Blueberry Pie Recipe

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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.

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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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Servings: 10 servings

Blueberry Pie

Prep Time:

15 mins

Cook Time:

1 hr

Total Time:

1 hr 15 mins

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.

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

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

Topping choices:

1. 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.
2. Top the pie with a crumble topping.
3. Place a pie shield around the edge of the pie and place the pie on a cookie sheet.
4. 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.

Course: Dessert

Cuisine: American

Keyword: pie

Nutrition Information

Amount per serving (1 serving) — Calories: 289, Fat: 10g, Saturated Fat: 3g, Sodium: 164mg, Potassium: 95mg, Carbohydrates: 46g, Fiber: 2g, Sugar: 20g, Protein: 3g, Vitamin A: 40%, Vitamin C: 7.8%, Calcium: 12%, Iron: 1.2%

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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