Few summer desserts come close to a homemade blueberry pie recipe fresh out of the oven, golden crust glistening, blueberry juices bubbling up through the lattice top like a little culinary masterpiece.

This is the kind of pie that lands on picnic tables and holiday spreads and immediately disappears.

It uses simple, everyday ingredients. Fresh blueberries, a little lemon zest, sugar, cornstarch, cinnamon, and a buttery homemade crust come together to create something that tastes like pure summer.

The filling hits that perfect balance: sweet but not cloying, jammy without being runny, and packed with blueberry flavor in every bite.

One of the most important things I’ve learned after making this many times is patience. Let the pie cool completely before slicing and you’ll get clean, beautiful cuts every time.

This recipe walks you through everything from the double pie crust to the lattice top, with plenty of tips to make sure your filling sets perfectly.

If you’ve been intimidated by homemade pies before, this is the one to start with.

The crust is forgiving, the filling comes together in minutes, and the results are absolutely worth it.

Quick Recipe Summary
Prep Time	30 minutes (plus 1 hour chill time)
Cook Time	55 minutes
Total Time	1 hour 25 minutes (plus chill and cool time)
Servings	8 slices
Difficulty Level	Intermediate

My Blueberry Lemon Cake is another beautiful way to highlight fresh blueberries if you want a different kind of dessert to add to your summer lineup.

Table of Contents

Why You’ll Love This Blueberry Pie Recipe

This recipe gives you a pie that is truly worth the effort.

The filling is thick, glossy, and bursting with fresh blueberry flavor without ever turning soupy.

A combination of cornstarch and flour, plus a proper bake time, guarantees it sets up beautifully every single time.

The homemade crust is buttery and flaky with just the right amount of tenderness.

Using a blend of butter and shortening creates that classic, satisfying pie crust texture that store-bought versions simply can’t match.

The flavor balance is spot-on. Lemon zest and lemon juice add brightness, cinnamon adds a gentle warmth, and the blueberries themselves carry the show.

Fresh blueberries are the star, but frozen berries work too in a pinch.

Here is a quick list of reasons this recipe stands out:

Uses simple pantry staples with no fancy or hard-to-find ingredients
The filling sets firmly so every slice holds its shape
The lattice top looks gorgeous but is easier to make than it appears
Works with both fresh and frozen blueberries
Perfect for summer cookouts, Fourth of July, holidays, or any occasion
Pairs beautifully with vanilla ice cream or whipped cream for a classic finish
Make-ahead friendly so you can bake it the day before serving

Ingredients

For this blueberry pie, you’ll want fresh, ripe berries for the best flavor. The filling ingredients are minimal on purpose so the fruit shines front and center.

For the Pie Crust (Double Crust):

2 1/2 cups (310g) all-purpose flour, plus extra for dusting
1 tablespoon granulated sugar
1 teaspoon salt
1/2 cup (115g) unsalted butter, cold and cut into small cubes
1/2 cup (95g) vegetable shortening, cold
6-8 tablespoons ice water

For the Blueberry Filling:

6 cups (about 30 oz / 850g) fresh blueberries, rinsed and dried
3/4 cup (150g) granulated sugar
3 tablespoons cornstarch
2 tablespoons all-purpose flour
Zest of 1 medium lemon
2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon salt
2 tablespoons unsalted butter, cut into small pieces

For the Egg Wash:

1 large egg
1 tablespoon water
1 tablespoon coarse sugar or turbinado sugar, for sprinkling

Another favorite way to use blueberries during the season: Read Also: Lemon Blueberry Bread

Kitchen Equipment Needed

You don’t need a lot of specialized tools to make a great pie. A few key pieces of equipment make the process much smoother and more enjoyable.

