Easy Blueberry Pie Recipe From Scratch! {Best Homemade Pie}

Making this easy Blueberry Pie Recipe from scratch is the very best way to enjoy a berry pie, and you’ll love how it takes hardly any effort to prepare!

Enjoying a slice of homemade blueberry pie made with fresh blueberries simply can’t be beat.  Trust me… a slice of this Easy Blueberry Pie Recipe from Scratch is the perfect way to end a beautiful day.  In fact this pie is so yummy, you might even be tempted to help someone else finish their slice!  Just sayin’. 🙂

So if you’re looking for another super Easy Pie Recipe to make this Summer, making this homemade blueberry pie with fresh blueberries is the way to go!

And just trust me on the secret ingredient ~ Tapioca Flour!  If you don’t have some, make sure to grab some from the baking aisle of your grocery store.  I’ve made Blueberry pies with regular flour and with cornstarch, and they always end up too soupy.  The tapioca flour is your magical secret ingredient that will get your pie filling to bind up and solidify perfectly!  It works like a charm!

So are you ready to get baking?  Just follow my easy step-by-step instructions below.

You’ll be surprised how easy it is to make this sweet pie with homemade blueberry pie filling!  Here’s what you’ll need…

Related: Make your pie for free when you shop with Free Grocery Gift Cards!

Easy Blueberry Pie Recipe From Scratch

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Easy Blueberry Pie Recipe From Scratch!

Making this easy Blueberry Pie Recipe from scratch is the very best way to enjoy a berry pie, and you'll love how it takes hardly any effort to prepare!

Prep Time20 mins

Cook Time1 hr

Total Time1 hr 20 mins

Course: Dessert

Cuisine: American

Servings: 8

Author: The Frugal Girls

Ingredients

• 5 1/2 cups Fresh Blueberries rinsed {approx. five - six 6 oz. containers}
• 1 tbsp Fresh-Squeezed Lemon Juice
• 1 cup Granulated {White} Sugar
• 1/3 cup Tapioca Flour {also known as Tapioca Starch}
• 1/2 tsp. Cinnamon
• 1 Egg beaten {for interior of bottom crust}
• 1 tbsp Cold Butter {cut into tiny pieces}
• Two 9″ Pie Crusts {homemade or refrigerated store-bought crusts}

For Egg Wash for Top Crust:

• 1 Large Egg {beaten well}
• 1 tbsp Milk
• 1 pinch Salt

For Topping:

• 2 tsp Turbinado Sugar {Sugar in the Raw}

Instructions

• Preheat oven to 425 degrees.
• Carefully place one pie crust in 9″ pie dish. Trim and fold edges over, and crimp, pinch, or flute around the entire edge.
• Brush inside of bottom crust with beaten egg… this will prevent it from becoming soggy while baking.
• In small bowl, whisk together Sugar, Tapioca Flour, and Cinnamon until well combined.
• Pour Blueberries into large bowl, then pour Sugar mixture over blueberries, drizzle with Lemon Juice, and stir with a large wooden spoon until well combined.
• Transfer blueberry mixture into pie crust in dish, leaving any excess liquid in the bowl.
• Then dot with pieces of cold butter
• Now… it’s time to work on your top crust! Make sure to leave adequate holes or gaps for venting. You can either use small cookie cutters to cut out shapes {like stars}, use Pastry Stampers, or create a woven lattice. If creating a lattice, I like to roll the dough out on a cutting board and slice a variety of sizes of strips, using my pizza cutter.
• Once you’ve laid out your top crust, it’s time for the egg wash. Beat 1 Large Egg well, then stir in 1 tbsp. Milk + a pinch of salt. Dip your pastry brush in the egg mixture, and brush over the entire top and outer edges of your pie crust.
• Once you’ve finished your Egg Wash, evenly sprinkle the top of the crust with Turbinado Sugar.
• Place pie on cookie sheet {it will catch any potential spills that bubble ever}
• Bake at 425 degrees for 15 minutes.
• After 15 minutes, add your Pie Crust Shield to keep the edges from burning, adjust temperature to 375 degrees, and bake for 45 – 50 more minutes, or until done and top crust is golden brown.
• Transfer to wire rack and cool for several hours prior to serving, allowing pie filling to solidify. The longer the better! {If I make mine in the morning, I let it solidify all day long to enjoy in the evening. If I make it in the evening, I wait until the next day to dig in... allowing the pie filling to solidify}
• Slice and serve up with big scoops of vanilla ice cream and whip cream on top. ENJOY!

What You’ll Need for This Homemade Blueberry Pie Recipe:

9″ or 9.5″ Pie Plate

Star Cookie Cutters OR Pastry Stampers

No pie is complete without a cute top crust… and using mini cookie cutters or cute pastry stampers is such an easy way to add some creative detail to your pies.

Pizza Wheel

I use my OXO pizza wheel to slice my lattice top crust, and it works like a charm!  It’s sharp, precise, and so easy to work with!

Pastry Brush

This is the OXO Pastry Brush I have and love… it has extra layers of bristles to get the job done without clumping!

Pie Crust Shield

These are my favorite pie crust shields… I’ve been using them for years and years, and love them!

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So have you tried this easy Blueberry Pie Recipe yet?

Share with us in the comments below!