Homemade Blueberry Pie – Juicy, Sweet & Super Easy to Make

There’s something incredibly comforting about a homemade fruit pie, especially when it’s filled with juicy blueberries and wrapped in a golden, flaky crust. Homemade Blueberry Pie is one of those timeless desserts that feels both nostalgic and impressive, yet it’s surprisingly simple to prepare at home. Whether you’re baking for a weekend treat, a family gathering, or a cozy holiday dessert, this pie delivers sweet, tangy flavors in every bite.

Homemade Blueberry Pie – Juicy, Sweet & Super Easy to Make

What makes this recipe truly special is its balance—sweet blueberries, a hint of lemon, and a thick, luscious filling that holds together beautifully when sliced. Just like Moist Vanilla Cupcakes, the secret lies in using the right ingredients and simple techniques to achieve the perfect texture. You don’t need fancy equipment or professional baking skills to make this pie turn out bakery-worthy.

1: Classic Blueberry Pie with Lattice Crust

This Classic Blueberry Pie with Lattice Crust is a timeless dessert that never goes out of style. The woven pastry top not only looks beautiful but also allows the juicy blueberry filling to thicken perfectly while baking. Every slice delivers a balance of sweetness and freshness, making it a Pinterest-worthy treat for family dinners, holidays, or weekend baking.

Much like Moist Vanilla Cupcakes and Moist Vanilla Cupcakes With Buttercream, this pie relies on simple ingredients and proven techniques to achieve a soft, moist interior and a perfectly baked exterior. It’s an ideal recipe for anyone who loves homemade desserts, classic fruit pies, and easy baking recipes.

Ingredients

4 cups fresh blueberries
¾ cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon lemon zest
¼ teaspoon ground cinnamon (optional)
¼ teaspoon salt
1 tablespoon unsalted butter, cubed
1 prepared pie crust (bottom + lattice top)
1 egg + 1 tablespoon milk (for egg wash)
1 tablespoon coarse sugar (optional)

Instructions

Preheat oven to 190°C (375°F). Place the bottom crust into a 9-inch pie dish and chill while preparing the filling.
In a mixing bowl, gently combine blueberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt until evenly coated.
Spoon the blueberry mixture into the chilled pie crust and dot with butter cubes for extra moisture.
Arrange the lattice crust over the filling and crimp the edges securely.
Brush the crust with egg wash and sprinkle with coarse sugar if desired.
Bake for 45–50 minutes, or until the crust is golden brown and the filling is bubbling through the lattice.
Cool the pie for at least 2 hours before slicing to allow the filling to set properly.

Moist Tips for Best Results

Fresh blueberries give the best texture, but frozen berries work well without thawing.
Cornstarch helps create a thick yet moist filling, similar to achieving softness in Moist Vanilla Cupcakes.
Chilling the crust before baking prevents sogginess.
Letting the pie cool fully ensures clean slices and juicy layers.
Serve with vanilla ice cream or whipped cream for added moisture and flavor—just like pairing Moist Vanilla Cupcakes With Buttercream.

2: Blueberry Crumble Pie with Buttery Streusel Topping

This Blueberry Crumble Pie is the perfect combination of juicy fruit filling and a rich, buttery streusel topping. Instead of a traditional top crust, this version is finished with a golden crumble that melts into the blueberries as it bakes, creating a soft yet slightly crisp texture. It’s an ideal option if you love easy pie recipes with minimal effort and maximum flavor.

Just like Moist Vanilla Cupcakes and Moist Vanilla Cupcakes With Buttercream, this recipe focuses on moisture and balance. The blueberries stay tender and juicy, while the crumble topping adds sweetness and contrast. This style performs exceptionally well on Pinterest due to its rustic look, cozy vibe, and irresistible texture.

Ingredients

For the Blueberry Filling

4 cups fresh or frozen blueberries
¾ cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon lemon zest
¼ teaspoon salt

For the Crumble Topping

½ cup all-purpose flour
⅓ cup brown sugar
½ teaspoon cinnamon
¼ cup cold unsalted butter, cubed

Instructions

Preheat oven to 190°C (375°F). Fit the pie crust into a 9-inch pie dish and set aside.
In a bowl, mix blueberries, sugar, cornstarch, lemon juice, lemon zest, and salt until well coated.
Pour the blueberry mixture into the prepared pie crust, spreading evenly.
In another bowl, combine flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a fork until crumbly.
Sprinkle the crumble topping evenly over the blueberry filling.
Bake for 45–50 minutes, until the topping is golden and the filling is bubbling around the edges.
Allow the pie to cool for at least 1–2 hours before serving.

