This homemade blueberry pie recipe is packed with sweet, fresh blueberries in a perfectly flaky pie crust. This is sure to be your new favorite summer pie recipe! 

baked and golden blueberry pie with a lattice design.

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Quick and Easy Blueberry Pie Recipe

The moment I see fresh blueberries in the grocery store, I start craving this easy homemade blueberry pie. So, I grab a few pints of berries and a pack of pre-made frozen pie crusts. Then, I head home to start preheating my oven! 

Believe it or not, making a fresh blueberry pie is actually pretty easy. Especially when you use frozen pie crusts. The blueberry pie filling features fresh blueberries, lemon, flour, vanilla, and sugar.

We simply toss the filling together and pour it into the prepared crust. No pastry blender or complicated steps required!

You can use a solid top crust if you are in a hurry and don’t have time to do a full lattice. But I love how a lattice top crust looks on a blueberry pie. It makes the pie look elegant and picture-perfect. Either way, this old-fashioned blueberry pie is one of the best things you make all summer!

(If you love blueberries, be sure to try my Blueberry Crumble BarsBlueberry Hand PiesNo-Bake Blueberry Cheesecake, and Blueberry Muffins, too!)

close up image of the interior of a blueberry pie.

Ingredients for Blueberry Pie

To print: see recipe card below

ingredients to make blueberry pie.
  • 2 frozen pie crusts – I like to use store-bought, frozen pie crusts. They help make this recipe really easy and quick. However, you can also use homemade pie crusts. My buttery pie crust recipe is perfect for blueberry pie. 
  • 7 cups fresh blueberries – There are about 2 cups of blueberries in a pint. For this recipe, you will need about 4 pints of blueberries. This will give you a little extra in case you want to eat a few fresh berries while you bake!
  • Zest and juice of one lemon – This adds a bright, refreshing taste that enhances the flavor of the berries.  
  • 4 tablespoons flour – All-purpose thickens the pie filling.
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar
  • 1 egg – The egg is mixed with water to make an egg wash for the pie crust. This makes the crust look shiny and golden rather than dry after baking. 
  • 1 tablespoon water


  • You can replace the fresh berries with 6 cups of frozen blueberries in place of fresh berries. Make sure you use the berries while they are frozen and firm. Increase the flour to 5 tablespoons. The frozen berries will create more juice. So, you will need a little extra flour to thicken the filling. 
  • Use orange zest and the juice from an orange in place of lemon for a tasty flavor twist. 
  • Make gluten-free blueberry pie by purchasing a gluten-free frozen pie crust. Replace the flour in the recipe with 2 tablespoons of cornstarch. Whisk the cornstarch and sugar together before tossing the mix with the blueberries. This will make a delicious homemade gluten-free blueberry pie! 
  • Use strawberries, raspberries, blackberries, or cherries in place of blueberries. Or, use a combination of your favorites!

Directions for How to Make and Bake Blueberry Pie

  1. Prepare: Preheat your oven to 375 degrees Fahrenheit. Press one of the pie crusts into a pie pan. 
  2. Make the filling: Add the blueberries, lemon zest, lemon juice, vanilla, flour, and sugar to a large bowl. Toss everything together, coating the berries. Then, pour the filling into the pie crust.
  3. Prepare the lattice crust: Use a rolling pin to roll the second pie crust into a 10-inch circle. Cut the crust into one-inch vertical strips. Then, place five strips on top of the pie, spacing them one inch apart.
  4. Weave the lattice crust: Fold every other strip back. Then, lay another strip horizontally. Fold the vertical strips back down, and pull the alternate strips up. Lay another horizontal strip.
  5. Repeat: Continue lifting and laying the pie dough strips to make the lattice across the whole pie. 
  6. Create the egg wash: Whisk the egg and water together in a small bowl. Then, use a pastry brush to paint the pie dough with the egg wash.
  7. Bake the pie: Place the pie on a baking sheet to catch any spillover and keep your oven clean! Bake the pie for 45 minutes. The crust is golden brown and the filling is bubbly when the pie finishes baking.
  8. Cool: Let the pie cool for about 15 minutes. This will let the filling thicken a little bit. Then, slice, and serve. 

Quick Tip

If the top of the pie is browning too quickly, reduce the oven temperature. Then, continue to bake just until the filling is bubbling.

Serving Suggestions

Of course, this recipe is delicious on its own. But you can’t beat a warm slice of freshly baked homemade pie paired with ice cream and topped with whipped cream!

If you’re feeling really fancy, you can even add extra blueberries, a drizzle of chocolate sauce, or shredded coconut flakes.

slice of blueberry pie sitting on a white round plate with a gold fork.

