Blueberry Pie
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If there’s one dessert that feels like pure comfort, it’s a classic blueberry pie recipe. The kind that fills the kitchen with that unmistakable buttery-crust smell, bubbles away in the oven, and makes everyone hover a little too close waiting for it to cool.
Blueberry Pie Recipe
Blueberry Pie
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This version is simple, unfussy, and exactly what a homemade pie should be — sweet, a little tart, and loaded with juicy blueberries.
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What I really love about this pie is that nothing is complicated. You can absolutely use store-bought crusts and canned pie filling if that’s your speed, or go all-in with a flaky homemade pie crust and made from scratch filling when you have the time.
The blueberry filling comes together in just a few minutes on the stovetop, which helps thicken it before baking so you don’t end up with a soupy mess (as long as you let it cool,more on that in a minute).
This recipe is quite lovely. The kids really liked, which is always a solid sign. Just trust me on the cooling part — slicing too early will turn this into a very delicious, very liquidy situation.
Why You’ll Love This Blueberry Pie
- Perfect balance of sweet and tart thanks to fresh blueberries and a touch of lemon
- Simple ingredients you likely already have on hand
- Make-ahead friendly (and honestly even better the next day)
- Works with homemade or store-bought pie crust
Ingredients You’ll Need
- 2 Prepared Pie crusts (or 2 refrigerated 9-inch pie crusts)
- Cold butter, cubed
- Cold vegetable shortening
- All-purpose flour
- Salt
- Sugar
- Ice water
- 1 Batch Homemade Blueberry Pie Filling (or 1 can blueberry pie filling)
- Fresh blueberries
- Sugar
- Water
- Lemon juice
- Lemon zest
- Cornstarch
- Water
How to Make Blueberry Pie
- Make the Pie Crust (If Homemade)
Pulse the flour, salt, and sugar in a food processor. Add the cold butter and shortening and pulse until the mixture looks like small peas. Add ice water one tablespoon at a time, pulsing between additions, just until the dough comes together.
Divide the dough into two equal portions, flatten into discs, wrap, and refrigerate. Roll out when ready to use.
- Make the Blueberry Filling (If Homemade)
In a saucepan, combine blueberries, sugar, water, lemon juice, and lemon zest. Bring to a simmer and cook until the blueberries start releasing their juices.
Whisk together the cornstarch and water to make a slurry, then stir it into the blueberry mixture. Cook until thickened.
- Assemble the Pie
Press one pie crust into the pie plate. Dock the bottom with a fork. Pour the blueberry filling into the crust and spread evenly.
Cut the second crust into about ten 1-inch strips and layer them over the filling in a basketweave pattern. Press the edges together with a fork, trim excess dough, and crimp as desired.
- Bake
Bake for 1 hour. If the crust begins to brown too quickly, loosely cover the edges with foil.
- Cool (Seriously, Don’t Skip This)
Let the pie cool completely before slicing. This allows the filling to fully set and gives you clean, beautiful slices instead of blueberry soup.
A Few Helpful Tips
- This pie slices best when fully cooled or even chilled overnight
- If you’re running short on time, don’t hesitate to make a semi-scratch version!
- If your filling seems extra juicy, add an additional teaspoon of cornstarch
More Delicious Pie Recipes to Try
- Millionaire Pie Recipe
- Eggnog Pie Recipe
- No Bake Pumpkin Pie Recipe
- Impossible Pie Recipe
- French Silk Slab Pie Recipe
- See all our easy pie recipes!
How to Make Blueberry Pie
Blueberry Pie Recipe
Ingredients
Pie Ingredients (Simple Version)
- 2 prepared pie crusts 9-inch crusts
- 1 batch blueberry pie filling 1 can (about 21 ounces) or 2 cups homemade filling
Homemade Pie Crust (From Scratch)
- 12 tablespoons cold unsalted butter cubed
- ⅓ cup cold vegetable shortening
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 6-10 tablespoons ice water
Blueberry Pie Filling (From Scratch)
- 3 cups fresh blueberries
- ½ cup granulated sugar
- ¼ cup water
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
Pie Crust (If Making From Scratch)
- In a food processor, pulse together the flour, salt, and sugar.
- Add the butter and shortening and pulse until the mixture resembles small peas.
- Add ice water, 1 tablespoon at a time, pulsing between additions, until the dough comes together.
- Divide dough into two equal portions, flatten/roll into 9" discs, wrap, and refrigerate for at least 30 minutes.
Blueberry Pie Filling (If Making From Scratch)
- In a medium saucepan, combine blueberries, sugar, ¼ cup water, lemon juice, and lemon zest.
- Bring to a simmer on medium heat and cook for 3–5 minutes, until blueberries begin to release their juices.
- Whisk together cornstarch and 2 tablespoons water. Stir into the blueberry mixture and cook for 1–2 minutes, until thickened. Remove from heat.
Pie Assembly
- Preheat oven to 375°F.
- Press one pie crust into a 9-inch pie plate. Dock (pierce) the crust with a fork.
- Pour blueberry filling into the crust and spread evenly.
- Cut the second crust into 1-inch strips and arrange in a lattice pattern over the filling.
- Press edges together with a fork, trim excess dough, and crimp if desired.
- Bake for 60 minutes, covering edges with foil if the crust browns too quickly.
- Cool for at least 4 hours before slicing.
Notes
- If you prefer a shortcut, you can use 1 can (about 21 ounces) of blueberry pie filling instead of making the filling from scratch.
- Letting the pie cool completely is essential for clean slices — cutting too soon will result in a runny filling.
- Frozen blueberries may be used; do not thaw before cooking.
Nutrition
Did You Make This Recipe?
Share it with me on Instagram and use the hashtag #mamalovesfood and follow on Pinterest for even more!
Other Awesome Recipes with Blueberries
- Blueberry Scones Recipe
- Chocolate Covered Blueberry Clusters
- No Bake Blueberry Cheesecake Recipe
- Blueberry French Toast Casserole Recipe
- Blueberry Muffins Recipe
- Blueberry Pancakes Recipe
- See all our recipes made with blueberries!
Tools We Love
- Pyrex glass pie plates – These are my favorite and I love giving them to friends learning how to bake!
- Baking beans pie weights – You can use these to help the crust keep its shape when making a par-baked crust.
- Food processor – This recipe comes together quickly with the use of a food processor, this is the system I have (and love!).
This blueberry pie is everything you want from a classic dessert — simple, nostalgic, and absolutely worth the wait. Whether you’re serving it plain, with whipped cream, or a scoop of vanilla ice cream, it’s one of those recipes you’ll find yourself coming back to again and again. 💙🥧
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