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This classic Blueberry Pie Recipe is the only one you will ever need! Whether it’s the height of summer blueberry season or the middle of winter, this recipe works perfectly with fresh, frozen, or even canned berries. It features a thick, jammy filling that isn’t runny and can be customized with three different toppings: a beautiful lattice, a traditional double crust, or a buttery crumble. It’s the ultimate easy dessert!
This versatile blueberry pie recipe yields one 9-inch pie and can be made with fresh, frozen, or canned berries. The filling is thickened with cornstarch and flavored with lemon juice and zest. The recipe offers three topping options: lattice, double crust, or crumble, and uses a dual-temperature baking method (425°F then 350°F) to ensure a crisp crust and a set, non-runny center.
After years of testing and making different fruit fillings, this is the best blueberry pie filling you’ll ever have! It is not runny or overwhelming, but just has the best flavor and it’s perfect with any crust. I typically make a recipe like this one with lattice crust topping, but feel free to make it with double crust or crumble topping too! Blueberry Pie is such a classic recipe and this method will net the perfect pie every time, no matter what you top it with!
The secret to a perfect blueberry pie that isn’t soupy is all about the thickener and the moisture control. This recipe uses cornstarch for a clear, glossy filling that holds its shape when sliced, and a specific temperature-drop baking method to ensure the bottom crust is golden and crisp. You can use my signature All-Butter Pie Crust for the flakiest results, making this a from-scratch favorite that rivals any bakery or use a refrigerated pack of two crusts for ease.
Ingredients in Blueberry Pie
- All Butter Pie Crust: You can use my homemade pie dough or buy a refrigerated crust.
- Granulated Sugar for sweetening the berries. Do not use too much; this recipe is specifically calibrated for 2/3 cup granulated sugar. More sugar will cause a runny pie!
- Lemon Juice adds a brightness to the recipe. Your pie will not taste like lemon, but instead will taste extra fresh. It’s also a great way to temper the sweetness if your berries are extra sweet. If you don’t have lemon juice you can swap lime juice or use a bit of lemon zest.
- While many recipes call for flour, cornstarch is the signature thickener for this pie recipe. It works every time – produces a thick pie without gelatin.
Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.
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Fresh vs Frozen Blueberries for Pie
Fresh Blueberries: When they’re in season, use fresh! Just rinse and drain them well.
Frozen Blueberries: When using frozen blueberries, you must thaw them completely and drain the excess liquid before mixing with sugar and cornstarch. Frozen berries release significantly more water than fresh ones; skipping this step will result in a “weepy” pie and a soggy bottom crust.
Canned Blueberries: You’ll need about 2 cans of berries, well drained.
Fruit Pie Topping Choices
Think of this recipe as a choose your own adventure:
Lattice Top Pie: Use a second sheet of pastry dough and cut strips to create a lattice.
Double Crust Pie: Roll out a second sheet of dough and just place on top of the pie, being sure to cut vent holes.
Crumble Topping: My favorite is a crumble pie! Just sprinkle your crumble on top of the pie filling.
Expert Tips
- Not only can you use fresh blueberries and frozen blueberries, but you can also use canned blueberries just be sure to drain them.
- 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.
- Starting the pie at 425°F for the first 10 minutes is a professional baker’s secret. This high initial heat sets the bottom crust quickly, preventing it from absorbing the berry juices and becoming soggy before the temperature is lowered to 350°F to finish cooking the fruit.
- Bake pie on a baking pan in case it bubbles over. To avoid burned crust edges, use a pie shield or strips of foil on the outside of the crust.
- To ensure the filling sets properly, the pie must reach a full boil in the center. You will see the fruit juices bubbling through the lattice or vent holes; this signifies the cornstarch has reached the necessary temperature to thicken the juices into a jam-like consistency.
- It’s very important that you let the pie cool completely before slicing.
Blueberry Pie Recipe
Recipe Video
Equipment
- 1 9-inch pie plate (not deep dish)
Ingredients
- 1 recipe All Butter Pie Crust (or refrigerated crust)
- 5 cups fresh or thawed frozen blueberries (or drained canned berries)
- 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
- Decide on your topping choice – see below – and prepare your topping before preparing your pie filling.
- Preheat oven to 425°F.
- Place one pie crust in the bottom of a 9-inch pie pan and crimp around the edge of the pie plate as desired.
- Carefully stir together blueberries, sugar, lemon juice, and cornstarch. Pour into prepared pie dish immediately.
- Top as desired (see below).
- 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 light golden brown.
Topping choices:
- Top the pie by making a lattice or a double crust with a second pie crust. If using a double crust pie, be sure to cut holes in the top to vent during baking. Brush the pie with egg wash.
- Top the pie with a crumble topping.
Recipe Notes
Recipe Nutrition
How to make Homemade Blueberry Pie
- Place one pie crust in the bottom of a 9-inch pie plate and crimp as desired, removing any excess dough.
- Stir together blueberries, sugar, lemon juice, and cornstarch in a large bowl. It’s important to immediately place this in your pie plate and bake immediately.
- Top the pie as desired.
- Place a pie shield (or strips of aluminum foil) 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 until bottom crust is baked through and golden.
FAQs
Yes you can freeze! Slice and freeze in an airtight container for up to 2 months.
Yes! Just make sure to thaw and drain them thoroughly before mixing the filling to prevent the pie from becoming too watery.
Bake the pie on a preheated cookie sheet and start at a high temperature (425°F) for the first 10 minutes to sear the bottom crust.
This usually happens if the pie hasn’t cooled completely or if the filling didn’t reach a boil during baking to activate the cornstarch.
You can store it covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Reading through your recipe — it’s a little frustrating to see the instruction “bake until the bottom crust is golden.” Do I need to use a clear glass pie plate? Do I need to lift it out of the oven from time to time, lift it high to peer at the bottom? Hmmm.
I should have been more clear – while it’s def easiest to see with a clear pie plate, once the filling is bubbly it should be done.
I love your recipes! I have tried several of them and am never disappointed! They cook up perfectly without any adjustments.
This is my 4th year in a row making this pie for my boyfriend’s birthday. It’s become a tradition at this point and I’ll always come back to this recipe!
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