I can’t wait to share my Easy Blueberry Pie that hides a surprising pantry secret.

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I can never walk past a mess of fresh blueberries without imagining them piled into a pie crust and turning the kitchen into a blue battlefield. I love how the fruit looks like spilled jewels and how the crust becomes this golden frame, even when I rush and mess up the edges.

Sometimes I overfill it, sometimes I don’t seal it right, but those imperfections make it worth stealing a slice before dinner. There’s a secret something in the filling that makes you curious and proud, you’ll know what I mean when you taste it.

Call it my take on Easy Blueberry Pie.

Ingredients

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Blueberries: tart and sweet, packed with fiber and antioxidants, add color and moisture.
Pie crust: flaky carbs give structure, provides buttery richness, yes not the healthiest.
Sugar: sweetens filling, simple carbs, boosts browning and overall dessert appeal.
Cornstarch: thickens juices, gives glossy set, no flavor, easy cheat for firmness.
Lemon juice: brightens sweetness, adds acidity, helps balance flavor, little citrus zip.
Butter: small dots melt into pockets, add richness, helps glossy finish.
Egg wash: brushed on crust for color, adds slight crispness and shine.
Vanilla and cinnamon: tiny notes of warmth and depth, make it taste homier.

Ingredient Quantities

2 9 inch pie crusts (store bought or homemade)

4 to 5 cups fresh blueberries (or about 5 cups frozen, thawed)

3/4 cup granulated sugar (use 1 cup if you like it sweeter)

3 tablespoons cornstarch (or 1/4 cup quick cook tapioca)

1 tablespoon lemon juice

1 teaspoon lemon zest optional

1/4 teaspoon ground cinnamon optional

1/4 teaspoon fine salt

2 tablespoons unsalted butter, chilled and cut into small pieces

1 large egg

1 tablespoon milk or water

1 tablespoon coarse sugar for sprinkling optional

1 teaspoon vanilla extract optional

How to Make this

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1. Preheat oven to 425°F and set a rack in the center; place a rimmed baking sheet on the rack to catch any drips.

2. Fit one 9 inch pie crust into your pie pan, press to shape and trim any big overhang; chill in the fridge while you make the filling so it stays crisp.

3. In a large bowl toss 4 to 5 cups blueberries (if using frozen, thaw and drain excess liquid) with 3/4 cup granulated sugar (use 1 cup if you like it sweeter), 3 tablespoons cornstarch or 1/4 cup quick-cook tapioca, 1 tablespoon lemon juice, 1 teaspoon lemon zest optional, 1/4 teaspoon ground cinnamon optional, 1/4 teaspoon fine salt and 1 teaspoon vanilla extract optional; let sit 10 to 15 minutes so the berries macerate and the starch hydrates.

4. If you used frozen berries and drained juice, stir a little of that juice back in and mix again with the starch so you don’t waste flavor, but don’t make it soupy.

5. Pour the blueberry mixture into the chilled crust and dot the top with 2 tablespoons chilled unsalted butter cut into small pieces.

6. Roll out the second crust and either place it whole on top with a few steam vents cut in, or weave a lattice – either is fine, just seal and crimp the edges well so it doesn’t leak.

7. Beat 1 large egg with 1 tablespoon milk or water and brush the top crust and edges; sprinkle 1 tablespoon coarse sugar over the top if you want extra crunch.

8. Bake at 425°F for 20 minutes, then lower oven to 375°F and bake another 25 to 35 minutes until the filling is visibly bubbling and the crust is deep golden; if edges brown too fast cover them with foil or a pie shield.

9. Remove pie to a wire rack and cool at least 2 hours (longer if you can) so the filling sets — cutting too soon will make messy, runny slices.

10. Final tips: use chilled butter for little pockets of richness, chill the assembled pie 15 minutes before baking to reduce shrinking, rotate the pie once if your oven cooks unevenly, and store leftovers covered in the fridge.

