This blueberry pie brings together plump, juicy berries tucked under a golden lattice crust that shatters with every forkful. The filling sets up thick and jammy, never runny, with bright lemon notes cutting through the sweetness. I started making this when my neighbor Hannah showed up one July morning with two overflowing baskets of fresh blueberries from her garden, insisting I take them before they went bad. That afternoon, my kitchen smelled like summer itself.
If you love fruit pies that actually slice clean and taste like the real deal, you'll want to bookmark this one alongside my Easy Mini Fruit Galettes Recipe and Lemon Swiss Roll Recipe for your next gathering.
Why You'll Love This Blueberry Pie
It actually sets. No swimming pools of juice on your plate. Just thick, scoopable filling that holds its shape.
Fresh blueberry flavor shines. The lemon zest and cinnamon enhance the berries without covering them up.
The crust stays flaky. A hot oven start and proper venting keep everything crisp and golden.
It's easier than it looks. The lattice seems fancy but it's just strips woven together, and even if it's messy, it'll still taste amazing.
Make-ahead friendly. You can prep the filling a day early and keep it chilled until you're ready to bake.
This homemade blueberry pie works for Sunday dinners, Fourth of July cookouts, or any Tuesday when you want your house to smell incredible.
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Blueberry Pie Ingredients
Here's what you need to make this classic blueberry pie from scratch.
See Recipe Card Below This Post For ingtedient Quantites
- Homemade Pie Crust or All Butter Pie Crust: Forms the flaky, buttery base and lattice top. Both recipes make two crusts, which is exactly what you need here.
- Fresh blueberries : The star of the show. Fresh berries give you the best texture and flavor, though frozen can work in a pinch if you thaw and drain them well.
- Granulated sugar : Sweetens the filling without making it cloying. The berries themselves bring natural sweetness too.
- All-purpose flour : Works with the cornstarch to thicken the juices as they bubble and release during baking.
- Cornstarch : The main thickener here. It creates that jammy, sliceable texture instead of a runny mess.
- Ground cinnamon : Adds warmth and depth without making the pie taste like cinnamon. Just a subtle background note.
- Lemon juice : Brightens the berries and balances the sweetness with a tart edge.
- Lemon zest : Brings a fresh citrus aroma that makes the whole filling taste more vibrant.
- Cold unsalted butter : Dotted on top of the filling, it adds richness and helps create a glossy sauce.
- Egg wash : Brushed on the crust for that beautiful golden shine.
- Coarse sugar (optional): Sprinkled on top for a bit of sparkle and crunch.
How to Make Blueberry Pie
Here's how to make your blueberry pie step by step.
Prepare the crust: Make your preferred pie crust recipe and complete it through step 5, where you've got two discs of dough chilled and ready to roll.
Make the filling: In a large mixing bowl, stir together the blueberries, sugar, flour, cornstarch, cinnamon, lemon juice, and lemon zest. Mix everything until the powdery ingredients disappear and coat the berries. If it still looks dry, gently burst a few blueberries with your spoon to release their juice. Set this aside while the oven heats up, or cover and refrigerate for up to 24 hours if you're working ahead.
Preheat oven: Move your oven rack to the lower third position and heat to 425°F (218°C). Slide a baking sheet onto the bottom rack to catch any drips that might bubble over.
Roll out bottom crust: On a lightly floured surface, roll one disc of chilled dough into a 12-inch circle, turning it as you go to keep it even. Gently transfer it to your 9-inch pie dish and smooth it into the corners without stretching. Pour the blueberry filling in and spread it evenly. Dot the top of the filling with those small cubes of cold butter.
Make lattice top: Roll the second dough disc into another 12-inch circle. Use a pastry wheel or sharp knife to cut it into about 10 strips, each roughly 1 inch wide. Weave them over and under across the pie to create a lattice pattern. Press the ends of the strips into the bottom crust edge, trim any overhang, and crimp or flute the edges however you like.
Finish crust: Lightly brush the lattice and crimped edges with the egg wash using a pastry brush. If you're using coarse sugar, sprinkle it over the top now for extra sparkle.
