This blueberry pie is unbelievably delicious, with the perfect fruit-to-sauce ratio and just enough sweetness! It's a blue-ribbon-ready pie that is full of luscious, juicy blueberries blanketed in a buttery, flaky crust. The filling is so versatile and can also be used on ice cream, pancakes, yogurt, and so much more!
Homemade Blueberry Pie From Scratch
If it’s your first time baking a pie, my homemade blueberry pie is the perfect place to start! It’s an easy, straightforward recipe that requires very little effort or cleanup.
Juicy blueberries get tossed with sugar, cornstarch, lemon zest, and cinnamon to make an amazing filling. The blueberries get all wrapped up in a buttery crust and baked to perfection!
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I love to use fresh, ripe blueberries for this recipe, but you can easily use frozen blueberries. No matter what you use, the blueberries bake up in a thick, sweet, and gooey filling that tastes absolutely amazing. All it needs is a scoop of your favorite ice cream on top!
Making a pie from scratch is so much easier than it seems! I have tips and tricks to help you make an incredible, diner-worthy pie. Everyone will be so impressed – including you!
❤️ Why You'll Love This Recipe!
- A Perfect Pie! This pie is an absolute delight! The crust is beautifully crisp, and the filling is perfectly sweet!
- A Versatile Filling! You can make this pie filling and use it on just about any dessert you want!
- A Simple Recipe! My pie recipe is absolutely fuss-free! You’ll be so amazed at how easy it is to make!
🥘 Blueberry Pie Ingredients
I keep this simple blueberry pie recipe easy with no fancy ingredients! Not the season for fresh blueberries? You can easily substitute frozen!
- Sugar – 1 cup of sugar. Use granulated white sugar here to help sweeten and set our blueberries!
- Cornstarch – 6 tablespoons of cornstarch. Cornstarch mixed with sugar helps to set the blueberries to make a perfectly sliceable pie!
- Lemon – 1 large lemon. You'll want both the zest and juice. Alternatively, you can use 2 to 3 tablespoons of bottled lemon juice for the pie.
- Ground Cinnamon – ½ teaspoon of ground cinnamon. I love the rich, spicy-sweet flavor the ground cinnamon gives to the pie filling.
- Salt – We just need a pinch of salt to help balance all the flavors of the pie!
- Blueberries – 6 cups of blueberries. Fresh is best, in my opinion, but you can easily use frozen, thawed blueberries instead!
- Butter Double Pie Crust – One 9-inch double butter pie crust. Make my easy recipe, or use a store-bought crust!
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Blueberry Pie
This homemade pie is easier to make than you might think! The only special equipment this easy homemade blueberry pie needs is a pie plate! You can easily use a store-bought foil pie plate if you don’t already have one.
When finished, you will have one 9-inch blueberry pie.
Assemble The Pie
- Prepare. To start, preheat your oven to 400°F (205°C/Gas Mark 6). Then, zest and juice 1 large lemon, removing any seeds.
- Combine filling ingredients. While the oven preheats, in a large mixing bowl, combine the filling ingredients: 1 cup (200 grams) of granulated white sugar, 6 tablespoons (48 grams) of cornstarch, the zest and juice of 1 large lemon, ½ teaspoon (1 gram) of ground cinnamon, and 1 pinch (0.1 grams) of salt. Stir to combine, then gently fold in 6 cups (888 grams) of fresh or frozen, thawed blueberries. Set aside.
- Roll out the crust. Using the first half of your pie dough, roll out the dough and place it into your 9-inch pie plate (reserve the other half to top the pie). Then, fill the crust with your blueberry mixture (stir the blueberry mixture again before adding to redistribute the cornstarch). Dot with butter.
- Top the pie. Next, roll out the second crust and carefully top the pie. You can crimp the edges using your fingers or a fork, then cut 4 to 5 slits in the pie to allow steam to escape. Or, you can cut the top pie crust into 1-inch slits, then weave to create a lattice topping.
Bake, Cool & Serve
- Bake the blueberry pie. Once you’ve prepared your pie, place it on a baking sheet lined with foil or parchment to catch any dripping juice from the filling. Transfer the pie to the center of your oven’s middle rack and bake at 400°F (205°C/Gas Mark 6) for 45-55 minutes.
