Blueberry Pie


When blueberries are in season, what better to do with them (other than eating them straight from the basket) than make blueberry pie?

Blueberries have been found to be a “superfood”, so good for you that you should go out of your way to eat them. They neutralize free radicals, protect your heart, improve your vision, and protect against degenerative brain diseases. (See the whole story at The World’s Healthiest Foods website.)

Yet another good reason to make and eat blueberry pie!

Blueberry Pie Recipe

  • Prep time: 1 hour
  • Cook time: 1 hour
  • Yield: Makes one pie with 8 servings



Filling ingredients:

  • 6 cups (about 2 1/4 pounds or 1 kilo) of fresh (or frozen) blueberries, rinsed and stems removed (if using frozen, defrost and drain first)
  • 1 teaspoon lemon zest
  • 1 Tbsp lemon juice
  • 1/4 cup (about 30g) all-purpose flour or quick cooking "minute" tapioca (for thickening)
  • 1/2 cup white granulated sugar (100g)
  • 1/2 teaspoon cinnamon
  • 2 Tbsp butter (unsalted), cut into small pieces

Egg wash ingredients:

  • 1 egg
  • 1 tablespoon milk


1 Prepare the bottom crust. Remove dough disk from refrigerator and let sit for 5 to 10 minutes to take the chill off. Place it on a lightly floured clean, flat surface. Roll it out into a circle about 13 inches wide. Place the rolled out dough on to a 9-inch pie pan. Trim the edges to 1/2 inch over the edge of the plan. Place in the refrigerator to chill.

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2 Place the blueberries, sugar, flour or quick tapioca, cinnamon, lemon zest, and lemon juice in a large bowl. Gently stir them so that all of the blueberries are coated with some sugar and flour.

3 Remove the bottom crust from the refrigerator and place the sugar coated berries into the pan. Dot with small pieces of butter.

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4 Roll out the second dough disk to the same size and thickness as the first. Place on top of the berry filling. Tuck the top dough over and under the edge of the bottom dough, and crimp the edges with your fingers. Place in refrigerator while you make the egg wash.

5 Preheat oven to 425°F. Whisk egg and milk together to make an egg wash. Brush the top crust with egg wash. Score the pie on the top with 4 cuts (so steam can escape while cooking).

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6 Place the pie on the middle rack of the oven with a foil or Silpat lined baking pan positioned on the lower rack to catch any filling that may bubble over. Bake for 20 minutes at 425°. Reduce heat to 350°F and bake for 30 to 40 minutes more or until juices are bubbling and have thickened. Transfer to a wire rack to cool. Let cool completely before serving.

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Blueberry Pie

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Showing 4 of 59 Comments

  • George

    Tried recipe with home made crust. Everything was good except it was too sour. I think that after berries are coated they should be left to rest for an hour or so . That way they can absorb the sugar.

  • james

    why do you need the egg wash?

  • bill wallner

    great pie….i used cornstarch-3 tablespoons-if the berries are real soft i might use a little more cornstarch-heaping tablespoons… and about a half cup of sugar–plus i cook my pies at 490 for a hour..they seem to come out better that is tough at times to get the right outcome-eather to runny or to firm-it all depends on the berrie-firm or soft- from the start..
    ps: i found a great ready made crust from our local food mart…61 years old and just now getting into this baking thing–fun stuff..!

  • Ginny

    I made this pie today. It is heavenly. Everyone loved it. Thanks for your web site. I’ve done many other of your recipes, savory and sweet, and all are great. ~Ginny

  • Griselda

    This recipe is super delicious!! I tried this recipe for the first time last night and I came across this recipe because I had lost my old one and I am so glad I lost it. This recipe will definitely replace my old one. The pie was delicious! Even my sister thought so and she has never been a big fan of blueberry pie, but she loved this one. She even told me she is now a fan. Thanks for this wonderful recipe! It’s simple and delicious and I wouldn’t change a thing!! Thanks again.

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