This Blueberry Pie is made with fresh or frozen blueberries and a buttery homemade pie crust! Make with crumble or pie crust topping!
See the step by step recipe video down in the recipe card.
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Summer is on its way and there is no better way to use those summer blueberries than this Blueberry Pie!
With a golden, buttery crust (my favorite homemade pie crust!) and sweet, thick blueberry filling, it’s perfect with a generous scoop of vanilla ice cream slowly melting over the top.
Fruit pies are one of my favorite desserts for summer (and all year!) because they are easy to prep ahead, bake ahead, or freeze and serve later.
They really make summer entertaining a breeze!
How to make Blueberry Pie:
- I start with my favorite homemade pie crust (the same one I use in this Banana Cream Pie, this Coconut Cream Pie, and this Strawberry Pie) — make it ahead or allow time to refrigerate so that it is cold when you are working it.
- Divide your pie crust in half (this recipe makes a full double crust, so if you are making a lattice pattern you may not need quite the full amount — save it or bake it up into mini quiche!) and press half into a pie plate.
- Toss together blueberries, sugar and corn starch — do this in a separate bowl so you are not messing up your bottom crust! I like to keep my filling simple and all about those blueberries, but I’ve included some fun additions below!
- Top and bake: you can roll out the second half of the pie crust and cover the pie completely (be sure to poke some steam holes in the top), or you can do a lattice top, or roll it out and cut out fun shapes to dot around the top of the pie before baking.
Variations and Substitutions:
- Sub in some raspberries, blackberries or chopped strawberries — or use a combination of all four for a mixed berry pie.
- Add in some ground cinnamon, vanilla extract, or lemon zest for an extra burst of flavor.
- Use the same recipe to make mini pies or tarts in a muffin pan — perfect for entertaining or storing some in the freezer!
- Use the same recipe to make a sheet pan pie — you will want to double the recipe if you’re going this route!
How to make a lattice pie crust:
Making a lattice crust is easier than you think! Here are some photos to help you along the way.
- Roll our the top half of your dough into one large circle.
- Cut the pie dough into thin strips, about 1/2-3/4″ wide.
- Lay several strips of pie dough across the pie, all in the same direction, leaving a small space in between each strip.
- Lift up alternating strips of pie dough, and lay one strip of pie dough perpendicular to the rest — it will be over one, then under the next, and repeat.
- Lay all strips of pie dough down, and repeat with the strips that were laying flat the first round. Repeat until lattice is complete.
Can I use frozen blueberries?
This is one of my favorite ways to use frozen blueberries. You will want to add an extra tablespoon or two of corn starch if using frozen blueberries, but you don’t need to make any other changes.
Make a Blueberry Crumble Pie:
Halve the pie crust recipe below (or make a double and stick half in the freezer to make this Strawberry Cream Cheese Pie later on!), and use the crumble recipe from this Streusel-Topped Fresh Strawberry Pie to top this Blueberry Pie.
It’s a fun cross between crisp and pie — the best of both worlds!
How to freeze pie:
Fruit pies are a great addition to a well-stocked freezer! They are perfect for last minute guests.
Freezing a fully baked pie:
You can prepare and bake the pie according to directions below, then cool completely, wrap tightly and freeze up to 3 months.
To serve, thaw at room temperature for a couple of hours, then bake at 350 degrees F for 30-40 minutes until warmed through.
Freezing Blueberry Pie before baking:
To freeze before baking, prepare the pie according to the directions below up to the point of baking.
Place, uncovered, in the freezer and freeze for 2-3 hours until solid. Wrap tightly in a plastic bag or with plastic wrap and foil, and freeze up to 3 months.
To serve, place frozen unbaked pie directly into the oven. Bake at 350 degrees F until heated through, crust is golden, and filling is thickened and bubbly.
More blueberry recipes you’ll love!
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- 2 pie crusts (a double batch of my homemade pie crust recipe)
- 5 cups fresh or frozen blueberries (675 grams)
- 3 tablespoons corn starch (4 tablespoons for frozen berries)
- 3/4 cup granulated sugar (150 grams)
- 1 egg
- 1 tablespoon water
- Preheat oven to 425 degrees F
- Take half of the pie dough — enough for one crust — and roll it so that it is slightly larger than your pie plate (I use a 9" pie plate).
- Place in an ungreased pie plate and press into the corners and up the sides. Trim any very long edges (not all the way!) and fold remaining overhang under itself to form a thick edge (this helps to prevent burning).
- In a large bowl, stir together blueberries, sugar and corn starch and pour into bottom crust.
- Roll out second half of pie dough (one crust) and place over top of the blueberries, trim and crimp the edges as desired, or you can make a lattice crust as shown above if desired. If you use a full top crust, be sure to poke holes in the top to allow the steam to escape.
- Whisk together egg and water and brush over the top crust (this is optional — it just helps the crust to brown nicely).
- Bake at 425 degrees F for 20 minutes until light golden brown. Cover with foil, reduce heat to 350 degrees and continue baking until filling is thick and bubbly, about 30-50 minutes (frozen berries will take longer).
- Let rest at room temperature or chill for 2-3 hours before serving for cleaner slices that are still slightly saucy. Let chill overnight in the refrigerator for perfectly clean slices.
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