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–+ servings

How-To Make a Simple Blueberry Pie with Homemade Filling

Get ready for a slice of pure bliss with this homemade blueberry pie filling recipe.
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Slice of fresh blueberry pie on white plate with Pioneer Woman silverware fork
Prep Time:10 minutes
Cook Time:45 minutes
Total Time:55 minutes

Ingredients

  • 1 pre-made refrigerated pie crust
  • ¾ cup sugar
  • ½ cup all-purpose flour
  • ½ teaspoon ground cinnamon
  • 6 cups fresh blueberries rinsed and strained
  • 1 teaspoon lemon juice
  • 1 tablespoon butter
  • 1 egg for the "wash"

Instructions

  • Preheat oven to 425 degrees.
    Pioneer Woman Pie Plate with bottom pie crust
  • In a large bowl, mix sugar, flour, and cinnamon using a fork or whisk.
    Blueberry pie filling dry ingredients, sugar, flour, and cinnamon
  • Gently toss the blueberries to coat with the flour mixture.
    Fresh blueberries tossed with flour, sugar, and cinnamon for blueberry pie filling
  • Spoon blueberry mixture into pastry-lined including any flour mixture that is left in the bowl.
    Homemade blueberry pie filling in bottom pie crust
  • Sprinkle the blueberry mixture with lemon juice and dot with pats of butter.
    fresh blueberry pie filling dotted with cold butter in pie crust in pie dish
  • Cover with top crust.
    Homemade fresh blueberry pie top and bottom crust with blueberry pie filling
  • Flute the edges and vent the pie crust. Simple cuts through the dough will suffice, or you can make a design. I like to add initials or simple cutouts to my pies.
    Fresh Blueberry pie ready for oven
  • Use a pastry brush and apply the egg wash to the top crust and the fluted edges of the pie.
  • Cover the pastry edge with aluminum foil strips and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until pie top is a golden brown.

Notes

Special Prep for Frozen Blueberries 

If using frozen blueberries follow the steps below and omit steps 2 through 5 in the recipe card. 
In a large bowl, combine 5 cups of frozen blueberries, 1 cup of granulated sugar, 3 to 5 tablespoons of corn starch or tapioca starch, fresh lemon juice (from 1 lemon), a little lemon zest, and a pinch of salt. Mix well.
In a medium saucepan cook the filling for about 15 minutes until the juices are released and the filling has thickened. This will continue to thicken during the oven baking process. Allow filling to cool to room temperature before filling the pie crust. 

As with any of my recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.

Nutrition

Serving: 1g | Calories: 282kcal | Carbohydrates: 51g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 107mg | Potassium: 124mg | Fiber: 3g | Sugar: 30g | Vitamin A: 134IU | Vitamin C: 11mg | Calcium: 17mg | Iron: 1mg
Servings: 8 servings
Calories: 282kcal
Author: Mary Beth