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    Home | Recipes | Dessert Recipes

    Blueberry Pie Recipe

    Published: Jul 22, 2019 · Modified: Apr 5, 2023 by Sarah Mock As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    Jump to Recipe
    blueberry pie recipe pinterest.
    blueberry pie recipe pinterest 2
    blueberry pie recipe pinterest.

    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. 

    Send Me The Recipe

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    blueberry pie with a slice taken out of it.

    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.

    Jump to:
    • What ingredients do you need to make a blueberry pie?
    • How to make a delicious homemade blueberry pie:
    • Blueberry Pie Making Tips:
    • 📝 Frequently asked questions, answers and tips:
    • 📄 Related Recipes
    • Blueberry Pie Recipe
    • 👩🏻‍🍳 Sarah Mock
    • Comments
    frozen blueberries on a cookie sheet

    What ingredients do you need to make a blueberry pie?

    • blueberries
    • cornstarch
    • sugar
    • lemon zest
    • lemon juice
    • salt
    • butter
    • Easy Pie Crust Recipe
    horizontal image of fresh blueberries

    How to make a delicious homemade blueberry pie:

    horizontal image of a raw lattice topped 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:

    fully baked blueberry pie recipe with lattice top
    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. 
    blueberry pie fresh on a white plate
    blueberry pie sliced and displayed with a fork on a white plate, rest of the blueberry pie in the background

    📝 Frequently asked questions, answers and tips:

    tight shot of a baked blueberry pie
    Can I use frozen blueberries in pie? 

    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!

    click to visit my amazon store front as an amazon associate I earn from qualifying purchases.
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    blueberry pie with a slice taken out of it.

    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 1 vote
    Pin Recipe Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    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
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Dessert Recipes
    Cuisine American
    Makes 1 pie
    Per Serving 274 kcal

    Ingredients
     

    • 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.

    Tried this recipe?Let us know how it was!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

    Sarah Mock of savoringthegood.com headshot 2018

    👩🏻‍🍳 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.

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    About Sarah Mock

    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.

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    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.
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