Blueberry Pie Recipe

Few desserts capture the feeling of summer quite like a homemade blueberry pie recipe straight from the oven. That deep purple filling, bubbling through a golden, flaky crust and sending the most incredible aroma through the house — it really is one of those simple pleasures that never gets old. This classic recipe uses fresh blueberries tossed with just the right combination of sugar, lemon zest, a touch of cinnamon, and a blend of cornstarch and flour to ensure the filling sets up perfectly every single time. The double crust is made from scratch using cold butter for maximum flakiness, and the whole thing bakes up into a showstopper that looks like it came from a fancy bakery.

The secret to a truly great blueberry pie lies in two things: restraint and patience. You don’t need a dozen fancy ingredients — the berries are the star, and everything else should simply lift and support their natural sweetness. Using both cornstarch and all-purpose flour as thickeners gives you a filling that’s jammy and cohesive rather than runny or gluey. And yes, you really do need to let the pie cool for a full two to three hours before slicing. Skip that step and you’ll end up with a soupy mess, no matter how perfectly you baked it.

This recipe is perfect for beginners and seasoned bakers alike. The steps are clear, the ingredients are straightforward, and the result is a pie worth making all summer long.

Looking for more fruit pie inspiration? You might also enjoy this Peach Pie Recipe.

Why You’ll Love This Blueberry Pie Recipe

This is the kind of dessert that earns recipe card status — the one you write down by hand and keep in a drawer.

The filling uses a smart combination of cornstarch and flour, which is the key to a filling that slices cleanly without being gummy. Plenty of bloggers and bakers have learned this the hard way, and this recipe has it figured out.

Fresh lemon zest and juice add a brightness that makes the blueberry flavor pop. It’s subtle, but it makes a real difference.

The homemade butter crust is flaky, tender, and deeply golden. If you’ve been nervous about making pie crust from scratch, this recipe will change that.

You can use fresh or frozen blueberries, which means this pie is genuinely a year-round option. Just add a little extra cornstarch when working with frozen fruit.

The recipe is straightforward enough for beginner bakers but impressive enough to bring to a potluck, holiday dinner, or summer cookout and receive nothing but compliments.

Read Also: Cherry Pie Recipe

Ingredients

This classic blueberry pie relies on simple, quality ingredients. Fresh blueberries are ideal, but frozen work just fine — just don’t thaw them before using, or the filling will become too wet.

For the Pie Crust (makes a double crust):

• 2 ½ cups (315 g) all-purpose flour, plus extra for dusting
• 1 tbsp granulated sugar
• 1 tsp fine salt
• 1 cup (225 g / 2 sticks) unsalted butter, very cold and cubed
• 6–8 tbsp (90–120 ml) ice-cold water

For the Blueberry Filling:

• 6 cups (about 900 g) fresh or frozen blueberries (do not thaw if frozen)
• ⅔ cup (135 g) granulated sugar (adjust slightly based on berry sweetness)
• 3 tbsp (24 g) cornstarch
• 2 tbsp (16 g) all-purpose flour
• 1 tsp lemon zest (from about 1 lemon)
• 1 tbsp (15 ml) fresh lemon juice
• ½ tsp ground cinnamon
• Pinch of fine salt
• 1 tbsp (14 g) unsalted butter, cut into small pieces (to dot on filling)

For the Egg Wash:

• 1 large egg
• 1 tbsp (15 ml) whole milk or heavy cream
• 1–2 tsp coarse sugar (optional, for a sparkly finish)

You might also love this Easy Pie Crust Recipe if you want a standalone crust guide.

Kitchen Equipment Needed

You don’t need anything fancy for this recipe, but a few key tools make the process much smoother and more enjoyable.

• 9-inch pie dish (glass or ceramic preferred for even baking and easy browning check)
• Pastry cutter or food processor (for cutting the cold butter into the flour)
• Large mixing bowl
• Rolling pin
• Parchment paper
• Baking sheet (to place under the pie as it bakes, in case of bubbling)
• Pie shield or aluminum foil strips (to protect the edges from overbrowning)
• Pastry brush (for the egg wash)
• Wire cooling rack
• Sharp knife or pastry wheel (for slitting or cutting lattice strips)
• Measuring cups and spoons
• Plastic wrap

Read Also: Flaky Pie Crust Recipe

Recommended Products for This Recipe

These are products chosen based on quality and how much they genuinely improve the pie-making process.

