Blueberry Pie Recipe (VIDEO)
The ultimate Blueberry Pie Recipe! It’s simple to make, bursting with sweet, juicy berries and topped with a classic lattice crust. All you need is a generous scoop of vanilla ice cream over your warm slice of pie.
We love making pies from scratch, from Classic Pumpkin Pie to Apple Pie. If you’re a fan of homemade pies, then this blueberry pie recipe is a must, especially when fresh blueberries are in season. Watch my video tutorial and see how it’s done.
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Blueberry Pie Recipe
When blueberries are in season, I can’t resist buying a few pints for snacking and several more for this old-fashioned blueberry pie recipe. While other fruit pies require a lot of prep work—pitting (Cherry Pie), peeling (Peach Pie) and slicing—making blueberry pie filling is practically effortless. Wash the berries, then toss them with the other ingredients and you’re done. So easy!
And this leaves you more time to focus on the crust. I always use my favorite Pie Crust Recipe, which is easy to make, buttery, and perfectly flaky. You simply can’t get the same flavor and texture from storebought refrigerated rolls of pie crust.
Blueberry Pie Video Tutorial
Watch how to make this easy blueberry pie recipe then go forth and bake. There are so many reasons to love this recipe:
- Juicy berries – Every bite is literally bursting with blueberry flavor.
- Buttery crust – The crust is made with real butter instead of oil or shortening, which means it’s extra delicious.
- Satisfying – Maybe it sounds strange, but weaving that lattice crust is actually kind of fun—and nothing beats the sense of accomplishment you’ll feel when you pull this perfect blueberry pie out of the oven.
- Classic summer dessert – Making blueberry pie should be on everyone’s summer bucket list.
Ingredients
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Pie crust – We use our go-to recipe for pie crust. You’ll need two crusts, one for the bottom and one for the top.
- Blueberries – Buy sweet juicy berries and get organic if you can (see tips below on selecting sweet blueberries).
- Lemon – Both the zest and the juice; zest the lemon first, then juice it.
- All-purpose flour – This thickens the filling as the berries release their juices.
- Sugar – You can adjust this and use more if your berries are tart, or less if your berries are especially sweet.
- Cinnamon – It compliments blueberries beautifully for a classic blueberry pie flavor.
- Egg – Whisk this with water to create an egg wash for the crust.
Tools for Homemade Pie
- 9-inch, deep pie pan – This allows for A TON of blueberries!
- Rolling pin – A simple one will do.
- Food processor – Or use a pastry cutter to cut the butter into the flour.
Pro Tip: I like using a food processor to work the butter into the flour for the crust, but a pastry blender will also work. Dip it in flour first to keep the butter from sticking; if the butter still gets stuck in it, you can use a butter knife to push it out.
How to Make Blueberry Pie
It’s time to roll up your sleeves and get baking. Here’s what you’ll need to do.
- Make the crust – Follow the pie crust recipe and chill the two disks of dough for an hour. Roll the first disk into a 13-inch circle and carefully transfer it to a 9-inch pie pan.
- Prepare the lattice strips – Roll the remaining pie crust into a 12-inch circle. Use a pizza cutter to slice it into 10 strips (1-inch wide).
- Preheat the oven – Position a rack in the center of the oven and preheat to 375ºF.
- Make the filling – Toss together the blueberries, lemon zest, lemon juice, sugar, flour, and cinnamon in a large mixing bowl. Transfer this mixture into the pie crust, mounding it slightly in the center.
- Weave the lattice crust – Use the strips of dough to create a lattice top, then pinch the edges to seal the crust and crimp.
- Make the egg wash – Brush the egg wash over the top crust.
- Bake – Bake the pie for 50 to 60 minutes, or until the crust is golden and the blueberry filling is bubbling.
How to Create a Lattice Pie Crust
You can read the instructions for making a lattice-top pie crust and it probably won’t make any sense to you until you see it in pictures—and then you’ll say, “Aha! I get it now!” So look at the pictures, read over these steps, and then try it for yourself.
- Place 5 strips of dough over the pie crust, with the longer strips in the center and shorter strips towards the edges.
- Fold back every other strip halfway and place a long strip in the center perpendicular to the first 5 strips.
- Fold the strips back over the new line and fold back the alternate strips. Continue adding and alternating strips, then switch to the other side of the pie and continue until the lattice is complete.
Click here for my full, step-by-step tutorial on How to Make a Lattice Pie Crust.
Pro Tip: For a little sparkle and extra sweetness, you can sprinkle the top crust with coarse sugar before baking. Sugar in the raw, turbinado sugar or sanding sugar will all work.
Common Questions
While cornstarch works, I prefer thickening fruit pies with flour because the consistency seems better.