9-inch deep-dish pie plate for holding all that filling
Rolling pin for rolling out the dough evenly
Pastry blender or food processor to cut butter and shortening into the flour
Large mixing bowls for the crust and filling
Baking sheet lined with foil or parchment to catch drips
Pastry brush for applying the egg wash
Sharp knife or pastry wheel for cutting lattice strips
Ruler for even lattice cuts
Kitchen scale for accurate measurements
Pie shield or aluminum foil strips to prevent the crust edges from overbrowning
Wire cooling rack for cooling the pie completely before slicing

Step-by-Step Instructions: How to Make Blueberry Pie

1. Make the Pie Dough

In a large mixing bowl (or food processor), combine the 2 1/2 cups of all-purpose flour, 1 tablespoon of sugar, and 1 teaspoon of salt. Whisk them together briefly to distribute evenly.
Add the cold cubed butter and cold shortening to the flour mixture.
If using a pastry blender: press and cut the fat into the flour using quick, firm, downward strokes. Work quickly to keep the fat cold. Continue until the mixture looks like coarse, uneven crumbs with some pea-sized pieces of butter and shortening still visible. Those chunks are what create flaky layers in the crust.
If using a food processor: pulse the flour and fat together in short 1-second pulses, about 10 to 12 times, until the mixture resembles coarse crumbs. Do not over-process.
Drizzle in the ice water 1 tablespoon at a time, stirring gently with a fork or pulsing briefly after each addition. Stop adding water as soon as the dough starts to hold together when pressed between your fingers. You may not need all 8 tablespoons.
Turn the dough out onto a lightly floured surface and press it gently into a ball. Do not knead. Divide the dough into two equal portions and flatten each into a disk about 1 inch thick.
Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days ahead. Cold dough rolls out much more easily and produces a flakier crust.

2. Prepare the Blueberry Filling

Rinse the blueberries under cold water and dry them thoroughly. Wet berries will make your filling too watery, so take a few extra minutes to pat them dry with paper towels or let them air-dry on a clean kitchen towel.
In a large bowl, add the 6 cups of dried blueberries.
Sprinkle in the 3/4 cup of granulated sugar, 3 tablespoons of cornstarch, 2 tablespoons of flour, 1/2 teaspoon of cinnamon, 1/4 teaspoon of allspice, and 1/4 teaspoon of salt.
Add the lemon zest and the 2 tablespoons of lemon juice.
Using a large spoon or your hands, toss and gently mix everything together. Make sure all the dry ingredients are fully moistened and coated onto the berries. If the mixture seems dry and powdery, gently smash a few blueberries with the back of your spoon to release some juice and help the dry ingredients dissolve. The filling should look moist and evenly coated.
Set the filling aside while you roll out the crust. Do not let it sit for more than 30 minutes or it will become too watery.

3. Preheat the Oven and Prep the Baking Setup

Position a rack in the lower third of your oven. Place a foil-lined baking sheet on this rack and preheat the oven to 425°F (220°C). The hot baking sheet will give the bottom crust a head start on cooking and help prevent a soggy base.
While the oven preheats, prepare your egg wash by whisking together 1 large egg and 1 tablespoon of water in a small bowl. Set aside.

4. Roll Out the Bottom Crust

Remove one disk of dough from the refrigerator. Let it sit at room temperature for about 5 minutes if it feels too firm to roll. It should be pliable but still cold.
Lightly flour your work surface and rolling pin. Place the dough disk in the center and roll it out from the middle outward, rotating the dough a quarter turn after every couple of rolls. This keeps it round and prevents sticking.
Roll the dough into a circle about 12 to 13 inches in diameter, which is roughly 2 to 3 inches larger than your pie plate on all sides.
Carefully transfer the dough to your 9-inch deep-dish pie plate. You can do this by folding the dough into quarters, lifting it, and unfolding it into the pan, or by rolling it loosely around the rolling pin and unrolling it over the plate.
Gently press the dough into the bottom and up the sides of the pie plate. Avoid stretching the dough. Let the edges hang over the rim by about 1 inch. Place the pie plate (with the bottom crust) in the refrigerator while you roll out the top crust.

5. Roll Out the Top Crust (Lattice)

Remove the second disk of dough from the refrigerator. Roll it out on a lightly floured sheet of parchment paper into a circle about 11 to 12 inches in diameter.
Using a sharp knife, pastry wheel, or lattice cutter, cut the dough into strips about 1 inch wide. You should get approximately 10 to 12 strips.
Slide the parchment paper with the strips onto a baking sheet and refrigerate until you are ready to assemble the pie. Cold dough strips are much easier to weave.

