Blueberry Pie Recipe

I’ve got a memory that always tastes like sunshine—the first bite of this Blueberry Pie Recipe right after the oven door sighs open on a cool summer evening. The air smells like vanilla and lemon zest, and somehow the kids drift in from every corner of the house like bees to a familiar jar of honey. This pie is special not just because it’s delicious, but because it’s simple enough to make on a weeknight and fancy enough to serve when guests drop by unannounced. I always compare it to a classic apple pie, but with a bright, berry-forward twist that makes your kitchen feel like a summer cradle. This Blueberry Pie Recipe is a little ritual for me—a patchwork of buttery crust, juicy berries, and a kiss of lemon that wakes up every spoonful. If you’re craving something sweet that doesn’t demand a full afternoon, this is your lifesaver on busy nights. My kids actually ask for seconds, and that’s the softest compliment I know.

What is a blueberry pie recipe?

Think of this Blueberry Pie Recipe as a celebration of berries wrapped in a flaky crust. It’s essentially a fruit-first pie: tart, aromatic blueberries bathed in a light sugar-and-cornstarch filling, then tucked under a crisp crust that’s been chilled and rolled with care. The name is simple because the dish speaks for itself—juicy blueberries with a gentle lemon lift, encased in butter-crisp pastry. It’s a “think of it as summer on a plate” kind of treat, but the beauty is that it works beautifully year-round when you swap in frozen berries. This recipe is friendly for home cooks who love a little nostalgia with every forkful, and it’s forgiving enough to embrace a few imperfect edges and still taste like you spent hours on it.

How do I make blueberry pie?

Quick Overview

This Blueberry Pie Recipe starts with a chilly, crumbly crust that’s rolled just until it’s shy of shy—then tucked into a pan and filled with a glossy, berry-rich filling. The filling is a simple blend: blueberries, sugar, lemon zest, lemon juice, a little cornstarch for thickness, and a pinch of salt to keep the flavor honest. Bake it hot for a short burst to set the crust edges, then finish at a gentle heat until the juices thicken and you get that beautiful, syrupy sheen. The result is a pie that tastes like summer but feels like a memory you can reach for any time. It’s straightforward to pull together, and the aroma alone is enough to summon a chorus of “yums” from the kitchen.

Ingredients

For the Main Crust:

• 2 1/2 cups all-purpose flour
• 1 tsp sugar
• 1 tsp salt
• 1 cup (2 sticks) cold unsalted butter, cubed
• 4-6 tbsp ice water (plus a few extra for the ice bath on the rind, if you like)
• Optional: 1–2 tsp lemon zest folded into the dough for brightness

For the Filling:

• 4 cups fresh blueberries (or frozen, thawed and drained well)
• 3/4 cup granulated sugar
• 2 tbsp lemon juice
• 2 tsp lemon zest
• 3 tbsp cornstarch (or 4 tbsp if you like it extra thick)
• 1/4 tsp salt
• Optional: 1/4 tsp ground cinnamon for warmth

For the Glaze:

• 1 egg, beaten with 1 tablespoon water (egg wash)
• 1 tablespoon coarse sugar or turbinado for sparkle
• Optional: a tiny squeeze of lemon juice to brighten the glaze

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Preheat your oven to 425°F (220°C). Lightly grease a 9-inch pie plate and have a parchment round handy if you like a nonstick base. If you’re feeling fancy, chill the pie plate in the fridge for a few minutes before you roll the dough. This helps the crust stay neat and flaky. The smell of butter warming in the kitchen is the best way to start the evening, honestly.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together flour, sugar, and salt. These dry ingredients aren’t glamorous, but they’re the backbone of a tender crust. I always double-check that there are no lumps of salt hiding in the flour because even a small clump can throw off the balance later.

Step 3: Mix Wet Ingredients

Keep the butter cold and cut into small cubes. Using a pastry cutter, two forks, or your fingers, blend the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. When you pinch a bit of dough, it should hold together briefly before flaking apart again. This is what yields a flaky crust with pockets of butter that create the delicious layers you crave.

Step 4: Combine

Sprinkle in ice water a tablespoon at a time, mixing gently until the dough just comes together. You want it cohesive but not sticky. If you’ve gone a touch too far, add a teaspoon or two of flour to bring it back to a workable consistency. Form two disks, wrap in plastic, and chill for at least 30 minutes. This rest is your best friend in pie land—it relaxes the gluten so the crust doesn’t shrink while baking.

Step 5: Prepare Filling

In a large bowl, combine blueberries, sugar, lemon juice, lemon zest, cornstarch, salt, and cinnamon if you’re using it. Gently toss until every berry is glossy and coated. Let the mixture sit for about 10–15 minutes—this gives the cornstarch a chance to start doing its thickening magic and the flavors to marry. If you’re using frozen berries, make sure they’re well thawed and drained to avoid a watery filling.

