Name: Blueberry Pie Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 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

Nothing quite beats the sweet, tangy burst of summer inside a perfectly golden crust. This Blueberry Pie Recipe brings that magic right to your kitchen, capturing those fresh, juicy blueberries in a tender, flaky pie that everyone will ask for again and again.

A glass pie dish contains a deep cherry pie with a golden-brown lattice crust on top. The crust has thick, woven strips with a slightly flaky texture and a crimped edge all around. Below the crust, there is a rich, dark red cherry filling with whole cherries showing, some juice dripping slightly inside the dish. Part of the pie is missing, revealing the thick and juicy fruit filling inside. The dish sits 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

I've made a lot of pies over the years, and this blueberry pie recipe is one of those rare ones where everything just clicks — the filling is vibrant but not overly sweet, and the crust turns out irresistibly flaky. It’s definitely a keeper.

Perfectly balanced filling: The combination of lemon zest and juice adds just the right brightness to the naturally sweet blueberries.
Flaky, buttery crust: Whether you make your own dough or use store-bought, the crust bakes up beautifully golden and tender.
Lattice top elegance: That classic lattice not only looks stunning but also lets steam escape, keeping the filling just right.
Simple to personalize: You can tweak the sugar or add spices like cinnamon to tailor it to your taste.

A round pie with a golden brown lattice crust on top, showing dark purple blueberry filling that looks thick and shiny beneath. The crust edges are wavy and slightly raised, with a crisp texture. The lattice strips on top are wide, evenly spaced, and have a light golden color with some darker toasted spots. The pie sits directly 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 recipe plays a key role, so using good-quality fresh blueberries and a reliable pie crust will make all the difference as you bake.

Flat lay of fresh plump blueberries spilling gently next to a bright yellow lemon with finely grated zest scattered nearby, a small mound of granulated sugar sparkling under soft light, a neat pile of white cornstarch, a smooth cracked raw egg with its rich yolk vivid against the white marble, and two sheets of flaky pale pie dough laid out flat, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

All-purpose flour: Used sparingly to dust your surface, this prevents sticking and helps you roll the crust easily.
Flaky Pie Dough: Homemade is my favorite, but store-bought works great too—just keep it cold for max flakiness.
Fresh blueberries: The star of the show; fresh berries offer the best flavor and filling texture.
Granulated sugar: Sweeter berries need less sugar—you can adjust this depending on your taste and berry sweetness.
Cornstarch: This thickener keeps the blueberry filling from turning watery and helps it set beautifully.
Lemon zest & juice: They brighten and add subtle acidity that lifts the flavor of the blueberries.
Kosher salt: Just a pinch to balance and enhance the natural flavors.
Large egg and water: Combined for an egg wash to give your crust a gorgeous golden sheen.

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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

I love having this pie at family gatherings, and I often like to tailor it to the season or my mood. Feel free to experiment with different sweeteners or add spices — blueberry pie is incredibly forgiving.

Variation: One time, I added a sprinkle of cinnamon and a bit of ground ginger to the filling — it added a cozy warmth that paired beautifully with the tart blueberries.
Dietary swap: If you're gluten-free, using a gluten-free pie crust blend works well here, just watch baking times slightly.
Less sweet version: For a less sugary filling, cut the granulated sugar by ¼ cup, especially if your berries are very ripe.
Crust style: If lattice isn’t your thing, a full top crust with vent slits works equally well.

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

Step 1: Prepare Your Pie Dough

Start by rolling out one pie dough into about a 12-inch circle — this fits nicely in my 9-inch pie pan. Transfer it gently, pressing it evenly into the bottom and sides without stretching, which can cause shrinkage during baking. Roll out your second dough into a slightly smaller 11-inch round on parchment paper and chill both while you get the filling ready. Keeping the dough cold is key for that flaky texture.

Step 2: Mix the Filling

In a large bowl, combine your fresh blueberries with sugar, cornstarch, lemon zest, lemon juice, and salt. I like to rub any sugar or cornstarch clumps apart with my fingers so it mixes evenly. This filling is juicy but not runny thanks to the cornstarch — that’s the secret to a picture-perfect blueberry pie slice.