- Cool and serve. Your pie is done when the crust is golden and the filling is thickened and bubbly. Remove it from the oven, then allow to cool at room temperature for 2 hours before serving.
🍴 What To Serve With Blueberry Pie
My homemade blueberry pie is perfect enough to win any contest! A slice of this pie is absolutely delicious on its own – but who doesn’t want a big scoop of ice cream?
Serve this pie with a generous scoop of vanilla bean ice cream, and let the magic happen. Enjoy!
💭 Tips & Notes
- If the pie begins to brown too much, you can cover it with a sheet of aluminum foil. Every oven is different, but for mine, I was able to bake the pie for the full 55 minutes at 400°F (205°C/Gas Mark 6) without any burning.
- Try using a lattice cutter! If you prefer a lattice topping, I recommend using a lattice cutter with fluted edges to make cutting even, pretty strips so easy!
- Using frozen blueberries? Make sure to thaw them first! After thawing, drain away the liquid that will collect in the bag. More juice will be drawn out when you add sugar, so you don’t want the pie to get too runny!
- Can’t find cornstarch? Try using potato starch! Potato starch is another great thickener for fruit pies that can be substituted in an equal amount.
- Make sure to mix the filling before adding it to the crust! Starch tends to sink to the bottom when the filling sits, so make sure you stir the filling very well, scraping the bottom if necessary.
🥡 Storing & Reheating
Depending on your preference, fruit pies can be stored wrapped in a layer of plastic cling film at room temperature or in your refrigerator for 2 to 3 days.
Freezing
You can easily store this delightful blueberry pie in your freezer for up to 6 months! Make sure to first wrap the cooled pie in two layers of plastic cling film or a layer of plastic cling film and a sheet of aluminum foil.
Let the pie thaw in your fridge overnight before reheating.
See my ultimate guide for How To Freeze Fruit Pies.
Reheating Blueberry Pie
The best way to reheat a pie is in the oven! Preheat your oven to 350°F (175°C/Gas Mark 4), then place the unwrapped pie on a lined baking sheet. Then, put the pie into your oven and bake for about 20 to 30 minutes or until the pie is heated through and bubbly. Make sure to let it cool down before serving.
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❓ FAQ
Starch is needed in a pie to help the fruit juices thicken! The heat of your oven causes the starch to bond with the water and sugar to create a network of starch that transforms the blueberry mixture into a thickened, cohesive filling.
If you don’t use starch in a pie, the filling will be watery and unable to be sliced properly!
Sure! But don’t use the canned stuff – make my easy blueberry pie filling recipe instead!
You can make the filling ahead of time, and you can easily turn it into this fantastic pie! I love freezing pie filling and pie dough so that I can make a quick homemade pie for any occasion.
Nope! Since this pie does not contain any dairy or egg products, you can leave it out at room temperature (covered) for 2-3 days. Of course, you can also store it in the fridge if you like.
🥧 More Delicious Pies
- No Bake Strawberry Cream Pie - Graham crackers, gelatine, fresh strawberries, and whipped cream make up this tasty pie.
- Pumpkin Pie - A classic holiday favorite that is loaded with warm spices.
- Blackberry Cream Pie - Graham cracker crust is filled with a blackberry cream filling and then chilled.
- Blackberry and Apple Pie - Refreshing fruit pie that combines both apples and blackberries.
- Sweet Potato Pie - A creamy and delicious Southern classic that is perfect for the holidays.
- Pecan Pie - A sweet and rich Thanksgiving-worthy pie that belongs on every dessert table.
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📖 Recipe Card
Blueberry Pie
Ingredients
- 1 cup sugar
- 6 tablespoon cornstarch
- 1 large lemon (zested and juiced, or use 2-3 tablespoons lemon juice)
- ½ teaspoon ground cinnamon
- 1 pinch salt
- 6 cups blueberries (fresh or frozen, thawed )
- 2 tablespoon butter (cubed)
- 1 9" butter pie crust (see recipe, or use store-bought crust)
Instructions
- To begin, preheat your oven to 400°F (205°C/Gas Mark 6) and zest the lemon.1 large lemon
- While the oven has preheats, grab a large mixing bowl and mix together the 1 cup sugar, 6 tablespoon cornstarch, 1 large lemon zest & juice, ½ teaspoon ground cinnamon, and 1 pinch salt. Then gently fold in your 6 cups blueberries until combined.1 cup sugar, 6 tablespoon cornstarch, 1 large lemon, ½ teaspoon ground cinnamon, 1 pinch salt, 6 cups blueberries
- Roll and place half of the crust into your pie plate (reserving the other half to top the pie). Fill the crust with your blueberry mixture and dot with the cubed butter.1 9" butter pie crust
- Top with the remaining crust. Cut 4 or 5 slits in the pie crust to allow steam to escape OR cut the top half of your crust into 1-inch strips and create a lattice by weaving them across your pie.
