Dorothy Kern
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.
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!
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.
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?
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?
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Blueberry Pie
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:
- 1 recipe All Butter Pie Crust
- 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
Nutrition Information
Nutritional information not guaranteed to be accurate
**Did you make this recipe? Don’t forget to give it a star rating below!**
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?
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: October 11, 2018
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!
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.
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
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.