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. Your cake look delicious 🙂 beautiful presentation:) just today in forest I discovered that blueberries are ready !! So, perfect timing 🙂

  2. 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.

  3. 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!

      • J > I understand that the native American gooseberry is closer to its natural form than is the case in Europe, and is less palatable. Quite likely, though, there’ll be European gooseberry varieties grown commercially in America, likely in northern states and in Canada.

  4. This pie looks delicious and best of all I can make it using frozen blueberries too. Because it’s difficult to get fresh ones here in India. Thanks Diane.

    • 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.

  5. 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!

  6. 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.

    • 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

    • 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.

  7. I also have a couple of blueberry bushes and freeze most of them for use throughout the rest of the year. Your blueberry pie looks great! Might have to try it this weekend.

  8. I found that anytime I preparing blueberries for any kind of filling, squeezing fresh lemon Juice on them brightens the entire dish. Love this recipe & gonna have to try it.

    • That’s a great idea. I grow my own blueberries and use them after they are frozen most of the time. I only have 2 bushes so it takes about a week to get a nice quantity. Also, if I let them sit on the counter they tend to disappear before I get a chance to bake with them! lol

      • That is awesome that you grow your own. We have a blueberry festival here. Get 15 pounds every year and put up in the freezer. Still buy organic frozen berries when they are on sale. My hubby makes a smoothie every day. We go through them.

  9. 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.

      • I was too Diane and loved them. I’d sit and spend hours looking through and didn’t always buy anything. I got a service for a while that you submitted names of catalogs and they put a hold on them showing up as no matter how much I’d call and say “no more” … that worked really well and I never got another one!

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