Old Fashioned Blueberry Pie Recipe (Fresh, Homemade)

Deliciously sweet with a golden brown, flaky crust, nothing compares to a classic homemade blueberry pie recipe made with fresh berries! It’s the ultimate traditional summer dessert and pairs perfectly with fresh whipped cream or a scoop of vanilla ice cream.

U Pick Blueberry Farm

I used to believe that making old-fashioned fruit pies from scratch was complex and intimidating. While it can feel somewhat laborious, the reward is worth the effort. All good things in life require some effort and patience. 

There is no winning an award in a blue-ribbon pie contest for gorgeously detailed cutout crust or a lattice top when it comes to my blueberry pie recipe. But, the secret to a delicious pie is how it is made—made with love, with the deepest, most flavorful, juicy berry filling that any home cook will be proud to serve. To taste summer is to taste a piece of fresh blueberry pie.

From Farm to Table – An Old Fashioned Blueberry Pie

Blueberry Picking Season

Each summer, the children and I drive out to the quaint Amish farm in the country. Surrounded by rolling hills, horses in the field, and rows upon rows of berries, it is the most peaceful, lovely place to gather blueberries.

Greeted with a warm welcome from the owners, they hand each of us a small white pail and lead us to the rows filled with fresh ripe berries. After some time, I am often met with some resistance from the children who become hot, tired and want to know how many more buckets of berries we may need.

We continue gathering, popping a few sweet, juicy blueberries in our mouths as we harvest. Sometimes the most worthwhile things in life are hard-earned but come with the most savory results, like a freshly baked old-fashioned blueberry pie.

When is Blueberry Season

The blueberry gathering period can be anywhere from late May through mid-August, depending upon the variety and local weather. Here in this area of Missouri, there are several local U Pick farms. Generally, blueberries are harvested from late June to early-mid July. To find a U Pick berry picking farm location near you, search U Pick Farm Locator.

How to Pick Fresh Blueberries for Pie

For baking a fresh homemade blueberry pie, gather blueberries that are plump, sweet, and juicy. The blueberries that are the deepest in color taste the sweetest. Avoid picking berries that are not entirely blue as they are not fully ripe and will not be as sweet. Perfectly ripened berries have an outstanding taste, and it is worth it to pick only the best!

Lightly run your hand below the blueberries; the berries that are ready to be picked will easily roll off the stem. Place berries in a basket or bucket and continue to harvest until you have the desired amount wanted.

Fresh Blueberry Pie Recipe

Why You Will Love this Delicious Blueberry Pie

  • Farm Fresh Simple Ingredients: A healthy blueberry pie recipe that requires only pantry staples or farm fresh simple ingredients.
  • Simple Homemade Best Pie Crust: four ingredients make up the pie crust creating a simple flaky bottom crust and lattice for the top of the pie.
  • No Egg Wash: No worries of the added egg wash step that many recipes call for.
  • No Cornstarch Mixture: While many homemade pie recipes call for tapioca or cornstarch to be used as the thickener, this recipe uses flour.

Kitchen Essentials for Making Easy Blueberry Pie

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you can find my favorite kitchen essentials can be found in my Amazon storefront – while I often try to link to the exact products you see in my photos and videos, many times, my pieces are vintage and often thrifted. however, I try to find and link replicas as much as I can which are made in the USA or by other small shops as I believe in supporting hardworking American families.

  • Large Bowl: Made by hand in Texas, these bowls are meant to last a lifetime and become family heirlooms.
  • Small Bowl: Stoneware bowls are a staple in my kitchen and I love this set that comes in a 10″, 14″ and 16″ size.
  • Pastry Wheel Cutter and Crimper: Double-headed, allows you to crimp edges of the pie crust with fluted wheel and cut straight lattice strips with the flat wheel.
  • Lemon Zester: beautiful for zesting a lemon that this recipe calls for – and it is made Arkansas
  • 9-inch Pie Plate: The secret to a good pie, that cooks evenly is the dish that it is baked in, try using glass or ceramic for the best results. guarantee.
  • Pastry Blender: A pastry blender helps incorporate butter and lard into dry ingredients without overworking the dough which is key to creating a tender, flaky texture in pie crust.
  • Pastry Cloth: using a pastry cloth for rolling out pie crust prevents sticking without adding alot of excess flour to the dough, which keeps the pastry light and flaky.
  • Pie Server: Gorgeous handcrafted wooden pie server – I have quite a few of these family made heirloom pieces in my kitchen.
  • Rolling Pin: Handcrafted in Maine – crafted from solid rock maple and are fitted with steel ball bearings to ensure a lifetime of effortless rolling.
  • Linen Tea Towel: A staple in our kitchen – useful for many things but beautiful enough to be on display.
  • Crust Guard: Shield protects crusts from over-browning. For a perfect pie crust, put the shield on before baking, and remove it about 15 minutes before your pie is done. 
Simple Blueberry Pie

