★★★★★

Blueberry Pie

It’s a classic for a reason–homemade Blueberry Pie with a lattice top never goes out of style! With juicy blueberries and an extra flaky crust, this is the only blueberry pie recipe you’ll ever need.

Use the blueberry filling in these Blueberry Hand Pies, or swap the filling for a delicious Cherry Pie instead. Don’t forget the homemade ice cream on top!

Slice of deep dish blueberry pie with lattice topped crust on a white plate.

Why this Recipe Works

Summertime berries mean all kinds of good things: berry cobblers, muffins, scones and pancakes, not to mention handful after handful of fresh blueberries straight from the bowl.

If you can resist eating all of your fresh blueberries right out of the basket, it’s well worth putting a few aside to make a pie.

Nothing is quite as nostalgic or comforting as a freshly baked Blueberry Pie, lattice top and all!

Pie Crust

For this blueberry pie recipe, I wanted to keep it simple and traditional. No frills or fancy additions. Just a syrupy blueberry filling, a buttery pie crust and, of course, a pretty lattice for the top.

To accomplish this, I used a double pie crust. I tried the recipe with both a doubled version of my Homemade Pie Crust and with a refrigerated pie crust from a box.

Both worked well! It’s fun to make your own crust from scratch but in a pinch I always go with pre-made crust to save a little time and effort.

Favorite Pie Recipes: French Silk Pie | Dutch Apple Pie

Blueberry pie with lattice top in a deep dish white pie plate.

What pie plate to use

I opted to use a deep dish pie plate here, because the filling makes a LOT!

If you don’t have a deep dish, you can make two regular sized pies instead. (you’ll need FOUR crusts) PS. These pies freeze so well.

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How to Make Blueberry Pie

STEP 1. Make the blueberry filling

Step by step photos showing how to make blueberry pie filling.

In a large saucepan NOT on heat, whisk cornstarch and sugar together until no lumps remain. Add fresh or frozen blueberries along with water and a squeeze of lemon juice.

Cook this mixture in the saucepan over medium heat, stirring frequently to prevent it from burning. It takes about 10 minutes to get the filling thick and translucent. At this point, remove the pan from heat and let the filling cool completely.

The cooling step is vital! Don’t skip it.

STEP 2. Prepare the pie crust

Roll out one of the prepared pie crusts to about ⅛” thickness. It should hang over the edge of your deep pie plate by at least an inch. If you’re making two pies instead of one deep dish pie, divide the dough in half before rolling it out.

Pour cooled blueberry filling into the pie plate over the bottom crust. Now it’s time to make the lattice out of the second crust.

Step by step photos showing how to make a lattice top crust for blueberry pie.

STEP 3. Lattice top

To make the lattice, first roll out the second prepared pie crust to ⅛” thickness. Using a pizza cutter, pastry cutter, or knife, cut 12 strips that are the same width. 

Lay 6 strips vertically, across the pie plate, spaced evenly. The strips should be longer than the pie plate and drape over the edge on each side.

Fold back every other strip so that only the very top of each strip is still touching the edge of the pie plate. Lay one of the 6 remaining strips perpendicularly across the pie.

Unfold the 3 strips so that they now lay over the perpendicular strip. Next fold the other 3 strips back and place another strip perpendicular across the pie. Unfold the 3 strips so that they lay over the strip that was just added to. Continue until all the strips have been used and the pie has a beautiful woven lattice top.

Yes, you can stop to take a picture. It’s pretty!

There will be a little excess crust hanging over the edge of the plate. Roll it toward the center of the pie to form a clean and even edge

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STEP 4. Bake

Before you put the pie in the oven, make an egg wash by beating one egg with a spoonful of water. Brush the wash over the top of the pie and then sprinkle it with coarse sanding sugar.

Bake the pie uncovered first for about 25 minutes. Then, cover the pie edges with foil or pie crust shield and reduce oven temp to 325℉. This step keeps the edges from over baking while the rest of the pie cooks. Bake an additional 35-45 minutes or until lattice top begins to brown. 

Allow pie to cool for 3 hours at room temperature before you slice and serve it.

Blueberry pie slice on a white plate.

How to serve blueberry pie

Use a knife or pie cutter to cut the pie into even slices of your desired size.

You can serve this pie by itself on a plate or add a scoop of vanilla ice cream or homemade whipped cream on the side.

