This easy blueberry pie is fresh, flavorful, and perfectly balanced. Bright, juicy blueberries fill a silky, slightly tangy filling wrapped in a golden, crisp crust. It’s simple enough for a weeknight dessert and impressive enough for guests.
Why this Easy Blueberry Pie works
- Fresh blueberries deliver the best texture and brightest flavor when they’re in season.
- Frozen berries work well when fresh aren’t available; they simply require a small adjustment in bake time.
- Sugar and cornstarch combine to create a smooth, glossy filling that sets as the pie cools.
How to make Easy Blueberry Pie
STEP 1.
Prepare your crust and filling. Stir the dry ingredients together, add lemon zest and spices, then gently fold in the blueberries so they stay intact.
STEP 2.
Assemble the pie and form a lattice top, or use a full top crust if you prefer. Crimp the edges to seal the pie.
STEP 3.
Brush the top crust with an egg wash made from egg yolk and cream, then sprinkle raw sugar for shine and crunch.
STEP 4.
Bake until the crust turns golden brown and the blueberry filling is hot and bubbling. Allow to cool so the filling sets before slicing.
Frequently asked questions about Easy Blueberry Pie
Do I need to thaw frozen blueberries before making this pie?
No. You can use frozen blueberries without thawing, but baking time will increase by about 20 minutes. If the crust is browning too quickly, cover the top loosely with foil for the final portion of baking.
How do I find good fresh blueberries?
Look for plump, firm berries with smooth skins. Local farm stands and farmers markets are great in season. If the berries taste tart, increase the sugar in the filling slightly to balance the acidity.
How do I know when the pie is done?
The filling should be visibly bubbling through the lattice or vents and the crust should be evenly browned. The center should no longer look wet or loose. Let the pie cool to room temperature so the filling thickens.
Do I need to refrigerate blueberry pie?
You can keep the pie at room temperature for up to three days when covered. Refrigerating extends freshness to about five days. If you live in warm climates or plan to store longer, refrigerate.
Why is my blueberry pie runny?
- The pie may not have baked long enough for the filling to thicken.
- There may not have been enough cornstarch or the cornstarch wasn’t evenly mixed into the sugar before adding the berries.
- Serving before the pie cools can make the filling appear loose—allow it to set.
How do I prevent a runny pie?
- Follow the recipe times and temperatures, adjusting if you use frozen berries.
- Measure and mix the cornstarch thoroughly with the sugar so it disperses evenly.
- Cool the pie completely before cutting—this is the easiest way to ensure a well-set filling.
Tips & tricks for a perfect Easy Blueberry Pie
- Use fresh blueberries in season for the best color and texture.
- Rinse berries gently and dry them thoroughly before coating with sugar and cornstarch.
- If using frozen berries, do not thaw; add them straight to the filling and allow extra bake time.
- Lemon zest brightens the filling—don’t skip it. It balances the sweetness and enhances the fruit flavor.
- Serve warm with vanilla ice cream for a classic combination.
Pro tip: Brush the top crust with egg wash and sprinkle 3–4 tablespoons of raw sugar for a glossy, crunchy finish.
Recipe card
Easy Blueberry Pie
Ingredients
- 2 refrigerated pie crusts (or make your own)
- 3/4 cup granulated sugar (increase by 1/4 cup if berries are tart)
- 1/4 cup cornstarch
- The zest of 1 lemon
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon salt
- 6 cups blueberries (fresh or frozen)
- 1 tablespoon cold butter, cut into small pieces
- 1 egg yolk
- 1 tablespoon heavy cream
- 2 tablespoons raw sugar (for sprinkling)
Instructions
- Preheat oven to 400°F (200°C). Place a large baking sheet on the lower rack to catch drips.
- Grease a pie pan and fit in one crust; set aside.
- In a large bowl, combine sugar, cornstarch, lemon zest, cinnamon, nutmeg, cloves, and salt. Add blueberries and toss gently to coat.
- Pour the coated blueberries into the prepared crust. Arrange the top crust as a lattice or full top and crimp the edges.
- Whisk the egg yolk and cream together and brush over the crust. Sprinkle with raw sugar and dot the top with the small pieces of butter.
- Chill the assembled pie in the refrigerator for at least 5 minutes before baking.
- Bake on the middle rack at 400°F for 20 minutes, then reduce the oven temperature to 350°F and bake for an additional 35–45 minutes, until filling is bubbling and crust is golden. Cover loosely with foil if the crust browns too quickly.
- Cool to room temperature before slicing so the filling can set.
Notes
- Refrigerated crusts save time, but a homemade crust will give a superior texture and flavor.
- Taste your berries first; adjust sugar if they are very tart.
- Lemon zest is important for brightness—don’t skip it.
- Serve warm with vanilla ice cream for best results.
Nutrition (per serving)
This recipe originally appeared on Loaves and Dishes on September 19, 2014. It has been updated with photos, FAQs, tips, a complete recipe card, nutrition information, and step-by-step instructions.
A verse to share
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Luke 19:10
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