Homemade Blueberry pie is a comforting, traditional, summertime favorite. It is hard to resist juicy blueberries topped with a flaky lattice pie crust and a cold scoop of vanilla ice cream or fresh whipped cream.
Easy Blueberry Pie Recipe
When it comes to making pies with pretty lattice tops, I get intimidated. Especially when it comes to homemade pie crust.
But, this really is an easy blueberry pie recipe and tastes pretty amazing.
Homemade flaky pie crust recipe with shortening and butter.
Frozen or Fresh Blueberries?
For this recipe, I used frozen blueberries, but you can use fresh as well. Fresh blueberries will not need to cook as long because the fruit filling will get juicier faster.
We can usually find blueberries throughout the year, but it’s nice to have this recipe, which works with frozen or fresh berries, for those times when you can only get a hold of frozen blueberries. Either way, this is one delicious fruit pie.
What Ingredients Do I Need For Classic Blueberry Pie?
Full printable recipe with measurements and instructions listed below at the bottom of the post in the recipe card.
- Frozen blueberries
- Ground cinnamon (optional)
- Lemon zest
- Lemon juice
- Pie dough for two crusts
Add the frozen blueberries to a large mixing bowl.
Next, sprinkle the sugar on top.
Pour the cornstarch into the bowl.
The cornstarch is going to help thicken the blueberry sauce in the pie once it starts cooking and the juices start flowing.
Add the ground cinnamon to the bowl.
Cinnamon is an optional ingredient. If you love cinnamon, you will probably like it in the recipe, but if you’re not a big cinnamon fan you can leave it out.
One reader mentioned the cinnamon overwhelmed the taste of the pie, so I will leave that ingredient up to your discretion.
Pour the lemon juice into the bowl.
Add the lemon zest and stir to combine all of the ingredients.
The ingredients will sort of crumble because of the frozen blueberries, so just stir well.
Poke holes, with your fork, in the bottom crust, which will keep you from having big air bubbles in your pie crust.
Both the bottom and the top crust are made from scratch, but you can also purchase a pie crust that can be rolled out.
Don’t buy a frozen pie crust for this recipe because you will need to roll it out for the lattice on the top.
I used a 9-inch ceramic pie plate for the recipe, but you can also use a 9-inch glass pie plate, as well.
Using a glass or ceramic pie shell is going to help conduct the heat up through the pie crust, helping it bake.
Pour the blueberry mixture into the pie crust.
Because the blueberries are frozen, the cornstarch is going to sort of freeze up a little and crumble, which is fine. Just make sure it’s scattered throughout the pie.
You can press your fingers along the pie crust edge to create a pretty little edge like I did in the picture above.
Lattice Top Crust
Next, roll out the top pie crust. You can see that I am not great at cutting straight lines, but that’s ok. We’re not aiming for perfection here, just pretty and yummy.
I used a pizza cutter to cut the strips of dough.
Lay several strips across the top of the pie. I’ve used five strips.
Take two of the strips and roll them back halfway and place a few strips going the other direction.
Next, fold the next set of strips back and lay the next strips. (The video will show more description for this process).
And, don’t worry if you mess up. People will be so happy about eating pie they won’t even notice.
Once you’ve laid the lattice strips on the pie, press the edges against the pie crust edge.
To make the egg wash, take one egg and beat it. Brush the edges and the top of the lattice crust, which helps make it a delicious flaky crust and makes it a little bit shiny.
I couldn’t find my pastry brush, so I used my fingers to brush it on.
You can also sprinkle a pinch of sugar on top of the egg wash for a little bit of sparkle.
If you have a pie shield, go ahead and gently place that on top. If you don’t, put a little tin foil around the edges so they won’t get too brown as they cook.
I ended up keeping my pie shield on the entire time the pie baked, but you can check it halfway through and see what you think.
Baking The Pie
Bake the pie at 425-degrees for 15 minutes and then lower the temperature to 375-degrees and bake another 50-60 minutes if you are using frozen blueberries.
I placed my pie on a baking sheet and covered it with tinfoil so I didn’t have to clean overflowing juices out of the oven.