Don’t forget to let everyone “ooh” and “ahhhh” over how beautiful your pie is first!

Storing Pie

You can store this pie, or its leftovers, in the fridge covered for about 5 days.

For a make-ahead option, prepare the blueberry filling in advance. Keep the filling in an airtight container in your fridge and it’ll stay good for about 1 week. Then, when you’re ready to bake your pie, just roll out your crust and go.

You can also freeze Blueberry Pie. There’s a reason your local grocery stores have a freezer section FILLED with frozen berry pies.

To freeze, bake as directed and cool completely. Wrap in plastic wrap then completely in foil. Freeze for up to 60 days.

Thaw in refrigerator overnight and enjoy!

Blueberry pie with lattice crust in a white pie plate.

Recipe FAQs

Should I thaw frozen blueberries for pie?

Because you’re cooking the filling, no need to thaw first.

Why is my blueberry pie runny?

The cornstarch in this recipe needs time to thicken. Allow the pie to bake fully, AND COOL fully to give this time to set up. You can always reheat a slice of pie if you like it warm.

Should blueberry pie be refrigerated.

I find fruit pies should stay refrigerated after cooling. Not only are they delicious COLD, but they last longer too and stay fresher tasting.

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Yield: 8 servings

Blueberry Pie

Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes

It's a classic for a reason--homemade Blueberry Pie with a lattice top never goes out of style! With juicy blueberries and an extra flaky crust, this is the only blueberry pie recipe you'll ever need.

Ingredients

For the crust:

  • double pie crust recipe *see notes below

For the filling:

  • 4 Tablespoons of cornstarch
  • 1 cup granulated sugar
  • 4 cups fresh or frozen blueberries
  • 1 cup water
  • 2 teaspoons fresh lemon juice

For the top of the crust:

  • 1 large egg
  • 1 tablespoon water
  • Coarse sanding sugar (optional)

Instructions

  1. In a large saucepan, whisk cornstarch and sugar until no lumps remain.  Add blueberries, water, and lemon juice and stir gently to combine. 
  2. Cook over medium heat, stirring frequently to prevent it from burning, until the mixture thickens and becomes translucent.  This will take about 10 minutes. 
  3. Remove from heat.  Cool completely before filling the pie crust. (*very important - it will be impossible to do the lattice top as the pieces of crust will stick to the warm pie filling.)
  4. Roll out prepared pie crust to about ⅛” thickness.  It should hang over the edge of your pie plate by at least an inch.  Pour cooled blueberry filling into the pie plate.  
  5. Roll out the second prepared pie crust to ⅛” thickness.  Using a pizza cutter, pastry cutter, or knife, cut 12 strips that are the same width.  Lay 6 strips vertically, across the pie plate, spaced evenly.  The strips should be longer than the pie plate and drape over the edge on each side.  Fold back every other strip so that only the very top of each strip is still touching the edge of the pie plate.  Lay one of the 6 remaining strips perpendicular across the pie.  Unfold the 3 strips so that they now lay over the perpendicular strip that was just added.  Next fold the other 3 strips back and place another strip perpendicular across the pie.  Unfold the 3 strips so that they lay over the strip that was just added to the pie.  Continue until all the strips have been used and the pie has a beautiful woven top.
  6. Roll the excess pie crust toward the center of the pie to make a nice edge.
  7. Beat the egg and 1 Tablespoon of water together to make an egg wash.  Using a pastry brush, apply the egg wash to the top of the pie. Sprinkle with coarse sanding sugar.
  8. Bake pie, uncovered, at 400℉ for 25 minutes.  Cover pie edges with foil or pie crust shield and reduce oven temp to 325℉.  Bake an additional 35-45 minutes or until lattice top begins to brown. 
  9. Allow pie to cool for 3 hours at room temperature before service.  Store covered in the refrigerator or up to 5 days.

Notes

  • Homemade Pie crust (double recipe for 2 crusts) or 1 box ready-made pie crust (2 crusts)
    For this recipe, I used a deep dish pie plate.  The filling would be enough to make 2 regular pies.
  • Storing pie filling - can be made ahead of time and stored in an airtight container for up to 1 week.

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 261Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 23mgSodium: 101mgCarbohydrates: 50gFiber: 3gSugar: 33gProtein: 2g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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Bursting with juicy berries and finished with a lovely lattice top, this Blueberry Pie is the classic dessert everyone loves!

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on August 13, 2020

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