Moist Tips for Best Results

Brown sugar in the crumble adds moisture and depth of flavor.
Do not overbake; remove once the filling bubbles to keep it juicy and soft, similar to Moist Vanilla Cupcakes.
Let the pie rest before slicing to prevent a runny filling.
Serve warm with vanilla ice cream for an extra moist, indulgent dessert—just like enjoying Moist Vanilla Cupcakes With Buttercream.

3: Mini Blueberry Hand Pies – Easy, Portable & Perfectly Juicy

These Mini Blueberry Hand Pies are a fun and portable twist on classic blueberry pie. Perfectly sized for individual servings, they’re flaky on the outside and filled with a juicy blueberry center that tastes just like homemade pie—without the slicing. They’re ideal for picnics, lunchboxes, parties, and Pinterest-friendly dessert boards.

Much like Moist Vanilla Cupcakes and Moist Vanilla Cupcakes With Buttercream, these hand pies focus on moisture and texture. The blueberry filling stays soft and luscious, while the crust bakes up golden and crisp. Their adorable size and rustic look make them highly shareable and popular among easy dessert recipes, handheld desserts, and homemade baking ideas.

Ingredients

For the Blueberry Filling

2 cups fresh or frozen blueberries
⅓ cup granulated sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
½ teaspoon lemon zest

For the Hand Pies

1 package refrigerated pie dough (2 sheets)
1 egg + 1 tablespoon milk (for egg wash)
1 tablespoon coarse sugar (optional)

Instructions

Preheat oven to 190°C (375°F) and line a baking tray with parchment paper.
In a saucepan, gently cook blueberries, sugar, cornstarch, lemon juice, and lemon zest over medium heat until thickened. Cool completely.
Roll out pie dough and cut into circles or rectangles.
Spoon a small amount of blueberry filling onto half of each dough piece.
Fold over, seal edges with a fork, and place on the prepared baking tray.
Brush with egg wash and sprinkle with coarse sugar if desired.
Bake for 20–25 minutes, or until golden brown. Cool slightly before serving.

Moist Tips for Best Results

Pre-cooking the filling ensures it stays thick, juicy, and moist, similar to the texture of Moist Vanilla Cupcakes.
Do not overfill the pies to prevent leaks.
Let the hand pies cool slightly so the filling sets while remaining soft.
Serve warm or at room temperature—both keep the inside perfectly tender like Moist Vanilla Cupcakes With Buttercream.

4: No-Bake Blueberry Pie – Cool, Creamy & Effortless

This No-Bake Blueberry Pie is the ultimate easy dessert when you want something sweet, refreshing, and completely oven-free. With a buttery biscuit crust, a smooth creamy layer, and a glossy blueberry topping, this pie is perfect for warm days, quick entertaining, or last-minute desserts. Its chilled texture and vibrant color make it a Pinterest favorite.

Just like Moist Vanilla Cupcakes and Moist Vanilla Cupcakes With Buttercream, this no-bake pie focuses on softness and moisture. The creamy base stays light and smooth, while the blueberry topping adds a juicy burst of flavor. It’s a go-to recipe for anyone who loves no-bake desserts, easy summer pies, and simple homemade sweets.

Ingredients

For the Crust

2 cups crushed digestive biscuits or graham crackers
½ cup melted butter

For the Creamy Layer

1 cup heavy whipping cream
½ cup powdered sugar
½ teaspoon vanilla extract
½ cup cream cheese, softened

For the Blueberry Topping

2 cups fresh or frozen blueberries
¼ cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice

Instructions

In a bowl, mix crushed biscuits with melted butter. Press firmly into a 9-inch pie dish and chill for 30 minutes.
Whip the cream with powdered sugar and vanilla until soft peaks form.
In another bowl, beat cream cheese until smooth, then gently fold in the whipped cream.
Spread the creamy mixture evenly over the chilled crust.
In a saucepan, cook blueberries, sugar, cornstarch, and lemon juice over medium heat until thick and glossy. Let cool completely.
Spoon the blueberry topping over the creamy layer and spread gently.
Refrigerate for at least 4 hours or until fully set before serving.

