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You are here: Home / Desserts / Homemade Blueberry Pie

Homemade Blueberry Pie

July 2, 2013 By cookingintherockies 13 Comments

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A picture of a slice of homemade Blueberry Pie.

Blueberry Pie is the ultimate summertime treat. At least in my book!

I love this time of year when spring turns into summer and when Father’s Day and the Fourth of July are only a few weeks apart. It’s the time of year when you have two excuses to make a Blueberry Pie… For as long as I can remember, I have made my Dad a blueberry pie for Father’s Day. It’s kinda a perfect day. Sitting on the couch, watching the US OPEN, drinking a few beers, grilling steaks for dinner, and a big piece of blueberry pie for dessert! The Fourth of July is pretty much the same thing only we will be doing the Fourth of July activities instead, but we always have pie!

Why a Blueberry Pie?

Because, blueberry pies are, well, easy as pie. When the blueberries are in season and plentiful, making a pie is a great way to enjoy them. Blueberry pie just uses a few simple ingredients:

  • Blueberries
  • Lemon juice and lemon zest
  • Sugar
  • Vanilla extract
  • Flour
  •  Salt
  • Double crust pie dough
  • Egg wash

You can certainly use a store-bought pie shell, but may I suggest that you check out my blog post on pie crust recipes and make your own. Making your own pie shells is easier than you think and well worth an hour or so of your time.

A picture of blueberries coated in sugar, flour, lemon, and vanilla extract before loading into pie shell.

Blueberry pie is, well, easy as pie! Just mix all the ingredients in a bowl before adding to the pie shell and baking.

A picture of a pie before crimping the edges. The pie is ready for crimping the edges after it was trimmed off with kitchen shears. To crimp a pie, start by grabbing the crust from below and roll up towards the inside of the pie. With your fingers give it a gentle pinch to crimp the edges.

The pie is ready for crimping the edges after it was trimmed off with kitchen shears. To crimp a pie, start by grabbing the crust from below and roll up towards the inside of the pie. With your fingers give it a gentle pinch to crimp the edges.

A picture of a blueberry pie that is ready for the oven. It has an egg wash and sugar on the top.

I can hardly wait to dig into this beautiful blueberry pie! Make sure you brush it with an egg wash and sprinkle some sugar on top.

A picture of a warm blueberry pie straight from the oven.

The humble blueberry pie is always so pretty when it comes out of the oven!

A picture of a whole blueberry pie with a slice cut out.

The first slice out isn’t always the prettiest, but it’s always the best!

A picture of a slice of homemade Blueberry Pie.
Print Pin

Homemade Blueberry Pie

Course Dessert
Cuisine American
Keyword blueberries, Blueberry Pie, Blueberry Pie recipe, Butter and shortening pie crust, summer pie recipe
Servings 0 people
Author Heather Blake

Ingredients

  • 5 cups blueberries
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 lemon. Both zest and juice.
  • 6 tablespoons all-purpose flour
  • 1 double crust pie shell either homemade or store bought
  • 1 eggs, beaten
  • sugar for top of pie

Instructions

  • In a large bowl, combine the blueberries, sugar, vanilla, salt, lemon zest, lemon zest, and flour. Stir to combine well. Set aside.
  • Roll out the pie shells to fit a 9" or 10" deep-dish pie plate, about 1/4 inch or so. Place one pastry in the pie dish and prick the bottom all over with a fork. There will be some overage of the pastry, but that's ok. Fill with the blueberry mix and place the other rolled out pastry on top. Trim the edges so that there is about 1/2 inch over the sides. Working from the bottom piece, roll over the top edge and crimp to seal the edges of the pie. With a sharp knife, slit a few holes in the top. Brush the top with a beaten egg and sprinkle a couple of tablespoons of sugar over the top.
  • Place in a 375-degree preheated oven for 45-55 minutes or until it is golden brown.

 

Filed Under: Desserts, Recipes Tagged With: Blueberry Pie, Blueberry Pie Recipe, Homemade Blueberry Pie, How to make a homemade pie crust, How to make Blueberry Pie, How to make Blueberry Pie from scratch, Pie recipe, Summer Pies

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Comments

  1. Joan Lampro says

    August 29, 2020 at 5:07 PM

    I used more cornstarth because the berries seemed extra juicy I hope it turns out well..

    Reply
    • cookingintherockies says

      August 30, 2020 at 7:26 AM

      Yeah- smart move. Sometimes berries are super juicy!

      Reply
  2. Morgan Anderson says

    April 14, 2020 at 2:29 PM

    I live in Denver and tried this recipe… the filling never gelled! It was completely runny… any advice?

    Reply
    • cookingintherockies says

      April 15, 2020 at 7:32 PM

      Hummm. It’s an older recipe of mine! I’ll make it again and see what’s up. Maybe a bit more flour for thickening. Especially if the blueberries were big and juicy. Ill keep you posted!

      Reply
  3. Lillie Meredith says

    October 29, 2015 at 1:53 PM

    I can’t wait to make your Blueberry Pie for my daughter in law Dad. They live in Colorado. I need pie recipes for that state. Sorry I love making my fresh pie crust and I LOVE MAKING HOMEMADE PIES for my family. Thanks ” Pie Monster”

    Reply
    • cookingintherockies says

      October 31, 2015 at 2:23 PM

      I wish that I could make a good pie crust!! Good for you Lillie! Late spring is best for blueberries in CO!

      Reply
  4. Holly says

    September 15, 2013 at 8:37 PM

    Oh I’d like some of this pie! Father’s Day, Fourth of July, any day of the week!

    Reply
    • cookingintherockies says

      September 16, 2013 at 7:41 AM

      I know, huh? Yum!

      Reply
  5. Bee says

    August 19, 2013 at 9:22 PM

    Glad to hear that the Pillsbury crust will work, because scratch crust is a pain in the keister. I’m looking forward to making this with a little bit of creme de violette in the blueberry mixture, and in some whipping cream for the topping. Delish.

    Reply
    • cookingintherockies says

      August 20, 2013 at 9:23 AM

      Thanks Bee! My thoughts exactly on the crust!

      Reply
  6. Larry says

    July 2, 2013 at 12:24 PM

    That slice of pie looks awesome and the recipe sounds like a keeper for when our berries are ripe shortly.

    Reply
  7. Lea Ann (Cooking On The Ranch) says

    July 2, 2013 at 10:11 AM

    Love the photo of that slice of pie! All those ooey-gooey blueberries look fabulous. The crust looks so inviting, perfectly browned. Everyonce in a while I make my own, but usually end up buying Pillsbury.

    Reply
    • cookingintherockies says

      July 2, 2013 at 10:55 AM

      I used Pillsbury on this one too! Make a blueberry pie for the 4th! Your husband will thank you.

      Reply

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