What is a Classic Blueberry Pie?
There are many delicious variations of blueberry pie, but a classic blueberry pie is a baked fruit filling made with fresh or frozen blueberries mixed with sugar, flour or cornstarch for thickening the filling, lemon juice for a bit of acidity. Some versions include a small amount of spice, most often cinnamon, although many blueberry pies rely entirely on the flavor of the berries themselves. When I can get my hands on particularly delicious fresh blueberries, I prefer not to add any spices so that the blueberries can really shine.
Classic blueberry pies are usually baked in a flaky pie crust and can be finished in a number of ways, including with a lattice top, a full double crust, or a crumble topping. Unlike some other fruits, blueberries are juicy and hold up well during baking, and the filling can handle being baked without being covered. A vintage blueberry meringue pie, for example, is a blueberry pie topped with toasted meringue after the filling has baked.
The History of Blueberry Pie
Although fruit pies have existed for centuries in Europe, blueberry pie is an American pie originating in Maine. Blueberries are native to North America, particularly the northeastern United States, and Maine remains one of the largest blueberry producers in the world, growing more than 98% of the world’s wild blueberries. In 2011, blueberry pie was named Maine’s official state dessert.
Wild blueberries were cultivated and harvested by Indigenous communities in Maine long before the arrival of English colonists. Once colonists settled in the region, they quickly adopted blueberries into their cooking. Even so, blueberries remained largely a regional food and were not widely eaten outside of New England until after the Civil War. During the Civil War, blueberries were preserved and distributed as part of Union rations, helping introduce the fruit to a broader American population.
The first published mention of “blueberry pie” that we know of is in the November 20, 1829 issue of The New England Farmer. The reference is brief and appears in passing in a short story titled “An Eastern Landlady,” in which two men staying at an inn are served blueberry pie for dessert. No recipe is included, but the mention would indicate that blueberry pie was already frequently being enjoyed by New Englanders.
The first known publication of an actual recipe for blueberry pie appears in Mrs. Bliss’s Practical Cook Book, published in 1850. Before the mid-1800s, however, the word “whortleberry” was more commonly used to describe any berry that looked similar to what we now call blueberries. True whortleberries are native to Europe and are slightly different from American blueberries. While they look similar on the outside, blueberries tend to have pale flesh, while whortleberries are dark red inside and not quite as sweet with a more tart flavor.
When English colonists arrived in the Americas, they used the familiar word “whortleberry” to describe the similar-looking berries they found growing in Maine. Eventually, the name “blueberry” was adopted, but “whortleberry pie” recipes can be found in a number of cookbooks published in the 1800s. There is a published recipe for whortleberry pie from 1849, just before Mrs. Bliss’ recipe, in Mrs. Putnam’s receipt book.
As blueberries became more popular across the country, so did blueberry pie. Today, blueberry pie is one of the most popular summer fruit pies in the United States and one of the most-searched-for pie recipes online. April 28 is even recognized as National Blueberry Pie Day.
There’s a delightful, well-researched Substack article on blueberry pie Elisabet Juan Roca. You can read her article here.
Step-by-Step Blueberry Pie Recipe
Crust:
If you want to make a classic blueberry pie with a double crust or a lattice top, you’ll need a full batch of my flaky pie dough recipe or two sheets of frozen, store-bought puff pastry. You’ll also want some cream and a large-crystal sugar, like demerara, turbinado, or sanding sugar, to give the top crust a nice finish.
If you would prefer to make a blueberry crumble pie (a blueberry pie with a crumble topping), you’ll want to use a light, blind-baked pie crust and a batch of my crumble topping recipe.
How to Make a Blueberry Pie:
Ingredients
- 2lbs Blueberries, fresh or frozen
- ¾c Granulated Sugar (150g)
- 5T All-Purpose Flour (40g)
- 2T Lemon Juice (30mL)
- ½t Vanilla Extract
- ¼t Salt
- 2T Heavy Whipping Cream
- ¼c Demerara Sugar
Note: This pie turns out best if you fully assemble it and give it time to freeze before baking.
1.
If you made a batch of my flaky pie dough recipe, you should have two discs of dough. Roll out one disc into a circle about 1 to 2 mm thick and at least 1 inch wider than a 9-inch pie tin all the way around.
2.
