This Easy Blueberry Pie has a bright, flavorful filling from the tangy, lemon juice and fresh blueberries. It has a beautiful golden lattice crust to show off the berries underneath it and I've also included tips on how to make this blueberry pie recipe with frozen blueberries too! You can enjoy this pie all year round!
Each bite of this blueberry pie is paired with a light, flakey crust and a sweet blueberry filling. If you are looking for the best blueberry pie recipe, you just found it.
If you are a fan of blueberries, this is one pie recipe you don't want to skip over. Whole berries are used so when you bite in, the berries burst with sweet juice.
In fact, I have a few more blueberry desserts you have to try! Blueberry Cheesecake with swirls of blueberry sauce inside the cheesecake and this Easy Blueberry Jam is great for when you have an abundance of fresh blueberries on hand.
- Pie Crust - Store-bought or homemade will work.
- Fresh Blueberries - Scroll down to find out how to use frozen blueberries instead.
- Lemon Juice - Skip the bottled lemon juice, fresh is a must!
- Granulated Sugar - Also known as white sugar. It sweetens up the berries.
- Cornstarch - This thickens the pie filling so it isn't just a blueberry soup inside.
- Egg + Water - These two ingredients are used for the egg wash that goes on top of the pie.
How to make Blueberry Pie
Start by preheating your oven. Unroll your pie crust if you're using store-bought and roll the first dough into a 12-inch circle.
If you're using a homemade pie crust, divide the dough in half and roll the first piece out into a 12-inch circle.
Once the first pie crust is rolled out, fold it in half or over your rolling pin and transfer to a 9-inch pie pan. (I linked my new favorite pie pan for you) Work out all of the folds in the pie crust and try to have some dough overhang all around the pan. The whole directions are below.
In a bowl add your cornstarch and sugar. Mix until the cornstarch is incorporated into the sugar. Then add in the blueberries and lemon juice.
Mix the ingredients together, and pour them into the pie crust.
Roll the second half of the pie crust out into a 12-inch circle. Cut the crust into 1-inch wide strips using a pastry wheel cutter or pizza cutter. Begin weaving the strips of the pie crust to form a lattice top.
In a small bowl, you will add egg and water. Whisk well, and then brush all over the pie crust to give it a shiny, golden crust.
Bake as directed and then once done, carefully remove the blueberry pie and allow it to cool completely.
How to Store and Freeze Blueberry Pie
Your blueberry pie should be placed in an airtight container and stored in the refrigerator. Fruit pies can be stored at room temperature for 1-2 days, but they will spoil quickly.
Storing your pie in the fridge allows for longer storage. Refrigerated pie will last 4 to 5 days.
For freezing baked blueberry pie, assemble the pie as directed. Once the pie is baked and cooled to room temperature, place it in an airtight freezer container and freeze.
Once frozen, you can opt to double wrap it in plastic wrap and place it back in the freezer container for up to 2 months.
When you're ready to defrost the pie, remove it from the freezer, remove the plastic wrap, and place it in the airtight container in the fridge overnight. It will be completely thawed and ready to serve the following day.
To freeze your unbaked pie, follow the steps to making the pie and stop just before baking it. Yes, you can even add the egg wash on the top!
Place the unbaked pie in a freezer container and allow it to freeze until solid. Double wrap the pie in plastic wrap, add a layer of heavy-duty foil, and place back in the freezer container.
Then when ready to bake it, place the pie in the preheated oven while it's still frozen. You may need to add 10 to 20 additional minutes to the bake time. If you notice the top getting dark, fold a piece of aluminum foil in half, unfold it and place it on the pie to form a tent.
Frequently Asked Questions
The crust will become golden brown in color, and the fruit mixture will become bubbly and look thicker. You want to ensure the fruit bubbles for around 5 minutes, to ensure all the berries get cooked.
Go right ahead and reach for frozen blueberries, in replace of fresh ones. Most berries are frozen at their peak, so you will have tons of flavor even in frozen berries.
To use the frozen blueberries, let them blueberries thaw and drain off any water after being thawed. Use the blueberries as directed in the recipe.
Lime juice or orange juice can be used instead of lemon juice in a pinch. The lemon is the acidic portion of the pie, and without it, you will find your pie overall lacks. The citrus also helps to break down the berries as they bake in the pie shell.
- 2 pie crusts store-bought or homemade
- 5 cups fresh blueberries
- 2 tablespoons lemon juice
- ¾ cup granulated sugar
- 6 tablespoons cornstarch
- 1 large egg
- 1 tablespoon water
- Preheat the oven to 375 degrees F.
- Place the first crust on a lightly floured surface. Roll the dough out into a 12 inch circle.
- Once your circle is rolled out, fold the dough in half and pick it up and place into a 9 inch pie plate. Unfold the dough and gently push the dough into the bottom and sides, working out all of the folds.
- In a bowl, add in the cornstarch and sugar. Stir until incorporated.
- Add the blueberries and lemon juice to a large bowl.
- Pour the sugar and cornstarch mixture on top of the berries and stir until evenly distributed. Set aside and work on the second crust.
- Roll the dough out into about a 12 inch circle on a lightly floured surface.
- Cut 1 inch wide strips all the way across the circle with a pizza cutter.
- Stir the blueberry filling once again until coated with the sugar and cornstarch and then pour into the pie crust.
- In a small bowl, add in the egg and water. Whisk until thoroughly combined.
- Use a pastry brush and brush the egg wash on the edges of the pie crust.
- Start placing strips of pie dough on the blueberry filling. I always grab the longest pieces and place them in the middle to form a plus sign. Then I work my way outwards with the strips of pie crust interlacing the pieces.
- To weave the pieces, fold every other piece of crust back and then lay the new strip on top of the remaining pieces. Unfold the strips and fold the ones that are now underneath the strip you just placed down. Repeat until the pie crust is covering the top of the pie.
- Gently press down the pieces on the edge of the crust and cut off any dough that hangs farther than ½ inch off the edge of the crust.
- Fold the ½ inch overhang underneath the bottom crust and crimp the edges.
- Place in the preheated oven for 1 hour to 1 hour 10 minutes until the filling appears thick as it bubbles around the lattice crust.
- Remove from the oven and allow to cool completely. Slice and serve.
- Cover with plastic wrap and store in the refrigerator.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)