More Easy Pie Recipes
Take a look at our Easy Cherry Pie we cant decide which we prefer, blueberry or cherry pie.
You might also enjoy our Strawberry Pie its a little quicker to make and very tasty.
Our Favorite Apple Pie with perfectly cooked apples surrounded by a thickened and gently spiced sauce all baked inside a flaky, golden brown crust
If time isnt on your side, you may want to try our Handheld Berry Pies!
Recipe updated, originally posted June 2013. Since posting this in 2013, we have tweaked the recipe to be more clear and added a quick recipe video. Adam and Joanne
Can I Use Canned Blueberries Instead Of Fresh
Fresh blueberries are available year round, but if for some reason you can t find them in your local grocery store, cooking with canned blueberries is a great alternative. You can use the whole can for sauces, compotes and chutneys, or you can drain them and use them like you would fresh blueberries.
A Few More Of Our Favorite Blueberry Baked Goods
Don’t be shy about playing around with the ingredients in this summer-ready buckle: Use all blueberries if you like, or even swap out the cherries for small-diced peaches.
Rose Levy Beranbaum photo by Matthew Septimus, all other photos by James Ransom
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This article was updated by the Food52 editors in June 2020 to include more ways to use up all those fresh summer blueberries.
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Can You Use A Store Bought Crust
Yes, of course, for this recipe use either a homemade crust or a store bought crust. The Pillsbury refrigerated crusts are the best, and Ive tried them all. Do NOT get the frozen pie crusts, those have a taste that everyone recognizes as NOT HOMEMADE.
How to Make Blueberry Pie with Blueberry Pie Filling
Helpful Pie Baking Tips
- Lower your oven shelf to the bottom 1/3 or 1/4 position: Pies need a long baking time. And the higher the oven shelf is, the more browning occurs. If you bake the pie on the lower shelf, it prevents the top crust from browning too much.
- Placea large baking pan underneath the pie pan to catch overflowing juice dropping easy clean-up!
- Bake at high temperature first: Bake at 425F for 25 minutes, then lower the temperature to 375F and continue baking.
- If you have a baking stone or baking steel, put it on the lowest rack of your oven, but not touching your baking pan directly. The heat from the baking stone will rise and cooks the bottom crust quickly, making it nice and crisp. Big difference!
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For A Decorative Top Crust
For a pretty presentation that gets all the compliments, make a lattice top crust. You simply weave strips of dough about 1-inch wide, then crimp the edges to hold the top and bottom layers together. I like how you can see the fruit peaking through the crust.
A lattice crust also functions to provide more ventilation and concentrates the moisture in the filling for a thicker consistency. Feel free to get creative and use cookie cutters to make fun shapes like hearts or stars. Otherwise, keep it classic with a smooth double crust with just a few small vents poked in on top.
How Do I Thicken Blueberries To Make Pie Filling
Few dishes evoke as much nostalgia and as many warm feelings as fresh-baked pies. A perennial comfort food, the blueberry pie is undoubtedly a classic, but it also gives you perfect opportunity to experiment with your own signature fillings and crusts. Of course, blueberries alone don’t fill a pie — to achieve a delectably thick consistency, you have to accent your berries with additional ingredients. Feel free to tweak the filling until you find a taste and texture you’re proud to call your own.
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How To Add A Lattice Crust
We love adding a lattice crust to our pies. The juices in the filling bubble out and over the lattice making a pie that looks perfectly humble and homemade.
If youve never added a lattice crust before, it can seem a little daunting, but dont fret! Its easy , and if you watch the video, we walk you through the entire process.
If you dont want to go the lattice route, you can always place a sheet of dough over the filling, and then add slits to the top . Or add a crumble topping, like the one we used for these apple pie cupcakes or the one we use to make this delicious blueberry crumble.
Before baking, we like to brush the crust with a rich egg wash made from egg yolk and cream. Then we bake until bubbling and golden brown.
The most difficult part of making any fruit pie is waiting for it to cool you need to wait for two to three hours before cutting. Otherwise, the filling will spill out and make the crust soggy.
Serve the pie with ice cream, whipped cream or do what we do and enjoy it plain .
How Do I Make A No Bake Blueberry Pie
To make this pie recipe, you cook the blueberry filling on the stovetop. Then, let the pie set up by allowing it to sit for several hours.
Heres what youll do.
Top with a dollop of vanilla bean whipped cream or vanilla ice cream! Its pure, delicious, blueberry pie paradise.
Tip: After the unbaked blueberry pie is sliced, you can enjoy it right away or store it in the fridge until ready to serve.
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Recommended Tools For Pie Making
I use these items for almost every pie I make. They are super helpful kitchen tools that will make blueberry pies or any kind of pies super simple to construct.
- Pastry Wheel.
- 9-Inch Pie Plate. This is the pie dish that I use, and I love how it comes with a lid that comes in so handy for storing!
- Pastry Brush. This is for brushing on an egg wash before baking your pie. I like to use a silicone pastry brush because its easy to wash and sanitize.
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Tips For Freezing A Fruit Pie
Its quite simple. Put together your pie as usual, following your favorite recipe. This works for any baked fruit pie, except those with meringue toppings.
- Pop your unbaked pie in the freezer, uncovered, for an hour or two until the crust is firm enough not to become misshapen when you wrap it.
