Blueberry Pie

Freshly baked, homemade blueberry pie is full of sweet blueberry filling and a melt-in-your-mouth crust baked to bubbling perfection.

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Bursting with sweet juicy blueberries, freshly baked homemade blueberry pie is a classic choice and worth the effort to sink your teeth into. Full of rich flavor, this is simply the best blueberry pie.

MORE RECIPES: Blueberry Pie Bars | Peach Cool Whip Pie | Blueberry Fluff

You can’t go wrong with pie. And a warm slice of blueberry pie, full of sweet filling and a melt-in-your-mouth crust baked to bubbling perfection in the oven, just can’t be beat. 

The bubbly blueberry filling is topped with a pretty golden brown lattice pie crust for this classic dessert. Serve a warm slice of this easy homemade blueberry pie recipe with a scoop of our vanilla ice cream and a dollop of whipped cream on top of your pie.

Get ready for the ultimate blueberry pie experience. Packed with juicy blueberries and surrounded by a buttery, flaky crust, every bite of this comforting fruit pie is unforgettable.

Blueberry Pie Ingredients

• Pie Crust - premade pie crust, either from the store or using a homemade pie crust recipe
• Blueberries - frozen blueberries
• Sugar - granulated sugar
• Cornstarch
• Lemon zest
• Lemon juice - from the zested lemon
• Vanilla - vanilla extract
• Egg - large whole egg
• Water

While we use frozen blueberries, so you can make this recipe year-round, you can also use fresh blueberries in place of the frozen blueberries in this recipe. If you are using frozen berries, remember not to thaw them. 

You need to let the filling cool a bit before pouring it into the pie crust and doing the lattice, as the hot filling will melt the buttery pie crust. For a smaller, tighter attic top you can do 12 strips of dough, rather than 10. You can also garnish the top of the pie with 1 teaspoon of granulated sugar. 

Another filling option is to make this recipe using a canned blueberry filling. To make this pie using a canned blueberry filling check out the recipe card below for specific instructions.

How to Make Blueberry Pie

FIRST STEP: Preheat the oven to 350°F.

SECOND STEP: Lightly spray a 9-inch deep dish pie plate with nonstick spray and set it aside.

THIRD STEP: If you are using a premade pie crust, center the pie crust in the pie plate.

Frozen Blueberry Filling

FOURTH STEP: Add the frozen berries to a heavy bottom 4 to 5-quart saucepan.

FIFTH STEP: Stir in the cornstarch, sugar, lemon zest, lemon juice, and vanilla extract. Stir well to coat the frozen berries.

SIXTH STEP: Cook the berry mixture on medium to medium-high heat, stirring well until the berries start to “melt” and the sugar starts to dissolve. Cook for 20 minutes or until the filling becomes thick.

SEVENTH STEP: You need to let the filling cool a bit before pouring it into the pie crust and doing the lattice. The hot filling will melt the buttery pie crust.

EIGHTH STEP: Pour the pie filling into the pie crust.

Lattice Top

NINTH STEP: Lightly flour the surface you will be using. Roll out the pie crust with a rolling pin to a 10 to 12-inch circle.

TENTH STEP: Using a pizza or a pastry cutter, cut 1-inch wide strips. You will need 10 of the strips, 5 each for the vertical and horizontal strips.

ELEVENTH STEP: Starting at the center of the pie, lay down one of the longest strips and place the shorter strips closer to the edges.

TWELFTH STEP: Fold the second and fourth strips halfway back. Lay 1 of the longer strips in the center. Unfold the 2 strips.

THIRTEENTH STEP: Fold back the first, third, and fifth strips back in the same direction as the second and fourth strips. Lay another strip and unfold the strips like the previous strips.

FOURTEENTH STEP: Fold the second and fourth strips for the final strip of dough on this side. Unfold the second and fourth strips. Turn the pie around and repeat the previous weave of pie strips.

FIFTEENTH STEP: Once the lattice is woven, trim the overhanging dough about a ½ inch all the way around.

SIXTEENTH STEP: Roll the edges of the overhang, slightly pinching the dough together as you roll to help seal the lattice and bottom crust.

SEVENTEENTH STEP: Using your index finger and thumb on one hand and the thumb or index finger of the other hand, begin to crimp the edges for a nice finishing touch.

EIGHTEENTH STEP: In a small mixing bowl, whisk together the large egg and cold water until completely combined.

NINETEENTH STEP: Brush the egg wash onto the edges and all over the lattice top with a pastry brush.

TWENTIETH STEP: Place the pie on a cookie sheet lined with foil for easy cleanup in case the pie bubbles over while baking.

