Homemade Blueberry Pie
“Homemade blueberry pie recipe made with fresh blueberries and simple ingredients. Southern recipe complete with a from-scratch buttery, golden pie crust!”
How to Make A Fresh Blueberry Pie From-Scratch
Visual learner? Watch me make this homemade blueberry pie crust from start to finish!
I’m blessed to have my oldest sister as my neighbor. This week I snuck over to her backyard to steal some wild blackberries. She never suspected a thing. *insert evil little sister laugh* I left with enough blackberries for several blackberry cobblers and a few rounds of fresh blackberry margaritas. Thanks, Nikki!
I’d planned on making blackberry pie that day until I got a text from my local farm that it was the last day of the blueberry sale! Whaaa!! Ok, step aside blackberries, it’s blueberry time!
So, today ladies and gents, I present to you, homemade blueberry pie! It’s as Southern, old-fashioned and straightforward as it gets. I’m sure it’s blue-ribbon worthy, with those perfectly sweet and tart blueberries and that buttery biscuit-tasting pie crust, so I’m giving it one.
Blue-ribbon Blueberry Pie!!! I has a nice ring to it!
You see, I’m not a HUGE blueberry fan. I mean, I love blueberry muffins and blueberry cake doughnuts, but I’m usually not one to order blueberry pie if there are other pie options. This pie, though. Oh yeah, I can get down with this homemade blueberry pie! Especially if it has a heap on vanilla ice cream plopped on top. Mama mia!
How To Make A Homemade Blueberry Pie That’s Not Runny
The thing about berry pies is that the filling can be a tad runny. When it comes to berry pies, I prefer my filling creamy & firm, you feel me? A runny berry pie, while delicious, makes me sad. To thicken this fresh blueberry pie, I’m using tapioca. I LOVE using my good ol taaaaa-pioca (that’s how I like to say it) for berry pies. It thickens them up just right plus gives the berries a lovely sheen! Sure, you could use flour or cornstarch, but tapioca never lets me down. To get that perfect texture of creamy, firm filling with whole berries in the mix, tapioca is the girl for the job!
Tapioca Tip: Blend up the tapioca in a spice grinder until it is a fine powder. This way you don’t have to worry about any undissolved bits.
How to make blueberry pie filling
Blueberry pie filling is super easy to make. All you need is fresh blueberries, sugar, lemon juice and zest, warm spices, vanilla extract, and tapioca. I like to use whole fresh berries and then simmer and mash the other half. This creates a creamy syrup that, when thickened with the tapioca, works as a “glue” to whole everything together.
Let’s talk about this homemade pie crust, shall we?
OMG, this homemade pie crust is my favorite! It has all the characteristics of a golden, flaky pie crust but the taste of a buttery biscuit. It’s the only pie crust recipe I use, and everyone loves it! I know I say that every time I mention this pie crust and that’s because it rocks my world. This is my regular pie crust recipe, but I’ve increased the measurements so that the recipe creates a tad bit more dough. This will allow you to add decorative features to the pie, create a thicker crust or make better lattice crust, if desired.
Serve this pie room temperature with vanilla ice cream! You’ll be glad you did!
Get the Recipe: Homemade Blueberry Pie
Buttery Pie Crusts
- 3¾ cups all-purpose flour
- 3 tablespoons granulated sugar
- 1½ teaspoons salt
- 12 tablespoons cold unsalted butter, chopped into pieces
- ¾ cup cold butter-flavored shortening
- 3/4 cup cold water, (may need a tad more if dough is too dry)
- 6 cups blueberries, divided
- 1 tablespoon lemon juice
- 3/4 cup granulated sugar
- ⅛ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 1-2 teaspoons lemon zest, (optional)
- 1/4 teaspoon vanilla extract
- salt pinch
- 4-5 tablespoons instant tapioca (see note)
- 1 tablespoon unsalted butter, chopped
- 1-2 tablespoons heavy whipping cream, (for brushing pie crust)
- 2-3 teaspoons sugar, (for sprinkling on pie crust)
Make The Pie Crust!
- To make the pie crusts, whisk together flour, sugar, and salt.
- Using a pastry cutter, cut in the butter, and shortening until the mixture resembles a large crumb.
- Pour in the water and stir until a dough forms.
- Turn the dough out onto a work surface and gently knead to combine all the flour to create a soft ball of dough.
- Divide the ball into two equal-sized balls.
- Flatten each ball into a disc and wrap in plastic wrap.
- Chill the dough for 1-hour or until ready to use.
Make the Blueberry Filling!
- In a large deep skillet, add 3 cups of blueberries, lemon juice, and sugar.
- Heat over medium heat, while mashing the blueberries.( Blueberries will become easier to mash as they heat)
- When the blueberries have released their juices, bring the mixture to a boil, and then reduce heat to a simmer.
- Stir in cinnamon and nutmeg.
- Simmer until mixture has reduced and thickened.
- Turn off heat and stir in lemon zest and tapioca.
- Remove from heat and gently stir in remaining blueberries.
- Stir in vanilla extract and salt.
- Let mixture cool completely so the tapioca has time to do it's thing.
- Roll out one of the chilled pie crusts and place it into a glass, deep dish pie plate.
- Pour blueberry mixture and spread out.
- Top with chopped butter.
- Roll out the second chilled pie crust and place over the filling, sealing the edges.
- Brush the top crust with heavy cream and sprinkle sugar.
- Create 3-4 slits in the center of the pie for ventilation.
- Bake in preheated 375 F. oven on center rack for 50-55 minutes or until crust is golden.
- Remove from oven and place on a cooling rack to cool.
- Let pie cool completely before cutting.