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Close-up of blueberry pie slice with flaky crust and melting vanilla ice cream on top

Blueberry Pie

This golden-crusted blueberry pie bakes up bubbling and settles into perfectly sliceable, jammy layers that taste like pure summer.
5 from 1 vote
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Course: Baking, Dessert
Cuisine: American, Summer
Keyword: blueberry pie, fruit pie, homemade pie, summer dessert
Prep Time: 3 minutes
Cook Time: 1 hour 10 minutes
Cooling Time: 4 minutes
Total Time: 1 hour 17 minutes
Servings: 12
Calories: 360kcal
Cost: $12

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.

Notes

Letting the pie cool completely is what transforms the bubbling berries into that dreamy, sliceable filling. It’s the kind of dessert that feels like a slow summer afternoon, especially with a scoop of vanilla on top.

Nutrition

Serving: 140g | Calories: 360kcal | Carbohydrates: 55g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 220mg | Potassium: 180mg | Fiber: 3g | Sugar: 28g | Vitamin A: 350IU | Vitamin C: 6mg | Calcium: 30mg | Iron: 1.5mg