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Blueberry Pie

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overhead shot of Blueberry Pie in a baking dish
Fresh baked homemade blueberry pie is a classic and comforting dessert full of sweet filling and a melt-in-your-mouth crust baked to bubbling perfection in the oven.
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Table of Contents
  1. Blueberry Pie Ingredients
  2. How To Make This Blueberry Pie Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

A warm slice of blueberry pie packed with juicy blueberries, surrounded by a buttery, flaky crust, and topped with a scoop of vanilla ice cream can’t be beat. This old-fashioned dessert is a classic choice and worth the effort to sink your teeth into.

close up shot of blueberry pie in a clear baking pan

Blueberry Pie Ingredients

blueberry pie raw ingredients that are labeled

You’ll need:

For the Crust

  • 2 premade pie crusts (either from the store or using our pie crust recipe)

For the Frozen Blueberry Filling

  • 5 cups of frozen blueberries (do not thaw the berries)
  • 1½ cups of granulated sugar
  • 6 tablespoons cornstarch
  • zest of 1 lemon
  • 1 tablespoon of lemon juice (from the zested lemon)
  • 1 teaspoon of vanilla extract

For the Egg Wash

  • 1 large whole egg
  • 1 tablespoon of cold water

SUBSTITUTIONS AND ADDITIONS

FRESH VS. FROZEN: You can also use fresh blueberries in place of the frozen blueberries in this recipe. 

CANNED PIE FILLING: You can make this pie using a canned blueberry filling. Check out the recipe card below for specific instructions.

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How To Make This Blueberry Pie Recipe

STEP ONE: Preheat the oven to 350°F.

STEP TWO: Lightly spray a 9-inch deep-dish pie plate with nonstick spray and set it aside.

STEP THREE: If you are using a premade pie crust, center the pie shell on the pie plate.

For the Frozen Blueberry Filling

STEP ONE: Add the frozen berries to a heavy bottom 4 to 5-quart saucepan.

STEP TWO: Stir in the cornstarch, sugar, lemon zest, lemon juice, and vanilla extract. Stir well to coat the frozen berries.

blueberry pie process shot of ingredients in a pot

STEP THREE: Cook the blueberry mixture on medium heat to medium-high heat, stirring well until the berries start to “melt” and the sugar starts to dissolve. Cook for 20 minutes or until the filling becomes thick.

blueberry pie process shot of blueberry pie filling poured into pie crust

STEP FOUR: Once the blueberry pie filling has cooled, pour it into the pie crust.

OUR RECIPE DEVELOPER SAYS

You need to let the filling cool a bit before pouring it into the pie crust and doing the lattice. The hot filling will melt the buttery pie crust.

For the Lattice Crust

STEP ONE: Lightly flour the surface you will be using. Roll out the second pie crust with a rolling pin to a 10 to 12-inch circle.

STEP TWO: Using a pizza or a pastry cutter, cut 1-inch wide strips. You will need 10 strips, 5 each for vertical and horizontal strips.

PRO TIP:

You can do 12 strips of dough for the top lattice for a smaller, tighter top.

blueberry pie process shot of dough being cut

STEP THREE: Starting at the center of the pie, lay down 5 strips vertically. Longer ones in the middle and shorter strips closer to the edges.

blueberry pie process shot of dough strips being laid on top of pie

STEP FOUR: Fold the second and fourth strips halfway back. Lay 1 of the longer strips in the center. Unfold the 2 strips.

STEP FIVE: Fold back the first, third, and fifth strips back in the same direction as the second and fourth strips. Lay another strip and unfold strips like the previous strips. 

blueberry pie process shot of top of pie being assembled

STEP SIX: Fold the second and fourth strips for the final strip of dough. Unfold the second and fourth strips. Turn the pie around and repeat the previous weave of pie strips.

STEP SEVEN: Once the lattice is woven, trim the overhanging dough about ½ inch all the way around.

