This Blueberry Pie Recipe is everything you want in a classic homemade dessert. Bursting with juicy blueberries and wrapped in a flaky, buttery pastry, this pie delivers the perfect balance of sweet and tart flavors. Whether you’re baking for a holiday, family gathering, or weekend treat, this homemade blueberry pie is guaranteed to impress.
Why You’ll Love This Recipe
- Loaded with fresh, juicy blueberry flavor.
- Flaky homemade butter pastry that’s crisp and tender.
- Perfect with fresh or frozen blueberries.
- Beautiful lattice crust for an impressive presentation.
- Great make-ahead dessert for special occasions.
- Delicious served warm with vanilla ice cream.
Ingredients
Blueberry Filling
- 1 kg fresh or frozen blueberries
- ½ cup caster sugar
- ¼ cup arrowroot powder
- 1 egg, lightly beaten
- Demerara sugar, for sprinkling
- Vanilla ice cream, for serving (optional)
Homemade Pastry
- ½ cup milk
- 1 tablespoon fresh lemon juice
- 2½ cups plain flour
- 1 tablespoon cornflour
- 250 g cold salted butter, chopped
- Extra flour for dusting
Instructions
- In a measuring jug, combine the milk and lemon juice. Set aside for 5 minutes until slightly curdled.
- Add the flour and cornflour to a food processor and pulse to combine.
- Add the cold butter and pulse until the mixture resembles coarse crumbs with visible butter pieces.
- Gradually add the milk mixture while pulsing until the dough just comes together.
- Divide the dough into two equal discs, wrap tightly, and refrigerate for at least 1 hour.
- If using fresh blueberries, gently toss them with the caster sugar and arrowroot until evenly coated.
- If using frozen blueberries, thaw first, then cook in a saucepan over medium heat for 3 minutes. Stir in the sugar and arrowroot, cooking another 4 minutes until thickened. Let cool completely.
- Preheat the oven to 220°C (200°C fan). Grease a 24.5 × 18 cm pie dish.
- Roll out one dough disc on a lightly floured surface into a 30 cm circle. Line the pie dish and trim the edges, leaving about 1 cm overhang. Place in the freezer while preparing the lattice.
- Roll out the remaining dough to about 3 mm thick and cut into 10 strips approximately 3 cm wide. Chill the strips for 30 minutes.
- Spoon the blueberry filling into the prepared crust.
- Arrange the pastry strips in a lattice pattern over the filling, pressing the edges to seal.
- Brush the pastry with beaten egg and sprinkle generously with Demerara sugar.
- Place the pie on a baking tray and bake for 20 minutes.
- Reduce the oven temperature to 180°C (160°C fan) and continue baking for 30–40 minutes, or until the crust is golden and the filling is bubbling.
- Allow the Blueberry Pie Recipe to cool completely before slicing. Serve with vanilla ice cream if desired.
Tips & Tricks
- Keep the butter very cold for the flakiest pastry.
- Fresh blueberries hold their shape better, while frozen blueberries create a juicier filling.
- Chill the assembled pie for 15 minutes before baking to help maintain the lattice design.
- Place a baking tray underneath the pie to catch any bubbling juices.
- Let the pie cool completely so the filling sets properly before slicing.
Details
- Prep Time: 40 minutes
- Chill Time: 1 hour 30 minutes
- Cook Time: 55–60 minutes
- Total Time: About 3 hours
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Difficulty: Intermediate
- Dietary Notes: Vegetarian
Notes
- Arrowroot may be replaced with cornstarch if needed.
- Add a teaspoon of lemon zest for extra brightness.
- Serve with whipped cream, custard, or vanilla ice cream.
- Store leftovers covered to maintain freshness.
Nutrition (Approximate Per Serving)
- Calories: 455
- Protein: 5g
- Carbohydrates: 55g
- Fat: 24g
- Saturated Fat: 15g
- Fiber: 4g
- Sugar: 24g
- Sodium: 210mg
FAQ
Can I use frozen blueberries?
