See the step by step recipe video down in the recipe card. Summer is on its way and there is no better way to use those summer blueberries than this Blueberry Pie! With a golden, buttery crust (my favorite homemade pie crust!) and sweet, thick blueberry filling, it’s perfect with a generous scoop of vanilla ice cream slowly melting over the top. Fruit pies are one of my favorite desserts for summer (and all year!) because they are easy to prep ahead, bake ahead, or freeze and serve later. They really make summer entertaining a breeze! Love blueberries? Find more blueberry recipes here.
How to make Blueberry Pie:
Variations and Substitutions:
Sub in some raspberries, blackberries or chopped strawberries — or use a combination of all four for a mixed berry pie. Add in some ground cinnamon, vanilla extract, or lemon zest for an extra burst of flavor. Use the same recipe to make mini pies or tarts in a muffin pan — perfect for entertaining or storing some in the freezer! Use the same recipe to make a sheet pan pie — you will want to double the recipe if you’re going this route!
How to make a lattice pie crust:
Making a lattice crust is easier than you think! Here are some photos to help you along the way.
Can I use frozen blueberries?
Absolutely! This is one of my favorite ways to use frozen blueberries. You will want to add an extra tablespoon or two of corn starch if using frozen blueberries, but you don’t need to make any other changes.
Make a Blueberry Crumble Pie:
Halve the pie crust recipe below (or make a double and stick half in the freezer to make this Strawberry Cream Cheese Pie later on!), and use the crumble recipe from this Streusel-Topped Fresh Strawberry Pie to top this Blueberry Pie. It’s a fun cross between crisp and pie — the best of both worlds!
How to freeze pie:
Fruit pies are a great addition to a well-stocked freezer! They are perfect for last minute guests.
Freezing a fully baked pie:
You can prepare and bake the pie according to directions below, then cool completely, wrap tightly and freeze up to 3 months. To serve, thaw at room temperature for a couple of hours, then bake at 350 degrees F for 30-40 minutes until warmed through.
Freezing Blueberry Pie before baking:
To freeze before baking, prepare the pie according to the directions below up to the point of baking. Place, uncovered, in the freezer and freeze for 2-3 hours until solid. Wrap tightly in a plastic bag or with plastic wrap and foil, and freeze up to 3 months. To serve, place frozen unbaked pie directly into the oven. Bake at 350 degrees F until heated through, crust is golden, and filling is thickened and bubbly.
More blueberry recipes you’ll love!
Blueberry Banana Bread 30+ Blueberry Recipes (fresh or frozen!) Blueberry Cheesecake
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