Introduction

This classic blueberry pie is a perfect dessert showcasing fresh, juicy blueberries wrapped in a flaky, buttery crust. The lattice top adds a beautiful touch, making it ideal for any occasion. Enjoy it warm or at room temperature, with a scoop of ice cream for extra indulgence.

A round blueberry pie with a golden-brown lattice crust on top, showing deep purple blueberry filling through the crisscross strips; the crust edges are thick, flaky, and slightly uneven, with sugar sprinkled on the top, sitting in a clear glass pie dish placed on a white marbled surface. Scattered fresh blueberries surround the pie with a small cluster of white flowers on the bottom left and a white fork resting on a turquoise cloth on the bottom right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pie crusts (homemade or store-bought)
5 heaping cups fresh blueberries (about 1.6 lbs), washed and picked over
3 tablespoons cornstarch
⅔ cup granulated sugar
¼ teaspoon salt
1 ½ tablespoons lemon juice
1 egg
2 teaspoons water
1 ½ tablespoons butter, cut into small pieces
Granulated sugar (for sprinkling on top)

Instructions

Step 1: Prepare your pie crust according to your chosen recipe and allow it to chill as instructed. If using store-bought crust, you can skip this step.
Step 2: Preheat your oven to 375°F (190°C).
Step 3: In a large bowl, combine the blueberries, cornstarch, sugar, salt, and lemon juice. Stir well until everything is evenly mixed. Set this filling aside while your dough chills.
Step 4: On a floured surface, roll out one pie crust into a 12-inch circle. Transfer it to a 9-inch pie plate, allowing some dough to hang over the edges.
Step 5: Whisk together the egg and water to make an egg wash. Brush the bottom crust lightly with the egg wash and set it aside for later use.
Step 6: Give your blueberry mixture a final stir, then pour it evenly into the pie crust. Dot the filling with small pieces of butter.
Step 7: Roll out the second pie crust into a 12-inch circle. Cut it into 1-inch wide strips using a knife or pastry cutter.
Step 8: Create a lattice pattern by placing 5 strips evenly across the pie horizontally. Weave vertical strips over and under the horizontal strips to form a lattice top.
Step 9: Trim the excess dough from the strips and fold the dough hanging from the bottom crust over the edges of the lattice, sealing the pie edges.
Step 10: Brush the lattice crust with the remaining egg wash and sprinkle generously with granulated sugar.
Step 11: Bake the pie on the center rack of your preheated oven for 50 minutes, or until the crust is golden brown and the filling is bubbling.
Step 12: Let the pie cool completely before slicing. Serve plain or topped with vanilla ice cream or whipped cream for extra delight.

Tips & Variations

For a thicker filling, add a little more cornstarch or use fresh frozen blueberries that are well-drained.
If you prefer a sweeter pie, increase the sugar by 2 tablespoons or adjust to taste.
Try adding a teaspoon of vanilla extract or a pinch of cinnamon to the berry mixture for a flavor twist.
Use a store-bought pie crust as a time-saver without sacrificing taste or texture.
For a vegan option, substitute the egg wash with a milk alternative or melted coconut oil.

Storage

Store leftover blueberry pie covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, warm slices in a 350°F (175°C) oven for 10–15 minutes to maintain crispness. Avoid microwaving if you want to keep the crust flaky.

How to Serve

A slice of blueberry pie is shown on a white plate with a slightly raised, patterned edge, resting on a teal cloth on a white marbled surface. The slice has three distinct layers: the top layer is a golden-brown lattice crust with a slightly flaky texture and visible sugar crystals on top; the middle layer shows juicy, whole blueberries that are dark purple and glossy, packed tightly together with some juice seeping out; the bottom layer is a lighter golden crust supporting the blueberries. In the background, a clear glass pie dish with more of the pie is placed on the white marbled surface, with a few scattered loose blueberries around it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries can be used. Make sure to thaw and drain them well to prevent a watery filling. You might also need to increase the thickener slightly to compensate for extra liquid.

How do I know when the pie is fully baked?

The crust should be golden brown and the filling should be bubbling through the lattice or vents. This indicates that the filling is hot and cooked properly.