There’s something about a blueberry pie recipe that feels like a reset button. I can bake it in the middle of summer when blueberries taste like sunshine, or I can bake it in winter when I need my kitchen to smell warm and familiar. Either way, I get that same moment when the filling starts bubbling and the crust turns deeply golden. In this article, I’ll walk you through the crust, the filling, the bake, and the cooling step that gives you clean slices—plus the answers to the blueberry pie questions everyone asks.
Blueberry Pie Recipe That Tastes Like Summer
The first time I trusted a lattice top
I still remember the first blueberry pie recipe I made on my own. I had a mountain of blueberries on the counter, flour on my sleeves, and a chilled pie dough disk that felt a little too firm. I wanted a classic lattice, so I cut strips that weren’t quite the same width and wove them anyway. Halfway through, I worried the top looked messy. Still, I brushed on egg wash, sprinkled coarse sugar, and slid the pie into the oven.
When the timer rang, the crust looked deeply golden and the filling bubbled through every opening like glossy purple jam. The whole kitchen smelled like butter, warm fruit, and a hint of lemon. I let the pie cool, sliced it too early, and watched the filling run. Even so, everyone grabbed a fork and smiled. That day taught me that a great blueberry pie recipe isn’t about perfect weaving. It’s about good dough, bright berries, and the patience to let everything set.
Now I bake this blueberry pie recipe when I want a dessert that feels celebratory without feeling fussy. It fits summer cookouts, holiday tables, and quiet weekends when you want your home to smell cozy. And when I’m already in a blueberry mood, I’ll follow it up with my lemon blueberry bundt cake for another sunny bake that slices beautifully.
What makes this blueberry pie recipe worth repeating
This blueberry pie recipe works because it treats the filling like a real recipe, not an afterthought. Lemon zest lifts the berries, a tiny pinch of cinnamon and allspice adds warmth, and cornstarch helps the juices thicken into clean, sliceable layers. You’ll also chill the lined bottom crust, which keeps the butter cold and helps the crust stay flaky instead of slumping.
In the next parts, I’ll show you how to toss the blueberries so every berry gets coated, how to weave a lattice without stress, and how to spot “done” by watching for confident bubbling. I’ll also explain the cooling window that turns runny slices into neat wedges. If you want a simpler berry dessert while you build pie confidence, my blueberry cobbler gives you the same bubbling comfort with fewer steps, yet plenty of wow. Either way, you’ll end up with pie that tastes bright, buttery, and completely homemade.
Ingredients That Build a Perfect Blueberry Pie Recipe
Choosing blueberries and balancing sweetness
This blueberry pie recipe starts with the fruit, so I always focus on flavor first. You’ll use 2 pounds (about 6 cups) blueberries, and you can go fresh or frozen depending on the season. Fresh berries give you the brightest pop and the quickest bake. Still, frozen berries work beautifully when you keep them frozen until they go into the bowl. In other words, don’t thaw them, because thawed berries release extra juice too early and can water down your filling.
Here’s what you’ll need for the filling:
- 2 pounds (900g) fresh blueberries (about 6 cups)
- 2/3 cup (130g) granulated sugar
- 1/4 cup (30g) cornstarch
- 2 teaspoons lemon zest
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/8 teaspoon fine sea salt
- 1 tablespoon (14g) butter, cut into small squares
If your blueberries taste tart (which happens more often in winter), you can bump the sugar slightly so the filling tastes balanced, not sharp. I also love using lemon zest because it makes the blueberries taste more vibrant without making the pie taste lemony. If you want a berry breakfast while your pie chills, my blueberry muffins keep the same cozy theme going.
What you need for the crust and topping
This blueberry pie recipe uses a double crust, which means you’ll need enough dough for the bottom and the lattice top. The pie feels extra special with that golden weave, and the sugar sprinkle makes the crust lightly crisp.
Here’s what you’ll need for the crust + finish:
- 1 (9-inch) double crust homemade pie crust (top + bottom)
- 1 egg yolk
- 1 tablespoon heavy cream
- 1 tablespoon coarse sugar (for the top)
To avoid clumps, whisk the sugar, cornstarch, zest, spices, and salt together before adding the blueberries. Then toss gently until every berry looks lightly coated. That step helps the filling thicken evenly in the oven.
