Recipe at a Glance

What it is: A classic homemade blueberry pie with a buttery double crust and sweet, juicy blueberry filling.
Blueberries: Fresh or frozen blueberries both work well.
Do frozen blueberries need thawed? No, you can use them straight from the freezer.
Bake time: 45 to 55 minutes.
Cooling time: At least 2 hours before slicing so the filling can set.
Best for: Summer desserts, holiday pies, Sunday dinners, and using up frozen blueberries.

This classic blueberry pie is made with a flaky homemade double crust and a sweet, juicy blueberry filling that works with fresh or frozen blueberries. It is the kind of old-fashioned fruit pie that belongs on the table all summer long, but it is just as handy when you have a bag of frozen blueberries tucked away in the freezer.

The filling bakes up thick and glossy with simple ingredients, and the pie slices best after it has time to cool and set. Serve it plain, with a scoop of vanilla ice cream, or with a dollop of homemade whipped cream.

Why You’ll Love This Recipe

Use fresh or frozen blueberries: It turns out beautifully either way.
Homemade crust: Flaky, buttery, and foolproof (Perfect Pie Crust Made in a Food Processor).
Perfectly balanced filling: Not too sweet, not too tart. It’s just right.
Picture-perfect lattice top: Classic, cozy, and impressive every time.

Ingredients

5 cups blueberries (fresh or frozen – no need to thaw frozen)
3/4 cup granulated sugar
3 tablespoons cornstarch (add a little more if using frozen blueberries)
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 tablespoon butter

For the crust:

1 double pie crust (homemade or store-bought)

Can I Use Frozen Blueberries for Blueberry Pie?

Yes, frozen blueberries work beautifully in this pie, and you do not need to thaw them first. Add them straight to the filling while they are still frozen.

Because frozen blueberries release more juice as they bake, I like to add an extra 1/2 tablespoon of cornstarch to help the filling set. This gives you a thick, juicy blueberry filling without it turning watery.

How to Make Classic Blueberry Pie

Preheat oven to 400℉.

Prepare the crust: Roll out one pie crust and place it into a 9-inch pie dish. Trim edges to fit and refrigerate while you make the filling.

Make the filling: In a large bowl, stir together blueberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt until evenly coated.

Assemble the pie: Pour the filling into the chilled crust and dot the top with butter.

Add the lattice: Roll out the second crust, cut into strips, and weave over the filling. Trim, tuck, and crimp the edges.

Bake: Place pie on a baking sheet (to catch drips) and bake 45-55 minutes, or until the crust is golden and the filling bubbling in the center.

Cool: Let the pie cool for at least 2 hours before slicing so the filling can set.

Helpful Tools for Making Blueberry Pie

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You do not need anything fancy to make a homemade blueberry pie, but a few basic tools can make the process easier from rolling the crust to getting a clean slice.

9-Inch Pie Plate: A standard 9-inch pie plate works best for this recipe. Glass or ceramic pie plates are both good options because they bake evenly and help you see when the crust is golden.
Rolling Pin: A good rolling pin helps roll the pie dough evenly without pressing too hard or overworking the crust.
Pastry Mat: A pastry mat gives you a lightly floured surface for rolling out pie crust and makes cleanup easier.
Pastry Brush: Use a pastry brush to brush the top crust with egg wash before baking.
Pie Crust Shield: A pie crust shield helps keep the edges of the crust from getting too dark before the blueberry filling has finished bubbling and thickening.

Tips from My Farmhouse Kitchen

Prevent soggy crust: Brush bottom crust with a light layer of beaten egg white before adding the filling.
Thicken the filling: Frozen berries release more juice – if using frozen, add an extra 1/2 tablespoon of cornstarch.
Golden finish: Brush the lattice with an egg wash and sprinkle with course sugar before baking.
Cooling matters: The hardest part is waiting, but it’s worth it. The filling will thicken as it cools.

FAQ’s for Blueberry Pie

How do I know when my pie is done?

The filling should be bubbling in the center, and the crust golden brown. That bubbling is key. It means the cornstarch has thickened the filling.

Can I make blueberry pie ahead of time?

Absolutely! Bake it a day ahead, cool completely, and store it at room temperature loosely covered. You can also freeze the baked pie for to 3 months.

Can I use a crumble topping instead of lattice?

Yes. A brown sugar and oat crumble is delicious. Just replace the top crust with your favorite streusel mix.

Can I use frozen blueberries in blueberry pie?

Yes, you can use frozen blueberries in blueberry pie. Use them straight from the freezer without thawing. Since frozen berries release more juice as they bake, add an extra 1/2 tablespoon of cornstarch to help the filling thicken.

Should blueberry pie be served warm or cold?

Blueberry pie can be served warm or cold, but it needs to cool for at least 2 hours before slicing. Warm pie will have a softer filling, while chilled pie slices more neatly.

Why is my blueberry pie filling runny?

Blueberry pie filling may be runny if the pie did not bake long enough, did not cool long enough, or did not have enough thickener for the amount of juice in the berries. Make sure the filling is bubbling in the center before removing the pie from the oven, then let it cool before slicing.

Can I freeze blueberry pie?

Yes, blueberry pie can be frozen. Bake the pie and let it cool completely, then wrap it well and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat gently if desired.

Make This Your New Family Favorite

This pie tastes like summer and comfort all at once. Sweet blueberries, flaky crust, and that hint of lemon that makes everything shine. It’s simple, farmhouse-style dessert that beautiful enough for holidays and easy enough for the weekends.

Serve it warm with a scoop of vanilla ice cream or chilled from the fridge topped with homemade whipped cream . Either way, it’s pure cozy comfort in a slice.

More Fruit Desserts You’ll Love

If you love old-fashioned fruit desserts, here are a few more recipes to try from The Pickled Farmhouse: