Homemade Blueberry Pie Classic

This homemade blueberry pie is a classic summer treat filled with juicy blueberries and topped with a golden, flaky lattice crust. After testing this recipe multiple times, I found the perfect tricks for a filling that is sliceable but still bursting with fruit flavor. My pie always earns rave reviews at backyard parties and family gatherings, and it is the very definition of a perfect picnic dessert.

I remember the first time I made this and let it cool the full four hours my kids hovered at the counter waiting for a slice. They still talk about how perfectly the pie held together.

Ingredients

• Blueberries: fresh or frozen with plump berries making for the juiciest sweet filling look for firm berries with no wrinkles or soft spots
• Sugar: helps sweeten the blueberries just enough without overpowering their unique taste choose pure cane sugar for best flavor
• All-purpose flour and cornstarch: both work to thicken the filling together to create a jammy texture without being gluey opt for a brand with a neutral flavor
• Ground cinnamon: adds just a hint of warmth which pairs beautifully with juicy berries use a fresh jar for the brightest aroma
• Lemon zest and juice: brighten the fruit and balance the sweetness go for a heavy lemon with thin skin for the juiciest yield
• Butter: adds richness and helps the filling bind just a few dots make the filling luscious use a high-quality unsalted butter
• Egg wash: for brushing the crust to create a glossy golden top a fresh egg makes the color true
• Coarse sugar: is not required but creates a sparkly finish and a slight sugary crunch on the crust

Step-by-Step Instructions

Make the Dough:

Prepare a double crust pie dough using a blend of butter and shortening for a flaky yet tender texture. Chill for at least two hours. Roll out half for the bottom and the other half for the top lattice.

Create the Filling:

In a large bowl thoroughly toss blueberries with sugar flour cornstarch cinnamon lemon juice and zest. Mix until even the powdery parts are moistened. Some berries may break but this helps the thickening.

Assemble the Pie:

Fit the bottom crust into a deep pie dish leaving no air gaps. Pour in the blueberry filling and dot the top with small cubes of butter to make the filling creamy and luxurious.

Lattice and Finish:

Roll out the second dough round. Cut into strips and weave into a lattice across the top. Trim and crimp the edges so they are sealed well. Brush with egg wash using a pastry brush and if you like sprinkle with coarse sugar for extra crunch.

Bake Long and Slow:

Start the pie in a hot oven at 425F for 25 minutes. Lower the temperature to 375F and bake for 50 to 60 more minutes. The filling must be bubbling at the center and the crust a deep golden brown. If the edges brown too quickly cover them with foil.

Cool Completely:

Allow the pie to cool at room temperature for at least four hours. This essential step sets the filling so your slices come out neat and luscious.

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My favorite ingredient is always the fresh lemon zest which gives the berry filling brightness you can actually taste. Some of my best memories are of serving this pie at Fourth of July celebrations and hearing everyone exclaim about the crust.

Storage Tips

Store leftover blueberry pie at room temperature for up to two days covered lightly with foil or plastic wrap. For longer storage keep in the refrigerator up to five days. The unbaked pie freezes well just assemble and freeze then bake from frozen adjusting the time as needed.

Ingredient Substitutions

Raspberries blackberries or mixed berries can all be swapped for blueberries for a different twist. If you are short on fresh berries frozen work just as well—no need to thaw first. For a dairy-free version use a non-dairy butter substitute and a plant-based milk for the egg wash.

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Serving Suggestions

A big scoop of vanilla ice cream is a classic pairing but a dollop of whipped cream is also wonderful. Serve each slice with a spoonful of leftover blueberry juices for extra indulgence. This pie also shines on a dessert buffet or at late summer potlucks.

A Bit of Pie History

Blueberry pie dates back to early American settlers who turned native berries into easy desserts for using up plentiful summer harvests. Lattice crusts became popular for their charming appearance and for letting steam escape during baking. Today this pie still feels nostalgic and festive.

Frequently Asked Questions About Recipes

→ How do you prevent a runny blueberry filling?

Mix both cornstarch and flour with the blueberries for effective thickening, then bake until the filling bubbles throughout. Cooling completely further sets the texture.

→ What is the secret to a tender, flaky crust?

A mix of butter and shortening ensures a flaky yet workable dough. Chilling the dough for at least two hours before rolling keeps crust tender and easy to handle.

→ Why use a lattice top for blueberry pie?

A lattice design allows steam to escape during baking, helping the filling thicken while giving a picturesque, golden finish to the pie.

→ Can you prepare the crust in advance?

Yes, pie dough can be kept chilled in the refrigerator for up to five days or frozen for up to three months for added convenience.

→ How do you get a crisp, golden top?

Brush the top with egg wash before baking; sprinkle coarse sugar on top for extra crunch and a sparkling finish if desired.