Blueberry Pie

Made with a sweet blueberry filling and a flaky butter pie crust, this delicious Blueberry Pie is one dessert you have to try. It’s easy to prepare with fresh or frozen berries and a homemade or store-bought crust!

A piece of blueberry pie with a scoop of vanilla ice cream and a sprinkle of cinnamon on top

Treat Yourself to a Slice of Homemade Blueberry Pie

Blueberry pie is a classic and makes me think of my dad and grandmother. We didn’t eat a lot of pie when I was growing up, but it’s definitely something my grandmother enjoyed making and my dad enjoyed eating. I have come to enjoy pie more and more over the years and will tell you that there’s really something to be said about homemade pies. They are just better. And this one is truly fantastic. So much flavor and just the right amount of juiciness!

The filling comes together in seconds with only one bowl required – and let me tell you, it’s fully loaded with fresh blueberries. It features lemon juice and zest to enhance the fruity goodness, plus cornstarch to thicken it just enough.

Cinnamon and nutmeg are also used in the filling to elevate the flavor even more. As for the crust, it’s good enough to eat by itself! But even if you make this pie with frozen blueberries and a store-bought crust, it’s still bound to be a crowd favorite.

A close-up shot of a blueberry pie with a bowl of fresh berries behind it

What You’ll Need

This particular pie calls for two crusts – one for the bottom and one for the top. If you follow my recipe to make yours (which I highly recommend), you’ll be good to go. Most store-bought crusts come with two as well, but it’s best to check the package just in case.

Don’t forget to scroll down to the recipe card for the full ingredient amounts.

  • Pie Crust: Either a store-bought or homemade pie crust will do.
  • Fresh Blueberries: Rinsed, dried and stems removed.
  • Sugar
  • Cornstarch: I prefer this over flour since it has more thickening power and you don’t have to use as much.
  • Cinnamon
  • Nutmeg
  • Salt: Don’t leave this out! It’s needed to enhance the overall flavor of the pie.
  • Lemon Zest: Freshly grated.
  • Lemon Juice: Freshly squeezed.
  • Vanilla Extract
  • Unsalted Butter: Cut into small pieces.
  • Egg
  • Milk: Or cream.
  • Turbinado Sugar: This coarse brown cane sugar makes a lovely garnish.
A half-eaten piece of blueberry pie on a plate with the remaining pie in the background

Can I Use Frozen Blueberries?

If blueberries are in season, you’ll definitely want to use fresh ones. The end result will be unmatched! But if frozen blueberries are your only option, whipping up this pie is still 100% worth it.

Simply thaw out the blueberries ahead of time and drain the liquid. Keep in mind that your pie filling may be a little bit thinner if you use frozen berries. Drying them off well after you thaw them ensures that the filling won’t be too runny.

How to Make Blueberry Pie

If you don’t want to bother with the lattice crust on top, that’s totally fine. You can easily just drape the top pie crust over the filling, cut a few slits to allow for the release of steam, then bake it that way.

Add Bottom Crust to Pan & Heat Oven: Place one of the pie crusts into a 9-inch pie dish and preheat the oven to 400°F. Don’t flute or crimp the edges of the crust for now.

A pie crust pressed into a pan on top of a marble counter

Make Filling: Combine the blueberries, sugar, cornstarch, cinnamon, nutmeg, salt, lemon zest, lemon juice and vanilla extract in a large bowl. Gently stir them so that all of the blueberries are coated with some of the sugar and cornstarch mixture.

Pour Into Crust: Pour the filling mixture into the bottom pie crust. Dot the pieces of butter on top of the filling.

Add Top Crust: Use a pastry wheel to cut the second pie crust into strips. To arrange it into a lattice on top of the pie, thread the strips together – over and under – to create the design. Trim the lattice as needed once it’s on the pie, then use the edge of the bottom crust to seal the two crusts together. Flute or crimp the edges as desired.

Make Eggwash & Brush Onto Crust: Combine the egg and milk/cream for the eggwash. Lightly brush the top of the pie crust with the egg wash, then sprinkle it with the turbinado sugar.

Bake: Bake the pie for 20 minutes, then reduce the oven temperature to 350°F and continue baking for 25-35 minutes. You want the filling to be hot and bubbly. Cover the pie with a pie shield or a tented piece of aluminum foil to prevent over-browning if needed.

Let Cool: Remove your blueberry pie from the oven and allow it to cool at room temperature for at least 3 hours so the filling can thicken. If you serve it warm or hot, the filling will be too thin. Once the pie reaches room temperature, it should be transferred to the fridge.

A blueberry pie on a kitchen countertop with a few fresh mint leaves on top as a garnish

Tips for Success

When you have these handy tips up your sleeve, perfect blueberry pie is right around the corner. Let’s make it happen!

  • Fresh Lemon Juice & Zest are Key: Fresh lemon juice and zest don’t just complement the blueberry flavor – they also contain pectin, a natural starch that aids in the thickening of the filling. Don’t leave these out or try to replace them with lemon extract.
  • Don’t Skip the Eggwash! If you want your top pie crust to get beautifully browned in the oven, remember to brush on the egg wash. This also helps the turbinado sugar stay in place.
  • How Do I Know When my Pie is Done? Leave your pie in the oven until the filling gets nice and bubbly. This ensures that the cornstarch is activated and it’ll fully thicken as it cools.
  • Let the Pie Cool Completely: The cooler your pie is, the thicker the filling will be. If you’re not planning to enjoy it once it reaches room temperature, transfer it to the fridge.
A slice of blueberry pie on a plate with a mint leaf and a fork

Variation & Serving Ideas

Whether you want to serve your pie with a special topping or tweak the recipe to better suit your tastes, I’ve got some great suggestions.