STEP EIGHT: Roll the edges of the overhang, slightly pinching the dough together as you roll to help seal the lattice and bottom crust. 

STEP NINE: Using your index finger and thumb on one hand and the thumb or index finger on the other hand, begin to crimp the edges of the pie for a nice finishing touch.

blueberry pie process shot of completed pie

STEP TEN: In a small bowl, whisk together the large egg and cold water until completely combined. Brush the egg wash onto the edges and all over the lattice top with a pastry brush.

PRO TIP:

You can also garnish the top of the pie with 1 teaspoon of granulated sugar. 

STEP ELEVEN: Place pie on a baking sheet lined with foil for easy cleanup in case the pie bubbles over while baking.

STEP TWELVE: Bake for 1 hour to 1 hour 15 minutes, or until the top and bottom crust are golden.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your pie at the lower end of the recommended baking time.

How To Serve

Serve a warm slice of this easy homemade blueberry pie recipe with a scoop of our no-churn vanilla ice cream and a dollop of whipped cream on top of your pie.

You can’t go wrong with pie. We can help you out with plenty of options for delicious fruit pies. Our classic apple pie is a solid choice. And we can’t talk about pie without mentioning our no-bake pumpkin pie.

Storage

ON THE COUNTER: This classic blueberry pie recipe can be kept at room temperature, tightly covered, for up to 3 days. 

IN THE FRIDGE: You can also store the pie in the refrigerator, tightly covered, for up to 5 days.

IN THE FREEZER: You can freeze the pie for up to 3 months covered in plastic wrap or a piece of aluminum foil. Allow the pie to come to room temperature before serving.

close up shot of a slice of blueberry pie topped with vanilla ice cream on a plate

Full of rich flavor, this is simply the best blueberry pie and evokes memories of baking in the kitchen with grandma. The bubbly filling is topped with a pretty golden brown lattice pie crust for this classic dessert.

FREQUENTLY ASKED QUESTIONS

Can I substitute fresh blueberries?

You can substitute fresh berries for the frozen ones in this recipe.

Do I have to make my own pie crust for this recipe?

For this recipe, you can either choose store-bought pie crust or make your favorite homemade crust.

Can I freeze blueberry pie?

You can freeze this easy blueberry pie for up to 3 months.

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overhead shot of Blueberry Pie in a baking dish

Blueberry Pie

5 from 2 votes
Fresh baked homemade blueberry pie is a classic and comforting dessert full of sweet filling and a melt-in-your-mouth crust baked to bubbling perfection in the oven.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8

Ingredients
  

Pie Crust

  • 2 premade pie crust, either from the store or using our homemade pie crust recipe

Frozen Blueberry Filling

  • 5 cups frozen blueberries, do not thaw the berries
  • cups granulated sugar
  • 6 tablespoons cornstarch
  • 1 lemon zest
  • 1 tablespoon lemon juice, from the zested lemon
  • 1 teaspoon vanilla extract

Egg Wash

  • 1 large whole egg
  • 1 tablespoon cold water

Instructions
 

  • Preheat the oven to 350°F.
  • Lightly spray a 9-inch deep dish pie plate with nonstick spray and set it aside.
  • If you are using a premade pie crust, center the pie crust in the pie plate.

Frozen Blueberry Filling

  • Add the frozen berries to a heavy bottom 4 to 5 quart saucepan.
  • Stir in the cornstarch, sugar, lemon zest, lemon juice, and vanilla extract. Stir well to coat the frozen berries.
  • Cook the berry mixture on medium to medium-high heat, stirring well until the berries start to “melt” and the sugar starts to dissolve. Cook for 20 minutes or until the filling becomes thick.
  • You need to let the filling cool a bit before pouring it into the pie crust and doing the lattice. The hot filling will melt the buttery pie crust.
  • Pour the pie filling into the pie crust.

