Thanksgiving Blueberry Pie

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Try not to eat this filling before assembling your pie. It will be difficult, but worth waiting for 100%!
Warmly seasoned, a lovely pie for those fall and winter months.

Blueberry Pie

How to make Homemade Blueberry Pie

Such a wonderful recipe to add to your thanksgiving pie rotation. Pumpkin Pie for sure! With that serve this warmly spiced and fall-inspired blueberry pie recipe at your next thanksgiving family gathering. Blueberry pies are so delicious and do lend themselves to be seasoned or spiced depending on the time of year you want to serve them.

Turn it into a summer blueberry pie by tweaking some of the ingredients. Whichever season, it serves beautifully alongside a big scoop of vanilla ice cream.

Gathering your ingredients

2 9-inch pie crusts; try my perfect pie crust recipe.

Blueberries – Fresh blueberries or frozen blueberries whichever you have on hand will work perfectly.

Water

Sugar

Cornstarch

Lemon juice – Lemon juice adds brightness to the blueberries. For more add a tablespoon of lemon zest to the filling.

Cinnamon

Nutmeg

Salt

Egg

Sugar

*see recipe card for detailed measurements

Supplies you’ll need for Homemade Blueberry Pie

Fresh or Frozen Blueberries?

Honestly… either or, or both.

For this recipe, we are using fresh Blueberries. If you’re unable to get ahold of fresh, you may use frozen. DO NOT thaw out frozen blueberries this will result in a watery pie and a soggy bottom. You may also use a combination of fresh and frozen.

Fresh – Wild or store-bought is fine, just be sure to wash and dry before making your pie.

Frozen – Just be sure to not thaw out your berries. We will be cooking the berries in this recipe, so it’s unnecessary.

Pie Crust

I do recommend using my Pie Crust for this recipe. There are also instructions for the lattice pie crust recipe here as well.

I especially enjoy this recipe for its use of butter and shortening. The butter brings a flakey buttery crust and the shortening aids well in rolling and assembling the pie.

If you’re using pre-made dough, just be sure to chill periodically so the fats in the dough don’t start to melt. Follow the baking instructions on your doughs packaging for a par-baked bottom crust.

Using a fork, prick the bottom of pie dough and brush it all over with an egg wash before par-baking.

While baking your pie shell, bring together your pie filling.

Perfect pie crust

Prep it, Bake it, & Eat it!

In a large pan or dutch oven mix together all the filling ingredients. Stirring frequently with a rubber spatula. You’ll want the mixture to come to a boil for 2-3 minutes.

This will activate the corn starch which will start to thicken your filling. Once thickened, turn off the burner and set it aside to cool.

Prepare your bottom crust, either a premade store crust or my par-baked recipe.

After your par-baked dough has cooled, fill your pie crust with the blueberry pie filling.

Create your lattice top.

Roll out pie dough into a 12-inch circle, 1/8th of an inch thick. Keep dough floured and moving to avoid sticking to your work surface. 

Using a sharp knife or pizza cutter, cut the dough into 12 strips.

Lay every other strip onto the pie, leaving about half an inch of space between. Gently fold back every other strip, until you can lay a new strip of dough in the opposite direction in the center of the pie.

After laying down the new strip, fold the dough back down and lift the other strips this time, and lay down a new strip about half of an inch below the new one you had added before.

Repeat this step until half of the pie is finished. Turn the pie and repeat the same steps until you’ve completed your lattice pattern.

Trim off the excess pie dough. You will want to beat an egg and brush under the strip edges so that they adhere to the pre-baked pie shell. Use the remaining egg to brush/dab on your lattice top carefully then sprinkle with coarse sugar.

Place the pie dish back on the preheated pizza stone and baking sheet to finish baking. *If you do not have a pizza stone, that is okay. A baking sheet works perfectly well*

The pie bakes for 20 minutes at 425. Then reduce the oven temperature to 350 and continue baking for 30-40 minutes or until your crust is a nice golden brown and your filling has started to bubble out a bit.

Be sure to keep an eye on your pie crust edges, if at any time it’s getting too brown, cover with aluminum foil.

Remove from the oven and cool for at least 3 hours.

Creating a lattice pie crust

Don’t be intimidated by this step. Once you do it, you’ll want to keep doing it! Elevating your blueberry pie to a showstopping piece your family will awe over.

Roll out pie dough into a 12-inch circle. Keep dough floured and moving to avoid sticking to your work surface. 

Using a sharp knife or pizza cutter, cut the dough into 12 strips.

Lay every other strip onto the pie, leaving about half an inch of space between.

