Easy Blueberry Pie Recipe | 7 Simple Ingredients!

Make this easy blueberry pie recipe no matter the season – use frozen or fresh blueberries for a sweet, juicy filling in a flaky golden brown crust!

We’re big pie fans in our house. Key Lime Pie, Chocolate Pie, Pumpkin Pie, Blueberry Coconut Cream Pie…all are delicious and requested often.

While thumbing through a cookbook as I was planning our monthly menu, Mr. Crumbs caught a glimpse of blueberry pie.

For DAYS he asked for blueberry pie. But it’s not blueberry season year-round…the blueberry pie recipe would have to wait.

And so, it did.

For a whopping 24 hours.

As it turns out, you don’t need fresh berries to make pie – frozen work just as well! Silly Mom, as the kids would say.

And Mr. Crumbs lucked out. There just so happened to be a bag of frozen berries in my freezer without a destination dish. (They were leftover over from early in the summer when I wasn’t able to find frozen strawberries and had to pick them out of a bag of mixed berries!)

That day, we ate one of the best blueberry pies I’ve ever had.

BEST BLUEBERRY PIE RECIPE

Not only is this the best blueberry pie recipe ever, but it’s also:

Healthy. Blueberries are antioxidant powerhouses, and you get a whopping 6 cups in this pie!
Perfect for every season. Blueberry pie is perfect served year-round. Enjoy fresh blueberry in the summer season or use frozen blueberries for your Thanksgiving holiday pie! In every season, it’s amazing.
Easy. Make the crust, make the blueberry pie filling, and bake. Done!
Frugal. With a list of simple ingredients found at any supermarket, this pie is a no-brainer. And it’s fun to make!

Close up view of homemade blueberry pie with a lattice top crust.

INGREDIENTS FOR EASY BLUEBERRY PIE

I love how simple this blueberry pie recipe is! Here’s what you need:

Homemade pie crust. This pie crust recipe is so easy! You can use a store-bought refrigerated pie dough in a pinch but be sure to check the ingredients list to avoid the extra fillers and sweeteners.
Fresh or frozen berries. We obviously loved using blueberries for this pie, but strawberries, raspberries, blackberries, or a mix of berries work too!
Lemon juice. Just a bit of tart citrus enhances the sweetness of the blueberries. I usually skip the lemon zest.
Granulated sugar. I like Turbinado or coconut sugar. Mix in with the berries for sweetness, plus sprinkle some on top of the pie for that perfect golden brown crust.
Cornstarch. This is my thickener of choice for blueberry pie. You get perfectly thickened blueberry pie filling without a soggy crust.
Butter. Start with cold butter, which melts into the filling and keeps it from bubbling over.
Milk. Just a bit to brush on the top crust to help the sugar adhere. (We’re doing this instead of an egg wash.)

Can I use a canned blueberry filling for blueberry pie?

Since this is such a quick and easy recipe with fresh real-food ingredients, there’s really no need to use canned blueberry pie filling. Plus, a canned filling is likely to include high fructose corn syrup and other fillers, which are yucky ingredients that we ditched a long time ago…and we’ve never looked back! Follow this easy blueberry pie filling recipe and you won’t miss the canned stuff either!

HOW TO MAKE A BLUEBERRY PIE STEP-BY-STEP INSTRUCTIONS

Step 1. Prepare both homemade pie crusts. Using a rolling pin, roll one out to approximately 12 inches in diameter on a lightly floured surface and place the pastry into a 9-inch pie pan; set aside.

Ingredients to make a homemade blueberry pie in a large mixing bowl, including frozen blueberries, sugar, and cornstarch.

Step 2. Toss together berries and lemon juice in a large bowl. Add sugar and cornstarch and stir gently to coat the berries evenly. Pour the blueberry mixture into the pie dish and dot the filling with the cold cubed butter.

Up close view of the lattice crust of homemade blueberry pie before baking.

Step 3. Roll out the second pie crust into 12 inches and cut into 1″ strips. Make a lattice crust by placing the longest strip across the center of the pie. Place the second-longest strip perpendicular to the first. Alternating directions (top to bottom, then left to right), place the remaining strips on the pie leaving about ½ – 1 inch between each strip.

Gently lift up the strips and crisscross them to create a woven look. When the lattice is complete, fold the bottom crust over the ends of the lattice top and secure by pinching the dough together. Crimp the edge all the way around. Brush the top of the crust with milk and sprinkle with sugar.

Step 4. Preheat the oven to 400 degrees and bake the blueberry pie for 50-60 minutes, until the fruit is bubbling, and the crust is golden. Let cool for at least one hour before serving slices, since the blueberry pie filling will continue to thicken as it cools.

Store leftover blueberry pie in the refrigerator for up to 4 days.

TO SERVE HOMEMADE RECIPE – BLUEBERRY PIE

This recipe – blueberry pie would be absolutely delicious served on a pie plate with a scoop of Vanilla Ice Cream, or a dollop of fresh Whipped Cream.

EASY BLUEBERRY PIE RECIPE FAQS

What if the pie crust edges are cooking too fast?

Check your pie about halfway through and if the edges are cooking faster than the pie you can cover them up. Use aluminum foil to cover the edges.

Do you have to thaw frozen blueberries before baking a pie?

Nope. Just toss them in frozen and you’re good to go! If you thaw them first, doing so can alter the moisture content and potentially make the pie soggy.

How do you thicken a blueberry pie?

The cornstarch is used in this easy blueberry pie recipe as a thickener. Other recipes might call for sugar, flour, or tapioca. But I prefer just to use cornstarch to keep my blueberry pie from being runny.

Should I prebake my crust for blueberry pie?

Nope! You can simply prepare your Homemade Pie Crust and pop it into your pie plate. Add the blueberry pie filling and the top crust and bake everything together.

MORE EASY PIE RECIPES

Fight Inflation Workshop!

Blueberry Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review