Simple Blueberry Pie
Prep time
Cook time
Total time
Recipe type: Dessert
  • 1 package of 2 premade pie crusts (Pillsbury makes a great pie crust)
  • ⅔ cup granulated sugar (If your blueberries aren't that sweet, use a little more sugar)
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • 4 cups fresh blueberries (If you are using frozen blueberries, use 6 cups)
  • 1½ tablespoons butter
  • ¼ cup cornstarch
  • 1 egg yolk
  • 1 tablespoon heavy cream
  • 1 tablespoon course sugar, or all organic sugar
  1. If your pie crust is frozen, make sure you thaw to room temperature.
  2. Unroll one of the pie crusts and lay gently in your pie pan. Make sure not to spread the pie crust. This might leave holes. To prevent the need to stretch or thin out the premade crust, make sure you buy the correct size for the pie dish you're using.
  3. After laying the pie crust gently in your pie pan, you should have excess dough about 2 inches larger than your dish.
  4. Refrigerate while you make the pie filling.
  1. Stir sugar, cornstarch, cinnamon, and salt in large mixing bowl. Once combined, add your blueberries and gently toss to combine. Make sure not to squash all of your blueberries. I didn't even use a spatula to combine the ingredients. Just toss in the bowl.
  2. Once all of your blueberries are fully coated, transfer the filling to your prepared pie crust.
  3. Dot pie filling with butter.
  4. Refrigerate while you prepare the top crust.
  1. Roll out the second premade pie crust. If you want to make things really easy, you can just put the pie crust over the blueberry filling and leave as is.
  2. If you want to make a lattice crust as I made, make sure to watch the video I posted in the article to learn how.
  3. Once your crust is covering your pie filling, trim the edges to get rid of any excess dough. Leave about half an inch over the sides. Crimp to secure the edges.
  1. Preheat oven to 400 degrees F. Place a baking sheet on the lower third of the oven. This will catch any drips from the pie while it's baking)
  2. Bake the chilled pie on a hot baking sheet for 20 minutes. Reduce heat to 350 degrees F and bake for another 35-40 minutes. If your crust begins to brown too much during the baking process, cover with aluminum foil and continue to bake for the full time. When done, the crust should be golden brown, and the filling should be bubbling.
  3. Cool 2 to 3 hours before cutting to allow the filling to set and harden.
Recipe by The Budget Mom at