Bake: Put the pie in the oven and bake at 425°F for 25 minutes. Without taking the pie out, turn the temperature down to 375°F (190°C). Place a pie crust shield over the edges to prevent burning, then continue baking for 40 to 50 minutes more. You'll know it's done when juices are bubbling vigorously all over, including right in the center, and an instant-read thermometer reads about 200°F (93°C) when poked into the filling. If the top starts getting too dark, tent a piece of foil loosely over it.
Cool: Take the pie out and set it on a cooling rack. This is the hardest part, but let it cool for at least 4 hours before slicing. The filling needs that time to set up properly, or it'll be too runny.
Store: Once cooled, cover any leftover pie tightly and keep it in the fridge for up to 5 days. The slices hold up beautifully.
Ingredient Substitutions and Variations
Frozen blueberries: You can use frozen if fresh aren't available. Thaw them completely, then drain off the excess liquid before mixing with the other filling ingredients. You might need an extra tablespoon of cornstarch since frozen berries release more juice.
Different berries: Mix in some blackberries or raspberries for a mixed berry pie. Keep the total amount at 6 cups.
Gluten-free crust: Swap in your favorite gluten-free pie crust recipe. The filling itself is naturally gluten-free if you use a gluten-free flour blend for thickening.
Less sugar: You can cut the sugar down to ½ cup if your berries are super sweet or you prefer a more tart pie.
No lattice: If weaving feels like too much, just roll out a full top crust and cut a few slits in the center for venting. It'll taste just as good.
Equipment For Blueberry Pie
You don't need anything fancy, but these tools make the process smoother:
A large mixing bowl for tossing the filling together. A silicone spatula or wooden spoon works great for stirring without crushing too many berries. Your 9-inch pie dish should be at least 1.5 to 2 inches deep to hold all that filling.
A rolling pin is essential for getting your dough flat and even. Use a pastry wheel, sharp knife, or pizza cutter to cut the lattice strips cleanly.
A zester and citrus juicer make quick work of the lemon. The pastry brush is perfect for getting that egg wash into all the nooks of your lattice.
The pie crust shield (or strips of aluminum foil) protects your edges from burning during the long bake. An instant-read thermometer isn't required but it takes the guesswork out of knowing when the filling is fully cooked.
Keep a baking sheet on the rack below to catch drips, and use a cooling rack so air can circulate under the pie as it sets.
Storage and Make-Ahead Tips
This blueberry pie actually tastes better the next day once the flavors have melded together. Store it loosely covered at room temperature for the first day, then transfer to the fridge for up to 5 days. Cover it tightly with plastic wrap or foil.
You can freeze a baked pie for up to 3 months. Let it cool completely, wrap it well in plastic and then foil, and freeze. Thaw overnight in the fridge before serving.
To make ahead, prepare the filling and keep it refrigerated for up to 24 hours. You can also roll out your crusts, stack them between parchment paper, and refrigerate for a day or freeze for up to 3 months.
Leftover slices reheat nicely in a 350°F oven for about 10 minutes. The crust crisps back up and the filling gets warm and jammy again.
Serving Suggestions
Serve this fresh blueberry pie with a big scoop of vanilla ice cream melting into the warm filling. The contrast between cold and warm, creamy and fruity, is unbeatable.
Whipped cream works beautifully too, especially if you add a touch of vanilla extract or a sprinkle of cinnamon to it. Some people love a dollop of Greek yogurt for breakfast with leftover Blueberry Pie, which sounds weird but tastes amazing.
For a summer cookout, serve it alongside my Twix Cookie Cups for a fun dessert spread. Or pair it with coffee on a lazy Sunday morning when you want something sweet but not too heavy.
A thin slice goes perfectly with a cup of hot tea in the afternoon, especially if you're sitting on the porch watching the day wind down.
Expert Tips
Don't skip the cooling time. I know it's tempting to cut into a warm Blueberry Pie, but the filling really does need those 4 hours to set properly. If you slice it too soon, you'll have blueberry soup.
Use cold butter on the filling. Those little cubes melt during baking and create pockets of richness throughout the pie.
