Blueberry Pie

Name: Blueberry Pie
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 2 premade pie crusts (14–16 oz total, usually two portions); 2 tablespoons old-fashioned oats (optional, to absorb blueberry juices); 5 cups fresh blueberries (or 6 cups if small berries); ¾ cup granulated sugar; ¼ cup packed light brown sugar; 3 tablespoons cornstarch; 2 tablespoons all-purpose flour; 1 teaspoon lemon zest; 1 tablespoon lemon juice; Pinch of salt; 1 tablespoon cold butter, cut into small cubes (for dotting before baking); 1 egg (beaten for egg wash); 1 tablespoon coarse or granulated sugar (for sprinkling on top)

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This classic blueberry pie recipe delivers a thick, jammy filling and flaky crust with simple ingredients and foolproof steps.

Know Before You Scroll

Servings: 8 1 slice

Prep: 20

Cook: 50

Total Time: 1 10

What You’ll Need

Blueberries, pie crust, sugar, lemon, cornstarch

Flavor Profile

Sweet-tart, jammy, buttery

Difficulty Level

Easy

Equipment Needed

9-inch pie dish, mixing bowl, baking sheet

Top Tip

Let the pie cool fully before slicing

Time-Saving Tips

Bake a day ahead for best slicing

Ingredient Swaps

Use frozen blueberries (no need to thaw)

A close-up of a freshly baked cherry pie with a golden, flaky lattice crust, showing glossy cherries peeking through the gaps—reminiscent of the classic look of a homemade blueberry pie.

Why This Recipe Works

Blueberry pie can go one of two ways: beautifully sliceable or a runny mess that floods the plate. I tested this version to land firmly in the first category. The key ended up being a combination of letting the berries sit to release juice and then pouring off the excess before baking. It feels like a small step, but it makes a huge difference. Paired with a mix of cornstarch and flour for structure, the result is a filling that’s glossy, jammy, and holds its shape without being stiff.

A freshly baked Blueberry Pie with a golden lattice crust, a slice partially removed with a pie server. Fresh blueberries are visible inside the Blueberry Pie and in a dish in the background.

Ingredient Notes

A marble countertop is set for Blueberry Pie: rolled pie crusts, an egg, brown sugar, white sugar, oats, flour, a lemon, salt, butter, a jar with a metal lid, and a bowl of fresh blueberries ready for baking.

The Filling

Blueberries

Fresh gives the best texture, but frozen works well too.

Sugar (granulated + brown)

Granulated sweetens, brown adds depth.

Thickeners

Cornstarch and flour – This combo creates a thick, stable filling without gumminess.

Lemon zest + juice

Brightens flavor and balances sweetness.

The Crust

Premade pie crusts

A reliable shortcut. You can swap for homemade pie crust if preferred.

Oats (optional)

A smart trick to absorb excess juices and prevent a soggy bottom.

Finishing Touches

Egg wash

Gives that glossy, golden crust.

Coarse sugar

Adds sparkle and crunch.

You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.

Go to the printable recipe card instead

Step By Step Instructions

Prepare the Crust

Fit one pie crust into a 9-inch pie dish, pressing it gently into the corners. Dock the bottom of the dough by pricking it all over with a fork, being careful not to pierce all the way through. Sprinkle 2 tablespoons oats evenly over the base. You should see a light, even layer across the bottom.

Three images show steps preparing a Blueberry Pie crust: an empty pie crust, a fork pricking holes in the crust, and oats sprinkled over the crust in the pie pan.

Mix the Filling

In a large bowl, whisk together ¾ cup granulated sugar, ¼ cup brown sugar, 3 tablespoons cornstarch, 2 tablespoons flour, lemon zest, and a pinch of salt. Stir in 1 tablespoon lemon juice, then gently fold in 5 cups blueberries until coated and glossy.

Let the mixture sit for 10 to 15 minutes. You’ll notice juices pooling at the bottom. Pour off excess liquid so the filling stays thick, not watery.

Three glass bowls: the top left shows flour, sugar, nutmeg, and lemon zest; the top right has blended dry ingredients; the bottom bowl contains blueberries coated in the mixture—perfect for a homemade pie or blueberry dessert.

Assemble the Pie

Spoon the berries into the crust and spread evenly. Dot with 1 tablespoon cold butter. Top with the second crust or a lattice, then crimp the edges. If using a full crust, cut small vents so steam can escape.

Two unbaked blueberry pies with cubed butter on top are shown above a close-up of a third Blueberry Pie, covered with a lattice pattern of raw pie crust.

Finish and Bake

Brush with beaten egg and sprinkle with sugar. Bake at 400°F for 20 minutes, then reduce to 375°F and bake another 25 to 30 minutes. The crust should be deep golden and the filling visibly bubbling.