Name: Blueberry Pie Recipe
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 recipe Flaky Pie Dough, chilled (or 2 store-bought pie crusts, thawed if frozen); All-purpose flour, for dusting; 30 ounces fresh blueberries (about 6 cups), washed and dried; 1 cup granulated sugar; 1/4 cup cornstarch; Finely grated zest of 1 medium lemon (about 2 teaspoons); 2 tablespoons freshly squeezed lemon juice (from 1/2 medium lemon); 1/2 teaspoon kosher salt; 1 large egg; 1 tablespoon water

There’s something magical about the burst of sweet-tart berries with a flaky, buttery crust that makes this Blueberry Pie Recipe a must-bake. The homemade lattice top always impresses guests, but even better—it’s easier to make than you think!

A glass pie dish contains a deep cherry pie with a golden-brown lattice crust on top. The crust has thick, woven strips with a slightly flaky texture and a crimped edge all around. Below the crust, there is a rich, dark red cherry filling with whole cherries showing, some juice dripping slightly inside the dish. Part of the pie is missing, revealing the thick and juicy fruit filling inside. The dish sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Blueberry Pie Recipe
Top Tip
How to Serve Blueberry Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Blueberry Pie Recipe

Why You'll Love This Recipe

I’m genuinely excited to share this blueberry pie recipe because it’s been a crowd-pleaser at my family gatherings—easy enough for weeknights but elegant enough for celebrations. Plus, the balance of fresh lemon zest and tart blueberries makes it unforgettable.

Simple Ingredients: You probably already have everything in your pantry or can easily grab fresh blueberries when in season.
Flaky Lattice Crust: Making your own lattice top looks fancy but comes together with just a few simple steps and turns out perfectly every time.
Perfectly Balanced Filling: The mix of lemon juice, zest, and cornstarch ensures the filling is both flavorful and thickened to perfection.
Make-Ahead Friendly: You can prepare it a day ahead, saving you stress on baking day.

A round pie with a golden brown lattice crust on top, showing dark purple blueberry filling that looks thick and shiny beneath. The crust edges are wavy and slightly raised, with a crisp texture. The lattice strips on top are wide, evenly spaced, and have a light golden color with some darker toasted spots. The pie sits directly on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this blueberry pie recipe has a role that’s worth understanding because it helps you appreciate the technique (and you’ll know what not to skip!). I always recommend fresh blueberries for that juicy burst, and don’t underestimate the power of lemon to brighten the whole pie.

Flat lay of fresh plump blueberries spilling gently next to a bright yellow lemon with finely grated zest scattered nearby, a small mound of granulated sugar sparkling under soft light, a neat pile of white cornstarch, a smooth cracked raw egg with its rich yolk vivid against the white marble, and two sheets of flaky pale pie dough laid out flat, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

All-purpose flour: Handy for dusting your surface so the pie dough doesn’t stick when rolling it out.
Flaky pie dough: I love making my own, but store-bought works well too—just chill it thoroughly to get that tender crust.
Fresh blueberries: They bring natural sweetness and juiciness; avoid frozen here for best texture.
Granulated sugar: Sweetens the berries just right without overpowering their natural tartness.
Cornstarch: The unsung hero helping to thicken the juicy filling so it doesn’t run all over.
Lemon zest & juice: Adds a fresh, zesty brightness that wakes up the whole filling beautifully.
Kosher salt: Enhances flavors and balances the sweetness perfectly.
Egg & water (for egg wash): Give that golden-brown shine and help seal the lattice crust.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about blueberry pie is how flexible it is. You can tweak the crust, the sweetness, or even swap out fresh berries based on what you have on hand.

Variation: I’ve swapped out half the blueberries for fresh blackberries for a deeper, richer berry flavor—totally delicious and adds a gorgeous color contrast.
Gluten-Free Crust: Use a store-bought or homemade gluten-free pie crust if you’re avoiding gluten — just be sure to handle it gently as it’s more fragile.
Less Sweet: If you like your pie with less sugar, try reducing it by a quarter cup, especially if berries are super ripe.
Vanilla Boost: Adding a splash of vanilla extract to the filling is my personal favorite secret ingredient for extra warmth and depth.

