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

Imagine biting into a warm, flaky crust filled with bursting, juicy berries—it's what makes this Blueberry Pie Recipe so irresistibly special. Its perfect balance of sweet and tangy flavors always draws me back to the kitchen, and I know you’ll love making it your own too.

The image shows a cherry pie with a golden-brown lattice crust on top, placed in a clear glass pie dish. The crust has a rough, flaky texture with crimped edges around the rim. Inside the pie, deep red and purple whole cherries fill the inside, visible through the gaps of the woven crust strips. One slice is missing, revealing the juicy, glossy cherry filling that looks thick and rich. The pie is set 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

This recipe has become a favorite in my home because it’s straightforward yet delivers that bakery-worthy blueberry pie that everyone raves about. Plus, it uses simple ingredients that you likely have on hand, making it an easy and satisfying bake any time.

Flavor Harmony: The combination of fresh blueberries with lemon zest and juice creates a vibrant filling that’s perfectly balanced.
Lattice Crust Beauty: The classic lattice top not only looks impressive but bakes to a golden, flaky finish that's wonderfully textured.
Make-Ahead Friendly: You can prepare this pie ahead of time with ease, which is perfect when planning for gatherings or a special treat.
Simple Ingredients: No fancy or hard-to-find items needed, making it approachable even for first-time pie bakers.

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

Each ingredient in this blueberry pie plays its part beautifully—from the pie crust that cradles the filling to the cornstarch that thickens the juicy berries. Here’s a quick look at why I choose each one:

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 with flour prevents sticking and helps roll out the pie dough evenly.
Flaky pie dough: Whether homemade or store-bought, a flaky crust makes all the difference for texture and taste.
Fresh blueberries: Using fresh berries gives you that bright, natural sweetness and tartness that's essential for this pie.
Granulated sugar: Sweetens the filling while balancing the tart berries.
Cornstarch: Acts as a thickener to keep your filling from being runny.
Lemon zest and juice: Adds fresh citrus notes that elevate the blueberries beautifully.
Kosher salt: Enhances all the flavors without overpowering.
Large egg and water (for egg wash): This combo gives your crust that gorgeous golden color and helps seal the lattice top.

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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

One of my favorite things about this Blueberry Pie Recipe is how easy it is to tweak depending on your taste or ingredients at hand. I’ve played around with it a lot, and it always turns out great.

Variation: I sometimes swap half the blueberries for fresh blackberries for a richer berry flavor and a slightly deeper color that’s stunning in slices.
Dietary tweak: For a gluten-free option, I’ve used gluten-free pie crusts with excellent results—just make sure to adjust baking time slightly if needed.
Sweetener swap: If you prefer less sweetness, feel free to cut down the sugar slightly or substitute with coconut sugar for a subtle caramel note.
Crust style: I’ve done full lattice, solid top with slits, and even mini individual pies with the same filling—each way brings a fun twist.

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

Step 1: Prepare Your Pie Shell

First things first, roll out your bottom crust to about 12 inches and gently press it into a 9-inch pie pan, making sure it fits snugly against the sides and bottom with no air pockets. If you’re using store-bought dough, thaw it fully and roll lightly with some flour to prevent sticking. Once that’s done, roll out your top crust on parchment paper so it’s easier to handle and chill both crusts in the fridge while you preheat the oven. This chilling step helps maintain a flaky crust after baking—trust me, it’s worth the wait.

Step 2: Mix the Juicy Blueberry Filling

In a large bowl, combine your fresh blueberries with sugar, cornstarch, lemon zest, lemon juice, and a pinch of kosher salt. I like to use my fingers to break up any sugar clumps because it helps the filling set and bakes up even. Give everything a gentle toss—don’t overmix or the berries may break down too much. This filling is the star here, so make sure those flavors are well combined.

Step 3: Assemble and Create the Beautiful Lattice

Brush a thin layer of egg wash on the bottom crust to help seal in moisture, then pour in your blueberry filling, spreading it evenly. Now for the fun part: weaving the lattice top. Cut your top dough into 1-inch strips on the parchment paper, then place every other strip evenly across the filling. Carefully fold back the alternates and lay the remaining strips perpendicular, weaving them like a basket. Crimp the edges to seal everything nicely. Brush the whole crust generously with the leftover egg wash—that crust glow is non-negotiable here.

