Pies & Tarts

The Only Blueberry Pie Recipe You Need

4.63 from 51 votes
My Blueberry Pie recipe — it's a wonder how something so good can come from such a simple process, highlighting the perfect natural flavor of blueberries.
A slice of perfect blueberry pie, topped with whipped cream.

Hi Bold Bakers!

My Blueberry Pie is the only blueberry pie recipe you need — it’s perfect for any occasion, but especially the 4th of July as the color lends itself perfectly for your upcoming celebration.

You know, I had never had blueberry pie before coming to the states and whipping up a recipe for all you Bold Bakers out there, but I’ve fallen hard for it. Like, really hard. It was my absolute favorite out of a recent batch of pies I made, and it was a good excuse to tap into all the frozen blueberries my husband Kevin hoards for his breakfast.

Using my perfected Pie Crust recipe (and I know have a Gluten-Free Pie Crust, too), you’re in for the best blueberry pie experience of your life.

A finished, homemade blueberry pie, showing the proper bake and flanked by fresh whipped cream.

All About Blueberries

The best part about putting blueberries in a pie is that blueberries are extremely healthy, even if pies are… more delicious than they are classically healthy. You get what I’m saying — if you’re going to eat a dessert, at least it’ll be one that’s packed to the brim with antioxidants that also have an incredibly sweet taste and gorgeous color.

I also find that blueberries release the perfect amount of juice for a pie, and are relatively uniform in size, making for less fuss when wanting to add them to things like pies, tarts, muffins, you name it. By the way, have you tried my Best-Ever Blueberry Muffins?

A slice of the best blueberry pie, topped with whipped cream, showing color, texture, and consistency.

What You Need To Make Blueberry Pie

How to Make Blueberry Pie

Do you know the saying that something is, “simple as pie!”? Well, it’s true — and my blueberry pie recipe is proof! Here are the basic steps (and don’t forget to get the full recipe with measurements, on the page down below):

  1. Roll out one pie crust to a large circle and line a buttered 9″ pie pan with it.
  2. In a mixing bowl, add the blueberries, sprinkle sugar, cornstarch, salt, lemon zest, and lemon juice and stir to combine.
  3. Pour in the blueberry filling into the pie crust. Dot diced butter amongst the blueberries.
  4. Egg wash the pastry around the edge of the pie pan to help to seal the two layers together.
  5. Roll out the second pie crust to roughly 10 inches. This will give you extra pastry to work with.
  6. Place the second pastry on top and press together with your fingers or a fork to seal. Cut a few slits on the top crust for venting.
  7. Brush the top crust with egg wash and sprinkle with sugar to give the pie a beautiful finish.
  8. Place the pie on a lined baking sheet to catch any drippings and bake on the bottom rack for about 60 minutes or until juices start to bubble up. (I bake it on the bottom to ensure the pastry on the bottom cooks).
  9. Let the pie cool completely for at least 4 hours before cutting. You can even make it the day before so it has time to settle.
  10. Store leftover pie at room temperature for up to 3 days. I can also be frozen for up to 4 weeks.

Gemma’s Pro Tips For Making Blueberry Pies

  • Use COLD butter in your pie crust, as it’ll come our even flakier.
  • Use my trusty (and easy) Pie Crust recipe
  • My Gluten Free Pie Crust will work great for this blueberry pie
  • Use FROZEN or FRESH blueberries — both will taste great!
  • Place the pie on a cookie sheet lined with foil  to catch any drippings while baking
  • Bake the pie on the bottom to insure the pastry on the bottom cooks
  • If the crust starts to get too brown before the juices bubble up, you can cover the edges of the pie with foil

A close of of my Blueberry Pie recipe, showing the crust, blueberries, and juice.

