Pies, Tarts & Crumbles/ Summer

Homemade Blueberry Pie

Homemade Blueberry Pie – A deliciously flaky, all-butter pie crust filled with a sweet, homemade blueberry filling!

A homemade blueberry pie in a glass pie dish.

Overhead shot of a homemade blueberry pie in a glass pie dish.

I hope you’ve been enjoying my Homemade Cherry Pie recipe, because today I bring you another scrumptious pie to serve up this summer – I bring you my Homemade Blueberry Pie!

Homemade blueberry pie with slices removed to see the blueberry filling.

Overhead shot of homemade blueberry pie with slices removed in a glass pie dish.

Ingredients for Homemade Blueberry Pie:

  • My homemade pie crust (or 2 store-bought pie crusts)
  • fresh blueberries
  • caster/granulated sugar
  • cornflour/cornstarch
  • lemon juice
  • ground cinnamon
  • large egg

This pie is made completely from scratch, just like my cherry version. The crust is all-butter, and incredibly flaky. The blueberry filling consists of only a few ingredients, and produces a deliciously sweet, and thick pie filling.

If you love pie and blueberries, you need to make this. This pie received rave reviews from my family, and I’m sure yours will love it, too!

A slice of homemade blueberry pie served on a small white plate with a fork.

Overhead shot of a slice of homemade blueberry pie on a small white plate with a fork.

Slice of homemade blueberry pie served on a small white plate with a fork.

Homemade Blueberry Pie - A deliciously flaky, all-butter pie crust filled with a sweet, homemade blueberry filling! #homemade #blueberrypie #recipe

Try these incredible pies next!

Enjoy! 🙂

Overhead shot of a homemade blueberry pie in a glass pie dish.
5 from 4 votes
Homemade Blueberry Pie
Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 1 hr 5 mins
Yields: 8 - 10 servings
Calories: 431 kcal
A deliciously flaky, all-butter pie crust filled with a sweet, homemade blueberry filling!
Print
Ingredients
  • Homemade Pie Crust
  • 6 cups fresh blueberries 900g
  • 1 cup caster/granulated sugar 200g
  • 1/4 cup cornflour/cornstarch 30g
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1 large egg beaten with 1 tablespoon milk
Instructions
  1. Prepare my pie crust recipe through to step 3.

  2. Place the blueberries, sugar, cornflour, lemon juice, and cinnamon into a large saucepan over medium heat. Stirring occasionally, cook for about 10 - 15 minutes until the blueberries start to break down, and the mixture has thickened. You want a fairly thick mixture so that it can hold its shape when cutting the pie later. Remove from the heat and allow to cool completely.

  3. On a lightly floured surface, roll out one of the discs of dough to a 12-inch circle. Carefully press the dough into an ungreased 9x2-inch pie dish. Spoon the filling into the crust.

  4. Roll out the other disc of dough to a 12-inch circle. Using a pastry wheel, or sharp knife, cut out strips of dough. Carefully thread the strips over and under one another on top of the filling. Cut off any excess dough, and seal the strips into the bottom crust.
  5. Refrigerate for 30 minutes before baking, and preheat the oven to 200C/400F/Gas 6.
  6. Brush the pastry with the egg wash, and sprinkle with sugar. Place the pie onto a baking tray, and bake for 35 - 40 minutes or until the crust is golden brown.

  7. Allow the pie to cool completely at room temperature before slicing and serving.
Notes

Leftovers can be covered tightly and stored in the fridge for up to 5 days.

This pie can be made 1 day in advance. After it cools, cover tightly and keep at room temperature. Baked pie also freezes well for up to 3 months. Thaw overnight in the fridge, and allow to come to room temperature before serving.

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

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12 Comments

  • Reply
    Marjory @ Dinner-Mom
    29th August 2017 at 1:05 pm

    i’m totally crushing on this pie! That filling and crusty top! Yum!

  • Reply
    cookilicious
    29th August 2017 at 2:22 pm

    The filling looks so delish! Love this pie recipe. The crust looks perfect!

  • Reply
    Ashley @ Big Flavors from a Tiny Kitchen
    29th August 2017 at 2:34 pm

    OMG the color of this pie is SOOOO vibrant – I want to lick that pie plate clean! YUM!

  • Reply
    Cynthia | What A Girl Eats
    29th August 2017 at 2:47 pm

    This is a seriously gorgeous pie! i love your lattice crust too!

  • Reply
    Lucy @ Supergoldenbakes
    29th August 2017 at 2:50 pm

    That blueberry filling looks wonderfully thick, dark and fruity. Loving the touch of cinnamon you’ve added too.

    • Reply
      Marsha
      29th August 2017 at 10:12 pm

      Thanks, Lucy! 🙂

  • Reply
    Demeter | Beaming Baker
    29th August 2017 at 8:42 pm

    Yet another winner for the books! Everything you make is just gorgeous and amazing, Marsha. Always a joy to see your beautiful photos! 🙂

    • Reply
      Marsha
      29th August 2017 at 10:11 pm

      Thanks, Demeter! 😀 xo

  • Reply
    Emma @ Lights, Camera, BAKE!
    30th August 2017 at 11:22 pm

    I love blueberry pie and I love how this is completely from scratch! Yum!

  • Reply
    Tracy | Baking Mischief
    4th September 2017 at 5:48 pm

    That blueberry filling looks sooooo gooey and good. I’ve never made a blueberry pie at home before, but I think I need to now! 😉

  • Reply
    Agness of Run Agness Run
    8th September 2017 at 8:13 pm

    As a passionate lover of blueberries, this pie is my kind of treat, Marsha! Can I use frozen blueberries instead of fresh ones?

    • Reply
      Marsha
      8th September 2017 at 8:58 pm

      Of course, Agness! 🙂

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