This is the ultimate Blueberry Pie recipe featuring fresh (or frozen) blueberries with a subtle hint of orange and cinnamon and baked inside a flaky buttery pie crust.
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I spent a few years in my childhood living in Downeast Maine, and always loved driving through the endless rocky hills of the wild blueberry barrens and watching their landscapes change. From the lush green of spring into summer with workers walking up and down raking the tiny berries, to the fall when the leaves turn a brilliant bright red, and sometimes in between the seasons, the fields would turn black due after a controlled burn that helps cultivate sustainable growth over the years. And because of this abundant wild fruit, Mainers love blueberry pie. This classic blueberry pie pays homage to that.
Similar to my blueberry pie filling recipe, this pie is truly all about the blueberries, with very little interference from other flavors. A hint of orange complements and accentuates the blueberry, but doesn't overpower it, and a pinch of cinnamon adds a touch of nuanced warmth. It's baked inside a classic flaky pie crust that is crisp and buttery.
During the blueberry season, if you are lucky, and find yourself with an abundance of fresh blueberries, this is the perfect pie for them (in addition to blueberry hand pies, or blueberry turnovers). Or, maybe it's the dead of winter and you are a year-round blueberry pie fanatic like me and you need your fix. As it turns out, frozen blueberries (my favorite are of course Wyman's) also work nicely with this recipe, no matter what time of year.
All in all, this recipe is for the classic blueberry pie lovers. Sweet, crisp and destined to win blue ribbons... or at least garner a pat on the back from everyone who gets a slice.
Featured Review
⭐️⭐️⭐️⭐️⭐️
A really wonderful blueberry pie recipe. The orange zest is a nice touch…a perfect citrus brightness at the at the backend of every bite. It elevates and excites what can sometimes be a boring or too sweet pie.
- home baker Braden
So, let's get to making it, shall we? The article below details all the information you need to know to make these successfully, concluding with the recipe at the end. There is also a video of me making it! You can jump around using the menu below, or skip to the end of the article for the full recipe.
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Ingredient Overview
Here is a list of the ingredients needed for this recipe. The full recipe is listed below in greater detail.
- blueberries (fresh, frozen or wild--see note below)
- cornstarch
- granulated sugar
- fresh orange juice (as in--from an actual orange)
- orange zest
- cinnamon (just a pinch)
- salt
- vanilla
- butter
- flaky pie crust
Types of Blueberries to Use
Without a doubt, my favorite type of blueberries to use is frozen wild blueberries. I almost always have a big bag of frozen wild blueberries in my freezer. They are available year-round in the store, or if you time it right, you can get a large crop of them in the summer and freeze them.
I love using frozen wild blueberries because they have excess juice that makes the blueberry pie filling nice and lush, which I think creates a better flavor than that of standard blueberries. But of course, regular blueberries (either picked fresh or store-bought) are perfectly fine too! Frozen or fresh are fine.
Bottom line, this recipe is versatile depending on what blueberries you like or have on hand!
Pie Crust Options
This pie tastes best with a homemade buttery pie crust. The pie crust suggested in this recipe is for a super flaky semi-laminated pie dough. However, any butter pie crust will work. Here are some alternative suggestions:
- Classic Butter Pie Crust
- Cream Cheese Pie Crust
- Sour Cream Pie Crust
- How to Make Pie Crust in the Food Processor
Whatever pie crust you use, you'll need a top and a bottom crust since this is a double-crust blueberry pie.
How to Make It
As with most pies, there are a few steps you need to complete to get to the finished product. Many of these components can be broken down into steps and in advance (see the guidance on this in the recipe card notes section).
Here is a visual overview:
Step 1: Make the flaky pie crust, or make butter pie crust by hand, in a stand mixer or in a food processor.
Step 2: Laminate the dough as instructed and let it rest. This is best to make a day ahead of time.
Step 3: Mix together the blueberry pie filling.
Step 4: Roll out the pie crust.
Step 5: Place the bottom pie crust in a pie tin (see this post for the best pie plates to use), then add in the blueberry filling.
Step 6: Use either a lattice pie crust for a pretty design (which have built in steam holes), or a full top crust that will need some slits cut into it for steam to escape.
Step 7: Crimp the edges of the pie as desired. Then optionally brush the pie with an egg wash and sprinkle with coarse sugar.
Step 8: Bake the pie until golden brown and bubbly. For more in-depth details on baking double-crust fruit pies, see this article.
How to Tell When It's Done
Ensure your fruit pie cooks long enough to activate the thickening agent.
To tell if a blueberry pie is done, visually check if the pastry is golden and the pie is puffed up. This indicates that the fruit has "boiled." It will deflate as it cools. Another sign is seeing at least one bubble in the filling.