Blueberry Pie Ingredients

For the Perfect Flaky Lattice Crust

  • 3 cups all purpose flour
  • 1 1/2 tsp salt
  • 1 cup lard or butter (chilled) or 1/2 lard and 1/2 butter – Personally, I use 1 cup of lard as I love the flaky texture that this gives the pie crust.
  • 5 – 7 tablespoons cold water

For the Blueberry Pie Filling

  • 7 cups of blueberries (preferably fresh)
  • 3/4 cup sugar
  • 7 tablespoons all purpose flour
  • 1 tablespoon cold butter
  • zest of 1/2 large lemon
Easy Homemade Blueberry Pie

How to Make a Homemade Blueberry Pie from Scratch

Entirely made from scratch, I generally start making my homemade fruit pies the day before I want to bake, as this allows adequate chilling time for the pie dough. Chilling pastry dough after mixing helps to tenderize the dough and keeps it from shrinking while baking. Chilling also helps make the dough easier to handle.

In the evening, I make the pie dough and then refrigerate it overnight. The following day, I set the dough out 30 minutes before I am ready to begin rolling. Then, using a rolling pin, I roll out the dough for the bottom crust. Next, I prepare the blueberry mixture. While the berry mixture sits for 15 minutes, I roll and cut the lattice top, then put the pie together and bake.

Of course, you can purchase a pre-made crust for this recipe which will cut down on preparation time. However, I love a homemade from scratch pie crust, and I have great success with this recipe.

Blue Ribbon Blueberry Pie

Make the Double Crust Pie Dough

  1. First, make the 9-inch, double crust for the pie. Measure 3 cups of all purpose flour into a small bowl. Add in 1 1/2 teaspoon salt; combine. Cut cold lard or butter into the flour mixture with a pastry blender. Sprinkle the dough with 5 tablespoons of cold water.
  2. Blend the water into the dough. A fork can be used to lift the ingredients with a fork, allowing the moisture to spread. If needed, add just enough more water to hold the ingredients together. When the dough can be gathered into a ball, stop handling it.
  3. Chill pie dough in the refrigerator for a miminum of 4 hours up to 12 hours. Remove dough from fridge 30 minutes before rolling.
  4. To make a double crust pie, divide the dough into 2 slightly uneven parts. The smaller section will be for the top pie crust and the larger section for the bottom crust. While preparing the bottom crust portion, return the portion for the top back to the refrigerator.
  5. Using a pastry cloth, roll the pie dough from the center out. Roll the dough to at least 1/8″ thickness and to a dimension that is 2 inches larger than the pie pan.
  6. Loosen the pastry from the cloth, fold it in half, lay the fold across the center of the pan and unfold it.
  7. Ease the bottom pie crust dough into the pan loosely but firm it in place so that there are no air pockets between the dough and the pie pan. Trim off excess dough with a knife.
Homemade Blueberry Pie

Combine the Berry Mixture

  1. Prepare 7 cups of fresh blueberries by picking them over to remove any stems or squishy berries, add to a large bowl.
  2. Combine 7 tablespoons of flour, sugar and lemon zest. Toss to evenly coat the blueberries and distribute the ingredients, then allow the mixture to stand for 15 minutes.
  3. Gently mix the berry mixture again before putting it into the pie shell.
  4. Dot the blueberry pie filling with 1 tablespoon of butter sliced into small pieces.

Make the Lattice Top Pie Crust

  1. Remove smaller portion of dough from the refrigerator. Roll into the shape of a large circle, to 1/8″ thickeness and using a pasty cutter, cut out 1/2″ to 1″ strips of dough.
  2. Place 1/2 the strips from left to right over the pie about 3/4 inch apart. Fold back every other strip half-way. Place a strip across the unfolded strips from front to back. Unfold the strips. Fold back the alternate strip and place the next strip 3/4 inch from the last. Continue until the pie is latticed.
  3. Once the whole pie is latticed, attach the strips to the pie edge loosely to allow for possible shrinkage. Moisten the ends slightly with just a tiny amount of water to make them stick. Cut off any long strips of dough before crimping the pie.

