Blueberry Pie Recipes

The ultimate Blueberry Pie Recipe! It’s simple to make, bursting with sweet, juicy berries and topped with a classic lattice crust. All you need is a generous scoop of vanilla ice cream over your warm slice of pie.

We love making pies from scratch, from Classic Pumpkin Pie to Apple Pie. If you’re a fan of homemade pies, then this blueberry pie recipe is a must, especially when fresh blueberries are in season. Watch my video tutorial and see how it’s done.

When blueberries are in season, I can’t resist buying a few pints for snacking and several more for this old-fashioned blueberry pie recipe. While other fruit pies require a lot of prep work—pitting (Cherry Pie), peeling (Peach Pie) and slicing—making blueberry pie filling is practically effortless. Wash the berries, then toss them with the other ingredients and you’re done. So easy!

And this leaves you more time to focus on the crust. I always use my favorite Pie Crust Recipe, which is easy to make, buttery, and perfectly flaky. You simply can’t get the same flavor and texture from storebought refrigerated rolls of pie crust.

Watch how to make this easy blueberry pie recipe then go forth and bake. There are so many reasons to love this recipe:

Pro Tip: I like using a food processor to work the butter into the flour for the crust, but a pastry blender will also work. Dip it in flour first to keep the butter from sticking; if the butter still gets stuck in it, you can use a butter knife to push it out.

It’s time to roll up your sleeves and get baking. Here’s what you’ll need to do.

Classic Blueberry Pie

This Classic Blueberry Pie is amazingly delicious without the fuss of peeling and pitting needed for other fruit pie recipes. Plus, our blueberry pie recipe from scratch is easier than you think and a great way to celebrate summer. When selecting your blueberries, look for ones that are uniform in size with a smooth exterior. No stress if you don’t have fresh blueberries, frozen blueberries work just as well in this homemade blueberry pie. Eliminate some elbow grease and cut down on time, pick up Betty Crocker™ pie crust mix. Enjoy a slice, or two!

Prep: 30min

Total: 2

Yield: 8

Serving Size: 1 Serving

Nutrition Facts: calories 440 , Carbohydrate 65 g, Cholesterol 0 mg, Fat 3 1/2 , Fiber 4 g, Protein 5 g, Saturated Fat 4 1/2 g, servingSize 1 Serving, Sodium 300 mg, Sugar 30 g, Trans Fat 0 g

Ingredients:

• 2 cups Gold Medal™ all-purpose flour
• 1 teaspoon salt
• 2/3 cup shortening
• 4 to 6 tablespoons cold water
• 3/4 cup sugar
• 1/2 cup Gold Medal™ all-purpose flour
• 1/2 teaspoon ground cinnamon, if desired
• 6 cups fresh blueberries
• 1 tablespoon lemon juice
• 1 tablespoon butter, if desired

Instruction:

1. In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
2. Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
3. Heat oven to 425°F. With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
4. In large bowl, mix sugar, 1/2 cup flour and the cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
5. Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours.

Easy Homemade Blueberry Pie

Blueberries shine in this homemade blueberry pie. Use fresh or frozen berries; see our tips below for using frozen. We love adding a lattice crust to this pie, and have shared step-by-step instructions for adding it in the recipe below. You might also find our recipe video (above) useful. If you prefer to skip the lattice crust, you can top the pie with a full sheet of pastry instead. Be sure to cut a few slits to allow steam to escape before baking. Blueberry pie is finished baking when you see the juices in the filling bubbling eagerly. If you remove the pie before the filling bubbles, the filling will be too thin and run out of the pie onto your plate after slicing. Finally, we love using our all-butter flaky pie crust recipe. We highly recommend it, but you can always use your favorite pastry recipe or store-bought pie crust.

