This homemade blueberry pie has a thick, jammy filling and a crust that holds together. It is one of those blueberry pie recipes that looks like you spent hours on it, but really comes together with just a handful of ingredients and a little patience. Once you try it, you will understand why it keeps showing up on my table.
I made this for the first time when I had a big bag of blueberries and realized I needed to use them up quickly. I threw the dough together, crossed my fingers, and pulled out something that smelled incredible. My family finished it the same day, and that was all I needed to know.
Fresh or Frozen Blueberries Both Work
You can make this pie with fresh blueberries or go with frozen ones, depending on what you have on hand. If you use frozen blueberries, thaw them fully and drain off any excess liquid before mixing; otherwise, the filling will not set properly. Fresh or frozen blueberries both give you a deep, sweet filling that bubbles up perfectly in the oven. You might also enjoy a refreshing cold-brew sorrel drink or cream cheese crepes for more ways to use fruit at home.
Worth Making Any Day of the Week
Making the best blueberry pie at home sounds like a lot more work than it actually is. It is one of those pie recipes that fits a laid-back weekend just as well as a holiday dinner. For more baking ideas, try my brioche loaf and learn how to make strawberry ice cream at home.
No-Fuss Guide to Making Blueberry Pie Recipe
This berry pie comes together step by step with no tricky techniques. From the homemade pie crust to the thick blueberry pie filling, here is exactly how to make the pie from start to finish.
Get Your Cooking Crew Ready
- Food Processor: This is what brings the pie dough together fast.
- Rolling Pin: Use this to roll out the dough between two sheets of parchment paper so it does not stick while you work.
- 9-Inch Pie Dish: The right size for this recipe. It gives you the correct ratio of crust to blueberry filling in every slice.
- Parchment Paper: Sandwich the dough between two sheets of parchment paper while rolling. It keeps things clean and makes it easy to transfer the crust into the dish without it cracking.
- Ziploc Bag: Wrap the dough in a Ziploc bag before chilling. Press out the air before sealing so it stays fresh and firm in the fridge.
- Baking Sheet: Set the pie on a baking sheet before it goes into the oven to catch any filling that bubbles over as it bakes.
Ingredients You’ll Need for Flavor Explosion:
Pie Crust
- Almond Flour: It bakes up golden and gives the crust a tender, slightly nutty taste.
- Coconut Flour: It soaks up moisture and helps the dough hold its shape.
- Xanthan Gum: This keeps the dough from crumbling when you roll it out and press it into the dish.
- Baking Powder: Stops the crust from baking up too flat and dense.
- Salt: Pulls the flavors together so the crust does not taste bland next to the sweet filling.
- Cream Cheese: Gives the crust its richness and helps everything bind into a dough.
- Egg: Holds the dough together and helps the crust set properly in the oven.
Filling
- Blueberries: Fresh blueberries give you a brighter filling, and frozen berries work just as well when fresh ones are not available. Just thaw and drain them first.
- Lemon Juice: Balances the blueberries’ sweetness and keeps the blueberry filling tasting bright rather than flat.
- Stevia Powder: Sweetens the filling without weighing it down.
- Xanthan Gum: Thickens the blueberry mixture so the filling sets up and holds its shape when you slice the pie.
Topping
- Egg: Whisked with water to make the egg wash that goes on the top of the pie before baking, giving it a golden, shiny finish.
- Water: Thins out the egg wash so it spreads evenly across the crust.
*Exact measurements are listed in the recipe card below.
Your Flavor-Packed Game Plan for This Homemade Blueberry Pie
One: Gather Your Ingredients and Preheat
Measure out all your ingredients and set them within easy reach before you start. Preheat your oven to 350°Fahrenheit (180°Celsius), so it is ready to go by the time you are done assembling the pie. Getting everything in order now means no scrambling mid-recipe.
Two: Make the Crust Dough
Add all the dry crust ingredients to the food processor and pulse a few times until evenly mixed. Add the cream cheese and egg, then run it on high for about 10 to 30 seconds until a smooth dough ball forms with no lumps left. Transfer the dough to a Ziploc bag, press out the air, seal it, and refrigerate for at least one hour so the pie dough firms up before rolling.
Three: Make the Filling
In a bowl, stir together the blueberries, lemon juice, stevia, and xanthan gum until the blueberry mixture thickens slightly and everything is well coated. In a small, separate bowl, whisk the egg and water together for the egg wash. Set both bowls aside while you get the dough ready.
Four: Roll Out and Assemble
Pull the chilled dough out of the fridge and split it in half. Keep one half cold while you roll out the first piece between two sheets of parchment paper until it covers a 9-inch pie dish. Remove the top sheet, flip the crust into the dish, press it in, peel off the paper, and trim the edges.
