Old Fashioned Blueberry Pie Recipe

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Kitchen Essentials For Making Easy Blueberry Pie


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Variations On This Recipe

For what you see here, I chose to top my pie with a lattice pie crust. I have a great tutorial for that here: How to Make a Lattice Pie Crust.

You could also bake it as a double-crust pie, or as a single crust, open-faced pie. Or you could top it with my favorite streusel recipe, and youd have a blueberry crumb pie, aka French blueberry pie.

I like to thicken my filling with cornstarch, but if youd rather, you can use all-purpose flour or tapioca starch instead. Use 1/2 cup of flour or tapioca, in place of the cornstarch.

For a gluten-free blueberry pie, replace the all-purpose flour in the crust with a gluten-free flour blend that subs 1:1 for regular flour. Here are a few good options:

For a vegan blueberry pie, use a vegan butter substitute.

When Is Blueberry Season

The blueberry gathering period can be anywhere from late May through mid-August, depending upon the variety and local weather. Here in this area of Missouri, there are several local U Pick farms. Generally, blueberries are harvested from late June to early-mid July. To find a U Pick berry picking farm location near you, search U Pick Farm Locator.

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Can You Use Frozen Blueberries What About Canned

I dont recommend it for this pie, which was designed to be made with fresh berries. I think its worth it to buy them from the farmers market theyre expensive , but the flavor is so much better than either frozen berries or berries that have been shipped across the country. The ones I used for this pie were the perfect balance of sweet and tart, and they baked beautifully in the oven softening and releasing their juices while staying firm enough to give you something to bite into.

More About Old Fashioned Blueberry Pie Recipes

BEST Old Fashioned Blueberry Pie Recipe

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  • On a lightly floured surface, roll out the Flaky Pie Pastry into two 12-inch rounds 1/8 inch thick. Fit 1 round into a 9-inch glass pie plate. Transfer the other round to a baking sheet lined with wax paper. Refrigerate until ready to use.
  • Preheat the oven to 375°. In a bowl, toss the berries with the sugar, flour, lemon juice and cinnamon. Pour the filling into the lined pie plate. Lightly brush the rim of the bottom crust with water and drape the top crust over the filling. Press the dough edges together and trim the overhang to 1/2 inch, fold the overhang under and crimp decoratively.
  • Using a sharp knife, make a 1-inch slash in the center of the top crust. Bake the pie for 1 hour, or until the filling is bubbling and the crust is golden. Transfer to a wire rack to cool before serving.


  • Add the flour, sugar and salt to the bowl of your food processor .
  • Add the blueberries to a bowl, along with the cornstarch, sugar, salt and lemon juice. Toss just until combined.
  • Preheat your oven to 400 degrees Fahrenheit. If your oven runs hot, set it to 375 degrees Fahrenheit.

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How To Lattice A Pie Crust

  • Whether youre using homemade crust or store-bought crust, no one will be the wiser. The look of a lattice crust is very pretty but easier to make than you think!
  • Roll dough out onto a floured surface. Using a pastry cutter or pizza cutter, cut the pastry into 1-inch strips.
  • Place the strips across the top of the pie vertically, leaving a space in between each strip. Keep the longest strip running down the middle.
  • Starting at the middle of the pie, going horizontally this time, place remaining strips across using an under-over weaving pattern as you go.
  • Fold back strips as you go to make it easier to get underneath.
  • If your strips are hanging way over the edge, trim them before sealing the top strips to the bottom crust.
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    Blueberry Frangipane. A delicious almond cake bursting with juicy blueberries. This is a really nice coffee time cake to make.

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    Cook Time: Total Time:

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    How To Make The Best Blueberry Pie From Scratch

    TIP #1: Use your food processor and COLD butter.TIP #2: Work quickly and gently when you handle the dough.TIP #3: Shape the dough into discs.TIP #4: Use a thickening agent in the filling.TIP #5: Create a lattice top crust.TIP #6: Create a clean edge.TIP #7: Use an egg wash.TIP #8: Sugar the crust.TIP #9: Heat Things Upbaking sheetTIP #10: Let it cool before slicing!



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    From Farm to Table – Making an Old Fashioned Blueberry Pie

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    Make The Double Crust Pie Dough

  • First, make the 9-inch, double crust for the pie. Measure 3 cups of all purpose flour into a small bowl. Add in 1 1/2 teaspoon salt combine. Cut cold lard or butter into the flour mixture with a pastry blender. Sprinkle the dough with 5 tablespoons of cold water.
  • Blend the water into the dough. A fork can be used to lift the ingredients with a fork, allowing the moisture to spread. If needed, add just enough more water to hold the ingredients together. When the dough can be gathered into a ball, stop handling it.
  • Chill pie dough in the refrigerator for a miminum of 4 hours up to 12 hours. Remove dough from fridge 30 minutes before rolling.
  • To make a double crust pie, divide the dough into 2 slightly uneven parts. The smaller section will be for the top pie crust and the larger section for the bottom crust. While preparing the bottom crust portion, return the portion for the top back to the refrigerator.
  • Using a pastry cloth, roll the pie dough from the center out. Roll the dough to at least 1/8 thickness and to a dimension that is 2 inches larger than the pie pan.
  • Loosen the pastry from the cloth, fold it in half, lay the fold across the center of the pan and unfold it.
  • Ease the bottom pie crust dough into the pan loosely but firm it in place so that there are no air pockets between the dough and the pie pan. Trim off excess dough with a knife.
  • First Make The Pastry

    1. Put flour, salt, and sugar in a food processor, add butter, pulse until the mixture resembles coarse crumbs.

    2. Slowly add 1/4 cup ice water. Pulse till dough is crumbly but holds together when squeezed.Do not overmix to have a flaky crust. You should see some pieces of butter still.