Prep: 40min

Total: 1h45min

Yield: One 9-inch pie, 8 slices

Serving Size: 1 slice

Nutrition Facts: servingSize 1 slice, calories 502, Protein 6 g, Carbohydrate 63 g, Fiber 4 g, Sugar 24 g, Fat 26 g, Saturated Fat 16 g, Cholesterol 88 mg

Ingredients:

• Pie dough for top and bottom 9-inch pie, chilled (see our Flaky Pie Crust Recipe)
• 2/3 cup to 3/4 cup (130 to 150 grams) granulated sugar, adjusted according to sweetness of berries
• 1/4 cup (30 grams) cornstarch
• 2 teaspoons freshly grated lemon zest
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon kosher salt
• 2 pounds (900 grams or 6 cups) fresh blueberries , see tips for using frozen
• 1 tablespoon butter, cut into small squares
• 1 egg yolk
• 1 tablespoon heavy cream
• 1 tablespoon coarse sugar, for garnish

Instruction:

1. Roll out half of the pie dough to fit an 8-inch or 9-inch pie dish. Sprinkle flour on the work surface and your rolling pin to prevent the dough from sticking. For a uniform thickness, roll from the center outwards and keep lifting and turning the dough a quarter turn as you roll it out. Watch our video to see this in action.
2. Check for the correct size by inverting the pie dish over the dough. The dough should be about 2 inches larger than the dish.
3. Place the dough into the pie dish when you have reached the correct diameter. As you move the dough, be careful not to stretch the dough.
4. Trim the dough to within ¾-inch of the dish edge. Refrigerate while you make the pie filling.
5. In a large bowl, stir together the sugar, cornstarch, lemon peel, allspice, cinnamon, and salt.
6. Add the blueberries and gently toss to combine.
7. Transfer the blueberry filling to the prepared pie crust, and then place the pie back into the refrigerator while you prepare the lattice crust.
8. Roll out the second half of the dough to a similar size as before and slice it into ¾-inch wide strips.
9. Lay five strips over the filled pie, parallel and equally spaced from one another.
10. Carefully fold back the second and fourth strips, then lay another strip of dough perpendicular to them. Unfold the second and fourth strips over the new strip.
11. Fold back the first, third, and fifth strips, then lay another strip of dough perpendicular to them. Unfold the first, third, and fifth strips over the new strip. Repeat until the pie is covered. Watch us do this in our video: how to make a lattice crust.
12. Trim any overhanging dough strips to ¾-inch of the edge of the dish. Fold the edge of each strip and bottom dough underneath itself, creating a thicker border that rests on the lip of the pie dish. Crimp edges.
13. Dot the butter over the open areas of the lattice.
14. Make an egg wash by whisking egg yolk and cream together, then brush it over the crust. Sprinkle a tablespoon of coarse sugar on top, and then refrigerate the pie for 10 minutes before baking.
15. Position an oven rack in the lower third of the oven, then place a baking sheet on the oven rack to catch any drips from the pie as it bakes
16. Heat the oven to 400° Fahrenheit.
17. Bake the pie set on top of the hot baking sheet for 20 minutes, reduce the heat to 350° Fahrenheit, then continue to bake for 35 to 45 minutes, or until the crust is golden and juices in the filling are bubbling eagerly.
18. If the crust begins to over brown, cover the edges of the pie with aluminum foil and continue to bake until done.
19. Cool the pie for two to three hours before cutting to allow the filling to set.

Homemade Blueberry Pie

After a few additional years of testing, this is now the best blueberry pie. As the pie bakes, expect a messy, bubbly, and juicy filling. As the pie cools, the filling sets into a jammy, yet sliceable consistency. For a truly out-of-this-world summer dessert experience, serve each flavorful slice with vanilla ice cream.

Prep: 3h

Total: 7h

Yield: 8

Ingredients:

• Homemade Pie Crust or All Butter Pie Crust (both recipes make 2 crusts, 1 for bottom and 1 for top)
• 6 cups (3 pints; 900g) fresh blueberries*
• 2/3 cup (135g) granulated sugar*
• 1/4 cup (31g) all-purpose flour
• 2 Tablespoons (14g) cornstarch
• 1/4 teaspoon ground cinnamon
• 2 Tablespoons (30ml) lemon juice
• 1 teaspoon lemon zest
• 1 Tablespoon (14g) cold unsalted butter, cut into small cubes
• egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
• optional: coarse sugar for sprinkling on crust

Instruction:

1. Prepare either pie crust recipe through step 5.
2. Stir the blueberries, sugar, flour, cornstarch, cinnamon, lemon juice, and lemon zest together in a large bowl. Mix together until it’s no longer dry and powdery; burst a few blueberries if necessary to moisten. Set filling aside as the oven preheats. Filling can be covered and refrigerated for up to 24 hours if needed.
3. Adjust the oven rack to the lower third position and preheat to 425°F (218°C). Place baking sheet on the bottom oven rack to catch any blueberry juices.
4. On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2-inch round pie dish. Tuck it in with your fingers, making sure it is smooth. Pour and spread filling evenly into pie dish. Dot the pieces of butter on top of the filling. Set aside at room temperature or in the refrigerator as you assemble the top pie crust.
5. Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips of dough; in the pictured pie, I cut 10 1.5-inch-wide strips. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. (Here’s a lattice pie crust tutorial if you need visuals.) Press the edges of the strips into the bottom pie crust edges to seal. Use a small paring knife to trim off excess dough. Flute or crimp the edges with a fork.
6. Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if using.
7. Bake the pie at 425°F for 25 minutes; then, keeping the pie in the oven, reduce the oven temperature down to 375°F (190°C). Place a pie crust shield (see Note for homemade shield) on the edges to prevent them from over-browning. Continue baking the pie until the filling’s juices are bubbling everywhere, including in the center, 40–50 more minutes. This sounds like a long time, but under-baking the pie means a soupy filling with paste-like flour and cornstarch chunks. If you want to be precise, the internal temperature of the filling taken with an instant read thermometer should be around 200°F (93°C) when done. Tip: If needed towards the end of bake time, remove the pie crust shield and tent an entire piece of foil on top of the pie if the top looks like it’s getting too brown.
8. Remove pie from the oven, place on a cooling rack, and cool for at least 4 hours before slicing and serving. Filling will be too juicy if the pie is warm when you slice it.
9. Cover leftovers tightly and store in the refrigerator for up to 5 days.

Blueberry Pie Recipe

The ultimate Blueberry Pie Recipe! The filling is bursting with sweet, juicy blueberries and tastes amazing with vanilla ice cream.

Prep: 75min

Total: 130min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 136 kcal, Carbohydrate 32 g, Protein 2 g, Fat 1 g, Saturated Fat 0.2 g, Cholesterol 20 mg, Sodium 9 mg, Fiber 3 g, Sugar 24 g, Trans Fat 0.003 g, unSaturated Fat 0.6 g, servingSize 1 serving

Ingredients:

• 1 recipe for pie crust (yields 2 crusts)
• 6 cups blueberries, rinsed and well drained ((2 lbs or 32 oz))
• 1 tsp lemon zest (from 1 lemon)
• 2 Tbsp lemon juice (freshly squeezed)
• 4 1/2 Tbsp all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 1 egg (+ 1 Tbsp water, for egg wash)

Instruction:

1. Pre-make your pie crust and let it refrigerate for 1 hour in the refrigerator before using. Roll the first disk into a 13″ circle and transfer it to a 9″ wide, deep pie pan.
2. Roll the second crust into a 12″ circle and use a pizza cutter to slice into ten 1-inch strips.
3. In a large mixing bowl, combine 6 cups blueberries, 1 tsp lemon zest, 2 Tbsp lemon juice, 1/2 cup granulated sugar, 4 1/2 Tbsp flour, 1 tsp cinnamon and toss to combine. Transfer blueberries into the dough-lined pie pan, mounding it just slightly in the center and keeping the edges clean of blueberry juice.
4. Using the 10 strips of dough, create a lattice crust over the top: Place 5 strips of dough evenly over the pie, with the longer strips in the center. Fold back every other strip halfway and place a long strip in the center perpendicular to the first 5 strips. Fold the strips back over the new line and fold back the alternate strips. Continue adding and alternating strips, then switch to the other side of the pie and continue until the woven lattice is finished. Pinch the edges to seal then crimp for a fluted pattern.
5. Beat together 1 egg and 1 Tbsp water and brush the egg wash over the lattice crust and edges. Bake in the center of the oven at 375˚F for 50-60 minutes, or until the crust is golden and blueberry juice is bubbling at the edges.

How To Make The Ultimate Blueberry Pie Recipe + Flaky Crust

FAQ

Should you Prebake bottom crust of blueberry pie?

How do you keep blueberry pie from being runny?

What do you use to thicken blueberry pie filling?

Should I thaw frozen blueberries before baking a pie?