Blueberry Pie Recipe

| August 6, 2012 | 19 Comments

Blueberry Pie
Our Blueberry Pie Recipe has a delicious made-from-scratch double crust and is filled with freshly picked local Blueberries.  It’s just oozing with flavor and ready for a picnic.  Of course, if fresh Blueberries aren’t in season, you can always use some from the freezer.  Either way, don’t miss the opportunity to enjoy one of the South’s favorite pies.

 Blueberry Pie
Blueberry Pie Recipe:

Follow the step-by-step photo illustrations below.  You’ll also find a printable copy of the recipe at the end.


We all love Apple Pies, Pecan Pies and Chocolate Pies but, there comes a time when you just want a little something different on the table for your family and guests.  Maybe we don’t have them as often as we do some of our other favorites simply because fresh, local Blueberries are only available for such a short period of time.  While fresh berries are preferred, you can easily add some frozen berries instead and still get a really great tasting dessert.

I’ve mentioned before about how as a youngster, we’d go out in search of wild Blueberries.  Finding them was always a treat and we’d often eat about as many as we’d put into the bucket to take home.  Later in the evening or the next day or two, Mama would start rolling out dough for her pie crusts or a cobbler.  She made it look so easy to make those double crust pies.  I just didn’t realize at the time that it was all of her years of experience in making pie crusts that I was watching unfold before my eyes.

By the time Mama was making her pie, the red-bugs had already started us scratching about all over.  If you’ve never had a few red-bugs eating at you, consider yourself well blessed.  It seems like you can scratch all you want but they just wont go away.  You just kind of forget about red-bugs though when you find a bush filled with Blueberries.  You just dive right into picking without worrying about all that scratching you might be doing later.

We’re including the recipe for making our Blueberry Pie below.  You could use a ready made crust if you like but, why not check out our recipe for making Pie Crust elsewhere on our site and give it a try.  It will make all the difference in the world and, you can accept all of the accolades for a job well done.  Mama would be proud.

Grab some Whipped Cream or some Ice Cream and, get ready for a delicious Blueberry Pie.  Ready?  Let’s get Cooking!!!


Blueberry Pie, Ingredients
Blueberry Pie:  You’ll need these ingredients for the filling.

You’ll also need to make a double crust using our Pie Crust Recipe or simply make it with a ready made Pie Shell.


Blueberry Pie, prepare the berries.
Begin by sorting through your fresh berries to remove any stems, bruised or dried out fruit.  Place the berries in a colander and gently rinse them under cool running water.  Let them drain for a few minutes.


Blueberry Pie, add some lemon juice.
Place the drained berries in a bowl and pour One Tablespoon of freshly squeezed Lemon Juice over them.


Blueberry Pie, toss lightly with a spoon.
Use a spoon and toss the berries around a bit to coat them with the Lemon Juice.


Blueberry Pie, add sugar.
In a separate bowl…and use one a bit larger than this cereal bowl that I used….add the Sugar.


Blueberry Pie, add the corn starch.
Add the Corn Starch.


Blueberry Pie, add the salt.
Add the 1/4th teaspoon of salt.  That’s half of this 1/2 teaspoon I’ve got pictured here.


Blueberry Pie, add the cinnamon.
Add 1/4th teaspoon of Cinnamon.  Again, that’s half of the 1/2 teaspoon.  Do I even own a 1/4th measuring spoon?  And, why don’t they make one that says “Pinch?”  How many recipes do you see that call for a “pinch” of something?


Blueberry Pie, stir it all together.
Stir it all together…gently…or it will end up everywhere.  Just saying.


Blueberry Pie, sprinkle over the berries.
Sprinkle the sugar mixture over the berries.


Blueberry Pie, toss lightly.
Use a spoon and lightly toss the berries around to coat them with the sugar.


Blueberry Pie, prepare the crust.
Prepare your crusts if making one from scratch.  You’ll find our recipe and instructions elsewhere here on our Taste of Southern website.  You’ll need two crusts, one for the bottom of the pie pan and, one for the top.


Blueberry Pie, place the bottom crust in the baking pan.
Place the bottom crust in your dish or pie pan.


Blueberry Pie, add berries.
Pour the berries on top of the pie crust.  Spread them around evenly.


Blueberry Pie, add butter.
Slice up the One Tablespoon of Unsalted Butter and, place bits and pieces all around the top of the berries.


Blueberry Pie, add the top crust.
Place the top crust over the berries and butter.


Blueberry Pie, fold top crust under edge of the bottom crust.
Gently take the edges of the top crust and fold them up under the edge of the bottom crust.  Tuck it in good to seal the edges all around the pie.


Blueberry Pie, cut slits in the top.
Use a sharp knife and cut a few crisscross slits in the top center of the pie.

