Blueberry Pie

Every summer, I find myself drawn back to one classic dessert that never fails to impress—my homemade Blueberry Pie. The aroma of buttery crust and bubbling berries reminds me of warm afternoons spent with family, the kind where laughter echoes through the kitchen and dessert is the highlight of the meal. I’ve made this pie so many times that I know the recipe by heart, but it still feels magical each time it comes out of the oven golden and bubbling.

This Blueberry Pie is everything a dessert should be—simple, sweet, and full of seasonal flavor. What sets it apart is the mix of textures: a flaky pie crust as the base, plump blueberries tossed in fresh lemon juice for brightness, and a cinnamon-laced streusel topping that adds a perfect crumbly crunch. I especially love how the raspberry preserves deepen the berry flavor without overpowering it.

Why You’ll Love This Recipe

You’ll love this blueberry pie for how effortlessly it comes together, yet looks and tastes like something from a bakery. It’s a crowd-pleaser whether served warm or cold, on its own or with a spoonful of vanilla ice cream. Because it uses fresh ingredients and simple steps, it’s easy enough for beginners but satisfying enough for seasoned bakers.

Versatile

One of my favorite things about this pie is how easily you can customize it. While I usually stick to fresh blueberries, it works well with frozen ones too. If you’re out of raspberry preserves, just skip them—this pie holds its own. Want a touch of crunch? Add chopped nuts to the streusel topping. Looking to make it dairy-free? Use plant-based butter in the crumble.

Budget-Friendly

This recipe doesn’t require any fancy equipment or hard-to-find ingredients. In fact, you probably have most of them in your pantry already. Blueberries are usually affordable in the summer months, and a store-bought pie crust makes prep even quicker if you’re in a rush. Despite the low cost, the result is a high-quality dessert that’s impressive enough for guests.

Ingredients for Recipe

• 1 9-inch refrigerated rolled pie crust (homemade or store-bought)

• 18 ounces fresh blueberries (washed and dried)

• 1/3 cup granulated sugar

• 3 tablespoons raspberry preserves (optional)

• 3 tablespoons fresh lemon juice

• 1 tablespoon lemon zest

• 1 teaspoon Vanilla Extract (Alcohol-Free)

• 2 & 1/2 tablespoons cornstarch

• 2/3 cup all-purpose flour

• 1/3 cup granulated sugar

• 1/3 cup packed brown sugar

• 1/2 teaspoon ground cinnamon

• 5 tablespoons butter (chilled and cubed)

  How to Make This Recipe

  Making this blueberry pie is straightforward, yet the end result tastes like something far more complex. I like to start by gathering everything I need so that each step flows smoothly. There’s no need to rush—this pie rewards patience. The crust, the filling, and the streusel each play a role in making the final dessert truly memorable.

  Step-by-Step Instructions for Making

  1. Prepare the Pie Crust
  First, lightly coat a 9-inch pie plate with nonstick cooking spray. Roll out the refrigerated pie dough just a bit thinner than usual. Gently press it into the pie plate, making sure to tuck it in all the way around with your fingers. The goal is to avoid any air pockets under the crust. Then flute or crimp the edges, depending on your style. Pop the crust into the freezer while you work on the filling and topping. This helps it hold its shape during baking.

  2. Make the Filling
  Now for the good part. In a medium-sized bowl, toss together the fresh blueberries, granulated sugar, raspberry preserves (if you’re using them), lemon juice, lemon zest, Vanilla Extract (Alcohol-Free), and cornstarch. Stir until everything is well combined. Let this mixture rest for about 15 minutes. This waiting period allows the berries to macerate, meaning they’ll release their juices and create a rich, thick filling during baking.

  3. Make the Streusel Topping
  In another bowl, combine the all-purpose flour, brown sugar, granulated sugar, and ground cinnamon. Cut in the cold, cubed butter using a pastry blender or your hands. Work the mixture until you see tiny coarse crumbs form. Be careful not to overmix—you want the crumble to remain loose and crumbly. Once it’s ready, cover and transfer it to the fridge. Chilling the topping helps it maintain its texture when baked.

  4. Assemble the Pie
  Take your pie crust out of the freezer and pour in the berry mixture. There’s no need to pre-bake the crust; just spoon the filling straight in. Place the pie plate on a foil-lined baking sheet to catch any drips during baking. This makes cleanup easier and prevents a mess in the oven.