Look for berries that are plump and deep, dark blue. A silvery coating on the outside of the berry is fine, but if the berries are light purple, pinkish, or green, they’re not fully ripe and won’t be very sweet.
You can make a blueberry pie with frozen blueberries without thawing them first. Note that it may take slightly longer for the blueberries to bubble at the top.
You can make this recipe work for an 8-inch deep pie pan, or 10-inch pie pan by rolling out the crust smaller or bigger. Avoid short pie pans which will overflow with this quantity of blueberries.
If you double this recipe, you’ll need to make two pies instead of one.
Make-Ahead
Here’s how to store and reheat blueberry pie:
- To Refrigerate: You can make the dough for the pie crust up to 3 days in advance and store it in the refrigerator.
- Freezing: The finished pie can be wrapped tightly and frozen for up to 2 months. You can also freeze individual slices if you have leftovers.
- To Reheat: Let a frozen pie thaw in the refrigerator. I love to warm up my slice in the microwave just until heated through (35-45 seconds) or warm it up in a 325ºF oven.
This blueberry pie is easy to make, and you’ll love the juicy filling and irresistibly flaky crust. It’s sure to become a summertime tradition!
More Blueberry Recipes to try
If you love this blueberry pie, then you won’t want to miss these reader-favorite blueberry recipes:
Blueberry Pie Recipe
Ingredients
- 1 recipe for pie crust, yields 2 crusts
- 6 cups blueberries, rinsed and well drained, (2 lbs or 32 oz)
- 1 tsp lemon zest , from 1 lemon
- 2 Tbsp lemon juice, freshly squeezed
- 4 1/2 Tbsp all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1 egg , + 1 Tbsp water, for egg wash
Instructions
- Roll the second crust into a 12" circle and use a pizza cutter to slice into ten 1-inch strips.
- In a large mixing bowl, combine 6 cups blueberries, 1 tsp lemon zest, 2 Tbsp lemon juice, 1/2 cup granulated sugar, 4 1/2 Tbsp flour, 1 tsp cinnamon and toss to combine. Transfer blueberries into the dough-lined pie pan, mounding it just slightly in the center and keeping the edges clean of blueberry juice.
- Using the 10 strips of dough, create a lattice crust over the top: Place 5 strips of dough evenly over the pie, with the longer strips in the center. Fold back every other strip halfway and place a long strip in the center perpendicular to the first 5 strips. Fold the strips back over the new line and fold back the alternate strips. Continue adding and alternating strips, then switch to the other side of the pie and continue until the woven lattice is finished. Pinch the edges to seal then crimp for a fluted pattern.
- Beat together 1 egg and 1 Tbsp water and brush the egg wash over the lattice crust and edges. Bake in the center of the oven at 375˚F for 50-60 minutes, or until the crust is golden and blueberry juice is bubbling at the edges.
Notes
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
This is one of the best pies I’ve ever tasted. It was my first time baking a pie and I found it very easy to make. Everyone devoured it and kept getting complements on how tasty it was. I was even asked if I bought it from a bakery. Definitely a keeper.
That’s wonderful to hear, lidia! Thank you for trying the recipe!
I think overall this is a great recipe, aside from the amount of cinnamon called four. For me, the cinnamon was super overpowering in a blueberry pie if you are a blueberry pie enthusiast. I have followed the recipe for the pie exactly. The consistency and sweetness of the berries was perfect. The crust was delicious, although I did straight from the recipe slightly for the dough, I only had one stick of salted butter and one stick of unsalted butter. But I tend to like a more savory crust. It was lovely aside from the amount of cinnamon, and I will definitely make this again, maybe with a dash of cinnamon
Love the way that your recipes are simple, delicious, beautifully balanced and possible for anyone to make well.
I was taught by a famous chef that recipes don’t need to be complicated.
No more 15 ingredient tomato sauces like I made before.
All that’s needed are a few fresh, top quality ingredients and a good recipe.
I’m so glad I stumbled on your site as every recipe of yours I’ve read qualifies.
Totally agree! I’m glad that you are enjoyed my recipes!
This would have been much better without the lemon. So much lemon that I couldn’t taste the blueberries. I wanted blueberry pie, not lemon!
I followed the recipe.
Hi Ali! I’ve never had the lemon be overwhelming. I wonder if your blueberries were more tart and that also made it worse.
I made your pie with frozen blue berries and followed the recipe correctly. It was so running!
Hi Judy! Using frozen blueberries could take a little while longer in the oven. Be sure to bake it long enough so that the filling has time to bubble and thicken. You could also try using a bit more flour or cornstarch in the filling to help the consistency.
