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    Home » Dessert » Pie » Blueberry Pie

    Blueberry Pie

    Published: Jun 17, 2021 · Modified: Aug 3, 2023 by Tonia Larson

    This post may contain affiliate links. Please read my disclosure policy.

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    Homemade Blueberry Pie made with plump berries and a flaky crust topped is best enjoyed with a scoop of vanilla ice cream on top!

    slice of blueberry pie with vanilla ice cream on top

    Blueberry pie is a classic that is delicious using fresh berries in the summer. But it can also be made throughout the year for holiday dinners or even as a dessert for a weeknight meal.

    What You’ll Find In This Post

    • Blueberry Pie Ingredients
    • How To Make Blueberry Pie From Scratch
    • How To Make A Lattice Crust
    • Why Use A Pie Shield
    • How To Store Blueberry Pie
    • Other Fruits To Add
    • Frequently Asked Questions
    • More Blueberry Recipes
    a spatula stirring the pie filling

    Blueberry Pie Ingredients

    The star of the pie is the blueberries, of course. Then you’ll just need some sugar, a thickener, and a crust! Scroll down for the complete printable recipe card, including the ingredient measurements.

    • Cornstarch: We used cornstarch as the thickener in this recipe. Mix the cornstarch into cold water and set it aside before you start boiling the berries and sugar. When it is time to add the thickener, it is ready to go!
    • Lemon Juice: I like adding a little lemon juice to my blueberry pies because it compliments the sweetness so well. If you choose not to add lemon juice, increase the amount of water by the same amount.
    • Blueberries: We chose to use fresh blueberries to make this pie, but they aren’t always in season and readily available. You can also use frozen blueberries but keep in mind that it will take a little longer to bring the berries and sugar to a boil.
    • Granulated and Brown Sugar: We chose to use a combination of granulated sugar and brown sugar. Using part brown sugar brings added flavor to the pie. If you prefer, you can choose to use only granulated sugar.
    • Cinnamon: A half teaspoon of ground cinnamon adds flavor, warmth, and spice to the pie, but it can be left out if you prefer.
    • Pie Pastries: This pie has a bottom crust as well as a top crust, so you’ll need two nine-inch pie pastries. I used my recipe for homemade pie crust, but store-bought will work, too if you are short on time. You can also opt to skip the top crust and make the pie with only the bottom crust.
    • Egg White: The beaten egg white gets brushed over the crust to help the sugar stick and to help with browning.
    • Coarse Sugar: The coarse sugar gets sprinkled on the top of the cakes. It will give the crust a little extra sweetness and make it look pretty too. You can use any coarse sugar, such as turbinado sugar or sanding sugar.
    blueberry pie a la mode

    How To Make Blueberry Pie From Scratch

    blueberry pie filling ingredients in a large pot

    To make a blueberry pie from scratch, start by making the filling. You need to boil the filling on the stovetop to thicken it before adding it to the pie crust. Combine the blueberries and sugars in the large pot and bring the mixture to a boil, stirring often.

    cinnamon powder sprinkled over the blueberry pie filling in a pot

    Reduce the heat, add the cinnamon and the cornstarch slurry. Cook while stirring constantly until it is thickened.

    a pie crust with blueberry pie filling in it prior to baking

    Pour the filling into the prepared pie crust.

    an uncooked blueberry pie

    Add the top crust, brush it with beaten egg white, and sprinkle with sugar.

    You can build the lattice on the pie filling or see my instructions below for how to make it on a flat surface and then transfer it to the pie. Or, if you choose to use a whole crust on top, be sure to cut slits in it for venting.

    a baked blueberry pie

    Bake the pie until the filling is bubbly and the crust is golden brown.

    prepare pastry crust lattice

    How To Make A Lattice Crust

    I decided to use a lattice crust for the pie, but you can make it with a full crust with slits cut in it if you prefer. To keep the pastry crust as clean as possible, I made the lattice and then laid it on the pie.

