Blueberry Pie

Favorite SummerBakingBlueberryPie

Simple, classic blueberry pie! With a homemade crust. Perfect for the summer blueberry season.

Photography Credit: Elise Bauer

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. (As if we need a reason, right?)

Blueberry Pie

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.)

Blueberries come into season in early summer, but they freeze well, and you can easily make this pie with frozen berries.

Blueberry Pie

Recipe and photos updated, first published 2009

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) cornstarch, all-purpose flour, or quick cooking "minute" tapioca (for thickening)
  • 1/2 cup white granulated sugar (100g)
  • 1/2 teaspoon cinnamon

Egg wash ingredients:

  • 1 egg
  • 1 tablespoon milk


1 Prepare the bottom crust: Remove a 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.

2 Make the blueberry filling: Place the blueberries, sugar, cornstarch (or 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 Fill the bottom crust with the berries: Remove the bottom crust from the refrigerator and place the sugar coated berries into the pan.

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.

6 Brush top of pie with egg wash: 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).

7 Bake: 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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Showing 4 of 68 Comments / Reviews

  • BurnOutBetty

    I made quite a few adjustments starting with mixing in half the about of blueberries with Huckleberries and I ommited sugar and used a good splash of Balsamic Vinegar in with the berries as well as some turmeric turned into a gluten free coconut oil crust with chopped almonds.
    Your WELCOME

  • Megan

    I am only fourteen years of age and I have made this whole pie so many times I cannot even count! The first time I attempted this recipe I followed it down to every single word since I was only eleven, and the pie turned out perfect for Thanksgiving. Now I can adapt the recipe into mini pies and I love it! This pie crust and pie recipe is perfect for any occasion and I really appreciate it’s simplicity and great flavor. Thanks so much!

  • Deb

    I have no lemons in hand. Do I need lemon juice and what is it’s purpose? Thank you

  • Frank

    I used your blueberry pie recipe with 2 significant changes and was very happy with the results! I made this pie for a 4th of July potluck using tart, strongly flavored Alaskan blueberries that my family and I had picked last summer. Because of the berries I was using, I tripled the sugar (yes, that’s one and a half cups!) which resulted in a pie that was still pretty tart, but just about right. Since the berries were picked last summer, they were frozen, but after all the time and effort we spent picking them, I couldn’t bring myself to follow your directions about thawing the berries and pouring off the juice. So I added 2 extra tablespoons of corn starch (for a total of 1/4 cup + 2 Tablespoons). I mixed the berries with the sugar/starch mixture and let them on the table while rolling out the crust, (your wonderful “no-fail sour cream pastry”) but they were still frozen when I put the pie in the oven. This resulted in the pie taking longer to bake (at least 40 minutes more), and I had to put aluminum foil around the edges of the crust to keep them from burning. The pie also needed several hours in the fridge before it set up, but when it did, it was wonderful and was worth all the trouble! I really like your site and am looking forward to making several other of your recipes (with a lot fewer alterations, since there will not be any frozen Alaskan blueberries involved!)! Thanks for a great site!


  • Julianna

    Made this recipe the other day and both I and my family were SWOONING — truly delicious! I am currently sitting on 20 POUNDS of fat, beautiful blueberries and looking for some good suggestions to preserve. (I’ve already made jam and syrup.) My question — do you think it would be possible to can your pie filling recipe?? As in basic, make the filling and water bath can it? While I’m a long time baker, I’m relatively new to canning. Your thoughts? Many thanks!

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Blueberry Pie