TWENTY-FIRST STEP: Bake for 1 hour to 1 hour 15 minutes, or until the top and bottom crust are golden.

Do I have to make my own pie crust for this recipe? 

For this fruit pie recipe, you can either choose store-bought pie crust or make your favorite homemade crust.

Can I substitute fresh blueberries? 

You can substitute fresh berries for the frozen ones in this recipe. You can even use canned fruit filling by following our optional instructions. 

Can I freeze blueberry pie? 

You can freeze this easy blueberry pie for up to 3 months.

How to Store Blueberry Pie 

ON THE COUNTER: This blueberry pie recipe can be kept at room temperature, tightly covered, for up to 3 days. 

IN THE FRIDGE: You can also store this classic pie in the refrigerator, tightly covered, for up to 5 days.

IN THE FREEZER: Blueberry pie can be kept frozen for up to 3 months covered in plastic wrap or a piece of aluminum foil. Allow the pie to come to room temperature before serving.

Blueberry Pie

Freshly baked, homemade blueberry pie is full of sweet blueberry filling and a melt-in-your-mouth crust baked to bubbling perfection.

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5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine American

Servings 8

Calories 424 kcal

Ingredients

  

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Pie Crust

• 2 premade pie crust (either from the store or using our homemade pie crust recipe)

Frozen Blueberry Filling

• 5 cups frozen blueberries (do not thaw the berries)
• 1½ cups granulated sugar
• 6 tablespoons cornstarch
• 1 lemon zest
• 1 tablespoon lemon juice (from the zested lemon)
• 1 teaspoon vanilla extract

Egg Wash

• 1 large whole egg
• 1 tablespoon cold water

DIRECTIONS

 

• Preheat the oven to 350°F.
• Lightly spray a 9-inch deep dish pie plate with nonstick spray and set it aside.
• If you are using a premade pie crust, center the pie crust in the pie plate.

Frozen Blueberry Filling

• Add the frozen berries to a heavy bottom 4 to 5-quart saucepan.
• Stir in the cornstarch, sugar, lemon zest, lemon juice, and vanilla extract. Stir well to coat the frozen berries.
• Cook the berry mixture on medium to medium-high heat, stirring well until the berries start to “melt” and the sugar starts to dissolve. Cook for 20 minutes or until the filling becomes thick.
• You need to let the filling cool a bit before pouring it into the pie crust and doing the lattice. The hot filling will melt the buttery pie crust.
• Pour the pie filling into the pie crust.

Lattice Top

• Lightly flour the surface you will be using. Roll out the pie crust with a rolling pin to a 10 to 12-inch circle.
• Using a pizza or a pastry cutter, cut 1-inch wide strips. You will need 10 of the strips, 5 each for the vertical and horizontal strips.
• Starting at the center of the pie, lay down one of the longest strips and place the shorter strips closer to the edges.
• Fold the second and fourth strips halfway back. Lay 1 of the longer strips in the center. Unfold the 2 strips.
• Fold back the first, third, and fifth strips back in the same direction as the second and fourth strips. Lay another strip and unfold the strips like the previous strips.
• Fold the second and fourth strips for the final strip of dough on this side. Unfold the second and fourth strips. Turn the pie around and repeat the previous weave of pie strips.
• Once the lattice is woven, trim the overhanging dough about a ½ inch all the way around.
• Roll the edges of the overhang, slightly pinching the dough together as you roll to help seal the lattice and bottom crust.
• Using your index finger and thumb on one hand and the thumb or index finger of the other hand, begin to crimp the edges for a nice finishing touch.
• In a small mixing bowl, whisk together the large egg and cold water until completely combined.
• Brush the egg wash onto the edges and all over the lattice top with a pastry brush.
• Place the pie on a cookie sheet lined with foil for easy cleanup in case the pie bubbles over while baking.
• Bake for 1 hour to 1 hour 15 minutes, or until the top and bottom crust are golden.

Notes

Optional Canned Blueberry Pie Filling
Ingredients
2 (21-ounce) cans of blueberry pie filling
1 teaspoon lemon juice
½ teaspoon vanilla extract

Instructions

FIRST STEP: Using a medium-sized mixing bowl, add the 2 cans of blueberry pie filling into a bowl.

SECOND STEP: Stir in the lemon juice and the vanilla. Continue stirring until all ingredients are combined.

THIRD STEP: Spoon the filling into the pie crust.

FOURTH STEP: Proceed with the lattice instructions above. Bake time is the same.

Nutrition

Calories: 424kcal | Carbohydrates: 77g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 184mg | Potassium: 125mg | Fiber: 3g | Sugar: 47g | Vitamin A: 81IU | Vitamin C: 11mg | Calcium: 18mg | Iron: 2mg

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