I always count on this Easy Blueberry Pie for a juicy, sweet summer dessert that steals the spotlight at every picnic. With its glossy berry filling and golden crust, it disappears fast.

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I’m completely hooked on this Easy Blueberry Pie because it tastes like summer showed up loud and sweet. I love the way fresh blueberries turn jammy and bold inside a flaky double crust pie pastry, with that juicy bite that makes me go back for another slice before I’ve even finished the first.

But honestly, it’s the balance that gets me. Sweet, a little tart, buttery, messy in the best way.

And yes, I want it at every picnic, every backyard dinner, every random Tuesday. No fuss.

Just a big, beautiful blueberry pie I can’t stop thinking about all summer.

Ingredients

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Pie pastry gives you that flaky, buttery shell everyone secretly wants most.
Fresh blueberries bring juicy sweetness, and they feel a little healthy too.
Granulated sugar helps the berries taste jammy, not flat or too tart.
Cornstarch thickens the filling so you’re not serving blueberry soup.
Fresh lemon juice wakes everything up with a bright, tangy little kick.
Lemon zest is optional, but it adds a fresh pop you’ll notice.
Fine salt keeps the sweetness balanced.
Basically, it makes the fruit taste better.
Unsalted butter melts into the filling and makes it taste richer.
Egg wash gives the crust that shiny bakery-style look.
Plus, golden edges.
Coarse sugar adds sparkle and a tiny crunch on top.

Ingredient Quantities

1 9-inch double crust pie pastry (store bought or homemade)

4 cups fresh blueberries, rinsed and drained

3/4 cup granulated sugar

3 tablespoons cornstarch

1 tablespoon fresh lemon juice

1 teaspoon lemon zest (optional)

1/4 teaspoon fine salt

2 tablespoons unsalted butter, cut into small pieces

1 large egg, beaten with 1 tablespoon water for egg wash (optional)

1 tablespoon coarse sugar for sprinkling (optional)

How to Make this

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1. Preheat oven to 425°F (220°C). Place a baking sheet in the oven to catch any drips.

2. In a large bowl combine 3/4 cup granulated sugar, 3 tablespoons cornstarch, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest if using, and 1/4 teaspoon fine salt.

3. Add 4 cups fresh blueberries to the dry mixture and gently toss until berries are evenly coated.

4. Roll or fit one 9-inch pie pastry into a 9-inch pie pan and trim any large overhang.

5. Pour the blueberry mixture into the prepared pie shell and dot the top with 2 tablespoons unsalted butter cut into small pieces.

6. Cover with the second pie pastry; trim and crimp the edges to seal, then cut vents in the top crust to release steam.

7. Brush the top crust with the beaten egg mixed with 1 tablespoon water if using egg wash, and sprinkle 1 tablespoon coarse sugar over the top if desired.

8. Place the pie on the preheated baking sheet and bake at 425°F (220°C) for 20 minutes, then reduce oven temperature to 375°F (190°C) and bake for an additional 30 to 35 minutes until the crust is deep golden and the filling is bubbly.

9. Remove the pie from the oven and let it cool on a rack for at least 2 hours to allow the filling to set before slicing.

10. Serve at room temperature or slightly chilled. Store leftovers covered in the refrigerator.

Equipment Needed

1. Oven and preheated baking sheet
2. 9-inch pie pan
3. Large mixing bowl
4. Measuring cups and spoons
5. Rubber spatula or wooden spoon
6. Rolling pin or fitted pie pastry tool
7. Pastry brush for egg wash
8. Small knife or pastry wheel for vents and trimming
9. Fork or pastry crimper for sealing edges
10. Cooling rack

FAQ

Can I use frozen blueberries Yes. Do not thaw them completely; toss frozen berries with the sugar and cornstarch and add an extra minute or two to the baking time.

How do I prevent a runny filling Make sure to use the correct amount of cornstarch and allow the pie to cool at least 1 1/2 to 2 hours so the filling can set.

Can I make this ahead of time Yes. Assemble the pie and refrigerate for up to 24 hours before baking, or freeze baked pie for up to 2 months.

How do I know when the pie is done The crust should be golden and the filling should be bubbling through vents or lattice. Bubbles mean the filling has reached a boiling point and will set as it cools.