I almost never leave reviews for recipes but this blueberry pie is real special. The lemon zest, juice & cinnamon really takes this pie over the top. I have been baking for over 40 years and this is my now go to recipe. I tried the very easy pie crust recipe and it was excellent. Both my husband and I say that this is the absolute best blueberry pie we have ever had anywhere. Thanks
Wow, awesome! Thanks so much for sharing your experience with our recipe. We’re happy that you loved it!
Tried you blueberry pie recipe this morning and it’s came out perfect I used frozen blueberries it was what had. I did thaw them out and drained them and did add 1 extra spoon of flour. The pie looks beautiful and tastes delicious. Love all your recipes
Hi Frank! Thank you for sharing. I’m so glad you loved it.
Hi. Thanks for the recipe. I have made this a few times. My kids and I pick organic berries and use them that day. After the pie has cooked I left it rest for an hour but when I serve it the pie never keeps it shape. How can I fix this? Thanks
Hi Angela! Is the filling too soft/runny? Be sure to bake it long enough so that the filling has time to bubble and thicken. You could also try using a bit more flour or cornstarch in the filling to help the consistency.
This recipe is wonderful however my pie was a bit runny. Would using instant tapioca along with the flour prevent this from happening? Thanks
Hi Carol! I have never tested that, but it sounds like it may work. Let us know how if turns out if you experiment.
My husband picked blueberries from the lake on the weekend and I promised him a fresh blueberry pie. Turned out perfect, so delicious. Followed the recipe except used my own pie crust. Just perfect.
THat’s great to hear, Linda. We’re happy to know that the recipe was a success!
I made this with blueberries from my back yard. Gerrreat Pie!
Robert Wachtell Weston, CT
Wonderful! Thank you for trying the recipe.
I love this recipe so much, I was wondering what the difference would be if I was to change the fruit. Like instead of Blueberries use strawberries or raspberries? I love all fruit and love changing things up.
Hi Tashmier, I’m so glad you loved the recipe. I haven’t tested this recipe with other berries, but I think that it would work. Let us know if you experiment.
Pie is delicious ! Only issue was, it was very runny. I made exactly as recipe states. Any suggestions ?
Hi Jane, it’s hard to say what went wrong without being there, especially if nothing was altered in the recipe. Is it possible you used more blueberries? If using more blueberries, you will need more flour as a thickener or there will be too many blueberry juices. Also, make sure to bake long enough and put the pie into a fully preheated oven. I hope that helps!
My dad has loved blueberry pie since before I was born. I followed this recipe along with the pie crust recipe for Fathers’ Day and it came out delicious!
Yay, great to hear that it was a huge success!
The pie set up beautifully and was gorgeous! The blueberries grown in California were so sweet on their own but I think the pie recipe still needs more sugar maybe 2/3 cup to hit the dessert taste bud completely. Thank you for the recipe! It impressed my family!
Thamk you for your feedback and suggestion, we appreciate it!
turned out way to watery…i don’t know how to make it less watery but i used fresh picked blueberries and fresh everything.It kinda fell apart when i went to serve it.the taste was still amazing though
Hi Kiki! I’m sorry to hear that. Did you alter or change anything in the recipe in any way? If you are using more blueberries, you will need more flour as a thickener or there will be too much blueberry juice. Also, make sure to bake it long enough and put the pie into a fully preheated oven. You can always add more flour if needed. I hope that helps!
My first blueberry pie! So delicious with fresh from the farm berries. The crust was lovely. My family is eating this up fast! Thanks!
Hi Ricki! That’s wonderful. I’m so glad it’s being enjoyed.
This turned out quite good, very refreshing. but I think it needed to be sweeter. 1/2 cup sugar for an entire pie seems too little even with sweet berries. It ended up being more like a fruit tart.
Hi Emily! Thank you for the feedback. The sweetness level can definitely change based on the berries. Feel free to add more to your preference. I’m glad you liked the recipe.
Absolutely incredible and easy to make!!! Thank you so much for sharing this wonderful recipe. My family and I love it! I will definitely make this again.
You’re welcome, Liz! So glad your family enjoys it!
Hello Natasha.
Another perfect recipe. I have been always intimidated by recipes that requieres dough or kneading. So far my husband loved the pie. But I want to try to make it again till I feel comfortable. I want it to look picture perfect.
I do have a question. If I want to make a mixed berry pie (raspberry, strawberry, blueberry and blackberries) is it the same concept ? Put all the berries inside the pie without cooking it on the stove first? I saw other recipes and people usually cook all the berries first but it looks too smushed. I like it when you can see most of the berries.
Hi Sophia! I’m so glad you loved the recipe. I haven’t tested this recipe with other berries, but I think that it would work. Let us know if you experiment.
Hi Natasha.