Step-by-Step: How I Make Blueberry Pie Recipe

Step 1: Roll Out and Chill Your Pie Dough

Start by rolling out one pie crust into a 12-inch round and gently transfer it to your 9-inch pie pan. Press it into the edges and bottom without stretching, which can shrink during baking. For that perfect lattice top, roll out the second dough to an 11-inch round on parchment paper and keep both chilled while the oven heats—chilling is key for flakiness!

Step 2: Prep the Filling

Mix fresh blueberries with sugar, cornstarch, lemon zest, juice, and salt in a large bowl. I like to use my fingers to break up any sugar clumps—this helps the filling cook evenly and thickens nicely. Make sure the berries are dry to avoid a watery mess!

Step 3: Assemble the Pie

Brush the bottom crust with a light egg wash so it seals the dough and prevents sogginess. Pour in your blueberry filling and spread evenly. Then, cut the second dough into 1-inch strips for the lattice. Weave the strips over and under each other—if you’re new to lattice, folding alternate strips back as you go makes it a breeze. Don’t forget to crimp the edges tight and brush the whole crust with egg wash for that golden shine!

Step 4: Bake Like a Pro

Place the pie on a preheated baking sheet (trust me, this helps catch drips), and bake at 425°F for 15 minutes to jump-start that crust browning and activate the filling thickener. Then lower the oven to 375°F and bake about 45-50 minutes more until the filling bubbles vigorously in the center and the crust is beautifully golden. Patience is key—cool at least 3 hours so the filling sets up firm but juicy.

Top Tip

After making blueberry pie dozens of times, I’ve learned a few things that make all the difference in getting that perfect flaky crust and thick filling every time.

Chilling the Dough: Always chill your dough before baking and while the oven preheats—it helps keep the layers flaky and prevents shrinking.
Dry Berries: Make sure your blueberries are dry before mixing the filling to avoid excess water diluting the pie juices.
Lattice Practice: Fold-back strips method is my go-to for neat lattice tops without frustration.
Temperature Check: Use a thermometer if you want—the filling hits its perfect thickness around 203°F internal temperature.

How to Serve Blueberry Pie Recipe

Garnishes

I love topping each slice with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream—the cold creaminess contrasts so nicely with warm pie. Sometimes, I sprinkle a few fresh blueberries and a light dusting of powdered sugar on top for that extra pop.

Side Dishes

This blueberry pie shines on its own, but I’ve also served it alongside a sharp cheddar cheese plate or a light mixed green salad for a fun sweet-savory combo that always surprises guests.

Creative Ways to Present

For holidays, I’ve tried mini blueberry pies in ramekins—same filling but perfect for individual servings. Another fun idea is to brush the lattice crust with sparkling sugar before baking for a festive sparkle that wows.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I cover the pie loosely with foil or a pie dome and keep it at cool room temperature for up to 3 days—it stays fresh and flavorful without needing refrigeration.

Freezing

You can freeze the unbaked pie wrapped tightly with plastic wrap and foil for up to 2 months. Thaw overnight in the fridge and bake as usual. I’ve also frozen fully baked slices—just wrap well and pop into the freezer; reheat gently for a quick treat.

Reheating

To warm leftovers, I recommend reheating in a 350°F oven for about 15 minutes to crisp the crust back up without drying the filling. Microwaving can work but tends to soften the crust too much.

Frequently Asked Questions:

Can I use frozen blueberries for the pie?

While fresh blueberries give the best texture, you can use frozen blueberries if needed. Just thaw and drain excess liquid well to avoid a watery pie. Adding a little extra cornstarch can help thicken the filling.

How do I prevent a soggy bottom crust?

Brushing the bottom crust with egg wash before adding the filling creates a moisture barrier that helps prevent sogginess. Also, baking the pie on a preheated baking sheet helps evenly cook the bottom crust.

Can I make this pie vegan?

To make this blueberry pie recipe vegan, use a plant-based pie crust and substitute the egg wash with almond milk or a mix of maple syrup and water for browning the crust. The filling ingredients are naturally vegan.

Why do I need to let the pie cool for several hours?

Letting the pie cool for at least three hours allows the filling to set properly. If you cut into it too soon, the blueberry juices will be runny and not hold their shape. Patience is key!

Final Thoughts

This blueberry pie recipe has a special place in my dessert repertoire because it combines the best of tradition and freshness. Baking it brings me a little joy each time—the smell, the color, and that first warm bite are all worth it. I hope you try making it soon and make memories with it in your kitchen, just like I have.