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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?
Table of Contents
- Why this is the BEST Blueberry Pie Recipe
- How to Top a Blueberry Pie
- What you need to make Blueberry Pie FIlling
- Can I substitute with frozen berries? (Fresh vs frozen)
- How to make Blueberry Pie Filling
- How to make Lattice Crust
- How to top Blueberry Pie with Crumble Topping
- How to store Blueberry Pie
- Expert Tips
- FAQ
- Other pies to try
- Blueberry Pie Recipe
Why this is the BEST Blueberry Pie Recipe
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!
How to Top a Blueberry Pie
That’s right: you can top this blueberry pie with ANY topping:
- Make a lattice top crust, as shown.
- Make a double batch of my all butter pie crust and bake it as a double crust.
- Use my crumble topping recipe to make a blueberry crumble pie!
No matter how you top this pie, using my fruit filling recipe will produce a perfect pie.
What you need to make Blueberry Pie FIlling
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. 4 tablespoons cornstarch is perfect to ensure you won’t have runny pie filling.
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. You can also add some lemon zest if you like.
Berries: You can use Fresh OR Frozen – but you need 5 cups blueberries.
Pie Crust: Use a pack of 2 refrigerated crusts or my double my homemade pie crust recipe.
Can I substitute with frozen berries? (Fresh vs frozen)
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!
How to make Blueberry Pie Filling
- Add your blueberries to a large mixing bowl.
- Top with cornstarch, sugar, and lemon juice and stir.
- Once you have your blueberry mixture stirred, immediately add it to your pie shell then top and bake. The longer your pie sits, the more the berries will weep, causing the pie to be wet.
How to make Lattice Crust
- Cut 1/2 inch strips of pie crust. Place every other one on top of your pie, 1-inch apart.
- Fold up every other strip and lay another strip perpendicular to the ones on the pie. Unfold them to cover.
- Repeat until pie is covered.
- Crimp edges of the pie as desired, discarding extra dough.
- Brush with egg wash for a golden brown flaky pie crust and bake. Learn about my favorite egg wash recipe (it’s not just egg white!)
How to top Blueberry Pie with Crumble Topping
Use one crust instead of making a double batch and make my crumble topping recipe. Top the pie with the crumble and bake as directed.
How to store Blueberry Pie
Store your pie in the refrigerator, covered tightly. Eat within 2 days for best tasting results. Pie can also be frozen!
Expert Tips
- How to make sure your crust is baked 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 the baking time. This ensures you won’t have a soggy crust.
- Cool the pie to set the filling: 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.
- Bake pie on a baking sheet in case it bubbles over.
- Substitutions: Don’t have juicy blueberries? Use 5 cups of any berries in this recipe.
- Don’t want to make homemade pie crust? Use a refrigerated pack of 2.
- Make Ahead Instructions: You can make the dough up to 2 days ahead and store in the refrigerator. Do not make the filling until right before baking.
- Serving Suggestion: Serve with a big scoop of vanilla ice cream.
FAQ
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.
1. Use corn starch 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.
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.
My favorite pie plates aren’t expensive; they’re 9-inch glass pie plates!
Store this pie covered in the refrigerator for up to 3 days.
Yes! Wrap well with plastic wrap and freeze for up to 3 months.
At most, make this pie 24 hours ahead – it needs time to cool and set before serving. But don’t make it more than 2 days ahead unless you’re freezing it.
Other pies to try
- Blueberry Pie Cookies are another fun blueberry pie twist.
- This blueberry crumble pie has almonds on top!
- Have you ever tried a blueberry SLAB pie?
- If you love peaches, try my peach pie!
Have you made this recipe?
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Blueberry Pie
Ingredients
- 1 recipe All Butter Pie Crust
- 5 cups fresh or thawed frozen blueberries
- ⅔ cup (134g) granulated sugar
- 1 tablespoon (15ml) lemon juice
- 4 tablespoons (32g) cornstarch
For topping:
- 1 recipe All Butter Pie Crust OR
- 1 recipe Crumble 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
Recipe Nutrition
**Did you make this recipe? Don’t forget to give it a star rating below!**
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!
Last Updated on April 12, 2022
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.
Great recipe! Very easy and tastes amazing!
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!!!
Fantastic and easy!!
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.
Increased sugar to 1 cup and substituted tapioca flour for cornstarch. It turned out perfectly!
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.
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!).
Wow, very pretty!
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