Fresh or frozen blueberries—which is better?

Both work great. Fresh gives slightly brighter flavor, but frozen (no thaw needed) often makes thicker filling because they release more juice during baking. Add 10 extra minutes to bake time with frozen to set the filling fully.

Why is my filling runny after baking?

Most common causes: underbaking (center not bubbling), cutting too soon (needs 3–4 hours cooling to set), or not enough cornstarch. Always cool completely on a rack—filling thickens as it cools.

Can I use store-bought crust?

Yes—chill it well before rolling for easier handling. The filling and egg wash steps stay the same. Homemade all-butter crust gives flakier texture, but store-bought saves time.

How do I make a perfect lattice top?

Keep dough cold, cut even 1-inch strips, weave quickly without stretching, and chill assembled pie 10–15 minutes if soft. Work on floured surface and trim excess after crimping. It gets easier with practice.

Is this pie gluten-free?

Not as written (flour in crust). Use a 1:1 gluten-free flour blend for the crust—same amount and method. Filling is naturally gluten-free. Check all labels.

Why egg wash on the bottom crust?

It creates a barrier between filling and pastry to stop sogginess. Brush a thin layer before adding berries—helps crust stay crisp from edge to edge.

How do I prevent over-browning on top?

Cover edges with pie shield or foil after 30 minutes if browning too fast. Center rack baking and sugar sprinkle help even color without burning.

Best Blueberry Pie Recipe With Fresh or Frozen Blueberries

Blueberry Pie

Print Recipe

Thick, jammy blueberry filling in flaky all-butter crust with perfect lattice—homemade success every time!

Author: Melissa Lynn
Prep Time: 45 minutes
Cook Time: 50 minutes
Total Time: 1 hour 35 minutes
Yield: 8 slices 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Pie

2 pie crusts (store-bought or homemade double batch)
5 heaping cups (730 g) fresh blueberries (or frozen)
3 Tbsp cornstarch
⅔ cup (135 g) granulated sugar
¼ tsp salt
1½ Tbsp lemon juice
1½ Tbsp butter, cut into small pieces

For the Egg Wash

1 egg
2 tsp water
Granulated sugar, for sprinkling

Key ingredients for Blueberry Pie

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Instructions

Prepare crusts according to recipe (chill if homemade).
Preheat oven to 375°F (190°C).
Gently mix blueberries, cornstarch, sugar, salt, and lemon juice in large bowl. Set aside.
Roll one crust into 12-inch circle. Fit into 9-inch pie plate, let excess hang over.
Brush bottom crust with egg wash to seal.
Pour filling into crust. Dot with butter pieces.
Roll second crust into 12-inch circle. Cut into 1-inch strips.
Weave strips into lattice over filling. Trim excess, fold overhang over edges, crimp.
Brush lattice with egg wash. Sprinkle with sugar.
Bake 50 minutes until golden and bubbling.
Cool completely (3–4 hours) before slicing.
Serve with ice cream or whipped cream.

Notes

Frozen blueberries: no thaw, add 10 min bake time.
No lattice? Use full top crust with vents.
Cool fully for clean slices.
Gluten-free: use GF crust.

Nutrition

Serving Size: 1 slice
Calories: 477 kcal
Sugar: 35 g
Sodium: 260 mg
Fat: 23 g
Saturated Fat: 14 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 64 g
Fiber: 4 g
Protein: 5 g
Cholesterol: 69 mg

Find it online: https://savorgastronomy.com/best-blueberry-pie-recipe/