6. Assemble the Pie

Remove the pie plate with the bottom crust from the refrigerator. Pour the blueberry filling into the crust, spreading it evenly. Make sure any dry sugar or cornstarch clinging to the bowl gets scraped in, too.
Scatter the 2 tablespoons of cold butter pieces evenly over the top of the filling.
Remove your dough strips from the refrigerator. Lay half of the strips across the top of the filling, spacing them evenly about 1 inch apart.
To create the lattice, fold back alternating strips and lay one strip perpendicular across the ones remaining flat. Unfold the folded strips back over it. Repeat with the next perpendicular strip, this time folding back the strips that were previously unfolded. Continue this pattern across the entire pie.
Trim the overhanging edges of the bottom crust and the lattice strips to about 1/2 inch past the rim of the pie plate.
Fold the overhanging bottom crust up and over the ends of the lattice strips, pressing to seal them together. Crimp the edge decoratively by pressing with your fingers or the tines of a fork.
Brush the lattice top and the crimped edges generously with the egg wash, then sprinkle coarse or turbinado sugar over the top for a beautiful sparkle and slight crunch.

7. Bake the Pie

Place the assembled pie on the preheated baking sheet in the lower third of the oven.
Bake at 425°F (220°C) for 15 minutes. This initial high heat sets the crust.
Without opening the oven door, reduce the temperature to 375°F (190°C).
Continue baking for an additional 40 to 50 minutes. The pie is done when the crust is deep golden brown and the blueberry filling is vigorously bubbling through the lattice. If you see slow, lazy bubbles around the edges only, the pie is not done yet. You need to see the filling bubbling actively in the center.
If the crust edges start to brown too quickly before the filling bubbles, cover the edges loosely with a pie shield or strips of foil.
The total bake time will be approximately 55 to 65 minutes.

8. Cool the Pie Completely Before Slicing

Remove the pie from the oven and transfer it to a wire cooling rack.
Allow the pie to cool at room temperature for a minimum of 3 hours before slicing. I know it’s hard to wait, but this is the most critical step. The filling is essentially a jam, and it needs time to set as it cools. If you cut into it while it’s still warm, the filling will pour out and make a mess on the plate.
After 3 hours, the filling will be thick, sliceable, and perfectly set. Serve with a scoop of vanilla ice cream or a dollop of whipped cream.

Tips for The Best Blueberry Pie

Making a great blueberry pie comes down to a few key techniques. Keep these in mind for a pie that comes out perfect on the first try.

Use cold fat and cold water for the crust. Warmth is the enemy of a flaky pie crust. Keep your butter and shortening cold right up until you use them, and use ice water from the start.
Do not overwork the dough. Mix the crust just until it comes together. Overworking develops gluten and leads to a tough, dense crust instead of a flaky one.
Dry your berries thoroughly. Excess moisture from wet berries is one of the top causes of a runny blueberry pie filling.
Work the filling together until no dry powder remains. Unmixed pockets of cornstarch or flour will result in an uneven, starchy filling. Take the extra minute to ensure everything is evenly coated.
Bake until the filling actively bubbles in the center. This is the single most reliable sign that the filling has cooked long enough to set properly.
Cool the pie completely. At least 3 hours, ideally 4. Do not rush this step.
Use a deep-dish pie plate. The recipe calls for 6 cups of blueberries, and a standard pie plate may overflow. A deep-dish plate handles the volume with ease.

Read Also: Flaky Pie Crust Recipe

Serving Suggestions

A warm or room-temperature slice of blueberry pie is delicious on its own, but a few simple accompaniments take it over the top.

Vanilla ice cream is the classic partner. The cold, creamy sweetness plays perfectly against the warm, jammy filling, and the melting ice cream creates a little sauce of its own around the pie.

Freshly whipped cream is another excellent option if you want something lighter. A dollop of lightly sweetened whipped cream adds richness without overpowering the blueberries.

