My blueberry pie recipe can be made with fresh or frozen blueberries and is made without tapioca. This is the best blueberry pie because of it is a two crust lattice topped pie and has a brightness of flavor that only fresh lemon zest can bring.
I use my favorite easy pie crust recipe for this, as well as other pies I make in my house. The is the same crust that makes an appearance in my black raspberry pie recipe as well as my apple cranberry pie.
What ingredients do you need to make a blueberry pie?
Recipe Card?
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- blueberries
- cornstarch
- sugar
- lemon zest
- lemon juice
- salt
- butter
- Easy Pie Crust Recipe
How to make a delicious homemade blueberry pie:
- Heat oven to 425º F.
- Whisk together the sugar, cornstarch, lemon zest and salt. Do your best to break up the corn starch lumps.
- Roll out the bottom crust and place in a 9" pie plate.
- Sprinkle the sugar mixture over the blueberries, lemon juice and gently shake the bowl to distribute the sugar through the berries.
- Pour the sugar coated berries into the prepared, unbaked piecrust.
- Dot the berries with butter.
- Roll out the top pie crust and cut the crust into strips for a lattice top or leave whole for a more traditional crust.
- Follow my instructions for weaving a lattice top pie. or place the top crust on the berries.
- Fold top crust under bottom crust edge to seal.
- Crimp and flute edges. Cut slits in top crust to allow steam to escape if not making a lattice top pie.
- Place foil around the edges of the pie to prevent over baking.
- Bake at 425 for 15 minutes.
- Remove the foil from the edge of the pie and drop the temperature to 350.
- Bake for an additional 45 minutes or until the filling in center is bubbly and crust is golden brown.
- Cool to room temperature before serving and chill until firm for best slicing results.
- Serve with fresh whipped cream or a scoop of ice cream for a la mode pie.
Blueberry Pie Making Tips:
- Be sure to whisk together the sugar, cornstarch and lemon zest. Not whisking them together could lead to a pie with lump from cornstarch lumps.
- Cool completely and refrigerate until chilled through for best slicing results.
- Toss the berries gently to do your best to keep as many whole as possible.
Did you make this recipe?
Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah
Frequently asked questions, answers and tips:
If you can't find fresh blueberries for this recipe you are welcome to use frozen blueberries. Blueberries are not always in season so finding them fresh is not always easy. Be sure to thaw the frozen berries at room temperature for about a half an hour. Be sure to add all the thawed juice to the pie. Be sure to learn how to freeze blueberries so you can have blueberry pie all year long!
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Ingredients
- 5 Cups Blueberries
- 3 tablespoons Cornstarch
- 1 Cup Sugar plus extra sugar for sprinkling
- 1 whole Lemon zested and juiced
- ¼ Teaspoon salt
- 1 tablespoon Butter
- 1 Pie Crust
Instructions
- Heat oven to 425º F.
- Whisk together the sugar, cornstarch, lemon zest and salt. Do your best to break up the corn starch lumps.
- Roll out the bottom crust and place in a 9" pie plate.
- Sprinkle the sugar mixture over the blueberries, lemon juice and gently shake the bowl to distribute the sugar through the berries.
- Pour the sugar coated berries into the prepared, unbaked piecrust.
- Dot the berries with the butter.
- Roll out the top pie crust and cut the crust into strips for a lattice top or leave whole for a more traditional crust.
- Follow my instructions for weaving a lattuce pie crust. or place the top crust on the berries.
- Fold top crust under bottom crust edge to seal.
- Crimp and flute edges. Cut slits in top crust to allow steam to escape if not making a lattice top pie.
- Place foil around the edges of the pie to prevent over baking.
- Bake at 425 for 15 minutes.
- Remove the foil from the edge of the pie and drop the temperature to 350.
- Bake for an additional 45 minutes or until the filling in center is bubbly and crust is golden brown.
- Cool to room temperature before serving and chill until firm for best slicing results.
- Serve with fresh whipped cream or a scoop of ice cream for a la mode pie.
Nutrition
Notes
- Be sure to whisk together the sugar, cornstarch and lemon zest. Not whisking them together could lead to a pie with lump from cornstarch lumps.
- Cool completely and refrigerate until chilled through for best slicing results.
- Toss the berries gently to do your best to keep as many whole as possible.
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 15 years Sarah helps the home cook prepare her recipes with professional results.
Pam Alterio says
I made a triple batch of blueberry jam with your recipe. We had gone to a blueberry festival and were able to pick a lot of blueberries. My jam turned out great. I made 4 pints and 5 half pints, they all sealed wonderfully. This is my go to recipe for blueberry jam!!
I am going to make your blueberry pie today but I’m wondering if I can leave the zest out and just use the juice from a bottle?
Sarah Mock says
I am so glad you are loving my blueberry jam. I am waiting on my berries to come in next month. As far as the lemon zest... go ahead and leave it out.That is just me trying to be fancy. Add a 1/2 tsp to 1 teaspoon of bottled juice in its place. Enjoy!