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The Perfect Blueberry Pie recipe uses a homemade pie crust and fresh blueberries. You’ll love this classic pie recipe!

Slice of blueberry pie sitting on a white plate.

How do you make blueberry pie filling with frozen blueberries?

If you want to use frozen blueberries to make blueberry pie, thaw and rinse the blueberries, drain well, and pat them dry. Frozen berries have excess liquid due to the freezing process and you just need to make sure to get rid of that before proceeding to use in a blueberry pie recipe.

What thickens pie filling?

Cornstarch, flour, and tapioca are the most common thickeners used for pie fillings. Each of these thickeners require different amounts and are used for different purposes in pie making. It is best to follow the recipe instructions for which thickener to use.

What type of flour is used for pie crust?

All-purpose flour and pastry flour work best for making pie crusts due to their protein content (8-10%). For best results use one of these flours. Do not use cake flour or self rising flour for making pie crusts. Gluten-free flour options vary a great deal. Blends that are designed for a straight conversion will work best for a gluten-free option.

Blueberry Pie in a pie pan sitting on a countertop.

Why do people put vodka in pie crust?

Vodka is used in pie crust as it does not contribute to the formation of gluten. This creates a pie dough that is easy to roll out and re-roll if needed and still turn out perfectly soft and flaky. The alcohol quickly burns off during the baking process so there is no alcohol flavor left once the pie crust is done baking. Equal parts vodka to chilled water create the best result.

If you like this recipe, you may also be interested in these other delicious pie recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Slice of blueberry pie sitting on a white plate.
The Perfect Blueberry Pie recipe uses a homemade pie crust and fresh blueberries. You'll love this classic pie recipe!
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours

Double Crust

  • 2 1/2 cups all-purpose-flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 12 tablespoons cold butter sliced
  • 8 tablespoons vegetable shortening chilled and sliced
  • 1/4 cup ice water
  • 1/4 cup vodka chilled


  • 4 cups fresh blueberries
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • pinch ground nutmeg
  • pinch salt


  • 1 egg white lightly beaten
  • 1 tablespoon sugar
  • Make the dough in a food processor by combining half of the flour, sugar, and salt together and pulsing until combined. Add in the butter and shortening pieces and process for about 15 to 20 seconds until combined. Add in the remaining half of the flour and pulse until all the flour is incorporated. Sprinkle in cold water and vodka and pulse 5 or 6 times until combined into a dough. Divide into two even pieces and wrap in plastic wrap. Refrigerate 1 hour.
  • In a large mixing bowl, toss together blueberries and 1 cup sugar. Let sit 1 hour. Drain any excess liquid from the blueberries. Toss with cornstarch, lemon juice, cinnamon, nutmeg and salt.
  • Preheat oven to 425 degrees.
  • Roll out your bottom crust into a 12-inch circle. Make sure you use a well floured surface and rolling pin to prevent sticking. Roll the circular dough loosely around the rolling pin to transfer to a 9-inch pie dish (deep dish). Be gentle and press it carefully into the plate letting the edges hang over. Refrigerate until ready to use.
  • Prepare your lattice crust by rolling the remaining dough half into a 13 by 10 inch rectangle. Transfer to a baking sheet lined with parchment paper. Cut into 8 even strips. Chill if needed.
  • Place the prepared pie plate on a baking sheet (in case of spillage). Scoop the blueberry filling into the pie shell. Lay 4 of the lattice strips on top of the blueberries, giving even spacing between. Weave the remaining lattice pieces perpendicular, lifting every other piece to create a lattice. Trim the excess dough that is hanging around the pie plate with kitchen scissors or a sharp knife. Pinch the lattice and crust edges together and then crimp the dough evenly around the pie using your fingers.
  • Brush the crust with the beaten egg and sprinkle with 1 tablespoon sugar. Bake in the preheated oven for 25 minutes. Reduce the temperature to 375 degrees and cook 30 to 35 minutes more until crust is golden brown and juices are bubbling and set. Transfer pie dish to a wire rack to cool.


