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.

Can I use frozen blueberries in this 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!

What ingredients do you need to make a blueberry pie?

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

For the full recipe and complete directions scroll to the bottom of the post where the recipe card is! You can also print the recipe there!

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. 

Yield: 1 pie

Blueberry Pie Recipe

Print

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. 

Prep Time 15 minutes

Cook Time 1 hour

Additional Time 1 hour

Total Time 2 hours 15 minutes

Ingredients

• 5 cups Blueberries
• 3 tablespoons cornstarch
• 1 cup sugar, plus extra sugar for sprinkling
• 1 Lemon, zested and juiced
• 1/4 teaspoon salt
• 1 tablespoon unsalted butter
• 1/2 recipe Easy Pie Crust Recipe

Instructions

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 the 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.

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. 

Recommended Products

• 
  Marble Rolling Pin and Base
• 
  Microplane Classic Series Zester Grater 18/8 Turquoise
• 
  Pyrex Easy Grab Glass Pie Plate (9.5-Inch, 2-Pack)

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Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving:Calories: 274 Total Fat: 7g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 4mg Sodium: 158mg Carbohydrates: 53g Net Carbohydrates: 0g Fiber: 3g Sugar: 36g Sugar Alcohols: 0g Protein: 2g

Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.