Blueberry Pie is a classic dessert that has been passed down for generations. Luscious blueberries in a sweet filling are encased in a tender, flaky pie dough and baked until golden brown and bubbly.

I love all berry desserts from an easy and delicious Blueberry Cobbler to our favorite Blueberry Buckle and this blueberry pie definitely tops the list! We like to serve this a la mode.

Slice of Blueberry Pie on a white plate with ice cream on top

Homemade Blueberry Pie

Blueberry Pie is as delicious and as easy as… well, apple pie.

Pie Crust for Fruit Pies

You can use pre-made frozen pie crusts or find them in the refrigerator section of your local store. They taste pretty comparable to scratch and are so easy to use! If you prefer a crumb topping, like in my easy Apple Crumb Pie, you can replace the top crust with a crumb topping!

Often when baking a pie, the outer crust can brown too quickly.  To avoid browning the outer edges of the crust too quickly a simple pie shield is a great way to solve this problem or you can simply cover the edges with foil.

Precooked Blueberry Pie crust lattice

How to Make Blueberry Pie with Frozen Blueberries

I have to be honest, the consistency of this pie is MUCH better with fresh blueberries. While fresh berries are preferable, I know they’re not always available (or can be crazy expensive) so frozen can be a substitute, especially in the cooler months.

Here are some tips when substituting frozen for fresh blueberries.

  • You do not need to defrost the berries first (but may need to add a few minutes cooking time).
  • Be mindful when mixing that the berries, if thawed, will be delicate and may break.
  • Add at least 1 tablespoon of extra cornstarch to the blueberry mixture.

Frozen blueberries can sometimes leak a little bit of extra liquid making for a pie that can be a bit more runny. Be sure to allow it plenty of time to set and cool as a warm pie will not be set. Once cooled completely and set, you can reheat the pie a little bit for serving.

Overhead shot of Homemade Blueberry Pie

How to make Blueberry Pie

  1. Combine blueberry pie filling ingredients and toss together with the blueberries.
  2. Line the pie plate with your bottom crust. Fill with berry mixture.
  3. Roll out your second pie crust and cut it into 1″ strips. Weave the strips over the pie to create a lattice crust. (How to Make a Lattice Crust).
  4. Brush with milk or butter for a glossy look and sprinkle with decorator sugar for sparkle!

When the blueberry pie filling begins to bubble, you’ll know your pie is nearly done. Allow to cook until the crust is golden!

Once your Blueberry Pie is perfectly done, be sure to allow time to cool and set. Skipping this step will be disappointing as the pie won’t set up properly and will be runny (but still delicious). A perfectly presented piece of pie!

Slice of Blueberry Pie on a white plate

More Classic Pies

slice of Homemade Blueberry Pie with ice cream
4.84 from 24 votes↑ Click stars to rate now!
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Homemade Blueberry Pie

Tender flaky pie crust filled with a sweet lemon-kissed blueberry filling.
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 8 servings


  • 1 recipe 9" double pie crust
  • ¾ cup white sugar
  • 5 tablespoons cornstarch
  • 1 lemon zested & juiced
  • ½ teaspoon ground cinnamon
  • pinch of salt
  • 5 cups fresh blueberries
  • 2 tablespoons milk or butter
  • coarse sugar for sprinkling


  • Preheat oven to 400°F.
  • In a small bowl, mix sugar, cornstarch, lemon zest, 1 tablespoon lemon juice, cinnamon and a pinch of salt. Add to blueberries and gently stir to combine.
  • Place one crust into the pie plate. Fill with blueberry mixture. 
  • Top with remaining crust and cut 4-5 slits in the crust to allow steam to escape. If preferred, create a lattice crust by cutting the top crust into 1" strips and weaving them over the pie. Brush the crust with milk.
  • Place pie on a pan to catch any drippings. Bake pie on lowest shelf of oven for about 45-55 minutes or until filling is bubbly and crust is golden.
  • Cool at least 2 hours before serving.


If edges of crust start to brown too much, cover with foil.
Leftover blueberry pie can be stored in the fridge for up to 3-4 days.
To store, cover the pie loosely with aluminum foil or plastic wrap and place it in the fridge.
4.84 from 24 votes

Nutrition Information

Calories: 344 | Carbohydrates: 58g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Sodium: 177mg | Potassium: 136mg | Fiber: 3g | Sugar: 28g | Vitamin A: 55IU | Vitamin C: 16.1mg | Calcium: 22mg | Iron: 1.5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert, Pie
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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  1. Hi, I was so excited to make this pie today hoping that I would have success with a blueberry pie. I’ve tried it once before and it was runny when you cut into the pie. I wish I would have read more on blueberry pies before making this because this too was runny when I cut into the first piece. I’m not sure how you had success with using cornstarch? I’m not giving up on blueberry pie, I will try to thicken next time with minute tapioca. I heard that is much better. Plus I will let the blueberry mixture sit and thicken before I put it into the pie pan. Anyone else make this pie and it be runny? I will say though that even runny, it was delicious!! :-)2 stars

  2. This pie looks great. I noticed in the ingredient list there is milk but none is mentioned in the directions. Butter is mentioned in the directions but not the ingredient list.

    Thanks for sharing another great recipe.4 stars