Fresh Blueberry Pie

This beautiful fresh blueberry pie is the perfect summer pie to serve friends and family. The fresh taste of fresh blueberries, surrounded by a sweet and comforting glaze, makes this blueberry pie filling a real winner. The combination of this blueberry pie filling made with fresh blueberries and a delicate and flaky crust makes this a favorite show-stopping summer pie.

Today, we will dive into how to make blueberry pie filling with fresh blueberries. 

Looking for more blueberry recipes? Try my breakfast blueberry muffins tops, vegan blueberry buckle, or my breakfast blueberry crisp.

If you are looking for more easy and fun to make baking recipes, try my lemon crinkle cookies, fresh strawberry pie, peach bars, or these easy baked donuts.

Why You’ll LOVE this Easy Fresh Blueberry Pie Recipe:

There are countless reasons to make this easy blueberry pie recipe with fresh blueberry pie filling and flaky pie crust.

• Fresh Blueberries: This recipe for blueberry pie highlights the freshness of the seasonal blueberries by using fresh berries instead of frozen and not cooking the blueberry pie filling until they are unrecognizable.
• Perfect amount of sweetness: This homemade blueberry pie recipe is not overly sweet but allows the natural flavor of the blueberries to shine.
• Flaky pie crust: This easy fresh blueberry pie recipe has a delicate and delicious crispy crust which pairs very nicely with the fresh blueberry filling.
• Crowd-pleaser: A perfect dessert to serve to your family and friends, this fresh blueberry pie is a popular dessert around my house. Serve with vegan ice cream or your favorite whipped cream topping.

Why is this Fresh Blueberry Pie Different from Other Recipes?

My favorite part of this fresh blueberry pie recipe is that it keeps the whole blueberry intact. This allows for little pops of blueberry flavor and texture.

This berry pie is also super easy to whip together for a summer treat. When fresh blueberries are abundant, this fresh blueberry pie is the perfect recipe in your back pocket. 

Fresh Blueberry Pie Ingredients

Let’s take a look at the ingredients it takes to make the best blueberry pie recipe. 

• Fresh blueberries: The star of this recipe is the fresh blueberries. Juicy, sweet, and flavorful berries add the perfect fresh and charming flavor to this blueberry pie recipe. 
• Natural cane sugar: Add the perfect amount of sweetness to the fruit pie by adding natural cane sugar, maple sugar, coconut sugar, or granulated sugar. 
• Lemon juice: Freshly squeezed lemon juice adds a tangy flavor to the fresh blueberry pie and helps to balance out the flavor. Add some lemon zest for an extra tangy flavor. 
• Vanilla bean paste (or vanilla extract): Add a touch of vanilla extract or paste to take your easy blueberry pie to the next level. 
• Corn starch: Helps to thicken the blueberry pie filling. 
• Pinch of salt: Add a little sea salt to balance out the flavor of the pie filling. 

Flaky Pie Crust Ingredients:

With the right ingredients, making the best flaky perfect pie crust recipe is very simple. Let’s look at the ingredients needed to make the best pie crust. 

• Flour: All-purpose flour works beautifully in this pie, but you can also experiment with added whole wheat or try other flour combinations. 
• Salt: Adding sea salt gives this easy pie crust the perfect flavor, making people return for seconds of this fresh blueberry pie.  
• Coconut oil: I like to use coconut oil in my pie crust recipe as it gives the flakiest pie crust results. You can also use vegan butter, unsalted butter, or margarine if you do not have coconut oil. 
• Fresh lemon juice: Adding a splash of fresh lemon juice gives this pie crust a slight citrusy taste, which pairs beautifully with the blueberry pie filling.
• Ice water: The water must be ice cold when making pie crust. Ice water will give the pie crust a light and flaky texture. 

How to Make Vegan Pie Crust (with pictures)

Have you ever wondered how to make flaky pie crust? Here is my step-by-step DIY guide to make the best vegan pie crust. 

Step 1:

In a food processor, add flour and salt, and pulse to mix.

Next, add coconut oil and lemon juice, pulsing until the mixture resembles crumbs.

Add ice water, one tablespoon at a time, until the mixture sticks together when pressed. If the pie dough gets too wet, harden in the fridge for 5-10 minutes.

Step 2:

Roll out the pie dough between two layers of cling wrap.

Carefully peel off one layer of cling wrap, and flip the rolled-out pie crust into a 9-inch ungreased pie tin. Be sure the dough reaches the pie tin’s edges (this prevents it from sliding down the sides). Trim off the excess dough, pinch the edges and prick the pie shell with a fork.

Step 3:

Add a piece of parchment paper to the bottom crust (on top of the dough) and add pie weights or baking beans to keep it from puffing while baking.
Bake the pie crust at 350F for 30 minutes with pie weights. Remove the pie weights and parchment paper and bake for an additional 10 minutes until the pie crust is golden brown. Let the flaky pie crust cool.

Things to Keep in Mind When Making a Coconut Oil Pie Crust:

If you have a pie crust you like, you may want to stick with yours and add the filling. I prefer this coconut oil pie crust. It is one of my absolute favorite pie crusts, but there are a couple of things to remember when making a pie crust with coconut oil.

