Learn how to make a classic homemade blueberry pie — it’s easier than you might think. The filling is sweet, juicy, and full of plump berries. Make it with fresh blueberries in season for a perfect summer dessert. Below you’ll also find tips for using frozen berries and a blueberry crumble pie variation.
The best way to celebrate blueberry season is with pie. The juicy, sweet berries take center stage when baked in a flaky, buttery crust and served with vanilla ice cream. Here’s an easy-to-follow recipe that delivers a beautiful, flavorful blueberry pie every time.
Blueberry Pie Ingredients 
9-inch double-crust pie dough. You need two discs of pie dough — one for the bottom and one for the top. Use your favorite pie crust recipe or store-bought dough to save time.
5 cups blueberries. Choose the ripest, plumpest, and juiciest berries you can find. Fresh berries give the best flavor; discard any bruised or mushy fruit.
2/3 to 3/4 cup sugar. Sugar sweetens the filling and helps draw out the berries’ juices for a saucy, flavorful center.
1/4 cup cornstarch (cornflour). Cornstarch thickens the filling without clouding it — it packs more thickening power than flour, so you need less.
1 tablespoon freshly squeezed lemon juice. Lemon brightens the berries and balances sweetness with a touch of acidity.
1/2 teaspoon ground cinnamon. A small pinch of warm spice enhances the fruit flavor.
1 large egg + 2 teaspoons water. Whisked together to make an egg wash that gives the crust a golden, glossy finish.
Can I use frozen blueberries?
Yes. Thaw frozen berries completely, drain off any excess liquid, and gently blot them dry with paper towels before mixing the filling so the pie isn’t too watery.
Basic Steps for Making Blueberry Pie
- Preheat the oven to 400°F (about 200°C).
- In a large bowl, combine the blueberries, sugar, cornstarch, lemon juice, and cinnamon. Toss gently until the berries are evenly coated.
- Whisk the egg with 2 teaspoons of water to make the egg wash.
- On a well-floured surface, roll one pie dough disc to about 12 inches in diameter. Transfer it to a 9-inch pie plate.
- Brush the bottom crust lightly with egg wash to help seal it and reduce sogginess.
- Using a slotted spoon, add the blueberry mixture to the bottom crust, leaving any excess liquid behind in the bowl.
- Roll out the second dough disc to about 10 inches, then cut into strips about 1/2 to 3/4 inch wide for a lattice top.
- Lay 4–5 strips vertically across the pie, then weave 4–5 strips horizontally, alternating over and under to form a lattice.
- Trim the excess dough, fold the edges under, and crimp the rim by pinching with your fingers or pressing with a fork.
- Brush the top crust with the remaining egg wash and optionally sprinkle with a little sugar for sparkle.
- Chill the assembled pie in the refrigerator for 10 minutes before baking to help maintain a flaky crust.
- Bake at 400°F for about 50–60 minutes. Cover the crust edges with a pie shield or tent foil after 20–30 minutes to prevent over-browning.
- Allow the pie to cool completely so the filling sets before slicing and serving.
Tips for the Best Blueberry Pie
- Keep the dough cold throughout the process for the flakiest crust. If it softens, chill it for at least 10 minutes before baking.
- Brushing the bottom crust with egg wash before adding the filling helps create a moisture barrier and prevents sogginess.
- Do not pour the liquid left in the mixing bowl into the pie; add only the berries with a slotted spoon.
- Use a pie shield or tent with foil partway through baking to protect the crust edges from burning.
- Let the pie cool fully before slicing so the filling sets and slices hold together.
Blueberry Crumble Pie Variation
To make a crumble-topped blueberry pie, use the same filling ingredients and one single pie crust for the bottom only. Prepare the pie through assembling the filling in the bottom crust (stop before adding the top crust). For the crumble topping, combine:
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/3 cup butter, melted and cooled slightly
Crumble this mixture over the blueberry layer and bake at 400°F for 50–60 minutes, tenting with foil if the edges start to brown too quickly. Cool completely before serving.
Recipe Summary
Blueberry Pie
Prep: 25 mins • Cook: 50–60 mins • Serves: 8
Ingredients
- 1 (9-inch) double-crust pie dough
- 5 cups blueberries*
- 3/4 cup white sugar (or 2/3 cup, to taste)
- 1/4 cup cornstarch (cornflour)
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon ground cinnamon
- 1 large egg
- 2 teaspoons water
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine blueberries, sugar, cornstarch, lemon juice, and cinnamon. Toss gently until coated.
- Roll one pie dough disc to about 12 inches and transfer to a 9-inch pie plate.
- Whisk the egg with 2 teaspoons of water and brush the bottom crust lightly.
- Using a slotted spoon, add the blueberry mixture to the crust, leaving excess liquid in the bowl. Chill the pie briefly if needed.
- Roll out the second disc, cut into 1/2–3/4 inch strips, and weave into a lattice over the filling.
- Trim and crimp the edges, brush the top with egg wash, and chill 10 minutes.
- Bake for 50–60 minutes, covering the edges with foil or a pie shield if they brown too quickly.
- Cool completely before slicing so the filling sets.
Notes
*If using frozen berries, thaw fully, drain any liquid, and blot dry with paper towels to remove excess moisture before combining with the other filling ingredients.