Easy Blueberry Pie {Fresh or Frozen Berries}

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The best, classic, easy blueberry pie recipe, homemade with simple ingredients. Perfect buttery flaky crust is filled with stable fresh or frozen blueberry filling. Great for making lattice top, double crust or you can add a streusel crumble topping. Perfect Summer dessert with no soggy crust ever!

Closeup Shot of a Slice of Blueberry Pie in Steel Pan.

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My friends are crazy about this Blueberry Pie Filling. I always have a couple of jars of that filling in the fridge during Summer time. When I need a quick pie, I simply fill a baked Flaky Butter Pie Crust with it and just top it off with some Homemade Whipped Cream. It's heavenly! Today's recipe is for the typical old-fashioned pie. I strongly believe that our family recipe is the best and totally dummy-proof. Some people like my family bake at a high temperature for the first few minutes and then lower the temperature for the rest of the baking period. Other people swear by the transfer method, where halfway through baking, the pie is moved from a lower rack to a higher rack. Then, there are others who do a combination of both.

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Key ingredients
Variations
How to make easy blueberry pie recipe from scratch?
Tips and techniques
Recipe FAQs
Storage
More blueberry desserts
Recipe

Key ingredients

Refrigerated pie crust- You will need two for this recipe.
Blueberries- You can use fresh or frozen (not thawed).
Granulated sugar- A classic staple for most kitchens.
Lemon zest- This is actually optional, but I highly recommend it.
Cinnamon powder- Adds a nice warm spice to the flavor profile.
Cornstarch- Acts as a thickening agent for the filling.

Variations

Blueberry Crumb/Crumble Pie- Instead of adding another pie crust layer on top, sprinkle a crumble topping or streusel topping and bake.
Cream Cheese options- Serve this pie with Cream Cheese Frosting. Or use the filling over the top of this New York Cheesecake.
Make a simple cream Pie - Bake this cake without a top crust and let it cool completely to room temperature. Then, top it off with whipped cream or Chantilly Cream (Creme Chantilly).
Pie Bars- Bake this pie in a rectangular pan. When it cools down, slice into square bars.
Add some lemon- I only added some zest but you can add some lemon juice, too. Adjust the quantities, based on your preference. If you like this flavor combination, try out my Lemon Blueberry Muffins.
Make mini pies- Line individual holes in a cupcake pan with pie crust and fill it with the berry mixture. Top off with another layer of pie crust. Make a slit on each mini pie for venting. Bake, cool, and enjoy.
Use a topping- Whipped cream, vanilla ice cream, white chocolate ganache (syrup-like consistency), shredded white chocolate, or chopped nuts. You can even brush the top of the pie crust with egg wash and sprinkle sanding sugar before baking.
Try a fancy top crust- Like a lattice crust or decorated crust using cutters.

How to make easy blueberry pie recipe from scratch?

Bowl of blueberries, sugar, lemon zest, cinnamon and cornstarch.

1. Add ingredients for blueberry filling in bowl- This includes blueberries, sugar, lemon zest, cinnamon and cornstarch.

Wooden spoon being used to mix ingredients together in glass bowl.

2. Mix- Until berries are fully coated.

3. Spread crust- Evenly in the pie tin.

Blueberry filling being spooned into a prepared crust.

4. Add in- Prepared fruit filling.

Pie crust being spread over the filling.

5. Top it off- With the second layer of crust.

Pie crust edges being crimped with fingers and thumbs.

6. Seal edges- Securely all around the pie.

Knife being used to make cuts for venting on top of pie crust.

7. Cut slits in the top pie crust- That act as vents.

Baked golden brown pie being served on white marble with gray napkin.

8. Bake- Until golden brown and enjoy.

Tips and techniques

To prevent a soggy crust- Pre-bake the pie crust for a few minutes. Check out my detailed post on How to Blind Bake Pie Crust.
What pie filling thickener to use? I highly recommend using cornstarch because it doesn't affect the flavor. It also does not become cloudy, which tends to happen with flour. Overall, it just thickens much better than flour.
Protect pie edges- Watch the edges of the pie closely and cover them with aluminum foil to prevent over-browning. You can also use pie protectors or pie shields, which are sold online.
Grease pan- Use a nonstick oil spray or butter to great the bottom and sides of your pie dish for easy removal.
How to know when pie is ready? It's ready when you see the juices in the filling bubbling aggressively. If you remove the pie from the oven before this happens, the filling will most likely be too thin and runny.
Pie must cool dow completely before it's served- This cooling period is when the cornstarch works its magic and filling thickens. Don't rush this process!
Don't over-bake- Because that will over-brown and burn the pie crust.
Don't under-bake- Because that will cause the filling to be runny and you can also end up with a partially baked or unbaked bottom crust.
Lemon zest and cinnamon are optional- But they add an amazing subtle flavor that's hard to miss and truly worth it.
You much make slits on top of the crust- This allows venting during baking.
Place pie dish on a baking tray- Because Place foil it will catch any spills, when the filling starts bubbling and prevent a messy oven.

Fresh of Frozen Summer Berry Pie in Round Pan.

Recipe FAQs

Do you have to thaw the blueberries?

No, they do not need to be thawed. However, the baking time will be longer. I still highly recommend fresh ones since the overall texture is better.

Should I refrigerate a fresh blueberry pie?

Yes, it keeps it fresher for longer. Also, it helps to firm up the filling further too.

Why is my blueberry pie runny?

There could be a few reasons for this "runny pie soup:"
Pie was not baked long enough- It was probably removed from the oven before the blueberries had a chance to boil and cook through. The bubbling of the filling in the oven activates the natural gelatin in fruit and the cornstarch.
Not enough thickener (such as cornstarch or all-purpose flour or tapioca flour) was added- That's the key ingredient for thickening the filling. If you add too little, the filling won't thicken. If you add too much, the filling will become an odd jelly- like consistency. Typically, about 1 teaspoon of cornstarch is added per cup of fruit.
Too much sugar was added- You need to remember that when sugar is heated, it becomes liquid. The more sugar you add, the more watery the filling will become.
Your pie did not cool completely- It needs to cool down to room temperature. This cooling time allows the cornstarch to work its magic and thicken the filling. This takes at least 3 hours. My pies usually sit for longer than that.
Ingredients were not measured properly- At the end of the day, baking is science. Use measuring cups and measuring spoons to measure everything properly to ensure best results.
Frozen blueberries- Some people are totally against frozen ones since it does have a tendency to be runny. You simply need to bake for longer.

Storage

Make ahead- It can be made 1 day in advance. Once it cools down to room temperature, cover and chill in the fridge until you are ready to serve. This extra chilling time will firm up the filling and set it even more.
Room temperature- This can be kept out for 3-4 hours.
Refrigerate- Store in a sealed container in the fridge for up to 5 days.
Freeze- I am not fond of it because freshly baked pies always taste better than frozen ones. However, yes, you can freeze this pie. Once it fully cools down, cover it in multiple layers of saran wrap and aluminum foil and freeze for up to 1 month. When you are ready to enjoy it, thaw overnight in the fridge and allow it to come to room temperature.

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Recipe