The Best Homemade Blueberry Pie!
This homemade blueberry pie is an absolute classic—juicy, sweet, and bursting with the irresistible flavor of wild Maine blueberries, all wrapped in a buttery, flaky crust. It’s been a beloved staple in our kitchen for over a decade, and once you try it, you’ll see why!
Why This Recipe Works
- Wild Maine blueberries! Nothing compares to the naturally sweet, intense flavor of wild Maine blueberries. While fresh berries are fantastic, frozen wild Maine blueberries work beautifully and are often more accessible and budget-friendly.
- Foolproof Flaky Pie Crust! This homemade pie crust is incredibly easy to make in a food processor. It’s buttery, flaky, and the perfect complement to the juicy blueberry filling.
- The Perfect Ice Cream Pairing! While vanilla ice cream is a classic choice, try serving this blueberry pie with coffee ice cream. The combination is absolutely divine!
No more waiting! It’s time to bake up the very best blueberry pie you’ll ever try. And if you happen to have leftover pie, give these blueberry pie milkshakes a try (my kids’ favorite!). For more homemade dessert recipes, try this easy blueberry crisp, rustic mini blueberry galettes, or my warm blueberry crisp next.
Everything You’ll Need
The blueberry pie filling is a simple mix of frozen wild Maine blueberries (yes, frozen!!), granulated sugar, all-purpose flour, lemon zest and fresh lemon juice, ground cinnamon, and Kosher salt.
It’s a humble list of ingredients, but the secret is in the wild Maine blueberries! I’ve made countless versions of homemade blueberry pies, but this one reigns supreme and it’s all thanks to Wyman’s frozen blueberries. This is not sponsored, I just really think these are the best berries to put in pie!
You can use fresh blueberries, but I strongly prefer frozen for this recipe. Same with my overnight chocolate blueberry French toast casserole. Fresh is fine, but I always reach for frozen!
You’ll need 1 homemade pie crust (the recipe yields 2 crusts, but you can freeze 1 for later!). It’s made with all-purpose flour, sugar, Kosher salt, ground cinnamon, cold butter, vegetable shortening, and ice water.
Before baking, you’ll brush the pie with an egg wash made from 1 egg yolk and a little bit of heavy cream.
Make The Flaky Pie Crust
If you’ve ever wondered how to make pie crust in a food processor, be sure to check out my full post here. The key is to use extremely cold ingredients.
Make pie dough at home a few times, and you’ll get the hang of it quickly! Divide the pie dough into two equal portions, then wrap each in plastic wrap and chill for at least 30 minutes.You can speed up the process a bit by placing them in a freezer for 15 minutes!
Roll Out The Pie Dough
- On a lightly floured surface, roll out one dough round into a 12-inch circle.
- Transfer it to a 9-inch pie plate and gently press it in. Refrigerate while preparing the filling.
Make The Blueberry Pie Filling
- In a large bowl, mix frozen blueberries, sugar, flour, lemon zest, lemon juice, cinnamon, and salt.
- Pour the filling into the prepared pie crust.
The blueberry pie filling can be made up to 1 day in advance!
Create A Lattice Crust
- Roll out the second dough round into a 12-inch circle.
- Cut into ¾- to 1-inch strips using a knife or pizza cutter.
- Arrange half the strips parallel over the pie, then weave the remaining strips perpendicularly to create a lattice.
- Trim any excess dough and crimp the edges.
- Refrigerate the pie for 30 minutes before baking.
Bake The Pie!
- Preheat oven to 375°F. Whisk egg yolk and heavy cream, then brush over the lattice crust.
- Bake for 50-60 minutes until the crust is golden brown and the filling is bubbling. Let the pie cool for at least 30 minutes before serving.
Storage & Freezing
- Leftovers: Store leftover pie wrapped in foil in the refrigerator for up to 5 days.
- Freezing an unbaked pie: Wrap assembled pie tightly in plastic wrap and foil, then freeze for up to 3 months. Bake directly from frozen, adding 10-15 minutes to the bake time.
- Freezing a baked pie: Cool completely, then wrap and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in a 325°F oven before serving.
Ari’s Best Tips!
- Keep Ingredients Cold – Cold butter and shortening create a flakier crust.
- Chill the Dough – Refrigerate dough before rolling to prevent it from becoming sticky.
- Use Frozen Blueberries – They release juices slowly, creating the perfect filling.
- Brush with Egg Wash – This gives the crust a gorgeous golden brown finish.
- Slice with a Hot Knife – Running a sharp knife under hot water helps make clean cuts.
Serving Suggestion: A La Mode!
For the best experience, serve a warm slice of blueberry pie with coffee ice cream or sweetened whipped cream. The rich, slightly bitter notes of coffee enhance the sweet and tart blueberries beautifully. Prefer vanilla or chocolate ice cream? You do you, friend!
This homemade blueberry pie is a staple for summer holidays like Memorial Day, the 4th of July, and family gatherings. Whether you’re baking it for a special occasion or just because, it’s sure to be a crowd-pleaser.
