A simple, classic Blueberry Pie Recipe! This is an easy recipe made completely from scratch. The fresh flavor of the berries really shines through here for the best pie recipe of your life! Includes lots of step-by-step photos for a perfect lattice-top, and a how-to video!
Your New Favorite Blueberry Pie Recipe
Hello, perfect, classic, beautiful blueberry pie. With your juicy, plump, fresh blueberry filling. Your flaky, buttery, foolproof pie crust. Your deceptively simple woven lattice top crust that just barely conceals that bubbling, juicy, berry interior…
I’m not drooling, you’re drooling.
Today’s recipe is a classic, un-fancy and effortlessly perfect blueberry pie. It’s a bit fussier than the blueberry cobbler I recently shared, but surprisingly simple with a straightforward filling that lets the flavor of our fresh blueberries really shine through and practically guarantees you’ll never again be able to enjoy the taste canned pie filling. We’re encasing our filling in my favorite foolproof pie crust (the one where the food processor does all your heavy lifting). Things just don’t get much better than this, honestly. Let’s get started.
All About the Filling
There is no other pie filling that’s as simple to make as blueberry pie filling. There’s no peeling, coring, or pitting required. No squeezing and zesting of five thousand teeny tiny baby limes (Ahem, looking at you, key lime pie!). To make the filling, you simply toss everything together in a bowl and… then toss it in a pie crust and bake.
Seriously, that’s it. You’ll need:
- Fresh blueberries. OK OK, or frozen, more on that below.
- Cornstarch (if you’re in the UK you probably know this as cornflour), to thicken your pie and keep it from being a runny mess.
- Sugar, feel free to adjust this by adding more or less depending on the sweetness of your berries.
- Salt. Just a pinch for flavor.
- Lemon juice.
Then just throw everything together and stir until everything is happily combined!
Can I Use Frozen Blueberries?
Yes, you absolutely can. If you have the patience, I recommend allowing them to thaw and then draining them first, though.
How to Make a Lattice Crust (with pictures!)
Lattice crusts are a beautiful way to finish off almost any pie, and despite how intricately woven they may appear, they’re actually simple. Really, really, simple.
See my photos below, then read my corresponding step-by-step instructions just below the pic. Psst, I also have a video in the recipe that shows you exactly how I do this, if that helps!
- Start by rolling out your second pie crust (the first one should be in your pie plate and filled with blueberries already) and cutting it into strips that are even in width (I like mine to be about ¾-1″ wide). You will need 10 strips to make this lattice topping, I usually discard the top and bottom cut because they’re pretty short and because I like a clean cut on either end of my strip. You can use a knife, a pizza cutter, or a pastry wheel to cut your strips. I liked the decorative edge the pastry wheel yields, this is the one I use.
- Evenly place 5 of your strips horizontally over your blueberry filling. Reserve your longer strips for the pieces that need to go over the center of the pie and your shorter ones for nearer to the edge!
- Gently fold back every other horizontal strip halfway. Lay down one long strip vertically in the center of the blueberry pie, perpendicular to the horizontal strips.
- Take your strips that were folded back and lay them over the long vertical strip. Leave them laid out, and now fold back every other horizontal strip. Place another vertical strip, onto your pie beside the first one (not too close, you’ll want to evenly space your strips!).
- Repeat the process with your third strip. Now we’re getting somewhere!
- Half of our pie is looking great! Now onto the other half. Repeat the process on the other side.
- This is what your pie should look like once you’ve finished weaving your lattice topping. Take this opportunity to shift and straighten up your strips as needed. You should still have excess pieces of dough hanging over the edge of the pie plate.
- Trim that excess dough from the strips so that each strip ends at the edge of the pie plate. Now, take the excess dough from the bottom crust and carefully fold it over the edge of each strip.
- If desired, flute the pie crust (see my video if that’s helpful) and then be sure to brush the top with egg wash and sprinkle with sugar (optional!). Now we’re off to the oven.
Whew! Did I over-complicate that? I hope not. It’s much easier to show it than explain it, so I hope either the visual or the instructions (or a mix of the two!) got the point across!
The written explanation truly makes everything seem more complicated than it is, but follow the visual and you’ll have a stunning lattice-topped pie in no time.
Can I Freeze This Recipe?
Yes! Once the pie has finished baking, allow it to cool completely. Wrap it tightly in plastic wrap and foil (I usually do both, you want to make sure the wrapping is airtight so the pie doesn’t get frostbitten), and freeze. Blueberry pie will keep in the freezer for several months.
More Favorite Pie Recipes!
Now, how do you enjoy your blueberry pie? Plain? Topped with whipped cream? Served warm with vanilla ice cream?
However you do it, enjoy! I can’t wait to see your beautiful lattice-topped pies on Instagram and in my Baker’s Club! Enjoy!
Be sure to check out my video at the bottom of the recipe!
- 2 Pie crust recipe you will need two standard sized pie crusts, you can use store-bought or click the link to make my easy pie crust, the recipe will need to be doubled.
- 5 heaping cups fresh blueberries¹ washed and picked over (just over 1.6 lbs, or 730g)
- 3 Tablespoons cornstarch
- ⅔ cup granulated sugar (135g)
- ¼ teaspoon salt
- 1 ½ Tablespoons lemon juice
- 1 egg
- 2 teaspoons water
- 1 ½ Tablespoons butter cut into small pieces
- Granulated sugar for sprinkling
- Marble slab
- First make your pie crust according to recipe instructions (in link in Ingredients). Allow to chill as instructed (skip this step if using store-bought pie crust).