    3. Divide dough into two portions, with the dough still crumbly, wrap with 2 pieces of cling wrap to form 2 balls.Wrap tight, refrigerate till firm.

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    Blueberry Pie Recipe + Herringbone All Butter Pie Crust

    A blueberry pie recipe that has been in our family for three generations. The all butter pie crust is beautifully decorated with a herringbone technique.

    People often ask what my favorite thing to make is. I have so many things that I enjoy making, like technically challenging french macarons, or my super popular stuffed cupcakes. Its also really satisfying to make an easy and healthy dinner with Pat. My absolute favorite thing though, something that is almost in my DNA, is pie. I have been making this blueberry pie recipe since I was five years old. Seriously.

    Get the blueberry pie recipe after the jump!

    Pies were our thing growing up. Our go-to dessert for a special occasion, or just because it was berry season.

    The recipe itself is from a well-thumbed Betty Crocker cookbook that was passed down from my grandma. My mom still has the original, but my version of the recipe is on a floury, blueberry-stained index card. I can officially call it award-winning too. When I was in kindergarten, she entered the recipe into a pie contest in a rural town in Wisconsin shortly after we moved there.

    As a stranger winning the pie contest, she almost ensured that she had no friends for the first year we lived there. It took small town Wisconsin a while to get over the sting of defeat.

    I hope you enjoy it as much as three generations of my family have.

    • 5 cups blueberries
    • 1 1/2 tablespoons lemon juice

    My pie dough recipe or one of your choosing

    Why Is My Blueberry Pie Filling Runny

    • Pie is underbaked: Set a timer and pay attention to how long the pie is baking. Just because the crust is brown does not mean the pie has finished baking. The flour acts as the thickener in this recipe and needs time to set up. So let the filling bubble in the center of the pie for at least 5-10 minutes before removing the pie from the oven.
    • Pie did not cool: After all the effort of making a pie, the hardest part is waiting before slicing the pie. The filling has to cool enough to set up so avoid slicing into the pie for several hours. If the pie is cut while it is still warm, the pie will be runny.

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    More Delicious Blueberry Recipes

    • Blueberry Crisp: This easy Blueberry Crisp recipe is another favorite summer dessert using fresh blueberries. Healthy, juicy blueberry filling made with maple syrup and perfectly baked golden brown crumbles! Served best with a large scoop of vanilla ice cream, homemade, of course!
    • Blueberry Zucchini Bread: This quick, easy moist, and delicious blueberry zucchini bread recipe is a summertime favorite. With shredded zucchini and fresh juicy blueberries, your taste buds will love this sweet quick bread recipe, sweetened with maple syrup.

    Old Fashioned Blueberry Pie Recipe

    Deliciously sweet with a golden brown, flaky crust, nothing compares to a classic homemade blueberry pie recipe made with fresh berries! Its the ultimate traditional summer dessert and pairs perfectly with fresh whipped cream or a scoop of vanilla ice cream.

    I used to believe that making old-fashioned fruit pies from scratch was complex and intimidating. While it can feel somewhat laborious, the reward is worth the effort. All good things in life require some effort and patience.

    There is no winning an award in a blue-ribbon pie contest for gorgeously detailed cutout crust or a lattice top when it comes to my blueberry pie recipe.

    But, the secret to a delicious pie is how it is mademade with love, with the deepest, most flavorful, juicy berry filling that any home cook will be proud to serve. To taste summer is to taste a piece of fresh blueberry pie.

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    Tips For Making Homemade Blueberry Pie Recipe

    • Taste the Berries: Some blueberries are sweeter than others so taste your berries. If they are super sweet, decrease the amount of sugar. If the berries are more sour, you may want to increase the amount of sugar.
    • Watch the Pie: While baking, if the edges begin to get to brown, you can protect the crust by using a crust guard or pieces of aluminum foil wrapped around the edge. This will ensure that the crust does not burn while the rest of the pie bakes.
    • Thickening Blueberry Pie Filling with Flour: Most blueberry pie recipes call for using cornstarch or quick cooking tapioca as the thickening agent for pie filling. I have had great success using the formula of 1 tablespoon flour per 1 cup of blueberries.

    How Do You Keep The Filling From Getting Runny

    Old Fashioned Cherry and Blueberry Lattice Crust Pie Slices: 3D Rainbow Loom Baked Goodies

    I firmly believe in a juicy pie, so Im never too worried about it being runny. I usually use just enough cornstarch to help the fruit hold together, but not so much that the filling turns into Jello. I love those last few spoonfuls of sweet berry juice, especially if theyve mixed with a little melted ice cream.

    With both the amount of sugar and the amount of cornstarch that you choose to use, go by your fruit. Taste a few berries if theyre very tart, use a little more sugar, and vice versa. If theyre very juicy, you may want to add a few more teaspoons of cornstarch. Theres definitely wiggle room for both ingredients, so dont spend too much time worrying about the exact amount. Less time fretting, more time eating pie!

    Do you love blueberry pie? Whats your favorite way to make it?

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