Moist Tips for Best Results

Chill each layer properly to keep the pie soft yet structured, similar to the texture of Moist Vanilla Cupcakes.
Let the blueberry topping cool before adding it to prevent melting the cream layer.
Use full-fat cream cheese for the creamiest, most moist texture.
Serve well chilled for a refreshing, melt-in-your-mouth experience—just like Moist Vanilla Cupcakes With Buttercream.

5: Blueberry Pie Bars – Soft, Sliceable & Perfect for Sharing

These Blueberry Pie Bars turn classic blueberry pie into an easy, sliceable dessert that’s perfect for parties, potlucks, and make-ahead treats. With a buttery shortbread-style base, a thick juicy blueberry layer, and a soft crumb topping, these bars deliver all the flavor of pie in a convenient handheld form—ideal for Pinterest boards and dessert tables.

Just like Moist Vanilla Cupcakes and Moist Vanilla Cupcakes With Buttercream, these bars are all about moisture and balance. The blueberry filling stays soft and luscious, while the crust remains tender without being dry. They’re a favorite among easy dessert bars, homemade fruit desserts, and simple baking recipes.

Ingredients

For the Crust & Crumble

2 cups all-purpose flour
¾ cup granulated sugar
¼ teaspoon salt
1 cup cold unsalted butter, cubed

For the Blueberry Filling

3 cups fresh or frozen blueberries
⅓ cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
½ teaspoon lemon zest

Instructions

Preheat oven to 180°C (350°F). Line a 9×13-inch baking pan with parchment paper.
In a bowl, mix flour, sugar, and salt. Cut in cold butter until crumbly.
Press two-thirds of the mixture firmly into the bottom of the pan to form the crust.
In another bowl, toss blueberries with sugar, cornstarch, lemon juice, and lemon zest.
Spread the blueberry mixture evenly over the crust.
Sprinkle the remaining crumb mixture over the top.
Bake for 40–45 minutes until lightly golden and the filling is bubbling.
Cool completely before slicing into bars.

Moist Tips for Best Results

Do not overbake—remove once the edges turn golden to keep the bars soft and moist, similar to Moist Vanilla Cupcakes.
Let the bars cool fully so the blueberry layer sets properly.
Using cold butter creates a tender crust that melts in your mouth.
Store in an airtight container to maintain moisture, just like Moist Vanilla Cupcakes With Buttercream.

6: Rustic Blueberry Galette – Free-Form, Flaky & Bursting with Flavor

This Rustic Blueberry Galette is a beautifully simple, free-form version of classic blueberry pie. No pie dish or perfect edges required—just a flaky crust folded around a mound of juicy blueberries. Its casual, homemade look makes it incredibly appealing for Pinterest, especially for those who love rustic desserts and easy baking recipes.

Like Moist Vanilla Cupcakes and Moist Vanilla Cupcakes With Buttercream, this galette focuses on texture and moisture. The center stays soft and juicy while the crust bakes golden and crisp around the edges. It’s the perfect dessert for beginner bakers or anyone who wants pie flavor with less effort.

Ingredients

1 prepared pie dough (homemade or store-bought)
3 cups fresh or frozen blueberries
⅓ cup granulated sugar
1½ tablespoons cornstarch
1 tablespoon lemon juice
½ teaspoon lemon zest
¼ teaspoon cinnamon (optional)
1 tablespoon unsalted butter, cubed
1 egg + 1 tablespoon milk (for egg wash)
1 tablespoon coarse sugar (optional)

Instructions

Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
Roll out pie dough into a rough circle on parchment paper.
In a bowl, mix blueberries, sugar, cornstarch, lemon juice, lemon zest, and cinnamon.
Spoon the blueberry mixture into the center of the dough, leaving a 2-inch border.
Fold the edges of the dough over the filling, pleating as needed.
Dot the filling with butter cubes.
Brush the crust with egg wash and sprinkle with coarse sugar if desired.
Bake for 35–40 minutes until the crust is golden and the filling is bubbling.
Cool slightly before slicing and serving.

Moist Tips for Best Results

Do not overfill the galette to keep the center juicy but not runny, similar to achieving softness in Moist Vanilla Cupcakes.
Cornstarch thickens the filling while maintaining moisture.
Let the galette rest for 10–15 minutes before slicing so the juices settle.
Serve warm with vanilla ice cream for a rich, moist dessert—just like enjoying Moist Vanilla Cupcakes With Buttercream.