  5. Bake the Pie
  Preheat your oven to 425°F (218°C). Cover the pie with foil or a pie shield and bake it for 30 minutes. While the pie is baking, remove the streusel from the fridge and loosen it up with your fingers. After 30 minutes, take the pie out briefly, uncover it, and generously sprinkle the streusel all over the top. Return the pie to the oven and continue baking for another 15 to 20 minutes. The pie is ready when the filling is bubbling all over, the topping is golden, and a thermometer reads 200°F in the center.

  6. Cool and Serve
  Once baked, allow the pie to cool completely on a wire rack. This step is crucial—it lets the filling set, so your slices don’t fall apart. You can also chill the pie for several hours or overnight if you want to prepare it ahead of time. When ready to serve, let it come to room temperature or gently warm individual slices in the microwave. I highly recommend pairing it with a scoop of dairy-free vanilla ice cream.

  Quick and Easy

  What I love most is that this recipe looks like it took hours, but comes together quickly. Using a store-bought crust saves time, and making the filling and topping is surprisingly fast. The hands-on time is minimal, especially once you’ve done it once or twice.

  Customizable

  This pie offers so many possibilities. You can swap in other berries like blackberries or raspberries, or use a mix. Try adding a few chopped nuts to the streusel for crunch. Need it dairy-free? Just use plant-based butter. If you’re short on lemon zest, increase the lemon juice slightly. It’s very forgiving, and that’s what makes it so enjoyable to bake.

  Crowd-Pleasing

  I’ve served this at birthdays, summer barbecues, and quiet Sunday dinners—it never disappoints. People always ask for seconds and want the recipe. It travels well and keeps beautifully. Whether you’re feeding a few or a crowd, this pie is guaranteed to be a hit.

  FAQs

  Can I use frozen blueberries instead of fresh?
  Yes, you can absolutely use frozen blueberries. However, do not thaw them before mixing or they will release too much liquid and make the filling runny. You may need to add an extra ½ tablespoon of cornstarch to help the filling thicken.

  Can I make the pie crust from scratch?
  Definitely. While a store-bought crust saves time, a homemade buttery crust adds even more flavor. Just be sure to chill it well before using.

  Is the raspberry preserve necessary?
  No, it’s optional. It adds a touch of richness and enhances the berry flavor, but the pie is still delicious without it.

  How do I store the leftover pie?
  Store leftovers in the refrigerator covered with foil or plastic wrap. It stays fresh for up to 4 days. Reheat individual slices in the microwave or oven for best results.

  Can I freeze the pie?
  Yes. You can freeze the fully baked pie once it’s cooled completely. Wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the refrigerator, then warm slightly before serving.

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  Blueberry Pie

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  Pin Recipe

  This homemade Blueberry Pie is the ultimate summer dessert. With a flaky crust, juicy blueberries brightened with lemon, and a golden streusel topping, it’s both simple to prepare and incredibly satisfying. Serve it on its own or add a scoop of vanilla ice cream for the perfect finish.

  • Total Time: 80 minutes
  • Yield: 8 servings 1x

  Ingredients

  Scale 1x2x3x

  1 9-inch refrigerated rolled pie crust (homemade or store-bought)

  18 ounces fresh blueberries (washed and dried)

  1/3 cup granulated sugar

  3 tablespoons raspberry preserves (optional)

  3 tablespoons fresh lemon juice

  1 tablespoon lemon zest

  1 teaspoon Vanilla Extract (Alcohol-Free)

  2 & 1/2 tablespoons cornstarch

  2/3 cup all-purpose flour

  1/3 cup granulated sugar

  1/3 cup packed brown sugar

  1/2 teaspoon ground cinnamon

  5 tablespoons butter (chilled and cubed)

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  Instructions

  • Lightly coat a 9-inch pie plate with nonstick spray. Roll out the crust, press into the plate, and flute or crimp edges. Freeze while preparing filling.

  • In a bowl, mix blueberries, sugar, preserves, lemon juice, lemon zest, Vanilla Extract (Alcohol-Free), and cornstarch. Let sit 15 minutes.

  • In a separate bowl, combine flour, both sugars, and cinnamon. Cut in butter until crumbly. Chill in fridge.

  • Pour filling into frozen crust. Place pie on foil-lined baking sheet.

  • Bake at 425°F for 30 minutes, covered. Remove from oven, uncover, and top with streusel.

  • Bake another 15–20 minutes until golden and bubbly.

  • Cool completely on wire rack. Serve at room temp or warm with vanilla ice cream.

  Notes

  • Frozen blueberries can be used without thawing.

  • Raspberry preserves enhance flavor but are optional.

  • For dairy-free, use plant-based butter.

  • Pie sets better when fully cooled or chilled.

  • Author: Mohamed
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes