This classic pie is chock-full of fresh, healthy blueberries, is low in sugar, and comes together quickly and easily. The perfect dessert for summer and beyond!
I’m so happy when I can enjoy a dessert that is loaded with healthy, fresh fruit, and this recipe is bursting with one of the healthiest fruits around… blueberries! A flavonoid called anthocyanin gives blueberries their deep blue-purplish color and their antioxidant power. Blueberries are also a great source of Vitamin C, Vitamin K, and Potassium.
You can enjoy nutritious blueberries by the handful, in yogurt, in smoothies, on top of pancakes and waffles, or even in a salad. When it’s time for dessert, enjoy blueberries by making this easy, classic pie! I love to make Blueberry Pie at least once a year, usually in the summer when fresh blueberries are plentiful.
You only need a few basic ingredients to support the star of this recipe… blueberries.
- Blueberries: Pack this pie with 4 cups (or 2 pints) of fresh blueberries. I picked up a 2 lb package of blueberries at Costco, which was more than enough (and at a great price). You could also use frozen blueberries (thawed and drained).
- Sugar: I like to use Organic Cane Sugar. I find that a 1/2 cup of sugar is the perfect amount to sweeten up the berries. If you prefer a tart pie, you could make this recipe even healthier by reducing the sugar even more.
- Flour: Some All-Purpose flour helps to thicken up the berry mixture. Almond flour or another gluten-free flour may work well too. Cornstarch is another option.
- Ground Cinnamon: A little bit of cinnamon enhances the flavor of the blueberries. You can skip it if you prefer.
- Lemon Juice: The acidity of the lemon juice helps with the structure of the berry filling as well as adding some brightness.
- Butter: Scattering some bits of butter over the blueberry filling enhances the flavor and texture of the pie.
- Pie Crust: I’m totally fine with using a pre-made pie crust as a shortcut. I like Immaculate (refrigerated) and Trader Joe’s (frozen) pie crusts. If you have a go-to homemade pie crust recipe… by all means use it here!
- Milk: You can skip this step, but I like to brush about a tablespoon of milk (I used Unsweetened Almond Milk) over the top crust before baking. A beaten egg would work too. This gives your pie a beautiful golden crust.
- Bonus – Vanilla Ice Cream: Don’t forget to pick up some vanilla ice cream or frozen yogurt so you can enjoy your slice a la mode!
I believe this is one of the easiest pies in the world to make! The oven does most of the work!
1. Remove the Pie Crust from the refrigerator/freezer to give it time to soften. 15 minutes if refrigerated. 60-90 minutes if frozen.
2. In a large bowl, mix the sugar, flour and cinnamon. Add the blueberries and stir until the berries are coated.
3. Lay one pie crust in the bottom of the pie plate and trim overhang. Spoon Blueberries onto crust. Sprinkle with lemon juice and dot with butter.
4. Place the pie on a foil-lined baking sheet to catch any possible overflow.
Unfold the 2nd pie crust over the berries. Trim overhang and seal edges. Cut slits so steam can escape. Brush milk over crust.
5. Cover edges with aluminum foil or a shield to prevent excessive browning. Remove shield during the last 15 minutes of baking.
Bake Pie at 425 F for 40-45 minutes or until the crust is golden and juice begins to bubble. Cool on Wire Rack.
This Blueberry Pie comes out perfectly every time! Make it ahead, cool completely, then refrigerate until you’re ready to dive-in.
My entire family adores this delicious pie. I feel good about serving it because it’s pretty healthy (as far as desserts go) and low in sugar.
The best way to enjoy this pie, in my opinion, is with a scoop of Vanilla Bean Ice Cream or Frozen Yogurt.
Go ahead and add this Easy Blueberry Pie to your repertoire of yummy summer desserts and enjoy!
EASY BLUEBERRY PIE
- 4 cups fresh or frozen blueberries (2 pints)
- 1/2 cup sugar
- 1/3 cup all-purpose flour (or gluten-free flour or cornstarch)
- 1/2 tsp ground cinnamon
- 1 tbsp lemon juice
- 1 tbsp butter, cut into small pieces
- 1 pkg. refrigerated, or frozen, pie crust (2 crusts)
- 1 tbsp milk (or 1 egg, whisked), for glaze (optional)
- Vanilla ice cream or frozen yogurt (optional)
- Remove pie crusts from the refrigerator or freezer to soften. Allow 15 minutes for refrigerated crusts and 60-90 minutes for frozen crusts.
- Heat oven to 425 F.
- In a large bowl, combine sugar, flour and cinnamon. Add blueberries and stir until berries are evenly coated.
- Lay one pie crust in the bottom and sides of a 9-inch pie plate and trim any overhang. Spoon blueberries onto crust. Sprinkle berries with lemon juice and butter pieces.
- Place the pie on a foil-lined baking sheet to catch any possible overflow.
- Unfold the 2nd pie crust over the berries. Trim overhang and fold top edge under the lower edge, pressing together to seal edges. Flute or shape edges as desired. Cut 4 slits in the center of the crust so steam can escape. Brush milk (or egg) over crust.
- To prevent excessive browning, cover the edges of the crust with 2-3 strips of aluminum foil, or use a pie crust shield. Remove the foil or shield during the last 15 minutes of baking.
- Bake the pie, in the lower rack of the oven, for 40-45 minutes or until the crust is golden brown and juice begins to bubble.
- Remove the pie from the oven and place on a wire rack. Cool completely for 2-3 hours. Loosley cover the pie with tinfoil or wrap and refrigerate.
- Serve a slice of pie with a scoop of vanilla ice cream or frozen yogurt.