Blueberry Pie Recipe

4.41 from 5 votes

This classic Blueberry Pie recipe can be made with a lattice, a double crust, or a crumble topping. Use fresh or frozen blueberries to have this easy classic pie recipe all year long.

This is one of our FAVORITE ways to make an easy blueberry pie – which way will you make it?

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slice of blueberry pie with ice cream

I may not be a huge blueberry fan, but I do love blueberry pie. This classic pie recipe is perfect all year long: serve it in summer after blueberry picking or use frozen berries to serve it for Thanksgiving dessert. A classic fruit pie recipe is something everyone needs in their recipe box, and this one is a keeper.

I’ve made lots of berry pies over the years (blackberry and berry crumble, and even a crumble blueberry) and I’ve finally come up with the BEST fruit pie filling recipe. This filling recipe is easy, just has a few ingredients, and can be used for any fruit or berry pie. It produces the perfect texture and won’t be too runny!

Blueberry Pie is such a classic recipe and this method will net the perfect pie every time, no matter what you top it with!

overhead shot of blueberry pie with lattice

Blueberry Pie Topping

That’s right: you can top this blueberry pie with ANY topping:

No matter how you top this pie, using my fruit filling recipe will produce a perfect pie.

Ingredients in the BEST fruit pies

Cornstarch: I have found Cornstarch makes the best fruit pie filling. I’ve tried flour but I find it never solidifies enough, leaving a very wet pie and raw crust. Using cornstarch ensures a blueberry pie that’s not runny.

Sugar: Besides cornstarch, I use granulated sugar(be sure not to use too much of it – extra sugar produces more liquid in the pie).

Lemon Juice: Add some lemon juice for brightness. Plus, lemon and blueberry go really well together.

Berries: You can use Fresh OR Frozen

Fresh vs Frozen Berries

You can make this pie filling with fresh blueberries or frozen blueberries, or even canned.

No matter what time of year you’re making blueberry pie, you have options.

  • Use fresh berries: just wash and make sure to pick out any stems.
  • Use frozen berries: thaw and drain really well. You don’t want any extra liquid in your pie filling.
  • Use canned berries: in a pinch, buy a few cans of berries (not pie filling). Drain them well before using.

That’s it: only 4 ingredients to make an easy blueberry pie filling!

collage of two bowls with blueberry pie filling

Once you have your filling stirred, immediately add it to your pie crust then top and bake. The longer your pie sits, the more the berries will weep, causing the pie to be wet.

Cooking the crust all the way through

To make sure my crust is baked completely, I always bake the pie at a high temperature for about 10 minutes, then lower it for the rest of baking. this ensures you won’t have a soggy bottom.

Cooling the Pie

It’s very important that you let the pie cool completely before slicing. In fact, I recommend chilling it to set so that the pie filling won’t be runny. It might look runny when it’s done baking but it will firm up as it sets.

slice of blueberry pie


Should I thaw frozen blueberries before baking a pie?

YES – always thaw and drain them very well. Frozen berries have extra water in them and as that water melts while baking it will make your pie too wet.

How do you keep blueberry pie from being runny?

1. Use cornstarch instead of flour. This recipe works every time. 2. Bake it as soon as you make the pie. The longer it sits, the sugar will react with the fruit causing it to weep. Make sure the berries are drained well before mixing as well. 3. Let it sit to set and cool before slicing.

My pie looks runny, is it done baking?

If the crust is done, the pie is done. It will look runny when you take this out of the oven but it will set as it cools. Chill to set for best results.

Other pies to try

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Blueberry Pie

This classic Blueberry Pie recipe can be made with a lattice, a double crust, or a crumble topping. Use fresh or frozen blueberries to have this easy classic pie recipe all year long.
4.41 from 5 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Yield 10 servings
Serving Size 1 serving


  • 1 recipe All Butter Pie Crust
  • 5 cups fresh or thawed frozen blueberries
  • 2/3 cup granulated sugar
  • 1 tablespoon lemon juice
  • 4 tablespoons cornstarch

For topping:


  • Preheat oven to 425°F.
  • Place one pie crust in the bottom of a 9-inch pie plate and crimp as desired.
  • Carefully stir together blueberries, sugar, lemon juice, and cornstarch. Pour into prepared pie plate.

Topping choices:

  • Top the pie by making a lattice (see note) or a double crust pie. If using a double crust pie, be sure to cut holes in the top to vent during baking.
  • Top the pie with a crumble topping.
  • Place a pie shield around the edge of the pie and place the pie on a cookie sheet.
  • Bake for 10 minutes at 425° then lower the temperature to 350°F and bake for about 30-40 minutes, or until crust is baked through and golden.

Recipe Video

Recipe Notes

You can use any topping for this pie: make a lattice pie crust, a crumble topping, or make a double crust pie.
If using frozen berries, make sure they are thawed and drained well.
Drain berries before adding to pie – any excess water will cause it to be weepy.
Make sure you make the pie as soon as you mix the filling – the sugar will cause the berries to weep, making the pie wet.
The pie might look runny right out of the oven but will solidify as it sets. For best results, let it cool completely and chill before slicing.

Nutrition Information

Serving: 1serving | Calories: 289kcal | Carbohydrates: 46g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Sodium: 164mg | Potassium: 95mg | Fiber: 2g | Sugar: 20g | Vitamin A: 40IU | Vitamin C: 7.8mg | Calcium: 12mg | Iron: 1.2mg

Nutritional information not guaranteed to be accurate

Course Dessert
Cuisine American
Keyword pie

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Learn how to make the BEST blueberry pie recipe with fresh or frozen berries. Make this with a lattice top, crumble topping or as a two crust pie!

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14 CommentsLeave a comment or review

  1. The pie crust recipe is easy peasy! Perfect and now will be my go to pie crust recipe! It’s more pliable and easier to roll when it’s not coming out of the fridge!

    My blueberry pie came out as a soup- very runny, I followed the recipe to a tee! I don’t know what happened. I even used cornstarch. Now I’m just going to stick with Apple and chicken pot pies. Very sad.

  2. This pie was so good. I’ve never made any fruit pie before but my boyfriend wanted a blueberry pie. It was really easy. My only issue seems to be that the bottom of my pies never fully bakes. I seem to have this issue every time I make a pie. I also use the all butter crust as my one and only go to crust. I’m at a higher altitude (5,500 ft) so I always use three tablespoons of water in the crust. I baked this for an addition twenty minutes even. Any suggestions on what I’m doing wrong or how to get that bottom baked I’d really appreciate. I love all your recipes. Thank you!!!

  3. Hi there from Dublin in Ireland. Made for the first time and tasted also for the first time this fabulous blueberry pie. Hmmmm delicious… wanted to try for ages this classic American blueberry pie. I was not disappointed. Pastry to die for.??. I added a little nutmeg to the blueberries and blind baked the crust. Will definitely make this again. Thank you!! Five star.

  4. My husband loves blueberries. When I made this, he loved it and so did I. I used fresh blueberries and reduced the auger by a tablespoon. It turned out perfect. Thanks for the recipe.

  5. I made this today and it was incredible, except I could feel the cornstarch in my mouth. Definitely reducing it by HALF the next time I make this (and I absolutely will make it again!).