I made another pie and I tried it with your technique but I did it with all berries. Strawberry, blueberries and raspberries. I didn’t cook the filling first. I did it just the way you did with the blueberries pie. It came out perfect. The berries I picked were so sweet and fresh I was able to cut down the sugar a bit.
Thank you. Your are awesome.
Thank you so much for sharing that with me, Sophia! I’m so glad it turned out nicely!
Hello
Thank you for sharing this recipe!
I just wanted to say, I made this pie yesterday following the recipe exactly.
I put 8 tablespoons of ice water in the dough instead of 7, so my dough was slightly sticky. Because of that I had to add a sufficient amount of dry flour while rolling.
After I placed the first layer into the pan, I then added the filling, then I started rolling and cutting the second layer.
I baked the pie for 60 minutes.
The reason I am telling you this is that base seemed undercooked and it was difficult to cut while serving.
Could it be because of the 2 mistakes? The additional tablespoon of water and adding the filling before rolling the second layer. Or any other reason?
However the taste was amazing and I’d love to make it again :))
Hi V! You’re welcome, I’m glad you loved the recipe. I have been adding 6-8 TBSP of water, this number can fluctuate based on how things were measured and the temperature of your ingredients. Did you use a smaller pan by chance and the dough was thicker? I wonder if the oven wasn’t fully preheated or if the type of pie pan that you used could have affected this (stone, glass, metal- they all conduct heat differently). If you don’t already use one, I highly encourage an internal oven thermometer, it is very helpful in baking. I hope that helps troubleshoot for next time. You could also blind-bake the pie crust, but I have not found this to be a necessary step with this recipe but it may require some experimentation with your oven since every oven bakes differently. Also, you may find this article helpful from King Arthur Baking.
Hi Natasha,
I just made this blueberry pie today and first reports are that it tasted great BUT it is very “watery/soupy”. I did use frozen blueberries and did not account for that. Pie started bubbling over but should I lower heat and ” cook off” that extra moisture?
Hi Ken, it’s hard to say what the culprit is if you’re making changes or altering the recipe. I recommend trying it as written first 🙂 I hope you give it another try soon.
I will do that and see how it goes but if you can give me a tip or two on how best to utilize frozen blueberries I would appreciate it!
Hi Ken, We have a section on that in the recipe “Can I substitute frozen blueberries?” I hope that helps!
So. Many. Ads.
I couldn’t get this to display on my phone due to the ads constantly running. Although the pie was delicious, another time, I’ll find a better site.
Thank you for sharing your concerns and feedback. The only way we can continue providing free recipes is by having ads on our site so we are not able to remove those at this time. We find that most people would rather see the ads than pay to see the recipes. Also after a while, you should be able to close the ads.I appreciate your feedback and I hope you love every recipe you try.
That’s very fair! It’s just that I’ve never had so many adds on a site that my phone (iPhone 11) kept moving around the recipe to the extent that I was not able to read the recipe on my phone.
Use DuckDuckGo. Solved all the add problems I was having like you. 😉
Put in “AdBlock” & it installs a program that will block ads. You have to click on it, every site you open but its worth it.
I don’t have a deep dish pie pan, so I kept the remaining blueberries for your overnight oats! 🙂 It’s in the oven now, but wondering how much I should adjust the baking by since it’s in a regular 9″ pie plate?
Hi Lauri! I hope the pie turned out great. I assume it was done in the oven by the time I was able to respond to your comment.
Fantastic blueberry pie – totally delicious and easy (cheated and used pre-made crusts) as part of my husband’s Tasting menu for Valentines Day!
That’s wonderful. So glad it was enjoyed.
Amazing, amazing, super yummy!!
My boys loved it very much!!
Thanks a mill Natasha!
Thank you, we’re so glad you and your boys love it!
Hi Natasha, just would like to know if with this recipe, can I make a triple berry pie?, meaning blueberry, blackberry, and raspberry.
Thank you
Nancy Giammatteo
Hi Nancy! I haven’t tested that with raspberries or blackberries but I think that will work great! Let us know how they turn out if you experiment.
The pie was amazing!! Your crust is better than my usual recipe – so light and flaky.
Blueberries were a little soupy but I expect that when I cook fruit. I much prefer soupy to a gelatinous finish!
Fabulous recipe, great directions, photos for how to do the lattice (my first time) were both clear and helpful!
My husband thanks you! I make apple and pumpkin pie at thanksgiving but blueberry pie is his favorite. It took me more than a decade but I made it for him and he loved it!
Thank you so much, Jen for sharing that with us. Hope you’ll love all of the other recipes from us that you will try!
I made the blueberry pie for the 1st. Time. It came out very delicious!!! Love your recipes.
I’m so happy you’re enjoying my recipes, Sylvia! Thank you for sharing that with us!
