Blueberry Pie Recipe
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.
Servings: 10 servings
Calories: 289kcal
Cost: $8
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.
Video
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.
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