1. OXO Good Grips Glass Pie Plate

A glass pie plate lets you see the bottom crust browning in real time, which is invaluable when judging doneness. This OXO model has wide, easy-grip handles and a classic 9-inch size that’s perfect for this recipe. The smooth surface also releases baked pies cleanly.

Get it on Amazon

2. Pastry Blender with Stainless Steel Blades

A sturdy pastry blender makes cutting cold butter into flour quick and easy, and it’s one of the most reliable ways to achieve that flaky, crumbly pie crust texture. It keeps your hands warm away from the dough, which matters more than most people realize.

Get it on Amazon

3. Nordic Ware Lattice Cutter

If you want an impressive lattice top without the fuss of cutting and weaving strips by hand, a lattice cutter does the job in about ten seconds flat. It creates an even, beautiful pattern and is especially helpful for beginner bakers who want a professional look.

Get it on Amazon

4. Organic Wild Blueberries (Frozen)

When fresh blueberries aren’t in season, a high-quality bag of organic frozen wild blueberries is the next best thing. Wild blueberries are smaller and more intensely flavored than conventional cultivated ones, which means your filling will taste bolder and more complex.

Get it on Amazon

5. Fat Daddio’s Pie Pan (Deep Dish)

This anodized aluminum pan conducts heat exceptionally well and is particularly useful if you’re using a deep-dish format with extra berries. The non-stick surface and straight sides make for clean slices and beautiful presentation.

Get it on Amazon

This technique also works beautifully in our Classic Apple Pie Recipe — same double crust method, just with a different fruit filling.

Step-by-Step Instructions

Step 1: Make the Pie Crust Dough

• In a large mixing bowl, whisk together 2 ½ cups (315 g) of all-purpose flour, 1 tablespoon of granulated sugar, and 1 teaspoon of fine salt until evenly combined.
• Add 1 cup (225 g) of very cold, cubed unsalted butter to the flour mixture.
• Using a pastry cutter, your fingers, or a food processor, cut the butter into the flour until the mixture looks like coarse, uneven crumbs with some pea-sized pieces of butter still visible. Those visible butter chunks are what create steam during baking and produce a flaky crust — do not overwork the dough.
• Drizzle in ice-cold water, 1 tablespoon at a time, tossing with a fork after each addition. Add just enough water until the dough holds together when you pinch a small handful. You will typically need between 6 and 8 tablespoons total.
• Gently gather the dough and divide it into two equal portions. Flatten each portion into a round disc about 1 inch thick.
• Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days. Cold dough is far easier to roll and produces a much flakier crust.

Step 2: Make the Blueberry Filling

• Place 6 cups (900 g) of fresh or still-frozen blueberries into a large mixing bowl.
• Add ⅔ cup (135 g) of granulated sugar, 3 tablespoons (24 g) of cornstarch, 2 tablespoons (16 g) of all-purpose flour, 1 teaspoon of lemon zest, 1 tablespoon (15 ml) of fresh lemon juice, ½ teaspoon of ground cinnamon, and a pinch of salt.
• Gently stir everything together with a large spoon or spatula until the dry ingredients are evenly moistened by the berry juices. If the mixture looks powdery and dry, gently press or smash a few berries to release a bit of juice and help the dry ingredients cling.
• Set the filling aside while you roll out the crust. Do not let it sit for more than 20–30 minutes or the berries will begin releasing too much liquid.

Step 3: Preheat the Oven and Prepare the Pie Pan

• Preheat your oven to 425°F (220°C). Place the oven rack in the lower third of the oven — this helps the bottom crust cook through properly.
• Lightly flour a clean work surface. Remove one disc of chilled dough from the refrigerator and let it rest for 3 to 5 minutes at room temperature. It should be cold but slightly pliable, not rock hard.
• Roll the dough out into a circle approximately 12 inches (30 cm) in diameter and about ⅛ inch (3 mm) thick. Rotate the dough a quarter turn with each roll to keep it from sticking, and dust lightly with flour as needed.
• Carefully fold the dough circle in half, then in half again. Transfer it to your 9-inch (23 cm) pie dish, placing the folded point at the center, then unfold it.
• Gently press the dough into the bottom and up the sides of the dish without stretching it. Stretched dough shrinks during baking. Allow the excess dough to hang over the rim. Place the lined dish in the refrigerator while you roll out the top crust.