Make More Pies!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

The Only Blueberry Pie Recipe You Need

4.63 from 51 votes
My Blueberry Pie recipe — it's a wonder how something so good can come from such a simple process, highlighting the perfect natural flavor of blueberries.
Author: Gemma Stafford
Servings: 8 people
Prep Time 40 mins
Cook Time 1 hr
My Blueberry Pie recipe — it's a wonder how something so good can come from such a simple process, highlighting the perfect natural flavor of blueberries.
Author: Gemma Stafford
Servings: 8 people

Ingredients

  • 2 pie crusts
  • ½ cup (4oz/115g) granulated sugar
  • 6 tablespoons cornstarch
  • ¼ teaspoon salt
  • 1 teaspoon lemon zest
  • 2 teaspoons lemon juice
  • 4 cups (20oz/568g) blueberries (fresh or frozen)
  • 1 tablespoon (½ oz/14g) butter, diced
  • egg wash
  • 1 tablespoon coarse granulated sugar

Instructions

  • Preheat oven to 375°F (190°C). Roll out one pie crust and line a buttered 9" pie pan with it. Place in the fridge until needed.
  • In a bowl, sprinkle sugar, cornstarch, salt, lemon zest, and lemon juice over blueberries and stir to combine.
  • Pour in the blueberry mixture into the pie crust. Dot blueberries with the diced butter.
  • With a little egg wash brush the pastry around the edge of the pie pan. This is to seal the crust together.
  • Roll out the second pie crust to roughly 2" larger than the pie of the pie pan to give you extra pastry to work with.
  • Lay pastry carefully ontop and fold the excess top crust underneath the bottom crust and press together with your fingers or a fork to seal. Cut a few slits on the top crust for venting.
  • Brush the top crust with egg wash and sprinkle with sugar.
  • Place the pie on a lined cookie sheet to catch any drippings and bake on the bottom rack for about 60 minutes or until juices start to bubble up. (I bake it on the bottom to ensure the pastry on the bottom cooks). If the crust starts to get too brown before the juices bubble up, you can cover the edges of the pie with foil.
  • Let the pie cool for at least 4 hours before cutting. Store leftover pie at room temperature for up to 3 days. It can also be frozen for up to 4 weeks.

Submit your own photos of this recipe

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Katherine C

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Comments & Reviews

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Jen
Guest
Jen
5 days ago

The recipes on this site overall are very reliable and clearly explained. I’ve made the scones, croissants, and pancakes and they were all good. Thank you Gemma. I made the blueberry pie recipe a couple days ago and the filling was perfect. I cut the sugar in half. The sweetness level was just what I wanted, but using the full amount would also have made a tasty pie. The filling set very well and the pie sliced up perfectly. I used frozen blueberries so I had to cook the pie for about 20 minutes longer than the hour the recipe… Read more »

Kaarunya
Member
Kaarunya
6 days ago

Sadly, I don’t get blueberries here!

Manjeet
Guest
Manjeet
7 days ago

Amazing

Juhi
Guest
Juhi
7 days ago

We don’t get blueberries easily here in India. However a canned blueberry pie filling is available can I use that to make the pie. Also what changes do I need to make to the recipe to do the same.

Katherin C.
Guest
Katherin C.
8 days ago

Hi Gemma,
Thank you for this amazing recipe, I made it yesterday and it was veryyyy delicious. I wish if i can show images but seems like I have a problem in uploading them .
But next time, i wont add lemon juice becz it was a little bit sour, since my blueberries are differents than the ones u used. So does it affect anything in the recipe?

Kathy
Guest
Kathy
9 days ago

Hi Gemma, any tips for using frozen berries, please? Thanks!

sharon
Guest
sharon
9 days ago

hi Gemma, do you have a recipe for the pie crust?
thank you sharon

Neeta
Guest
Neeta
10 days ago

Can you please give me some recipes with stevia because my son is juvenile diabetic will appreciate

Kathy
Guest
Kathy
10 days ago

Oh my, this sounds delicious. I love that there is only 1/2 C. sugar in the whole pie. (not counting the bit sprinkled on top). Much healthier than rhubarb with it’s 1-1/2 C. sugar. Did you freeform the circle into the top crust…or use a small cutter of some kind. It’s charming! And your pie inside is full of whole blueberries! Just beautiful!! Thanks for the recipe. (I’ve always used flour and/or tapioca….never cornstarch, but now I’ll switch!). 🙂

Brianne
Guest
Brianne
10 days ago

Do the frozen berries have to thaw or will they be ok

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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