Classic Blueberry Pie (Using Fresh or Frozen Blueberries)

There’s something magical about pulling a homemade blueberry pie from the oven. The bubbling fruit, the golden lattice crust, and that smell that fills your whole kitchen. It’s one of those desserts that feels timeless, whether you bake it in the heat of summer with fresh blueberries or in the middle of winter using a frozen stash from your freezer.

This is my go-to Blueberry Pie recipe, and it never lets me down. The filling is simple -blueberries, a little lemon, sugar, and a touch of cinnamon – tucked into my homemade buttery pie crust that’s already on the blog. It’s sweet, cozy, and just rustic enough to look like it came straight from Grandma’s kitchen.

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)

How to make Classice 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.

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.

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.

Save this recipe to your Farmhouse Desserts or Summer Pies board on Pinterest and join my email list for more cozy homemade recipes from the The Pickled Farmhouse.