Blueberry Pie Recipe

3.86 from 7 votes
JUMP TO RECIPE
PinShares10,092

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.

PIN IT NOW TO SAVE FOR LATER

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

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.

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.

What’s my secret to the best blueberry pie?

slice of blueberry pie

I have found that 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.

Besides cornstarch, I use granulated sugar (be sure not to use too much of it – extra sugar produces more liquid in the pie) and add some lemon juice for brightness. Plus, lemon and blueberry go really well together.

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

Once you have your filling, just decide on how to top your pie: lattice, double crust, or streusel. How will you top your blueberry pie?

Want even more? Subscribe to Crazy for Crust to get new recipes and a newsletter delivered to your inbox. And stay in touch on Facebook, Pinterest, Twitter, and Instagram for all my latest updates.

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.
3.86 from 7 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Yield 10 servings
Serving Size 1 serving

Ingredients

  • 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:

Instructions

  • 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.

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

**Did you make this recipe? Don’t forget to give it a star rating below!**

Blueberry Pie Cookies are another fun blueberry pie twist.

Stack of Blueberry Pie Cookies

This blueberry crumble pie has almonds on top!

Slice of Blueberry Pie Crumble on a white plate

Have you ever tried a blueberry SLAB pie?

Blueberry slab pie with a bite on a fork

Join for FREE to start saving your favorite recipes
Create an account easily save your favorite content, so you never forget a recipe again.
sample postsample postsample post

This post may contain affiliate links. For more information, read my disclosure policy.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




16 CommentsLeave a comment or review

  1. This recipe didn’t work for me at all. Like L. Meux’s & Jude’s comments: my filling didn’t set up at all and the cornstarch felt sandy. I could not serve this pie to my guests. Next time, I’m going to use tapioca as a thickener and pre-cook/cool the filling. Oh well, live and learn!

    1. I’ve used the ratio of cornstarch to fruit for so many pies, so I know it works. Chances are the berries are the culprit when this happens. Did you use fresh or frozen berries? If frozen, be sure to thaw completely and drain well. Also, be sure to bake immediately after mixing. The longer the fruit sits, the more it weeps, regardless of whether you use fresh or frozen fruit.

      1. I user fresh berries. Mixed them and popped them into the crust for baking. Just didn’t work. I’ve since made 2 blueberry pies, using tapioca and cooking 1/2 of the berries. Let it cool, add 2 cups fresh, uncooked berries, fill & bake. It was perfect. Still juicy from the uncooked berries, but firm enough to hold a wedge when sliced

      2. With this recipe, as long as it is completely cool it should be firm. I use this same ratio for all my fruit pies without any issue.