Step 4: Roll the Top Crust

• Remove the second disc of chilled dough from the refrigerator. Let it rest for 3 to 5 minutes.
• Roll it out into a circle approximately 11 to 12 inches (28–30 cm) in diameter, about ⅛ inch (3 mm) thick.
• At this point you have two options: a full top crust or a lattice top. For a full crust, simply leave the dough as a single circle. For a lattice crust, use a pastry wheel or sharp knife to cut the dough into strips about ¾ inch (2 cm) wide.
• Slide the rolled-out dough (or strips) onto a parchment-lined baking sheet and return it to the refrigerator to stay cold until you are ready to assemble the pie.

Step 5: Assemble the Pie

• Remove the lined pie dish from the refrigerator. Pour the blueberry filling evenly into the crust-lined dish. Spread it out so it fills the dish in an even layer.
• Scatter the 1 tablespoon (14 g) of small butter pieces evenly over the top of the filling. These melt into the filling during baking and add richness and a beautiful sheen.
• Remove the top crust from the refrigerator. If using a full top crust: lift it carefully using the rolling pin to help transfer it, and lay it over the filling, centering it. If making a lattice: arrange alternating strips across the top of the filling in a woven pattern, pressing the ends gently into the bottom crust rim.
• Trim any overhanging dough to leave about a ¾-inch (2 cm) overhang all around. Fold the overhang under itself so the edge sits on the rim of the pie dish. Crimp or flute the edges using your fingers or the tines of a fork to seal.
• If using a full top crust, use a sharp knife to cut 4 to 5 slits in the top crust to allow steam to escape during baking. This is essential — skipping the vents can cause the filling to bubble over or the crust to crack.

Step 6: Add the Egg Wash and Sugar

• In a small bowl, whisk together 1 large egg and 1 tablespoon (15 ml) of whole milk or heavy cream until fully combined.
• Using a pastry brush, lightly brush the egg wash over the entire top crust and the crimped edges. Apply a thin, even coat — too much egg wash can pool and burn.
• If desired, sprinkle 1 to 2 teaspoons of coarse sugar evenly over the brushed crust. This adds a beautiful sparkle and a subtle crunch to the finished pie.

Step 7: Bake the Pie

• Place the assembled pie on a rimmed baking sheet. This catches any drips or bubbling juices and saves you from a smoky oven.
• Place the baking sheet with the pie on the lower oven rack and bake at 425°F (220°C) for 20 minutes. This initial high heat helps set the bottom crust quickly so it doesn’t turn soggy.
• After 20 minutes, reduce the oven temperature to 375°F (190°C). Loosely tent strips of aluminum foil or a pie shield around the crimped edges to prevent them from overbrowning.
• Continue baking for another 30 to 40 minutes, until the filling is visibly bubbling through the slits or lattice openings and the crust is a deep, golden brown all over.
• Total baking time is approximately 50 to 60 minutes. If the top crust is browning too quickly before the filling bubbles, tent the entire top with foil.

Step 8: Cool Before Serving

• Remove the pie from the oven and transfer it to a wire cooling rack.
• This is the most important step many people skip: allow the pie to cool for a minimum of 2 to 3 hours before slicing. The filling is still liquid when the pie comes out of the oven. It needs time to set and thicken as it cools. Cutting into it too early will result in a runny, soupy mess.
• Serve the pie at room temperature with a scoop of vanilla ice cream or a generous spoonful of freshly whipped cream.

Another classic worth bookmarking: Boston Cream Pie uses a completely different technique and is just as satisfying to make.

Tips for Success

A handful of easy techniques make the difference between a good blueberry pie and a truly great one. Keep these in mind from the moment you start making the crust.

• Keep everything cold. Cold butter and cold water are non-negotiable for a flaky crust. If your kitchen is warm, chill your mixing bowl and flour in the freezer for 15 minutes before you begin.
• Don’t overwork the dough. Overworking pie dough develops gluten, which makes the crust tough and prone to shrinking. Mix only until the dough just comes together — a few shaggy bits are fine.
• Chill the assembled pie before baking if you have time. Popping the assembled, unbaked pie in the refrigerator for 20 to 30 minutes before baking helps the crust hold its shape.
• Use the baking sheet. Always place your pie on a rimmed baking sheet. Blueberry filling bubbles and drips, and cleaning it from the oven floor is not a fun Saturday afternoon.
• Don’t reduce the thickener. The combination of cornstarch and flour is calibrated to give the right consistency. Reducing either one often results in a runny filling that never fully sets.
• Check for doneness by watching the filling, not just the crust. The filling should be visibly bubbling before you pull the pie from the oven. A crust that looks golden but has a non-bubbling filling likely needs more time.
• Let it cool fully. Seriously. Two to three hours at room temperature. No shortcuts.

