Dessert

Blueberry Pie

Name: Blueberry Pie
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 8 servings
Ingredients: 2 unbaked 9-inch pie crusts (store-bought or homemade); 5 cups fresh blueberries (or 5 cups frozen, thawed); 0.5 cup granulated sugar; 0.25 cup light brown sugar; 2 tablespoons cornstarch; 0.5 teaspoon cinnamon; 0.25 teaspoon nutmeg; 0.25 teaspoon salt; 1 tablespoon fresh lemon juice; 0.5 teaspoon vanilla extract; 1 egg, beaten (for egg wash); 1 tablespoon water (for egg wash); 1 tablespoon coarse sugar (for topping)

A pure, wholesome pie filled with plump blueberries in a simple spiced filling, encased in a buttery double crust. The filling is jammy and thick, with bright berry flavor that shines without fussy additions.

373calper serving 4gprotein 59gcarbs 14gfat 25min prep 60min cook 8serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Blueberry Pie — common questions

How do I prevent a soggy bottom crust?

Place the pie on a preheated baking sheet so the bottom crust starts cooking immediately. Brush the bottom crust lightly with egg white before adding filling. Bake at 375°F for the full time until the edges are deep golden.

Can I make this ahead or freeze it?

Yes, assemble the unbaked pie, wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Bake directly from frozen, adding 15–20 minutes to the bake time and covering the edges with foil if needed.

What's the biggest mistake people make?

Underbaking—the pie needs to bubble at the vents for at least 10 minutes to set the filling properly. If you remove it too early, the filling will be runny when cut. Bake until golden brown and visibly bubbling.

Can I use frozen blueberries straight from the bag?

Thaw them first and drain well on paper towels—frozen berries are too watery and will make the filling runny. Fresh blueberries are ideal, or use thawed frozen berries.

What should I serve with this pie?

Vanilla ice cream or fresh whipped cream is classic. A dollop of sour cream or crème fraîche adds tang that complements the berry sweetness.

How do I store and reheat leftovers?

Cover the cooled pie loosely with foil and store at room temperature for 1 day, or refrigerate for up to 3 days. Reheat slices in a 300°F oven for 10 minutes if desired, or serve cold.