Blueberry Pie Recipe (VIDEO)
The ultimate Blueberry Pie Recipe! It’s simple to make, bursting with sweet, juicy berries and topped with a classic lattice crust. All you need is a generous scoop of vanilla ice cream over your warm slice of pie.
We love making pies from scratch, from Classic Pumpkin Pie to Apple Pie. If you’re a fan of homemade pies, then this blueberry pie recipe is a must, especially when fresh blueberries are in season. Watch my video tutorial and see how it’s done.
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Blueberry Pie Recipe
When blueberries are in season, I can’t resist buying a few pints for snacking and several more for this old-fashioned blueberry pie recipe. While other fruit pies require a lot of prep work—pitting (Cherry Pie), peeling (Peach Pie) and slicing—making blueberry pie filling is practically effortless. Wash the berries, then toss them with the other ingredients and you’re done. So easy!
And this leaves you more time to focus on the crust. I always use my favorite Pie Crust Recipe, which is easy to make, buttery, and perfectly flaky. You simply can’t get the same flavor and texture from storebought refrigerated rolls of pie crust.
Blueberry Pie Video Tutorial
Watch how to make this easy blueberry pie recipe then go forth and bake. There are so many reasons to love this recipe:
- Juicy berries – Every bite is literally bursting with blueberry flavor.
- Buttery crust – The crust is made with real butter instead of oil or shortening, which means it’s extra delicious.
- Satisfying – Maybe it sounds strange, but weaving that lattice crust is actually kind of fun—and nothing beats the sense of accomplishment you’ll feel when you pull this perfect blueberry pie out of the oven.
- Classic summer dessert – Making blueberry pie should be on everyone’s summer bucket list.
Ingredients
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Pie crust – We use our go-to recipe for pie crust. You’ll need two crusts, one for the bottom and one for the top.
- Blueberries – Buy sweet juicy berries and get organic if you can (see tips below on selecting sweet blueberries).
- Lemon – Both the zest and the juice; zest the lemon first, then juice it.
- All-purpose flour – This thickens the filling as the berries release their juices.
- Sugar – You can adjust this and use more if your berries are tart, or less if your berries are especially sweet.
- Cinnamon – It compliments blueberries beautifully for a classic blueberry pie flavor.
- Egg – Whisk this with water to create an egg wash for the crust.
Tools for Homemade Pie
- 9-inch, deep pie pan – This allows for A TON of blueberries!
- Rolling pin – A simple one will do.
- Food processor – Or use a pastry cutter to cut the butter into the flour.
Pro Tip: I like using a food processor to work the butter into the flour for the crust, but a pastry blender will also work. Dip it in flour first to keep the butter from sticking; if the butter still gets stuck in it, you can use a butter knife to push it out.
How to Make Blueberry Pie
It’s time to roll up your sleeves and get baking. Here’s what you’ll need to do.
- Make the crust – Follow the pie crust recipe and chill the two disks of dough for an hour. Roll the first disk into a 13-inch circle and carefully transfer it to a 9-inch pie pan.
- Prepare the lattice strips – Roll the remaining pie crust into a 12-inch circle. Use a pizza cutter to slice it into 10 strips (1-inch wide).
- Preheat the oven – Position a rack in the center of the oven and preheat to 375ºF.
- Make the filling – Toss together the blueberries, lemon zest, lemon juice, sugar, flour, and cinnamon in a large mixing bowl. Transfer this mixture into the pie crust, mounding it slightly in the center.
- Weave the lattice crust – Use the strips of dough to create a lattice top, then pinch the edges to seal the crust and crimp.
- Make the egg wash – Brush the egg wash over the top crust.
- Bake – Bake the pie for 50 to 60 minutes, or until the crust is golden and the blueberry filling is bubbling.
How to Create a Lattice Pie Crust
You can read the instructions for making a lattice-top pie crust and it probably won’t make any sense to you until you see it in pictures—and then you’ll say, “Aha! I get it now!” So look at the pictures, read over these steps, and then try it for yourself.
- Place 5 strips of dough over the pie crust, with the longer strips in the center and shorter strips towards the edges.
- Fold back every other strip halfway and place a long strip in the center perpendicular to the first 5 strips.
- Fold the strips back over the new line and fold back the alternate strips. Continue adding and alternating strips, then switch to the other side of the pie and continue until the lattice is complete.
Click here for my full, step-by-step tutorial on How to Make a Lattice Pie Crust.
Pro Tip: For a little sparkle and extra sweetness, you can sprinkle the top crust with coarse sugar before baking. Sugar in the raw, turbinado sugar or sanding sugar will all work.
Common Questions
While cornstarch works, I prefer thickening fruit pies with flour because the consistency seems better.
Look for berries that are plump and deep, dark blue. A silvery coating on the outside of the berry is fine, but if the berries are light purple, pinkish, or green, they’re not fully ripe and won’t be very sweet.
You can make a blueberry pie with frozen blueberries without thawing them first. Note that it may take slightly longer for the blueberries to bubble at the top.
You can make this recipe work for an 8-inch deep pie pan, or 10-inch pie pan by rolling out the crust smaller or bigger. Avoid short pie pans which will overflow with this quantity of blueberries.
If you double this recipe, you’ll need to make two pies instead of one.
Make-Ahead
Here’s how to store and reheat blueberry pie:
- To Refrigerate: You can make the dough for the pie crust up to 3 days in advance and store it in the refrigerator.
- Freezing: The finished pie can be wrapped tightly and frozen for up to 2 months. You can also freeze individual slices if you have leftovers.
- To Reheat: Let a frozen pie thaw in the refrigerator. I love to warm up my slice in the microwave just until heated through (35-45 seconds) or warm it up in a 325ºF oven.
This blueberry pie is easy to make, and you’ll love the juicy filling and irresistibly flaky crust. It’s sure to become a summertime tradition!
More Blueberry Recipes to try
If you love this blueberry pie, then you won’t want to miss these reader-favorite blueberry recipes:
Blueberry Pie Recipe
Ingredients
- 1 recipe for pie crust, yields 2 crusts
- 6 cups blueberries, rinsed and well drained, (2 lbs or 32 oz)
- 1 tsp lemon zest , from 1 lemon
- 2 Tbsp lemon juice, freshly squeezed
- 4 1/2 Tbsp all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1 egg , + 1 Tbsp water, for egg wash
Instructions
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Roll the second crust into a 12" circle and use a pizza cutter to slice into ten 1-inch strips.
