There’s nothing quite like the sweet-tart burst of fresh blueberries nestled in a flaky, buttery crust. This Blueberry Pie is a celebration of summer’s finest flavors, with a golden crust that crumbles perfectly with every bite.
In just 45 minutes of prep and 50 minutes of baking, you’ll create a dessert that’s as beautiful as it is delicious. The juicy filling, lightly sweetened and spiced, pairs wonderfully with the rich, melt-in-your-mouth crust. It’s a treat that’s sure to impress at any gathering or simply as a cozy indulgence at home.
Each slice offers a harmonious blend of textures—crisp crust, tender berries, and a hint of gooey syrup. Packed with 4g of fiber and a boost of vitamin C, this pie is as wholesome as it is decadent. Whether served warm with a scoop of vanilla ice cream or enjoyed at room temperature, it’s a dessert that brings comfort and joy. Perfect for sharing, this 8-slice pie is a crowd-pleaser that’s worth every minute of its 1 hour 35 minutes total time.
Ingredients for Blueberry Pie
- 2 pie crusts (use store-bought or make your own; double the recipe if homemade)
- 5 heaping cups (730 g) fresh blueberries (washed and picked over, just over 1.6 lbs)
- 3 Tablespoons cornstarch
- ⅔ cup (135 g) granulated sugar
- ¼ teaspoon salt
- 1 ½ Tablespoons lemon juice
- 1 egg (for egg wash)
- 2 teaspoons water (for egg wash)
- 1 ½ Tablespoons butter (cut into small pieces)
- Granulated sugar (for sprinkling, optional)
Step-by-Step Instructions
- Prepare the pie crust: Make your pie crust according to recipe instructions (skip if using store-bought). Chill as directed.
- Preheat the oven: Set to 375°F (190°C).
- Mix the filling: In a large bowl, combine blueberries, cornstarch, sugar, salt, and lemon juice. Stir well and set aside.
- Roll out the first crust: On a floured surface, roll one pie crust into a 12” circle. Place it in a 9” pie plate, leaving excess dough hanging over the edges.
- Make the egg wash: Whisk together the egg and water. Brush the pie crust lightly with the egg wash.
- Add the filling: Stir the blueberry mixture once more, then pour it evenly into the pie dish. Dot the top with butter pieces.
- Prepare the lattice: Roll out the second pie crust into a 12” circle. Cut 1” strips and weave them into a lattice pattern over the filling.
- Finish the edges: Trim excess dough from the lattice strips. Fold the overhanging dough from the first crust over the edges of the lattice.
- Brush and sprinkle: Brush the lattice with egg wash and sprinkle generously with granulated sugar, if desired.
- Bake: Place the pie on the center rack of the oven. Bake for 50 minutes or until the crust is golden brown and the filling is bubbling.
- Cool and serve: Allow the pie to cool before slicing. Serve with vanilla ice cream or whipped cream, if desired.
Perfect Pairings: Serving Suggestions
This Blueberry Pie is a classic dessert that shines on its own, but it’s even better with a few extras. Serve it warm with a scoop of vanilla ice cream for a creamy contrast to the tart blueberries. For a lighter option, try a dollop of homemade whipped cream or a drizzle of caramel sauce. It’s also delicious with a cup of hot coffee or tea for a cozy treat.
Keep It Fresh: Storage and Reheating Tips
Store your Blueberry Pie at room temperature for up to 2 days, covered loosely with foil or plastic wrap. For longer storage, refrigerate it for up to 5 days. To reheat, place a slice in the oven at 300°F (150°C) for about 10 minutes, or until warmed through. Avoid microwaving, as it can make the crust soggy.
Mix It Up: Recipe Variations
Want to try something different? Swap out the blueberries for a mix of raspberries and blackberries for a berry medley pie. For a citrus twist, add a teaspoon of lemon zest to the filling. If you’re feeling adventurous, sprinkle a pinch of cinnamon or nutmeg into the sugar mixture for a warm, spiced flavor.
Time-Saving Hacks
Short on time? Use store-bought pie crust to skip the chilling and rolling steps. You can also prepare the blueberry filling a day ahead and store it in the fridge. When ready to bake, simply assemble and pop it in the oven. These shortcuts still deliver a delicious pie with minimal effort!
Essential Equipment Guidance
To make this recipe a breeze, you’ll need a 9-inch pie plate, a rolling pin for the crust, and a pastry brush for the egg wash. A pizza cutter or pastry wheel makes cutting lattice strips quick and easy. Don’t forget a large mixing bowl for tossing the blueberries—it’s a lifesaver!
Blueberry Pie
Ingredients
Pie Crust
- 2 Pie crust recipe (you will need two standard sized pie crusts, you can use store-bought or click the link to make my easy pie crust, the recipe will need to be doubled)
Blueberry Filling
- 5 heaping cups fresh blueberries washed and picked over (just over 1.6 lbs)
- 3 Tablespoons cornstarch
- ⅔ cup granulated sugar (135 g)
- ¼ teaspoon salt
- 1 ½ Tablespoons lemon juice
Egg Wash
- 1 egg
- 2 teaspoons water
Topping
- 1 ½ Tablespoons butter cut into small pieces
- Granulated sugar for sprinkling
Instructions
- First make your pie crust according to recipe instructions (in link in Ingredients). Allow to chill as instructed (skip this step if using store-bought pie crust).
- Preheat oven to 375F (190C).
- While pie dough is chilling, combine blueberries, cornstarch, sugar, salt, and lemon juice in a large bowl. Stir well until ingredients are well-combined, then set aside until your pie dough is finished chilling.
- Once dough has chilled, place one pie crust on a clean, floured surface and roll out into a 12” circle and place into a 9” pie plate (there should be some dough left hanging over the sides of the pie plate, this is good, don’t trim it, you’ll need it later).
- Whisk together your egg and 2 teaspoons of water to make an egg wash. Use a pastry brush to gently brush the pie crust. Set egg wash aside, you’ll need it again a bit later on.
- Give your berries one more stir and then pour evenly into pie dish. Dot the top of the berry layer with your butter pieces.
- Roll out your second pie crust to a 12” circle. To make a lattice-designed topping, use a knife, pizza cutter, or pastry wheel (see link above recipe for the one I used) and cut 1” strips out of the pie dough.
- Follow the photo instructions in the post above to make a lattice pattern by evenly spacing 5 pie strips horizontally and weaving vertical strips through pie dough (see photo in post or see the video below the recipe for visual).
- Trim excess pie dough from the strips and then take the excess pie dough (hanging over the pie plate from the first crust you placed) and fold that over the edge of the strips (again, see photo or video for visual guidance).
- Brush lattice topping with egg wash. Generously sprinkle with granulated sugar, if desired.
- Transfer to center rack of 375F (190C) oven and bake for 50 minutes or until crust is golden brown and center of pie is bubbling.
- Allow to cool before slicing and enjoying! If desired, top with vanilla ice cream or homemade whipped cream!