Blueberry Pie Recipe

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?

• blueberries
• cornstarch
• sugar
• lemon zest
• lemon juice
• salt
• butter
• Easy Pie Crust Recipe

How to make a delicious homemade blueberry pie:

1. Heat oven to 425º F.
2. Whisk together the sugar, cornstarch, lemon zest and salt. Do your best to break up the corn starch lumps.
3. Roll out the bottom crust and place in a 9" pie plate.
4. Sprinkle the sugar mixture over the blueberries, lemon juice and gently shake the bowl to distribute the sugar through the berries.
5. Pour the sugar coated berries into the prepared, unbaked piecrust.
6. Dot the berries with butter.
7. Roll out the top pie crust and cut the crust into strips for a lattice top or leave whole for a more traditional crust.
8. Follow my instructions for weaving a lattice top pie. or place the top crust on the berries.
9. Fold top crust under bottom crust edge to seal.
10. Crimp and flute edges. Cut slits in top crust  to allow steam to escape if not making a lattice top pie.
11. Place foil around the edges of the pie to prevent over baking.
12. Bake at 425 for 15 minutes.
13. Remove the foil from the edge of the pie and drop the temperature to 350. 
14. Bake for an additional 45 minutes or until the filling in center is bubbly and crust is golden brown.
15. Cool to room temperature before serving and chill until firm for best slicing results.
16. Serve with fresh whipped cream or a scoop of ice cream for a la mode pie.

Blueberry Pie Making Tips:

1. 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.
2. Cool completely and refrigerate until chilled through for best slicing results.
3. Toss the berries gently to do your best to keep as many whole as possible. 

📝 Frequently asked questions, answers and tips:

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Blueberry Pie Recipe

Sarah Mock

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. 

5 from 2 votes

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Note From Sarah

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Prep time for the recipePrep Time 15 minutes mins

Cook time for the recipeCook Time 1 hour hr

Cool TimeAdditional Time 1 hour hr

total time to prep and cook the recipe.Total Time 2 hours hrs 15 minutes mins

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Course Dessert Recipes

Cuisine American

Makes 1 pie

Per Serving 274 kcal

Ingredients

 

1x2x3x

• ▢ 5 cups Blueberries
• ▢ 3 tablespoons cornstarch
• ▢ 1 cup sugar (plus extra sugar for sprinkling)
• ▢ 1 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.

Video

Notes

1. 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.
2. Cool completely and refrigerate until chilled through for best slicing results.
3. Toss the berries gently to do your best to keep as many whole as possible. 

Nutrition

Serving: 1Calories: 274kcalCarbohydrates: 53gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 4gCholesterol: 4mgSodium: 158mgFiber: 3gSugar: 36g

Nutrition Disclosure

Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

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👩🏻‍🍳 Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.