    Cut the pie pastry into strips on a silicone mat and form the lattice. Then, cover it with a piece of plastic wrap and roll it up on a rolling pin. Unroll the lattice on the pie and straighten it as needed. Trim the edges of the pie pastry, fold it under itself, and flute the edges.

    a pie shield on top of the blueberry pie

    Why Use A Pie Shield

    A pie shield is a piece of metal that is used to cover the edge of the pie crust during baking to prevent it from cooking faster than the rest of the crust. If you do not have a pie shield, you can cut strips of aluminum foil and wrap them around the edge of the pie. Remove the pie shield for the last 15 minutes of baking so the fluted edge can brown.

    blueberry pie with a lattice top crust

    How To Store Blueberry Pie

    After you remove the pie from the oven and allow it to cool completely on a wire rack. Cover the pie and store it at room temperature or in the refrigerator for up to two days. To freeze the pie, wrap it tightly with plastic wrap and place it in an airtight freezer bag. Thaw the pie in the refrigerator.

    looking down on half of a baked blueberry pie

    Other Fruits To Add

    You can add other fruits to make wonderful pie combinations. Simply swap out an equal amount of blueberries for the other fruit that you choose. Here are a few suggestions:

    • apple blueberry
    • blueberry cherry
    • peach blueberry
    • triple berry
    • blueberry rhubarb
    the blueberry pie with a piece removed from the serving dish

    Frequently Asked Questions

    Why is my blueberry pie soupy?

    The two main reasons are either it wasn’t baked long enough, or it wasn’t allowed to cool long enough. It is very helpful to thicken the filling on the stovetop before adding it to the pie as directed in this recipe.

    Should I thaw blueberries before baking a pie?

    Yes, you should thaw them before baking a pie to allow the pie to bake evenly and completely through.

    Can I use frozen fruit in a pie?

    Yes, you can use frozen fruit to make this blueberry pie. Add the frozen blueberries to the large pot with the sugar and bring it to a boil as directed. Keep in mind this step will take longer since the frozen berries need time to thaw.

    blueberry pie slice on a plate

    More Blueberry Recipes

    • We love eating Blueberry Cobbler with vanilla ice cream on top!
    • Blueberry Pretzel Salad is perfect for holiday celebrations.
    • This Blueberry Cheesecake Dessert is a family favorite!
    • You can make this No Bake Blueberry Cheesecake ahead of time.
    A slice of blueberry pie on a small plate.

    Blueberry Pie

    Homemade Blueberry Pie made with plump berries and a flaky crust topped is best enjoyed with a scoop of vanilla ice cream on top!
    5 from 1 vote
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    Prep Time: 15 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 1 hour hour 5 minutes minutes
    Servings: 8 pieces
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    Equipment

    White Pie Dish
    Marble Rolling Pin
    Pie Crust Protector Shield
    Sugar In The Raw

    Ingredients

    • ¼ cup water
    • 1 tablespoon lemon juice
    • 5 tablespoon cornstarch
    • 6 cups fresh blueberries
    • ½ cup granulated sugar
    • ½ cup brown sugar
    • ½ teaspoon ground cinnamon
    • 2 9-inch pie pastries
    • 1 egg white beaten
    • ½ teaspoon turbinado sugar or coarse sugar

    Instructions

    • Preheat oven to 425˚F. Line a 9-inch deep dish pie pan with one pie pastry. Place in the fridge.
    • Combine the water, cornstarch, and lemon juice and set aside.
    • Stir together the blueberries, granulated sugar, and brown sugar. Bring the mixture to a boil. Then reduce the heat.
    • Add to the cornstarch and water mixture. Simmer and stir until the sauce is thickened, about 2-3 minutes.
    • Pour the blueberry pie filling into a prepared pie pan.
    • Top with 9-inch pie pastry in either a lattice design or add the whole crust with slits cut into it for venting. Brush with beaten egg white and sprinkle with sugar. Cover the edges with a pie shield or strips of foil.
    • Bake at 425˚F for 15 minutes and then at reduce heat to 350˚F and bake for 35-40 minutes, or until the filling is bubbly. Remove the pie shield (or foil) for the last 15 minutes of baking. Cool completely on a wire rack.

    Video

    Notes

    Storage

    Cover the pie and store at room temperature or in the refrigerator for up to two days. To freeze the pie, wrap it tightly with plastic wrap and place it in an airtight freezer bag. Store it in the freezer for up to two months. Thaw the pie in the refrigerator.

    Nutrition

    Serving: 1slice | Calories: 252kcal | Carbohydrates: 54g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 80mg | Fiber: 3g | Sugar: 39g
    Course: Pie
    Cuisine: American
    Author: Tonia Larson

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    About Tonia Larson

    Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 12+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.

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    Comments

    1. James French says

      July 10, 2023 at 7:37 am

      5 stars
      Easy to follow instructions. Will make this pie for the bake sale!

      Reply

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    Tonia Larson and Brian LarsonHi, We are Brian and Tonia Larson! We hope you enjoy our family-friendly meals, easy side dishes, and tasty desserts!
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