The Perfect Blueberry Pie

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This is the perfect Blueberry Pie.  Sweet, tender and packed full of luscious fresh blueberries.  
Prep: 40 minutes
Cook: 50 minutes
Total: 1 hour 30 minutes
blueberry pie on a white plate on a white checkered napkin with a silver fork.

This is the PERFECT blueberry pie recipe! But how do you know when you’ve made a great blueberry pie?  When you take the first slice of pie of the pan, and the juice from the pies doesn’t run into the empty space.  Or, when you put a slice of pie on your plate and it holds its shape – that’s when you know you did it right. Keep on reading to learn the secret world of fresh perfect and flavorful blueberry pie!

blueberry pie on a white plate with a white checkered napkin with a silver fork.

This easy blueberry pie recipe does the trick every single time! The berries are sweet and the crust is so flaky and tender.  It’s the quintessential summer dessert. Everyone will be begging for this blueberry pie! I love making these pies (and my husband loves eating them!).

How to Make Blueberry Pie

First things first, when it comes to making this blueberry pie, a lattice top crust is the way to go. This will leave you with some extra pastry.  Rather than throw it away, use it to make this little individual blueberry pies in ramekins. This will work perfect for girls nights as a little treat ! have to admit I was surprised at how good they came out.  This is a very cute twist on a traditional blueberry pie. 

Steps for Making a Great Blueberry Pie

Step one: Grab some flour and butter and put them in the freezer. This will make for the best blueberry pie! The colder the better.

Step Two: Preheat oven to 350°. grab blueberries and lemon juice.

Step Three : Grab another bowl. Take sugar cornstarch and cinnamon. Grab the berries and begin to combine .

Step four: when done transfer into crust and refrigerate while you start on the lattice crust.


MAKE SURE YOU CHECK OUT THESE GREAT BLUEBERRY RECIPES


The best blueberry pie recipe continued

step five: take the rest of the dough and roll it out to a size similar to the other.

step six: cut the blueberry pie dough into 3/4 strips.

step seven: lay strips over pie and equally space them throughout.

Blueberry Pie Making Tips

Here are few tips that I’ve learned (most of them I’ve learned the hard way!) along the way:

  • It is 100 times fast to make pie crust in a food processor.  The dough is ready in under 30 seconds.
  • Make sure all of your pastry ingredients are ICE COLD.  You don’t want to use room temperature anything. This will make a flaky crust.
  • If you’re using frozen blueberries, do not thaw them.  Use them frozen.
  • If your crust starts browning too fast in the oven, cover the edges with a pie crust shied or a piece of aluminum foil.
  • Bake your pie on the middle rack of your oven.
  • Cover a baking sheet with aluminum foil and put the foil lined sheet on the rack directly under the pie in the oven.  This will catch any bubble over spills and make a clean up easy.
Perfect Blueberry Pie - this is the best fresh blueberry pie recipe you will ever try

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blueberry pie on a white plate on a white checkered napkin with a silver fork.

The Perfect Blueberry Pie

No ratings yet
This is the perfect Blueberry Pie.  Sweet, tender and packed full of luscious fresh blueberries.  
Print Pin Rate
Servings: 8 slices
Prep Time: 40 minutes
Cook Time: 50 minutes
Total Time: 1 hour 30 minutes

Ingredients

Pie Crust

  • 12 tablespoons ice-cold butter cut into 1 inch pieces
  • 3 cups flour
  • 1 teaspoons salt
  • 1 tablespoon sugar
  • 1/2 cup vegetable shortening
  • 1/3 cup ice water

Blueberry Pie Filling

  • 4 cups fresh blueberries
  • 1/4 cup instant tapioca
  • 1 cup sugar
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon cinnamon
  • 1 tablespoon butter

Instructions

Pie Crust

  • Add the flour, salt and sugar to the bowl of a food processor fitted with the steel blade.
  • Pulse 2-3 times to mix. A
  • dd the butter and shortening.
  • Pulse 8-10 times or until the butter is the size of peas.
  • With the processor running, add the water slowly until the dough begins to form a ball.
  • Dump dough out onto a floured surface and roll into a ball.
  • Wrap in plastic wrap and refrigerate for at least 30 minutes.
  • Cut the dough in half.
  • On a floured surface, roll each half into a circle.
  • Roll from the center to the edge, turning regularly to make sure it doesn’t stick.
  • Roll the dough circle around rolling pin and transfer to a pie plate.
  • Unroll the dough to fit the pan. Repeat with the top crust.

Blueberry Pie Filling

  • In a large bowl combine berries, tapioca, sugar, lemon juice and cinnamon.
  • Mix well.
  • Let stand for 15 minutes.
  • Pour berry mixture into prepared pie crust.
  • Dot butter on top of berries.
  • Place second pie crust on top of berries.
  • Crimp edges.
  • Make an egg wash by whisking 1 egg with 1 tablespoon of milk or cream.
  • Brush the egg wash over the top and sides of the crust.
  • This will make a nice brown, shiny crust.
  • You can also sprinkle sanding sugar crystals on top of the egg wash.
  • Bake at 400 degrees for 45-50 minutes.

Estimated Nutritional Information

Calories: 609kcal | Carbohydrates: 77g | Protein: 5g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 48mg | Sodium: 456mg | Potassium: 112mg | Fiber: 3g | Sugar: 34g | Vitamin A: 610IU | Vitamin C: 7.9mg | Calcium: 17mg | Iron: 2.4mg

The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/

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10 thoughts on “The Perfect Blueberry Pie”

  1. I tried to make the pie from the Home and Backyard.The recipe never said to soak the tapioca overnight.I never used tapioca before.I bought the small pearl.Now I have a baked shell and a big mess of filling that can’t be chewed!Maybe you should be more specific!

    Reply
    • I’m sorry you had difficulty, however the recipe states that you should use INSTANT tapioca. You do not need to soak instant tapioca. It sounds like you used the wrong type.

      Reply
  2. I’m afraid to bake pies, so far after a years worth of learning how to cook and bake, I’ve never dared bake such a lovely pie like yours! 🙂

    Oh, btw, I’d like to invite you to join Weekday Potluck Meme and link up your food entries for the week! 🙂

    Reply
  3. thanks for linking up to What’s Cooking Wednesday! I love blueberry pie…I wish my blueberry bushes were more prolific so I could make it with my own berries!

    Reply
  4. Whew! I don’t know how you can even think…let alone write anything! Mine is a cloth. I had one of the Tupperware mats with the circles years ago. It wasn’t silicone but plastic like their containers. It got sticky after it got older. I have a silicone baking mat that I put on cookie sheets. Now I’ll have to find a Tupperware dealer and get one of the new mats and try it too. Thanks for the idea!

    Reply
  5. Thanks, that sounds better. One other thing that I discovered about a year ago that makes pie baking so much easier. I bought a pastry cloth at a kitchen shop and it came with a cover for my rolling pin…..what a difference in rolling it out and getting the dough off the cloth instead of rolling on the counter top. Oh, if I had only known this 45 years earlier!! I love your posts……keep’em coming!

    Reply
    • That’s what happens when you try to write after working a full day and then having 7 kids, ages 4 and under, over to play! 🙂

      Is your pastry cloth an actual cloth or is it a silicone baking mat? I have a silicone baking mat that I absolutely love and use for everything! I love it so much that I bought 2 of them. I got mine from Tupperware. It even has circles on it so you know how big to roll out your pie crust!

      Thanks for the kind words! I’m glad you find my adventures interesting!

      Reply

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