Once the blueberry juices start to bubble up through the pie lattice, or bubble over the edge, and the crust is golden brown, it’s done.
Let your pie cool for at least three hours at room temperature. Waiting will help the pie set up, otherwise, you will have a runny pie.
Setting it out to cool on a wire rack will help it cool a little faster.
If you want some warm pie, (because why not?), I would let it cool for about 30 minutes and then slice it, but it will be runnier because it won’t have time to set up yet.
Cooking With Carlee has a delicious homemade recipe for vanilla ice cream to top your pie.
How long can blueberry pie sit out?
You can leave blueberry pie sitting about for one to two days. But, be sure to keep it in a sealed air-tight container. I have one of those Tupperware pie containers that are perfect for storing the pie on the counter or in the refrigerator.
Can I freeze blueberry pie?
Yes, you can freeze blueberry pie before or after you bake it. If you choose to freeze the pie before you bake it, you can prepare the crusts, filling, and top lattice, and seal in an air-tight freezer-safe container. Allow it to come to room temperature before you bake it.
You can also freeze the pie after it bakes. Again, just make sure you seal it in an air-tight and sealed container. You can freeze the pie for up to five months.
In both cases, make sure you use sealed plastic wrap it before placing it in the air-tight container.
When you take it out of the freezer, thaw the pie on the counter for two to three hours and then place it in the oven at 450-degrees for about 20 minutes to heat it up.
Blueberry Pie Recipe With Frozen Blueberries
Check out the recipe card below, grab those ingredients, and start baking! This is the best blueberry pie.
Then, share your comments below and share a picture of your blueberry pie on the Pinterest Pin! If you made any changes or added something different, be sure to share it with us so we can try it, too!
- 6 cups frozen blueberries
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1/2 tsp. ground cinnamon (optional)
- 1/4 tsp. salt
- 1 tsp. lemon zest
- 1 Tbsp. lemon juice
- 2 rolled out pie crusts (not frozen)
- 1 egg for egg wash
Preheat oven to 425-degrees.
(For the sake of easy explanation, I am going to explain the top lattice strips in east and west, but you can also look at the pictures in the post or watch the video for a better view of making the lattice top).
- Roll the bottom pie crust into a 9-inch glass or ceramic pie pan and poke small holes (with a fork) in the center and around the edge and set aside.
- In a large bowl add the blueberries, sugar, cornstarch, ground cinnamon, salt, lemon zest, and lemon juice and mix well.
- Pour the blueberry pie filling into the crust making sure the cornstarch is spread throughout.
- Roll the top crust out on the counter and cut the crust into at least 10 strips.
- Lay five of the pie dough strips over the top of the pie, spacing out each one (running east and west).
- Fold back two east and west strips and lay a strip down the middle, going the opposite direction (north and south). Replace the two strips.
- Fold back the other three strips (east and west) and place another strip on the pie going north and south and continue this until the pie has five pieces going in each direction.
- Crimp off the ends of the pie strips and press against the edge of the crust.
- Add the egg to a small bowl and beat. Brush the egg on top of the lattice crust. Optional: sprinkle some sugar on top of the lattice crust.
- Place the pie on a cookie sheet, cover it with a pie shield, and bake for 15 minutes.
- After 15 minutes, reduce the heat to 375-degrees and bake for 50-60 minutes, or until the blueberry juices are bubbling up through the lattice, or over the edge of the pie.
- Let the pie set up at room temp for at least three hours.
1. Homemade crust is going to taste so much better with this pie, however, you can purchase pre-made crust that rolls out. The pre-made crust usually comes in a package of two, so you will have a crust for the bottom and the lattice crust for the top.
2. Be sure to put some tin foil on the cookie sheet because the blueberry juice will inevitably bubble over and it will make for easier cleanup.
3. You will need a 9-inch pie plate for this recipe.
4. Cinnamon is optional and the taste can be a bit overwhelming.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 264Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 47mgSodium: 183mgCarbohydrates: 48gFiber: 4gSugar: 29gProtein: 3g
Nutrition is approximate.