Bake the Blueberry Pie

  1. Heat oven temperature to 450 degrees f.
  2. Place a baking sheet on the bottom oven rack to catch any juice that might drip over the edge while the pie is baking.
  3. Bake pie in a 450 degree oven for 10 minutes.
  4. Reduce the oven heat to 350 degrees and bake another 45 to 55.
  5. Keep an eye on the pie while it bakes. If the edges of the pie begin to brown, you may want to protect the crust by using a crust guard or pieces of aluminum foil wrapped around the edge. This will ensure that the crust does not burn while the rest of the pie bakes.
  6. Oven time may vary but once the filling begins to bubble around the edges and through the lattice, the pie is almost finished baking. Let the filling bubble about 5-10 minutes before removing from oven.
  7. Remove pie from oven and cool on wire rack. Resist the urge to slice into the pie. It is crucial that the pie cool for at least several hours so that the filling can fully set up.
  8. Pie is best enjoyed at room temperature.
classic blueberry pie recipe

Tips for Making Homemade Blueberry Pie Recipe

  • Taste the Berries: Some blueberries are sweeter than others so taste your berries. If they are super sweet, decrease the amount of sugar. If the berries are more sour, you may want to increase the amount of sugar.
  • Watch the Pie: While baking, if the edges begin to get to brown, you can protect the crust by using a crust guard or pieces of aluminum foil wrapped around the edge. This will ensure that the crust does not burn while the rest of the pie bakes.
  • Thickening Blueberry Pie Filling with Flour: Most blueberry pie recipes call for using cornstarch or quick cooking tapioca as the thickening agent for pie filling. I have had great success using the formula of 1 tablespoon flour per 1 cup of blueberries.
Blueberry Pie Recipe

Frequently Asked Questions About the Best Blueberry Pie

Why is my Blueberry Pie Filling Runny?

  • Pie is underbaked: Set a timer and pay attention to how long the pie is baking. Just because the crust is brown does not mean the pie has finished baking. The flour acts as the thickener in this recipe and needs time to set up. So let the filling bubble in the center of the pie for at least 5-10 minutes before removing the pie from the oven.
  • Pie did not cool: After all the effort of making a pie, the hardest part is waiting before slicing the pie. The filling has to cool enough to set up so avoid slicing into the pie for several hours. If the pie is cut while it is still warm, the pie will be runny.
Contest-Winning Fresh Blueberry Pie Recipe

Does Blueberry Pie Need to be Refrigerated?

Blueberry fruit pies can be stored at room temperature for up to two days as long as they do not contain eggs or dairy. Pie should be kept covered, and while I drape a linen tea towel over mine, plastic wrap or foil is also an option.

Can you Freeze a Blueberry Pie?

For best results, bake the blueberry pie and then place it uncovered in the freezer until frozen solid. When completely frozen, wrap the pastry tightly and put it in a large freezer bag. Place the pie back in the freezer. Once frozen, baked fruit pies will keep up to 4 months.

How to Reheat a Frozen Blueberry Pie

To reheat a frozen blueberry pie, uncover and thaw at room temperature for 1 hour. Heat pie at 350°F on the lowest oven rack for 35 to 40 minutes or until heated. The crust will need to be shielded to prevent over-browning. To protect the crust, use a crust guard or aluminum foil around the pie crust edges.

Simply the Best Blueberry Pie

Printable Blueberry Pie Recipe

If you try this recipe and love it, would you please come back and give it five stars?
Here’s the full printable recipe for you to make this at home!

The Best Blueberry Pie

Old Fashioned Blueberry Pie Recipe (Easy and Homemade)

Yield: 8
Prep Time: 12 minutes
Cook Time: 1 minute
Total Time: 13 minutes

Deliciously sweet with a golden brown, flaky crust, nothing compares to a classic homemade blueberry pie recipe made with fresh berries! It’s the ultimate classic summer dessert and is perfectly paired with fresh whipped cream or a scoop of homemade vanilla ice cream.