The most fool-proof way to ensure that your pie is baked properly is to use an instant-read thermometer. I always use one to check the temperature of each pie that I bake. For a blueberry pie, you want the internal temperature to be above 200ºF.
Serving and Storing
Serve the baked pie just slightly warm or at room temperature. It can be served as is or with ice cream. If you serve it while it is hot, it will be soupy and won't stay in a clean slice (you won't catch me saying don't do this--as it's truly delicious, but do know it will be messy).
A baked blueberry pie can be stored at room temperature, covered, for 1 day. If you are storing it longer, cover it and place it in a refrigerator. It can always be reheated later to take the chill off of it and to crisp up the pastry.
Video Tutorial
More Fruit Pie Recipes
More Blueberry Recipes
I am so honored when you make a recipe from my site! If you make this Blueberry Pie, please leave a star ⭐️⭐️⭐️⭐️⭐️ rating with your experience! If you have any questions about this recipe, feel free to comment here, and tag me on Instagram!
PrintFull Recipe
Classic Blueberry Pie
This one is for the blueberry lovers! This Classic Blueberry Pie features fresh or frozen berries, accented by orange and cinnamon and tucked inside a flaky buttery pie crust.
- Prep Time: 00:25
- Cook Time: 00:60
- Total Time: 1 hour 25 minutes
- Yield: 8-10 slices
- Category: Sweet Pie
- Method: Bake
Ingredients
- 1 batch Ultra Flaky Pie Crust (or Butter Pie Crust or Sour Cream Pie Crust)
- 6 cups (about 28 ounces) fresh blueberries (see note)
- ¾ cup (150 grams) granulated sugar
- ¼ cup cornstarch
- Pinch ground cinnamon
- Pinch of coarse kosher salt
- 1 tablespoon fresh orange juice
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract
- Egg wash (1 egg whisked together with 1 tablespoon water)
- Coarse sugar (optional)
Instructions
- Prepare the pie pastry and let rest overnight, if possible.
- Preheat the oven to 425ºF and place an oven rack in the lower and middle part of the oven.
- Roll out the pastry: Roll out 1 pie pastry disk to an 11-inch circle. Fit the pastry into a 9-inch pie plate, making sure to press the pastry into the sides and the bottom. Roll out the second disk of pastry and cut strips to make a lattice, if desired, or just roll out as a full top crust. Place the lattice strips or top crust in the refrigerator until ready to use.
- Make the filling: In a large bowl, mix together the blueberries, sugar, cornstarch, cinnamon, and salt. Mix in orange juice, zest and vanilla extract. Let sit until the sugars have started to dissolve, about 5-10 minutes.
- Place the blueberry pie filling and all the juices inside of the pie plate fitted with pastry. Gently press down on the filling to eliminate any gaps between the fruit.
- Transfer the blueberry pie filling and all of its juices to the pastry-lined pie plate. Gently press down on the filling to eliminate any gaps between the blueberries.
- You can top the pie with a lattice or top it with the rolled-out pie dough with a few slits or small shapes stamped out of it to let steam escape. Trim the edges and crimp the bottom and top crusts together.
- Brush the top crust with an egg wash and sprinkle with coarse sugar, if desired.
- Bake on the lowest rack for 25 minutes.
- Lower the oven temperature to 400ºF. If the crust is browning, cover the outer edges with aluminum foil or a pie shield, leaving the middle of the crust exposed. Bake for another 35-40 minutes, or until the juices are bubbling and the temperature of the middle of the pie reaches above 200ºF.
- Let the pie cool at room temperature for 3-6 hours to let the juices set up. Serve at room temperature.
Notes
Weighing your flour is the most accurate way to measure. If you aren't going to weigh it, spoon it into the cup, and then level it off. If you scoop the flour out with the measuring cup and then level, it could change the outcome of the final product.
Frozen or fresh blueberries will both work fine here. Do not thaw any frozen blueberries before you begin preparing the recipe.
The most foolproof way to ensure your pie is baked properly is to use an instant-read thermometer. For a blueberry pie, aim for an internal temperature above 200ºF. For more in-depth details on baking double-crust fruit pies, see this article.
A baked blueberry pie can be stored at room temperature, covered, for 1 day. If you are storing it longer, cover it and place it in a refrigerator. It can always be reheated later to take the chill off of it and to crisp up the pastry.
Some of the links on this page may be affiliate links. Everyday Pie is a participant in the Amazon Associates Program. As an Amazon Associate I earn from qualifying purchases, at no extra cost to you.