Step 4: Bake to Perfection

Pop your pie onto a baking sheet lined with foil or parchment (this catches any drips) and bake it in a 425°F oven for 15 minutes to set the crust. Then lower the heat to 375°F and continue baking for 45 to 50 minutes, or until the filling is bubbling vigorously and registers at about 203°F if you’re using a thermometer. The crust should be golden and crisp. Cool it completely for at least 3 hours—this step is key so the filling sets beautifully for that clean slice.

Top Tip

From my experience with making this Blueberry Pie Recipe many times, a few little tricks have consistently made the biggest difference. These tips come straight from those 'aha' moments in the kitchen.

Chill Your Dough Properly: Always chill both the bottom and top crust before baking—it keeps the fat solid and results in a flakier crust instead of a soggy one.
Don’t Skip the Egg Wash: An egg wash makes your crust shine and helps lock in moisture, so it’s worth the extra step.
Even Strips for Lattice: Use a ruler or pizza cutter for even strips, which makes weaving the lattice much easier and your pie looks more polished.
Cool Completely Before Slicing: I know it’s tempting, but if you cut too soon, the juice will run everywhere. Waiting makes serving neater and tastier.

How to Serve Blueberry Pie Recipe

Garnishes

I love serving this pie with a generous scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream—the cold creaminess beautifully contrasts with the warm, tart berries. Sometimes I sprinkle fresh mint leaves on top for a fresh pop of color and subtle aroma that impresses guests.

Side Dishes

Pair this blueberry pie with a simple green salad or a cheese board if you’re serving it as part of a larger meal. For brunch, it’s delightful alongside crispy bacon and scrambled eggs—a perfect balance of sweet and savory.

Creative Ways to Present

For special occasions, I’ve used mini tart pans to create individual blueberry pies that look charming on a dessert platter. You can also top the lattice crust with edible flowers or lightly dust it with powdered sugar for an elegant touch that wows without extra fuss.

Make Ahead and Storage

Storing Leftovers

Once the pie has cooled completely, I cover it loosely with foil or plastic wrap and store it at cool room temperature if I plan to eat it within a few days. Doing this keeps the crust flaky, and the filling tasty for up to 3 days—just make sure it’s not exposed to warm air.

Freezing

I’ve frozen leftover blueberry pie successfully by wrapping it tightly in plastic wrap and aluminum foil. It’s best to freeze before baking for longer storage or after cooling if you have leftovers. When thawing, I let it sit overnight in the fridge to keep the crust intact.

Reheating

To reheat slices, I recommend warming them in a 350°F oven for 10–15 minutes. This refreshes the crust’s crispness without drying out the filling. Microwave reheating can make the crust soggy, so oven warming is my go-to.

Frequently Asked Questions:

Can I use frozen blueberries for this pie?

Yes! Frozen blueberries work well when fresh aren't available. Just be sure to thaw and drain them thoroughly to avoid excess liquid that can make the pie runny. You might also reduce the sugar slightly depending on sweetness.

How do I prevent a soggy bottom crust in my blueberry pie?

Chilling your pie dough before baking is essential, as it keeps the fat in the crust solid for flakiness. Also, starting with a higher oven temperature helps set the crust quickly. Using cornstarch in the filling thickens the juices as the pie bakes, reducing sogginess. Placing the pie on a preheated baking sheet gives the bottom crust extra heat to crisp up.

Can I make this Blueberry Pie Recipe vegan?

Absolutely! Replace the egg wash with a mixture of plant-based milk and maple syrup or melted coconut oil to get a golden crust. Use a vegan pie crust recipe or store-bought vegan crust options. The filling ingredients are naturally vegan-friendly, so it’s an easy swap.

How long does this pie keep fresh?

At room temperature, the pie stays fresh and delicious for up to 3 days when covered properly. If you store it in the refrigerator, it can last up to 5 days, but keep in mind the crust might soften. For longer storage, freezing is your best bet.

Final Thoughts

Blueberry pie holds a special place in my heart—not just for the nostalgia but because it reminds me that with a few simple ingredients and some care, you can make something truly magical at home. I hope this Blueberry Pie Recipe inspires you to bake, experiment, and share sweet moments with those you love. Trust me, once you try it, you’ll be reaching for this recipe again and again.