This easy homemade blueberry pie is sure to become a favorite in your household. With its buttery crust and sweet, tangy filling, it’s a classic dessert that celebrates the flavor of fresh blueberries.

A slice of blueberry pie on a blue plate with a gold fork


 

Why you’ll love this recipe:

  • Deliciously fresh and fruity flavor – The star of this blueberry pie is undoubtedly the fresh blueberries. Their natural sweetness, combined with a touch of cinnamon and nutmeg, creates a filling that’s bursting with flavor. This pie captures the essence of summer in every bite, making it a delightful treat for any time of the year.
  • Perfectly flaky homemade crust – A homemade pie crust can seem intimidating, but this recipe makes it approachable and easy to execute. Made with just 4 ingredients, the crust comes together quickly and effortlessly.
  • Simple and straightforward prep – This recipe is designed to be easy and foolproof, even for those who are new to pie baking. With just a few basic ingredients and straightforward techniques, you can create a stunning and delicious blueberry pie with minimal fuss.
A homemade blueberry pie on a blue plaid napkin with flowers, blueberries, and cake server surrounding the pie.

Ingredients you’ll need and why:

  • All-purpose flour – Provides the structure for the crust and acts as a thickening agent, absorbing the blueberry juices and preventing the filling from being too runny.
  • Salt – Enhances the flavor of the crust and balances the sweetness of the filling.
  • Vegetable oil – Contributes to the tenderness and flakiness of the crust without the need for cutting in cold butter.
  • Milk – Adds moisture to the dough, helping it come together and providing a richer flavor.
  • Sugar – Sweetens the blueberries and helps create a syrupy consistency in the filling.
  • Ground cinnamon – Adds warmth and depth of flavor, complementing the sweetness of the blueberries.
  • Ground nutmeg – Enhances the filling with a subtle, aromatic spice that pairs well with cinnamon and blueberries.
  • Fresh blueberries – The main ingredient, providing the fresh, fruity flavor and juicy texture essential for a delicious blueberry pie.

How to make blueberry pie:

(The full written and printable recipe is further below.)

process images of how to make an oil pie crust
  1. In a large bowl, whisk together the flour and salt. Make a well in the center. Add in the milk and vegetable oil.
  2. Stir the mixture together. Then transfer the dough onto a sheet of wax paper.
  3. Gently knead it into a ball and divide into two parts. Roll each part out into a large circle in between two sheets of wax paper.
  4. Fit one piece into your pie plate. Set the other aside for the top crust.
  5. In a small bowl, toss together the sugar, flour and spices. Sprinkle 1/3 cup of the mixture onto the bottom pie crust (to absorb the extra juices).
  6. Add the blueberries.
  7. Evenly sprinkle the rest of the mixture over the blueberries.
  8. Place the top crust over the filling. Trim and press the edges together. Cut a few slits for ventilation. Bake at 425F for 15 minutes, then reduce the temp to 375F and bake for another 30 minutes or until the crust is golden and the filling is bubbling.
process images of how to make a blueberry pie with fresh blueberries

Expert tips:

  • Crust – Add 1-2 more tablespoons of milk if you find that your dough is too dry to come together when you are mixing it in the bowl. If the dough cracks at any time when you are trying to fit it into your pie plate or on top of your pie, just pinch and seal to patch it up.
  • Baking – Bake the pie on a cookie sheet in the lower third of the oven. This helps to cook and brown the bottom crust to prevent a raw or soggy bottom.
  • Slicing – For neat slices, let the pie cool completely so the filling can thicken before cutting.

How to serve:

Serve warm, at room temperature, or even cold straight from the fridge for a nice, refreshing treat. Serve plain or with a dollop of whipped cream or ice cream.

FAQ:

Can I use frozen blueberries?

Yes, you can use frozen blueberries. Simply thaw and drain the blueberries thoroughly to remove excess moisture. To compensate for the additional juice from the frozen berries, add another 2 tablespoons of flour.