Refrigerate the pie at this point for about 20-30 minutes to let the crust dry a bit.



Blueberry Pie, wrap edges in foil.
Cut some pieces of Aluminum Foil into strips a couple of inches wide.  Carefully shape this all around the edges of your pie.  Don’t clamp it on too tight…just gently.  This will allow the pie to bake without burning the edges.

I haven’t personally invested in them yet but, you can purchase a variety of different types of gadgets to protect the edges of your pie while they bake.  The foil works beautifully…I guess it depends on how many pies you’ll be baking as to what will work best for you.

Bake at 375º for 45 – 50 minutes…or…until the filling is bubbly hot and the top is browned.

Once the filling begins to bubble, and the top crust is lightly browned, you may want to remove the Aluminum Foil so the outer edges of your pie can brown as well.  It will bake completely under the foil but, I suggest you remove it and let the edges brown a bit.  That dark brown crust is really good after it’s soaked underneath some Ice Cream for a few minutes.  It’s OK…you can thank me later.


Blueberry Pie, let cool on a wire rack.
Once browned nicely and the filling is bubbly hot…remove from the oven and let cool on a wire rack.

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Blueberry Pie

Blueberry Pie Recipe

  • Author: Steve Gordon
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 - Slices 1x
  • Category: Desserts
  • Method: Bake
  • Cuisine: American


Our Blueberry Pie Recipe has a delicious made-from-scratch double crust and is filled with freshly picked local Blueberries. It’s just oozing with flavor and ready for a picnic. Of course, if fresh Blueberries aren’t in season, you can always use some from the freezer. Either way, don’t miss the opportunity to enjoy one of the South’s favorite pies.



  • 4 cups of fresh Blueberries, may use frozen if needed.
  • 1 Tablespoon of freshly squeezed Lemon Juice.
  • 3/4 cup of Sugar.
  • 3 Tablespoons of Cornstarch.
  • 1/4 teaspoon of Salt
  • 1/4 teaspoon of Cinnamon
  • 1 Tablespoon of Unsalted Butter, sliced.


  1. Sort the berries and remove any stems or bad fruit.
  2. Place berries in a colander and gently rinse under cool water. Let drain.
  3. Place berries in a bowl and sprinkle with Lemon Juice.
  4. Use a spoon and gently toss the berries in the Lemon Juice. Set aside.
  5. In another bowl, add the Sugar, Cornstarch, Salt and Cinnamon. Mix well.
  6. Sprinkle the Sugar mixture over the berries and toss to coat well.
  7. Prepare and place the bottom crust in your pie pan or dish.
  8. Add the berries to the bottom crust. Spread around evenly.
  9. Slice pieces of Unsalted Butter over the top.
  10. Add the top crust, tuck the top crust edges under the bottom crust edges and press the edges together to seal the pie all the way around.
  11. REFRIGERATE the pie for about 20-30 minutes to let the crust dry.
  12. Gently wrap Aluminum Foil around the outside edges of the pie to prevent burning.
  13. Bake at 375º for about 45-50 minutes..or..until the filling is bubbly and the top crust is browned sufficiently. You should remove the Aluminum Foil for about the last 5-10 minutes of baking so the edges can brown as well.
  14. Remove the pie from the oven when done and let cool on a wire rack.
  15. Serve warm or cool.
  16. Enjoy!


Ready made Pie Shells will work just fine.

Keywords: Blueberry Pie Recipe, made from scratch, double crust, homemade, how to make, southern recipes


Your Comments:  Thank You for visiting Taste of Southern today.  It’s always great to know when someone stops by and takes a look at our recipes.  Of course, the only way we actually know you were here is when you take a moment or two and leave us a Comment in the section below.  We get a lot of folks that look around…and that’s OK…it’s just so much better when you introduce yourself and say Hello.  I hope you’ll take the time to do so before you leave.  I personally read all of your Comments and will reply back to as many as possible.  So, have you ever had a few red-bugs that caused you some problems?  Do you pick your own fresh Blueberries?  Any changes you’d make to our recipe?  I’d love to hear from you and I look forward as always to reading your Comments.  Please help us spread the word about Taste of Southern by telling your friends about us.  I hope you have a great day and that you’ll come back to visit us often.

Be Blessed!!!


