I’m sharing my Easy Blueberry Pie from CakeWhiz, a classic made with simple ingredients, a buttery flaky crust, and a reliable fresh or frozen blueberry filling that holds up whether you top it with a lattice, a double crust, or a streusel.
I made this Easy Blueberry Pie because summer screams for something simple but kind of impressive. I use fresh or frozen blueberries and cold unsalted butter to get that juicy filling and the flaky crust everyone fights over.
It feels like one of those family recipes, part Grandmas Blueberry Pie and part Blueberry Crumble Pie With Frozen Blueberries depending on your mood. The crust can be rustic, lattice or topped with crumble and still holds the berries without turning to soup.
I share the tricks I learned the hard way so you wont wreck it the first time.
Ingredients
- Bursting with vitamin C and fiber, it’s sweet yet slightly tart and makes filling juicy.
- Adds structure and chew, mostly carbs, doesn’t bring much protein or fiber.
- Creates flaky crust and rich taste, it’s high in fat and calories.
- Sweetens the pie, simple carbs give quick energy but no real nutrients.
- Adds bright acidity and aroma, it balances sweetness and lifts flavor.
- Thickens berry juices without cloudiness, it’s mostly starch with no flavor.
- Give crumble a nutty chew and fiber, makes topping rustic and hearty.
- Adds golden shine and helps toppings stick, it’s a small protein boost.
- Optional warm spice, complements berries, adds aromatic depth and sweetness.
Ingredient Quantities
- 2 1/2 cups all purpose flour (about 315 g)
- 1 tsp fine salt
- 1 tbsp granulated sugar for crust
- 1 cup cold unsalted butter cubed (2 sticks, 226 g)
- 6 to 8 tbsp ice water
- 5 cups blueberries, fresh or frozen (about 700 g)
- 3/4 cup granulated sugar (150 g)
- 3 tbsp cornstarch
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- pinch of salt
- 1/2 tsp ground cinnamon (optional)
- 1 tbsp unsalted butter, cut into small pieces (for dotting)
- 1 large egg (for egg wash)
- 1 tbsp milk or water (for egg wash)
- 1 tbsp coarse sugar for sprinkling (optional)
- For crumble topping optional: 3/4 cup all purpose flour
- 1/2 cup old fashioned rolled oats
- 1/2 cup packed brown sugar
- 1/2 tsp ground cinnamon
- 6 tbsp cold unsalted butter cubed (for crumble)
How to Make this
1. Make the crust: In a large bowl whisk 2 1/2 cups all purpose flour, 1 tsp fine salt and 1 tbsp granulated sugar for the crust. Cut in 1 cup cold cubed unsalted butter with a pastry cutter or pulse in a food processor until mixture looks like coarse crumbs with some pea sized bits left. Add 6 to 8 tbsp ice water, 1 tbsp at a time, just until dough holds when pressed. Divide into two discs, flatten, wrap and chill at least 1 hour.
2. Prep the filling while dough chills: In a big bowl toss 5 cups blueberries with 3/4 cup granulated sugar, 3 tbsp cornstarch, 1 tbsp fresh lemon juice, 1 tsp lemon zest, a pinch of salt and 1/2 tsp ground cinnamon if you like. Tip: if using frozen berries keep them frozen to avoid extra juice; if they’re already thawed drain well and add 1 extra tbsp cornstarch.
3. Roll one chilled disc on a lightly floured surface to about a 12 inch circle, loosely transfer to a 9 inch pie dish, press into place and leave about 1/2 inch overhang. Trim uneven bits but keep the overhang.
4. Pour the blueberry mixture into the prepared bottom crust and dot the berries with 1 tbsp unsalted butter cut into small pieces.
5. For the top: roll the second disc to a 12 inch circle for a full top or cut into strips for a lattice. If you want crumble topping instead, mix 3/4 cup flour, 1/2 cup rolled oats, 1/2 cup packed brown sugar and 1/2 tsp cinnamon, then cut in 6 tbsp cold cubed butter until coarse crumbs form and set aside to sprinkle over the berries. Put your chosen top on the pie, trim excess dough and crimp or flute the edges.
6. Make the egg wash by beating 1 large egg with 1 tbsp milk or water, brush over the crust and top, and sprinkle 1 tbsp coarse sugar if using. Dont skip the egg wash, it gives great color.