Does blueberry pie need to be refrigerated?

Yes, homemade blueberry pie should be refrigerated after it has cooled completely to preserve freshness and prevent spoilage. Cover the pie with plastic wrap or aluminum foil, or place it in an airtight container before refrigerating. It can be stored in the refrigerator for up to 3 days.

Can you freeze blueberry pie?

Yes, you can freeze blueberry pie. To do so, allow the pie to cool completely, then wrap it tightly in plastic wrap and aluminum foil or place it in an airtight freezer-safe container. It can be frozen for up to 2-3 months. When ready to enjoy, thaw the pie in the refrigerator overnight and reheat in the oven if desired.

A slice of blueberry pie on a blue plate topped with ice cream

You might also like:

Did you make this recipe? Please kindly leave a comment with your star rating below.

This is a tender flaky pie crust filled with juicy blueberry goodness - just like grandma used to make. This recipe is easy peasy and delicious!
4.50 from 4 reviews

Homemade Blueberry Pie

Yield: 10 servings
Prep: 20 minutes
Cook: 45 minutes
Total: 1 hour 5 minutes
Author: Lily Ernst
Course: Dessert
Method: Bake
This homemade blueberry pie recipe is easy peasy, nothing fancy, just downright good!
Print Leave a Review Pin Recipe

Ingredients

Crust

  • 3 cups (375g) all-purpose flour
  • 1 tsp salt
  • 3/4 cup (188ml) vegetable oil
  • 1/3 cup (83ml) milk, plus 1-2 Tbsp extra if needed (any kind, dairy or non-dairy works)

Filling

  • 3/4 cup (150g) sugar
  • 1/2 cup (63g) all-purpose flour
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 5 cups (700g) fresh blueberries

Instructions
 

  • Preheat oven to 425F and position rack to lower third of oven.
  • In a large bowl, sift the flour twice. Then whisk in the salt and create a little well.
    3 cups (375g) all-purpose flour, 1 tsp salt
  • Pour in the oil, then milk and stir everything together. If the dough seems too dry, add 1-2 Tbsp of milk.
    3/4 cup (188ml) vegetable oil, 1/3 cup (83ml) milk
  • Once the dough starts to form, finish working it by gently kneading it on a sheet of wax paper. Divide the dough into two balls.
  • Roll each ball out into a large circle in between 2 sheets of wax paper. Roll the first one to about 11″ in diameter. Remove the top sheet of wax paper. Fit the crust into a 9″ pie plate by placing your hand underneath the bottom sheet of wax paper and quickly flip the crust over and onto your pie plate.
  • Fit it in with the wax paper, then carefully remove the wax paper and fix any cracks or tears by pinching and sealing the dough. Roll the second to about 10″ in diameter and set aside.
  • In a small bowl, toss together the sugar, flour and spices. Sprinkle 1/3 cup of the mixer onto the bottom pie crust.
    3/4 cup (150g) sugar, 1/2 cup (63g) all-purpose flour, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg
  • Spoon in the blueberries. Evenly sprinkle the rest of the mixture over the blueberries.
    5 cups (700g) fresh blueberries
  • Place the second pie crust on top. Trim and press the edges together. Cut a few slits for ventilation and place the pie on a cookie sheet.
  • Bake at 425F for 15 minutes, then reduce the temp to 375F and bake for another 30-35 minutes or until the crust is golden and filling is bubbling.

Notes

Leftovers can be covered and stored in the fridge for up to 3 days.
Calories: 409kcal, Carbohydrates: 60g, Protein: 5g, Fat: 17g, Saturated Fat: 3g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 1mg, Sodium: 237mg, Potassium: 117mg, Fiber: 3g, Sugar: 23g, Vitamin A: 54IU, Vitamin C: 7mg, Calcium: 22mg, Iron: 2mg
Did you make this recipe?Tag @littlesweetbaker on Instagram and hashtag it #littlesweetbaker.

Recipe adapted from Land O’Lakes.