This is seriously the best homemade blueberry pie recipe you will ever, ever make! We realize how bold of a statement that is, but it is a staple in the Well Seasoned household and has been for over a decade.
Here’s what sets this recipe apart:
- Wild Maine blueberries! There is no replacement for the burst of juicy sweet flavor that you get from Wild Maine blueberries. If you can get your hands on fresh ones, awesome! But because they’re both difficult to come by and can be expensive, we recommend frozen Wild Maine blueberries — yes, really! Our recommended brand is below!
- Flaky pie crust! There is no replacement for homemade pie crust, and this is our trusted recipe that could not be easier to make. It comes together entirely in a food processor. You will love it!
- Coffee ice cream! We know that a big scoop of vanilla ice cream is classic, but one bite of warm blueberry pie with cool, creamy coffee ice cream and you’ll be a convert. It’s the best ever!
No more waiting! It’s time to make the absolute best blueberry pie recipe today!
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! We have 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, we just really think these are the best berries to put in pie!
You’ll need 1 of our homemade pie crusts (the recipe yields 2 crusts, but you can freeze 1 for later!) recipe comes together easily in a food processor fitted with blade attachment. You’ll need all-purpose flour, sugar, Kosher salt, ground cinnamon, cold unsalted butter, cold vegetable shortening, and ice cold water. It’s also a really simple recipe — this is the pie crust we use exclusively!
Before baking, you’ll brush the pie with an egg wash made from 1 egg yolk and a little bit of heavy cream.
You’ll need a 9-inch pie dish for this blueberry pie recipe.
How To Make Flaky Pie Crust
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
Once the dough has chilled, roll out one of the pie doughs on a lightly floured surface until it is about 12-inches round (or about 3-inches larger than the pie plate). This will become the bottom crust. Carefully roll the pie dough around the rolling pin, then transfer to a pie plate and unroll. This can be done up to 8 hours in advance!
The second will be used to make a lattice pie crust, but first you’ll need to make the pie filling!
Make The Blueberry Pie Filling
The filling for this blueberry pie recipe is so simple! Combine frozen blueberries (no need to thaw or rinse!) in a medium bowl with sugar, flour (we prefer flour to cornstarch), lemon zest, lemon juice, ground cinnamon, and a bit of Kosher salt. Stir it all together.
The blueberry pie filling can be made up to 1 day in advance!
Pour the blueberry mixture into the prepared pie crust.
Make A Lattice Crust
If your pie crust has chilled for an extended period, it will be too firm to roll out. Leave it at room temp for 5-10 minutes to soften until you can easily roll it out.
Roll out the second pie dough on a lightly floured surface until it’s about 12-inches round, same as the bottom crust. Use a pizza slicer or a knife to cut the dough into strips about ¾” – 1″ thick. You’ll need 12 strips total.
To make a lattice pattern: 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 alternate set of parallel strips until the entire pie is covered. Check out this video for help!
Finally, trim any excess pie dough. You can tuck excess dough into the sides of the pie or underneath the bottom crust. Crimp with your fingers or flute the edges however you like! Chill the pie dough for 30 minutes — don’t skip this step!
Time To Bake!
Congratulations, you’ve made it to the final step of this blueberry pie recipe! Make the quick egg wash, which combines 1 egg yolk and 1 tablespoon of heavy cream whisked together in a small bowl. Brush it on top, then pop the pie into a preheated oven. If you like, you can sprinkle with a coarse sugar, but we don’t think that’s necessary.
Bake the pie at 375F for 50-60 minute, or until the top is golden brown and the filling is bubbling up and oozing in the best way. Transfer to a wire rack to cool before slicing — either 30ish minutes if serving hot or up to 3 hours if serving at room temp.
Absolutely! The unbaked, fully assembled pie can be frozen for up to 3 months. Don’t brush with egg wash until just before baking. Bake straight from frozen, just add about 10-15 minutes to the overall baking time.
Yes! The baked pie can be frozen for up to 3 months. When ready to serve, thaw overnight in a refrigerator and allow to come to room temperature before serving. Once thawed, you can also warm up in a preheated oven (we love pie with cold ice cream!).
You can wrap any leftovers with aluminum foil, then refrigerate for up to 5 days!
Yes, of course! Fresh is always a fantastic choice, we just rarely are able to find fresh Maine blueberries locally. The larger fresh blueberries that are widely available are totally fine to use, they just don’t have that same burst of sweet blueberry flavor.
Serve It A La Mode!
We all know the very best part of any blueberry pie recipe is serving it a la mode with a giant scoop of cool, creamy ice cream on top.
We feel very strongly that you consider pushing vanilla or chocolate to the side in place of coffee ice cream. There is something about the combination of blueberries and coffee that is ethereal.
- Don’t skip steps — the dough MUST be chilled! There are multiple times in this recipe where we say to chill the dough. If you don’t chill the dough, it is harder to work with (heat will melt the butter and shortening, resulting in a less flaky, more dense crust).
- If possible, use frozen blueberries! No need to thaw, and their flavor is more consistent all around. We highly recommend this brand. Wild Maine blueberries are smaller than traditional blueberries and have a much sweeter flavor. Less sugar is needed!
- Don’t over mix the pie dough! When making the pie dough in a food processor, stop adding ice water when the dough holds together easily in a ball and no clumps or dry spots are visible. Over working or over mixing pie dough results in something that will just never be light and flaky.
- Make sure you use an egg wash! That’s what will give the pie crust it’s glorious golden brown color!
- Run a sharp knife under hot water to help slice the pie easily!
This pie is our family’s favorite part of summer! We make it for Memorial Day, 4th of July, and even on occasion for some of our summer birthdays! It is endlessly delicious and sure to become a staple for your family as well. We can’t wait to hear what you think!!
If you make this our 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
Ari’s Wild Maine Blueberry Pie (with Frozen Berries!)
- 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
- Coffee ice cream or other flavor, but trust us coffee is amazing with blueberries!
- 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.
- 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.
Photography by: Pate of The G&M Kitchen