Fit the rolled dough into your 9-inch pie tin. Trim the overhang with kitchen scissors so there is about a ½-inch (1 cm) overhang all the way around. Place the lined pie tin and the second disc of dough in the refrigerator while you prepare the filling.
3.
In a large mixing bowl, combine the blueberries, sugar, lemon juice, vanilla extract, and salt. Let the mixture sit until the blueberries have released enough juice that there is no dry sugar left.
Note: If you are using frozen blueberries, this step can take some time.
4.
Remove your pie tin lined with pie dough from the refrigerator. Add the blueberry filling, pressing it down firmly to eliminate any air pockets.
5.
For a double-crusted pie, roll out the second disc of dough, place it over the filling, and seal the edges using your preferred method.
Note: If you are making a lattice top, follow the directions for creating a lattice here.
6.
Brush the top crust with heavy whipping cream, then sprinkle generously with demerara sugar. If you’re making a double-crusted pie instead of a lattice, cut a few vents with a paring knife to allow steam to escape.
7.
Transfer the assembled pie to the freezer and freeze for at least 1 hour before baking.
How to Bake a Frozen Blueberry Pie:
1.
Preheat the oven to 350°F (170°C).
2.
Remove the pie from the freezer and place it on a parchment-lined baking sheet. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, rotating the pie every 30 minutes, until the crust is evenly golden brown.
3.
Remove from the oven and let the pie cool slightly before slicing and serving.
How to Make a Blueberry Crumble Pie
Crust: Instead of making a full batch of my flaky pie dough recipe, make a half batch. Follow the directions in Part 2 of my Ultimate Guide to Pie Crust to shape the pie shell to your preference, then blind-bake it for 20 to 30 minutes to create a light, pre-baked crust. Set the crust aside to cool.
Crumble Topping: Follow my recipe and directions here for making a homemade crumble topping for a fruit pie.
Blueberry Crumble Pie Recipe:
1.
Using the same ingredients listed above, make the blueberry pie filling by mixing the blueberries, sugar, lemon juice, salt, and flour in a large mixing bowl. Let the mixture sit until the blueberries have released enough juice that there is no dry sugar left.
2.
Press the blueberry pie filling into your light, blind-baked pie crust. Gently press down to eliminate air pockets.
3.
Break up the crumble topping with your hands and sprinkle it evenly over the filling, creating a single, even layer.
4.
Freeze the pie for at least 1 hour before baking.
5.
Preheat the oven to 350°F (170°C).
6.
Remove the pie from the freezer and place it on a parchment-lined baking sheet. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, rotating the pie every 30 minutes, until the crumble has turned a golden brown color and the filling is slowly bubbling.
7.
Remove from the oven and let the pie cool slightly before slicing and serving.
Variations on Classic Blueberry Pie
Many classic pies have popular variations. Pumpkin pie, pecan pie, and apple pie all come in countless forms, from pumpkin meringue and pumpkin cheesecake pie to apple cranberry pie, bourbon pecan pie, and more. Blueberry pie is no exception, and there are many delicious variations.
- Blueberry Meringue Pie: Blueberry meringue pie has been around for quite some time. Modern versions often use a blueberry curd topped with fluffy toasted meringue, while more vintage recipes bake a traditional blueberry filling first and finish it with a toasted meringue.
- Blueberry Crumble Pie: Blueberry pie is delicious with various toppings. If you don’t want to top your blueberry pie with pie crust, a crumble topping or streusel topping is a delicious alternative.
- Blue Raspberry Pie: “Blue raspberry” is best known as an artificial candy flavor, but a pie made with real blueberries and raspberries has a sweet and slightly sour flavor that does actually taste a bit like the candy flavor.
- Blueberry Rhubarb Pie: Rhubarb was once so commonly used in pies that it earned the nickname “pie plant.” While strawberry rhubarb pie is the most familiar combination, blueberry rhubarb pie is just as good.
- Peach Blueberry Pie: Peach pie is another summer favorite. Combining peaches and blueberries makes for a classic warm-weather fruit pie.
- Apple Blueberry Pie: Apple pie is by far the most popular fruit pie in the United States. Adding blueberries creates a familiar but slightly different take on the classic.
- Blueberry Custard Pie: Old-fashioned sour cream custard pies take a thick, baked custard, and bake it with pieces of fruit. An old-fashioned blueberry custard pie can be a delicious throwback.
