Blueberry Pie Recipe

A piece of blueberry pie with a lattice top on a white plate next to some blueberries.

From-scratch Blueberry Pie is a delightful summertime treat for picnics and potlucks. Use fresh or frozen blueberries to make the sweet, jammy filling.

Course Dessert

Cuisine American, French

Prep Time 20

Cook Time 55

Cool Time 4

Total Time 5 15

Servings slices

Calories 377kcal

Author John Kanell

Equipment

Pie pan
mixing bowl
Large baking sheet

Ingredients

1 recipe homemade pie crust (or 2 store-bought)
6 cups fresh blueberries (900g)
1 tablespoon lemon zest (optional)
3 tablespoons fresh lemon juice
⅔ cup granulated sugar (133g)
5 tablespoons cornstarch (30g)
Pinch of salt
2 tablespoons butter diced
1 large egg beaten with 2 teaspoons water for egg wash

Instructions

Preheat the oven to 425°F.
On a lightly floured surface, roll one disk of pie dough into a 13-inch circle. Place in a 9-inch pie pan, and let the excess pie dough hang over the edge.
In a large mixing bowl, combine the blueberries, lemon zest, and lemon juice, tossing to combine. Add the sugar, cornstarch, and salt and stir until the berries are well coated in sugar. Pour the filling into the pie crust and pat it out into an even layer. Dot the butter all over the top of the filling.
Roll the remaining pie crust into a 12-inch circle. Cut the dough into 10 to 12 strips, about 1-inch wide, using a pastry wheel or knife. Arrange the strips on top of the pie in a lattice pattern by weaving the strips over and under each other. Trim the excess dough (top and bottom crust), so there is about 1-inch of overhang from the edge of the pie dish. Tuck all of the excess under and crimp the edge.
Lightly brush the pie crust with egg wash, and if desired, sprinkle with more sugar. Place the pie on a rimmed baking sheet.
Bake for 20 minutes. Reduce the oven temperature to 350°F and continue baking for 35 to 45 minutes, or until the crust is a deep golden brown and filling is bubbling around the edges. Tent the pie with foil or the edges with a pie shield if the crust starts to brown too quickly. Let the pie cool completely before slicing, about 4 hours.

Video

Notes

Don't slice the pie too soon. Your filling needs time to cool and set before you cut it, or it will spill right out of the crust. Let the pie cool on a wire rack for at least 2 hours but ideally 4 hours.
You can also make this with a full double crust rather than a lattice topping. Roll the top crust to 12 inches and lay it over the pie. Trim both crusts to about an inch from the edge of the pie dish, then fold the edges of the crust under (top and bottom together) and crimp. Cut six 2- to 3-inch-long slits in the top of the crust to allow steam to vent. Bake the pie just like you would a lattice top!

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