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?
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!
Table of Contents
Blueberry Pie Topping
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.
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!
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.
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 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.
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
- 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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- 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
- 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.
- 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.
Nutritional information not guaranteed to be accurate
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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!
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