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This Blueberry Pie Recipe can be made with 3 different toppings: lattice, a double crust, or a crumble topping. Use fresh, frozen, or canned blueberries to have this easy classic pie recipe all year long.
Best Blueberry Pie Recipe
This classic blueberry 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.
This recipe showcases 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!
Ingredients
- All Butter Pie Crust: You can use my homemade pie dough or buy a refrigerated crust.
- Blueberries: Fresh, thawed frozen, or drained canned.
- Granulated Sugar
- Lemon Juice: If you don’t have lemon juice you can swap lime juice or use a bit of lemon zest.
- Cornstarch: Using cornstarch avoids having a runny filling every time!
Best Blueberries for Pie
Fresh Blueberries: When they’re in season, use fresh! Just rinse and drain them well.
Frozen Blueberries: Make sure they’re thawed and really drained well with all the excess water and liquid drained off.
Canned Blueberries: You’ll need about 2 cans of berries, well drained.
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.
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.
- Another way to avoid a runny filling is to make sure you pat dry your berries before entering the pie.
- 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.
- It’s very important that you let the pie cool completely before slicing.
- Bake pie on a baking pan in case it bubbles over.
- Serve with a scoop of vanilla ice cream.
FAQs
Yes you can freeze! Slice and freeze in an airtight container for up to 2 months.
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.
This is the second time (or maybe third?) I have made this delicious pie. I made mine a triple-berry version with fresh blueberries, blackberries, and sliced strawberries, and topped it with the crumb crust. I used a pie crust shield for all except the last 12-15 minutes of baking time because I like a brown crust. The recipe is fail-proof and easy, not to mention scrumptious!!! Baking it on a foil-lined cookie sheet is a must, though, because the filling will ooze out and make a mess otherwise. Also, as others have commented, the crumb crust recipe makes way too much for just one pie. It could easily be halved for the perfect amount. I look forward to serving this pie to my 95 and 97-year-old parents tonight! (My hubby and I will also indulge and enjoy!)
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!!
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