7: Blueberry Cheesecake Pie – Creamy, Rich & Perfectly Juicy

This Blueberry Cheesecake Pie combines the richness of classic cheesecake with the freshness of a blueberry pie. A smooth, creamy cheesecake layer sits on a buttery crust, topped with a glossy juicy blueberry topping that makes every slice irresistible. It’s elegant enough for special occasions yet simple enough for everyday baking—making it a strong Pinterest performer.

Just like Moist Vanilla Cupcakes and Moist Vanilla Cupcakes With Buttercream, this dessert is all about a soft, moist texture and balanced sweetness. The creamy base melts in your mouth while the blueberry topping adds brightness and contrast. It’s perfect for fans of cheesecake desserts, fruit pies, and homemade baking recipes.

Ingredients

For the Crust

2 cups crushed digestive biscuits or graham crackers
½ cup melted butter

For the Cheesecake Filling

1½ cups cream cheese, softened
½ cup granulated sugar
2 eggs
1 teaspoon vanilla extract
½ cup sour cream or heavy cream

For the Blueberry Topping

2 cups fresh or frozen blueberries
¼ cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice

Instructions

Preheat oven to 170°C (340°F). Mix biscuit crumbs with melted butter and press into a 9-inch pie dish. Bake for 8–10 minutes and let cool.
Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream.
Pour cheesecake filling into the cooled crust and smooth the top.
Bake for 35–40 minutes until the center is just set. Cool completely.
In a saucepan, cook blueberries, sugar, cornstarch, and lemon juice until thick and glossy. Cool fully.
Spread the blueberry topping over the cheesecake layer.
Chill for at least 4 hours before slicing.

Moist Tips for Best Results

Use room-temperature cream cheese for a smooth, creamy texture.
Avoid overbaking to keep the cheesecake soft and moist, similar to Moist Vanilla Cupcakes.
Let the pie chill fully to set the layers perfectly.
Serve chilled or slightly softened for a melt-in-your-mouth experience like Moist Vanilla Cupcakes With Buttercream.

8: Blueberry Cream Pie – Light, Fluffy & Perfectly Chilled

This Blueberry Cream Pie is a dreamy, no-fuss dessert made with a light cream filling and a vibrant blueberry topping. With its soft, airy texture and buttery crust, it’s the perfect chilled pie for warm days, special gatherings, or when you want an elegant dessert without heavy baking. Its clean layers and creamy finish make it highly Pinterest-worthy.

Just like Moist Vanilla Cupcakes and Moist Vanilla Cupcakes With Buttercream, this pie focuses on softness and moisture. The cream layer stays fluffy and smooth, while the blueberry topping adds a juicy burst of flavor. It’s ideal for fans of cream pies, easy no-bake desserts, and homemade sweet treats.

Ingredients

For the Crust

1 pre-baked pie crust (graham cracker or shortcrust)

For the Cream Filling

1 cup heavy whipping cream
½ cup powdered sugar
½ teaspoon vanilla extract
½ cup cream cheese, softened

For the Blueberry Topping

2 cups fresh or frozen blueberries
¼ cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice

Instructions

Whip heavy cream with powdered sugar and vanilla until soft peaks form.
In another bowl, beat cream cheese until smooth, then gently fold in the whipped cream.
Spread the cream filling evenly into the prepared pie crust.
In a saucepan, cook blueberries, sugar, cornstarch, and lemon juice until thick and glossy. Allow to cool completely.
Spoon the blueberry topping over the cream layer.
Chill the pie for at least 3–4 hours before serving.

Moist Tips for Best Results

Chill the pie thoroughly so the cream sets while staying soft and fluffy, similar to Moist Vanilla Cupcakes.
Cool the blueberry topping fully before layering to prevent melting.
Use full-fat cream cheese for a richer, more moist texture.
Serve well chilled for a refreshing bite like Moist Vanilla Cupcakes With Buttercream.

9: Lemon Blueberry Pie – Tangy, Sweet & Vibrant

This Lemon Blueberry Pie is a refreshing twist on classic blueberry pie, combining juicy blueberries with a zesty lemon filling. The tangy-sweet flavor creates a vibrant, eye-catching dessert that’s perfect for spring or summer gatherings. Its colorful filling and golden crust make it a Pinterest standout for home bakers and dessert enthusiasts.

