There’s nothing quite like the smell of a freshly baked Blueberry Pie cooling on the counter. With its buttery golden crust and sweet, bubbling berry filling, this classic dessert is a favorite for summer gatherings, holiday tables, and weekend baking alike. Whether you’re using fresh-picked berries or frozen blueberries from the freezer, this pie delivers homemade comfort in every slice.
This easy homemade blueberry pie recipe is perfect for bakers of all skill levels. The filling comes together quickly with simple pantry ingredients like sugar, lemon juice, and cornstarch, while the crust bakes up flaky and crisp. The balance of tart blueberries and sweet syrupy filling makes every bite irresistible.
Blueberry pie is one of those timeless desserts that works for nearly any occasion. Serve it warm with vanilla ice cream for a crowd-pleasing treat, or enjoy a chilled slice with coffee the next morning. It’s equally at home at summer cookouts, family reunions, Thanksgiving dinners, or just because you’re craving something sweet and homemade.
If you’ve been searching for the best blueberry pie recipe, this one checks every box: juicy filling, easy prep, beautiful presentation, and incredible flavor. Keep reading for helpful baking tips, crust ideas, and simple variations that will make this pie a recipe you return to again and again.
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Blueberry Pie
A classic homemade blueberry pie bursting with juicy berries in a flaky golden crust. This timeless dessert is sweet, slightly tart, and perfect served warm with a scoop of vanilla ice cream.
- Total Time: 1 hour 10 minutes
- Yield: 8 slices 1x
Ingredients
For the Filling:
6 cups fresh or frozen blueberries
3/4 cup granulated sugar
1/4 cup brown sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
1/2 teaspoon cinnamon (optional)
1 tablespoon butter, cut into small pieces
For the Crust:
1 double pie crust (homemade or store-bought)
1 egg beaten with 1 tablespoon water (egg wash)
1 tablespoon coarse sugar for topping (optional)
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Instructions
Preheat oven to 400°F (200°C).
Roll out one pie crust and place it into a 9-inch pie dish.
In a large bowl, mix blueberries, sugars, cornstarch, lemon juice, zest, vanilla, and cinnamon until evenly coated.
Pour filling into prepared crust and dot with butter pieces.
Top with second crust or create a lattice design. Seal and crimp edges.
Brush crust with egg wash and sprinkle with coarse sugar.
Cut small slits if using a full top crust.
Bake for 20 minutes at 400°F, then reduce heat to 375°F (190°C) and bake another 30 minutes until golden and bubbly.
Cool at least 2 hours before slicing so filling sets properly.
Notes
Cooking Tips
- If using frozen blueberries, do not thaw first.
- Place pie on a baking sheet to catch drips.
- Cover crust edges with foil if browning too quickly.
- Let pie cool completely for clean slices.
- Add extra cornstarch if berries are especially juicy.
Variations
- Crumb Topping Pie: Replace top crust with buttery streusel.
- Lemon Blueberry Pie: Add extra lemon zest for brightness.
- Mixed Berry Pie: Use raspberries or blackberries with blueberries.
- Mini Pies: Bake in ramekins or muffin tins.
- Gluten-Free Version: Use gluten-free pie crust and cornstarch.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 30g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 3g
