A versatile & easy blueberry pie recipe that works with any kind of berry you have on hand – fresh or frozen! Made with delicious homemade pie crust.
But there’s one pie that we don’t make: apple pie.
Turns out Mr. Crumbs isn’t a fan of cooked apples…
That doesn’t mean the rest of us have to suffer – a half batch of slab apple pie (think traditional apple pie, but in an 8×8 glass pan and cut into bars instead) satisfies the sweet tooth for the rest of us just fine.
While thumbing through a cookbook as I was planning our monthly menu, Mr. Crumbs caught a glimpse of blueberry pie.
For DAYS he asked for blueberry pie. Um, hello? It’s not blueberry season year-round…the pie would have to wait.
And so it did.
For a whopping 24 hours.
As it turns out, you don’t need fresh berries to make pie – frozen work just as well! Silly Mom, as the kids would say.
And Mr. Crumbs lucked out. There just so happened to be a bag of frozen berries in my freezer without a destination dish. (They were leftover over from early in the summer when I wasn’t able to find frozen strawberries and had to pick them out of a bag of mixed berries!)
A couple of hours later, we ate one of the best blueberry pies I’ve ever had. Mr. Crumbs moaned as he devoured his extra-large slice.
Not only is this the best blueberry pie recipe ever, but it’s also:
- Healthy. Blueberries are antioxidant powerhouses, and you get a whopping 6 cups in this pie!
- Versatile. Blueberry pie is perfect served year-round. Enjoy fresh berries in the summer season, or use frozen blueberries for your Thanksgiving holiday pie! In every season, it’s amazing.
- Easy. With a list of simple ingredients found at any supermarket, this pie is a no-brainer. And it’s fun to make!
Ingredients for Blueberry Pie
- Homemade pie crust
- Fresh or frozen berries
- Lemon juice
- Granulated sugar
Can I use a refrigerator pie crust?
Although I prefer to make my own homemade pie crust, you can use a store-bought refrigerated pie dough in a pinch. Be sure to take a look at the ingredients to avoid the yucky fillers that can sometimes be found in packaged foods.
Can I use a canned blueberry filling for blueberry pie?
Since this is such a quick and easy recipe with fresh real-food ingredients, there’s really no need to use canned filling. Plus, a canned filling is likely to be filled with high fructose corn syrup, and other fillers, which are yucky ingredients that we ditched a long time ago…and we’ve never looked back!
How do you thicken a blueberry pie?
The cornstarch is used in this recipe as a thickener. Other recipes might call for sugar, flour, or tapioca. But I prefer just to use cornstarch to keep my blueberry pie from being runny.
How do you make a blueberry pie from scratch?
- Prepare both homemade pie crusts.
- Toss together berries and lemon juice, then add sugar and cornstarch.
- Pour the mixture into a pie pan over one pie crust.
- Roll out the second pie crust into 12 inches and cut into 1″ strips, making a lattice crust.
- Bake for 50-60 minutes, until the fruit is bubbling and the crust is golden.
Do you have to thaw frozen blueberries before baking a pie?
Nope. Just toss them in frozen and you’re good to go! If you thaw them first, doing so can alter the moisture content and potentially make the pie soggy.
What can I serve homemade blueberry pie with?
This pie would be absolutely delicious served on a pie plate with a scoop of homemade vanilla ice cream, or a dollop of fresh whipped cream.
More Easy Pie Recipes
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A versatile & easy blueberry pie that works with any kind of berry you have on hand – fresh or frozen! Made with delicious homemade pie crust.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Total Time: 1 hour 20 minutes
- Yield: 8 slices 1x
- Category: Desserts
- Method: Bake
- Cuisine: American
- Two batches of homemade pie crust
- 6 cups fresh or frozen berries
- 1 Tbsp lemon juice
- 1/2 cup sugar plus some for sprinkling
- 1/4 cup cornstarch
- 4 Tbsp unsalted butter, cold and cut into small pieces
- 2 Tbsp milk
- Prepare both homemade pie crusts. Roll one out to approximately 12 inches in diameter and place into pie pan; set aside.
- Toss together berries and lemon juice. Add sugar and cornstarch and toss to coat the berries evenly. Pour the berries into the pie shell and dot the filling with the butter.
- Roll out the second pie crust into 12 inches and cut into 1″ strips. Place the longest strip across the center of the pie. Place the second-longest strip perpendicular to the first. Alternating directions (top to bottom, then left to right), place the remaining strips on the pie leaving about 1/2 – 1 inch between each strip. Gently lift up the strips to create a woven look. When the lattice is complete, fold the bottom crust over the ends of the lattice top and secure by pinching the dough together. Brush the top of the crust with milk and sprinkle with sugar.
- Preheat the oven to 400 degrees and bake for 50-60 minutes, until the fruit is bubbling and the crust is golden. Let cool for at least one hour before serving.
Keywords: berry pie