There’s something timeless about a warm blueberry pie cooling on the counter. It tastes like summer, feels like home, and comes together without much fuss. This version is straightforward, dependable, and uses everyday ingredients you probably have on hand.
The filling is juicy and bright, the crust is flaky, and the whole thing feels like a treat without being fussy. If you’re looking for a classic summer dessert that always hits the spot, this is it.
Why This Recipe Works
This pie keeps things simple while still getting the details right. Fresh or frozen blueberries both work, so you can make it year-round.
The mix of sugar, lemon, and a touch of cinnamon brings out the berries’ flavor without overpowering them. Cornstarch thickens the filling just enough so it slices cleanly but stays juicy.
The crust is buttery and flaky, and a quick chill before baking helps it keep its shape. A little egg wash gives the top a beautiful golden color.
It’s approachable, reliable, and tastes like a bakery-style pie made in your own kitchen.
What You’ll Need
- Blueberries: 6 cups (about 2 pints fresh or 2 standard bags frozen, unthawed)
- Granulated sugar: 3/4 to 1 cup, depending on how sweet your berries are
- Cornstarch: 1/4 cup (for a sliceable filling)
- Lemon zest: 1 teaspoon
- Lemon juice: 1 tablespoon
- Salt: 1/4 teaspoon
- Ground cinnamon (optional): 1/4 teaspoon
- Unsalted butter: 2 tablespoons, cut into small pieces
- Pie crust: 1 double crust (store-bought or homemade, 9-inch)
- Egg wash: 1 egg beaten with 1 tablespoon milk or water
- Coarse sugar (optional): For sprinkling on top
Instructions
- Preheat the oven. Set your oven to 425°F (220°C). Place a baking sheet on the middle rack to heat up. This helps the bottom crust bake evenly.
- Make the filling. In a large bowl, combine blueberries, sugar, cornstarch, lemon zest, lemon juice, salt, and cinnamon if using.
Toss gently to coat. Let it sit for 10 minutes so the berries release some juices.
- Prepare the crust. Roll out one crust and fit it into a 9-inch pie plate. Leave a little overhang.
Keep the second crust chilled.
- Fill the pie. Spoon the blueberry mixture into the crust, scraping in all the juices and cornstarch. Dot the top with the butter pieces.
- Add the top crust. Roll out the second crust and place it over the filling. Trim excess, then fold and crimp the edges to seal.
Cut 4–6 slits on top for steam, or make a simple lattice if you like.
- Brush and sugar. Brush the top with egg wash. Sprinkle with coarse sugar if you want that bakery sparkle and crunch.
- Bake hot, then lower the temp. Place the pie on the preheated baking sheet. Bake at 425°F (220°C) for 20 minutes.
Reduce heat to 375°F (190°C) and bake 30–40 minutes more, until the crust is deep golden and the filling is bubbling steadily through the vents.
- Shield if needed. If the edges brown too fast, cover the rim with foil or a pie shield during the last 20 minutes.
- Cool completely. Set the pie on a rack and cool at least 3–4 hours. This allows the filling to set so your slices are clean and not soupy.
- Serve. Enjoy at room temperature or slightly warm. It’s great plain, with whipped cream, or with a scoop of vanilla ice cream.
How to Store
Keep the pie loosely covered at room temperature for up to 1 day.
After that, move it to the fridge and store for another 2–3 days. The crust will soften over time, but the flavor stays lovely.
To reheat slices, warm in a 300°F (150°C) oven for 10–12 minutes to crisp the crust again. You can also freeze the baked pie: wrap tightly in plastic and foil, and freeze for up to 2 months.
Thaw in the fridge overnight, then re-crisp in a low oven before serving.
Why This is Good for You
Blueberries are packed with antioxidants and vitamins, and they’re naturally sweet, so the pie doesn’t need a heavy hand with sugar. You’re getting fiber from the fruit, plus a dose of bright flavor from lemon. While it’s still a dessert, it leans on whole fruit instead of syrups or heavy fillings.
Making it at home also means you control the ingredients.
You can adjust sugar to taste, use a butter crust with no additives, and keep the flavors clean and simple.
What Not to Do
- Don’t skip the cooling time. Cutting too soon leads to a runny filling. Let it set.
- Don’t overdo the thickener. More cornstarch can make the filling gummy. Stick to the amount listed unless your berries are extremely juicy.
- Don’t forget the vents. Steam needs to escape or you’ll get a soggy crust and overflow.
- Don’t bake at one temperature the whole time. The high-then-lower method keeps the bottom from going pale and soggy.
- Don’t overwork the crust. Handle it gently to keep it flaky.
Recipe Variations
- Blueberry-Lemon Almond: Add 1/2 teaspoon almond extract to the filling and sprinkle 2 tablespoons sliced almonds on top before baking.
- Mixed Berry: Use 4 cups blueberries plus 2 cups raspberries or blackberries.
Increase cornstarch by 1 tablespoon if the berries are extra juicy.
