Award Winning Blueberry Pie Recipe

Blueberry pie seems simple until you start chasing perfection. This recipe grew out of the same obsession that eventually led to a red ribbon at the Maryland State Fair.

The filling combines cooked and fresh blueberries for a texture that's thick enough to slice cleanly while still tasting like fresh summer fruit. Fresh lemon brightens the berries without overpowering them, while the combination of cooked and uncooked fruit creates the perfect balance of flavor and texture.

Wrapped in a flaky homemade double crust, this is the blueberry pie I make when I want to remind people that simple desserts can still steal the show.

The version that earned a red ribbon at the Maryland State Fair skipped the bourbon, but at home I sometimes add a splash for a little extra depth and warmth.

Ingredients

Blueberry Filling

• 135g granulated sugar (⅔ cup)

• 16g cornstarch (2 tbsp)

• 31g all-purpose flour (¼ cup)

• 0.75g kosher salt (⅛ tsp)

• 60g water (¼ cup)

• 430g fresh blueberries (3 cups)

• 14g unsalted butter (1 tbsp)

• 30g fresh lemon juice (2 tbsp)

• 0.5g ground cinnamon (¼ tsp)

• 0.25g ground nutmeg (⅛ tsp)

• 2g lemon zest (1 tsp)

• 15g bourbon (1 tbsp, optional)

• 286g fresh blueberries (2 cups)

Crust & Finish

• 1 double-crust 9-inch pie dough - Visit the Pie Crust HQ

• 1 large egg

• 15g milk (1 tbsp)

Instructions

1. Make the Blueberry Base

In a medium saucepan, whisk together:

• 135g sugar

• 16g cornstarch

• 31g flour

• 0.75g salt

Whisk in 60g water until smooth.

Add 430g blueberries and place over medium-high heat.

Cook, stirring frequently, until the berries begin to burst and the mixture thickens and bubbles, about 8-10 minutes.

Remove from heat.

2. Finish the Filling

Stir in:

• 14g butter

• 30g lemon juice

• 0.5g cinnamon

• 0.25g nutmeg

• 2g lemon zest

• 15g bourbon (if using)

Mix until the butter is completely melted.

3. Cool the Filling

Transfer the mixture to a bowl.

Set the bowl over an ice bath and cool until no longer hot, stirring occasionally.

Once cooled, gently fold in the remaining 286g fresh blueberries.

This combination of cooked and fresh berries gives the pie a thick filling with bursts of fresh blueberry flavor.

4. Assemble the Pie

Preheat oven to 425°F (220°C).

Roll out your bottom crust and fit it into a 9-inch pie plate.

Pour in the blueberry filling.

Top with a lattice crust or full top crust.

Whisk together:

• 1 egg

• 15g milk (1 tbsp)

Brush over the top crust.

5. Bake

Bake at 425°F (220°C) for 25 minutes.

Reduce oven temperature to 375°F (190°C).

Add a pie shield or loosely cover the edges with foil.

Continue baking for 40-50 minutes, or until:

• Crust is deep golden brown

• Filling is bubbling through the center of the pie

6. Cool Completely

Allow the pie to cool on a wire rack for at least 4 hours before slicing.

The filling continues to set as it cools.

Notes

Bourbon Option:
The bourbon doesn't make the pie taste boozy. It simply adds a little depth and warmth that pairs beautifully with blueberries and lemon.

Fresh Blueberry Texture:
Cooking only part of the berries while folding in the rest after cooling creates a filling that's thick enough to slice cleanly without becoming jam-like.

Serving Suggestion:
Serve slightly warm or at room temperature with vanilla ice cream or lightly sweetened whipped cream.

More Homemade Pie Recipes

If you enjoyed this blueberry pie, check out these other favorites from Man-Made Pies:

• Blue Ribbon Pecan Pie – My Maryland State Fair champion and the pie that put Man-Made Pies on the map.

• Cherry Peach Amaretto Crumb Pie – A summer pie packed with peaches, cherries, Amaretto, and a buttery crumb topping.

• Maryland Mud Pie – Rich homemade chocolate pudding in an Oreo crust topped with Oreo whipped cream and chocolate drizzle.

• Key Lime Pie – Bright, creamy, and packed with fresh citrus flavor for the perfect warm-weather dessert.

Delicious

No frills, no pop-ups, just man-friendly recipes.

Manly

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Michael@manmadepies.com

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