If you make this easy Blueberry Pie recipe at home, please let us know by leaving a review and rating below!
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More pies to make at home:
- Chocolate Chess Pie
- Triple Berry Spelt Slab Pie
- Chocolate Bourbon Pecan Pie
- Salted Caramel Apple Slab Pie
- No-Bake Chocolate Mousse Pie
- Milk Bar’s Crack Pie
Tell Us What You Think!
If you make this recipe, don’t forget to leave a review and rating—we value your feedback and it helps us keep creating (and sharing!) free recipes. Your support means the world!
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Ari’s Wild Maine Blueberry Pie with Frozen Berries
Equipment
Ingredients
- 1 Homemade Pie Crust this recipe yields 2 crusts, both of which you'll need for this pie
For the blueberry filling
- 850 g (5½-6 cups) frozen wild Maine blueberries do not defrost or thaw; about ~2 lbs
- 90 g (scant ½ cup) granulated sugar
- 35 g (4½ Tbsp) all-purpose flour
- 1 medium lemon zested, about 1 heaping teaspoon
- 35 ml (~2-3 Tbsp) fresh lemon juice
- 2.76 g (1 tsp) ground cinnamon
- 2.5 g (½ tsp) Kosher salt
For the egg wash
- 1 large egg yolk
- 5.4 g (1 Tbsp) heavy cream
For serving
- Coffee ice cream or other flavor, but trust us coffee is amazing with blueberries!
Instructions
- If you haven't already, make the pie dough. Note: If pie dough is chilled for an extended period of time, it will be too firm to roll out. Simply leave at room temperature for 5-10 minutes to soften, if needed.
- Prepare the bottom crust. Tip: Roll out the dough on a lightly floured piece of plastic wrap to make for easier cleanup! Working with one disk of dough, roll out to fit a 9×2” pie dish. The pie dough should be about 12-inches round (or about 3-inches larger than the pie plate). Carefully roll the pie dough around the rolling pin, then transfer to a pie plate and unroll. Trim excess dough, if needed, so that no more than 2-inches hang over the size. Refrigerate while you make the filling (or up to 8 hrs in advance).
- Prepare the blueberry pie filling. Combine 850g frozen blueberries, 90g granulated sugar, 35g all-purpose flour, the zest (about 1 heaping tsp) and juice of 1 lemon (about 2-3 Tbsp), 2.76g ground cinnamon, and 2.5g Kosher salt in a large mixing bowl. Stir to thoroughly mix, then pour into the prepared pie crust. The filling should look moist, not floury and dry! Filling can be made up to 1 day in advance.
- Prepare the top crust. Roll out the second disk of dough on a lightly floured surface to a similar size and thickness as the first. Cut into strips about ¾” – 1” thick. You’ll need 12 strips total.
- Make the lattice top. Place 6 of the strips on top of the prepared pie, leaving an equal amount of space between each. Carefully fold back every other strip, then place a strip of pie crust perpendicular on top. Fold back down the strips of dough, then repeat with the alternate set of parallel strips until the entire pie is covered.
- Trim the pie dough. Tuck any excess dough from the strips into the sides of the pie or underneath the bottom pie crust, which should be folded on top to seal. Crimp with your fingers or flute the edges.
- Chill the dough. Refrigerate for 30 minutes, then preheat an oven to 375F.
- Brush on the egg wash. Combine 1 large egg yolk and 5.4g (1 Tbsp) heavy cream (or water) in a small bowl, then whisk well. Use a silicone pastry brush to brush the entire pie crust with egg wash.
- Bake the pie. Place the prepared blueberry pie on a parchment or aluminum-foil lined rimmed baking sheet. Bake in a preheated oven for 50-60 minutes, or until the top is golden brown and the blueberry filling is bubbling.
- Cool, then serve. Blueberry pie can be served warm or at room temperature. Allow the pie to cool for at least 30 minutes before slicing, or 3 hours if serving at room temperature. Serve with a generous scoop of coffee ice cream.
Notes
- Nutrition facts do not include ice cream. Additionally, not all pie dough will be used when making a lattice top.
- If using fresh blueberries, you may need to adjust the amount of added sugar based on how sweet they are. Summer berries tend to be sweeter than winter berries, so taste and adjust as needed!
- Leftovers will keep for up to 5 days. Cover with aluminum foil, then refrigerate.
- Unbaked, fully assembled pie can be frozen for up to 3 months. Don’t brush with egg wash until just before baking. You can bake straight from frozen, just add about 10-15 minutes to the overall baking time.
- Fully baked pie can be frozen for up to 3 months. Thaw overnight in a fridge to defrost, then warm in a preheated oven, if desired.
I love this recipe! I visited Maine over the summer and have been trying to recreate the pie that I had there ever since. This is the closest thing I’ve had and it’s even better. Thank you for sharing!
Thank you so much, Emmy! There is truly nothing like a Maine blueberry pie, but this comes damn close. I love that we can make it year round with frozen blueberries, too! The best. xo, Ari