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 undeniably delightful about a warm slice of classic blueberry pie, bursting with juicy berries and wrapped in flaky, golden crust. This Blueberry Pie Recipe is truly a celebration of summer's sweetest fruit and makes any day feel special.

The image shows a cherry pie with a golden-brown lattice crust on top, placed in a clear glass pie dish. The crust has a rough, flaky texture with crimped edges around the rim. Inside the pie, deep red and purple whole cherries fill the inside, visible through the gaps of the woven crust strips. One slice is missing, revealing the juicy, glossy cherry filling that looks thick and rich. The pie is set 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

Blueberry pie is such a classic, but what makes this one special is the perfect balance of tart and sweet, with a luscious filling that sets beautifully without being too stiff or runny. I've made this pie more times than I can count, and it never fails to impress!

Perfectly balanced filling: The mix of lemon zest and juice brightens the blueberries, giving the perfect tangy-sweet flavor every time.
Lattice top crust: It’s not just gorgeous — it helps steam escape during baking, keeping the crust crisp and flaky.
Flaky pie dough: Whether you make your own or use store-bought, the buttery crust melts in your mouth and holds the filling beautifully.
Simple ingredients: No complicated spices or fillers; just real blueberries and kitchen staples—easy to find and even easier to love.

A round pie with a golden brown lattice crust on top, showing dark purple blueberry filling underneath. The crust has six wide strips woven over and under each other, with a crimped edge around the pie. The blueberries inside look juicy and glossy, filling the pie fully and visible through the lattice. The pie sits 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 plays a clear role to build flavor, texture, and stability. Choosing fresh blueberries and the right balance of cornstarch will give you that picture-perfect slice that holds together well.

Flat lay of plump fresh blueberries spilling from a small wooden scoop, bright yellow lemon zest finely grated into delicate curls, a halved lemon showing its juicy interior, a mound of white granulated sugar sparkling in soft light, smooth white cornstarch dusted gently nearby, two sheets of flaky pale pie dough with a slightly golden edge, a single large brown egg with a rich shell, and a small glass bowl of pale lemon juice, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

All-purpose flour: For dusting your workspace to prevent sticking—it keeps rolling out your crust a breeze.
Flaky Pie Dough: Whether homemade or store-bought, a cold, well-chilled dough ensures that flaky, tender crust we all crave.
Fresh blueberries: The star of the show—juicy, ripe berries give that vibrant burst of flavor and color.
Granulated sugar: Sweetens the filling but also helps with the thickening process when combined with cornstarch.
Cornstarch: Your secret weapon to keep the filling from being too runny while allowing the juices to thicken just right.
Lemon zest and juice: Adds a bright freshness that makes the blueberries pop and balances their natural sweetness.
Kosher salt: Just a pinch enhances all those flavors without tasting salty.
Egg and water (egg wash): Brushing the crust with egg wash not only gives a beautiful golden shine but helps the lattice hold together and creates that irresistible crunch.

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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

I love how flexible this Blueberry Pie Recipe is, especially when it comes to the crust and adding a little personal flair on the filling. Feel free to tweak it and make it truly yours!

Variation: One time, I tossed in a handful of crushed almonds under the crust for a nutty crunch—it was a hit at a family gathering!
Dietary twist: To make it gluten-free, swap the all-purpose flour and pie dough with your favorite gluten-free alternatives; just keep an eye on the crust’s texture.
Seasonal swap: Swap blueberries for blackberries or raspberries for a different berry flavor that works just as beautifully.

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

Step 1: Getting the Crust Ready

I start by rolling out one pie crust into a 12-inch round, gently pressing it into my 9-inch pie pan. Keeping the dough chilled is key here—makes the crust flaky and prevents shrinking in the oven. I roll out the second crust on parchment and refrigerate both while the oven preheats at 425°F, so they stay cool and ready.

Step 2: Mixing the Juicy Filling

In a large bowl, I combine the blueberries with sugar, cornstarch, lemon zest, lemon juice, and kosher salt. The trick I learned is to gently break up any sugar clumps with your fingers before mixing thoroughly—this helps everything dissolve evenly, avoiding gritty patches in the pie.

