Classic Blueberry Pie Recipe

This classic blueberry pie is made with a flaky double crust and a juicy fresh blueberry filling brightened with lemon. It’s the kind of old-fashioned two-crust pie that feels perfect for summer suppers, long weekends, and family gatherings.

Why You’ll Love This Two-Crust Blueberry Pie

This two-crust blueberry pie is everything I love about a classic fruit pie. It has a flaky bottom crust, a golden top crust, and a juicy blueberry filling tucked inside. The lemon brightens the berries, the sugar brings out their natural sweetness, and the top crust makes the whole pie feel old-fashioned in the very best way.

It’s a lovely pie for summer gatherings, long weekends, Sunday dinner, or anytime you have fresh blueberries waiting to be baked into something special. And once it has cooled long enough to slice, you get that beautiful deep-blue filling wrapped in buttery pastry.

🎥Watch me make this delicious double crust Blueberry Pie!

Fresh or Frozen Blueberries?

Fresh blueberries are my first choice for this pie, especially when they’re in season. They hold their shape nicely, have a bright fresh flavor, and make this pie feel like a true summer dessert.

You can use frozen blueberries if that’s what you have. I recommend using them straight from the freezer rather than thawing them first, because thawed berries can release a lot of extra juice before the pie even goes into the oven. Frozen berries may need a few extra minutes of baking time, and the pie may be a little juicier.

Whether you use fresh or frozen blueberries, the most important thing is to bake the pie until the filling is bubbling and then let it cool completely before slicing. That cooling time helps the filling settle so you get a better slice.

How to Make a Double-Crust Blueberry Pie

Ingredients you will need.

Blueberry Pie Filling:

• 6 cups (2 pounds) blueberries
• 2/3 cup granulated sugar
• 1/3 cup cornstarch
• 1 tbsp. grated lemon zest
• Pinch of sea salt
• 2 tbsps. lemon juice
• 3 tbsps. unsalted butter (diced) for dotting the pie filling
• Egg Wash: one large egg yolk and 1 tbsp. whole milk

Double Pie Crust:

(This recipe can be found at Perfect Flaky Pie Crust)

Ingredients

• 6 cups flour
• 1 tsp baking powder
• 1 tsp salt
• 2 cup lard, cold, cut into small chunks
• 1 egg
• 1 tablespoon white vinegar
• 1 cup water ice cold, enough to fill the cup with the egg and vinegar in it

Watch me make my Double Crust Blueberry Pie on YouTube!

Instructions

• Mix the flour, salt and baking powder in a large bowl. 
• Add the fats, and using a hand pastry blender, mix the flours and fats together. 
• Whisk the egg in a cup, add the vinegar and enough ice cold water to fill the cup.  Pour onto the flour mixture and blend well. 
• Shape the pastry dough into 4 evenly shaped balls, wrap them in plastic wrap and place in the refrigerator for at least 30 minutes.

• Using a pastry mat, roll out the dough evenly and until it is the right size to fit your plate.
• Wrap the dough around the rolling pin and rest the pin and pastry dough in the middle of the pie plate, in order to centre the pie crust.Unroll the pie crust, gently pushing it into a well greased pie plate,
• Crimp the edges using your knuckles of the index and middle finger on your right hand, and pushing with your third finger on your left. Or vice verse if you are left handed.
• Prick the bottom crust a few times with a fork.   

How to Seal and Vent the Top Crust

• roll out the bottom crust and fit it into the pie plate
• add the blueberry filling
• place the second crust over the top
• trim the edges
• tuck the top crust under the bottom crust edge
• crimp to seal
• cut vents in the top so steam can escape
• brush with egg wash
• sprinkle with coarse sugar, (optional)

Helpful Tips for Making This Recipe

Use a baking sheet on the bottom rack to catch any bubbling juices. Blueberry pie can bubble over, especially near the end of baking, and a baking sheet saves your oven from a sticky mess.

