Easy Blueberry Pie

There’s something magical about a slice of fresh blueberry pie. Sweet, slightly tart, and tucked inside a buttery, flaky pie crust — it’s the perfect dessert for summer celebrations like Mother’s Day, Father’s Day, or the Fourth of July. And the best part? This easy blueberry pie recipe comes together fast — no chopping or slicing fruit required!

Whether it’s your first time baking a pie or you’re a seasoned baker, this step-by-step blueberry pie recipe along with our all-butter perfect pie crust will give you a picture-perfect blueberry pie every time.

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Why This Is the Best Blueberry Pie Recipe

• Uses simple, basic ingredients you probably already have
• Filled with fresh blueberries – no need to slice or peel!
• Quick to prep compared to other fruit pies
• Features a golden, flaky crust and a sweet, jammy blueberry filling
• Perfect for a 9-inch pie plate or deep-dish pie pan. You can even bake it in a cast-iron skillet!
• A tried-and-true favorite in our family (and a pie contest finalist!)

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Ingredients

• 6 cups of blueberries (you can also use frozen blueberries, thawed or frozen is fine!)
• 1/2 cup sugar
• 1/4 cup all-purpose flour
• 2 TBSP cornstarch
• 2 TBSP fresh lemon juice
• 1 tsp lemon zest
• 1/2 tsp cinnamon (a little spice makes a big difference!)
• 1/4 tsp kosher salt
• 1 TBSP butter, cut into small dots
• 1 batch of homemade pie crust, 2 disks (here’s our favorite pie crust recipe)
• 1 egg, for the egg wash
• 2 TBSP water (for the egg wash)
• Turbinado sugar (or coarse sugar) for sprinkling on top

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Instructions

1. Use a food processor or a pastry cutter to prepare all-butter pie dough. See our buttery crust recipe with video here for step-by-step instructions. Take your disks of dough out of the fridge if you have already prepared your dough. Prep a clean work surface.
2. Preheat oven to 350°F and position your oven rack in the center. Prepare a rimmed baking sheet to catch any drips during baking. You can place aluminum foil on the bottom of the baking sheet to catch drippings and make cleanup easy.
3. In a large bowl, prepare the blueberry pie filling by gently mixing together the blueberries, sugar, flour, corn starch, lemon juice, lemon zest, cinnamon, and salt. The blueberry mixture should be evenly coated.
   
4. Roll out half of the dough (one disk) on a lightly floured surface to a 13-inch circle. Transfer it to your buttered 9-inch glass pie plate (or pie pan) as the bottom crust.
   
5. Pour the blueberry filling into the shell and dot the top with the tablespoon of cold butter.
6. Roll out the second disk of dough with a rolling pin and use a sharp knife to cut lattice strips. Use these strips of dough to weave a lattice crust and trim any excess dough around the edges. For help with lattice pie crust, click here. 
   
7. Brush the edges of the dough and the lattice top with the egg wash (egg + water). Sprinkle generously with Turbinado sugar for that golden sparkle.
   
8. Place the filled pie on the baking sheet, transfer pie to the heated oven, and bake for 30 minutes on one side first.
9. Check the top for doneness: If the top has turned golden brown, tent it with aluminum foil to prevent burning or use a pie ring if the edges are turning dark. Then turn the baking sheet around and continue baking for another 30 minutes, or until the filling is bubbling and the crust is deeply golden.
   
10. Remove from oven and cool on a wire rack or stovetop. Let it cool completely — this helps the filling firm up and not run.

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Tips for a Perfect Blueberry Pie Every Time

• Don’t skip the flour — it’s the secret to getting the filling to congeal instead of being runny.
• Using a glass pie dish is a baker’s best friend! You can actually peek at the bottom crust and check for that golden color underneath.
• Use our all-butter crust recipe… it’s won awards in pie contests and comes together so easy in a food processor.
• Use fresh wild blueberries for the best result. You can buy these in the organic section or get them frozen at most grocery stores.
• If using frozen blueberries, use straight from the freezer and you can increase cornstarch by 1/2 TBSP.
• Always bake fruit pies longer than you think. In pie competitions we’ve entered, judges say underbaking is the #1 mistake. Trust your eyes and not the timer — you want a golden brown crust and a bubbling filling.
• Store any leftovers covered in plastic wrap or foil. Pie can be kept at room temperature for a day or two (covered in foil) or in the fridge up to 4 days.

Other Blueberry Pie Bakes

• You can make this blueberry pie in a premade pie shell and then add a full top crust.
• We’ve also done this pie with a crumble top and it comes out delicious! 
• ​You can also add other berries to the pie, such as strawberries and blackberries for a berry blend pie.
  
  

How to Serve Your Easy Blueberry Pie

• With a big scoop of vanilla ice cream
• Topped with whipped cream
• Or simply warm from the oven with a fork in hand! Remember the longer you let it set, the more thick the pie filling will become!

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Final Thoughts

This homemade blueberry pie recipe is one of those desserts that feels extra special — even though it’s super simple to make. From the flaky pie crust to the vibrant blueberry filling, it’s always a show-stopper. Next time you’re craving fresh blueberry pie, remember this easy recipe. And don’t forget: a little extra baking time and that touch of lemon zest go a long way toward creating the best blueberry pie.

Looking for more pie recipes? Check out our all-butter pie crust tutorial or try your hand at our first place maple bourbon peach pecan pie, almond puff pastry, or even these super soft cinnamon rolls!

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Here’s the Easy Blueberry Pie Recipe: