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 so wonderfully nostalgic and comforting about a homemade pie fresh from the oven. This Blueberry Pie Recipe is bursting with juicy berries and just the right balance of sweetness, making it one of my all-time favorites to bake and share.

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

This blueberry pie has become a go-to for me because it strikes that perfect chord of a flaky, buttery crust combined with a luscious, tangy-sweet filling. Every time I make it, friends and family can’t get enough, and I think you'll feel the same.

Simple, quality ingredients: Using fresh blueberries and a homemade crust makes all the difference in flavor and texture.
Perfect balance of flavors: The lemon zest and juice brighten up the sweetness of the berries beautifully.
Flaky lattice crust: The woven top isn’t just pretty—it crisps up to add a delightful bite with each slice.
Great for all occasions: Whether it’s a casual family dinner or a special gathering, this pie never disappoints.

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

Choosing the right ingredients is crucial for a pie that really sings. Each element here has a purpose, working together for a harmonious result you’ll want to make again and again.

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: Dusting your surface prevents sticking and helps you handle delicate dough easily.
Flaky pie dough: This is the soul of your pie—homemade if you have time, but store-bought works too for convenience.
Fresh blueberries: The star ingredient; their natural sweetness and juiciness are unmatched when fresh.
Granulated sugar: Sweetens the filling without overwhelming the berry flavor.
Cornstarch: Thickens the blueberry juices so your pie slices beautifully and isn’t runny.
Lemon zest: Adds fragrant brightness that elevates the berries’ flavor.
Lemon juice: Balances sweetness and enhances the berries’ natural tartness.
Kosher salt: Just a pinch to bring out all the other flavors.
Large egg and water: Combined as egg wash to brush over the crust for a 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

I love that this blueberry pie recipe is a flexible canvas. Over the years, I’ve tossed in a few tweaks here and there depending on what’s on hand or the occasion—and you can too, without losing any of the classic charm.

Variation: Sometimes, I swap half the blueberries with blackberries or raspberries for a mixed berry twist—it adds a lovely depth of flavor and color.
Dietary swap: If you’re avoiding refined sugars, substituting coconut sugar works well though the pie turns out a bit darker.
Crust options: Using a gluten-free crust works fine, just be gentle with handling since some are less sturdy.
Extra zest: For a more pronounced citrus note, add a teaspoon of orange zest along with the lemon or a splash of vanilla extract into the filling.

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

Step 1: Prepping the Crust

First thing I do is roll out one pie crust into about a 12-inch circle, just enough to cover my 9-inch pie pan with some overhang. I press it gently into the pan's bottom and up the sides—no stretching because that can shrink during baking. The second pie crust goes on parchment paper, rolled to around 11 inches, which I chill while the oven preheats. Keeping the dough cold is key for that flaky texture!

Step 2: Mixing the Filling

I toss fresh blueberries, sugar, cornstarch, lemon zest and juice, and a pinch of salt in a big bowl. I like to use my fingers a bit here to break up any sugar clumps—makes the filling super smooth. This step is where the magic is; the cornstarch thickens the juices to keep your pie from being soggy.

Step 3: Assembling the Pie

Next, I brush the bottom crust with a thin layer of egg wash—it’s a little trick I picked up to keep the crust from getting soggy under the filling. Then, I pour in the blueberry mixture, spreading it out evenly. For the topping, I slice the second dough into 1-inch strips and carefully weave a lattice pattern on top. Brushing another layer of egg wash over the lattice and edges gives that beautiful golden sheen when baked.

Step 4: Baking to Perfection

Pop the pie on a foil-lined baking sheet and bake at 425°F for 15 minutes, then lower the oven to 375°F for another 45 to 50 minutes. I watch for those glorious bubbling juices—it’s the best sign your filling is perfectly cooked. After baking, I let my pie cool completely for at least 3 hours. This waiting game is tough, but it helps the filling set perfectly so your slices stay intact.

Top Tip

From many pies and a few learning moments, these tips have saved me from common blueberry pie pitfalls, so I hope they help you get it just right the first time—or every time!

Cold Dough Matters: Always chill your dough before baking—warm dough leads to tough crusts.
Don’t Skip the Egg Wash: It seals in moisture and gives your pie that gorgeous golden color.
Use a Baking Sheet: Placing the pie on a lined baking sheet helps catch drips and keeps your oven clean.
Timing Is Everything: Waiting for the filling to cool completely before slicing avoids a runny mess on your plate.

How to Serve Blueberry Pie Recipe

Garnishes

I usually keep it classic with a scoop of vanilla ice cream or a dollop of whipped cream. Occasionally, I sprinkle a little powdered sugar over the crust right before serving—it adds a pretty touch and subtle sweetness that pairs perfectly with the tart berries.

Side Dishes

This pie is so rich in flavor it shines on its own, but if you want to round out a meal, I love pairing it with a light green salad or a cheese platter to balance the sweetness in a casual gathering.

Creative Ways to Present

For a festive touch, I've decorated the lattice top with small leaf shapes cut from extra dough before baking, especially around holidays. You can also serve individual slices in pretty glass dishes with extra blueberries and a sprig of fresh mint for an elegant look.

Make Ahead and Storage

Storing Leftovers

I let the pie cool completely, then cover it loosely with foil or a pie dome and keep it at cool room temperature for up to three days. The crust stays nicely flaky without getting soggy when stored this way.

Freezing

Freezing blueberry pie works well if you wrap it tightly in plastic wrap and then a layer of foil. When I freeze it, I thaw it overnight in the fridge before reheating. The texture holds up surprisingly well!

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes. This refreshes the crust’s crispness and warms the filling perfectly, almost like it just came out of the oven.

Frequently Asked Questions:

Can I use frozen blueberries in this Blueberry Pie Recipe?

Yes, you can! Just thaw them completely and drain excess juice before mixing with the sugar and cornstarch to prevent a soggy crust.

How do I prevent a soggy bottom crust?

Brushing the bottom crust with egg wash before adding the filling helps seal the crust, plus chilling the dough before baking and baking on a baking sheet help avoid sogginess.

Why is it important to let the pie cool before slicing?

Letting the pie cool for at least 3 hours allows the filling to set properly, so when you slice it, the blueberries don’t run all over the plate. It gives you those perfect, neat slices.

Can I make this Blueberry Pie Recipe ahead of time?

Absolutely! You can bake it a day before your event. Just let it cool completely, cover it, and store at room temperature. It’s best eaten within three days.

Final Thoughts

This Blueberry Pie Recipe is one of those classics that never goes out of style, and I hope it becomes a staple in your baking repertoire like it has in mine. There's a special kind of joy in sharing a homemade pie straight from your oven—it’s warmth, sweetness, and a little bit of magic all wrapped up in every slice. Trust me, once you try this, it’ll be on heavy rotation in your kitchen too!