  • Top with Whipped Cream: A dollop of fluffy Homemade Whipped Cream is guaranteed to take any dessert to the next level. Add some to your pie to dazzle your taste buds with berries & cream delight!
  • Make Mixed Berry Pie: Want to taste another juicy berry in your pie? Go ahead and swap out half of the blueberries for strawberries, raspberries or blackberries.
  • Serve with Vanilla Ice Cream: I certainly can’t resist a sweet slice of pie paired with a creamy scoop of vanilla ice cream. Can you?
A slice of homemade blueberry pie topped with vanilla ice cream and ground cinnamon

How to Store Extras

Leftover blueberry pie should be kept covered in the refrigerator. It will stay fresh for 4-5 days. If you’d like to warm it up before you eat it, microwave individual slices for 15-20 seconds.

Does This Pie Freeze Well?

I don’t recommend freezing your finished pie, but you can easily prepare the pie ahead of time and freeze it before you bake it!

Instead of baking the assembled pie, wrap it tightly in two layers of plastic wrap and freeze it for up to 1 month. Thaw it out at room temperature for 1 hour before you bake it, increasing the cook time by about 10 minutes.

Read Transcript

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A close-up shot of a blueberry pie with a bowl of fresh berries behind it
Recipe

Blueberry Pie

  • Author: Lindsay
  • Prep Time: 1 hour
  • Cook Time: 45 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 10
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

Made with a sweet blueberry filling and a flaky butter pie crust, this delicious Blueberry Pie is one dessert you have to try. It’s easy to prepare with fresh or frozen berries and a homemade or store-bought crust!


Ingredients

  • Homemade Pie Crust or store-bought pie crust (you’ll need two crusts)
  • 6 cups (780g | 2 1/4 lbs) fresh or frozen blueberries, rinsed and stems removed
  • 2/3 cup (138g) sugar
  • 5 tbsp (40g) cornstarch
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1/2 tsp vanilla extract
  • 1 tbsp unsalted butter, cut into small pieces
  • 1 large egg
  • 1 tbsp milk or cream
  • t tbsp turbinado sugar, for garnish

Instructions

  1. Place one of the pie crusts into a 9 inch pie dish and don’t flute or crimp the edges for now. Preheat oven to 400°F.
  2. Combine the blueberries, sugar, cornstarch, cinnamon, nutmeg, salt, lemon zest, lemon juice and vanilla extract together in a large bowl. Gently stir them so that all of the blueberries are coated with some of the sugar and cornstarch mixture.
  3. Pour mixture into the bottom pie crust. Dot the pieces of butter on top of the filling.
  4. Grab the other pie crust and arrange into a lattice on top of the pie. You’ll want to use a pastry wheel to cut the crust into strips and then thread them together, over and under, to create the design. Trim the lattice as needed once it’s on the pie and then use the bottom crust edge pieces to seal the crust edges. Flute or crimp as desired.
  5. Combine the egg and cream for the egg wash. Lightly brush the top of the pie crust with the egg wash and sprinkle with turbinado sugar.
  6. Bake the pie for 20 minutes at 400°F, then reduce to 350°F for 25-35 minutes. You want the filling to be hot and bubbly. Cover to prevent over browning, if needed.
  7. Remove pie from the oven and allow to cool at room temperature for at least 3 hours for the filling to thicken. If served hot out of the oven, the filling will be too thin. Refrigerate when it’s completely cooled.

Notes

  • Makes 8-10 servings.
  • To Make Ahead: Instead of baking the assembled pie, wrap it tightly in two layers of plastic wrap and freeze it for up to 1 month. Thaw it out at room temperature for 1 hour before you bake it, increasing the cook time by about 10 minutes.
  • To Store Extras: Cover the pie well and refrigerate it, enjoying all leftovers within 4-5 days. You can heat individual slices in the microwave for 15-20 seconds if desired. Do not freeze the finished pie.

Nutrition

  • Serving Size:
  • Calories: 244
  • Sugar: 23.7 g
  • Sodium: 161.2 mg
  • Fat: 7.8 g
  • Carbohydrates: 43.3 g
  • Protein: 2.1 g
  • Cholesterol: 21.7 mg

Keywords: berry pie, blueberry filling for pie, blueberry desserts, summer desserts

More Blueberry Desserts to Try

I’m a sucker for any sweet treat that incorporates blueberries. The following recipes are some of my favorites!

This post may contain affiliate sales links. Please read my disclosure policy.

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Recipe rating

4 Comments
  1. caroline cook

    This pie is really yummy, and the filling was easy to make! I want to make muffin tin versions next time 🙂

  2. Sally Newhartz

    Hi Lindsay. I made the blueberry pie yesterday. I am a good baker but not very good at pies. I left the pie in the oven an additional 15 minutes and only then did I see one little bubble starting to form. I let it sit out all day without refrigerating it. When I cut it for dessert, it was runny. When I cut it the filling from the pieces next to the one I cut just seemed to run out. Help. What did I do wrong. I would love to be able to make pies.

    1. Lindsay

      So hopefully you can tell that in the pictures of the pie slices, the filling is still a bit runny. Those pictures were taken after sitting out for several hours and coming to room temperature. The filling will only get truly firm once it’s refrigerated.

      That said, if you took the pie out only after you just saw one bubble start to form, then you may have removed it from the oven to soon. You should see it bubbling all around the edges of the pie and even a touch in the middle. That is when you know the corn starch has been activated and will properly thicken the filling. I hope that helps!

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

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“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12