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In a large mixing bowl, combine 6 cups blueberries, 1 tsp lemon zest, 2 Tbsp lemon juice, 1/2 cup granulated sugar, 4 1/2 Tbsp flour, 1 tsp cinnamon and toss to combine. Transfer blueberries into the dough-lined pie pan, mounding it just slightly in the center and keeping the edges clean of blueberry juice.
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Using the 10 strips of dough, create a lattice crust over the top: Place 5 strips of dough evenly over the pie, with the longer strips in the center. Fold back every other strip halfway and place a long strip in the center perpendicular to the first 5 strips. Fold the strips back over the new line and fold back the alternate strips. Continue adding and alternating strips, then switch to the other side of the pie and continue until the woven lattice is finished. Pinch the edges to seal then crimp for a fluted pattern.
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Beat together 1 egg and 1 Tbsp water and brush the egg wash over the lattice crust and edges. Bake in the center of the oven at 375˚F for 50-60 minutes, or until the crust is golden and blueberry juice is bubbling at the edges.
Recipe Notes
Note: nutrition label on this recipe does not include the crust. Nutrition facts for the crust can be found on our Pie Crust Recipe.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I made this the other night and was disappointed 😞. It was way tart and wasn’t what I thought it would be. Followed the recipe and everything.
Hi Ashley. I’m sorry. All blueberries are different, some sourer than others. I put a note in my blog that the sugar can be adjusted to use more if your berries are tart, or less if your berries are especially sweet.
Love all your recipes you’re the best I’ve tried so many of your recipes they’ve all turned out great but I do have a question about your blueberry pie can I put it all together and freeze it raw for a month.
Hi Rosie! I have not tested this with a raw pie. The finished pie can be wrapped tightly and frozen for up to 2 months. You can also freeze individual slices if you have leftovers. It reheats great. See my recipe notes for instructions on this.
Can I use Splenda instead of sugar? Also how many cups of blueberries for a regular pie crust instead of a deep dish one?
Hi Cathy, I have not tested this with Splenda to advise. The exact same pan is not necessary but it should be a deep dish pie pan and it will be the same.
It was easy but made way way too much filling. I made two large hand pies with the left over filling. My actual pie had to bake for 1hr and 15ish minutes and still looks super jiggly so I’m not sure how well it’s going to set up when cool. If I make this recipe again is split the the filling into two crusts.
Hi Holly, this recipe is written for 1 deep dish pie pan. I think it would be too much for hand pies to use that much filling and would need to be adjusted.
First time I made a blueberry pie (I am 76!). A big thank you.
You are very welcome!
Hey, thanks for the recipe, but I encountered some problems. I made the pie exactly like in the recipe, used fresh blueberries and baked for as long as told in the recipe in the exact same heat and rack position. Yet the filling was suuuper runny, I had to cut the first serving away to make room for the liquid to gather so I could drain it then. Not sure what happened here…
Did you alter or change anything in the recipe in any way? I just want to be able to understand what exactly happened and why it became runny. If using more blueberries, you will need more flour as a thickener or there will be too many blueberry juices. Also, make sure to bake long enough and put the pie into a fully preheated oven. I hope that helps!
You are an awesome cook and I love to watch you as your enthusiasm is amazing. I would love to make an apple pie like my aunt use too. However, at 78 that would be hard for me. I do enjoy your video’s. Blessings
Hello Margaret, good to hear from you, and thanks so much for your good comments. I hope you can one day try some of my recipes!
Mmmmm ! Nat your pies look amazing !! Blueberry is one of my faves . I have to trry your pie crust because it is different then the one I have been using , thanks for sharing another great recipe😃
I hope you do try it, it is what we use for all of our pie recipes and we love it!
I just took my pie out of the oven and it turned out perfect.
Made with Northern Ontario wild blueberries my nephew picked and brought over this morning.
Wish I could send a picture.
Thanks for the wonderful easy recipe, I made it exactly as directed. Yum.
Now what can I make with the rest of the blueberries? Besides freezing them.
I’m so glad it turned out perfect, Denise! Thank you so much for sharing that with me! We have our blueberry recipes listed HERE to review for more ideas!
I’m curious if you think this pie would be suited to a typical crumble topping instead of another layer of pie crust?
Hi Karen! I have not tested that, but I think it would work just fine. If you experiment, please let us know how it turns out. 🙂
Hi Natasha,
I just made this blueberry pie recipe 5his week and it was delicious. Thanks for another great recipe and can’t wait when your cookbook comes out to buy!
That’s wonderful, Karen! Thank you for the review.
Loved this recipe. I had 4.5 cups of fruits (strawberry,blackberry & blueberry) and changed the sugar to match the proportion!
I also added some decorations with extra pie dough on the lattice which was fun ( a lil challenging too haha) Thanks once again Natasha 🙂
I’m sure the finished product looked great! Thanks for sharing and I”m glad you enjoyed making this recipe.
The pie is currently in the oven and my house smells amazing. Everyone is waiting for it to be done, I had one question, how long do I let the pie rest before we can cut into it?
To hold its shape it may take a few hours to rest. Google recommends 20-30 if you like warm pie. Otherwise, a few hours to keep its shape. 🙂
I need to make a pie for pi day at my son’s school. Can I prep everything the night before and pop it in the oven the morning of? Or do you suggest a different type of pie that can be prepared ahead of time?
Hi Diana, I have made it a few days in advance and put it in the freezer. It is best to freeze before baking vs after if you plan on doing that. Freezing after will cause the dough to be tougher. I have let it thaw before baking before and it worked out really well! I have not kept it in the refrigerator but that might work if it’s only for a short amount of time. You can also prepare the crust and refrigerate it up to 3 days ahead. Soften slightly at room temperature before rolling it out. I hope that helps.
I have already made your apple pie recipe and it was a success 🙂 I plan to make this one for New Years, but I don’t think I’ll have access to fresh blueberries so I would have to substitute with frozen ones. I really want to avoid a soggy crust, so should I add more flour to the filling? Or maybe thaw out the fruits first? Also I don’t want the pie to be too sour either, how could I avoid this? Thank you !
