Blueberry Pie

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Blueberry Pie is the classic dessert favorite made with fresh blueberries, a lattice crust and a coarse sugar topping that’s a perfect holiday dessert in just an hour!

Pies are such a popular dessert on the site already including our Mixed Berry PiePecan PieBanana Cream Pie and my personal favorite Easy Key Lime Pie. If you like our blueberry pie recipe, you’ll love these.

Slice of Blueberry Pie BLUEBERRY PIE

There are few desserts that are are well loved as blueberry pie, and for good reason! The crust is crunchy, the blueberries are sweet, and the pie is perfect to share with family and friends. People love blueberry pie so much that April 28th is National Blueberry Pie day in the United States, which as as good a reason as any to enjoy this tasty recipe.

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But we’re in the middle of summer right now and there are amazing sales on blueberries. This is the PERFECT season to be enjoying blueberry pie!

How to Make Blueberry Pie:

This classic blueberry pie recipe is simple and easy, and you can make it for any occasion. Some varieties of blueberry pie call for lemon juice or zest (not us), and there are a few different opinions about what kind of pie crust is the best (we’re a fan of the lattice ourselves.)

  • Start off by washing your blueberries.
  • Then, in a large bowl, stir together the sugar, cornstarch, salt and cinnamon and cover the blueberries with the mixture.
  • Once you’ve done that, take your bottom crust and line a pie pan with it, then pour the pie filling into it.
  • Cut pieces of butter and set them on top of the filling.
  • Make the lattice for the top of the pie (don’t worry if you aren’t sure how to do this, we’ll cover that later).
  • Mix together the water and egg to make an egg wash and brush it over the top of the lattice.
  • Mix egg with water and brush on pie crust then sprinkle on sanding sugar.
    Bake pie on middle shelf of oven for about 50 minutes, or until crust is golden brown.

HOW DO YOU MAKE A LATTICE TOP?

Now when making the lattice top, the first thing to remember is to not be intimidated. Lattice tops look fancy and difficult, but in reality they are easy to make. Here are step-by-step instructions for how to make a perfect lattice top.

  • Roll out your dough and cut it into 1/2 to 3/4 inch strips.
  • Then, lay about five of them vertically across the top of pie, and make sure that they are evenly spaced.
  • Fold every other strip in half, making sure not to the the dough stick to itself (dust the dough with a little flour before you start to keep them from sticking.)
  • Take another strip of dough and lay it horizontally across the pie over the vertical strips that are laying flat, leaving the folded ones alone.
  • Roll the folded strips flat and fold back the ones that are now covered by the horizontal strip.
  • Once they’re flat, lay another strip horizontally across them.
  • Keep doing this until you have half of the pie covered.
  • Turn your pie so that the unfinished side is towards you and repeat this process until the entire pie is covered.

In my best Ina Garten voice, “See? Wasn’t that easy?”

Whole Blueberry Pie with Lattice Crust

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Can you make Blueberry Pie from frozen fruit?

Yes, you can but I wouldn’t. The structure you get from frozen blueberries is less sturdy than you would from fresh. So when you look at the pictures in this pie you can see each blueberry is bright, full and holding up the pie crust beautifully. You will not get this result with from using frozen blueberries.

If you are unconcerned with the look of the pie and you’re craving blueberry pie and don’t mind then yes, use frozen berries. You will have to increase the cornstarch mixture, I’d say by at least 2 tablespoons.

Can you make Blueberry Pie the day before?

Yes, you can and I may even suggest it as it gives the filling a chance to thicken before serving. Let it sit on a pie plate until it reaches room temperature. Do not cut into a warm fruit pie as the filling will still be too loose.

Runny Pie

Sometimes the filling on fruit pies can turn out a little runny, and this is because fruit holds a lot of water. The cornstarch is a thickener, and can help dry it out a little, but if you need to you can increase the amount a little bit to help soak up some extra moisture. Also, when you are baking your pie, let the inside of it boil to make sure it cooks into the right consistency (look for bubbles coming up through the pie crust). Our blueberry pie recipe usually doesn’t need any adjustments, but feel free to thicken the filling as much as you’d like.

Origins of Blueberry Pie:

The tradition of blueberry pie goes way back in American history. Blueberries are native to the United States  and the colonists that came over from Europe began using them in traditional pie recipes. The Ojibwe Native Americans’ word for blueberry pie is miini-baashkiminasigani-biitoosijigani-bakwezhigan, and the oldest recorded recipe comes from the 1872 Appledore Cook Book. The blueberry quickly became a favorite for pies because you don’t have to core, peel or pit it, which saves a whole lot of time.