Cornstarch gives this blueberry pie recipe that clear, glossy set that slices neatly once the pie cools, and the Bob’s Red Mill guide to cornstarch uses is a helpful reference if you like understanding why this thickener works so well in fruit fillings.
Assemble the Crust and Lattice for a Classic Blueberry Pie Recipe
Prepare the bottom crust the right way
A flaky bottom crust sets the foundation for this blueberry pie recipe, so it’s worth taking your time. Start with one chilled dough disk and roll it into a circle about 12 inches wide. Rotate the dough a quarter turn every few rolls, and dust with flour only when you need it. This keeps the dough smooth, prevents sticking, and helps you avoid drying it out.
Next, lift the dough into your 9-inch pie dish and press it gently into the bottom and sides. Don’t stretch the dough to make it fit. Stretching causes shrinkage in the oven, and the crust can pull down the sides as it bakes. Leave the edges untrimmed for now, then slide the pie dish into the refrigerator while you prepare the filling. That chill keeps the butter in the dough cold, which helps the crust bake up flaky instead of soft.
Now make the filling in a large bowl. Whisk together the sugar, cornstarch, lemon zest, cinnamon, allspice, and salt until the mixture looks evenly blended. Add the blueberries and toss gently until the berries are lightly coated. Pour the filling into your chilled crust, then return the pie to the fridge while you work on the lattice. Keeping the filling cold at this stage helps the pie hold its structure and improves the final texture after baking.
If you want extra confidence with rolling, fitting, and baking pie dough, the King Arthur Baking pie baking guide explains crust basics in a clear, step-by-step way that pairs perfectly with this blueberry pie recipe.
If you love fruit pies with warm spice notes, you might also enjoy my apple cranberry pie, it carries that same cozy, home-baked feel.
Weave a lattice top without stress
Roll out the second dough disk to a similar size, then cut strips about ¾ inch wide. Lay five strips across the pie, parallel and evenly spaced. To weave the lattice, fold back the second and fourth strips, place one strip across the pie in the opposite direction, then unfold the folded strips back into place. Next, fold back the first, third, and fifth strips, place another strip across, and unfold again. Repeat the pattern until the lattice covers the top.
Trim excess dough so you have about 1 inch of overhang. Fold the lattice edges and bottom crust under to create a thicker border, then crimp to seal. Dot the filling with small squares of butter, since butter adds richness and helps the bubbling filling look glossy through the lattice openings.
Whisk the egg yolk with heavy cream and brush it over the lattice. Sprinkle coarse sugar on top for crunch and a sparkling finish. Then chill the pie for 10 minutes before baking so the lattice stays sharp and holds its shape when it hits the heat. And if you ever want a simpler berry dessert, my blueberry cobbler delivers the same bubbling comfort with fewer steps.
Bake, Cool, Serve, and Store Your Blueberry Pie Recipe
Bake for a golden crust and fully set filling
The bake is where this blueberry pie recipe becomes sliceable instead of soupy, so watch for bubbling as your true sign of doneness. Start by placing an oven rack in the lower third and setting a baking sheet on it. The hot sheet catches drips and helps the bottom crust bake through. Preheat the oven to 400°F (204°C) while the pie chills.
Set the pie on the hot baking sheet and bake for 20 minutes. Then reduce the oven to 350°F (177°C) and continue baking for 35 to 45 minutes. You’ll know the pie is ready when the crust turns deep golden and the filling bubbles vigorously through the lattice openings. Those strong bubbles matter because cornstarch only thickens fully once it reaches that bubbling stage. If the edges brown too quickly, cover the rim with foil and keep baking until the center bubbles with confidence.
After baking, resist the urge to cut right away. A hot pie looks set, yet the filling still needs time to finish thickening. For the cleanest slices, cool the pie on a rack for 2 to 3 hours. That cooling window transforms the filling from loose and runny into glossy and neatly sliceable. If you want another blueberry dessert that serves warm and fast, my blueberry muffins make a lovely backup plan while the pie cools.