Hi Angela, Frozen will work, but you will see a big difference between frozen vs. fresh blueberries. Frozen tend to release more liquid and don’t hold their form. Here’s what one of our readers wrote: ” I used 6 cups of frozen blueberries. Because I used frozen blueberries, I rolled out my pie dough, lined the pie plate and popped it in the freezer for a bit while I put together the filling. Then I baked the complete pie for about 1 1/2 hours until the berries bubbled. (I did put some foil around the edges to stop them from over browning in the last half an hour). I have to say that my husband and I were really happy with the result! The filling had set perfectly and tasted amazing. The crust was buttery and flaky. If I could give this recipe 6 stars I would!” I hope this helps!
Hi Natasha – looks like a beautiful recipe and I am going to make it. Just wondered if I can substitute cornflour for all-purpose flour in the filling only, and would I use the same quantity as specified in the recipe (i.e. 4.5 tablespoons)?
Hi Melinda, I honestly haven’t tested that to advise. If you do an experiment, please share with us how it goes.
Hi Natasha! I’ve made this recipe before and it has become a family favorite for the holidays. I was wondering if it’s possible to make it in advance and freeze it for a day or two?
Hi Sofi, Yes it is best to freeze before baking vs after if you plan on doing that. Freezing after will cause the dough to be tougher. You can do it either way honestly. I have let it thaw before baking before and it worked out really well!
Chose this recipe based on all of the great reviews but sorry to report that I’m just disappointed I wasted 6 cups of fresh blueberries. Followed the recipe exactly but 2 tbsp lemon juice, plus zest was way to much. My pie is sour. 🙁
Hi Mel, I haven’t had that experience, but I am always happy to help troubleshoot. Did you add the recommended amount of sugar? Also, if your blueberries were very tart, you would want to put more sugar.
I made this exactly according to the recipe. It was a very big hit! Thank you for all your wonderful recipes. I have never made any of your recipes that were less than 5 star! You’re my go to! I’m buying your cookbook as soon as it hits the shelves!❤️
That’s just awesome! Thank you for sharing your wonderful review, Cheri!
I love your recipes. I do make a lot of them and my family loves the meals. I was wondering if you had a cook book and do you have low sugar desserts. Thank you for your recipes.
I’m so happy you’re loving my recipes, Edith! I don’t have a cookbook out yet, but it’s on my list of life goals.
Absolutely THE BEST pie you will ever eat!!! Thanks for the recipe!
Thanks for the awesome feedback!
My friend is allergic to cinnamon. Can I omit it? Or is there a substitution you recommend? Thank you!
Hi Tracy, someone shared that they omitted it and the result was okay too, they still liked the recipe without it.
Awesome, thank you! And I recently made your dutch apple pie and it was fantastic!! Thanks for the great recipes!
You’re welcome! I’m so happy you’re enjoying my recipes!
My pie is in oven…..I have always bought pre made frozen crust so I’m excited to see how it turns out😊
I hope you love it! I bet your home smells so good right now!
Not certain what I did wrong but after one hour I couldn’t even roll the dough.
Hi Patty, I haven’t had that experience, was anything possibly altered in the recipe? Were the ingredients measured and followed exactly as written?
Your pie was delicious I added a tsp of ginger an did the lattice dough free handed it was a great tasting pie everyone raved on how delicious it was more fruit than jelly like other bakery pies that use all sugar an no fruit with only half cup of sugar even my mom thats diabetic loved this pie to an said it wasn’t that sweet an sugary either. Great recipe Natasha.
That sounds delicious and beautiful, Harold! Thank you so much for sharing that with me.
Made this the other day and it was fantastic. I made my pie smaller because it is just me and my fella, so I just estimated the amounts I needed. Turned out wonderful. The only thing I did different is that I add a few little pats of butter over the top of the fruit for added richness (like my Mom always did). Another winning recipe. Thank you, Natasha.
I’m happy that you loved this recipe, Carol! Thank you so much for your review.
AWESOME pie! My husband loved it and I did too. Best blueberry pie ever! But I had to aluminum foil tent the pie to prevent the lattice top from burning. Advice?
I’m so glad you enjoyed it, Jeanne! The foil will avoid it, depending on the oven and how hot/ close it gets sot the burner.
Could Saskatoon berries be used instead of blueberries?
Hi Lynda, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe.
WOW – 10 stars! I made pie yesterday and was just perfection. The crust was wonderful – kind of melts in your mouth. No problem rolling it out too which is always a plus. I had 5 cups of blueberry and just left it at the 1/2 cup sugar and took a tad of the flour away. Not runny – sliced up like a charm. Brought it over to our new neighbors and had a silver! She happens to be a great baker and she had nothing but praise for the pie.
Thank you Natasha! Pie is such a winner! Love all your recipes – printed a ton of them.
That’s so great! It sounds like you have a new favorite, Kathleen!
Natasha,
This is my first time making your pir recipe. It’s about to go into the oven. I have one serious complaint and one tip to pass on to your readers.
I followed your video for the pie crust. You say to add 6 T of water. When it came time to roll the dough, it was nearly impossible to work with. I consulted the WRITTEN recipe whic states 7-8T of water. Nothing is more aggravating than a recipe with conflicting instructions.. I wet my hands, kneaded the dough and sprinkled it with water.
We put it between wax paper to roll out. Thiis worked really well.
I hope this turns out good, as we’re taking it to a dinner party tonite.
I will report back later,
Hi Teena, thanks for the feedback. I wish there was an easier way to update a detail in a video but it is not possible once a video is live so I updated the written instructions throughout on youtube and on my site. I’m glad you spotted that in the written instructions.
Natasha,
We just came back from our dinner party. This is THE MOST OUSTANDING blueberry pie we’ve EVER HAD. Rave reviews from everyone. The crust is an absolute KEEPER. The lemon zest in the filling made it a complete 10 star rating. THANK YOU!!
Hello Christine, you are so welcome! I’m happy to see your great review and feedback, thank you for sharing!
I made it but it’s not nice and thick it had a lot of liquid. I followed the recipe and it made a mess in my oven. Did I miss a step ? or can I add more of something? The taste was there though.
Hi Adriana, did you use fresh or frozen blueberries? I think you will see a big difference with fresh blueberries. Frozen tend to release more liquid and don’t hold their form as well.
This was super easy and very good. I think a ouch of salt would be good in this to enhance the flavor. Of course the flavor also depends on the quality of the blueberries.
Sounds good, Erin, feel free to do that on your next try and share with us how you liked it!
This was my first time making your pie crust, and I will definitely make it again – flakey and buttery. The blueberry filling was also very good.
That’s fantastic feedback, Nancy! Thank you for sharing that great review with us. Glad you liked it!
Today, I woke up eager to bake something new. I went on my phone and saw this. I rushed straight to my kitchen. The steps were so easy, and the result was delightful! I recommend this recipe. It’s a shame I can’t upload an image of the pie.
I’m so glad you discovered my blog and this recipe! Thank you so much for sharing that with me.
I tried the blueberry pie filling recipe, baked it for 25 minutes than what Betty Crocker called for, after filling I cut it and went to serve, very watery, liquid, I was surprised, I recheckek the recipe and it was the same?
What did Idowrinf?
Dave
Hi David, it’s hard to say what the culprit is if you’re making changes or altering the recipe/ using other recipes. I recommend trying it as written first 🙂 I hope you give it another try soon.
Delicious! The best recipe i’ve come across. Make your own whipped cream and sprinkle with cinnamon on the top and you’re good to go!
Thank you so much for this lovely comment, Michele! I’m so glad you enjoyed it!
Can the pie be assembled ahead of time and baked the day of the event? I was thinking to prep it in the morning and bake it later in the day. Would that work?
Hi Tanya, yes that would work if you’re going to do it all on the same day.
Excellent
Thank you, glad you liked it!
I absolutely adore your recipes.Thanks.💓😀
You’re so nice! Thank you!
I love all your recipes. I just made this pie today, the salmon with asparagus, and spaghetti with meatballs and it was delish! I think I already made like 10 of your recipes. Your website is my go to recipes on family gathering.
That makes me so happy! I’m so glad you’re enjoying my recipes.
I made your blueberry pie and it looks amazing. I’m sure it will taste as good as it looks. I did add some blackberries in it as I almost did not have enough blueberries. Thank you for your recipe. I wish I could post u the picture.
You’re welcome! Please share with us how it goes, you can share some photos on our Facebook page and group!
Can you use frozen blueberries in this recipe?
Hi Rita, When blueberries are in season, we use fresh blueberries but you can make a blueberry pie with frozen blueberries without thawing first, but it may take slightly longer for the blueberries to bubble at the top. That’s about it and hope it turns out great!
Hello Natasha!
I tried your blueberry pie and homemade crust and it was a huge hit. I received so many compliments on it I had to try a piece myself. The flavor made my taste buds come alive. The crust was so flakey flavorful I enjoyed every bite. I don’t even like blueberries unless they are buried in bread or pancakes. Lol.
May I substitute blackberries (my husband and grandson’s favorite fruit) and get the same results
Hi Janet, blackberries sound really delicious for a blackberry pie! I’m so glad you enjoyed the blueberry pie recipe.
Hi Natasha, I did this pie, very good, but the bottom was soggy and undercooked.
I don’t manage to see from your photos or video if yours was also soggy at the bottom.
Any thoughts on how to prevent it?
Thanks
Hi Ingrid, I haven’t had that trouble with our butter pie crust – it bakes up really well without having to pre-bake the crust.
Hi Natasha, I would like to use a bit less butter in my pie crust so I’d like to use another pie crust recipe for this pie – will I have to worry about the pie coming out soggy at the bottom? Should I pre-bake a crust if I am not using yours? Thank you in advance!
Hi Lee, without testing a different recipe it’s difficult to say. I haven’t had any issues with our pie crust getting soggy with blueberry pie.
Hi Natasha I have a cooking class and we are going to make pie and we are going to make the crust in Tuesday and the filling in Thursday can I leave the crust in the fridge for 2 days.
Hi Diana, yes this does refrigerate well. I usually keep it refrigerated as a disk until needed and it does work well for savory pies as well. It refrigerates well for about 3 days.
I am having a hard time with my pie filling staying together… any suggestions? it seems like I am cooking it far too long and still it is soupy. I see this recipe does not call for cornstar… do I not need that?
Hi Brittany, I haven’t had that experience, was anything possibly altered in the recipe?
We made this recipe and it was delicious! What I liked about it was this it is the first pie I’ve seen that actually held together when I cut into it! Fantastic!
I’m so glad to hear that you loved this pie! Thank you for sharing your good feedback.
hi Natasha
Hoping to try this blueberry pie recipe tomorrow although I do have one question since we don’t have lemons in our country what can i substitute it with??
Hi Varena, we love it with lemon zest but you are welcome to omit that, I think it would still work without the lemon.
This blueberry pie was magnificent…I substituted orange zest for lemon zest as I had only that….Thank you for sharing this well worth the effort to make….
YOu’re welcome, Jeff! I’m so happy you enjoyed this recipe!
these pies look awesome but that isn’t surprising because everything I see on you site is delicious. I do have a question though, can I use the same recipe for the Bluberry pie using fresh frozen blackberries instead?
Hi Laura, I haven’t tested this with blackberries to advise but I bet that could work! One of our readers wrote in with the following: “I tried this recipe with wild blackberries. It’s so delicious” I hope that helps!
What if we don’t have a pie dish?
Hi! the exact same pan is not necessary but it should be a deep dish pie pan.
The best blueberry pie I have ever had. The filling was perfect.
I’m so happy you enjoyed this recipe Sean!
can you use frozen blueberries in your pie And if so, does it change the flour or sugar measurements?
Hi Cathy, When blueberries are in season, we use fresh blueberries but you can make a blueberry pie with frozen blueberries without thawing first, but it may take slightly longer for the blueberries to bubble at the top. That’s about it and hope it turns out great!
Hi Natasha! I don’t have fresh blueberries to try out your recipe, but I was wondering if I could use your pie crust recipe and use another filling. For example rhubarb pie but with this crust? Or is the crust only meany for this blueberry recipe?
Thanks in advance 😊
That should work, please share with us how it goes.
First time I ever made a pie
Best pie I have ever eaten.
Home grown blueberries but I cheated by using store bought crusts
Thank you
You’re welcome! I’m so happy you enjoyed it
This was pretty darn good. I’m a home cook/baker/canner, I usually don’t tread away from my crust recipe, but did try yours and it was very good. The pie turned out well also. I’d leave a pic if I could. Thanks for sharing.
Yay so awesome! You can share pictures of your creation on our Facebook page and group. Thanks for giving this recipe an excellent review.
I made the blueberry pie and it came out runny and made the bottom crust very soggy. What did I do wrong?
Hi Kathie, if using more blueberries, you will need more flour as a thickener or there will be too much blueberry juices. Also, make sure to bake long enough and put the pie into a fully preheated oven. I hope that helps!
How lemon-y does this pie taste? Without the lemon is it missing that “oomf” that makes something truly fabulous? I don’t want a super lemon-y blueberry pie but I’m wondering if the lemon serves the same purpose as sugar in homemade buns or pizza crust (you don’t think you need it but if you don’t include it you regret skipping it because it tastes like something is missing)
Hi Victoria, we love it with lemon zest but you are welcome to omit that if you’d like.
And my husband is raving about the crust! Thank you so much for this recipe
You’re welcome Ivana! I’m so glad you enjoyed that!
I tried this recipe with wild blackberries. It’s so delicious, I even prefer it to blueberries now! With blueberries it’s also great!
That’s just awesome! Thank you for sharing that with me Ivana!
Hi
I’m going to try your blueberry crumble. And l’m going to make it with wild blueberries and in 2 small pans. I hope it works well.
Yum! I hope you love it! We look forward to your feedback.
I have made your blueberry crumble SO MANY TIMES – it is excellent! Trying pie this time! Fingers crossed!
Hi Sandra! I’m so glad you enjoyed our berry crumble! I hope you love this recipe!
I made your blueberry pie, with fresh blueberries. It is absolutely delicious!! Thank you, love your recipies! Jill
You’re welcome Jill! I’m so glad you enjoyed that!
Love the apple & blueberry pie recipes. The crust is fantastic, you’re right. My husband & I will try peach pie too in the summer when peaches are ripe. Rather use fresh than frozen. We used Splenda baking sugar instead of reg sugar, and it was great too.
Thanks for sharing that with us, Dorothy. I’m so glad you enjoyed it especially the crust, peach sounds like a great plan. I hope you love it too!
I made your blueberry pie but it was very runny. It tasted amazing but we needed to eat it with a spoon. I followed your recipe – I don’t know what went wrong. Any tips I could use ? I really want to make it again.
Hi Barb, did you use fresh or frozen blueberries? I think you will see a big difference with fresh blueberries. Frozen tend to release more liquid and don’t hold their form as well.
Hello. This is my first time baking a pie. My crust did not want to roll out – it’s just crumbled. What did I do wrong?
Thank you!
Hi, it sounds like too much flour or not enough water added. If it doesn’t hold together, I would get it back in the food processor and add another teaspoon of water at a time until it does.
This is one of the best pies I’ve ever had, definitely the best one I’ve made!
It was the perfect hint of lemon within each plate, and I like how it used much less sugar than most-it was the perfect amount.
I made it last week when organic blueberries were on sale, now I’m making it again this week with frozen arboreal wild blueberries.
This recipe was so good it inspired me making my own whole wheat pie crust for the first time ever (since the line was so long at Trader Joe’s- which is also the reason there was no fresh blueberries).
It’s going into the keeper recipe file (where only a few recipes have been good enough to make the cut).
We’ll be making it many times throughout the summer🕺👍
Hello Nick, your comments and great feedback really made me smile. Thank you so much for sharing that with us, I am so happy that you loved this pie recipe a lot!
We made this pie and used the crust recipe too.
It was the best pie crust I’ve ever had. It was the only time I’ve been tempted to eat around the pie filling, which was delicious. We followed the recipe to the letter and it was awesome. I can’t wait to try it with fresh Maine wild blueberries.
That’s so great! It sounds like you have a new favorite, Helen!
I am very spoiled I lived in Maine where they harvested the Maine blueberries that were so sweet and grew on low bushes. I use to make everything with those berries, I now live in Florida and only have the cultivated ones, they are tart, I can make them work but they are not the same. Publix used to sell Wyman’s
frozen blueberries from Maine.
Delicious!
Thank you for the great review!
I used 5 cups of frozen blueberries and was nervous about it being runny, so I added two extra tbsp of flour plus a tbsp or cornstarch. It still came out like soup. The flavor was great but I’m very disappointed that it didn’t set up. I will have to try it with fresh blueberries next time to see if that makes a difference.
Hi Chloe, I think you will see a big difference with fresh blueberries. Frozen tend to release more liquid and don’t hold their form as well.
I could make this with a combo of canned blueberry pie filling and fresh blueberries…correct?
Hi Gayle, we love making this with fresh blueberries but that should work. If you experiment I would love to know how you like this recipe.
Just made the blueberry pie ,it cameout perfect,great recipe thank you Natasha , your a great little baker n cook ,I love it just like you,,baked n cooked for 5 kids..they always loved the goodies,,Your a doll.. 👍❤️😘🥰
You’re awesome Rosemary. Thank you for the nice feedback!
Do I need to do something different or alter the measurement if I am using frozen blueberries? Really want to try this out with my 4 year old but the blueberry season is almost gone here.
Hi Ching. When blueberries are in season, we use fresh blueberries but you can make a blueberry pie with frozen blueberries without thawing first, but it may take slightly longer for the blueberries to bubble at the top.That’s about it and hope it turns out great!
I followed this recipe, but when I cut open the pie, it was like water. It was so runny. The flour obviously did not hold the juices together. So disappointed. The pie looked amazing going in.
Hi Kristine, did you alter or change anything in the recipe in any way? I just want to be able to understand what exactly happened why it became runny.
I’ve never made a pie in my life and I made this few days ago. AMAZING!
It’s so delicious and so easy to make. Thank you Natasha
I do have one question: the dough was very very crumbly. What was I missing to make it stick a bit more?
I rolled it within glad wrap to stay in place otherwise it was a nightmare. I know I did something wrong.
BUT its flavour and texture when it cooked was beautiful!
Hi Ilina, it sounds like maybe you needed just a little more liquid in the recipe. I usually add a little more if I put it on my work surface and it isn’t staying together.
Made the Blueberry pie and it is delicious!!!
Hi Ed, I’m so glad you enjoyed that!
My daughter made this pie for her cooking class homework assignment and it was delicious! We forgot to refrigerate the dough for an hour, so it was a little difficult to roll out. The pie filling was amazing! We kept a little bit aside to snack on while the pie baked.
That’s so great, Stacie! I’m so glad you enjoyed this recipe! Isn’t it delicious?
A bit sweet for my taste. Will cut back sugar to 1/3 cup next time. Stil easy and delicious.
