Guide To Prepare Blueberry Pie Recipe Easy Easy

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There’s nothing quite like a homemade blueberry pie to capture the essence of summer. Bursting with juicy berries and topped with a flaky crust, this classic dessert is guaranteed to please everyone at the table. Plus, it’s surprisingly easy to make! This recipe requires no fancy equipment or techniques, making it perfect for beginner bakers or those short on time.


Best Blueberry Pie We
Best Blueberry Pie We’ve Ever Made

For the Crust:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • 3-4 tablespoons ice water
  • For the Filling:
  • 4 cups fresh blueberries (or frozen, thawed and drained)
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg

  • Directions:

    1. Prepare the Crust:
    In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Slowly add ice water, a tablespoon at a time, until the dough just comes together. Be careful not to overmix.
    2. Shape the Dough:
    Turn the dough onto a lightly floured surface and gently knead a few times until smooth. Divide the dough in half and form two discs. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes.
    3. Preheat the Oven:
    Preheat your oven to 400°F (200°C). Grease a 9-inch pie dish.
    4. Roll Out the Dough:
    On a lightly floured surface, roll out one disc of dough to a 12-inch circle. Carefully transfer the dough to the prepared pie dish. Gently press the dough into the bottom and sides of the dish. Trim any excess dough around the edges. Repeat with the remaining disc of dough for the top crust.
    5. Prepare the Filling:
    In a large bowl, combine the blueberries, granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Toss gently to coat the berries evenly.
    6. Assemble the Pie:
    Pour the blueberry filling into the prepared pie crust. Roll out the remaining disc of dough to a 10-inch circle. Cut the dough into strips about 1 inch wide. Arrange the dough strips in a lattice pattern over the top of the pie filling. Crimp the edges of the top and bottom crusts together to seal.
    7. Bake the Pie:
    Brush the top crust with milk or an egg wash (optional). Bake the pie for 50-60 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust start to brown too quickly, cover them loosely with aluminum foil.
    8. Cool and Serve:
    Let the pie cool completely on a wire rack before slicing and serving. Enjoy your homemade blueberry pie warm with a scoop of vanilla ice cream or whipped cream for an extra treat.

    Nutrition Facts (per slice):

    Calories: 400 (approx.)

  • Fat: 20g (approx.)
  • Saturated Fat: 10g (approx.)
  • Sugar: 30g (approx.)
  • Carbohydrates: 45g (approx.)
  • Protein: 5g (approx.)

  • Note: These nutrition facts are estimates only and may vary depending on the specific ingredients used.


    This easy blueberry pie recipe is a delicious and versatile dessert that’s perfect for any occasion. With its simple ingredients and straightforward instructions, it’s a recipe that even novice bakers can master. Whether you’re serving it up for a summer potluck or enjoying it as a cozy treat at home, this homemade pie is sure to become a family favorite.

    Frequently Asked Questions (FAQs)

    1. Can I use frozen blueberries instead of fresh?

    Absolutely! Frozen blueberries work just as well in this recipe. Simply thaw them completely and drain any excess liquid before using.

    2. My pie filling is too runny. What can I do?

    If your pie filling seems too runny after baking, it could be due to a few reasons. First, make sure you’re using the correct amount of cornstarch. Second, some blueberry varieties may be naturally juicier than others. If you encounter this issue, you can try adding a tablespoon of additional cornstarch to the filling before baking.