Serving, storage, and frozen blueberry notes
Once cooled, serve this blueberry pie recipe as-is, or dress it up with vanilla ice cream or a drizzle of French vanilla sauce for an extra-silky finish. If you want the pie warm, reheat slices briefly in a 300°F oven until just heated through, because gentle heat keeps the crust crisp.
For storage, cover the pie and keep it on the counter for up to 2 days, or refrigerate it for up to 5 days. Wrap it well with plastic wrap or use an airtight container so the filling stays fresh and the crust doesn’t dry out. You can also freeze the baked pie for up to 3 months. Wrap it tightly in plastic wrap and foil, then thaw overnight in the fridge before serving.
If you use frozen blueberries in this blueberry pie recipe, don’t thaw them first. Frozen berries add extra chill and extra moisture, so the bake may take a bit longer. Keep baking until you see strong bubbling in the center—then you’ll still get that thick, jammy set.
Blueberry Lattice Pie
Ingredients
Equipment
Method
- Roll out one chilled dough disk into a 12-inch circle and fit it into a 9-inch pie dish without stretching. Refrigerate while you make the filling.
- In a large bowl, whisk sugar, cornstarch, lemon zest, cinnamon, allspice, and salt until combined. Add blueberries and gently toss to coat.
- Pour filling into the chilled bottom crust and refrigerate while you prepare the lattice.
- Roll out the second dough disk, cut into ¾-inch strips, and weave a lattice over the filling.
- Trim excess dough, fold edges under, and crimp to seal. Dot exposed filling with butter.
- Whisk egg yolk with heavy cream, brush over crust, and sprinkle coarse sugar. Chill pie for 10 minutes.
- Place a baking sheet on the lower oven rack and preheat oven to 400°F (204°C).
- Bake pie on the hot baking sheet for 20 minutes, then reduce heat to 350°F (177°C) and bake 35–45 minutes more, until crust is golden and filling bubbles vigorously.
- Cool 2–3 hours before slicing so the filling sets.
Nutrition
Notes
If crust edges brown too quickly, cover with foil and continue baking until the center bubbles confidently.
Store covered at room temperature up to 2 days or refrigerate up to 5 days.
Freeze baked pie up to 3 months, tightly wrapped in plastic wrap and foil. Thaw overnight in the fridge.
From your stove to our hearts
share your delicious take!FAQs About Blueberry Pie Recipe
What makes a great blueberry pie?
A great blueberry pie starts with a flaky, well-chilled crust and a filling that thickens fully. Bake until the filling bubbles strongly through the lattice, then cool the pie completely so the slices hold their shape. Lemon zest also boosts the blueberry flavor, so the pie tastes bright instead of flat.
What is the secret ingredient in blueberry pie?
Lemon zest acts like the secret ingredient in this blueberry pie recipe. It lifts the berries and adds freshness without making the filling taste lemony. A tiny pinch of cinnamon and allspice also adds depth without overpowering the fruit.
What is the best thickener for berry pies?
Cornstarch works beautifully for berry pies because it creates a glossy, clean set once the filling reaches a full bubble in the oven. It also keeps the flavor clear and the slices neat after cooling.
Can you use frozen blueberries instead of fresh in a pie?
Yes, you can use frozen blueberries in a blueberry pie recipe, but don’t thaw them first. Add them straight from the freezer, and expect a slightly longer bake. Keep baking until you see confident bubbling in the center.
Conclusion
This blueberry pie recipe delivers everything you want from a classic: a buttery, golden crust, a bright berry filling, and slices that actually hold together. When you chill the crust, coat the berries evenly with sugar and cornstarch, and bake until the filling bubbles boldly, you build the thick, jammy texture that makes blueberry pie unforgettable.
Then you let time do the final step—cooling the pie fully so the filling sets into clean wedges instead of runny puddles. Serve it plain, add vanilla ice cream, or drizzle a little French vanilla sauce when you want something extra cozy. Once you bake it this way, you’ll reach for this blueberry pie again and again, because it tastes homemade in the best possible way.
