Old Fashioned Blueberry Pie

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5 from 4 votes
Old Fashioned Blueberry Pie is sheer pie perfection. Sometimes Old Fashioned is a classic for a reason. The pie crust is tender, flaky and the blueberry filling is sweet and filled with plump juicy berries. 
Prep: 40 minutes
Cook: 50 minutes
Total: 1 hour 30 minutes
A slice of Old Fashioned Blueberry Pie

This Old Fashioned Blueberry Pie recipe is sheer pie perfection. Sometimes old fashioned is a classic for a reason. The pie crust is tender, flaky and the blueberry filling is sweet and filled with plump juicy berries.

A slice of Old Fashioned Blueberry Pie

This Old Fashioned Blueberry pie recipe will remind you of what your grandma use to make. 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!

This is one of the best easy dessert recipes to make for your family.


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What We Love About This Homemade Blueberry Pie Recipe

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. 

  • Summer Staple: A fun and easy dessert when blueberries are plentiful.
  • Easy Ingredients: All found in pantry or fridge.
  • Family Friendly: Nothing says I love you like pie from scratch.
  • Adaptable: Can make it low-carb or low-sugar.
A whole Old Fashioned Blueberry Pie.

Ingredient Notes for Blueberry Pie with Lemon

Pie Crust Recipe

  • All Purpose Flour: Simple, classic flour.
  • Butter: Ice-cold butter, cut into 1 inch pieces
  • Vegetable Shortening: This makes a flaky homemade pie crust.

Blueberry Pie Filling

  • Fresh blueberries: Fresh is best for this pie.
  • Instant tapioca: This is the thickening agent for the blueberry mixture.
  • Fresh Lemon Juice: This recipe is really enhanced by the addition of lemon juice.
  • Cinnamon: a little warn spice.

Equipment Needed for Blueberry Lemon Pie

  • Item 1 (link to Amazon if appropriate)
  • Item 2
  • Item 3
  • Item 4

How to Make Blueberry Pie Recipe Best

These are the basic steps for making blueberry pie recipe easy. Please refer to the recipe card below for more detailed instructions.

STEP 1: PIE CRUST RECIPE

First, in a food processor add flour, salt and sugar. Pulse, then add the butter and shortening. Pulse 8-10 times or until the butter is the size of peas.

STEP 2: WATER

Next, with the processor running, add the water slowly until the dough begins to form a ball and then dump dough out onto a floured surface and roll into a ball and then 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

STEP 3: FORM

Then cut the dough in half and then on a floured surface, roll each in a circle. Transfer to a pie pan as a bottom crust.

Homemade blueberry muffins

STEP 4: BLUEBERRY PIE FILING

In a large bowl, stir berries, tapioca, sugar, lemon juice and cinnamon, and then mix well. Let stand for 15 minutes. Pour into prepared pie crust. Dot butter on top of berries and place second pie crust on top. Crimp edges. Make egg wash with an egg and heavy cream and then brush on top and side of the crust.

STEP 5: BAKE

Sprinkle with coarse sugar and bake until bubbling and golden brown. Allow to cool on a wire rack.

Prep and Storage Tips for Homemade Blueberry Pie

HOW TO MAKE THIS RECIPE AHEAD OF TIME

Dough can be made up to three days in advance, keep in the refrigerator and wrap in plastic wrap.

HOW TO STORE THIS RECIPE

Freshly baked pie will keep well for about 4 to 5 days in the refrigerator; cover loosely with foil or plastic wrap.

HOW TO FREEZE THIS RECIPE

Wrap it in plastic wrap and freeze it for up to 3 months. When you’re ready to use it, remove it from the freezer and let it thaw in the refrigerator overnight and then follow the directions below.

HOW TO REHEAT THIS RECIPE

Reheat in the oven or in the microwave until warmed through.

Frequently Asked Questions about Old Fashioned Blueberry Pie

HOW TO MAKE THIS RECIPE HEALTHIER

Really it is easy to make minor changes such as sugar substitute to lower the calories and a gluten free flour if necessary.

CAN I SUBSTITUTE DIFFERENT BERRIES?

Of course, use whatever berries are in season such as raspberries or blackberries,or use a mix and make a bramble berry pie.

CAN THIS RECIPE BE DOUBLED OR HALVED?

Indeed, double the recipe for more pies. Freeze one if you like.

HOW DO YOU MAKE THE BEST PIE?

Cold ingredients such as butter and cold water are best for pie crust, see more great tips here.

Close up on a slice of pie.

Expert Tips for Making This Blueberry Pie Recipe

  • Add Lemon Zest: Add more flavor with lemon zest as well as juice.
  • Short cut tip: Make the crust in advance and pull it out when you want to make pie.
  • Variation tip: If you have no food processor use a pastry blender and make the double crust by hand.
  • Alternate top: Make the lattice crust top with long strips and for the pattern on top of the pie dish.
  • Baking Sheet: Place pie plate on a cookie sheet to catch drips.

What to Serve with Old Fashioned Blueberry Pie

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A slice of Old Fashioned Blueberry Pie
5 from 4 votes

Old Fashioned Blueberry Pie

Yield: 8 slices
Prep: 40 minutes
Cook: 50 minutes
Total: 1 hour 30 minutes
Old Fashioned Blueberry Pie is sheer pie perfection. Sometimes Old Fashioned is a classic for a reason. The pie crust is tender, flaky and the blueberry filling is sweet and filled with plump juicy berries. 
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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.

Expert Tips

 
  • Add Lemon Zest: Add more flavor with lemon zest as well as juice.
  • Short cut tip: Make the crust in advance and pull it out when you want to make pie.
  • Variation tip: If you have no food processor use a pastry blender and make the double crust by hand.
  • Alternate top: Make the lattice crust top with long strips and for the pattern on top of the pie dish.
  • Baking Sheet: Place pie plate on a cookie sheet to catch drips.

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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Course: Dessert
Cuisine: American
Keyword: blueberry, pie

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12 thoughts on “Old Fashioned 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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