Go Back
classic blueberry pie

Classic Blueberry Pie (Using Fresh or Frozen Blueberries)

This Classic Blueberry Pie is made with juicy blueberries (fresh or frozen), a buttery homemade crust, and a hint of lemon and cinnamon. Sweet, simple, and beautifully rustic. The perfect year-round dessert.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Cooling Time 2 hours
Total Time 3 hours 15 minutes
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 5 cups blueberries (fresh or frozen - no need to thaw frozen)
  • ¾ cup granulated sugar
  • 3 tablespoons cornstarch (add a little more if using frozen blueberries)
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 tablespoon butter
For the crust:
  • 1 double pie crust (homemade or store-bought)

Method
 

  1. Preheat oven to 400℉.
  2. 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.
  3. Make the filling: In a large bowl, stir together blueberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt until evenly coated.
  4. Assemble the pie: Pour the filling into the chilled crust and dot the top with butter.
  5. Add the lattice: Roll out the second crust, cut into strips, and weave over the filling. Trim, tuck, and crimp the edges.
  6. 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.
  7. Cool: Let the pie cool for at least 2 hours before slicing so the filling can set.

Notes

  • 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.