7. Put the pie on a rimmed baking sheet to catch drips and bake in a preheated 425°F oven for 20 minutes.
8. Lower the oven to 375°F and bake another 25 to 35 minutes until the crust is deep golden and the filling is bubbling thickly; if the top browns too fast tent loosely with foil.
9. Remove pie to a wire rack and cool at least 3 hours so the filling sets, this is important or you’ll get a runny pie when you slice.
10. Serve warm or at room temp with ice cream or whipped cream. Leftovers keep refrigerated up to 4 days. Quick tips: keep everything very cold when making dough, dont overwork the pastry, chilling between steps helps, and frozen blueberries make this simple and reliable.
Equipment Needed
1. Large mixing bowl (you’ll want a big one for dough and for the berries)
2. Pastry cutter or food processor (either works, I usually grab the processor)
3. Measuring cups and spoons (accurate measuring really matters)
4. Rolling pin (lightly floured surface makes this easier)
5. 9-inch pie dish (metal or ceramic, whatever you got)
6. Bench scraper or sharp knife (to divide, trim and transfer dough)
7. Pastry brush (for the egg wash, dont skip it)
8. Rimmed baking sheet (to catch drips in the oven)
9. Wire cooling rack (cool the pie at least 3 hours so it sets)
FAQ
Easy Blueberry Pie Recipe Substitutions and Variations
- All purpose flour (2 1/2 cups): pastry flour 1:1 for a more tender, flaky crust, whole wheat pastry flour 1:1 for a nuttier, slightly denser crust, or a cup-for-cup gluten free blend with xanthan 1:1 for gluten free baking (texture will differ).
- Cold unsalted butter (1 cup): vegetable shortening 1:1 gives extra flakiness but less buttery flavor, chilled lard 1:1 makes a very flaky traditional crust, or chilled solid coconut oil 1:1 (adds a mild coconut note, keep it very cold).
- Cornstarch (3 tbsp): arrowroot powder 1:1 for a glossy clear filling, tapioca starch or instant tapioca 1:1 (tapioca holds up well to freezing and gives a slightly chewy set), or all purpose flour at about double the amount (use ~6 tbsp) for thickening but expect a less glossy, more opaque filling.
- Egg (for egg wash): brush with milk or cream for a paler but still glossy finish (use same small amount), use just egg white for extra shine and less color, or aquafaba (chickpea brine) 1:1 as a vegan option that browns and shines pretty well.
Pro Tips
1) Stop a soggy bottom: sprinkle 1 to 2 tablespoons of almond meal, fine breadcrumbs or finely ground graham cracker crumbs across the bottom crust before adding the filling. they soak up excess juice but don’t change the flavor much, so your slice won’t collapse into a puddle.
2) Better set, clearer filling: use instant tapioca instead of all cornstarch for a glossy, slightly chewy set. about 2 tablespoons tapioca will usually replace 3 tablespoons cornstarch; if your berries are thawed or extra juicy add another teaspoon or two. toss the starch with the sugar first so it coats the berries evenly.
3) Chill the whole pie before it goes in: after you assemble, stick it in the fridge for 20 to 30 minutes or in the freezer for 10 to 15 minutes. that firms the butter and dough so the crust keeps its shape and bakes flakier instead of shrinking or getting soggy.
4) If you cant wait the full cool-down, speed-setting tricks: cool the baked pie on a wire rack for at least 1 hour, then pop it uncovered into the fridge for 30 to 60 minutes to finish setting. you’ll still want the full 2 to 3 hours if you can, but this gets you clean slices sooner without ruining texture.
Easy Blueberry Pie Recipe
I’m sharing my Easy Blueberry Pie from CakeWhiz, a classic made with simple ingredients, a buttery flaky crust, and a reliable fresh or frozen blueberry filling that holds up whether you top it with a lattice, a double crust, or a streusel.