Does the crust get soggy? If so, can you blind bake the crust? What temperature and how long to blind bake?
Hi Linda! I do not pre-bake this crust. For fruit pies, it’s generally not needed. I do pre-bake the crust for my pumpkin pie though.
Just baked this pie for thanksgiving tomorrow. Silly me didn’t read the notes that said to freeze assembled before baking. Would you recommend letting it cool and then refrigerating overnight and re-baking a bit tomorrow? Or should I leave it out on the counter overnight?
Hi Samantha! Yes, you can refrigerate it after it cools or you can leave it out overnight and reheat it the next day.
So excited to try this recipe, as its my husband’s favorite type of pie! I have bought a bag of frozen blueberries and a frozen pie crust. Should I bake the frozen crust before filling and baking with the berries? Also, I have frozen puff pastry that I plan to use for the lattice! Any tips are greatly appreciated!
Hi Jenn, see my recipe notes above for instructions to use frozen blueberries. You do not have to pre-bake the pie crust. I have not made this with puff pastry to advise, but you may find some helpful information in the puff pastry pie recipes HERE. Good luck!
I made this pie a few days ago and it was beautiful. I did discover that I don’t care for cinnamon in my blueberry pie. Other than that it was delicious.
I’m so glad you enjoyed it, Maggie!
I made this the other night and was disappointed 😞. It was way tart and wasn’t what I thought it would be. Followed the recipe and everything.
Hi Ashley. I’m sorry. All blueberries are different, some sourer than others. I put a note in my blog that the sugar can be adjusted to use more if your berries are tart, or less if your berries are especially sweet.
Yeah I had the same problem. I never made a blueberry pie before so i didnt know it could be so tart. I would of added another 1/2 cup of sugar.
Hi Maryse, since some blueberries are sourer than others, a bit of sugar may be needed. I hope you give this another try soon.
Love all your recipes you’re the best I’ve tried so many of your recipes they’ve all turned out great but I do have a question about your blueberry pie can I put it all together and freeze it raw for a month.
Hi Rosie! I have not tested this with a raw pie. The finished pie can be wrapped tightly and frozen for up to 2 months. You can also freeze individual slices if you have leftovers. It reheats great. See my recipe notes for instructions on this.
Can I use Splenda instead of sugar? Also how many cups of blueberries for a regular pie crust instead of a deep dish one?
Hi Cathy, I have not tested this with Splenda to advise. The exact same pan is not necessary but it should be a deep dish pie pan and it will be the same.
It was easy but made way way too much filling. I made two large hand pies with the left over filling. My actual pie had to bake for 1hr and 15ish minutes and still looks super jiggly so I’m not sure how well it’s going to set up when cool. If I make this recipe again is split the the filling into two crusts.
Hi Holly, this recipe is written for 1 deep dish pie pan. I think it would be too much for hand pies to use that much filling and would need to be adjusted.
First time I made a blueberry pie (I am 76!). A big thank you.
You are very welcome!
Hey, thanks for the recipe, but I encountered some problems. I made the pie exactly like in the recipe, used fresh blueberries and baked for as long as told in the recipe in the exact same heat and rack position. Yet the filling was suuuper runny, I had to cut the first serving away to make room for the liquid to gather so I could drain it then. Not sure what happened here…
Did you alter or change anything in the recipe in any way? I just want to be able to understand what exactly happened and why it became runny. If using more blueberries, you will need more flour as a thickener or there will be too many blueberry juices. Also, make sure to bake long enough and put the pie into a fully preheated oven. I hope that helps!
You are an awesome cook and I love to watch you as your enthusiasm is amazing. I would love to make an apple pie like my aunt use too. However, at 78 that would be hard for me. I do enjoy your video’s. Blessings
Hello Margaret, good to hear from you, and thanks so much for your good comments. I hope you can one day try some of my recipes!
Margaret, please try Natasha’s recipe for apple pie — it is the best I have ever had! Even if you have to use pre-made pie crust, the filling makes it totally worth it!!!
Mmmmm ! Nat your pies look amazing !! Blueberry is one of my faves . I have to trry your pie crust because it is different then the one I have been using , thanks for sharing another great recipe😃
I hope you do try it, it is what we use for all of our pie recipes and we love it!
I just took my pie out of the oven and it turned out perfect.
Made with Northern Ontario wild blueberries my nephew picked and brought over this morning.
Wish I could send a picture.
Thanks for the wonderful easy recipe, I made it exactly as directed. Yum.
Now what can I make with the rest of the blueberries? Besides freezing them.
I’m so glad it turned out perfect, Denise! Thank you so much for sharing that with me! We have our blueberry recipes listed HERE to review for more ideas!
