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This easy blueberry pie recipe is packed with fresh (or frozen!) blueberries and comes out perfectly flaky, golden, and jammy every. single. time. With our step-by-step photos, this sweet summer treat is practically foolproof!
save this recipe!A Slice Of Summer Heaven
Summer isn’t complete without a few essentials: zucchini corn salad, homemade popsicles, and (drumroll, please) blueberry pie! So, in an effort to help you complete that delicious summer bucket list, we’re sharing a classic (made easy) homemade blueberry pie!
I mean… this dessert is almost mandatory if you’ve got a ton of fresh, antioxidant-rich blueberries you’re not sure what to do with. The berries morph into a gooey, sweet, jammy pie filling that is borderline addictive.
Plus, making a lattice crust topping has never been easier—thanks to a few simple folding tricks that anyone can handle (seriously, even if you’re a beginner baker!).
Reader rating
“My partner was dubious about the lattice work over top, but your instructions made it super easy to do! I was able to figure it out and make some really nice lattices on top of my pie. The crimping of the edges, though, that’s still pretty rough haha. But the taste was great!” —Tiffany
Here’s What You’ll Need
It just takes a handful of (mostly) pantry staples to make this sweet blueberry pie. Jump to the recipe card for exact measurements—this is an overview!
- Blueberries: Fresh blueberries are best here, but you can also use frozen ones. (To use frozen blueberries, thaw them, then drain the excess water.)
- Cornstarch: This will help us thicken the berry juices. You can swap tapioca starch if you have it, making for a clearer gel.
- Sugar: We don’t need much (just enough to bring out those berry juices)!
- Lemon Zest: I like using lemon zest instead of juice. It gives the pie a hint of lemon essence without any extra liquid (because we want that filling to be thick and gooey!).
- Cinnamon: This is sort of optional, but it adds more oomph to the pie (and you already have it in your spice cabinet, so why not?).
- Salt: Just a pinch helps cut through the berry sweetness.
- Pie Crust: You can use store-bought instead of making your own, but making the dough is honestly pretty easy (and I always feel like a modern-day Cinderella when I do, so there’s that). You’ll just need all-purpose flour, salt, cold butter, and ice-cold water.
Let’s Make Pie!
This blueberry pie recipe is as easy as—well, pie! (Jump to the recipe card for the full printable instructions.)
- Make The Dough: Combine flour and salt, then cut in butter. Mix in water until you have a loose ball. Divide into two disks, then wrap and chill.
- Mix The Filling: In a bowl, combine the blueberries, cornstarch, sugar, lemon zest, cinnamon, and salt.
- Roll The Crusts: Roll the chilled disks into large circles. Use one to line the bottom of the pan, and cut the other one into 1-inch strips.
- Fill It Up: Spoon the filling into the crust, gently evening out the top.
- Lattice The Top: Add blueberry pie filling to the pie pan, then form a lattice pattern by weaving the dough strips in a criss-cross pattern.
- Bake: Brush the dough with an egg wash and optional sprinkle of sugar. Bake your pie until the filling is nice and bubbly at the edges!
Recipe Tips
Keep The Dough Cold: Use chilled butter, cold water, and a cold work surface (if possible). This will help you get that perfectly flaky crust that doesn’t shrink in the oven!
Vent The Top: If you don’t have time to make a lattice pattern, slice a few slits in the top crust to let steam escape and help the crust crisp up.
Cool Before Slicing: Let your blueberry pie rest for at least 2 hours before cutting to give the filling time to set. (I know it’s tempting, but a hot filling will run and make slicing extremely difficult!)
Keep the Berry Party Going
Easy Blueberry Pie (Step By Step Guide!)
Ingredients
Crust
- 2 ½ cups all-purpose flour, 300 g
- ½ tsp salt, 227 g
- 1 cup unsalted butter, chilled, 227 g
- 6 to 8 Tbsp ice water, 90 to 120 mL
- 1 large egg , whisked
Filling
- 6 cups fresh blueberries, 600 g
- ¼ cup cornstarch*, 30 g
- ¼ cup sugar, 50 g
- 1 tsp lemon zest
- ½ tsp cinnamon
- ¼ tsp salt
Instructions
- Make Dough: Combine flour and salt. Cut the butter into the flour with a pastry cutter or two forks until it reaches a crumbly texture. Slowly drizzle in water while mixing until the dough can be formed into a loose ball. Divide into two equal balls, pat into disk shapes, wrap in plastic wrap, and set in the fridge to firm up for at least an hour.
- Filling: Mix the blueberries, cornstarch, sugar, lemon zest, cinnamon, and salt.
- Bottom Crust: Preheat the oven to 400℉. Remove one of the pie crust disks from the fridge and roll it into a large circle (at least 1 inch larger than your pie pan, I recommend a 9-inch pie pan). Transfer the crust to the pie pan, leaving ½-inch overhang on all sides.
- Fill It: Spoon blueberry filling into the crust, gently evening out the top.
- Top Crust: Remove the other pie crust from the fridge and roll it into an equally large circle. Cut the dough into 1-inch wide strips. Lay a row of dough strips going in one direction (horizontal). Fold half of the strips back over themselves, then lay a strip going the other direction (vertical). Lay the horizontal strips over the vertical, then fold the other half of the horizontal strips to repeat, weaving the dough strips to form a lattice pie topping.
- Bake: Brush the dough with a whisked egg, optionally sprinkling with a bit of sugar. Set the pie in the oven, with a baking sheet below it to catch drips. Bake for 20 minutes at 400°F, then reduce the temperature to 350°F and continue baking for 35 minutes, or until filling is bubbling at the edges. Cover the edges with aluminum foil if you notice the crust beginning to brown too much.
- Serve: Allow the pie to cool before serving so the blueberry filling thickens.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
So, I went to the store with the express intent of making this recipe, but when I got there the blueberries were double the price of raspberries, so I decided to change it up and go with those instead. I also added some white chocolate chips mixed in since they just seem to go with raspberries. I still followed everything else, though. The stuff you use for the filling work just as well with the raspberries and handled the addition of the chocolate chips well.
My partner was dubious about the lattice work over top, but your instructions made it super easy to do! I was able to figure it out and make some really nice lattices on top of my pie. The crimping of the edges, though, that’s still pretty rough haha. But the taste was great! I’m sure this would be extra delicious with blueberries (plus I’m eyeing your blueberry galette), so I’m hoping they drop in price soon.
Thanks again for so many delicious recipes!
YUM! Raspberries + white chocolate = THE BEST! I’m thinking in another month or two you’ll be able to get blueberries for pretty affordably 😀