Easy Blueberry Pie


I made this Easy Blueberry Pie with our homegrown blueberries. However, my blueberries were frozen. I only have two blueberry bushes and I get about 2 cups of berries per day. So I wash my berries, let them dry and freeze them. I can use them all year long that way. When I bake with them, I thaw them about halfway or more before baking. If you are new at making pie crusts, or just don’t like doing it, purchase a premade refrigerated double crust. Otherwise, use your own favorite pie crust recipe and make your own.



Ingredients – 2 pie crusts


Pour dry ingredients into a

bowl and whisk together.



Put the blueberries into a medium bowl.

Drizzle vanilla over berries and toss well.

Pour combined dry ingredients on top.

Toss well without breaking the berries.



Put prepared pie crust into a 9″ pie plate.

Place blueberry mixture on top of pie crust.



Dot with butter.



Place another prepared pie crust on top

of the pie plate. Seal the two pie crusts

together by crimping and fluting the crust

edges. Cut 1″ slices all over the top of the

pie crust to allow the steam to escape.

I have a pie form that cuts the squares

in mine but you do not need it.



Place in a preheated 425 degree oven,

on the lowest shelf, for about 50 minutes

or until pie crust is golden brown.


Easy Blueberry Pie




  • 1 double crust (refrigerated) prepared pie crusts (or make your own)
  • 3/4 cup sugar if blueberries are sweet…1 cup if they are tart
  • 1 tsp vanilla extract
  • 3 Tbsp cornstarch
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 4 cups fresh or frozen blueberries
  • 4 Tbsp butter


  1. Preheat oven to 425 degrees with the oven shelf at its lowest position.
  2. Put the blueberries into a medium bowl. Pour vanilla over the blueberries and toss well being careful not to break open the blueberries.
  3. In a small bowl mix the sugar, cornstarch, salt and cinnamon. Pour the dry ingredients over blueberries and toss well being careful not to break open the blueberries.
  4. Place one pie crust into a 9″ pie plate. Pour blueberries into the pie crust scraping the bowl.
  5. Dot the blueberries evenly with butter pats.
  6. Lay the other pie crust on top, crimp and flute the edges of the two crusts together.
  7. Using a knife cut about ten slits into the top crust to allow for the steam to escape.
  8. Bake on the lower shelf of the oven for 50 minutes or until the crust is golden brown being careful not to let the crust edge burn. Let cool on a cooling rack and serve.






Categories: Pies


  1. MMM! Sounds delicious. I was going to ask if I could use frozen blueberries and was pleased to see your mention of them right away. My mother brought me a huge bag of frozen berries, and there are only so many smoothies that one can stand. I can’t wait to try your recipe.

    Liked by 2 people

  2. D > Our equivalent, at this time of year, is a blackcurrant and gooseberry pie. In a few weeks from now that would be blackcurrant and apple, and the gooseberries and apple change places quite nicely. I just love the idea of blueberry pie, though. In fact any sort of pie: pastry is only bad if you eat too much of it, especially if you don’t have any physical work to burn off the calories! But a pie at Sunday lunchtime won’t kill anyone – it might even bring a smile to their face!

    Liked by 2 people

    • Even though I grow fresh blueberries, I freeze them. Everything I make with blueberries are with the frozen berries. I figured out if I put frozen blueberries in things like cake mix, they don’t all sink to the bottom like the fresh ones do.

      Liked by 1 person

  3. This looks scrumptious! I love, love, love blueberries in anything, and I also freeze gallons every year. The grandkids love to pick with me. My guests at the inn would also choose blueberry pancakes over anything else offered!

    Liked by 1 person

  4. Are your blueberry bushes in pots or in the ground Diane? We’re about to plant three, but in large pots. We’re a little warm for blueberries really, but in pots I can move them when the sun’s to strong. Plus I can keep the soil a little acidic than I could if they were in the ground. Two cups a day off two bushes is pretty good. I’ll love it if mine are that successful.

    Liked by 1 person

    • Mine are in the ground. We get below zero in winter at times and they are wide open to wind, no protection. I add acid to mine faithfully and believe it or not, I have never pruned them! I end up with more blueberries than leaves…lol

      Liked by 1 person

    • I know isn’t that crazy! If I don’t pick them every day then the birds help themselves! They are over 20 years old and almost 5 feet tall. There has only been one year they didn’t produce and that was due to a freeze.

      Liked by 1 person

  5. Hi Diane – this is how my mom’s crust looked too … you both must have had the same gadget. It sure makes the berry pies look good. I know she ordered from “Country Store” but we also had a “Kitchen Glamour” store we used to visit occasionally. Those were the days before internet shopping – we bought items from catalogs that came to the house. We used to get a ton of catalogs. Thanks for sending the link Diane.


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