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slicing blueberry pie
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5 from 2 votes

Blueberry Pie

This scrumptious blueberry pie is bursting juicy blueberries and has a flaky double crust. You only need 10 ingredients to make this recipe. 
Prep Time1 hr 30 mins
Cook Time45 mins
Chill Time3 hrs
Total Time5 hrs 15 mins
Course: Dessert
Cuisine: American
Keyword: blueberry pie, blueberry pie recipe, how to make blueberry pie
Servings: 12 servings
Calories: 328kcal


Double Pie Crust

  • 2 ½ cups all-purpose flour, spooned and leveled
  • 2 teaspoon granulated white sugar
  • 1 teaspoon salt
  • 1 cup unsalted butter, cold
  • 6-8 tablespoon cold water

Blueberry Filling

  • 6 cups blueberries, fresh or thawed
  • ½ cup granulated white sugar
  • ½ teaspoon cinnamon
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • ¼ cup cornstarch
  • 1 tablespoon unsalted butter, cold



  • Make it with a food processor: Place flour, salt, sugar, and butter in a food processor and pulse 4-5 times. Pea-sized butter flakes should still be visible. Add one tablespoon water after another and pulse 1-2 times after every tablespoon. Stop adding water when the dough starts to clump.
  • If you don't have a food processor, then make it with a pastry cutter or two forks instead: In this case mix together flour, salt, and sugar in a large mixing bowl. Then add butter and cut it into the mixture until it resembles coarse meal with pea-sized butter flakes. Then add water little by little until the texture starts to clump.
  • Divide pie crust into two halves and form 1 - 1.5 inch thick discs without kneading. Cover tightly with plastic wrap and refrigerate at least 2 hours or up to 2 days. 


  • In a large bowl, add blueberries, sugar, cinnamon, lemon juice, vanilla, and cornstarch and stir to combine. Set aside.


  • Preheat the oven to 375°F (190°C).
  • On a lightly floured surface roll out the first dough disc into a 12-inch circle. Transfer to a 9-inch pie dish. The edges of the pie crust should hang out of the baking form. 
  • Drain the filling and discard all of the liquid. Add the filling without any excess liquid to the pie dish. Then cut butter into small pieces and put on top of the filling. 
  • Then roll out the second dough disc and place it on top of the filling. Decorate to your preference. If you cover the filling with a dough circle, then cut a few slits in the top layer that the steam can escape throughout baking. If you want to arrange a lattice, then cut the top layer into strips and lay strips over and under one another carefully. Seal and flute the edges. You can also cut out stars and arrange them on top of the filling as I did.
  • Brush with either egg, egg wash (1 large egg and 1 tablespoon water), egg yolk, egg white, or melted butter, and sprinkle with sugar.
  • Bake for about 45 minutes until golden brown. Cover with parchment paper after 30 minutes to prevent it from heavy browning if necessary. Let cool to room temperature and transfer to the refrigerator. Chill for about 3 hours to allow the filling thicken up. Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month. 
  • Enjoy warm or cold with ice cream and fresh fruits.



Top tips
  • When making the double crust, use really cold butter. 
  • Don't forget to drain off extra juice from blueberries before putting in the crust. 
  • Don't skip refrigerating. That is what helps the filling thicken up. 

Make ahead
You can make the filling 1 day in advance and store covered in the fridge. Also, the crust can be made up to 2 days in advance and stored in the refrigerator or freeze for up to 3 months. To thaw, place the crust in the fridge overnight.

If you have an aversion to corn starch or you simply do not like it, don't worry! You can replace it with arrowroot, tapioca, or potato starch. Occasionally, some people use almond flour as it provides a subtle nutty flavor. 

You can use different fruit as well. It's important to remember that you should replace the blueberries cup for cup. So if you add 2 cups of strawberries, you would only use 4 cups of blueberries. Don't use more than a total of 6 cups of fruit.


Calories: 328kcal | Carbohydrates: 42g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 43mg | Sodium: 198mg | Potassium: 89mg | Fiber: 3g | Sugar: 17g | Vitamin A: 540IU | Vitamin C: 7.7mg | Calcium: 14mg | Iron: 1.4mg