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blueberry pie

Homemade Blueberry Pie

My Homemade Blueberry Pie is perfect for pie baking season and so fun for Patriotic Holidays!
Course Dessert
Cuisine American
Keyword best blueberry pie, best blueberry pie recipe, best pie recipe, best pie recipes, blueberry pie, blueberry pie filling, blueberry pie filling recipe, blueberry pie recipe, blueberry pie with frozen blueberries, easy blueberry pie, fourth of july recipe, fresh blueberry pie, holiday baking, homemade blueberry pie, how to make blueberry pie, memorial day recipe, pie recipes
Prep Time 20 minutes
Cook Time 50 minutes
Servings 8
Calories 293kcal
Author Jenny
Cost $15


  • Oven
  • pie plate
  • saucepan
  • Bowl
  • Bowl


Homemade All Butter Pie Crust

  • 2 3/4 cups All Purpose Flour
  • 3 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • 2 sticks cold unsalted butter cubed
  • 1/2 cup ice water

Homemade Blueberry Pie Filling

  • 5 cups fresh or frozen blueberries I used fresh
  • 2 teaspoons corn starch
  • 1/4 cup water
  • 1/2 cup granulated sugar
  • 2 tablespoons fresh lemon juice

Egg Wash

  • 1 large egg white
  • 1 teaspoon water
  • 2 tablespoons granulated sugar


  • To prepare pie crust, add the flour, sugar and salt to a stand mixer with paddle attachment or whisk attachment. Beat on low to combine. Add cold butter, beat until most of the butter is the size of small peas with the flour mixture.
  • With the mixer on, slowly add the ice water until dough forms and is combined.
  • Transfer dough to a lightly floured countertop, kneading a couple times to combine. Divide dough in half, flatten slightly and wrap tightly with plastic wrap. Refrigerate for 2-3 hours or freeze for 30 minutes before using. When ready to use, roll out round large enough to fit your pie plate. Transfer to pie dish and crimp the edges as desired.
  • To prepare blueberry pie filling, place blueberries, corn starch, sugar and lemon juice into a large saucepan over medium heat. Stir and let mixture cook, boil and bubble until thickened, about 7-10 minutes. Remove from heat and let cool for 15 minutes before transferring to pie crust.
  • Preheat oven to 375 degrees F. Pour pie filling into bottom pie crust spreading evenly. Top with second pie crust. Form a lattice topping or just a full pie crust with slits on top. Mix egg and water together then brush top of pie with egg wash and sprinkle with sugar. Bake for 50-55 minutes, until crust is golden brown. Remove and let cool for 15-20 minutes before serving. Serve with scoops of vanilla ice cream on top if desired.


Calories: 293kcal | Carbohydrates: 67g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 302mg | Potassium: 123mg | Fiber: 3g | Sugar: 29g | Vitamin A: 50IU | Vitamin C: 10.4mg | Calcium: 12mg | Iron: 2.3mg