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Blueberry Pie

close up shot of a slice of blueberry pie on a plate
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. FAQ
  6. MORE RECIPES YOU’LL LOVE
  7. JUMP TO RECIPE

A warm slice of blueberry pie packed with juicy blueberries and 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.

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. For more yummy blueberry recipes, try our blueberry delight and no-bake blueberry cheesecake.

BLUEBERRY PIE INGREDIENTS

You will 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 for the top of the pie

  • 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. For the crust, you can use either 2 9-inch premade pie crusts for the bottom and top crust or make our simple homemade pie crust.

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.

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.

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

PRO TIP

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 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 of the strips, 5 for vertical and horizontal strips.

PRO TIP

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

STEP THREE: Starting at the center of the pie, lay down one of the longest strips and shorter strips closer to the edges.

STEP FOUR: Fold the 2nd and 4th strips halfway back. Lay 1 of the longer strips in the center. Unfold the 2 strips.

STEP FIVE: Fold back the 1st, 3rd, and 5th strips back in the same direction as the 2nd and 4th strips. Lay another strip and unfold strips like the previous strips. 

STEP SIX: Fold the 2nd and 4th strips for the final strip of dough on the side. Unfold the 2nd and 4th 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 a 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 of the other hand, begin to crimp the edges of the pie for a nice finishing touch.

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 the case of pie bubbles over while baking.

PRO TIP

If you are worried about spillage as the pie bakes, place the pie on a foil-lined cookie sheet.

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

PRO TIP

Blind baking the pie crust could lead to a darker bottom crust and would not bake as evenly with the top lattice.

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. Add our iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea on the side to wash it all down.

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 temp before serving.

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.

FAQ

Can I substitute with 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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close up shot of a slice of blueberry pie on a plate

Blueberry Pie

5 from 1 vote
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
  • 1 ½ cups granulated sugar
  • 6 tablespoons cornstarch
  • 1 lemon zest
  • 1 tablespoon lemon juice from the zested lemon
  • 1 teaspoon vanilla extract

Egg wash for the top of the pie

  • 1 large whole egg
  • 1 tablespoon cold water

Instructions
 

  • Preheat the oven to 350°F. For the crust, you can use either 2 9-inch premade pie crust for the top and bottom crust, or make our homemade pie crust.
  • 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 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.

The 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 for vertical and horizontal strips.
  • Starting at the center of the pie, lay down one of the longest strips and shorter strips closer to the edges.
  • Fold the 2nd and 4th strips halfway back. Lay 1 of the longer strips in the center. Unfold the 2 strips.
  • Fold back the 1st, 3rd and 5th strips back in the same direction as the 2nd and 4th strips. Lay another strip and unfold strips like the previous strips.
  • Fold the 2nd and 4th strips for the final strip of dough on the side. Unfold the 2nd and 4th 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 the case of pie bubble over while baking.
  • Bake for 1 hour to 1 hour 15 minutes, or until the top and bottom crust are golden.

Notes

You can make this pie using canned blueberry filling using the following ingredients and directions:
Canned Blueberry Pie Filling Ingredients
  • 2 – 21 oz cans of blueberry pie filling
  • 1 teaspoon lemon juice
  • ½ teaspoon vanilla extract
 
Canned Pie Filling Instructions
  • Using a medium-size 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.

Nutrition

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

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