- Blueberry Cheesecake Pie: Cheesecake pies are delicious and a bit easier than a typical New York cheesecake as they don’t require water baths. Blueberry cheesecake pie is no exception.
- Mixed Berry or Triple Berry Pie: Mixed berry, or triple berry pies most often use a mix of blueberries, raspberries, and blackberries.
There are countless other variations of pies that use blueberries. Some are less popular, like blueberry lavender pie. Others might look very different from a classic blueberry pie like frozen blueberry pie. We’d love to hear about your favorite blueberry pies! Let us know about them here.
How to Store and Reheat Blueberry Pie
Short-term storage: This classic blueberry pie can be kept at room temperature for about 1 day. After that, transfer it to the refrigerator, where it will keep for up to 1 week. Re-crisp the pie before serving if refrigerated.
Re-crisp before serving: Chilling softens the flaky pie crust. To bring back that fresh-baked texture, reheat the pie before serving. Preheat your oven to 350°F (170°C) and bake for 15–20 minutes, until warmed through and the top crust is crisp again.
Freezing for later: You can assemble this pie ahead of time and freeze it (unbaked) for up to 3 months. Once assembled, wrap it tightly in a freezer bag or double-wrap in plastic wrap and foil to prevent freezer burn. When you’re ready to enjoy it, bake straight from frozen until the filling is bubbling and the top crust is golden. See the directions for baking a blueberry pie above. Frozen pies are especially handy during busy times of the year, since you can prepare the pie ahead of time and simply bake it on the day you want to serve it.
Baking Tips for Classic Blueberry Pie:
Overfill the pie before baking. The fruit will shrink as it cooks and releases steam, which can leave the filling lower than the crust if you start with a level pie. Slightly overfilling ensures the fruit bakes down into a perfectly even, flat pie after cooling.
Protect your sheet pan for easy clean up. Fruit pies almost always bubble over as the fruit juices thicken, so line your baking sheet with parchment paper before placing the pie on it. The juice will drip onto the pan and caramelize into a sticky syrup. After baking, pour a small amount of water onto the sheet pan (never onto the pie itself). This loosens the baked-on juices and makes it much easier to lift and move the pie once cooled.
We’d love to see your blueberry pie creations! If you give this recipe a try, tag @doggone_baking on social media so we can share in the fall baking fun.
Blueberry Pie
Ingredients
- 1 batch Flaky Pie Dough or 2 frozen puff pastry sheets
- 2 lbs Blueberries (900g) fresh or frozen
- ¾ cup Granulated Sugar (150g)
- 5 tbsp All Purpose Flour (40g)
- 2 tbsp Lemon Juice (30mL)
- ½ tsp Vanilla Extract
- ¼ tsp Salt
- 2 tbsp Heavy Whipping Cream (30mL)
- ¼ cup Demerara Sugar (50g) or turbinado sugar
Instructions
Making the Blueberry Pie
- Make one batch of flaky pie dough.
- Roll out one disc into a circle about 1 to 2 mm thick and at least 1 inch wider than a 9-inch pie tin all the way around.
- Fit the rolled dough into your 9-inch pie tin. Trim the overhang with kitchen scissors so there is about a ½-inch (1 cm) overhang all the way around. Place the lined pie tin and the second disc of dough in the refrigerator while you prepare the filling.
- In a large mixing bowl, combine the blueberries, sugar, lemon juice, vanilla extract, and salt. Let the mixture sit until the blueberries have released enough juice that there is no dry sugar left.
- Remove your pie tin lined with pie dough from the refrigerator. Add the blueberry filling, pressing it down firmly to eliminate any air pockets.
- For a double-crusted pie, roll out the second disc of dough, place it over the filling, and seal the edges using your preferred method.
- Brush the top crust with heavy whipping cream, then sprinkle generously with demerara sugar. If you’re making a double-crusted pie instead of a lattice, cut a few vents with a paring knife to allow steam to escape.
- Transfer the assembled pie to the freezer and freeze for at least 1 hour before baking.
Baking the Blueberry Pie
- Preheat the oven to 350°F (170°C).
- Remove the pie from the freezer and place it on a parchment-lined baking sheet. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, rotating the pie every 30 minutes, until the crust is evenly golden brown.
- Remove from the oven and let the pie cool slightly before slicing and serving.