Step 3: Assemble and Create the Lattice

Brush a thin layer of egg wash onto your bottom crust — it helps seal and prevent sogginess. Pour in the filling and spread it out evenly, making sure the sugar doesn’t all pool in one spot. Then, cut your top dough into 1-inch strips and weave them over the filling in a lattice pattern. It’s easier than it looks; folding alternate strips helps create that classic weave. Finish by crimping the edges to seal, then brush the whole top with egg wash for a shiny finish.

Step 4: Bake to Perfection

Place your pie on a baking sheet to catch any juices that bubble over and pop it into a preheated 425°F oven for 15 minutes. Then lower the heat to 375°F and bake for another 45 to 50 minutes until the crust is golden and juices are bubbling vigorously in the center. I always use a thermometer — about 203°F internal temp means your filling is perfectly set. Let it cool for at least three hours; the wait is hard, but necessary for clean slices!

Top Tip

I’ve learned a few tricks that make this blueberry pie recipe come out flawless every time. These tips have saved me from soggy crusts and runny fillings more times than I can count.

Pre-bake with high heat: Starting at 425°F helps set the crust quickly so it doesn’t absorb too much moisture from the juicy filling.
Cold dough is crucial: Warm dough can become tough and lose flakiness, so keep your pie crust chilled right up until going into the oven.
Use a baking sheet: Placing your pie on a foil-lined baking sheet prevents drips from ruining your oven and helps with even heat circulation.
Don’t skip the cooling: Let your pie rest at least 3 hours before slicing to ensure the filling sets and slices beautifully without running.

How to Serve Blueberry Pie Recipe

Garnishes

I often top slices with a scoop of vanilla ice cream or a dollop of freshly whipped cream that’s lightly sweetened with vanilla extract. A sprinkle of powdered sugar or a few fresh mint leaves also adds a lovely finishing touch when serving guests.

Side Dishes

Blueberry pie is sweet enough to carry itself, but I sometimes serve it alongside a simple green salad or a light cheese plate to balance the meal, especially at summer dinners.

Creative Ways to Present

For holiday gatherings, I’ve decorated the lattice with small cut-out shapes from the dough—like leaves or stars—brush them with egg wash and sprinkle a little sugar for sparkle. It turns a classic pie into a showstopper effortlessly.

Make Ahead and Storage

Storing Leftovers

I store leftover pie covered loosely with foil or plastic wrap at room temperature—it keeps perfectly fresh for up to 3 days. The crust stays crisp, and the filling remains luscious without refrigeration in that time.

Freezing

Freezing blueberry pie is great if you want to make ahead. I freeze unbaked pies wrapped tightly in plastic and foil and bake them straight from frozen, adding a bit more baking time. Baked leftovers freeze well too—just thaw overnight in the fridge.

Reheating

To reheat, I pop slices in a preheated 350°F oven for 10–15 minutes, which revitalizes the crust's flakiness without drying out the filling—way better than microwaving!

Frequently Asked Questions:

Can I use frozen blueberries for this pie?

Yes, you can! Just thaw and drain them well first to avoid excess liquid, which can make the filling runny. Using cornstarch still helps the filling set nicely.

How do I prevent a soggy bottom crust?

Starting the bake at a higher temperature (425°F) helps the crust set quickly and stay crisp. Also, brushing the bottom crust with egg wash helps seal it against juicy filling.

Why is lemon used in the filling?

Lemon zest and juice add brightness and a slight tang that balances the sweet blueberries, enhancing the overall flavor of the pie.

How long should I let the pie cool before serving?

I recommend letting it cool for at least 3 hours at room temperature to allow the filling to fully set, which makes slicing much easier and cleaner.

Final Thoughts

This blueberry pie recipe is one of those heartwarming dishes that connect me back to lazy summer afternoons and family laughter. I hope you find joy in making and sharing it just as much as I do—because a homemade pie truly is an act of love, and this one is so worth every bite.