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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!

Homemade Blueberry Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 4 reviews
  • Author: Lily Ernst
  • Prep Time: 20 min
  • Cook Time: 45 min
  • Total Time: 1 hour 5 minutes
  • Yield: 8-10
  • Category: dessert
  • Method: bake
  • Cuisine: American


This homemade blueberry pie recipe is easy peasy, nothing fancy, just downright good!



  • 3 cups (375g) all-purpose flour
  • 1 tsp (5g) salt
  • ¾ cup (188ml) vegetable oil
  • ⅓ cup (83ml) milk plus 12 tbsp extra if needed (any kind, dairy or non-dairy works)


  • 3/4 cup (150g) sugar
  • 1/2 cup (63g) all-purpose flour
  • 1/2 tsp (2.5ml) ground cinnamon
  • 1/4 tsp (1.25ml) ground nutmeg
  • 5 cups (700g) fresh blueberries


  1. Preheat oven to 425F and position rack to lower third of oven.
  2. In a large bowl, sift the flour twice. Then whisk in the salt and create a little well.
  3. Pour in the oil, then milk and stir everything together. If the dough seems too dry, add 1-2 tbsp of milk.
  4. 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.
  5. 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.
  6. 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.
  7. In a small bowl, toss together the sugar, flour and spices. Sprinkle 1/3 cup of the mixer onto the bottom pie crust. Spoon in the blueberries. Evenly sprinkle the rest of the mixture over the blueberries.
  8. 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.
  9. 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.


Leftovers can be covered and stored in the fridge for up to 3 days.

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