I’m glad you enjoyed that! Thank you for sharing that feedback with us.
Do i really need the lemon zest
Hi Oretha, we love it with lemon zest but you are welcome to omit that if you’d like.
Hi Oretha, the recipe would still work without it but it does add nice flavor. With the recipe having such a short list of ingredients, each ingredient definitely helps with the overall outcome.
I made this pie and it was b big hit but I think it needs more sugar. I used fresh berries that tasted pretty sweet but the pie is kinda tart? More sugar next time.
Hi Mombo, Yes, you are welcome to alter that to match the berry tartness.
Totally agree. The pie is too tart but delicious. I will use 3/4 cup next time.
My youngest son is not much for birthday cakes and he is turning 11 in a couple of weeks. He has randomly asked for a blueberry pie and I think this recipe is just right for us! Can’t wait to try it! Thanks Natasha! I enjoy all of your videos on Facebook!
That’s so great! I’m so glad you discovered this recipe!
This pie was perfect …. not too sweet & the cinnamon was a nice touch. I used a store bought crust, so I can’t vouch for it. Also, I used Frozen Maine Blueberries since berries are our of season and would never know the difference. Everybody loved it.
That’s just awesome!! Thank you for sharing your wonderful review, Adi!
Hi, how long should I leave the pie out after baking before cutting into it, in order for it to hold its shape?
To hold it’s shape it make take a few hours to rest. Google recommends 20-30 if you like warm pie. Otherwise a few hours to keep shape.
My first try at blueberry pie and it was a great success. Crust was light and crusty. My family finished them within minutes! And it’s so easy to make. Thanks for sharing!
Hi Audrey, I’m so happy to hear that! Thank you for sharing your great review!
Natasha, I love your recipes! You’re my ‘go-to’ recipe blog because everything I’ve tried comes out amazing. I’m sure that’s a lot of work to keep it up, thank you!
P.s. one of the reasons I also love following your recipes is because you repeat all measurements right in the step by step process, so we don’t have to scroll the page back up and forth!!
Awww that’s the best! Thank you so much for sharing that with me and thank you for that wonderful compliment! I’m all smiles!
I TOTALLY agree with this comment. I have tried SEVERAL of Natasha’s recipes and EVERY SINGLE ONE of them has been spot on and delish!!!!! TOO, her site is my “go-to” when I’m looking for a specific recipe. Keep on keeping on, Natasha. ALSO, love your videos … entertaining as WELL as totally informative and easy to follow.
Aww that’s the best! Thank you so much for that wonderful review! I’m so glad you enjoyed this recipe!
as always concerned about making pies, saw this one.. and saw so many good comments I decided i got to give it a try. I’m so happy I did, It’s my go-to recipe when I want to impress guests or hosts. made it twice and making it again this weekend. everyone that tasted it LOVED it. thank you Natasha for an amazing recipe and thank you for always answering so quickly
That’s so great! It sounds like you have a new favorite, Rivka!
Can you freeze the unbake pie?
Hi Kim, Yes it is best to freeze before baking vs after if you plan on doing that. Freezing after will cause the dough to be tougher. You can do it either way honestly. I have let it thaw before baking before and it worked out really well!
I baked using this recipe and it turned out really well. Next time I think I’ll use a little more sugar. It held it’s shape and it was probably the best looking pie I’ve ever made! Thank you for a wonderful recipe!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hey, I dont have a pyrex pan, I have a metal one. is that good?
Hi Rivka, the exact same pan is not necessary but it should be a deep dish pie pan.
hey, i really want to make this. but i dont have fresh blueberry. can i use frozen blueberry? and if yes, is it the same process?
Hi Rivka, I haven’t tested that but it may work. You may have to adjust bake time a bit since it make take longer. I hope you love it!
I just made it and it was a complete hit! We only had about 3 cups of blueberries but it still turned out great, I just used a shallower tin.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Natasha, this really is the best blueberry pie ever! My family loves it! I’m more of a semi-homemade baker to bake quickly after work, so I used a roll out refrigerated pie crust. They work well for me. I also didn’t have a real lemon to zest, so I just added an extra squirt of juice. I line my pie plate with a little corn starch, then line my bottom crust with it as well before I add the blueberry mixture to keep the crust crispy. I used fresh blueberries and followed everything else on your recipe exactly. It was perfect! I’ve made other recipes before, but this is the first time my blueberries didn’t spread everywhere after cutting into it! I will save this recipe and only ever use this from now on! Great job and I can’t wait to try your other recipes! Love from Florida
Thank you so much for sharing that with me, Lynnette!
Did you forget the cornstarch or flour for the filling. This recipe would be runny.
This pie was fabulous! The lemon with the fresh blueberries, not too much sugar and then the cinnamon – so simple but every ingredient complimented the others in just the right way. Family raved. Thanks so much – my go to recipe from now on.
That’s just awesome!! Thank you for sharing your wonderful review Robin!
Hi Natasha
Followed this recipe exactly and it turned out fantastic and had rave reviews on the pie crust. Would this turn out the same if I made about 6 smaller pie tarts following the same directions?
Hi Wade, I imagine this would work as mini pies, your bake time may need adjusting however. I f you experiment please let me know how you like that.
Hi Natasha, I made the pie dough using you’re recipe……I used my Cuisinart and hoped not to over mix everything….the result was a dry lumpy mess! I did get the dough divided, wrapped both portions in plastic wrap and put them in the fridge as stated in your recipe. I left them in the fridge for over an hour and then let them warm up slightly at room temperature. I had a terrible time rolling out the dough and when I finally got the bottom crust in the pie plate, I had to piece it together to form a crust. I mixed up the blue berry filling but instead of a lattice top, I decided to roll out the dough and cover the pie with a top. It was difficult to do but after a lot of struggles, I succeeded in topping the pie. The pie is now in the freezer and will be cooked in a couple of days.
Overall, the making of this pie was such a struggle but I’m hoping that when I bake it, it will be worth the stress I went through to see it’s completion.
I wish I knew what I did wrong making the crust, I was hoping for a better recipe than the one I have been using. Any hints?
Thanks
Hi Patricia, if the mixture was dry and lumpy, it could be due to not adding enough water. I suggest adding enough water so that it just starts to form a dough and come together. Try the dough pinch test that I mention in the butter pie crust recipe. I hope that helps. Also, be sure to watch the pie crust video tutorial.