You might also enjoy: Dutch Apple Pie Recipe

Serving Suggestions

Blueberry pie is wonderful on its own, but a few simple accompaniments make it absolutely spectacular.

A classic scoop of good-quality vanilla ice cream is the most beloved pairing — the cold, creamy sweetness plays perfectly against the warm, jammy filling and buttery crust. A dollop of freshly whipped cream is equally wonderful, especially with a light dusting of cinnamon on top.

For a summer dessert spread, consider serving this pie alongside fresh fruit and a light, creamy sauce. It’s a crowd-pleasing centerpiece that pairs beautifully with:

• Vanilla bean ice cream or French vanilla ice cream
• Freshly whipped heavy cream (lightly sweetened with powdered sugar)
• A drizzle of warm Caramel Sauce for an indulgent touch
• A side of Fruit Salad to round out a summer dessert table
• A hot cup of coffee or a cold glass of iced tea

Read Also: Peach Cobbler Recipe

Variations to Try

Once you’ve made this classic version, there are some easy and delicious ways to put a fun spin on the recipe.

The base is so versatile that small swaps can produce dramatically different results. Whether you want to add layers of flavor or lighten up the presentation, these ideas are all worth exploring.

• Blueberry Lemon Pie: Double the lemon zest and add 1 teaspoon of fresh lemon extract to the filling for a bright, citrus-forward flavor profile.
• Blueberry Peach Pie: Replace 2 cups of blueberries with 2 cups of sliced fresh peaches for a stone fruit twist. Reduce sugar slightly since peaches add extra sweetness.
• Blueberry Crumble Pie: Swap the top pie crust for a buttery oat-and-brown-sugar streusel topping. This is a particularly good option for beginner bakers who want to skip the double-crust challenge.
• Honey-Sweetened Blueberry Pie: Replace the granulated sugar with ½ cup (170 g) of honey for a floral, more complex sweetness. Note that honey adds extra moisture, so increase the cornstarch by 1 tablespoon.
• Blueberry Lavender Pie: Add ½ teaspoon of dried culinary lavender to the filling for a subtle floral note that pairs beautifully with blueberries.
• Mini Blueberry Hand Pies: Use a 4-inch round cutter to make individual hand pies. Reduce baking time to 20 to 25 minutes at 375°F (190°C).

This Classic Pumpkin Pie Recipe is another excellent option to have in your baking repertoire when blueberry season ends.

Storage and Reheating

Blueberry pie stores beautifully and actually tastes even better the next day once the filling has had extra time to set and the flavors have melded together.

Here’s how to keep it fresh and how to reheat it properly:

• Room temperature: Cover loosely with plastic wrap or a pie dome and store at room temperature for up to 2 days.
• Refrigerator: For longer storage, cover tightly and refrigerate for up to 5 days. Let the pie come to room temperature for about 30 minutes before serving, or reheat as described below.
• Freezer (unbaked): Assemble the pie completely, then wrap the entire pie (dish and all) tightly in plastic wrap and then foil. Freeze for up to 3 months. Bake directly from frozen, adding an extra 15 to 20 minutes to the baking time.
• Freezer (baked): Cool the pie completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator.
• Reheating: Warm individual slices in the microwave on medium power for 30 to 60 seconds. To reheat the whole pie, place it in a 325°F (165°C) oven for 20 to 30 minutes until warmed through and the crust crisps back up.

Another dessert that stores and reheats just as well: Classic Pecan Pie Recipe

Nutritional Facts

The following values are estimated per serving, based on one slice of pie (1/8 of the whole pie) made with a homemade double butter crust and fresh blueberries. Values may vary depending on exact ingredient brands and slice size.

Nutritional information is approximate. Consult a registered dietitian for precise dietary needs.

You might also enjoy: Banana Cream Pie Recipe

Health Benefits of Key Ingredients

Blueberry pie is a dessert, and it’s worth enjoying as one — but it also contains some genuinely nutritious ingredients worth noting.