Step 6: Layer & Swirl

Roll one disk of dough on a lightly floured surface into a circle just a bit larger than your pie plate. Transfer to the pan, pressing it against the bottom and sides. Pile in the filling. Roll out the second disk for a lattice or full-cover crust. If you’re going lattice-ing, cut evenly spaced strips and lay them across the filling in a woven pattern; if you’re covering, place the top crust, seal edges, and vent with a few slits to let steam escape. Brush the surface with egg wash and sprinkle with a touch of sugar for a delicate crunch and golden color. The lattice or top crust should look generous but not thick—you want the filling to breathe through and shine through the crust.

Step 7: Bake

Bake in the preheated oven for 15 minutes, then reduce the heat to 350°F (175°C) and continue baking for 35–40 minutes, or until the crust is deep golden and the filling is bubbling around the edges. If the crust browns too quickly, tent with foil or a pie shield. I always love that moment when the bubbling juices crest, because the whole kitchen smells like a cozy family gathering. If you’re using frozen berries, it may take a touch longer; keep an eye on the crust color and the filling’s jiggle factor rather than the clock alone.

Step 8: Cool & Glaze

Allow the pie to cool on a rack for at least 2 hours before slicing. This cooling time lets the filling set so you don’t end up with a gelatinous slice. If you want a little finish, brush the cooled top with the glaze (or optional lemon glaze) for a glossy sheen and a hint of extra brightness. The glaze also helps tie the pie’s flavors together and makes it feel a touch more indulgent.

Step 9: Slice & Serve

Slice with a sharp knife, wiping it clean between cuts for neat portions. Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream. The first bite should deliver that fruity tang, the crumbly crust, and a touch of lemon aromatic in the air—a little celebration in every forkful. I love pairing this pie with a bright cup of coffee or a glass of cold milk, depending on the moment.

What to Serve It With

This Blueberry Pie Recipe begs to be shared with friends and family, so here are a few ways to present it with style and warmth.

For Breakfast: A slice warm from the oven with a dollop of mascarpone or a spoonful of vanilla yogurt, paired with a strong cup of coffee. The lemon that’s in the filling wakes you up without being sharp, and the crust holds its own beside a morning brew.

For Brunch: Layer a slice atop a brioche toast with a light dusting of powdered sugar, plus a drizzle of lemon curd to brighten the plate. A sparkling water with a twist of lemon makes the whole cabinet of flavors sing.

As Dessert: The classic approach—serve with vanilla bean ice cream and a delicate mint leaf for color. The contrast of hot pie and cold ice cream feels like a little victory every single time.

For Cozy Snacks: Cut a generous wedge and serve with a warm chai latte or a glass of almond milk. If you want extra comfort, a spoonful of whipped cream swirls into the moment beautifully.

Personally, I like to keep a few slices tucked away for weekend mornings and late-night cravings. This Blueberry Pie Recipe has a way of turning any ordinary moment into a small celebration. It’s one of those dishes that makes the house feel full of welcome and laughter—proof that a simple pie can carry a lot of heart.

Top Tips for Perfecting Your Blueberry Pie

These tips come from countless batches and the little discoveries that keep me coming back to this recipe time after time.

Crust Prep: Keep everything cold. Cold butter, cold water, cold cutting surface. The moment the butter starts to melt, you lose that delicate flakiness you’re chasing. I freeze the butter for about 10 minutes between steps sometimes; it’s not glamorous, but it works magic.

Berry Prep: If you’re using berries that aren’t in peak season, add a touch more lemon zest to wake them up, and don’t over-macerate the berries—let some of their texture stay intact for a nice bite. If you’re using frozen berries, thaw and drain well; a watery filling is no fun to bake.

Mixing Advice: When combining the dough with water, mix just until the dough comes together. A few small dry pockets are okay; you want a dough that holds its shape but isn’t dense. Overworking the dough makes crusts tough, and nobody wants a tough crust on a delicate pie.

Swirl Customization: If you want a little flair, whisk a teaspoon of lemon curd into the filling for a brighter hue and a tangier edge. For a rustic lattice, vary the width of your strips as you weave to create a homey, artisanal look.

Ingredient Swaps: Use half whole wheat flour and half all-purpose for a nuttier crust if you’re in the mood for a bit more texture. You can swap blueberries for blackberries or raspberries in the same ratio, though the bake time may shift slightly depending on the juiciness of the fruit.

Baking Tips: Position the rack in the lower third of the oven to help the bottom crust bake through. If you notice the top browning too fast, tent with foil. Check doneness by watching for bubbling around the edges and a golden crust. A perfectly set filling should jiggle only slightly in the center when you gently shake the pie plate.