Yes. Thaw and cook them briefly before mixing with the thickener for the best consistency.
Why is my blueberry pie runny?
Allow the pie to cool completely after baking. This gives the filling enough time to set.
Can I make the pastry ahead of time?
Absolutely. The dough can be refrigerated for up to two days or frozen for up to three months.
How do I know when the pie is done?
The crust should be deeply golden and the filling should be bubbling through the lattice.
Can I freeze the baked pie?
Yes. Wrap tightly and freeze for up to three months. Thaw overnight in the refrigerator before serving.
Storage
- Refrigerator: Store covered for up to 4 days.
- Freezer: Freeze whole or sliced for up to 3 months.
- Reheating: Warm slices in a 160°C oven for 10–15 minutes or microwave briefly before serving.
Similar Recipes
Blueberry Pie Recipe
Blueberry Pie Recipe features juicy blueberries baked inside a buttery homemade crust.Perfect with fresh or frozen berries and a flaky lattice topping.Serve warm with vanilla ice cream for a classic dessert.
Ingredients
Blueberry Filling
- 1 kg fresh or frozen blueberries
- ½ cup caster sugar
- ¼ cup arrowroot powder
- 1 egg lightly beaten
- Demerara sugar for sprinkling
- Vanilla ice cream for serving (optional)
Homemade Pastry
- ½ cup milk
- 1 tablespoon fresh lemon juice
- 2½ cups plain flour
- 1 tablespoon cornflour
- 250 g cold salted butter chopped
- Extra flour for dusting
Instructions
- In a measuring jug, combine the milk and lemon juice. Set aside for 5 minutes until slightly curdled.
- Add the flour and cornflour to a food processor and pulse to combine.
- Add the cold butter and pulse until the mixture resembles coarse crumbs with visible butter pieces.
- Gradually add the milk mixture while pulsing until the dough just comes together.
- Divide the dough into two equal discs, wrap tightly, and refrigerate for at least 1 hour.
- If using fresh blueberries, gently toss them with the caster sugar and arrowroot until evenly coated.
- If using frozen blueberries, thaw first, then cook in a saucepan over medium heat for 3 minutes. Stir in the sugar and arrowroot, cooking another 4 minutes until thickened. Let cool completely.
- Preheat the oven to 220°C (200°C fan). Grease a 24.5 × 18 cm pie dish.
- Roll out one dough disc on a lightly floured surface into a 30 cm circle. Line the pie dish and trim the edges, leaving about 1 cm overhang. Place in the freezer while preparing the lattice.
- Roll out the remaining dough to about 3 mm thick and cut into 10 strips approximately 3 cm wide. Chill the strips for 30 minutes.
- Spoon the blueberry filling into the prepared crust.
- Arrange the pastry strips in a lattice pattern over the filling, pressing the edges to seal.
- Brush the pastry with beaten egg and sprinkle generously with Demerara sugar.
- Place the pie on a baking tray and bake for 20 minutes.
- Reduce the oven temperature to 180°C (160°C fan) and continue baking for 30–40 minutes, or until the crust is golden and the filling is bubbling.
- Allow the Blueberry Pie Recipe to cool completely before slicing. Serve with vanilla ice cream if desired.
Notes
- Arrowroot may be replaced with cornstarch if needed.
- Add a teaspoon of lemon zest for extra brightness.
- Serve with whipped cream, custard, or vanilla ice cream.
- Store leftovers covered to maintain freshness.
Conclusion
This Blueberry Pie Recipe combines juicy blueberries with a rich, flaky homemade pastry for a timeless dessert that’s always a crowd-pleaser. Whether you use fresh or frozen berries, this pie bakes into a beautiful golden masterpiece that’s perfect for holidays, celebrations, or simply enjoying with a scoop of vanilla ice cream.