Easy Homemade Blueberry Pie

Nothing says summer quite like fresh blueberry pie—especially one made from blueberries you’ve picked yourself! Sadly, for those of us down here in sunny Florida, blueberry season is already over, but we are happily still enjoying the lingering fruits of our labor. Mmmmmm…blueberries…

The great thing about homemade pie (especially when you “cheat” and use ready-made pie crusts) is that it only seems hard and labor intensive. Blueberry pie is especially easy because unlike most pie fruits, blueberries require almost no prep work. If you’re feeling slightly more ambitious you could make a perfect pie crust from scratch, but it is definitely not necessary!

Here is what you need:

Step 1: Preheat oven to 425ºF. Let pie crusts sit at room temperature for 10-15 minutes. Carefully unroll one of the crusts onto 9″ pie plate.

Step 2: Unroll second crust onto large cutting board. Using decorative pie crust cutters or a small cookie cutter, cut shapes out of crust. Alternatively, you could cut the crust into strips to do a lattice-type crust.

Step 3: Add sugar, cornstarch, salt and cinnamon to blueberries; carefully mix together until blueberries are evenly coated.

Step 4:  Pour blueberries into pie crust; cut butter into several pats, then arrange pats over top of blueberries.

Step 5:  Cover blueberries with second pie crust. Crimp edges together, then place cutout shapes over top of crust.

Step 6: Whisk together egg yolk and heavy cream; brush over pie crust.

Step 7:  Place pie on cookie sheet and bake for approximately 50 minutes at 425ºF. You may want to cover pie with foil after 20-25 minutes so that it doesn’t get too brown.

Step 8:  Let cool at least 1 hour before serving. Depending on your preference, serve chilled or warm with vanilla ice cream!

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Easy Homemade Blueberry Pie

Fast. Easy. Delicious...Pie Perfection!

Course Dessert

Cuisine American

Keyword Easy Homemade Blueberry Pie

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 8 people

Ingredients

• 1 package ready-made refrigerated pie crust 2 crusts
• 5 cups fresh blueberries
• 1 cup white sugar
• 6 tablespoons cornstarch
• 1 teaspoon salt
• ½ teaspoon ground cinnamon
• 2 tablespoons butter
• 1 egg yolk
• 1 tablespoon heavy cream

Instructions

1. Preheat oven to 425ºF while allowing pie crusts to sit at room temperature for 10-15 minutes. 

2. Carefully unroll one of the crusts onto 9″ pie plate then unroll second crust onto large cutting board.

3. Using decorative pie crust cutters or a small cookie cutter, cut shapes out of crust. Alternatively, you could cut the crust into strips to do a lattice-type crust.

4. Add sugar, cornstarch, salt and cinnamon to blueberries; carefully mix together until blueberries are evenly coated.

5. Pour blueberries into pie crust; cut butter into several pats, then arrange pats over top of blueberries.

6. Cover blueberries with second pie crust. Crimp edges together, then place cutout shapes over top of crust.

7. Whisk together egg yolk and heavy cream; brush over pie crust.

8. Place pie on cookie sheet and bake for approximately 50 minutes at 425ºF. (You may want to cover pie with foil after 20-25 minutes so that it doesn’t get too brown.)

9. Let cool at least 1 hour before serving. Depending on your preference, serve chilled or warm with vanilla ice cream!

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What’s your favorite kind of pie?