Glaze Variations: If you don’t want to glaze, dust the top with a light shower of powdered sugar for a soft finish. For a citrusy sparkle, whisk a little lemon juice into a glaze with powdered sugar and brush it lightly over the hot crust.

Lessons learned: always give the crust a little rest. A well-rested dough is your best friend, and a well-chilled surface makes rolling easier and results in a more forgiving crust. And trust me—the first slice is always the hardest to resist, but the second feels a little like a victory lap.

Storing and Reheating Tips

Storage is where most pies lose their magic, but this Blueberry Pie Recipe travels well with proper handling. Here’s how I keep it delicious for as long as possible.

Room Temperature: A slice or two left on the counter in a cool, dry place will stay reasonably fresh for a day. Cover with a clean towel or a light lid to protect from dust. The crust might soften a bit, but the filling remains bright and fruity.

Refrigerator Storage: If you’ve got leftovers, store the pie in the fridge, covered tightly. It’s good for up to 4 days. The fruit’s brightness will dim a touch as it sits, but the crust remains satisfyingly flaky when warmed slightly.

Freezer Instructions: You can freeze the unbaked crust and filling assembled, or bake the pie fully and freeze slices. Wrap tightly in plastic, then in foil, and freeze up to 2–3 months. Thaw overnight in the fridge and reheat slices gently in a 325°F oven until warm and fragrant. Freezing changes the texture slightly, but you’ll still be rewarded with a comforting slice.

Glaze Timing Advice: If you’re freezing, skip the glaze until after thawing and reheating. A fresh brush of glaze or lemon glaze right before serving makes the pie feel brand-new and vibrant.

Freshly baked or reheated, this pie holds onto its charm. It’s a dessert you can prep ahead for a dinner party or simply keep on standby for a spontaneous treat that tastes like you spent hours in the kitchen.

Frequently Asked Questions

Final Thoughts

Blueberry Pie Recipe has a way of turning a quiet kitchen into a warm, welcoming scene—like you’ve invited everyone you love to share a slice and a story. The crust, the bright berries, and that gentle lemon lift come together in a way that feels both timeless and instantly comforting. It’s a pie you can dress up for a special occasion or keep simple for a weeknight treat. I hope you’ll try this Blueberry Pie Recipe soon and tell me how your crust behaves in your oven, which lattice pattern you choose, and what you served it with. I’d love to hear about your tweaks, your favorite pairing, or even the story that popped into your mind the moment you pulled a steaming slice from the oven. Happy baking! If you have a moment, drop a comment below to share your version or to say hello. And if you loved this, you know I’m always happy when you rate and pin your favorite tweaks.

Blueberry Pie Recipe

A classic homemade blueberry pie bursting with juicy, sweet-tart blueberries encased in a buttery, flaky crust. Perfect for summer gatherings or a cozy dessert with a scoop of vanilla ice cream.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 1 tsp lemon juice freshly squeezed
• 4 cup blueberries
• 0.75 cup granulated sugar
• 0.25 cup light brown sugar
• 0.25 cup cornstarch or tapioca starch for clear pie
• 0.25 tsp salt
• 0.5 tsp cinnamon ground
• 1 tbsp butter cold, diced
• 1 piece unbaked pie crust 9-inch, homemade or store-bought, for bottom
• 1 piece unbaked pie crust 9-inch, for top, or lattice if preferred
• 1 piece large egg beaten, for egg wash
• 1 tbsp milk for wash
• 2 tsp coarse sugar for sprinkling on top

Instructions

 

Preparation Steps

• Preheat oven to 375°F (190°C). Roll out the bottom pie crust and fit it into a 9-inch pie dish. Trim and crimp edges. Chill while preparing filling.
• In a large bowl, toss blueberries with lemon juice. In a small bowl, whisk together granulated sugar, brown sugar, cornstarch, salt, and cinnamon. Sprinkle over blueberries and mix gently until well coated.
• Turn filling into the prepared pie crust and scatter cold butter pieces on top.
• Top with second pie crust. Crimp edges to seal and cut 4-5 slits in the top for steam to escape.
• In a small bowl, mix egg and milk. Brush over the top crust and sprinkle with coarse sugar.
• Place pie on a baking sheet to catch drips. Bake for 45 to 50 minutes, until crust is golden brown and filling is bubbling through the slits.
• If edges of crust brown too quickly, cover them with aluminum foil or a pie shield.
• Let pie cool completely on a wire rack for at least 4 hours before slicing. This helps the filling set.

Notes

For a deeper flavor, let filling macerate for 30 minutes before baking. Store leftovers covered at room temperature for up to 2 days or in the fridge for up to 5 days. Freezes well unbaked for up to 3 months; bake from frozen for 60 minutes.