Thanks Natasha, I appreciate your comments…..I won’t give up on the recipe, I will definitely try it again using your suggestions!
hi I’m a big fan! do we have to use the exact pan like the one you used?
Hi Mimi, the exact same pan is not necessary but it should be a deep dish pie pan.
thank you
The best blueberry pie I have ever made 🙂
I’m so happy you enjoyed that Susan! Thank you for sharing that with us!
I’ve been waiting to try your recipe AFTER I found the pie pan, Pryrex, that you used. I screen saved a pix of your pix showing the name “Pyrex” on the handle. But I cant find it anyway. I know it’s not an Emile, I have 2.
May I ask where you bought the ceramic white deep dish Oyrex pie pan please–??!! Thank you
Hi Blue, it was sent to me by Pyrex years ago. I haven’t been able to find it either and I suspect it was created for the European markets (which doesn’t make sense since I’m in the USA). Anyways, the Emile will work well – that is a beautiful pie pan!
Hi Blue, I realize this is 9 months after your comment but thought I’d reply anywayI have a great deep dish pie pan By Temptations. that I bought from Qvc it works great.
Very Delicious, I will try this recipe again again & again
That’s so great! It sounds like you have a new favorite!
I made this last night at it was fantastic! I did leave out the cinnamon, it was delicious!
That’s so great Crystal! Thank you for that awesome review!
I am attempting to make your pie unfortunately he crust I made last night and I need to know how long do I keep it out so I can start working on the dough. I hate making pies I feel intimidated in making pie crust
Hi Suzie, once it reaches or is close to room temperature you should be able to use it.
This is the highest rated lemon pie recipe out there. So I had to try it. Even after noting many of the reviewers that gave it 5 stars hadn’t made the pie but “couldn’t wait to try the recipe”.
My blueberries were freshly picked and extremely sweet. I cut down the lemon by half based on prior reviews.
If you like blueberry pie that is sweet and doesn’t taste like lemon, definitely add additional sugar and cut the lemon down tremendously. Even cutting it in half was not enough for me. The lemon overpowered the blueberries to my disappointment.
Still a great recipe, and I definitely recommend, but adjust the lemon and sugar to your individual taste.
Thank you so much for sharing that with me, Lynn!
Absolute the Best blueberry pie…and my husband’s favorite! Make this pie all the time ….:)
That’s just awesome!! Thank you for sharing your wonderful review, Karen!
I made this last night and my husband and I absolutely loved it! I made it late in the evening and it took a long time to cool so we had a piece for breakfast, and what a delicious breakfast that was! Thank you for the wonderful recipie!
You’re welcome! I’m so happy you enjoyed it!
Hi Natasha, For the pie crust, do you sift the flour before measuring?
Thank you.
Hi Mary, I don’t sift and it is not necessary in this recipe. I hope you love the pie and pie crust!
Hi Natasha,
We’ve enjoyed all of your delicious recipes over the last few yrs.
This pie is just wonderful! Have to fight for…a slice, for me! All,blueberry pies should be this good!
My favorite blueberry recipe is: Jewish blueberry sour cream bundt cake! It is, the bomb.
A really old recipe.
Thanks for all you do.
Barbi
Awww that’s the best! Thank you so much for sharing that with me, Barbara. I’m all smiles!
Natasha, I have tried this pie now for the third time and have yet been able to use fresh blueberries. I add extra time since the berries are frozen. I have tried several other recipes and yours is the best pie ever. So looking forward to baking this pie with fresh berries this season. Thank you so much, I also substituted the half cup of sugar with a fourth sugar and a fourth baking splenda. My husband is diabetic and he can eat this pie without an increase in his sugar. Thank you again.. 5 stars
You’re welcome! I’m so happy you enjoyed that. Thank you for sharing that with us!
Question do you have to use lemon in the pie recipe?
Hi Kay, I think it would still work without the lemon.
I did not have lemon juice on hand, so I tweeked it with a bit of orange juice and lemon extract. I also added vanilla extract and almond extract. 🙂
This pie was absolutely WONDERFUL!!! I used 6 cups of frozen blueberries. Because I used frozen blueberries, I rolled out my pie dough, lined the pie plate and popped it in the freezer for a bit while I put together the filling. Then I baked the complete pie for about 1 1/2 hours until the berries bubbled. (I did put some foil around the edges to stop them from over browning in the last half an hour). I have to say that my husband and I were really happy with the result! The filling had set perfectly and tasted amazing. The crust was buttery and flaky. If I could give this recipe 6 stars I would!
I’m so happy to hear that! Thank you for sharing your great review!
Hi i wanna make this pie but using frozen raspberry. Do i use same recipe a d sub the raspberry for blueberry??
Hi Monika, although I haven’t tested that with raspberries alone I think that will work great! If you experiment please let me know how you like that.
Hi Natasha! The raspberry pie was a success, it was a little on the sweet side but I top it with some vanilla bean ice cream and it was delicious. But the blueberry one was so delicious I practically at the whole thing on my own. Thank you for such a easy and yummy recipe!! I wish I could attach a picture of how they both turned out.
You’re welcome! I’m so happy you enjoyed it, Monika!
I am sad to say that I am very disappointed in this recipe. I LOVE this website and the blueberry cheesecake recipe is the BEST thing in the world!! Ive gotten hundreds of compliments on it so I tried this one for pie. My pie was SOOOO tart and it didn’t set. I did the 2 Tbl of lemon juice (about half a lemon), the lemon zest, sugar, etc and I used fresh blueberries that were the sweetest and most fresh blueberries I’ve ever purchased (usually they taste like a cooler). It looked beautiful!!! my husband and kids were so impressed until first we cut into it and it “melted” every where (figured dang oh well we will have blueberry pie soup! lol) and then when we tasted it. So sad. It taste like a straight up liquid lemon pie. I even went back and checked the recipe and my dirty dishes thinking theres no way this recipe would come out like this, I must have done something wrong (grabbed the wrong measuring utensil but nope I had not.
My fix…… put ice-cream on top and not so much lemon juice next time
Hi Amy, I’m so glad you enjoyed our cheesecake! That is always popular with our friends and family also. As far as the pie, I wonder if maybe something was mis-measured? Possibly too many blueberries which would cause it to be juicier and the liquid wouldn’t thicken well in that case, or possibly not enough flour (using a flour substitution could also affect how it thickens and sets).