I’m curious if you think this pie would be suited to a typical crumble topping instead of another layer of pie crust?
Hi Karen! I have not tested that, but I think it would work just fine. If you experiment, please let us know how it turns out. 🙂
Hi Natasha,
I just made this blueberry pie recipe 5his week and it was delicious. Thanks for another great recipe and can’t wait when your cookbook comes out to buy!
That’s wonderful, Karen! Thank you for the review.
Loved this recipe. I had 4.5 cups of fruits (strawberry,blackberry & blueberry) and changed the sugar to match the proportion!
I also added some decorations with extra pie dough on the lattice which was fun ( a lil challenging too haha) Thanks once again Natasha 🙂
I’m sure the finished product looked great! Thanks for sharing and I”m glad you enjoyed making this recipe.
The pie is currently in the oven and my house smells amazing. Everyone is waiting for it to be done, I had one question, how long do I let the pie rest before we can cut into it?
To hold its shape it may take a few hours to rest. Google recommends 20-30 if you like warm pie. Otherwise, a few hours to keep its shape. 🙂
I need to make a pie for pi day at my son’s school. Can I prep everything the night before and pop it in the oven the morning of? Or do you suggest a different type of pie that can be prepared ahead of time?
Hi Diana, I have made it a few days in advance and put it in the freezer. It is best to freeze before baking vs after if you plan on doing that. Freezing after will cause the dough to be tougher. I have let it thaw before baking before and it worked out really well! I have not kept it in the refrigerator but that might work if it’s only for a short amount of time. You can also prepare the crust and refrigerate it up to 3 days ahead. Soften slightly at room temperature before rolling it out. I hope that helps.
I have already made your apple pie recipe and it was a success 🙂 I plan to make this one for New Years, but I don’t think I’ll have access to fresh blueberries so I would have to substitute with frozen ones. I really want to avoid a soggy crust, so should I add more flour to the filling? Or maybe thaw out the fruits first? Also I don’t want the pie to be too sour either, how could I avoid this? Thank you !
Hi Angela, Frozen will work, but you will see a big difference between frozen vs. fresh blueberries. Frozen tend to release more liquid and don’t hold their form. Here’s what one of our readers wrote: ” I used 6 cups of frozen blueberries. Because I used frozen blueberries, I rolled out my pie dough, lined the pie plate and popped it in the freezer for a bit while I put together the filling. Then I baked the complete pie for about 1 1/2 hours until the berries bubbled. (I did put some foil around the edges to stop them from over browning in the last half an hour). I have to say that my husband and I were really happy with the result! The filling had set perfectly and tasted amazing. The crust was buttery and flaky. If I could give this recipe 6 stars I would!” I hope this helps!
Hi Natasha – looks like a beautiful recipe and I am going to make it. Just wondered if I can substitute cornflour for all-purpose flour in the filling only, and would I use the same quantity as specified in the recipe (i.e. 4.5 tablespoons)?
Hi Melinda, I honestly haven’t tested that to advise. If you do an experiment, please share with us how it goes.
Hi Natasha! I’ve made this recipe before and it has become a family favorite for the holidays. I was wondering if it’s possible to make it in advance and freeze it for a day or two?
Hi Sofi, Yes it is best to freeze before baking vs after if you plan on doing that. Freezing after will cause the dough to be tougher. You can do it either way honestly. I have let it thaw before baking before and it worked out really well!
Chose this recipe based on all of the great reviews but sorry to report that I’m just disappointed I wasted 6 cups of fresh blueberries. Followed the recipe exactly but 2 tbsp lemon juice, plus zest was way to much. My pie is sour. 🙁
Hi Mel, I haven’t had that experience, but I am always happy to help troubleshoot. Did you add the recommended amount of sugar? Also, if your blueberries were very tart, you would want to put more sugar.
I made this exactly according to the recipe. It was a very big hit! Thank you for all your wonderful recipes. I have never made any of your recipes that were less than 5 star! You’re my go to! I’m buying your cookbook as soon as it hits the shelves!❤️
That’s just awesome! Thank you for sharing your wonderful review, Cheri!
I love your recipes. I do make a lot of them and my family loves the meals. I was wondering if you had a cook book and do you have low sugar desserts. Thank you for your recipes.
I’m so happy you’re loving my recipes, Edith! I don’t have a cookbook out yet, but it’s on my list of life goals.
Absolutely THE BEST pie you will ever eat!!! Thanks for the recipe!
Thanks for the awesome feedback!
My friend is allergic to cinnamon. Can I omit it? Or is there a substitution you recommend? Thank you!
Hi Tracy, someone shared that they omitted it and the result was okay too, they still liked the recipe without it.
Awesome, thank you! And I recently made your dutch apple pie and it was fantastic!! Thanks for the great recipes!
