Classic Blueberry Pie

Calling all Blueberry lovers, this one is for you!  This Classic Blueberry Pie features fresh or frozen berries, with a subtle hint of orange and cinnamon essence, and tucked inside a flaky buttery pie crust.

The Blueberry Pie Recipe

Blueberry season is upon us and if we're lucky, we may find ourselves with plenty of blueberries to turn into a blueberry pie.

Or, maybe it's the dead of winter and you are a year-round blueberry pie fanatic and you need your fix. As it turns out, frozen blueberries also work nicely with this recipe, no matter what time of year.

This pie is truly all about the blueberries, with very little interference from other flavors. There is a hint of orange that goes well with and accentuates the blueberry and a pinch of cinnamon to give a touch of nuanced warmth. It's baked inside of a classic flaky pie crust that is crisp and buttery.

All in all, this recipe is for the classic blueberry pie lovers. Sweet, crisp and destined to win blue ribbons... or at least garner a pat on the back from everyone who gets a slice.

So, let's get to making it, shall we? The text below offers tons of tips and helpful notes, or you can scroll to the bottom to grab the recipe and get started!

More of a visual person? Check out the video of me making it below, located right above the recipe!

Ingredients Needed

Here is an overview of the ingredients needed for this recipe. The full recipe is listed below in greater detail.

• blueberries (fresh, frozen or wild--see note below)
• cornstarch
• granulated sugar
• fresh orange juice (as in--from an actual orange)
• orange zest
• cinnamon (just a pinch)
• salt
• vanilla
• butter
• flaky pie crust (there is a full recipe dedicated to this, but everything you need to make it is listed below in the recipe)

Types of Blueberries to Use

Without a doubt, my favorite type of blueberries to use is frozen wild blueberries. I almost always have a big bag of frozen wild blueberries in my freezer. They are available year-round in the store, or if you time it right, you can get a large crop of them in the summer and freeze them.

I love using frozen wild blueberries because they have excess juice that makes the blueberry pie filling nice and lush, which I think creates a better flavor than that of standard blueberries.

But of course, regular blueberries (either picked fresh or store-bought) are perfectly fine too! Frozen or fresh are fine.

Bottom line, this recipe is versatile depending on what blueberries you like or have on hand!

Useful Tools

Here is a list of some of the primary tools I used in this recipe. You won't necessarily choose to use them all, but they are exactly what I used here. Any links may contain affiliate links.

• stand mixer (to make the pie dough, or you can make it by hand or in a food processor)
• pie plate
• rolling pin
• knife or pastry wheel
• ruler (if planning to make a lattice)
• kitchen essentials: baking scale, bowls, measuring cups and measuring spoons
• pie shield

Pie Crust Options

This pie tastes best with a homemade buttery pie crust.

Here is a list of the pie crusts that will work with this blueberry pie:

• Classic Butter Pie Crust
• Cream Cheese Pie Crust
• Sour Cream Pie Crust

Whatever pie crust you use, you'll need a top crust and a bottom crust.

How to Make a Blueberry Pie

As with most pies, there are a few steps you need to complete to get to the finished product. Many of these components can be broken down into steps and done days (or weeks) in advance.

Steps for making blueberry pie:

• Make the pie dough: you can prepare the dough up to 2 days ahead, or up to 3 months in the freezer.
• Roll out the pie dough: this can be done up to 1 day ahead of time. Roll out the bottom crust and place in a pie plate. Keep in the refrigerator, covered completely, until you are ready to make the pie.
• Make pie filling and assemble the pie.
• Bake!

Double Crust Vs. Lattice

What type of top crust you choose is a personal preference!

If you want that classic Americana finish to your blueberry pie, a lattice will undoubtedly do the trick. Many people are intimidated by making a lattice pie crust, but it’s pretty simple to do if you follow a few easy tips and tricks. Here is a complete Guide to Making a Lattice Pie Crust if you are unfamiliar with the technique.

Aside from being extremely beautiful, a lattice does serve a purpose! Some pies (especially fruit pies) need to have a means for the built-up steam from baking to escape. A lattice pie is essentially built-in ventilation.

However, a full top crust is much easier to put on a pie. All you have to do is roll out pie dough to about a 10" to 11" circle and place it on top of the pie. Tuck the edges underneath the crust and crimp as desired. Do not forget to poke steam holes. Do this after you egg wash, so the steam holes don't get sealed.

How to Tell When It's Done

It’s important to make sure that a fruit pie is cooked long enough so that it reaches a high enough temperature to activate the thickening agent.

There are two main ways to tell when a blueberry pie is done.  The first is by sight.

Visually look for the pastry to be golden and the pie to be puffed up nearly all the way through. It puffs up because the fruit has reached the temperature needed for it to "boil". As it cools, it will deflate.

Another way to tell if the pie is ready is to look for the filling to be bubbling from the middle of the pie. The bubbling doesn't need to be rapid, just look for at least one bubble while checking the pie.

The most fool-proof way to make sure your pie is baked properly is to use an instant-read thermometer. I always use one to check the temperature of each and every pie that I bake. For a blueberry pie, you want the internal temperature to be above 200ºF.

Serving and Storing

Serve the baked pie just slightly warm or at room temperature. It can be served as is or with ice cream.

If you serve it while it is hot, it will be soupy and won't stay in a clean slice (you won't catch me saying don't do this--as it's truly delicious, but do know it will be messy).

A baked blueberry pie can be stored at room temperature, covered, for 1 day. If you are storing it longer, cover it and place it in a refrigerator. It can always be reheated later to take the chill off of it and to crisp up the pastry.

More Fruit Pie Recipes

• Sweet Cherry Pie
• Apple Crumble Pie
• Butterscotch Pear Pie
• Blueberry Hand Pies
• Ginger Strawberry Rhubarb Pie

I am so honored when you make a recipe from my site! If you make this Blueberry Pie, please leave a comment and a star rating with your experience! If you have any questions about this recipe, feel free to comment here, too!

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