Tags: , , , , , , , ,

Category: Desserts

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (19)

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  1. Mike Carrington says:

    Love your recipies as always. But I smiled to myself about your “pinch” measuring spoon comment. And I think it’s been over half a century since I heard anyone calling for a “scant” anything. My Grandmother could say “scant teaspoon” or “scant cup” or ‘scant’ anything. I’ve just not heard it in … forever. 😉

    • Steve Gordon says:

      Hi Mike, Thank you for taking the time to share about your Grandmother with us. I’m glad we could stir up some good memories for you. I appreciate your visit and your support of our recipes, be sure to stop by again… real soon. Be Blessed!!! -Steve

  2. Grace says:

    Hi there! I’m looking forward to trying this recipe this weekend – I love a lattice topped pie, so that’s the only change I’ll be making. Hope it works – wish me luck! And greetings from very chilly Quebec! 🙂

    • Steve Gordon says:

      Hi Grace, Greetings to Quebec all the way from North Carolina. I’m sorry it’s so cold up your way. Smile. I do hope you get to try the Blueberry Pie Recipe. As for the lattice top, they’re pretty but I haven’t got up the nerve to do one that way yet. Maybe one day soon though. We’ll see. Please let me know how you like the pie if you give it a try. I do appreciate your visits and I hope you’ll visit with us often. Be Blessed!!! -Steve

      • Grace says:

        Well and I haven’t tasted it right the now…. but it does sure look and smell like a right piece of Heaven! I chickened out of the lattice crust this time, but your double crust recipe left me enough dough trimmings to place some decorative pastry cutouts all round; brushed it with an egg-white wash and sprinkled it with sugar for a dash of sparkle. I’d post a photo if I could, but I’ve no website of my own nor really any social media to speak of. My papa is hoping for ice cream alongside, and I’m hoping the fella I’ve set my cap for comes round for a slice and some coffee. 🙂 Thank you again so much for this recipe, and I’ll be visiting again for more great food and advice!

  3. Alene says:

    Hi Steve. I was reading through your blueberry pie recipe, and I smiled. I love to bake, and my 20 year old daughter gave me a measuring spoon set on a ring. One of them measured a pinch, with the others being a dash and smidgen! I just love it and actually use it because it always puts a big grin on my face. It was a perfect gift! You might need one!

    • Steve Gordon says:

      Hi Alene, I’m going to have to search out some of those measuring spoons for sure. I love it. Thank you for sharing your comments with us, and I do hope you’ll give our Blueberry Pie Recipe a try. Let me know how it turns out for you. Thank you for your visit today, and do stop by again… real soon. Be Blessed!!! -Steve

  4. Laura says:

    Thank you for the recipe. I need a sub for butter pats on the blueberries. I just made this pie using frozen pie shell. I blended honey and coconut oil to drizzle on top blueberries-I did cut the sugar some. I also need a sub for butter in the crust if recipe calls for it. Can I use lard? Avoiding dairy due to the whey. I hope my version is edible and look forward to your response.

    • Steve Gordon says:

      Hi Laura, How did your pie turn out? You can certainly use lard to make your crusts. I suggest you use Leaf Lard, which can be hard to find. I’ve made my own and posted the process for it here on Taste of Southern. You can click this link for LEAF LARD. It’s just a higher grade of lard, but I’m sure most any lard would work. Thank you for the question. I hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  5. carolyn says:

    We just cut into the blueberry pie, although it was flavorful it was extremely runny. The recipe stated frozen blueberries would work, I would only recommend using fresh berries.

  6. carolyn says:

    Hello, I just put a blueberry pie in the oven & noticed you mentioned it’s ok using frozen berries. Thank you for posting such a wonderful recipe. Happy Thanksgiving 🙂

  7. carolyn says:

    Your pie looks amazing, can I use frozen blueberries? Here in the NW we put up about 60 pds of blueberries every summer. I plan on making blueberry pie for Thanksgiving.
    Happy Holidays 🙂

  8. Aaron says:

    Hello Steve,

    What would I need to do if I was going to use frozen blueberries in the recipe instead of fresh?


    Aaron Putnam

    • Steve Gordon says:

      Hi Aaron, I don’t see where you would need to do anything differently. Just let them thaw out before using, and you should be good. Let me know if you try it that way. Thank you for stopping by, and visit with us again… real soon. Be Blessed!!! -Steve

  9. Rebecca says:

    I’ve got my first blueberry pie, using this recipe, in the oven! I can’t wait to try it at dinner tonight. The recipe is ez pz

  10. Rachel says:

    Delicious! We devoured it hot with vanilla ice cream! The recipe was so easy to follow, next time I will attempt the crust as well. Thanks for keeping it Southern!

  11. Bethany says:

    My almost eight year old baked this pie today with some berries she bought at a farmer’s market. Thanks for the recipe!

  12. Michelle says:

    I have been looking for a good blueberry pie recipe, and I think this one sounds great. I can’t wait to try it. The filling kind of reminds me of a blueberry schlumpf recipe that I use. Thanks!

  13. Gina says:

    Dear Steve,
    Just wanted you to know that this Blueberry pie was the best I’ve ever tasted; it was made with the crust recipe of yours. My grandchildren, aged 4 and 6, and my son-in-law all worked to put it together. I am not a fan of desserts, but this was delicious. Thank you for all the recipes you post.
    Gina Webb

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