Step 3: Assembling the Pie

Next, brush a thin layer of egg wash on the bottom crust—that helps keep the crust from getting soggy. I spoon in the blueberry filling, smoothing it out evenly and spreading any sugar on top. Then comes my favorite part: creating the lattice crust. Using the second dough, I cut 1-inch strips and carefully weave them over the filling, crimping edges for that classic look. Finally, I brush the entire top crust with the remaining egg wash for a shiny golden finish.

Step 4: Baking to Fruity Perfection

I place the pie on a hot baking sheet covered with foil to catch any drips and bake it at 425°F for 15 minutes. Then I lower the heat to 375°F and bake for about 45–50 minutes more, until the filling bubbles up vigorously and the crust turns a rich golden brown. Patience here is key—the pie needs to cool completely for at least 3 hours before slicing, so the filling sets beautifully and slices cleanly.

Top Tip

After baking this blueberry pie a dozen or more times, I’ve learned a few secrets that really make it shine. Here’s what I want you to watch for to get perfect results that wow your family and friends.

Keep dough cold: Handling the pie dough as little as possible and keeping it chilled prevents a tough crust.
Use a hot baking sheet: Preheating the sheet in the oven before placing the pie on it helps crisp up the bottom crust fast.
Don’t skip the egg wash: Brushing both crust layers with egg wash gives that shining golden color and helps seal the lattice beautifully.
Cool completely before slicing: It’s tempting, but cutting too soon will cause the juices to run everywhere—waiting lets the filling set perfectly.

How to Serve Blueberry Pie Recipe

Garnishes

I love serving this pie with a scoop of vanilla ice cream or a dollop of freshly whipped cream — both add a lovely creamy contrast to the tangy berries. A sprinkle of powdered sugar over the top never fails to make it look picture-perfect, especially if you’re serving guests.

Side Dishes

This pie shines wonderfully on its own but pairing it with a simple cup of freshly brewed coffee or a tall glass of milk really rounds out the experience—especially for breakfast or brunch gatherings.

Creative Ways to Present

For holidays or special occasions, I sometimes cut the pie into mini hand pies or tartlets, making it easy to serve a crowd and adding a playful touch to the dessert table. Adding a few fresh blueberries and mint leaves on top elevates the presentation even more.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I cover the pie loosely with foil or a pie dome and keep it at room temperature for up to three days — the crust stays crisp and the filling fresh. If your kitchen is warm, storing in a cool spot is best to avoid the filling softening too much.

Freezing

Blueberry pie freezes well if you wrap it tightly in plastic wrap followed by foil. Freeze before baking if prepping ahead, or wrap well after baking and cooling for up to two months. Thaw overnight in the fridge before reheating.

Reheating

I like reheating slices in a 350°F oven for 10–15 minutes to revive that fresh-from-the-oven warmth and crispness. Avoid the microwave if you want to keep the crust flaky instead of softening.

Frequently Asked Questions:

Can I use frozen blueberries for this pie?

You can use frozen blueberries if fresh aren’t available, but be sure to thaw and drain them well so the filling isn’t too watery. You might need to add a little extra cornstarch to thicken the juices.

How do I prevent a soggy bottom crust?

To avoid a soggy bottom, preheat a baking sheet before placing the pie on it for baking, and brush the bottom crust with egg wash before adding the filling. Also, letting the pie cool completely before slicing allows the juices to thicken.

What is the best way to make a lattice top crust?

Cut the second pie dough into 1-inch strips and lay half across the pie with space in between. Weave the remaining strips over and under the first set to create a classic lattice. Chilling the dough beforehand makes the strips easier to handle.

How long should I let the pie cool before serving?

For the filling to set properly and avoid runny slices, it’s best to let the pie cool at room temperature for at least 3 hours before cutting. This also helps deepen the flavors.

Final Thoughts

This Blueberry Pie Recipe is one of those comforting classics I love to pull out when I want something both simple and show-stopping. Baking it fills my kitchen with that sweet, fruity aroma that always brings everyone running to the table. I hope you enjoy making and sharing it as much as I do — it’s a wonderful way to celebrate fresh berries and build sweet memories with those you love.