You’re welcome! I’m so happy you’re enjoying my recipes!
My pie is in oven…..I have always bought pre made frozen crust so I’m excited to see how it turns out😊
I hope you love it! I bet your home smells so good right now!
Not certain what I did wrong but after one hour I couldn’t even roll the dough.
Hi Patty, I haven’t had that experience, was anything possibly altered in the recipe? Were the ingredients measured and followed exactly as written?
Your pie was delicious I added a tsp of ginger an did the lattice dough free handed it was a great tasting pie everyone raved on how delicious it was more fruit than jelly like other bakery pies that use all sugar an no fruit with only half cup of sugar even my mom thats diabetic loved this pie to an said it wasn’t that sweet an sugary either. Great recipe Natasha.
That sounds delicious and beautiful, Harold! Thank you so much for sharing that with me.
Made this the other day and it was fantastic. I made my pie smaller because it is just me and my fella, so I just estimated the amounts I needed. Turned out wonderful. The only thing I did different is that I add a few little pats of butter over the top of the fruit for added richness (like my Mom always did). Another winning recipe. Thank you, Natasha.
I’m happy that you loved this recipe, Carol! Thank you so much for your review.
AWESOME pie! My husband loved it and I did too. Best blueberry pie ever! But I had to aluminum foil tent the pie to prevent the lattice top from burning. Advice?
I’m so glad you enjoyed it, Jeanne! The foil will avoid it, depending on the oven and how hot/ close it gets sot the burner.
Could Saskatoon berries be used instead of blueberries?
Hi Lynda, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe.
WOW – 10 stars! I made pie yesterday and was just perfection. The crust was wonderful – kind of melts in your mouth. No problem rolling it out too which is always a plus. I had 5 cups of blueberry and just left it at the 1/2 cup sugar and took a tad of the flour away. Not runny – sliced up like a charm. Brought it over to our new neighbors and had a silver! She happens to be a great baker and she had nothing but praise for the pie.
Thank you Natasha! Pie is such a winner! Love all your recipes – printed a ton of them.
That’s so great! It sounds like you have a new favorite, Kathleen!
Natasha,
This is my first time making your pir recipe. It’s about to go into the oven. I have one serious complaint and one tip to pass on to your readers.
I followed your video for the pie crust. You say to add 6 T of water. When it came time to roll the dough, it was nearly impossible to work with. I consulted the WRITTEN recipe whic states 7-8T of water. Nothing is more aggravating than a recipe with conflicting instructions.. I wet my hands, kneaded the dough and sprinkled it with water.
We put it between wax paper to roll out. Thiis worked really well.
I hope this turns out good, as we’re taking it to a dinner party tonite.
I will report back later,
Hi Teena, thanks for the feedback. I wish there was an easier way to update a detail in a video but it is not possible once a video is live so I updated the written instructions throughout on youtube and on my site. I’m glad you spotted that in the written instructions.
Natasha,
We just came back from our dinner party. This is THE MOST OUSTANDING blueberry pie we’ve EVER HAD. Rave reviews from everyone. The crust is an absolute KEEPER. The lemon zest in the filling made it a complete 10 star rating. THANK YOU!!
Hello Christine, you are so welcome! I’m happy to see your great review and feedback, thank you for sharing!
I made it but it’s not nice and thick it had a lot of liquid. I followed the recipe and it made a mess in my oven. Did I miss a step ? or can I add more of something? The taste was there though.
Hi Adriana, did you use fresh or frozen blueberries? I think you will see a big difference with fresh blueberries. Frozen tend to release more liquid and don’t hold their form as well.
This was super easy and very good. I think a ouch of salt would be good in this to enhance the flavor. Of course the flavor also depends on the quality of the blueberries.
Sounds good, Erin, feel free to do that on your next try and share with us how you liked it!
This was my first time making your pie crust, and I will definitely make it again – flakey and buttery. The blueberry filling was also very good.
That’s fantastic feedback, Nancy! Thank you for sharing that great review with us. Glad you liked it!
Today, I woke up eager to bake something new. I went on my phone and saw this. I rushed straight to my kitchen. The steps were so easy, and the result was delightful! I recommend this recipe. It’s a shame I can’t upload an image of the pie.
I’m so glad you discovered my blog and this recipe! Thank you so much for sharing that with me.
I tried the blueberry pie filling recipe, baked it for 25 minutes than what Betty Crocker called for, after filling I cut it and went to serve, very watery, liquid, I was surprised, I recheckek the recipe and it was the same?
What did Idowrinf?
Dave
Hi David, it’s hard to say what the culprit is if you’re making changes or altering the recipe/ using other recipes. I recommend trying it as written first 🙂 I hope you give it another try soon.