8
servings
505
kcal
Equipment: 1. Large mixing bowl (you’ll want a big one for dough and for the berries)
2. Pastry cutter or food processor (either works, I usually grab the processor)
3. Measuring cups and spoons (accurate measuring really matters)
4. Rolling pin (lightly floured surface makes this easier)
5. 9-inch pie dish (metal or ceramic, whatever you got)
6. Bench scraper or sharp knife (to divide, trim and transfer dough)
7. Pastry brush (for the egg wash, dont skip it)
8. Rimmed baking sheet (to catch drips in the oven)
9. Wire cooling rack (cool the pie at least 3 hours so it sets)
Ingredients
-
2 1/2 cups all purpose flour (about 315 g)
-
1 tsp fine salt
-
1 tbsp granulated sugar for crust
-
1 cup cold unsalted butter cubed (2 sticks, 226 g)
-
6 to 8 tbsp ice water
-
5 cups blueberries, fresh or frozen (about 700 g)
-
3/4 cup granulated sugar (150 g)
-
3 tbsp cornstarch
-
1 tbsp fresh lemon juice
-
1 tsp lemon zest
-
pinch of salt
-
1/2 tsp ground cinnamon (optional)
-
1 tbsp unsalted butter, cut into small pieces (for dotting)
-
1 large egg (for egg wash)
-
1 tbsp milk or water (for egg wash)
-
1 tbsp coarse sugar for sprinkling (optional)
-
For crumble topping optional: 3/4 cup all purpose flour
-
1/2 cup old fashioned rolled oats
-
1/2 cup packed brown sugar
-
1/2 tsp ground cinnamon
-
6 tbsp cold unsalted butter cubed (for crumble)
Directions
- Make the crust: In a large bowl whisk 2 1/2 cups all purpose flour, 1 tsp fine salt and 1 tbsp granulated sugar for the crust. Cut in 1 cup cold cubed unsalted butter with a pastry cutter or pulse in a food processor until mixture looks like coarse crumbs with some pea sized bits left. Add 6 to 8 tbsp ice water, 1 tbsp at a time, just until dough holds when pressed. Divide into two discs, flatten, wrap and chill at least 1 hour.
- Prep the filling while dough chills: In a big bowl toss 5 cups blueberries with 3/4 cup granulated sugar, 3 tbsp cornstarch, 1 tbsp fresh lemon juice, 1 tsp lemon zest, a pinch of salt and 1/2 tsp ground cinnamon if you like. Tip: if using frozen berries keep them frozen to avoid extra juice; if they’re already thawed drain well and add 1 extra tbsp cornstarch.
- Roll one chilled disc on a lightly floured surface to about a 12 inch circle, loosely transfer to a 9 inch pie dish, press into place and leave about 1/2 inch overhang. Trim uneven bits but keep the overhang.
- Pour the blueberry mixture into the prepared bottom crust and dot the berries with 1 tbsp unsalted butter cut into small pieces.
- For the top: roll the second disc to a 12 inch circle for a full top or cut into strips for a lattice. If you want crumble topping instead, mix 3/4 cup flour, 1/2 cup rolled oats, 1/2 cup packed brown sugar and 1/2 tsp cinnamon, then cut in 6 tbsp cold cubed butter until coarse crumbs form and set aside to sprinkle over the berries. Put your chosen top on the pie, trim excess dough and crimp or flute the edges.
- Make the egg wash by beating 1 large egg with 1 tbsp milk or water, brush over the crust and top, and sprinkle 1 tbsp coarse sugar if using. Dont skip the egg wash, it gives great color.
- Put the pie on a rimmed baking sheet to catch drips and bake in a preheated 425°F oven for 20 minutes.
- Lower the oven to 375°F and bake another 25 to 35 minutes until the crust is deep golden and the filling is bubbling thickly; if the top browns too fast tent loosely with foil.
- Remove pie to a wire rack and cool at least 3 hours so the filling sets, this is important or you’ll get a runny pie when you slice.
- Serve warm or at room temp with ice cream or whipped cream. Leftovers keep refrigerated up to 4 days. Quick tips: keep everything very cold when making dough, dont overwork the pastry, chilling between steps helps, and frozen blueberries make this simple and reliable.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 190g
- Total number of serves: 8
- Calories: 505kcal
- Fat: 25.6g
- Saturated Fat: 15.5g
- Trans Fat: 0.15g
- Polyunsaturated: 0.9g
- Monounsaturated: 6.3g
- Cholesterol: 87.8mg
- Sodium: 296mg
- Potassium: 117mg
- Carbohydrates: 67.5g
- Fiber: 3.4g
- Sugar: 30.6g
- Protein: 5.3g
- Vitamin A: 223IU
- Vitamin C: 8.9mg
- Calcium: 16mg
- Iron: 0.71mg