Lattice Top

  • Lightly flour the surface you will be using. Roll out the pie crust with a rolling pin to a 10 to 12-inch circle.
  • Using a pizza or a pastry cutter, cut 1-inch wide strips. You will need 10 of the strips, 5 each for the vertical and horizontal strips.
  • Starting at the center of the pie, lay down one of the longest strips and place the shorter strips closer to the edges.
  • Fold the second and fourth strips halfway back. Lay 1 of the longer strips in the center. Unfold the 2 strips.
  • Fold back the first, third, and fifth strips back in the same direction as the second and fourth strips. Lay another strip and unfold strips like the previous strips.
  • Fold the second and fourth strips for the final strip of dough on this side. Unfold the second and fourth strips. Turn the pie around and repeat the previous weave of pie strips.
  • Once the lattice is woven, trim the overhanging dough about a ½ inch all the way around.
  • Roll the edges of the overhang, slightly pinching the dough together as you roll to help seal the lattice and bottom crust.
  • Using your index finger and thumb on one hand and the thumb or index finger of the other hand, begin to crimp the edges for a nice finishing touch.
  • In a small mixing bowl, whisk together the large egg and cold water until completely combined.
  • Brush the egg wash onto the edges and all over the lattice top with a pastry brush.
  • Place the pie on a cookie sheet lined with foil for easy cleanup in case the pie bubbles over while baking.
  • Bake for 1 hour to 1 hour 15 minutes, or until the top and bottom crust are golden.

Video

Notes

You can make this pie using canned blueberry filling using the following ingredients and directions:
Canned Blueberry Pie Filling Ingredients
  • 2 (21-ounce) cans of blueberry pie filling
  • 1 teaspoon lemon juice
  • ½ teaspoon vanilla extract
Canned Pie Filling Instructions
  • Using a medium-sized mixing bowl, add the 2 cans of blueberry pie filling into a bowl. 
  • Stir in the lemon juice and the vanilla. Continue stirring until all ingredients are combined. 
  • Spoon the filling into the pie crust.
Proceed with the lattice instructions above. Bake time is the same.
 
  • You need to let the filling cool a bit before pouring it into the pie crust and doing the lattice. The hot filling will melt the buttery pie crust.
  • You can do 12 strips of dough for the top lattice for a smaller, tighter top.
  • You can also garnish the top of the pie with 1 teaspoon of granulated sugar. 
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your pie at the lower end of the recommended baking time.

Nutrition

Sodium: 185mg | Calcium: 19mg | Vitamin C: 11mg | Vitamin A: 85IU | Sugar: 47g | Fiber: 3g | Potassium: 126mg | Cholesterol: 23mg | Calories: 426kcal | Trans Fat: 1g | Monounsaturated Fat: 5g | Polyunsaturated Fat: 2g | Saturated Fat: 4g | Fat: 12g | Protein: 4g | Carbohydrates: 77g | Iron: 2mg
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  1. Brittany says

    This looks amazing, I can’t wait to try it for Thanksgiving. Have been looking all over for a good blueberry pie recipe and they all look so soupy and watery. Really wanted to do a blueberry-bourbon pie…do you think adding a tbsp or 2 of bourbon would dramatically alter the texture? I’d imagine I could just cook it down a bit more. Apologies if that’s a silly or obvious question–I cook often and love it, but don’t have a ton of baking experience.

    • Layne Kangas says

      Well yum! So, I have not added alcohol to a pie but I would suggest that if you want to try go with no more than a tablespoon of bourbon. I would definitely cook it down more before adding it into the crust to bake. I would think it should work. I would suggest starting small because the bourbon can overpower other flavors very quickly. Your local liquor store might be able to help find you a flavored liquor that would best complement the blueberry. Good luck!

  2. Pat says

    5 stars
    This was the best blueberry pie we have ever tasted! I followed the directions exactly and the pie came out great. I had 5 cups of blueberries in the freezer, so I used them as the filling. Cooking them as directed made the pie easy to cut into perfect slices. Just sweet enough and I learned how to lattice, too! 5 stars!!

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