Storing Blueberry Pie:

Serve: a blueberry pie can sit out at room temperature for up to 2 days if in an airtight container
Store: You can store blueberry pie, loosely covered for up to 4 days.
Freeze: You can store blueberry pie in the freezer for up to 6-8 months in an airtight container.

Whether you are getting together with some friends or making dinner for a weeknight, blueberry pie is a delicious, hearty dessert classic that is surprisingly easy to make. 

Blueberry Pie with Whipped Cream on White Plate

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Blueberry Pie

5 from 5 votes
  • Yield: 8 servings
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Course: Dessert
  • Cuisine: American
  • Author: Sabrina Snyder
Blueberry Pie is the classic dessert favorite made with fresh blueberries, a lattice crust and a coarse sugar topping that's a perfect holiday dessert in just an hour!

Ingredients

  • 3/4 cup white sugar
  • 6 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 4 cups fresh blueberries
  • 2 pie crusts
  • 1 tablespoon unsalted butter
  • 1 large egg
  • 1 tablespoon water
  • 1 tablespoon coarse sanding sugar

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat oven to 375 degrees.

  2. Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries and mix them together gently (please be careful to not break the blueberries).

  3. Line pie dish with one pie crust.

  4. Pour berry mixture into the crust, and dot with butter.

  5. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top.

  6. Mix egg with water and brush on pie crust then sprinkle on sanding sugar.
  7. Bake pie on middle shelf of oven for about 50 minutes, or until crust is golden brown.

Nutrition Information

Yield: 8 servings, Amount per serving: 361 calories, Calories: 361g, Carbohydrates: 57g, Protein: 4g, Fat: 13g, Saturated Fat: 5g, Cholesterol: 30mg, Sodium: 258mg, Potassium: 108mg, Fiber: 3g, Sugar: 28g, Vitamin A: 120g, Vitamin C: 7.2g, Calcium: 16g, Iron: 1.5g

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Keywords: Blueberry Pie, How to Make Blueberry Pie
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Collage of Blueberry Pie photos

About the Author

Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

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Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories:

Christmas Fruit Desserts Holiday Recipes Pies & Pastries Recipe

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Comments

  1. Baked this Blueberry pie for Father’s day function at church. It was a hit. It is so perfect. At first I thought 6 tbsps. of Cornstarch would be too much. But it turned out just the right thickness. Very delicious recipe. This is a keeper!

  2. Proceeded to make this pie because the picture looked so awesome. I did use fresh blueberries and followed the recipe as shown, except i did mix cornstarch mix into the fruit instead of ‘sprinkling on top’. It came out very dry not juicy as it shows also sugar was grainy not completely melted into pie.
    Very disappointed after the time and money spent !
    I felt there was way too much cornstarch in this recipe, especially when I compared to other recipes afterwards. I there a typo here; it shows 6 tablespoons of cornstarch shouldn’t it be 6 teaspoons?

    1. No, you didn’t do anything wrong mixing it in the fruit, the reason I say to sprinkle is because when people mix blueberries they tend to bruise/break them so I said to sprinkle it over just to avoid any being broken. As the entire blueberry mixture goes into the pie it should all bake together anyway.

      Regarding the cornstarch, I definitely used a full 6 tablespoons and it was as juicy as pictured. Did you level off the cornstarch when measuring? If you scoop your cornstarch and it packs it into your spoon that could be overpacking the cornstarch too. Did you scoop the tablespoons of cornstarch? Perhaps it could be that there was more than 6 tablespoons in the mixture. The recipe was tested more than 5 times with the 6 tablespoon amount. Less than the 6 tablespoons led to a watery filling.

        1. So sorry to hear that it was runny! Sometimes the fruit holds a lot of water and that can happen. Next time, you can always add more cornstarch if you feel like the consistency is not going to be right.

  3. what a great recipes – and i love how easy you have made it. Blueberry pie is the best and I can’t wait to try yours 🙂

  4. Oh my look at that, I love the way a good old fashioned deep fruit pie looks… So glad that you mentioned how good it freezes, I mainly cook for two so a big pie like this is overkill, but the idea of freezing up portions is fab.

    1. I like to use this one:
      RECIPE FOR A DOUBLE-CRUST PIE CRUST: 2 cups flour flour 1/2 teaspoon salt 2/3 cup butter, frozen and cubed 6 tablespoons ice water Add the ingredients to a food processor and pulse until the ingredients just come together in pea sized crumbles. Form into two even balls, knead into a ball quickly and wrap in saran wrap and place in fridge until needed.