Hi Natasha I will be making this one in a few days company coming over, my question please can I use 3 or 5 cups of blueberries instead of 6 cups? Thank you
Hi Laurna, 5 cups would be better than 3 for a fuller pie and be sure to cut down the rest of the filling ingredients proportionally. I hope you love the blueberry pie!
Natasha Thank you for your reply I appreciate your help, I will follow what you said. I will be making the pie today for my company coming over, I will let you know how the pie comes out.
Thanks again.
I look forward to your feedback!
Hello Natasha, thanks again for another great recipe in regards to the blueberry pie. I ended up making it using 6 cups of frozen blueberries the blueberries were frozen and small in size turned out very good my company like it., next time I will use fresh blueberries.
You’re welcome! I’m so happy you enjoyed it
Natasha please tell me how much of each ingredients to use since I am cutting my blueberries to 5 cups.
😊 thank you.
Hi Laurna, if you click on the “servings” number which is 8 in this case, you can adjust it up or down and the ingredients will scale for you. I hope that helps!
Natasha thank you for your help I appreciate it.😊
The crust was perfect. The pie was a little tart bu that could’ve been because of the blueberries. Next time more sugar or less lemon juice. I’m sure each time you make it the berries are different. I’ll try and error on the sweet side next time. All in all a great recipe.
I hope that works for you, Denis. Yes, you are welcome to alter that to match the berry tartness.
Delicious! Everyone loved it. I used frozen blueberries and cooked it for an hour. Love all your recipes!
I’m so happy to hear that! You just made my day! Thank you, Irene!
Do you have to grease the pie pan?
Hi Sarah! That is not necessary
Can I make the dough and pie filling a day or two before I make the pie? Just keep them separate?
That should be fine. I would love to know how you like that if you experiment. Be sure to keep it wrapped securely to not let the dough dry out.
I made this filling and used it in a slab pie in a 9″ x13″x1″ jellyroll pan. The filing is delicious! I used frozen blueberries with no problems.
That’s so great! Thank you for sharing that with me!!
My pie has so much juice st the bottom of it and the bottom pie crust isn’t there anymore what did I do wrong? Anything would help
Karin, did you alter the recipe in any way?
Hy ! What diameter the tray has !? Thank you ! 😘
Hi Roxy! We used this 9″ pie pan here.
Thank you very much !! ❤ I have one more question !! I have a detachable cakes pan ! It’s good for this pie ? 🙈 Sorry for disturbing you again !
Are you referring to a springform? or what kind of detachable pan?
Yes !! A springform !! Its good ?
Hi Roxy, a springform pan is a little risky because it can leak blueberry juices. If you would like to risk it, maybe bake it over a rimmed baking sheet lined with foil.
I baked it few days ago, my pie came beautiful and tasty.
I really enjoyed the combination between blueberries, cinammon and lemon, I also added balsamic vinager to my pie and definitely it made the blueberries more flavorful.
Thanks Natasha for a great recipe.
My pleasure, Naye! Thank you for the awesome review! 🙂
wow…
amazing.. superb
no word for this post..
it looks so delicious .
Thank you for your amazing feedback!
Could you make this pie, and before baking it, freeze it instead?
Hi Ana! Yes it is best to freeze before baking vs after if you plan on doing that. Freezing after will cause the dough to be tougher.
Can I use frozen blueberries? I thought I could freeze before baking it.
Hi Paula! That may work. You may have to adjust bake time a bit since it make take longer. I hope you love it!
Hi Natasha! If I freeze the pie before baking, its probably best to thaw once I am ready to bake right?
Yes it is best to freeze before baking vs after if you plan on doing that. Freezing after will cause the dough to be tougher. You can do it either way honestly. I have let it thaw before baking before and it worked out really well!
Yum! i gonna bake it , but the way, Hello,
I’m looking for the recipe for a typical Moroccan dish, which I enjoyed during my stay in Morocco in a restaurant called Rab Rabat Dar Rbatia, its name is beef lamb with prunes and apricots, it is a very well known dish in Morocco, a mixed sweet salty. I want to cook this dish at home in a tagine that I brought with me during my stay. And I found the recipe on the website of the restaurant, https://darrbatia.com/best-moroccan-recipes and I wanted to know in your opinion if it’s the right recipe to follow or if you can offer me a better . any help
Hi Sara, We have these Moraccan recipes here and here you may like. I haven’t tried that specific recipe so I wouldn’t know what I’m comparing it too. Sounds delicious however.
Wow this pie is looking SO SO good to me right now!!!
I agree! Thank you Allyson!
I LOVE blueberry pie I cant wait to make this recipe!
We love it also, Thanks Beth!
This needs to happen at my house very soon!!
I agree! I’m so happy you discovered this recipe, Erin!
Oooooh!! This Blueberry Pie looks and sounds AMAZING! I can’t wait to try it!
Thanks Jessica! I hope you LOVE it! 🙂
This is the best recipe I’ve found for a blueberry pie! Delicious!
Thank you so much Krissy!! 🙂
I also always sprinkle a little good quality balsamic vinegar over the berries as it intensifies the flavor of the blueberries.
Oh my goodness that sounds great!! I bet it gives it great depth of flavor. Thanks for sharing!!
Your welcome.I use balsamic with berries in the same way vanilla extract is added to recipes as you say to add depth. Enjoy!
To Anne and Natasha, adding balsamic vinegar sounds interesting. Would you use it to replace the lemon juice or can you do both?
Oooh great question!
I do both the balsamic just makes the berry flavor deeper. The lemon complements the berry flavor.
How much balsamic viniger would you suggest adding? Thanks
How much balsamic viniger do you suggest using?
Hi Aatish, I haven’t tried this with balsamic so I can’t really speak to that.
I have never measured. I just cover the bottle opening with my thumb and sprinkle over the berries. I would have to guess a teaspoon to 1 1/2 teaspoons. it doesn’t take much especially if you are using lemon as well but it does make the flavor more intense and bright. hope that helps.
Hi, Natasha. The pie looks so good, I’d like to make it tomorrow but I don’t have enough blueberries, can I substitute some with strawberries or even another fruit? Would the rest of the ingredients change? Thank you !
Hi Ginka, I think that could work to make it a berry pie if you are short on blueberries. Add as much blueberries as you have and sub in the rest of the berries to make it a berry pie.
i just put this baby in the oven for me and my hubby to enjoy thanks Natasha
You’re so welcome. Rosemary! Enjoy!