How to Store + Freeze Old-Fashioned Blueberry Pie

  • Store leftover pie at room temperature for two to three days or in the fridge for five to six days. To keep it fresh, allow the pie to cool completely. Then, wrap it with plastic wrap, or transfer it to an airtight container.
  • Freeze leftover pie for up to four months. Wrap it with plastic wrap, and transfer it to a sealable bag to keep it fresh. Thaw in the fridge overnight when you’re ready to serve.
  • Reheat your pie in the microwave, heating each slice for about 30 seconds. Or, enjoy it cold! I like to eat a slice in the morning and call it breakfast! 

Quick Tip

Rather than making a lattice top crust, simply place a whole, flat pie crust over the top of the blueberry pie. Pinch the edges of the pie crust, sealing the top and bottom crust together.

Then, make a few decorative slits in the top crust to allow the steam to escape from the pie as it bakes. Brush the entire top crust with egg wash, and bake the pie exactly as directed in the recipe card below!


What is the best thickener for blueberry pie?

I like to use simple flour to thicken my blueberry pie filling. I typically have flour in my pantry, so it is a convenient thickener. Flour also has little to no taste and will let the flavor of the blueberries shine through.

Should you pre-bake the bottom crust of blueberry pie?

I do not pre-bake the bottom pie crust for my blueberry pie. The baking time for this pie is long enough that the bottom crust will bake, despite the wet filling. You can pre-bake the pie crust for about 15 minutes if you are worried about the crust being soggy.

Should I thaw frozen blueberries before baking a pie?

No, you should make the pie filling with frozen berries. Thawing the blueberries will make them very wet and soft which will alter the texture pie filling. Thawing the blueberries can lead to a watery filling. While I like to use fresh berries, you can also use frozen, cold berries to make this blueberry pie recipe.

A blueberry pie with a lattice crust.

Old-Fashioned Blueberry Pie Recipe

This homemade blueberry pie is packed with sweet, fresh blueberries in a perfectly flaky pie crust. This is sure to be your new favorite summer pie recipe. 
No ratings yet
Course: Dessert
Cuisine: American
Servings: 8 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour


  • 1 Pie Tin
  • 1 Rolling Pin
  • 1 Large mixing bowl


  • 1 recipe for pie crust or two frozen pre-made crusts
  • 7 cups fresh blueberries
  • zest of one lemon
  • juice from one lemon, seeds removed
  • 1 teaspoon vanilla extract
  • 4 Tablespoons flour
  • 1/2 cup sugar
  • 1 egg
  • 1 Tablespoon water


  • Preheat your oven to 375 degrees F.
  • Make the recipe for pie dough and divide it into two even-sized balls. You can also use pre-made frozen pie dough. You will need two dough circles. Let the frozen dough thaw before using.
    1 recipe for pie crust or two frozen pre-made crusts
  • Roll one of the pie crust doughs into a 13” round circle and lay it into a deep, 9” pie pan. Press the dough into the sides of the pan.
  • In a large mixing bowl, toss the blueberries, lemon zest, lemon juice, vanilla, flour, and sugar together, coating all the blueberries in the dry ingredients.
    7 cups fresh blueberries, zest of one lemon, juice from one lemon, seeds removed, 4 Tablespoons flour, 1 teaspoon vanilla extract, 1/2 cup sugar
  • Pour the blueberry mix into the pie pan.
  • Roll the second pie crust into a ten-inch circle and then cut it into ten one-inch strips.
  • Use the pie dough strips to make a lattice top. Place five strips of dough vertically across the pie, spacing them about an inch apart. Fold every other strip back and then lay a pie dough strip horizontally across the pie, going over half of the vertical strips. Put the pulled-back strips down over the horizontal strip. Then, pull back the alternate strips and lay a second pie dough strip horizontally. Continue adding alternating strips, creating a lattice pattern across the top of the pie.
  • Pinch the edges of the pie, sealing the lattice strips to the bottom pie crust.
  • Whisk the egg and water in a small bowl, then brush the egg wash over the pie dough strips using a pastry brush.
    1 egg, 1 Tablespoon water
  • Bake the pie for 45 minutes. The crust will be golden brown and the pie will be bubbling around the edges.
  • Let the pie cool before slicing and serving.


-You can use frozen blueberries in place of fresh berries if needed. 
-Skip the lattice and make a full pie curst top instead. Roll the second pie crust dough out into a 10” circle. Place the solid pie crust over the top of the blueberry filling and crimp the edges to seal the top crust to the bottom. Make a slit in the top of the pie crust then egg wash and bake.


Serving: 1serving | Calories: 339kcal | Carbohydrates: 55g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 183mg | Potassium: 154mg | Fiber: 4g | Sugar: 25g | Vitamin A: 100IU | Vitamin C: 13mg | Calcium: 20mg | Iron: 2mg
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!

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About Kasey Schwartz

For over 15 years, Kasey Schwartz, the mastermind behind All Things Mamma, has been the ultimate go-to for mouthwatering family recipes. Her work has been featured on, Buzz Feed, Better Homes and Gardens, and more, making her your go-to mom next door for all things delicious and family-friendly.

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