Blueberry Pie is a classic dessert that has been passed down for generations.

Sweet juicy blueberries are baked in a tender, flaky pie crust until golden brown and bubbly.

Serve blueberry pie a la mode with vanilla ice cream!

slice of Homemade Blueberry Pie with ice cream

Crust for Blueberry Pie

Pastry – If time allows, a homemade pie pastry is great but it’s totally okay to use ready to bake pie crust (fresh or frozen) too. If you prefer a crumb topping, like in my easy apple crumb pie, you can replace the top crust with a crumb topping!

Baking – When baking a pie, the outer crust can brown faster than the rest. To over browning, use a pie shield or cover the edges with foil if they are browned before the rest of the pie.

Precooked Blueberry Pie crust lattice

Use Fresh or Frozen Berries

This blueberry pie recipe thickens much better with fresh blueberries. While fresh berries are preferable, they’re not always available (or can be very expensive) so frozen blueberries are a good substitute.

Tips for Frozen Blueberries

  • Frozen blueberries do not need to be thawed, cooking time will need to be increased by 15 to 20 minutes.
  • Add 1 tablespoon of extra cornstarch to the blueberry mixture.
  • Frozen blueberries can sometimes release extra liquid making for a pie that can be a bit more runny. Be sure to allow at least 2 hours for the pie to cool after baking (longer is better). Once cooled completely and set, you can reheat the pie a little bit for serving.
baked Homemade Blueberry Pie

How to make Blueberry Pie

  1. Combine blueberry pie filling ingredients per the recipe below.
  2. Line the pie plate with the bottom crust and fill with berry mixture.
  3. Roll out the second pie crust and cut it into 1″ strips. Weave the strips over the pie to create a lattice crust.
  4. Brush with milk, butter, or an egg wash for a glossy finish.

Cook until the pie filling begins to bubble and the crust is golden brown. Once the blueberry pie is perfectly done, be sure to allow time to cool and set.

Slice of Blueberry Pie on a white plate

More Blueberry Recipes

Blueberries are great in pies but they’re perfect for lots of other baked goods as well!

Did you enjoy this Homemade Blueberry Pie? Leave us a comment and a rating below!

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
slice of Homemade Blueberry Pie with ice cream
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Homemade Blueberry Pie

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

Equipment

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Ingredients  

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

Instructions 

  • Preheat oven to 400°F. Adjust a rack to the bottom of the oven.
  • 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.
  • Roll half of the pie dough on a lightly floured surface into a 12-inch circle. Line a 9-inch pie pan with the crust. Fill the crust with the blueberry mixture.
  • Top the pie with the remaining crust and cut 4 to 5 slits in the crust to allow steam to escape. If preferred, create a lattice crust by cutting the top crust into 1-inch strips and weaving them over the pie. Brush the crust with milk and sprinkle with a little bit of sugar if desired.
  • Place the pie on a rimmed baking sheet to catch any drippings. Bake pie on the lowest shelf in the oven for about 45 to 55 minutes or until the filling is bubbly and the crust is golden brown.
  • Cool for at least 2 hours before serving.

Notes

If edges of crust start to brown too much, cover with foil or use a pie shield.
If using frozen blueberries, do not thaw first and add 1 tablespoon of additional cornstarch. Cook for an additional 15 to 20 minutes if needed.
Leftover blueberry pie can be stored at room temperature for 2 days or in the fridge for up to 4 days. To store, cover the pie loosely with aluminum foil or plastic wrap and place it in the fridge.
4.91 from 31 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

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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baked Homemade Blueberry Pie with writing
plated Homemade Blueberry Pie with writing

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  1. I made a blueberry pie using frozen berries and did what the recipe said and it didn’t turn out at all. wasn’t bad and I use frozen berries before

    Reply

    2. Hi Charlene, you definitely can! We have a whole section in the write up with tips to make a successful pie using frozen blueberries. Some key points are to increase the cornstarch by at least one tablespoon to ensure it sets up properly and to ensure it cools completely before serving to allow it to set up properly.

      Reply

  5. 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

    Reply

  6. 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.

    Reply