- Place your pie on a baking sheet to catch any messy drippings then transfer to the center rack and bake at 400°F (205°C/Gas Mark 6) for 45-55 minutes.
- Your pie is done when the crust is golden and the filling is bubbly. Remove it from the oven then allow to cool at room temperature for 2 hours before serving.
Equipment You May Need
Notes
-
- If the pie begins to brown too much, you can cover it with a sheet of aluminum foil. Every oven is different, but for mine, I was able to bake the pie for the full 55 minutes at 400°F (205°C/Gas Mark 6) without any burning.
- Try using a lattice cutter! If you prefer a lattice topping, I recommend using a lattice cutter with fluted edges to make cutting even, pretty strips so easy!
- Using frozen blueberries? Make sure to thaw them first! After thawing, drain away the liquid that will collect in the bag. More juice will be drawn out when you add sugar, so you don’t want the pie to get too runny!
- Can’t find cornstarch? Try using potato starch! Potato starch is another great thickener for fruit pies that can be substituted in an equal amount.
- Make sure to mix the filling before adding it to the crust! Starch tends to sink to the bottom when the filling sits, so make sure you stir the filling very well, scraping the bottom if necessary.
- To store: Fruit pies can be stored wrapped in a layer of plastic cling film at room temperature or in your refrigerator for 2 to 3 days.
- To freeze: You can easily store this delightful blueberry pie in your freezer for up to 6 months! Make sure to first wrap the cooled pie in two layers of plastic cling film or a layer of plastic cling film and a sheet of aluminum foil. Let the pie thaw in your fridge overnight before reheating.
- To reheat: The best way to reheat a pie is in the oven! Preheat your oven to 350°F (175°C/Gas Mark 4), then place the unwrapped pie on a lined baking sheet. Then, put the pie into your oven and bake for about 20 to 30 minutes or until the pie is heated through and bubbly. Make sure to let it cool down before serving.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
kathryn l lauterberg says
Do you need to to dot with butter before putting on the top crust?
Angela @ BakeItWithLove.com says
Yes! I'll fix that, thanks for asking!
Mudi says
Ow My Pie!
Echt Wonderfull!
Ik was al een lange tijd opzoek naar een ´Old Granny Farming´ recept
om zelf zo´n deeg en taart te maken. Via jouw blog gevonden, geprobeerd en het resultaat was Echt Wonderfull! So Yummi.
Had voor mijn 8 inch. bakvorm wel veel deeg over en bewust niet alle vulling erin gedaan omdat ik een mooie lage taart wilde en dat is gelukt. maar dat geeft niet daar gaan we nog lekkere kleine taartjes nog van maken. Recept Opgeslagen! 🙂
Thanks For Sharing
Liefs,
"Oh My Pie!
Truly Wonderfull!
I had been looking for an 'Old Granny Farming' recipe for a long time
to make such a dough and cake yourself. Found it through your blog, tried it and the result was Really Wonderfull! So Yummi.
Had for my 8 inch. baking tin left a lot of dough and deliberately not put all the filling in it because I wanted a nice low cake and that worked out. but that doesn't matter, we're going to make some nice little cakes out of it. Recipe Saved! 🙂"
Mudi
mary says
Just made this. WOW so easy and the best blueberry pie I ever made. I used the pillsburry ready crust worked great. You are a genius THANKS!!!!!
Susan says
Very delicious and easy recipe. Thank you Angela.
Anonymous says
What do you do about the top of the pie if you use a store bought crust?
Angela @ BakeItWithLove.com says
The store bought crusts that come in a box of two sheets are ideal for making this pie (they come in a rectangular box rather than a pie pan). However, if you only have a single bottom half to your pie crust you could also try my brown sugar streusel topping over the blueberries in the last 15 minutes of baking time. Enjoy!!