Check for bubbles in the center. The edges might bubble first, but wait until you see vigorous bubbling right in the middle before you pull the Blueberry Pie out. That's how you know the center is cooked through.
Burst a few berries when mixing. This releases just enough juice to help the dry ingredients stick to the fruit and distribute evenly.
Chill your dough well. Cold dough is easier to roll and creates a flakier crust. If it gets too warm while you're working, pop it back in the fridge for 10 minutes.
Don't overfill. It's tempting to pile in extra berries, but too much filling can bubble over and make a mess. Stick to the 6 cups called for.
Rotate halfway through. If your oven has hot spots, turn the Blueberry Pie 180 degrees when you lower the temperature for even browning.
FAQ
What is the best thickener for blueberry pie?
A combination of cornstarch and flour works best. Cornstarch creates a clear, jammy texture, while the flour adds structure and prevents the filling from being too gummy. Together they give you a sliceable Blueberry Pie that isn't runny. Some bakers use only cornstarch or only flour, but I find the mix gives the most reliable results every time.
What is Gordon Ramsay's favorite pie?
Gordon Ramsay has mentioned loving traditional British pies like steak and ale pie, but for fruit pies, he's expressed fondness for classic apple pie. That said, a well-made blueberry pie with a proper crust and balanced filling would likely win over any pie lover, celebrity chef or not.
Why is my blueberry pie always runny?
The most common reasons are not using enough thickener, not baking it long enough for the filling to reach the right temperature, or cutting into it before it's fully cooled. Make sure your Blueberry Pie bubbles vigorously in the center, reaches about 200°F internally, and then cools for at least 4 hours. Those steps will give you a perfectly set slice every time.
What kind of blueberries are best for pie?
Fresh, firm blueberries work best because they hold their shape during baking and release just the right amount of juice. Wild blueberries have more intense flavor but can be harder to find. Standard cultivated blueberries from the grocery store or farmer's market are perfect. Avoid berries that are mushy or leaking, and if you're using frozen, make sure to thaw and drain them well first.
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Pairing
These are my favorite dishes to serve with Blueberry Pie
Blueberry Pie
Ingredients
- 2 pie crusts homemade or all-butter well chilled and ready to roll
- 7.5 cups fresh blueberries rinsed and fully dried
- ¾ cup granulated sugar adjust to berry sweetness
- ⅓ cup all-purpose flour for thickening the filling
- 2.5 tablespoons cornstarch for extra structure
- ⅓ teaspoon ground cinnamon for gentle warmth
- 2.5 tablespoons lemon juice freshly squeezed for brightness
- 1.25 teaspoons lemon zest finely grated no white pith
- 1.25 tablespoons unsalted butter very cold and cut into small cubes
- 1 large egg beaten smooth for brushing
- 1.25 tablespoons milk mixed with egg for egg wash
- 2 tablespoons coarse sugar optional for a crunchy crust finish
Instructions
- Prepare the pie dough through the chilling stage according to your chosen recipe.
- Combine the blueberries, sugar, flour, cornstarch, cinnamon, lemon juice, and lemon zest in a large bowl and stir until the mixture looks moist rather than powdery.
- Move an oven rack to the lower third position, set the oven to 425°F (218°C), and place a baking sheet on the bottom rack to catch any drips.
- On a lightly floured surface, roll out one chilled dough disc into a 12-inch round and gently fit it into the pie dish, smoothing it into the corners.
- Spoon the filling evenly into the crust and scatter the butter cubes over the top, then set the pie aside while you work on the top crust.
- Roll the second dough disc into another 12-inch circle, cut it into strips, and weave them over the filling to form a lattice, then trim and crimp the edges to seal.
- Brush the crust with the egg and milk mixture and sprinkle with coarse sugar if using.
- Bake the pie for 25 minutes at 425°F, then reduce the temperature to 375°F (190°C), shield the edges, and continue baking until the filling is bubbling all the way through, about 40-50 minutes more.
- Set the baked pie on a rack and let it cool for at least 4 hours before slicing so the filling can fully set.
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