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A blueberry pie in a pie dish with several pieces missing.
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5 from 1 vote

Fresh Blueberry Pie

Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Servings: 8


  • 4-1/2 cups fresh blueberries
  • 1 tablespoon fresh lemon juice
  • 3/4 cup white sugar
  • 5 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 prepared 9-inch double crust pie pastry homemade or store-bought
  • 1 tablespoon butter cut into very small pieces


  • Preheat oven to 400 degrees.
  • Rinse and drain blueberries and transfer to a large mixing bowl. Toss with fresh lemon juice and set aside.
  • In a separate bowl, whisk together the sugar, cornstarch, salt, and cinnamon. Pour over the blueberries and toss until the sugar mixture is well incorporated and all of the blueberries are coated.
  • Line your pie plate with one prepared crust. Prick the bottom of the crust with a fork. Pour the blueberry mixture into the crust and top with small pieces of butter. Place top crust over blueberries, trim to just about 1/2" of the edge of the pie dish and then flute or crimp the edges of the bottom and top crust together.
  • Bake pie on lower shelf of the oven for about 50 minutes, or until crust is golden brown and blueberries are bubbling.


To ensure your bottom crust bakes well, place a pizza stone that is covered with foil in the oven while it preheats. Bake the pie on top of the heated, foil covered stone on a lower shelf in your oven.