Here are more ways to serve and enjoy this pie:

Serve alongside a slice of Lemon Pound Cake for a blueberry-lemon dessert spread
Pair with a refreshing glass of Blueberry Hibiscus Lemonade for a full blueberry experience
Plate with a scoop of Protein Banana Ice Cream for a fun twist on the classic a la mode
Serve with a warm mug of coffee or tea for a cozy afternoon treat
Set out a wedge alongside a Berry Pavlova for a show-stopping summer dessert table
Add a drizzle of honey over the whipped cream for extra sweetness

Variations of Blueberry Pie

The classic version of this pie is hard to beat, but there are a few ways to customize it depending on what you have on hand or what flavor direction you want to take.

Each variation below keeps the base recipe intact and just changes a few details.

Mixed Berry Pie: Swap out 2 cups of the blueberries for raspberries, blackberries, or sliced strawberries. The additional fruit adds complexity and a little tartness that balances the sweetness beautifully.
Blueberry Lemon Pie: Double the lemon zest and add an extra tablespoon of lemon juice for a brighter, more citrus-forward flavor. This version pairs especially well with vanilla bean ice cream.
Blueberry Lavender Pie: Add 1 teaspoon of culinary lavender to the filling for a subtle floral note. This version is elegant and slightly sophisticated, perfect for dinner parties.
Crumble Top Blueberry Pie: Skip the top crust and make a buttery brown sugar and oat crumble topping instead. Combine 1 cup of rolled oats, 1/2 cup of brown sugar, 1/2 cup of flour, 1/2 teaspoon of cinnamon, and 6 tablespoons of cold butter cut into small pieces. Mix until crumbly and scatter over the filling before baking.
Frozen Blueberry Pie: If fresh berries aren’t available, use frozen blueberries straight from the freezer without thawing. Increase the cornstarch by 1 extra tablespoon to account for the extra moisture frozen berries release during baking.
Wild Blueberry Pie: Use wild blueberries, which are smaller and more intensely flavored than cultivated ones. The flavor is noticeably deeper and more complex. Reduce the sugar by 1 to 2 tablespoons since wild blueberries tend to be sweeter.

Storage and Reheating

Blueberry pie stores well at room temperature for a couple of days, and longer in the refrigerator. Proper storage keeps the crust from getting soggy.

Here is how to store and reheat this pie:

Room temperature: Cover the pie loosely with plastic wrap or a clean kitchen towel and store at room temperature for up to 2 days. The crust stays crisper this way than in the refrigerator.
Refrigerator: Wrap the pie tightly or store individual slices in an airtight container. It keeps in the refrigerator for up to 5 to 7 days.
Freezer (baked pie): Wrap the fully cooled pie tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Freezer (unbaked pie): Assemble the pie completely, including the lattice top, but do not add the egg wash. Wrap tightly and freeze for up to 3 months. Bake directly from frozen: start at 425°F for 20 minutes, then reduce to 375°F and bake for an additional 60 to 70 minutes until bubbling.
Reheating: Warm individual slices in a 350°F oven for 10 to 15 minutes to refresh the crust. Microwave reheating works in a pinch but softens the crust.

Another summer dessert worth making ahead: Cherry Cobbler with Cake Mix

Nutritional Facts

Per serving (1 slice, 1/8 of pie). These are estimates and will vary based on exact ingredients and brands used.

Nutrient	Amount per Serving
Calories	410 kcal
Total Fat	18g
Saturated Fat	8g
Cholesterol	45mg
Sodium	280mg
Total Carbohydrates	60g
Dietary Fiber	3g
Total Sugars	30g
Protein	4g
Vitamin C	12mg
Iron	1.5mg

Health Benefits of Key Ingredients

Blueberry pie is a treat, but some of the key ingredients bring real nutritional value to the table.

Enjoying this pie in moderation means you’re also getting a meaningful dose of antioxidants and other beneficial compounds.