Calories: 474kcal | Carbohydrates: 58g | Protein: 4g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 36mg | Sodium: 359mg | Potassium: 87mg | Fiber: 2g | Sugar: 29g | Vitamin A: 450IU | Vitamin C: 6.4mg | Calcium: 12mg | Iron: 1.6mg
Course: Dessert
Cuisine: American
Keyword: Blueberry Pie
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May 9, 2019 2:01 pm

I know you mentioned that Vodka plays a key roll in keeping the crust flaky, but is there a way you can substitute Vodka for something?

Trudy Ramirez
July 22, 2020 7:03 pm

I previously asked if it was possible to substitute vinegar for the Vodka. I’m still interested in your answer to that question. The reason I wanted to know was because I wanted to make the pie and had everything I needed except the Vodka. But, I got over myself and made another trip to the store for Vodka and made the crust and the filling exactly as the recipe said and it turned out great! The crust was light and flaky and handled really well. I’ll use the crust for other pies and will definitely make this pie again.

Janet frederick
July 7, 2020 11:46 am

I’ve made a lot of pie crust but this is the best I love stay-at-home chef had been using a lot of your recipes

Barbara L Golt
June 24, 2018 8:17 am

THank you for the receipe, i have looked high and low for a Blueberry Pie receipe,, looks good and I will make this

April 30, 2018 6:51 am

Hi! Congrats for your channel! I love your recipes. Can I change the blueberries for strawberries? It’s the same amount? Tks!

June 2, 2018 10:55 pm

Hello! I did your dough and used with strawberry and Apple fillings. The strawberry one I made the way you did with the blueberries, but I think that I’ll try next time add the sugar 10-15 minutes before. I also baked the dough without the filling for 15 minutes and it was amazing.

Kathy Sall
April 28, 2018 3:36 am

5 stars
I never knew about using vodka in the pie crust! Since moving to Southern Florida my homemade crust would never work when I would roll it out, always sticky and tear apart. I never had this problem up North and I love making pie! I’ve been baking them for over 30 years. I am definitely going to try your recipe! Thank you

April 27, 2018 7:18 pm

Looks yummy !!!! Have you ever used frozen blueberries ?

Toochie Bandal
April 27, 2018 5:55 pm

Can I use the same recipe for apple pie too?

April 27, 2018 10:43 am

This looks delicious! I have a soy allergy and therefore am not able to eat anything with vegetable shortening. What alternative would you recommend in place of the shortening in the pie crust recipe? All butter? Lard and butter mixed? Sour cream? Thanks!

July 28, 2020 5:43 am

5 stars
Wow!!! So glad to have found this website and especially this recipe! I made it yesterday and it turned out wonderfully! Will make it again. Loved, loved the crust!!! 👍👍👍

July 23, 2020 8:21 am

Can this be done without a food processor? I don’t own one, I have a KA stand mixer Or a vitamix…

Charlene Arrington
June 10, 2020 8:59 am

5 stars
Have made this pie twice and it is absolutely delicious with North Carolina fresh blueberries. Both times, however, my pie dough is extremely soft/fragile and very difficult to work with, even after extended refrigeration. Am I doing something wrong? Recipe calls for 2 1/2 cups flour. Is that a misprint?

Charlene Arrington
June 1, 2020 1:10 pm

4 stars
This pie is amazing. I’ve made it twice but each time the pie dough comes out very soft and even after 1hour in the fridge it is very fragile to work with. Would live to know what I nay be doing wrong.

Lisa And Hoffmen
May 26, 2020 5:17 am

5 stars
Please let me know how to make this a Slab Blueberry Pie.

Carol witek
May 5, 2020 6:06 pm

The best Blueberry Pie ever! My picky family agrees!!!

August 19, 2019 2:11 pm

LOVE THIS PIE! I am making a second one in a week, it is just that good. Thanks for the recipe!

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