Blueberry Pie

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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. It is truly one of life’s simple pleasures.

I love all blueberry desserts from an easy and delicious Blueberry Cobbler to our favorite Blueberry Buckle and this blueberry pie definitely tops the list! We serve this a la mode, but truly Blueberry Pie is so perfect, no toppings are required!

Blueberry Pie on a plate with ice cream

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

Some folks avoid making pies because of the pie crust. They believe it is too difficult or that it takes way too much time. Honestly, making pie does not have to be a daunting task (this a is perfect step-by-step pie crust recipe).

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.

A blueberry pie ready to go into the oven.

How to make Blueberry Pie

  • If using a scratch pie crust recipe, prepare it ahead of time and allow time to refrigerate. Once properly cool, it will be easier to roll out.
  • Combine blueberry pie filling ingredients and toss together with the blueberries.
  • Line the pie plate with your bottom crust. Fill with berry mixture.
  • 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).
  • 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!

A baked Blueberry Pie with a lattice crust.

How to Make Blueberry Pie with Frozen Blueberries

While fresh berries are preferable, frozen can be a great 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.
  • With frozen blueberries simply toss the frozen berries in a tablespoon or two of flour before adding to the recipe.

Keep in mind, frozen berries tend to bleed into recipes such as muffins or breads but they’re fine for pies. (In other baking such as Lemon Blueberry Loaf, rinse berries under cold water and dab dry with a paper towel).

This Blueberry Pie recipe creates one of the most delicious pies ever and is definitely a crowd pleaser!

Blueberry pie on a plate

Print Recipe
3 from 2 votes
Servings: 8 servings
Homemade Blueberry Pie
Prep Time:
25 mins
Cook Time:
45 mins
Total Time:
1 hr 10 mins
 
Author: Holly
Course: Dessert
Cuisine: American
Keyword: blueberry pie

Tender flaky pie crust filled with a sweet lemon kissed blueberry filling.

Ingredients
  • 1 recipe 9" double pie crust
  • 3/4 cup white sugar
  • 5 tablespoons cornstarch
  • 1 lemon zested & juiced
  • 1/2 teaspoon ground cinnamon
  • 5 cups fresh blueberries
  • 2 tablespoons milk or butter
  • coarse sugar for sprinkling
Instructions
  1. Preheat oven to 400°F. Zest lemon.
  2. 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.
  3. Place one crust into the pie plate. Fill with blueberry mixture. 

  4. 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.

  5. 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.

  6. Cool at least 2 hours before serving.
Recipe Notes

If edges of crust start to brown too much, cover with foil.

Nutrition Information
Calories: 344, Fat: 11g, Saturated Fat: 3g, Sodium: 177mg, Potassium: 136mg, Carbohydrates: 58g, Fiber: 3g, Sugar: 28g, Protein: 3g, Vitamin A: 1.1%, Vitamin C: 19.5%, Calcium: 2.2%, Iron: 8.2%

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

REPIN this Delicious Pie Recipe

Blueberry Pie served on a white plate with ice cream on top

 

More Berry Desserts You’ll Love

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. It is truly one of life’s simple pleasures. #spendwithpennies #blueberrypie #blueberries #pierecipe #easyrecipe #dessertrecipe #pie #latticecrust #summmerdessert
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. It is truly one of life’s simple pleasures. #spendwithpennies #blueberrypie #blueberries #pierecipe #easyrecipe #dessertrecipe #pie #latticecrust #summmerdessert

Holly

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!

4 comments on “Blueberry Pie”

  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. 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.

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