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

Nothing quite beats the sweet aroma of freshly baked berries wrapped in golden crust. This Blueberry Pie Recipe blends juicy blueberries with a flaky lattice crust that’s sure to impress, whether you're making it for a cozy afternoon or a lively family dinner.

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 have a soft spot for this blueberry pie because it balances simplicity and elegance perfectly. It’s not just dessert — it’s a little celebration wrapped in warm, comforting flavors that everyone at the table will enjoy.

Fresh & Flavorful: Using fresh blueberries with lemon zest and juice elevates the natural tartness, giving the pie a vibrant, bright flavor you’ll notice right away.
Flaky Pie Crust: Whether you make your own dough or use store-bought, the crust becomes beautifully tender and golden with just the right amount of crispness.
Lattice Top Magic: The classic lattice pattern lets steam escape and shows off the gorgeous filling — plus, it’s fun to assemble once you get the hang of it!
Reliable Every Time: The filling thickens perfectly using cornstarch, so you get a slice that holds together beautifully without being gooey or runny.

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 works in harmony to create the best texture and flavor balance. Choosing quality fresh blueberries and the right thickener are key to success here.

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: For dusting the surface while rolling out the dough, to prevent sticking.
Flaky Pie Dough: Whether homemade or store-bought, this is the foundation of your pie — opt for chilled dough for easier handling and flakier results.
Fresh blueberries: The star of the show — make sure they’re ripe and dry for the best juicy and sweet filling.
Granulated sugar: Balances the natural tartness of blueberries without overpowering them.
Cornstarch: The secret to a perfectly set filling without altering flavor or texture.
Lemon zest and juice: Adds a fresh, tangy brightness that brings the berries to life.
Kosher salt: Enhances flavor depth and balances sweetness.
Large egg & water (for egg wash): Gives the crust that glowing golden finish we all love.

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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 experimenting a bit with this blueberry pie recipe depending on the season or mood, and you should too. It’s flexible enough to add your own twist without losing the classic charm.

Variation: One time, I swapped half the blueberries for fresh blackberries to make the flavor a touch more complex — it was a hit and still baked beautifully!
Lower sugar: If you prefer a less sweet pie, reduce the sugar slightly; just be sure to keep enough for the filling to set nicely.
Gluten-free crust: Using a gluten-free pie dough works well and lets you enjoy this dessert without fuss.
Spiced twist: Adding a pinch of cinnamon or nutmeg gives the filling a warm hint perfect for fall baking.

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

Step 1: Prepare the Pie Crust

First, roll out one pie crust to a 12-inch round and gently transfer it to your pie pan, pressing it evenly into the bottom and up the sides. Roll out the second crust on parchment paper to an 11-inch round, then refrigerate both while you preheat the oven. Keeping the dough cold helps it stay flaky as it bakes.

Step 2: Mix the Juicy Blueberry Filling

In a large bowl, stir together the fresh blueberries, sugar, cornstarch, lemon zest and juice, plus salt. I find breaking the sugar clumps lightly with my fingers helps the filling blend more evenly, so don’t be shy to get in there!

Step 3: Assemble Your Pie

Brush the bottom crust with a thin layer of egg wash — save the rest for the top. Spread the blueberry filling evenly inside the crust. Then cut the second dough into 1-inch strips for the lattice top. Weave the strips into the classic lattice pattern and trim the edges, crimping to seal the pie. Brush the top crust with egg wash for that stunning golden shine.

Step 4: Bake to Perfection

Start baking at 425°F for 15 minutes, then lower the temperature to 375°F and continue baking until you see the filling bubbling actively and the crust turns golden — about 45 to 50 minutes more. I always wait at least 3 hours for it to cool completely before slicing, so the filling sets just right and you get those perfect slices without sloppiness.

Top Tip

Through years of baking blueberry pie, I’ve learned a few simple things that make all the difference for a perfectly flakey crust and a luscious filling every time.

Chill Your Dough: Always refrigerate your pie dough before rolling and during assembly to keep it from getting too soft and tricky to handle.
Don’t Rush Cooling: Let the pie cool fully — three hours is my magic number — so the cornstarch sets and the filling firm up, making it slice cleanly.
Lattice Weaving Made Simple: Fold back alternate strips to lay the next strips beneath; it’s easier than it looks and makes for a beautiful crust pattern.
Use a Baking Sheet: Placing the pie on a foil-lined baking sheet catches any drips and keeps your oven clean — a life saver!

How to Serve Blueberry Pie Recipe

Garnishes

I love serving this pie with a simple scoop of vanilla ice cream or a dollop of freshly whipped cream — it adds the perfect creamy contrast to the juicy berries and flaky crust.

Side Dishes

This blueberry pie pairs wonderfully with a light, crisp salad if you’re serving it as part of a lunch or dinner. For a cozy dessert, a cup of freshly brewed coffee or herbal tea completes the experience perfectly.

Creative Ways to Present

For special occasions, I love dusting the pie with powdered sugar after baking or adding edible flowers on the whipped cream topping — it makes the pie look extra festive and inviting.

Make Ahead and Storage

Storing Leftovers

I usually cover the pie with foil or plastic wrap and keep it at room temperature for up to 3 days. It tastes even better the next day as the flavors settle in, but just make sure it’s covered well to stay fresh.

Freezing

Freezing slices wrapped tightly in plastic wrap and foil works great if you want to save portions for later. Just thaw in the fridge overnight when you’re ready — the crust will still be deliciously flaky.

Reheating

To reheat, I pop a slice in a 350°F oven for about 10 minutes to warm it through and refresh the crust’s crispness. Avoid microwaving if you want to keep the crust from getting soggy.

Frequently Asked Questions:

Can I use frozen blueberries for this pie recipe?

Frozen blueberries can be used in a pinch, but be sure to thaw and drain them well to avoid excess moisture that can make the filling runny. You might also want to add a bit more cornstarch to help thicken the filling.

How do I keep the pie crust from getting soggy?

Brushing the crust with egg wash helps create a barrier that prevents sogginess. Also, baking the pie on a preheated baking sheet and ensuring the pie cools thoroughly helps the crust stay crisp.

Can I prepare the pie dough from scratch for this recipe?

Absolutely! A homemade flaky pie dough adds a wonderful texture and flavor. Just be sure to keep your dough cold, work quickly, and chill it before baking for best results.

What’s the best way to make a lattice top if I’m a beginner?

Start by cutting even strips, then lay every other strip across the pie. Fold back those strips halfway and weave the remaining strips through, folding them back one by one. There are plenty of visual tutorials online that really help, too!

Final Thoughts

This Blueberry Pie Recipe has been a staple in my kitchen whenever I want to make something that feels like a warm hug on a plate. It’s approachable but always impresses guests and family alike. I hope you try it soon — I promise, it’s a slice of happiness!