Like Moist Vanilla Cupcakes and Moist Vanilla Cupcakes With Buttercream, this pie emphasizes balance, moisture, and texture. The blueberries remain plump and juicy, while the lemon layer adds brightness without overpowering the natural fruit flavors. This recipe is ideal for those searching for fruit pies with citrus, easy berry desserts, and homemade baking ideas.

Ingredients

For the Crust

1 prepared pie crust (top and bottom)

For the Lemon Blueberry Filling

3 cups fresh or frozen blueberries
½ cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon unsalted butter, cubed

For the Lemon Layer

2 large eggs
½ cup granulated sugar
¼ cup lemon juice
2 teaspoons lemon zest
2 tablespoons unsalted butter, melted

Instructions

Preheat oven to 190°C (375°F). Place the bottom pie crust in a 9-inch pie dish.
In a saucepan, combine blueberries, sugar, cornstarch, lemon juice, and lemon zest. Cook over medium heat until thick and glossy. Cool slightly.
In a bowl, whisk eggs, sugar, lemon juice, lemon zest, and melted butter until smooth.
Pour the lemon mixture into the pie crust, then gently spoon the blueberry mixture on top.
Cover with the top crust or lattice, crimp the edges, and cut slits for steam.
Bake for 45–50 minutes until the crust is golden and filling bubbles.
Cool for at least 2 hours before slicing to allow the layers to set.

Moist Tips for Best Results

Use fresh lemons for a bright, natural flavor.
Ensure the blueberry layer isn’t too watery—cornstarch keeps it thick yet juicy, like Moist Vanilla Cupcakes.
Cool the pie completely before slicing to prevent runny layers.
Serve slightly chilled or at room temperature for a perfectly soft, moist bite, similar to Moist Vanilla Cupcakes With Buttercream.

10: Blueberry Slab Pie – Easy, Sliceable & Crowd-Pleasing

This Blueberry Slab Pie is a simple, shareable dessert that combines the flavors of classic blueberry pie with the convenience of bar-style slices. With a buttery crust, thick blueberry filling, and a soft crumble topping, it’s perfect for gatherings, bake sales, or casual weekend treats. Its rustic, homemade appearance makes it a Pinterest favorite.

Like Moist Vanilla Cupcakes and Moist Vanilla Cupcakes With Buttercream, this slab pie focuses on moisture, soft texture, and flavor balance. The blueberries stay juicy and slightly syrupy, while the buttery crust remains tender yet firm enough to slice easily. Ideal for fans of easy dessert bars, homemade pies, and family-friendly treats.

Ingredients

For the Crust & Topping

2 cups all-purpose flour
¾ cup granulated sugar
¼ teaspoon salt
1 cup cold unsalted butter, cubed

For the Blueberry Filling

3 cups fresh or frozen blueberries
⅓ cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
½ teaspoon lemon zest

Instructions

Preheat oven to 180°C (350°F). Line a 9×13-inch baking pan with parchment paper.
Mix flour, sugar, and salt for crust and crumble. Cut in cold butter until crumbly.
Press two-thirds of the mixture into the bottom of the pan to form the crust.
Toss blueberries with sugar, cornstarch, lemon juice, and zest, then spread evenly over the crust.
Sprinkle remaining crumb mixture over the blueberries.
Bake for 40–45 minutes until golden on top and bubbling around the edges.
Cool completely before slicing into squares or rectangles.

Moist Tips for Best Results

Avoid overbaking to keep the filling soft and juicy, similar to Moist Vanilla Cupcakes.
Let the slab pie cool fully so the layers set but remain tender.
Use cold butter for a crumbly, buttery topping.
Store in an airtight container to maintain moistness, like Moist Vanilla Cupcakes With Buttercream.

Final Thought

Baking a Homemade Blueberry Pie is one of those simple pleasures that brings warmth, nostalgia, and a burst of flavor to any table. Whether you choose a classic lattice pie, a crumb-topped pie, or a portable hand pie, each variation offers its own unique charm while keeping the filling juicy and the crust tender. Much like baking Moist Vanilla Cupcakes or Moist Vanilla Cupcakes With Buttercream, the secret lies in balancing flavor, moisture, and texture to achieve that perfect bite every time.

These blueberry desserts aren’t just delicious—they’re visually stunning and highly shareable, making them perfect for Pinterest, family gatherings, or gifting. With easy-to-follow steps and a few helpful tips, even beginner bakers can create pies that look and taste like they came straight from a bakery.