Blueberry Pie Recipe – Crazy for Crust

This classic Blueberry Pie recipe can be made with a lattice, a double crust, or a crumble topping. Use fresh or frozen blueberries to have this easy classic pie recipe all year long.

This is one of our FAVORITE ways to make an easy blueberry pie – which way will you make it?

slice of blueberry pie with ice cream

Why this is the BEST Blueberry Pie Recipe

I may not be a huge blueberry fan, but I do love blueberry pie. This classic pie recipe is perfect all year long: serve it in summer after blueberry picking or use frozen berries to serve it for Thanksgiving dessert. A classic fruit pie recipe is something everyone needs in their recipe box, and this one is a keeper.

I’ve made lots of berry pies over the years (blackberry and berry crumble, and even a crumble blueberry) and I’ve finally come up with the BEST fruit pie filling recipe. This filling recipe is easy, just has a few ingredients, and can be used for any fruit or berry pie. It produces the perfect texture and won’t be too runny!

Blueberry Pie is such a classic recipe and this method will net the perfect pie every time, no matter what you top it with!

overhead shot of blueberry pie with lattice

Blueberry Pie Topping

That’s right: you can top this blueberry pie with ANY topping:

No matter how you top this pie, using my fruit filling recipe will produce a perfect pie.

Ingredients in the BEST blueberry pies

Cornstarch: I have found Cornstarch makes the best fruit pie filling. I’ve tried flour but I find it never solidifies enough, leaving a very wet pie and raw crust. 4 tablespoons cornstarch is perfect to ensure you won’t have runny pie filling.

SugarBesides cornstarch, I use granulated sugar(be sure not to use too much of it – extra sugar produces more liquid in the pie).

Lemon Juice: Add some lemon juice for brightness. Plus, lemon and blueberry go really well together. You can also add some lemon zest if you like.

Berries: You can use Fresh OR Frozen – but you need 5 cups blueberries.

Can I substitute with frozen berries? (Fresh vs frozen)

You can make this pie filling with fresh blueberries or frozen blueberries, or even canned.

No matter what time of year you’re making blueberry pie, you have options.

  • Use fresh berries: just wash and make sure to pick out any stems.
  • Use frozen berries: thaw and drain really well. You don’t want any extra liquid in your pie filling.
  • Use canned berries: in a pinch, buy a few cans of berries (not pie filling). Drain them well before using.

That’s it: only 4 ingredients to make an easy blueberry pie filling!

collage of two bowls with blueberry pie filling

How to make Blueberry Pie Filling

  1. Add your blueberries to a large mixing bowl.
  2. Top with cornstarch, sugar, and lemon juice and stir.
  3. Once you have your blueberry mixture stirred, immediately add it to your pie shell then top and bake. The longer your pie sits, the more the berries will weep, causing the pie to be wet.
how to make lattice crust

How to make Lattice Crust

  1. Cut ½ inch strips of pie crust. Place every other one on top of your pie, 1-inch apart.
  2. Fold up every other strip and lay another strip perpendicular to the ones on the pie. Unfold them to cover.
  3. Repeat until pie is covered.
  4. Crimp edges of the pie as desired, discarding extra dough.
  5. Brush with egg wash for a golden brown flaky pie crust and bake. Learn about my favorite egg wash recipe (it’s not just egg white!)
slice of blueberry pie

Expert Tips

  • How to make sure your crust is baked through: To make sure my crust is baked completely, I always bake the pie at a high temperature for about 10 minutes, then lower it for the rest of the baking time. This ensures you won’t have a soggy crust.
  • Cool the pie to set the filling: It’s very important that you let the pie cool completely before slicing. In fact, I recommend chilling it to set so that the pie filling won’t be runny. It might look runny when it’s done baking but it will firm up as it sets.
  • Bake pie on a baking sheet in case it bubbles over.
  • Substitutions: Don’t have juicy blueberries? Use 5 cups of any berries in this recipe.
  • Don’t want to make homemade pie crust? Use a refrigerated pack of 2.
  • Make Ahead Instructions: You can make the dough up to 2 days ahead and store in the refrigerator. Do not make the filling until right before baking.
  • Serving Suggestion: Serve with a big scoop of vanilla ice cream.

FAQ

Should I thaw frozen blueberries before baking a pie?

YES – always thaw and drain them very well. Frozen berries have extra water in them and as that water melts while baking it will make your pie too wet.

How do you keep blueberry pie from being runny?

1. Use corn starch instead of flour. This recipe works every time. 2. Bake it as soon as you make the pie. The longer it sits, the sugar will react with the fruit causing it to weep. Make sure the berries are drained well before mixing as well. 3. Let it sit to set and cool before slicing.

My pie looks runny, is it done baking?

If the crust is done, the pie is done. It will look runny when you take this out of the oven but it will set as it cools. Chill to set for best results.

What pie plate is best for fruit pies?

My favorite pie plates aren’t expensive; they’re 9-inch glass pie plates!

How to store blueberry pie

Store this pie covered in the refrigerator for up to 3 days.

Can you freeze this blueberry pie recipe?

Yes! Wrap well with plastic wrap and freeze for up to 3 months.

Other pies to try

Have you made this recipe?

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  • 1 recipe All Butter Pie Crust
  • 5 cups fresh or thawed frozen blueberries
  • cup (134g) granulated sugar
  • 1 . (15ml) lemon juice
  • 4 s tablespoon (32g) cornstarch
  • Preheat oven to 425°F.

  • Place one pie crust in the bottom of a 9-inch pie plate and crimp as desired.

  • Carefully stir together blueberries, sugar, lemon juice, and cornstarch. Pour into prepared pie plate.

Topping choices:

  • Top the pie by making a lattice (see note) or a double crust pie. If using a double crust pie, be sure to cut holes in the top to vent during baking.

  • Top the pie with a crumble topping.

  • Place a pie shield around the edge of the pie and place the pie on a cookie sheet.

  • Bake for 10 minutes at 425° then lower the temperature to 350°F and bake for about 30-40 minutes, or until crust is baked through and golden.

You can use any topping for this pie: make a lattice pie crust, a crumble topping, or make a double crust pie.
If using frozen berries, make sure they are thawed and drained well.
Drain berries before adding to pie – any excess water will cause it to be weepy.
Make sure you make the pie as soon as you mix the filling – the sugar will cause the berries to weep, making the pie wet.
The pie might look runny right out of the oven but will solidify as it sets. For best results, let it cool completely and chill before slicing.

Serving: 1serving | Calories: 289kcal | Carbohydrates: 46g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Sodium: 164mg | Potassium: 95mg | Fiber: 2g | Sugar: 20g | Vitamin A: 40IU | Vitamin C: 7.8mg | Calcium: 12mg | Iron: 1.2mg

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Keyword pie

**Did you make this recipe? Don’t forget to give it a star rating below!**

Learn how to make the BEST blueberry pie recipe with fresh or frozen berries. Make this with a lattice top, crumble topping or as a two crust pie!

Last Updated on March 9, 2022

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