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 deeply satisfying about slicing into a golden crust filled with juicy, vibrant blueberries. This Blueberry Pie Recipe brings a perfect balance of sweet and tart, making it a standout dessert that’s truly worth every crumb and bite.

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

I’ve made many fruit pies over the years, but this blueberry version always comes through with stunning flavor and a flaky crust that holds up beautifully. It’s just the right kind of impressive to make for guests or a special family gathering.

Perfect balance of flavor: The lemon zest and juice brighten the blueberries, giving the filling a fresh, tangy lift.
Flaky, golden crust: Using a flaky pie dough locks in all the juicy blueberry goodness while adding a buttery crunch.
Easy lattice top: The lattice crust not only looks stunning but lets the filling bubble up beautifully without spilling over.
Simple ingredients: You’ll probably have everything on hand, plus there are helpful tips to guide you every step.

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

When I first started baking pies, I thought the filling was the star—but I quickly learned that every ingredient plays a key role in delivering texture and flavor that exceed expectations.

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: Great for dusting to keep your pie dough from sticking during rolling.
Flaky Pie Dough: The base of this pie’s success; its delicate layers make each bite buttery and flaky. Whether homemade or store-bought, chilling the dough before baking helps maintain that beautiful texture.
Fresh blueberries: Juicy and sweet with a touch of tartness; always rinse and dry them well to avoid making the crust soggy.
Granulated sugar: Brings out the natural sweetness of the berries without overpowering.
Cornstarch: Helps thicken the filling as it bakes, preventing a runny pie.
Lemon zest and juice: These brighten the filling and create a fresh flavor contrast that makes this pie stand out.
Kosher salt: Balances the sweetness and enhances depth of flavor.
Large egg and water: Whisked together, they create an egg wash that gives the crust that glossy, golden finish.

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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 this blueberry pie recipe is how easy it is to tweak for your own taste or occasion. You can keep it classic or add your own twist with just a few simple swaps.

Variation: For a spiced version, I love adding a pinch of cinnamon or nutmeg to the filling—just a little warmth that pairs beautifully with the berries.
Dietary modification: If you’re gluten-free, a gluten-free pie crust works well here—just make sure it’s sturdy enough to hold the filling.
Seasonal change: Swap in fresh raspberries or blackberries for a different berry-flavor adventure while keeping the basic method the same.

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

Step 1: Prepare Your Pie Crust Base

Roll out one pie crust into a 12-inch round and gently transfer it to a 9-inch pie pan, pressing it smoothly into the bottom and up the sides. I like to do this slowly so I don’t stretch or tear the dough. Then roll the second crust out to about 11 inches on parchment paper and pop both back into the fridge. Chilling the dough tightens the gluten and makes it easier to work with later when you add the lattice top.

Step 2: Mix the Jammy Blueberry Filling

This step’s where the magic happens. In a big bowl, stir together the blueberries, sugar, cornstarch, lemon zest, lemon juice, and salt. Break up any clumps with your fingers to keep the texture even—don’t worry if it looks a little messy! The cornstarch thickens everything as it bakes, so the filling won’t be runny when you slice it.

Step 3: Egg Wash & Fill

Whisk together the egg and water, then brush a thin layer on your bottom crust—this helps seal it from sogginess when the filling goes in. Pour the blueberry mixture in evenly, spreading it out and making sure that any sugar settled at the bottom gets sprinkled around to sweeten every bite.

Step 4: Create That Classic Lattice Crust

Cut the second crust into 1-inch strips. Lay half of them evenly over the pie, then weave the remaining strips over and under to form the lattice. This step can feel tricky, but take your time and think of it like weaving a basket. Fold the edges under and crimp them for a pretty finish. Brush the whole top with egg wash—don’t skip this, as it gives your crust that irresistible golden shine.

Step 5: Bake Until Bubbly & Golden

Pop the pie onto a preheated baking sheet in a 425°F oven for 15 minutes—this jumps starts browning. Then lower the temperature to 375°F and bake until the filling bubbles vigorously and the crust is a gorgeous golden brown, around 45-50 minutes more. Patience here is key; don’t slice too soon or the filling will be runny. I usually let it cool at least 3 hours so the flavors set and it slices like a dream.

Top Tip

Over the years of making blueberry pies, I’ve learned some key tricks that turn a good pie into a stunning one every time.

Use fresh, dry blueberries: Wet berries can make the crust soggy; always rinse and pat dry before mixing into filling.
Let the pie cool fully: It’s tempting to dig in, but the filling needs time to thicken and set, so patience pays off with neat slices.
Preheat a baking sheet: Placing the pie on a hot sheet helps bake the crust bottom crisply and prevents sogginess.
Keep extra egg wash handy: Brush the edges with egg wash as well as the lattice to encourage even, golden browning.

How to Serve Blueberry Pie Recipe

Garnishes

I like topping my slices with a dollop of freshly whipped cream or a scoop of vanilla ice cream—the cold cream pairs perfectly with the warm berries. Sometimes I sprinkle little mint leaves on top for a fresh pop of color and hint of herbal brightness.

Side Dishes

Blueberry pie is quite a star on its own, but I often serve it alongside a cup of coffee or tea for a cozy finish. For brunch, pairing with scrambled eggs or a simple green salad balances the sweetness beautifully.

Creative Ways to Present

For holidays and special occasions, I’ve woven berry-filled mini pies using muffin tins—perfect for single servings. I’ve also tried brushing the crust with a splash of sugar syrup right before baking for an extra shiny, crackly effect that always impresses.

Make Ahead and Storage

Storing Leftovers

After cooling completely, I cover the pie loosely with foil or plastic wrap and store it at room temperature if eating within 2-3 days. Keeping it out of the fridge keeps the crust flaky, but if your kitchen is warm, refrigeration is fine.

Freezing

I’ve frozen fully assembled pies (before baking), wrapped tightly in plastic and foil, and baked them straight from frozen—just add extra baking time. It’s a great make-ahead option for holidays.

Reheating

To revive leftover pie, I reheat slices in a 350°F oven for 10–15 minutes. This refreshes the crust’s crispness without drying out the filling like a microwave can.

Frequently Asked Questions:

Can I use frozen blueberries for this pie?

Frozen blueberries can be used, but make sure to thaw and drain them well as excess moisture can make the crust soggy. You might also need to increase the cornstarch slightly to thicken the filling.

How do I prevent the crust from getting soggy?

Brush the bottom crust with egg wash before adding filling, preheat your baking sheet for a crisp bottom, and ensure blueberries are dry before mixing. These steps help keep your crust flaky and golden.

What’s the best way to make the lattice crust look neat?

Take your time cutting equal 1-inch strips and weave them carefully, folding strips as you go. Chilling the dough before cutting also helps keep strips from tearing or stretching.

Can I make the pie a day ahead?

Absolutely! Bake it fully, then cool completely. Cover tightly and keep at room temperature for up to one day to maintain the best texture and flavor.

Final Thoughts

This Blueberry Pie Recipe is truly a slice of summer — bright, sweet, and comforting all at once. It’s become my go-to for celebrations and quiet weekend treats alike. I can’t wait for you to try it out and see just how easy it is to create something so delicious that brings everyone together around the table.