Spoon the blueberry filling over the crust. Roll out the second half and use it to cover the pie, cut strips for a lattice top, or press out shapes with cookie cutters. If the dough softens too much while working, pop it back in the fridge for a few minutes. Cut slits in the top so steam can get out, then brush the top of the pie with the egg wash.
Five: Bake and Cool
Place the pie on a baking sheet and bake for 45 minutes until golden brown. Keep an eye on the oven temperature as the pie bakes, and if the edges are going too dark too fast, reduce the oven temperature a little or lay a strip of foil over the edges. Once done, let the pie cool completely before cutting so the filling has time to set.
Recipe Notes by Zuzana:
The biggest mistake with this crust is skipping the chill time and rolling it straight out of the food processor. Warm almond flour dough tears when you flip it over the dish and sticks to everything it touches, but one hour in the fridge firms it up enough to handle cleanly. For another dessert that uses fresh berries and a homemade base from scratch, my layered pudding dessert with fresh berries is worth making as well.
- If the dough warms up and starts sticking while you roll, chill it again for 5 to 10 minutes before you carry on.
- If you use frozen berries, thaw them completely and drain the liquid before making the filling. Wet berries will stop the filling from setting properly.
- Sprinkle a little extra stevia or sugar over the top crust right before you bake the pie for a touch of sweetness on the surface.
- Put the pie on a foil-lined baking sheet to make cleanup easy if anything bubbles over.
Kitchen Q&A: Let’s Crack It
What are the Best Pair-Ups to Try with The Best Blueberry Pie?
This pie works best at the end of a meal, after something savory is on the table first. It goes nicely after a dish like pan-seared pork loin or garlic parmesan chicken wings to balance out the sweetness. For something simple on the side, a scoop of vanilla ice cream or a spoonful of whipped cream is all it needs.
What are the Smart Storage Hacks for Fresh Blueberry Pie?
Cover the remaining pie tightly with plastic wrap or foil and refrigerate for up to 4 days. Cut it into slices before putting it away so it is easy to grab one at a time without handling the whole pie. To reheat, put a slice in the oven at a low temperature for about 10 minutes so the crust stays firm.
Let the pie cool completely before wrapping it tightly in plastic wrap, then cover it with a layer of aluminum foil. Label it with the date and store it in the freezer for up to 2 months. When you are ready to serve it, thaw it overnight in the fridge and warm it up in the oven before cutting.
More Easy-Breezy Recipes You’ll Love
If you enjoy recipes that come together fast. The feta scrambled eggs casserole is an easy breakfast idea that takes little effort but tastes like you put in a lot more. For a fun snack to keep around, battered air fryer pickles are crispy, quick, and always gone faster than expected.
Round out the week with something filling like tasty cauliflower fried rice, a simple one-pan dish that works as a side or a full meal on its own. These recipes make it easy to keep things homemade without spending too much time in the kitchen.
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Homemade Blueberry Pie
Equipment
- 1 9-Inch Pie Dish
- 1 Ziploc Bag
Ingredients
Pie Crust
- 1½ Cups Almond Flour
- ½ Tablespoon Coconut Flour
- 1 teaspoon Xanthan Gum
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- 3 Tablespoons Cream Cheese
- 1 Egg
Filling
- 4 Cups Blueberries
- 3 Tablespoons Lemon Juice
- ½ teaspoon Stevia Powder
- ¼ teaspoon Xanthan Gum
Topping
- 1 Egg
- 1 Tablespoon Water
Instructions
- Preheat oven to 350°Fahrenheit (180°Celsius) and measure all ingredients.
- Mix crust ingredients in a food processor until a dough forms, then chill for at least 1 hour.
- Mix blueberries, lemon juice, stevia, and xanthan gum. Whisk egg and water for the egg wash.
- Roll out the dough, line a pie dish, add the filling, top with remaining dough, and brush with egg wash.
- Bake for 45 minutes until golden, then cool completely before slicing.
Notes
- If the dough warms up and starts sticking while you roll, chill it again for 5 to 10 minutes before you carry on.
- If you use frozen berries, thaw them completely and drain the liquid before making the filling. Wet berries will stop the filling from setting properly.
- Sprinkle a little extra stevia or sugar over the top crust right before you bake the pie for a touch of sweetness on the surface.
- Put the pie on a foil-lined baking sheet to make cleanup easy if anything bubbles over.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
more desserts to try
More desserts to try can bring new flavors and textures to your dessert lineup. Explore options that are rich, fruity, creamy, frozen, baked, or no-bake for an easy way to add variety to your sweet treats.
