Blueberry Pie Recipe

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!

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.

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.

Blueberry Pie Recipe

4.50 from 14 votes

This classic Blueberry Pie can be made with a lattice, a double crust, or a crumble topping. Use fresh or frozen or canned blueberries to have this easy classic pie recipe all year long.

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Yield 10 servings

Serving Size 1 serving

Cook ModePrevent your screen from going dark

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Equipment

• 1 9-inch pie plate (not deep dish)
• Pie Shield

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

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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 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.

Drain berries before adding to pie – any excess water will cause it to be weepy.

Make sure you make the pie as soon as you mix the filling – the sugar will cause the berries to weep, making the pie wet.

Be sure to use a pie shield or cover the edges of the pie crust with aluminum foil so they don’t get too brown before the bottom crust is done. I often remove the pie shield during the last 10-15 minutes of baking. If you’re using a crumble topping and notice it’s browning too fast, you can tent the whole pie with foil in the oven.

The pie might look runny right out of the oven but will solidify as it sets. For best results, let it cool completely and chill before slicing.

Recipe Nutrition

Serving: 1serving | Calories: 289kcal | Carbohydrates: 46g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Sodium: 164mg | Potassium: 95mg | Fiber: 2g | Sugar: 20g | Vitamin A: 40IU | Vitamin C: 7.8mg | Calcium: 12mg | Iron: 1.2mg

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

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