• It is quite tender and a little dainty. I don’t mind it because the result is worth it, but it is a little trickier to handle. I roll out the pie dough between two pieces of cling wrap, which makes it easier to move (see my video).
• Do not grease the pie pan, and be sure the pie crust edges reach the top of the pie pan so the sides do not slide down.
• Another thing to remember with a coconut pie crust is that it needs to be served at room temperature. It hardens in the fridge, and you do not get that flaky, tender, wonderful pie crust taste. So be sure to put it out on the counter a couple of hours before serving.

How to Make Fresh Blueberry Pie:

Here is my guide to make the best blueberry pie filling recipe ever. This blueberry pie filling with fresh blueberries will impress your friends and family with its sweet, juicy, and fresh taste. 

Step 1: Make the Pie Crust:

Start by making your flaky pie crust or purchasing one from the store. Let the pie crust cool completely before adding the blueberry pie filling. 

Step 2: Make the Filling

In a blender, add 1 quart of fresh blueberries, and fresh lemon juice, and blend until smooth. Pour the mixture into a medium-size saucepan.

Add sugar, vanilla bean paste, salt, and bring filling mixture to a simmer. Let simmer for 4 minutes.

Make a slurry with corn starch and water. Corn starch tends to settle to the bottom very quickly, so stir right before adding to the blueberry mixture. Next, stir the blueberry mixture while adding the slurry to prevent it from lumping. Simmer for two more minutes. Set aside to cool.

Once the blueberry mixture has cooled, add in 2 quarts of fresh blueberries and gently stir to combine.

Step 3: Assembling the Pie

Next, spoon the fresh blueberry mixture into the cooled pie crust.

Allergy Friendly Options:

Gluten Free:

For a gluten-free fresh blueberry pie, use a store bought gluten-free pie crust or use gluten-free flour in my flaky pie crust recipe. 

Nut Free:

This recipe for fresh blueberry pie can also be made nut-free by using a store bought nut-free pie crust or substituting coconut oil for olive oil in my pie crust recipe. 

Soy Free:

This blueberry pie with fresh blueberries is naturally soy free.

If you are looking for even more blueberry recipes. Try my blueberry pie crisp or this healthy blueberry jam recipe.

Homemade Blueberry Pie Serving Suggestions:

• Ice Cream: Serve at room temperature with vegan whipping cream or vanilla ice cream.
• Whipped Cream: Serve homemade blueberry pie with a dollop of vegan whipped cream for a beautiful presentation.
• Pear Cream: Make a pear cream sauce to pour over your fresh blueberry pie. It doesn’t get much better than this. 

How to Store this Fresh Blueberry Pie:

• Store the pie in the fridge for up to 4 days.
• Before serving, remove from fridge and store at room temperature for 1-2 hours until the crust is softened.

Helpful Equipment and Tools:

• Food Processor: A food processor makes light work of the pie crust, though it is very doable to make by hand.
• Pie Pan or pie plate
• Pie Weights or dried beans
• Parchment paper & Cling Wrap
• Rolling Pin

Tips & Tricks:

I absolutely love this fresh berry pie, primarily because of the sweet blueberry filling and the super flakey crust. The crust is tender and can break apart when cut. Still, it is well worth the sacrifice when you taste the flavor and texture profile of this unique and extraordinary culinary experience.

Here are a few more pie recipes you might like to try. Fresh strawberry pie is perfect when you have an abundance of ripe strawberries during the summer. Mini apple hand pies are a must during the fall when apples are in season. Vegan pumpkin pie or my mini pumpkin pie bites are a lovely treat to bring to your next holiday gathering.

FAQ – Frequently Asked Questions:

Can you use frozen Blueberries?

Because this is a fresh blueberry pie, I would not recommend frozen blueberries. Check out this recipe for frozen blueberries: Blueberry Pie Crisp

Can I substitute with other berries?

Yes, this recipe works well with different types of fresh berries.

Can I make this pie without sugar?

Yes, you can use maple syrup, juice concentrate, agave nectar, etc. Keep in mind that these sweeteners may make the filling runnier, so add some extra cornstarch to the slurry while cooking.

What is the best thickener for blueberry pie? 

Cornstarch is a perfect thickener for blueberry pie, as it thickens the pie and gives the blueberry pie filling a glossy finish. Tapioca starch also works well as a thickener. 

Should you prebake the bottom crust of blueberry pie? 

Yes, I recommend pre-baking the pie crust so you don’t have to cook the blueberry filling for as long. This will keep the blueberries from breaking down in the filling and give the pie a delicious texture. 

How do you keep blueberry pie from being runny? 

I use cornstarch in my blueberry pie recipe to thicken the filling so the pie is not overly runny. Cornstarch also gives a nice shine to the blueberry pie filling. 

How do you make blueberry pie filling from fresh blueberries?

It is super easy to make blueberry pie filling with fresh blueberries. Start by blending blueberries, lemon juice, sugar, vanilla extract, and salt in a blender. Add it to a pot and simmer for 4 minutes. Make a slurry with cornstarch and water and add it to the blueberry pie filling. Cook until thick. Mix in more fresh blueberries, and you have the best blueberry pie filling ever! See my recipe below for details. 

Should you poke holes in the bottom of pie crust? 

Yes, poking holes or docking the pie crust allows the steam to release and helps the pie crust not to puff up while baking. This baking technique will help your pie crust look prettier and leave more room for your pie filling. 

Watch My Fresh Blueberry Pie Recipe Video

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Baking up a storm this weekend? Try my favorite almond biscotti, vegan strawberry muffins, or my maple walnut scones recipe.

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