- Preheat oven to 375F (190C).
- While pie dough is chilling, combine blueberries, cornstarch, sugar, salt, and lemon juice in a large bowl. Stir well until ingredients are well-combined, then set aside until your pie dough is finished chilling.
- Once dough has chilled, place one pie crust on a clean, floured surface and roll out into a 12” circle and place into a 9” pie plate (there should be some dough left hanging over the sides of the pie plate, this is good, don’t trim it, you’ll need it later).
- Whisk together your egg and 2 teaspoons of water to make an egg wash. Use a pastry brush to gently brush the pie crust². Set egg wash aside, you’ll need it again a bit later on.
- Give your berries one more stir and then pour evenly into pie dish. Dot the top of the berry layer with your butter pieces.
- Roll out your second pie crust to a 12” circle. To make a lattice-designed topping³, use a knife, pizza cutter, or pastry wheel (see link above recipe for the one I used) and cut 1” strips out of the pie dough.
- Follow the photo instructions in the post above to make a lattice pattern by evenly spacing 5 pie strips horizontally and weaving vertical strips through pie dough (see photo in post or see the video below the recipe for visual).
- Trim excess pie dough from the strips and then take the excess pie dough (hanging over the pie plate from the first crust you placed) and fold that over the edge of the strips (again, see photo or video for visual guidance).
- Brush lattice topping with egg wash. Generously sprinkle with granulated sugar, if desired.
- Transer to center rack of 375F (190C) oven and bake for 50 minutes or until crust is golden brown and center of pie is bubbling.
- Allow to cool before slicing and enjoying! If desired, top with vanilla ice cream or homemade whipped cream!
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Recipe originally published June 12th 2019
Made this yesterday. It is absolutely delicious!! Very easy to make! What a great recipe!! Thanks for the recipe.
Emily @ Sugar Spun Run
So glad you enjoyed it, Mary! 🥰
I’m making this recipe this weekend! Looks delicious and I’m obsessed with blueberries – I keep a big bag of frozen bb on hand at all times, so thank you for posting special instructions for those.
Emily @ Sugar Spun Run
We hope your pie turns out beautifully, Heather! Enjoy 💙
Hi Sam is there a way we can use Splenda with this recipe and the apple pie recipe ? If we can what would be the ratio of regular sugar to Splenda ? Thank you!
Hi Mayra! Unfortunately I’m not sure how it would go because I don’t bake with splenda too often. Hopefully someone else can chime in with some insight. If you do try it I would love to know how it goes. 🙂
I made this today, after my 12 year old pie loving son told me blueberry would be his favorite pie “if blueberry pie is a thing”…and I told his YES it is a thing! And one of MY favorites.
This pie turned out just AMAZING! And I used frozen blueberries! It was a bit liquify, but not too bad, and it was still warm so that may lessen as it cools. Regardless, it was still delicious!! I can’t wait to try it with fresh blueberries when I can get them at a better price!
Thank you for this great recipe!
I’m so glad everyone enjoyed it so much, Robynne! 🙂
Tastes great but VERY liquidy. Any suggestions?
Hi Wendy! If you used frozen berries did you thaw and drain them first?
Robert D Brunn
Nice to control caloric intake, using fresh berries.
As usual delicious. If I may add a small suggestion, don’t over mix berries. Over mixing breaks them down and could cause a juicy pie. Be generous with Cornstarch and I brush a thin layer of jam on bottom of crust to prevent sogginess . Perfect pie
I am so glad you enjoy it so much, Michelle! Great tips! 🙂
The crust is delicious. Separate review on that page.
The filling would have been perfect, but I do not recommend using frozen berries. I only had 3 cups of fresh and supplemented the rest with frozen, which I dried on paper towels and blotted lightly. They were still too wet. Also, I didn’t dry the fresh berries after I washed them. The overall result was just too much liquid. I would say that if you don’t have fresh berries, make something else.
Perhaps for this reason, the pie took way longer to bake. Much of the voluminous liquid spilled out, thank god, after which the cooking seemed to speed up. It wasn’t a complete disaster. It’s not pretty and far from perfect, but the errors are mine, not the recipe’s.
Sugar Spun Run
Mary, I am so sorry that this happened. You are correct, if the fruit obtains a lot of water it will cause this to happen, thawing should prevent this though. On the positive side, it should still taste delicious! 🙂
Yaaas Miss Spun Run, this is just the what you have said it is – the classic blueberry pie – echos of summers past come right back to you as you take a bite. Perfect easy pie crust, lovely filling just firm enough to make pretty slices – berries bursting with sweet goodness. Did Sam say it was easy? – Let me tell you, I’ve been baking through her recipes this summer, and conclude that Sam’s word is true – no hype here.
In June, for just a few weeks, my friend Jenny and I run out to a plantation in Mississippi just at daybreak to pick a bucket of the sweetest, fattest, juciest blueberries for pie and cobbler. This pie recipe did them justice, mmm hmmm. Thank you ma’am!
Wow that is quite the testament! Thank you so much, Leslie. I am so glad you enjoy the blueberry pie so much. I would love fresh blueberries from a plantation. I hope you’ve tried the blueberry cobbler as well. 🙂
I tried this blueberry pie and it was incredible! I love the crust!
I am so glad you enjoyed the pie, Pete! 🙂