Can I use a single crust and make a crumble topping Absolutely. Reduce the top crust and sprinkle a simple crumble of flour, sugar, butter and oats over the filling, then bake until golden and bubbling.

Easy Blueberry Pie Recipe Substitutions and Variations

Blueberries: Use 4 cups frozen blueberries, do not thaw before adding to filling to prevent excess juice; or substitute 4 cups mixed berries (blueberries, raspberries, blackberries) for a more complex flavor.
Granulated sugar: Replace with 3/4 cup maple syrup or honey, reduce added liquid slightly and note filling may brown more; or use 3/4 cup coconut sugar for a deeper caramel note with similar volume.
Cornstarch: Substitute with 3 tablespoons tapioca starch or arrowroot powder measured 1 for 1 for a clear, glossy filling; if using instant clearjel use 2 1/2 tablespoons.
Unsalted butter: Use equal amount plant based butter or refined coconut oil for a dairy free pie; expect a slightly different mouthfeel and aroma if using coconut oil.

Pro Tips

1) Toss the berries with the sugar mixture and let them sit for 20 to 30 minutes before filling the pie. This draws out some juice and concentrates flavor, so the filling cooks up tastier and you are less likely to end up with a bland interior.

2) If your berries are very juicy, swap one or two tablespoons of cornstarch for instant tapioca or reduce the lemon juice slightly. Tapioca gives a clearer, more gelled filling and is more forgiving with extra liquid.

3) Protect the crust edge while baking by loosely covering it with foil for the first 30 minutes if it is browning too quickly. That way the center can finish baking without the rim burning, and you still get an evenly golden top.

4) Cool the pie at least two hours on a rack before slicing so the filling can set. If you need to speed things up, chill the pie in the refrigerator for 30 to 45 minutes after it reaches room temperature to make cleaner slices.

Easy Blueberry Pie Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I always count on this Easy Blueberry Pie for a juicy, sweet summer dessert that steals the spotlight at every picnic. With its glossy berry filling and golden crust, it disappears fast.

Servings

servings

Calories

388

kcal

Equipment: 1. Oven and preheated baking sheet
2. 9-inch pie pan
3. Large mixing bowl
4. Measuring cups and spoons
5. Rubber spatula or wooden spoon
6. Rolling pin or fitted pie pastry tool
7. Pastry brush for egg wash
8. Small knife or pastry wheel for vents and trimming
9. Fork or pastry crimper for sealing edges
10. Cooling rack

Ingredients

1 9-inch double crust pie pastry (store bought or homemade)
4 cups fresh blueberries, rinsed and drained
3/4 cup granulated sugar
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 teaspoon lemon zest (optional)
1/4 teaspoon fine salt
2 tablespoons unsalted butter, cut into small pieces
1 large egg, beaten with 1 tablespoon water for egg wash (optional)
1 tablespoon coarse sugar for sprinkling (optional)

Directions

Preheat oven to 425°F (220°C). Place a baking sheet in the oven to catch any drips.
In a large bowl combine 3/4 cup granulated sugar, 3 tablespoons cornstarch, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest if using, and 1/4 teaspoon fine salt.
Add 4 cups fresh blueberries to the dry mixture and gently toss until berries are evenly coated.
Roll or fit one 9-inch pie pastry into a 9-inch pie pan and trim any large overhang.
Pour the blueberry mixture into the prepared pie shell and dot the top with 2 tablespoons unsalted butter cut into small pieces.
Cover with the second pie pastry; trim and crimp the edges to seal, then cut vents in the top crust to release steam.
Brush the top crust with the beaten egg mixed with 1 tablespoon water if using egg wash, and sprinkle 1 tablespoon coarse sugar over the top if desired.
Place the pie on the preheated baking sheet and bake at 425°F (220°C) for 20 minutes, then reduce oven temperature to 375°F (190°C) and bake for an additional 30 to 35 minutes until the crust is deep golden and the filling is bubbly.
Remove the pie from the oven and let it cool on a rack for at least 2 hours to allow the filling to set before slicing.
Serve at room temperature or slightly chilled. Store leftovers covered in the refrigerator.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.