Gently fold back every other strip, until you can lay a new strip of dough in the opposite direction in the center of the pie. After laying down the new strip, fold the dough back down and lift the other strips this time, and lay down a new strip about half of an inch below the new one you had added before. Repeat this step until half of the pie is finished. Turn the pie and repeat the same steps until you’ve completed your lattice crust pattern. 

Trim off the excess pie dough. Beat an egg and brush under the strip edges so that they adhere to the pre-baked pie shell. Use the remaining egg to brush/dab on your lattice top carefully then sprinkle with coarse sugar.

Bake pie according to your recipe’s directions. If the edges start to brown faster than expected, wrap them in foil and keep baking.

lattice topped pie

Easy Blueberry Pie Recipe FAQs

How to prevent a soggy pie bottom

Before par-baking your pie crust, brush the bottom with egg white to seal the crust so the liquid won’t soak through. I like to bake my pies on a pizza stone to keep the crust sturdy and well….crusty.

Can I use a crumble topping?

Of course, while not traditional, it will still be delicious. Check out my Apple Pie with Crumble Topping for a perfect crumble recipe.

Tips for Making, Eating, & Storing

Making

-To cut down a lot of time, opt for a store-bought pie crust! It will still be beautiful and delicious.

-Instead of a lattice top, cut out fun dough shapes to cover the top, or keep it open!

-Bake on a centered oven rack to ensure even cooking throughout.

Eating

-Before eating, allow your blueberry pie to cool for at least 3 hours. A runny pie isn’t a fun pie, allow those blueberry juices to cool and set before slicing.

Storing

-Store fresh blueberry pie covered at room temperature for 24 hours

-Store in an airtight container in the fridge for 3-4 days.

-Freeze blueberry pie, once completely cool, covered tightly in plastic wrap for up to 3 months.

Try these other delicious recipes!

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cooked blueberry pie filling

Thanksgiving Blueberry Pie

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Ingredients

Scale

2 9-inch pie crusts; try my perfect pie crust recipe.

4 cups blueberries

3/4 cup water

3/4 cup sugar

1/4 cup cornstarch

2 tbsp lemon juice

1 tsp cinnamon

1/2 tsp nutme

1/4 tsp salt

Finishings

1 egg

sugar for topping

Instructions

  1. In a large pan or dutch oven mix together all the filling ingredients. Stirring frequently with a rubber spatula. You’ll want the mixture to come to a boil for 2-3 minutes. This will activate the corn starch which will start to thicken your filling. Once thickened, turn off the burner and set aside to cool.
  2. Prepare your crust, either a premade store crust or my par-baked recipe.
  3. After your par-baked crust has cooled, fill your pie crust with the filling.
  4. Create your lattice top. 
  5. Roll out pie dough into a 12-inch circle, 1/8th of an inch thick. Keep dough floured and moving to avoid sticking to your work surface.
  6. Using a sharp knife or pizza cutter, cut the dough into 12 strips.
  7. Lay every other strip onto the pie, leaving about half an inch of space between. Gently fold back every other strip, until you can lay a new strip of dough in the opposite direction in the center of the pie. After laying down the new strip, fold the dough back down and lift the other strips this time, and lay down a new strip about half of an inch below the new one you had added before. Repeat this step until half of the pie is finished. Turn the pie and repeat the same steps until you’ve completed your lattice pattern.
  8. Trim off the excess pie dough. You will want to beat an egg and brush under the strip edges so that they adhere to the pre-baked pie shell. Use the remaining egg to brush/dab on your lattice top carefully then sprinkle with coarse sugar.
  9. Place pie back on the preheated pizza stone and baking sheet to finish baking. *If you do not have a pizza stone, that is okay. A baking sheet works perfectly well*
  10. Bake for 20 minutes at 425. Reduce heat to 350 and continue baking for 30-40 minutes or until your crust is a nice golden brown and your filling has started to bubble out a bit. Be sure to keep an eye on your crust, if at any time it’s getting too brown, cover with foil.
  11. Remove from the oven and cool for at least 3 hours.
  • Author: April Brown

Nutrition

  • Serving Size: 1 Slice
  • Calories: 395
  • Sugar: 26.3 g
  • Sodium: 344.1 mg
  • Fat: 17.5 g
  • Carbohydrates: 56.6 g
  • Fiber: 3.9 g
  • Protein: 4.5 g
  • Cholesterol: 23.3 mg

Keywords: thanksgiving blueberry pie, easy blueberry pie recipe

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By on November 20th, 2021

About April Brown

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