- Then wrap it well with a layer of plastic wrap followed by a layer of foil to help prevent freezer burn. If you happen to have a stash of two-gallon ziplock freezer bags, those work great, too, as the outer layer.
- Fast forward to mid-winter when an arctic chill has you wearing long johns and Uggs in the house . Remove the pie from the freezer and discard the wrappings.
- Place it on the counter while you preheat the oven. Then bake up as your recipe directs, but use your eyes and nose to ensure that its completely baked.
- PRO-Tip: You will probably need to extend the baking time by 20 minutes or more to ensure the filling is thick and bubbly.
- Voila! A summer treat in the middle of winter. Note that this works for double crust fruit pies. Ive never frozen a cream or custard pie, but maybe that could be done, too!
- PRO-Tip: The way I figure out if a dessert can be frozen is to look for it in the frozen foods section of your grocery store!
What Is The Best Canned Pie Filling
We Tried 4 Canned Cherry Pie Fillings and This Was the Best
- Duncan Hines Comstock Original Country Cherry Pie Filling & Topping. Duncan Hines. Along with Betty Crocker and Pillsbury, Duncan Hines has a monopoly on the baking market.
- Solo Cherry Cake & Pastry Filling. Walmart.
- The Unanimous Winner: Market Pantry Cherry Pie Filling & Topping. Target.
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The Solution: Grate An Apple
Many apples are naturally high in pectin, which is a substance that creates the gel-like quality in jams and makes them spreadable, too. Cook’s Illustrated peeled and grated one Granny Smith apple , wrung out the grated apple in a kitchen dish towel to make sure there wasn’t too much moisture, and added the still-raw apple to the traditional cooked blueberry pie filling before it was added to the crust.
Image via My Story in Recipes
To ensure the perfect, firm blueberry filling, they also added two tablespoons of ground-up tapioca. Tapioca flour has a milder taste than wheat flour or cornstarch and is a little more forgiving than other types of starch-based thickeners. You might want to avoid using regular cornstarch as a thickener period the folks over at Chowhound say that it tends not to do well at certain temperatures and loses its thickening abilities.
While Cook’s Illustrated used quick-cooking tapioca and ground it themselves, try going to an Asian or Brazilian market if you happen to have one near by. Almost all of them will carry tapioca flour or starch , and you won’t have to do any grinding yourself. The results will be picture-perfect.
Image via Cook Like James
Variations On This Recipe
For what you see here, I chose to top my pie with a lattice pie crust. I have a great tutorial for that here: How to Make a Lattice Pie Crust.
You could also bake it as a double-crust pie, or as a single crust, open-faced pie. Or you could top it with my favorite streusel recipe, and youd have a blueberry crumb pie, aka French blueberry pie.
I like to thicken my filling with cornstarch, but if youd rather, you can use all-purpose flour or tapioca starch instead. Use 1/2 cup of flour or tapioca, in place of the cornstarch.
For a gluten-free blueberry pie, replace the all-purpose flour in the crust with a gluten-free flour blend that subs 1:1 for regular flour. Here are a few good options:
For a vegan blueberry pie, use a vegan butter substitute.
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Why Lattice Top Crust Is Better For Blueberry Pie
Pies made with very juicy fruits, such as berries and peaches, have a tendency to yield lots of fruit juices while baking. In order to allow the liquid to evaporate and steam to escape easily, a lattice top crust works better than covering your pie with a sheet of crust. More openings on the top means a better release of steam.
More Pie Fillings To Make At Home & Pie Making Tips
My Blueberry Pie Filling is the perfect balance of berries and the thick sweet syrupy sauce that will take all of your favorite blueberry desserts to the next level.
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
This post may contain affiliate links. For more information, read my disclosure policy.
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Justin Burke is a food writer, recipe developer, and award winning pastry chef and baker. His work includes kitchen culture and mental health, queer food, and American dessert history. Justin has contributed to many publications including Eater, Compound Butter, The Local Palate, Food & Wine, Garden & Gun, The FeedFeed, Bake from Scratch, Unpretentious Palate, and Dirty Linen. Justin lives in Columbia, SC with his partner and son.
Simply The Best Blueberry Pie
There is something so soothing and satisfying about making pie from scratch. Getting your hands in there, making pie dough, and taking that first warm bite of your pie masterpiece. The buttery crust flakes in your mouth. All those juicy blueberries, apples, strawberries, whatever linger on your tongue. How satisfying is it all? Both the process and the taste. Makes you fall in love with food all over again because YOU MADE THIS PIE FROM SCRATCH.
Applause to you!
Now lets get our hands and counters dirty.
Blueberries are showing their plump little faces in grocery stores and farmers markets. In fact, theyre probably on sale. Stock up! Youre going to need 6 cups for this blueberry pie.
If your blueberries arent super sweet, feel free to add another few Tablespoons of sugar. I find 2/3 cup is the perfect amount for sweet summer blueberries. Also: the cinnamon is optional, but I love the very slight flavor there.
When all is said and done, there is really no trick to blueberry pie. You just have to take the time to make it right. And that includes letting the pie dough chill and the baked pie rest before digging in. It sounds incredibly silly considering that time is a luxury for us all, but I promise the result is worth the wait.
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