Classic Blueberry Pie. I love a classic pie. The filling is always so perfectly simple, and when you make it along with a homemade crust, there is nothing better. A pie is the perfect gift for any house your visiting or party you throw in the summer. It is the ultimate homey dessert, and with fresh summer blueberries you won’t find something more summery. You can of course use store bought crust, but I have an entire Home Cook’s Guide dedicated to Pie Crust if you need some help.

The Pie Crust

An all butter pie crust is my homemade crust of choice. I love feeling the pieces in my hand and the super buttery flaky taste along with a fruit filling. The best part about this pie is that it is almost impossible to mess up. And if some of your blueberry filling DOES spill out, it sets and kind of candies the crust as it cools. So even your mishaps here will turn out absolutely delicious.

If you have never been able to figure out pie crust – don’t forget about my guide here.

Fresh Blueberry Filling

Most pie fillings are extremely simple, and this one here is no different. Fat, fresh juicy summer blueberries are in season right now and make a delicious filling. Toss in sugar to start releasing some of the juices. Meanwhile, make a cornstarch slurry with the lemon juice & vanilla. This is so there are no clumps of cornstarch so it can completely coat the fruit and help it set (so you can get the perfect slice of pie!)

Layer your blueberries into your pie crust and spread evenly. Bake. Look for the fruit to be bubbling. And that is literally it. If you buy store-bought crust – how quick and simple is that?!

When you make this Classic Blueberry Pie, please comment below your thoughts or tag me on Instagram @quartersoulcrisis. I really love all of your thoughts and feedback & I love when you make my recipes!

Classic Blueberry Pie

5 from 1 vote

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Prep Time 10

Cook Time 40

Servings slices

Equipment

9 inch Pie Dish

Ingredients

2 All Butter Pie Crusts – link * https://www.quartersoulcrisis.org/how-to-flaky-pie-crust/
1 cup Sugar
2 lbs Blueberries
2 tbs Lemon Juice
2 tsp Vanilla Extract
3 tsp Cornstarch
1 egg beaten

Instructions

Before: Make your pie crusts & let them rest in the fridge 30 minutes. Or if you made them overnight, pull them out on the counter while we do the rest.
Preheat Oven to 400°
Start Filling: In a large bowl, add blueberries & 1 cup sugar. Toss until coated. In a small bowl, add 2 tsp vanilla extract, 2tbs lemon juice and 3tbs cornstarch. Stir together until no clumps remain. Pour over sugared blueberries and toss until everything is coated well. Set bowl of blueberry filling to the side.
Roll out Crust: Roll out your pie crusts and place first one into 9inch pie dish. When oven is preheated, add blueberries to pie dish inside crust. Spread blueberries evenly. Cover the top with your second crust and crimp edges. Be sure to cut two small slits in the center.**
Bake: Beat egg in small dish and brush over all visible pie before baking. Place in oven and bake 35-45 minutes. Blueberries should be bubbling & crust will be golden brown. Remove from oven & let cool completely to set. You can serve warm (with ice cream of course!, but it will be runnier)

Home Cook’s Notes

Notes:

* If you would like to braid the crust, you can check my Instagram highlight for pie crust @quartersoulcrisis for video reference. But, trim any unevensess around the edges of rolled out pie crust. Cut three similar sized strips about ½ inch from the top all the way through to the bottom. Braid. Do this until you get 6-8 strips. Lay them on the top of the pie crust and pinch it to the edges. Egg wash as you would in the above steps and bake.