Easy Blueberry Pie Recipe – Better Than Takeout

Easy Blueberry Pie Recipe – Better Than Takeout. After making this pie dozens of times, I’ve perfected the flakiest crust and juiciest filling. The trick I discovered is using fresh blueberries and a touch of lemon juice. This pie is crispy on the outside, golden, and melty on the inside. Try it with a scoop of vanilla ice cream from my Grilled Mango Pineapple Chicken recipe. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Ditalini Pasta Salad and Grandma’s Chewy Butterscotch Blondies.

What You'll Need for Easy Blueberry Pie Recipe – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 cups fresh blueberries
• 3/4 cup granulated sugar
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• Optional: Vanilla ice cream
• Optional: Whipped cream
• Optional: Fresh berries

How to Make Easy Blueberry Pie Recipe – Better Than Takeout

1. Prepare the crust: Mix flour, salt, and butter until crumbly. Add ice water until dough forms. Chill for 30 minutes.
2. Prepare the filling: Mix blueberries, sugar, cornstarch, lemon juice, lemon zest, salt, vanilla, and cinnamon.
3. Assemble the pie: Roll out the dough, place in pie dish, add filling, and top with lattice strips. Brush with milk and sprinkle with sugar.
4. Bake: Bake at 400°F (200°C) for 45-50 minutes or until golden and bubbly.

Storing & Reheating Easy Blueberry Pie Recipe – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in the fridge for up to 5 days. Make-ahead tip: The crust can be made 1 day ahead and the filling can be made 1 hour ahead.

Freezing Easy Blueberry Pie Recipe – Better Than Takeout

Freeze for up to 3 months. Thaw overnight in the fridge before serving.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (180°C) oven for 15-20 minutes. Microwave: Reheat in the microwave for 30-45 seconds, but be careful not to overheat and make the crust soggy.

Recipe Notes

• Chef tip: For a double-crust pie, add a top crust and cut slits for ventilation before baking.
• Best substitution: You can substitute the blueberries with other berries like raspberries or blackberries.
• Make-ahead: The pie can be made a day ahead and stored at room temperature.
• Scaling: This recipe can be halved or doubled to make a smaller or larger pie.
• Troubleshooting: If the crust is browning too quickly, tent it with aluminum foil.

Easy Blueberry Pie Recipe – Better Than Takeout

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Prep

1 hour 15 min

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Cook

45-50 min

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Total

1 hour 55 min

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Serves

8 servings

🥗

Diet

Gluten-free (use gluten-free pie crust)

Ingredients

Main Ingredients

• 2 cups fresh blueberries
• 3/4 cup granulated sugar
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1/4 tsp salt

Seasonings

• 1 tsp vanilla extract
• 1/2 tsp cinnamon

Optional Toppings

• Vanilla ice cream
• Whipped cream
• Fresh berries

Instructions

1. Prepare the crust: Mix flour, salt, and butter until crumbly. Add ice water until dough forms. Chill for 30 minutes.
2. Prepare the filling: Mix blueberries, sugar, cornstarch, lemon juice, lemon zest, salt, vanilla, and cinnamon.
3. Assemble the pie: Roll out the dough, place in pie dish, add filling, and top with lattice strips. Brush with milk and sprinkle with sugar.
4. Bake: Bake at 400°F (200°C) for 45-50 minutes or until golden and bubbly.

Notes

• Chef tip: For a double-crust pie, add a top crust and cut slits for ventilation before baking.
• Best substitution: You can substitute the blueberries with other berries like raspberries or blackberries.
• Make-ahead: The pie can be made a day ahead and stored at room temperature.
• Scaling: This recipe can be halved or doubled to make a smaller or larger pie.
• Troubleshooting: If the crust is browning too quickly, tent it with aluminum foil.

Storage

• Fridge: Store leftovers in the fridge for up to 5 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before serving.
• Oven reheat: Reheat in a 350°F (180°C) oven for 15-20 minutes.
• Microwave reheat: Reheat in the microwave for 30-45 seconds, but be careful not to overheat and make the crust soggy.
• Make ahead: The crust can be made 1 day ahead and the filling can be made 1 hour ahead.

Nutrition Per Serving

• Calories: 350
• Protein: 3g
• Fat: 15g
• Carbs: 50g
• Fiber: 2g
• Sugar: 35g
• Sodium: 200mg
• Cholesterol: 30mg
• Sat. Fat: 9g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Blueberry Pie Recipe – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Easy Blueberry Pie Recipe – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!