Equipment Needed

1. 9-inch pie pan (for the crust)
2. Rimmed baking sheet to catch drips
3. Large mixing bowl for tossing the berries
4. Measuring cups and spoons
5. Rolling pin for the top crust
6. Pastry cutter or two forks to cut in chilled butter, dont overwork the dough
7. Small sharp knife or bench scraper to trim and cut vents
8. Pastry brush for the egg wash
9. Wire cooling rack so the pie can set

FAQ

Q: Can I use frozen blueberries?

A: Yes. You can use about 5 cups frozen, thawed and drained is best so you dont add extra water. If you use them still partly frozen toss them with the cornstarch so the starch sticks, and consider 1 extra tablespoon cornstarch if they seem super juicy. Bake on a rimmed sheet to catch any drips.

Q: How do I prevent a soggy bottom crust?

A: Short answer, a few tricks at once. Chill the pie before baking, blind bake the bottom crust for 8 to 10 minutes if you can, or brush the prebaked shell with a thin egg white wash to seal it. Also make sure the filling has enough thickener and let the finished pie cool several hours so juices set.

Q: Which thickener should I use cornstarch or tapioca?

A: Both work. Cornstarch (3 tablespoons) gives a glossy firm filling. Quick cook tapioca (1/4 cup) gives a slightly clearer, more jelly like finish and stands up well to frozen berries. If berries are extra juicy add a little more starch.

Q: How do I know when the pie is done?

A: Watch for a deep golden crust and the filling bubbling hard in the center, not just at the edges. That bubbling means the starch activated. Even then the filling will be loose hot, so cool the pie 2 to 4 hours before slicing so it sets.

Q: Can I make the pie ahead or freeze it?

A: Yes. You can assemble and freeze unbaked for up to 2 months, wrapped well, then bake from frozen adding about 15 to 25 minutes. Or bake fully, cool, wrap and freeze. Thaw overnight in the fridge and reheat in a low oven to refresh the crust.

Q: Any quick tips for a prettier crust?

A: Chill the rolled crust before baking so it holds shape. Use an egg plus tablespoon of milk for the egg wash and sprinkle coarse sugar for sparkle. Cut vents in a full top or weave a loose lattice so steam escapes, and dot the filling with small bits of chilled butter for flavor and shine.

Blueberry Pie Recipe Substitutions and Variations

Blueberries: if you dont have fresh use about 5 cups frozen, thawed, or swap in a mix of blackberries, raspberries or halved cherries. Frozen fruit releases more juice so add 1 extra tablespoon cornstarch.
Granulated sugar: substitute 1:1 with light brown sugar for a deeper, caramel note; or use 2/3 cup honey or maple syrup but cut other liquids by ~2 tablespoons and expect a slightly darker crust.
Cornstarch: replace 3 tablespoons with 1/4 cup quick-cook tapioca (already an option), or use 2 tablespoons arrowroot starch or potato starch for a clear, glossy filling.
Unsalted butter: swap equal amounts with chilled vegan/baked-style butter or solid coconut oil, or use salted butter and reduce added salt in the recipe.

Pro Tips

– Keep the crust and the butter really cold. Chill the assembled pie about 15 minutes before baking so the crust shrinks less, and use chilled butter pieces so you get little pockets of richness as it melts, they give great texture.

– Bake the pie on a rimmed baking sheet on the center rack to catch drips, especially if you used frozen berries. If you drained frozen berry juice, stir a little back in for flavor but dont add so much that the filling gets soupy.

– Let the berry mix sit 10 to 15 minutes so the starch hydrates and the berries macerate, that keeps the filling from being gummy. If your berries are extra juicy add a tiny bit more cornstarch or use quick cook tapioca for a firmer set.

– To avoid a soggy bottom sprinkle a thin layer of almond meal or finely crushed graham cracker on the bottom crust before you add filling, it soaks up excess moisture without changing the flavor much. Also make sure your top crust has vents or a lattice so steam can escape otherwise it will force juice out the edges.

– Be patient, cool the baked pie at least two hours so the filling sets, cut with a hot thin knife and wipe it between slices for cleaner pieces. Store leftovers covered in the fridge and if you want to revive the crust warm slices briefly in a 300 degree oven.