This homemade Blueberry Pie recipe is so easy to make, you’ll have a classic dessert ready in no time. Fresh blueberries, warm spices, and just the right amount of sugar create a fruity filling to bake into a flaky pie crust with a lattice top. Serve warm with a scoop of ice cream, and you’ll really be in heaven!
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Why We Love This Blueberry Pie Recipe
We use fresh instead of frozen blueberries for a fresh and tangy flavor, but save time by using store-bought pie crust (although you can definitely make your own pie crust!). Learn step-by-step how to create a lattice top for a beautiful blueberry pie.
Variations on Fresh Blueberry Pie
If blueberries are out of season, you can definitely still use frozen berries–no need to defrost! And if you don’t have any cornstarch, all-purpose flour will work just as well to thicken the filling.
How to Store and Reheat
Store leftover blueberry pie in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Enjoy at room temperature or gently reheated in the microwave.
How to Freeze
Freeze blueberry pie whole or cut into individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before enjoying.
Serving Suggestions
Serve this tasty homemade blueberry pie with a dollop of fresh whipped cream or a drizzle of caramel sauce. For a tart contrast, try some lemon curd!
More Blueberry Dessert Recipes To Try
- Blueberry Pop Tarts
- Blueberry Muffins
- Blueberry Pancakes
- Blueberry Raspberry Coffee Cake
- Blueberry Raspberry Strawberry Tiramisu
Blueberry Pie Recipe
Equipment
- Kitchen Scale (optional)
Ingredients
- 6 cups fresh blueberries 1,020 grams (about 3 pints)
- ¾ cup granulated sugar 150 grams
- ⅓ cup cornstarch 37 grams
- 1 tablespoon lemon juice 14 grams (from ½ lemon)
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon kosher salt
- 2 9-inch refrigerated pie crusts 425 grams, store-bought or homemade
- 1 tablespoon unsalted butter 14 grams, cut into tiny cubes (⅛ stick)
- 1 large egg 50 grams
- 2 tablespoons water 28 grams
- Turbinado sugar optional, for sprinkling
Instructions
- In a large bowl, combine the blueberries, sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt.6 cups fresh blueberries, ¾ cup granulated sugar, ⅓ cup cornstarch, 1 tablespoon lemon juice, ½ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, ⅛ teaspoon kosher salt
- Place the pie crust over the pie dish, and gently adhere the crust to the bottom and sides of the dish, being careful to not stretch the dough. Trim away any excess dough so the crust is at an even height with the pie dish.2 9-inch refrigerated pie crusts
- Pour the blueberry filling into the pie dish and top with the butter cubes. Chill while preparing the top crust.1 tablespoon unsalted butter
- Preheat oven to 400°F.
- For a lattice crust, place the 2nd crust on a floured surface.
- Use a pizza cutter or knife to cut the dough into long strips about 1-inch wide.
- Evenly drape 5 strips over the pie, leaving about one inch in between each strip.
- Peel back the 2nd and 4th strips, stopping in the middle of the pie.
- Place a strip in the middle of the pie in the opposite direction.
- Fold back the 2nd and 4th strips. Then, peel back the 1st, 3rd, and 5th strips. Place a second strip in the opposite direction about 1 inch apart from the middle strip. Then, fold back the 1st, 3rd, and 5th strips, and again, peel back the 2nd and 4th strips before place another strip in the opposite direction. Continue this sequence for the remainder of the strips until you have a total of 5 strips placed in the opposite direction. Trim the excess dough spilling over the pan. Carefully tuck the ends of the strips over the filling and into the edges of the crust. Crimp the pie crust edges.
- Whisk together the egg and water. Then, brush the egg wash over the pie crust.1 large egg, 2 tablespoons water
- Sprinkle the turbinado sugar over the crust.Turbinado sugar
- Bake for 20 minutes.
- Reduce the oven temperature to 350°F and bake for another 20 minutes. Check the pie and cover the outer crust with tin foil if becoming too browned. Bake for another 20-30 minutes until the filling is bubbly.
- Let the pie cool completely before serving.
Video
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Blueberry Pie Step by Step
Make the Filling: In a large bowl, combine 6 cups of fresh blueberries, ¾ cup of granulated sugar, ⅓ cup of cornstarch, 1 tablespoon of lemon juice, ½ of ground cinnamon, ⅛ of ground nutmeg, and ⅛ teaspoon of kosher salt.
Fill the Pie: Place one 9-inch pie crust over a pie dish, and gently adhere the crust to the bottom and sides of the dish, being careful to not stretch the dough. Trim away any excess dough so the crust is at an even height with the pie dish. Pour the blueberry filling into the pie dish and top with 1 tablespoon butter cut into cubes. Chill while preparing the top crust.
Start the Lattice: Preheat oven to 400°F. For a lattice crust, place the 2nd 9-inch pie crust on a floured surface. Use a pizza cutter or knife to cut the dough into long strips about 1-inch wide. Evenly drape 5 strips over the pie, leaving about one inch in between each strip. Peel back the 2nd and 4th strips, stopping in the middle of the pie. Place a strip in the middle of the pie in the opposite direction.
Continue the Lattice: Fold back the 2nd and 4th strips. Then, peel back the 1st, 3rd, and 5th strips. Place a second strip in the opposite direction about 1 inch apart from the middle strip. Then, fold back the 1st, 3rd, and 5th strips, and again, peel back the 2nd and 4th strips before place another strip in the opposite direction.
Crimp the Crust: Continue this sequence for the remainder of the strips until you have a total of 5 strips placed in the opposite direction. Trim the excess dough spilling over the pan. Carefully tuck the ends of the strips over the filling and into the edges of the crust. Crimp the pie crust edges.
Egg Wash the Pie: Whisk together 1 large egg and 2 tablespoons of water. Then, brush the egg wash over the pie crust. Sprinkle turbinado sugar over the crust if desired.
Bake the Pie: Bake in the preheated oven for 20 minutes, then reduce the oven temperature to 350°F and bake for another 20 minutes. Check the pie and cover the outer crust with tin foil if becoming too browned. Bake for another 20-30 minutes until the filling is bubbly. Let the pie cool completely before serving.
There’s no need to prebake this crust! The cornstarch should do its job absorbing and thickening the juices from the blueberries.
The main cause of a watery pie is baking at too low of a temperature. I recommend investing in an oven thermometer and monitoring the temperature of your oven carefully, as the internal temperature can vary by up to 25°F from the stated temperature on the dial.
If you’re super nervous about a soggy bottom, I recommend using fresh (not frozen) berries and brushing the crust with an egg wash before baking as an extra layer of security.
This pie is great because it can be safely kept at room temperature for up to 2 days. However, if you are in a particularly hot or humid environment, I recommend storing it in the refrigerator to better preserve its freshness.
