Blueberry Pie Recipe

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This is the easiest, and best Blueberry Pie recipe you'll ever need.

Blueberry Pie is something I remember my grandmother and mother making, and it is most definitely a family favorite (my sister’s very favorite pie, in fact). It is so super simple it’s surprising to hear friends have never tried making one!

I first shared this Blueberry Pie recipe last summer in my Must-Haves for a Summer Picnic post. It is so divine, it deserves its very own dedicated post.

You can certainly make your own crust from scratch – my grandmother always did, but to save a few steps I let Pillsbury make the crust.

Enjoy! And please – do come back and comment if you make it and let me know what you think!

Blueberry Pie Recipe

This is the easiest, and best Blueberry Pie recipe you'll ever need.


  • Ready-made refrigerated pie crust (I use Pillsbury)
  • 1/2 cup sugar
  • 1/3 cup flour
  • 1/2 tsp cinnamon
  • 4 cups blueberries (fresh or frozen)
  • 1 tbs butter or margarine, chopped
  • 1 tsp lemon juice
  • 1 egg yolk (optional)

Easy peazy directions:

Place bottom crust into pie plate, prick the bottom a few times with a fork. Combine sugar, flour and cinnamon in a large bowl. Fold in blueberries, turning to coat. Pour blueberries into pie plate, and sprinkle extra dry mixture evenly over blueberries.

This is the easiest, and best Blueberry Pie recipe you'll ever need.

Dot with chopped butter or margarine and sprinkle lemon juice on top.

Place remaining pie crust on top, seal and flute edges. For a flakier crust, whisk an egg yolk in a small bowl, mix in about a teaspoon of water and brush lightly on top of pie crust. Slit the top crust a few times for steam to escape.

This is the easiest, and best Blueberry Pie recipe you'll ever need.

Place a pie shield or strips of foil around edges before baking. Bake in 400 degree oven for 40-45 minutes or until juices begin to bubble through slits, removing foil or shield at around 25 minutes into baking.

Cool completely before cutting – it’s hard to do I know, but the pie will hold together better if it is allowed to come close to room temperature.

This is the easiest, and best Blueberry Pie recipe you'll ever need.

Be sure to follow me on Pinterest for more delicious, family favorite recipes!

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  1. Sue says

    I was looking for a traditional blueberry pie recipe and found this recipe on Pinterest. I don’t bake that much anymore and most of my cookbooks are in storage while we renovate our kitchen . So many of today’s recipes use cornstarch as a thickener and I wanted a recipe that used flour instead. I made this pie exactly as indicated and it was scrumptious in every way. However, I did make my own trusty pie crust recipe instead of using prepared. This recipe is easy, delicious, and the pie filling as indicated was just sweet enough and held together wonderfully. The added cinnamon was a nice touch. Highly recommend this recipe! 5 stars on the yummy scale!

  2. says

    I made this blueberry pie with frozen berries, and it turned out FABULOUS! The first time I have had a pie be this good, and so easy! You must try this, I was blown away!

  3. Donna says

    I have a few questions because the first (and last) time I tried to make a blueberry pie I felt like it could have been better. When you say you take the shield or foil off after baking for 25 mins I’m not sure I understand what you mean. The other question I have is regarding using frozen blueberries, I assume you thaw them out completely before they go in. This recipe seems perfect for me but I just need some clarifications. Thank you so much for taking the time to share your recipes and answering my questions. Have a fabulous day.

    • says

      Hi Donna! First, for the shield/foil – I’m just now realizing I didn’t include a line of instruction to apply the foil or shield, I’ll fix that now! Many bakers like to protect pie edges from browning too much by covering with strips of foil or a pie shield. If you leave it on the edges for the full baking time, I find sometimes the very outer edge of crust doesn’t get as crispy or browned as the rest of the crust, so by taking it off a little more than halfway through the baking time, you’re preventing the crust edge from getting too brown, and it will have a more even color for the entire crust. Hope that makes sense!

      As for frozen blueberries – nope I don’t thaw before baking and it turns out great every time!

      I hope you try this and please let me know how it turns out!

      • Donna says

        Thank you so much for your quick response I appreciate it so much. I now understand fully what you mean about the shield and I think the last time I kept it on the entire baking time and the crust was really crunchy. I will be trying this recipe in the next few days and I can’t wait to make it. Again I appreciate you getting right back to me and I really enjoy your blog-thanks for sharing.

        • Kathryn says

          HI, I made this pie a few months ago and it was the first time I had attempted to make a pie in quite some time as I didn’t think I was very good at it and it came out FABULOUS! My family loved it and I am going to make it again today to celebrate this Thanksgiving! Thank you and Happy Thanksgiving to you!

          • says

            Kathryn, thank you so much for your sweet comment! I read it on Thanksgiving day and it brought me such joy and forgot to reply until now. So glad you’re enjoying the recipe, it’s been a no-fail pie recipe for my family too!

    • says

      Hi Theresa, I would recommend using all purpose. Granted it’s not a lot of flour in this recipe, but I’m not sure how it would perform with self-rising since that also has baking powder in it. The purpose of using flour in the pie recipe is for thickening, not rising. Hope this helps!

  4. deb says

    did anyone forget to put in the lemon juice and butter? Cause I did and this is my first pie I’m making a MAN”.


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