Go Back
+ servings

Blueberry Pie

Niky @ The House on Silverado
You can make this delicious pie as one regular 9-inch pie, or turn it into minis for perfect little individual servings!
Servings 1 9-inch pie


  • ¾ cup white sugar use less if your blueberries are extra sweet!
  • 3 tbsp cornstarch
  • ¼ tsp salt
  • ¼ tsp ground cinnamon
  • 4 cups fresh blueberries you could use frozen, but add an extra ½ tbsp cornstarch to thicken more
  • 1 tbsp butter
  • pie crust for a double-crusted pie


  • Preheat oven to 375°.
  • Mix sugar, cornstarch, salt, and cinnamon.
  • Line pie dish with one pie crust. Pour blueberries into the crust, and sprinkle with sugar mixture. Dot with butter.
  • Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute the edges.
  • Place pie on a baking sheet lined with parchment, to protect oven from any juices that may bubble over.
  • Bake for about 40 minutes, or until crust is golden brown.


Mini Pies: For two 5-inch mini pies, I used about 1/3 of the filling recipe and one single pie crust.  You will need to adjust your measurements to account for the size of your mini pie plates, and how many you are making.
I only baked my mini pies for about 25 minutes at 375 degrees.
Tried this recipe?Let us know how it was!