Blueberry Pie

8 servings
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

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.

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.


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 ½ to ¾ 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

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

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!
Yield 8 servings
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 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


  • Preheat oven to 375 degrees.
  • Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries and mix them together gently (please be careful to not break the blueberries).
  • Line pie dish with one pie crust.
  • Pour berry mixture into the crust, and dot with butter.
  • Cut remaining pastry into ½ - ¾ inch wide strips, and make lattice top.
  • 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.


Calories: 361kcal | Carbohydrates: 57g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 258mg | Potassium: 108mg | Fiber: 3g | Sugar: 28g | Vitamin A: 120IU | Vitamin C: 7.2mg | Calcium: 16mg | Iron: 1.5mg

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.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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.


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  1. Made this for my fellowship for the last day of the Feast of Unleavened Bread and they raved about it so much! It was gone so fast that I didn’t even get to try a slice! Had people complimenting me left and right! Awesome recipe, thanks!

  2. This needs to bake longer. I baked as directed and the crust is golden brown and the liquid was bubbling however the cornstarch is not cooked out enough. I think it needs at least another 10 min.
    I also used your crust recipe and it was a dream to roll out.
    Only giving 4 stars because of the cook time.

    1. I’m so sorry I missed this comment. I hope the pie turned out well for you? I know blueberry pie can get very juicy.

  3. This was delicious! I followed the pie crust recipe as well and it was SO good. I came back to this post to find the crust recipe and haven’t been able to, do you know where it went or can you link it to me?

    1. Hopefully this is the one you’re looking for. 🙂
      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.

  4. Best blueberry pie! I made a pie for a dinner party and everyone just loved it. I should have made two! I was a little skeptical at first since the pie is very simple. All the recipes I have seen include lemon which distracts from the blueberry flavor. I baked it in a convection oven and covered the pie after 30 minutes since I waited until the middle juices bubbled for about 10 minutes before taking it out to ensure the filling was cooked enough. Making a lattice crust is fun and makes a more impressive presentation. The pie sliced perfectly- firm but not dry. I will use this recipe for now on—next to try is your apple pie—–

  5. Awesome blueberry pie recipe Sabrina. Definitely a keeper and will share recipe with my family and friends.

  6. Delicious!!! I’ve made this several times since blueberry season is in here in Florida. Everyone I share a piece with just raves about how good it is!

      1. Planning on making this today. Have wild frozen blueberries. Can I used them instead or do I have to modify the receipe somehow?

        1. Yes, frozen will work but you will have to increase the cornstarch mixture, I’d say by at least 2 tablespoons. I prefer fresh though because using frozen makes the pie less sturdy. Good luck!

  7. Made this for Memorial Day weekend and by Monday there was only one small piece left. Because my pies are usually runny, I added an extra tablespoon of corn starch. It set perfectly. Great recipe. Everyone said it was the best they ever had.

  8. I’m going to try this pie. I have a question about the cook time. In the details it says 35 min cook time but in the recipe it says 50. Does it bake for 50 mins? I don’t want to set a timer and over cook.

    1. Thanks for pointing that out. I think it’s a glitch because it’s not allowing me to fix it 🙁 You’ll want to make sure to bake it for 50 minutes. I hope you enjoy it!

  9. I made this blueberry pie for labor day. A little over two months and my family hasn’t gone a week without mentioning it. (I feel a little bad for the lemon meringue I served along with it. The blueberry was definitely the star). I asked for suggestions for Thanksgiving pies this last weekend; I’ve made all the traditional ones in years past. Guess I shouldn’t have been surprised when this blueberry pie won that vote, hands down, no questions asked. That’s why I’m back on this recipe, to make it again!

  10. This is the best blueberry pie recipe I have ever made, tasted and looked at! I got so many compliments when I made it. I am going to make it again now! stays together perfectly no running!

  11. This is the BEST blueberry pie recipe I have ever made ,eaten or even looked at! It is not runny and very easy to make! I got so many compliments and am going to make again! NOW…….??

    1. Aw, thank you for coming back to let me know! I am so happy it’s been a hit for you!

      If you are looking for more fruit pies, can I suggest my Apple Crisp Pie or go really decadent with an Oreo Cookie Pie. 🙂 Let me know if you try either or another yummy dessert on here!

  12. 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!

    1. Thanks so much for taking the time to come back and let me know! I’m so glad everyone enjoyed it.

  13. 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.

  14. 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 🙂

  15. This has to be one of the most delicious blueberry pies I’ve ever seen! Can’t wait to try it!

  16. 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.

        1. You can use a large fork or pastry cutter to the cut fat into the flour. I actually just bought pre made pie crusts for this recipe.