- Brown Sugar Cinnamon: Swap half the granulated sugar for light brown sugar and increase cinnamon to 1/2 teaspoon for a warmer flavor.
- Crumb Topping: Skip the top crust and use a streusel (1/2 cup flour, 1/3 cup brown sugar, 1/4 cup oats, 1/4 teaspoon cinnamon, 1/4 cup cold butter). Bake the same way, shielding the edges as needed.
- Gluten-Free: Use a gluten-free pie crust and replace cornstarch with arrowroot or tapioca starch in equal measure.
- No-Refined-Sugar: Use coconut sugar or maple sugar in place of white sugar. Flavor will be slightly deeper and less bright.
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FAQ
Can I use frozen blueberries?
Yes.
Use them straight from the freezer without thawing. Add 1 extra tablespoon cornstarch to handle the extra moisture, and expect the pie to need a few more minutes in the oven until the filling bubbles.
How do I keep the bottom crust from getting soggy?
Preheat a baking sheet with the oven and set the pie directly on it. Bake at a high temperature for the first 20 minutes, and don’t skimp on venting the top crust.
You can also brush the bottom crust with a thin layer of egg white before filling to create a moisture barrier.
What if my blueberries aren’t very sweet?
Start with 1 cup sugar instead of 3/4 cup. Taste a few berries first and adjust. A touch more lemon zest can also brighten the flavor without adding more sugar.
Can I make this ahead?
Yes.
Assemble the pie, then refrigerate it unbaked for up to 24 hours. Bake straight from the fridge, adding a few extra minutes. Or bake the pie fully, cool, and store at room temperature for 1 day before serving.
Do I have to use an egg wash?
No, but it helps the crust brown and shine.
If avoiding eggs, brush with milk or cream. For a deeper color, use heavy cream and sprinkle sugar on top.
Why is my filling runny?
It likely needed more time to bubble or more time to cool. Make sure the filling is visibly bubbling through the vents for several minutes, which activates the cornstarch.
Then cool the pie completely before slicing.
What’s the best pie dish to use?
A standard 9-inch metal or glass pie dish works well. Glass lets you see the bottom browning. If using a ceramic dish, the pie may need a few extra minutes to bake through.
In Conclusion
This easy blueberry pie brings together simple ingredients for a dessert that’s fresh, vibrant, and deeply comforting.
The berries shine, the crust stays flaky, and the method is straightforward enough for any night of the week. Serve it at a cookout, bring it to a picnic, or keep it on your counter for family dessert. It’s the kind of classic that never goes out of style—and it tastes like summer in every bite.
Blueberry Pie Recipe Easy Homemade Summer Dessert - Simple and Delicious
Ingredients
- Blueberries: 6 cups (about 2 pints fresh or 2 standard bags frozen, unthawed)
- Granulated sugar: 3/4 to 1 cup, depending on how sweet your berries are
- Cornstarch: 1/4 cup (for a sliceable filling)
- Lemon zest: 1 teaspoon
- Lemon juice: 1 tablespoon
- Salt: 1/4 teaspoon
- Ground cinnamon (optional): 1/4 teaspoon
- Unsalted butter: 2 tablespoons, cut into small pieces
- Pie crust: 1 double crust (store-bought or homemade, 9-inch)
- Egg wash: 1 egg beaten with 1 tablespoon milk or water
- Coarse sugar (optional): For sprinkling on top
Instructions
- Preheat the oven. Set your oven to 425°F (220°C). Place a baking sheet on the middle rack to heat up. This helps the bottom crust bake evenly.
- Make the filling. In a large bowl, combine blueberries, sugar, cornstarch, lemon zest, lemon juice, salt, and cinnamon if using.Toss gently to coat. Let it sit for 10 minutes so the berries release some juices.
- Prepare the crust. Roll out one crust and fit it into a 9-inch pie plate. Leave a little overhang.Keep the second crust chilled.
- Fill the pie. Spoon the blueberry mixture into the crust, scraping in all the juices and cornstarch. Dot the top with the butter pieces.
- Add the top crust. Roll out the second crust and place it over the filling. Trim excess, then fold and crimp the edges to seal.Cut 4–6 slits on top for steam, or make a simple lattice if you like.
- Brush and sugar. Brush the top with egg wash. Sprinkle with coarse sugar if you want that bakery sparkle and crunch.
- Bake hot, then lower the temp. Place the pie on the preheated baking sheet. Bake at 425°F (220°C) for 20 minutes.Reduce heat to 375°F (190°C) and bake 30–40 minutes more, until the crust is deep golden and the filling is bubbling steadily through the vents.
- Shield if needed. If the edges brown too fast, cover the rim with foil or a pie shield during the last 20 minutes.
- Cool completely. Set the pie on a rack and cool at least 3–4 hours. This allows the filling to set so your slices are clean and not soupy.
- Serve. Enjoy at room temperature or slightly warm. It’s great plain, with whipped cream, or with a scoop of vanilla ice cream.