November 21, 2023
Review RecipeBlueberry Pie
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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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.
Blueberry Pie Ingredients
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)
- 6 tablespoons of cornstarch
- 1½ cups of granulated sugar
- 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.
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.
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.
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 ten strips, five each 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 five strips vertically. Longer ones in the middle and shorter strips closer to the edges.
STEP FOUR: Fold the second and fourth strips halfway back. Lay one of the longer strips in the center. Unfold the two 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 the strips like the previous strips.
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.
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 one 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.
MORE BLUEBERRY RECIPES
Storage
ON THE COUNTER: This classic blueberry pie recipe can be kept at room temperature, tightly covered, for up to three days.
IN THE FRIDGE: You can also store the pie in the refrigerator, tightly covered, for up to five days.
IN THE FREEZER: You can freeze the pie for up to three months, covered in plastic wrap or a piece of aluminum foil. Allow the pie to come to room temperature 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.
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 three months.
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Blueberry Pie
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
- 6 tablespoons cornstarch
- 1½ cups granulated sugar
- 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
- 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.
- 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
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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Comments
Gloria says
This is magic – what a delicious, classic pie!
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!
Pat says
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!!
Jace says
Can this pie be left out on counter for more than a day?
Layne Kangas says
Hi, Jace – here are the storage instructions, enjoy!
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.
Cynthia says
Is it a problem to use fresh blueberries, have a lot of fresh at hand. Can I just follow the recipe for using the frozen blueberries?
Thank you!
Layne Kangas says
Hi, Cynthia – you can use fresh berries just the same. Enjoy!
Angie says
I’ve never used vanilla in a blueberry pie before but I think it’s an amazing addition! Delicious!
Tara says
This was my first time baking a pie and it turned out delicious. I brought it to a family gathering and there was none left. Everyone loved it. I also used your dough recipe! Thank you
Jace says
Can you pre make the filling store in fridge over night and then place into crust following day?
Layne Kangas says
Hi, Jace – we haven’t tried that but I think it would work ok. Enjoy!
Don St John says
Perfect pie recipe, because it doesn’t run!! Tastes really great too.
Julie W says
This is the best blueberry pie I’ve ever made! The filling sets up perfectly and stays firm so it’s not oozing out of the pie when you cut it. I’m keeping this recipe!
Heather says
Such a yummy pie and also used the pie crust recipe linked and turned out awesome!