Ingredients

  • For the Perfect Flaky Lattice Crust
  • 3 cups all-purpose flour
  • 1 1/2 tsp salt
  • 1 cup lard or butter (chilled) or 1/2 lard and 1/2 butter – I use 1 cup of lard as I love the flaky texture that this gives the pie crust.
  • 5 – 7 tablespoons cold water
  • For the Blueberry Pie Filling
  • 7 cups of blueberries (preferably fresh)
  • 3/4 cup sugar
  • 7 tablespoons all-purpose flour
  • 1 tablespoon cold butter
  • zest of 1/2 large lemon

Instructions

Make the Double-Crust Pie Dough

First, make the 9-inch double-crust for the pie. Measure 3 cups of all-purpose flour into a small bowl. Add in 1 1/2 teaspoon salt; combine. Cut cold lard or butter into the flour mixture with a pastry blender. Sprinkle the dough with 5 tablespoons of cold water.

Blend the water into the dough. Use a fork to lift the ingredients, allowing the moisture to spread. If needed, add just enough more water to hold the ingredients together. When you can gather the dough into a ball, stop handling it.

Chill pie dough in the refrigerator for a minimum of 4 hours up to 12 hours. Remove dough from the fridge 30 minutes before rolling.

To make a double-crust pie, divide the dough into 2 slightly uneven parts. The smaller section will be for the top pie crust and the larger section for the bottom crust. While preparing the bottom crust portion, return the portion for the top back to the refrigerator.

Using a pastry cloth, roll the pie dough from the center out. Roll the dough to at least 1/8″ thickness and to a dimension that is 2 inches larger than the pie pan.

Loosen the pastry from the cloth, fold it in half, lay the fold across the center of the pan, and unfold it.

Ease the bottom pie crust dough into the pan loosely but firm it in place so that there are no air pockets between the dough and the pie pan. Trim off excess dough with a knife.

Combine the Berry Mixture

Prepare 7 cups of fresh blueberries by picking them over to remove any stems or squishy berries, add to a large bowl.

Combine 7 tablespoons of flour, sugar, and lemon zest. Toss to coat the blueberries and distribute the ingredients evenly, then allow the mixture to stand for 15 minutes.

Gently remix the berry mixture before putting it into the pie shell.

Dot the blueberry pie filling with 1 tablespoon of butter sliced into small pieces.

Make the Lattice Top Pie Crust

Remove the smaller portion of dough from the refrigerator. Roll into the shape of a large circle, to 1/8″ thickness, and using a pastry cutter, cut out 1/2″ to 1″ strips of dough.

Place 1/2 of the strips from left to right over the pie about 3/4 inch apart. Fold back every other strip halfway. Place a strip across the unfolded strips from front to back. Unfold the strips. Fold back the alternate strip and place the next strip 3/4 inch from the last. Continue until the pie is latticed.

Once the whole pie is latticed, attach the strips to the pie edge loosely to allow for possible shrinkage. Moisten the ends slightly with just a tiny amount of water to make them stick. Cut off any long strips of dough before crimping the pie.

Bake the Blueberry Pie

Heat oven temperature to 450 degrees f.

Place a baking sheet on the bottom oven rack to catch any juice that might drip over the edge while the pie is baking.

Bake the pie in a 450-degree oven for 10 minutes.

Reduce the oven heat to 350 degrees and bake another 45 to 55.

Keep an eye on the pie while it bakes. If the edges of the pie begin to brown, you may want to protect the crust by using a crust guard or pieces of aluminum foil wrapped around the edge. Ensuring that the crust does not burn while the rest of the pie bakes.

Oven time may vary, but once the filling begins to bubble around the edges and through the lattice, the pie is almost finished baking. Let the filling bubble about 5-10 minutes before removing it from the oven.

Remove pie from oven and cool on wire rack. Resist the urge to slice into the pie. The pie must cool for at least several hours so that the filling can fully set up.

Pie is best enjoyed at room temperature.

Notes

Why is my Blueberry Pie Filling Runny?

  • Pie is underbaked: Set a timer and pay attention to how long the pie is baking. Just because the crust is brown does not mean the pie has finished baking. The flour acts as the thickener in this recipe and needs time to set up. So let the filling bubble in the center of the pie for at least 5-10 minutes before removing the pie from the oven.
  • Pie did not cool: After making a pie, the hardest part is waiting before slicing the pie. The filling has to cool enough to set up, so avoid slicing into the pie for several hours. If the pie is cut while it is still warm, the pie will be runny.

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