Don’t skip the lemon. A little lemon juice and zest help brighten the blueberry flavor without making the pie taste lemony.

Make sure the filling is bubbling before you take the pie out of the oven. This is one of the best signs that the filling has thickened properly.

Let the pie cool completely before slicing. Warm blueberry pie is delicious, but if you want neat slices, the filling needs time to settle.

Use a pie shield if needed. If the edges of the crust are getting too dark, cover them partway through baking and let the centre of the pie continue to bake.

You may also need to tent some foil over the top of the pie if it needs a longer baking time.

How to Know When Blueberry Pie Is Done

Blueberry pie is done when the crust is deeply golden and the filling is bubbling through the vents. You want to see bubbling near the centre of the pie, not just around the edges. That bubbling is a good sign that the filling has reached the right temperature and the thickener has had a chance to do its job.

If the crust is browning too quickly before the filling is bubbling, cover the edges with a pie shield or strips of foil and continue baking. Fruit pies often need a little more time than we think, especially when the filling is juicy.

Once the pie comes out of the oven, let it cool for several hours before slicing. This is the hardest part, but it makes such a difference. If you cut into the pie too soon, the filling may run instead of settling into clean slices.

How to Store Blueberry Pie

Once the pie has cooled completely, cover it loosely and store it at room temperature for the first day. If your kitchen is very warm, or if you have leftovers after that, move the pie to the refrigerator.

Blueberry pie will keep in the fridge for about 3 to 4 days. The crust will soften a little as it sits, but the flavor will still be lovely.

To serve leftovers, enjoy the pie cold, at room temperature, or gently warmed. A slice with vanilla ice cream or whipped cream is always a good idea.

Can You Freeze Blueberry Pie?

Yes, blueberry pie can be frozen. You can freeze it after baking, once it has cooled completely. Wrap the pie well in plastic wrap and then foil, or place slices in an airtight freezer-safe container.

For the best flavor and texture, use a frozen baked pie within about 2 to 3 months. Thaw it in the refrigerator overnight, then warm it in the oven if you’d like to refresh the crust.

You can also freeze an unbaked blueberry pie, but I prefer baking it fresh when possible. If you do freeze it unbaked, bake it from frozen and allow extra time in the oven. The pie is ready when the crust is golden and the filling is bubbling.

Using a Pie Bird in Blueberry Pie

A pie bird helps steam escape from a double-crust pie as it bakes. For juicy fruit pies like blueberry pie, that can help reduce bubbling over and keep the top crust from getting too soggy.

You can include it in the method like this:

1. Roll out the bottom crust and place it in the pie plate.
2. Set the pie bird in the centre of the crust.
3. Spoon the blueberry filling around the pie bird.
4. Cut a small opening in the centre of the top crust.
5. Place the top crust over the filling, letting the pie bird peek through the opening.
6. Trim, tuck, crimp, and add a few extra vents if needed.
7. Brush with egg wash and bake until golden and bubbling.

More Pie Recipes You’ll Love

If you love this classic blueberry pie, you may also enjoy some of my other homemade pie recipes. A flaky crust and a simple fruit filling are always a good place to start, especially when fresh fruit is in season.

Try my Perfect Flaky Pie Crust if you want to make your own crust from scratch, or visit my Best Pie Recipes collection for more cozy pie inspiration. You might also enjoy my Strawberry Pie, Blueberry Cobbler, or other easy fruit desserts when you want something sweet, simple, and homemade.

Final Thoughts

There’s something so satisfying about baking a classic two-crust blueberry pie. It’s simple, old-fashioned, and full of the kind of homemade flavor that never goes out of style.

The flaky crust, juicy blueberry filling, and little hint of lemon all come together in such a lovely way. And if you’re using a pie bird, it adds a bit of charm while helping the steam escape as the pie bakes.

This is a pie worth slowing down for. Let it cool, slice it gently, and enjoy every bite — preferably with a scoop of vanilla ice cream or a spoonful of whipped cream.

Grandma Judy