Here is a closer look at what the main ingredients offer:

Blueberries: Rich in antioxidants, particularly anthocyanins, which give the berries their deep blue color. They support brain health, heart health, and immune function. Fresh blueberries are also a good source of vitamin C, vitamin K, and dietary fiber.
Lemon juice and zest: Packed with vitamin C, which supports immune health and helps the body absorb iron. Lemon zest contains plant compounds called limonoids that have antioxidant properties.
Cinnamon: Has been shown in studies to have anti-inflammatory properties and may help support blood sugar regulation. Even a small amount adds meaningful flavor without extra calories.
Allspice: Contains eugenol, a natural compound with antimicrobial and anti-inflammatory properties. It also contributes to the warming, complex flavor of the filling.
Eggs (in the egg wash): A good source of protein and healthy fats, plus vitamins B12 and D. The egg wash also contributes to the beautiful golden-brown color of the crust.

You might also enjoy: Blueberry Breakfast Muffins

FAQs About Blueberry Pie

1. Why is my blueberry pie filling runny?

A runny filling is usually caused by one of three things: not enough thickener, underbaking, or slicing before the pie has cooled.

Make sure you use the full amounts of both cornstarch and flour, bake until the filling is visibly and actively bubbling in the center, and then allow the pie to cool for at least 3 hours before slicing.

2. Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well in this recipe. Do not thaw them before using.

Add them directly to the filling mixture while still frozen and increase the cornstarch by an extra tablespoon to absorb the additional liquid frozen berries release during baking.

3. Do I have to make a lattice top?

Not at all. A solid top crust works perfectly fine.

If you use a solid top, cut 4 to 5 slits in the center of the dough to let steam escape during baking.

A crumble topping is also a delicious alternative if you want to skip the second crust altogether.

4. How do I keep the pie crust edges from burning?

The edges of the pie crust bake faster than the rest of the pie, so they can overbrown before the filling is done.

Halfway through baking, cover the edges loosely with strips of aluminum foil or a pie shield. Remove the foil for the last 10 minutes to let the edges get golden.

5. Can I make blueberry pie ahead of time?

Yes, this pie is great for making a day ahead. Bake it completely, let it cool fully, and store it at room temperature for up to 24 hours before serving.

You can also freeze the unbaked assembled pie for up to 3 months and bake it from frozen when needed.

Conclusion

Homemade blueberry pie is one of the most satisfying things you can pull out of the oven.

The smell alone as it bakes fills the entire kitchen with something that feels genuinely warm and celebratory.

And that first slice, with the thick jammy filling and the golden, shatteringly flaky crust, is just about perfect.

If you’ve been hesitant to try homemade pie, start here. The steps are manageable, the ingredients are simple, and the results are genuinely impressive.

Give this recipe a try and let me know how it turns out in the comments below. If you make it, I’d love to hear what you thought or see a photo of your beautiful lattice top.

Recommended:

Save on Pinterest Share on Facebook

Why You’ll Love This Blueberry Pie Recipe

Ingredients

Kitchen Equipment Needed

Recommended Products for This Recipe

1. Emile Henry Modern Classics Pie Dish

2. OXO Good Grips Pastry Blender

3. Nordic Ware Lattice Cutter Set

4. Bob’s Red Mill Organic Unbleached White Flour

Step-by-Step Instructions: How to Make Blueberry Pie

1. Make the Pie Dough

2. Prepare the Blueberry Filling

3. Preheat the Oven and Prep the Baking Setup

4. Roll Out the Bottom Crust

5. Roll Out the Top Crust (Lattice)

6. Assemble the Pie

7. Bake the Pie

8. Cool the Pie Completely Before Slicing

Tips for The Best Blueberry Pie

Serving Suggestions

Variations of Blueberry Pie

Storage and Reheating

Nutritional Facts

Health Benefits of Key Ingredients

FAQs About Blueberry Pie

1. Why is my blueberry pie filling runny?

2. Can I use frozen blueberries instead of fresh?

3. Do I have to make a lattice top?

4. How do I keep the pie crust edges from burning?

5. Can I make blueberry pie ahead of time?

Classic Homemade Blueberry Pie

Ingredients

Equipment

Method

Nutrition

Notes

Private Notes

Tried this recipe?

Conclusion

Related Posts