Easy Blueberry Pie With A Premade Crust

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Blueberry pie is a classic summer dessert that’s perfect for potlucks, picnics, or a simple treat at home. It’s bursting with juicy blueberries and has a sweet, flaky crust. The best part? You can make this delicious pie with a premade crust, saving you valuable time in the kitchen.

This recipe is perfect for beginner bakers or those short on time. It walks you through everything you need to know, from gathering ingredients to enjoying the final product.

Blueberry Pie Recipe
Blueberry Pie Recipe


1 (15-ounce) package refrigerated pie crust (thawed according to package directions)

  • 4 cups fresh blueberries (or frozen blueberries, thawed and patted dry)
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • ¼ cup cornstarch
  • 1 tablespoon lemon juice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 2 tablespoons unsalted butter, cut into small cubes
  • 1 large egg, beaten (for egg wash)
  • Granulated sugar, for sprinkling (optional)
  • Directions:

    1. Preheat the oven: Preheat your oven to 400°F (200°C). Grease a 9-inch pie dish.

    2. Prepare the filling: In a large bowl, combine the blueberries, granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt. Toss gently to coat the blueberries evenly.

    3. Assemble the pie: Unfold the thawed pie crust and gently place it in the prepared pie dish. Pour the blueberry filling into the crust. Dot the top of the filling with the cubed butter.

    4. Create the crust border: If desired, create a decorative border for your pie crust. Here are two common techniques:

  • Crimped edge: Wet the edges of the pie crust with a little water. Fold the edge under itself about ½ inch, then pinch the dough between your thumb and forefinger to create a crimped design.
  • Forked edge: Wet the edges of the pie crust with a little water. Press the tines of a fork along the edge of the crust to create a decorative pattern.
  • 5. Egg wash (optional): Brush the top crust with the beaten egg for a golden brown crust. Sprinkle the top of the pie with additional granulated sugar, for a sparkly finish (optional).

    6. Bake the pie: Bake the pie for 50-60 minutes, or until the crust is golden brown and the filling is bubbling thickly in the center. If the edges of the crust start to brown too quickly, cover them loosely with aluminum foil.

    7. Cool and serve: Let the pie cool completely on a wire rack for at least 2 hours before slicing and serving. This allows the filling to set properly.


    For a thicker filling, you can add an additional tablespoon of cornstarch to the filling mixture.

  • If you don’t have fresh blueberries, you can use frozen blueberries. Just be sure to thaw them and pat them dry before adding them to the filling. Excess moisture can make the pie filling runny.
  • To prevent a soggy bottom crust, pre-bake the crust for 10 minutes at 400°F (200°C) before adding the filling.
  • For a richer flavor, you can substitute brown butter for the regular butter in the recipe. To brown butter, simply melt it in a saucepan over medium heat, swirling occasionally, until it turns golden brown and has a nutty aroma.
  • Nutrition Facts (per slice)

    Calories: 350 (approximate)

  • Fat: 15g (approximate)
  • Saturated Fat: 5g (approximate)
  • Cholesterol: 30mg (approximate)
  • Sodium: 180mg (approximate)
  • Carbohydrates: 45g (approximate)
  • Fiber: 3g (approximate)
  • Sugar: 30g (approximate)
  • Protein: 2g (approximate)
  • Please note: These nutrition facts are estimates only and may vary depending on the specific ingredients you use.


    This blueberry pie recipe with a premade crust is a delicious and easy way to enjoy this classic summer dessert. It’s perfect for beginner bakers or those short on time. With its flaky crust and juicy blueberry filling, this pie is sure to be a crowd-pleaser!

    Frequently Asked Questions (FAQs)

    1. Can I use a different type of fruit in this recipe?