Blueberries are one of the most antioxidant-dense foods you can eat. They’re loaded with anthocyanins, the compounds responsible for their deep blue-purple color, which have been linked to reduced inflammation, improved heart health, and better cognitive function. Research also suggests that blueberries may help support healthy blood sugar levels, making them one of the more diabetes-friendly fruits despite their natural sweetness.

Here’s a closer look at what the key ingredients bring to the table:

• Blueberries: Rich in vitamin C, vitamin K, manganese, and dietary fiber. One cup provides about 24% of your daily vitamin C needs. High in anthocyanins and other antioxidants that support heart and brain health.
• Lemon zest and juice: An excellent source of vitamin C and flavonoids. Lemon zest in particular contains concentrated amounts of limonene and other beneficial plant compounds.
• Cinnamon: Contains cinnamaldehyde, which has demonstrated anti-inflammatory and antimicrobial properties. Even the small amount used here adds a meaningful antioxidant boost.
• All-purpose flour (crust): Provides carbohydrates for energy. Using unbleached flour retains slightly more natural nutrients compared to heavily processed alternatives.
• Butter: A natural source of fat-soluble vitamins A, D, E, and K2. When consumed in reasonable amounts as part of a balanced diet, butter is a perfectly wholesome ingredient.

This Fruit Tart Recipe is another great way to enjoy fresh fruit in a beautiful dessert format.

Frequently Asked Questions

1. Can I use frozen blueberries for this recipe?

Yes, absolutely. Frozen blueberries work very well in this pie, and you don’t need to thaw them first. In fact, adding them frozen is better — it prevents the berries from releasing too much liquid too early, which can make the filling watery. If using frozen berries, add an extra 1 tablespoon of cornstarch to the filling to help account for the additional moisture they release during baking.

2. Why is my blueberry pie runny?

A runny pie is almost always the result of two things: not enough thickener, or not cooling the pie long enough. Make sure to include both the cornstarch and flour called for in this recipe and resist the urge to cut into the pie until it has cooled for at least 2 to 3 hours at room temperature. The filling continues to thicken as it cools, and slicing it too soon releases all the liquid before it has had a chance to set.

3. Can I use a store-bought pie crust instead of homemade?

Definitely. A high-quality refrigerated pie crust (like Pillsbury’s) works perfectly well if you’re short on time. Just follow the package directions for handling the dough, and be sure to let it come to room temperature for about 15 to 20 minutes before rolling so it doesn’t tear. The homemade all-butter crust in this recipe does produce a noticeably more flavorful, flakier result, but the store-bought version is a perfectly valid shortcut.

4. How do I prevent the pie crust edges from burning?

Pie crust edges brown much faster than the rest of the pie because they’re thinner and more exposed. The best solution is to shield them partway through baking. You can use a dedicated pie shield, or simply tear off two strips of aluminum foil and fold them over the crimped edges before reducing the oven temperature at the 20-minute mark. Remove the foil for the final 10 minutes of baking if you want the edges to take on a little more color.

5. Can I make this pie ahead of time?

Yes, and it actually tastes better the next day. You can make and refrigerate the pie dough up to 2 days in advance. The assembled, unbaked pie can be frozen for up to 3 months. The baked pie can be made 1 day ahead and stored loosely covered at room temperature — the filling will be perfectly set and the crust will still have good texture. If refrigerating, let it come to room temperature before serving or warm gently in the oven.

Read Also: Sweet Potato Pie Recipe

Final Thoughts

Homemade blueberry pie is one of those recipes that rewards you every single time you make it.

It’s the kind of dessert that fills the kitchen with warmth, brings people together around the table, and earns you that particular kind of quiet awe when someone takes their first bite.

Once you’ve made it from scratch — with a real butter crust and fresh, juicy blueberries — store-bought pie will never quite measure up.

So pull out that rolling pin, grab your best berries, and give this blueberry pie recipe a try. Tag a friend who would love a slice, and drop a comment below letting us know how it turned out. We’d love to hear from you!

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• Classic Apple Pie Recipe
• Key Lime Pie Recipe
• Lemon Meringue Pie Recipe
• Peanut Butter Pie Recipe
• Chocolate Pie Recipe
• Blueberry Cheesecake Recipe
• Eggnog Pie Recipe
• Coconut Pie Recipe with Cream of Coconut
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