Delicious! The best recipe i’ve come across. Make your own whipped cream and sprinkle with cinnamon on the top and you’re good to go!
Thank you so much for this lovely comment, Michele! I’m so glad you enjoyed it!
Can the pie be assembled ahead of time and baked the day of the event? I was thinking to prep it in the morning and bake it later in the day. Would that work?
Hi Tanya, yes that would work if you’re going to do it all on the same day.
Excellent
Thank you, glad you liked it!
I absolutely adore your recipes.Thanks.💓😀
You’re so nice! Thank you!
I love all your recipes. I just made this pie today, the salmon with asparagus, and spaghetti with meatballs and it was delish! I think I already made like 10 of your recipes. Your website is my go to recipes on family gathering.
That makes me so happy! I’m so glad you’re enjoying my recipes.
I made your blueberry pie and it looks amazing. I’m sure it will taste as good as it looks. I did add some blackberries in it as I almost did not have enough blueberries. Thank you for your recipe. I wish I could post u the picture.
You’re welcome! Please share with us how it goes, you can share some photos on our Facebook page and group!
Can you use frozen blueberries in this recipe?
Hi Rita, When blueberries are in season, we use fresh blueberries but you can make a blueberry pie with frozen blueberries without thawing first, but it may take slightly longer for the blueberries to bubble at the top. That’s about it and hope it turns out great!
Hello Natasha!
I tried your blueberry pie and homemade crust and it was a huge hit. I received so many compliments on it I had to try a piece myself. The flavor made my taste buds come alive. The crust was so flakey flavorful I enjoyed every bite. I don’t even like blueberries unless they are buried in bread or pancakes. Lol.
May I substitute blackberries (my husband and grandson’s favorite fruit) and get the same results
Hi Janet, blackberries sound really delicious for a blackberry pie! I’m so glad you enjoyed the blueberry pie recipe.
Hi Natasha, I did this pie, very good, but the bottom was soggy and undercooked.
I don’t manage to see from your photos or video if yours was also soggy at the bottom.
Any thoughts on how to prevent it?
Thanks
Hi Ingrid, I haven’t had that trouble with our butter pie crust – it bakes up really well without having to pre-bake the crust.
Hi Natasha, I would like to use a bit less butter in my pie crust so I’d like to use another pie crust recipe for this pie – will I have to worry about the pie coming out soggy at the bottom? Should I pre-bake a crust if I am not using yours? Thank you in advance!
Hi Lee, without testing a different recipe it’s difficult to say. I haven’t had any issues with our pie crust getting soggy with blueberry pie.
Hi Natasha I have a cooking class and we are going to make pie and we are going to make the crust in Tuesday and the filling in Thursday can I leave the crust in the fridge for 2 days.
Hi Diana, yes this does refrigerate well. I usually keep it refrigerated as a disk until needed and it does work well for savory pies as well. It refrigerates well for about 3 days.
I am having a hard time with my pie filling staying together… any suggestions? it seems like I am cooking it far too long and still it is soupy. I see this recipe does not call for cornstar… do I not need that?
Hi Brittany, I haven’t had that experience, was anything possibly altered in the recipe?
We made this recipe and it was delicious! What I liked about it was this it is the first pie I’ve seen that actually held together when I cut into it! Fantastic!
I’m so glad to hear that you loved this pie! Thank you for sharing your good feedback.
hi Natasha
Hoping to try this blueberry pie recipe tomorrow although I do have one question since we don’t have lemons in our country what can i substitute it with??
Hi Varena, we love it with lemon zest but you are welcome to omit that, I think it would still work without the lemon.
This blueberry pie was magnificent…I substituted orange zest for lemon zest as I had only that….Thank you for sharing this well worth the effort to make….
YOu’re welcome, Jeff! I’m so happy you enjoyed this recipe!
these pies look awesome but that isn’t surprising because everything I see on you site is delicious. I do have a question though, can I use the same recipe for the Bluberry pie using fresh frozen blackberries instead?
Hi Laura, I haven’t tested this with blackberries to advise but I bet that could work! One of our readers wrote in with the following: “I tried this recipe with wild blackberries. It’s so delicious” I hope that helps!
What if we don’t have a pie dish?
Hi! the exact same pan is not necessary but it should be a deep dish pie pan.
The best blueberry pie I have ever had. The filling was perfect.
I’m so happy you enjoyed this recipe Sean!
can you use frozen blueberries in your pie And if so, does it change the flour or sugar measurements?
Hi Cathy, When blueberries are in season, we use fresh blueberries but you can make a blueberry pie with frozen blueberries without thawing first, but it may take slightly longer for the blueberries to bubble at the top. That’s about it and hope it turns out great!