Autumn Hope
Very nice! I made this blueberry pie for my boyfriends birthday (it's his favorite) and he is absolutely in love.
I used fresh blueberries so I added some blueberry cider to wet the mixture. I also used your sour cream dough instead and it was PERFECT for this pie.
Will be making again.
MSC
I made this pie, my very first homemade pie crust, and it was divine!!!! When I visited my son in Oregon we picked tons of Marion berries and he used this recipe. He had never made a pie crust before either. It was so good and he was so proud !
Trish
I made this pie and I don’t like it at all.
It’s WAY too much cinnamon that overpowers the flavor of the blueberries .. not too mention the competition of the lemon citrusy flavor, vs. the cinnamon.
I wanted a blueberry pie, and I wanted to taste blueberry.
I would throw it out but for the fact that the ingredients alone are expensive!
The blueberries were so fresh and bursting with flavor, and I’m so disappointed that I wasted them on this pie.
All I can say that’s positive is that I’m glad I didn’t present this at a thanksgiving table before trying it.
I would revise it by cutting cinnamon in half, or more .. maybe a 1/4 teaspoon would be good, and I don’t think I would use citrus at all.
I have seen many recipes calling for it, but unless you want lemon blueberry pie, I would leave it out, and add a teaspoon of vanilla.
I would also increase the flour by a tablespoon, and I felt this pie was sour.
I don’t like an overly sweet filling, and maybe it was the lemon that caused it to be too tart because the blueberries I used were sweet to begin with ..
I would probably try it again without lemon as I said, and the same amount of sugar, but if you use lemon increase your sugar by at least a 1/4 cup.
Good luck
Linda
Hi. Made your peach cobbler recipe today, and was delish. Next time, I will cut the butter to 1/2 cup, and total sugar to 1 cup. Enjoyed by all.
KS
This is an excellent recipe! Having never made blueberry pie before, I was so happy with how it turned out - perfectly set, not too sweet. It was polished off quickly at a family cookout. I will definitely make it again before summer ends.
Sandy
Made this to celebrate Valentine’s Day and it was a perfect dessert to end the meal. The blueberry filling was delicious, with a lovely bright note brought out by the addition of the orange.
All the tips, tricks, and photos (and hyperlinks to additional tips) helped a novice pie maker cruise through making and baking this pie. Even with a lattice top!
My pie never quite reached the recommended 200° internal temperature even with some additional baking time, but it was golden and bubbling by the end, and the filling did end up setting after several hours of cooling
Braden
A really wonderful blueberry pie recipe. The orange zest is a nice touch...a perfect citrus brightness at the at the backend of every bite. It elevates and excites what can sometimes be a boring or too sweet pie.
Patricia Moriarty
I use fresh blueberries and create a rue by piercing some of them. I us a classic blueberry pie recipe no orange. I have never read anywhete to pierce the fresh berries but that brings all the flavors together with a yummy filling.
Elvis
I made this pie on friday and it was so delicious that i made another one on sunday. My family loved this blueberry pie so the recipe made it to our cookbook.
Nicole
I clearly made a mistake somewhere along the way, because my pie is super runny. I used frozen berries, didn’t thaw them beforehand. Maybe I didn’t bake long enough. I don’t have a thermometer so just baked until it looked done to me.
Kelli Avila
Hi! How long did you bake it for and what did it look like when you thought it was done?
Nicole
Golden brown crust and bubbling throughout. Waited an hour before cutting into it and I think that was too soon because after it sat another hour or two it was perfect. I scraped out all the runny part after serving my family and the rest was perfect. Going to give it another try. I want to learn to do this well because it is my husbands favorite.
Kelli Avila
Hi! Let it cool longer next time and see how that works. Try at a minimum 4 hours cooling. The cornstarch reaches it's maximum gelling power once it gets fully cool, so assuming there were no errors when the recipe was put together, giving it longer to set up should work.
Pat Dirks
I also used frozen berries, and I found that I had to keep it in the oven for much longer than the additional 35-40 minutes in order to hit the 200F internal temperature (not even going to say how much longer!). However, the pie did turn out and wasn't runny after I did bake it to 200F.
I have since purchased an oven thermometer (the one recommended by American Test Kitchen) and it indicates that my oven temperatures is low by about 25F. So...part of the problem was my oven temperature. But I think that, even at 25F hotter, it would have taken me more than the 35-40 minutes to hit the 200F temperature. I've been using a Lavatools Javelin Pro as my instant-read thermometer for internal temperatures.
Sydney
Great recipe, everyone loved it! Super easy to follow and baked up great.
Celia Cheng
Made this for Thanksgiving and loved it, especially the orange notes with the blueberries! Delicious!