If you’re searching for the ultimate summer treat that never fails to bring smiles to the table, you simply have to try this Blueberry Pie Recipe! Generous heaps of juicy blueberries nestled in a flaky, golden crust create a dessert that truly celebrates everything wonderful about the season. The hint of lemon and cinnamon highlight the berries’ natural sweetness, while buttery pastry provides the perfect contrast in texture. Whether you serve it warm with vanilla ice cream or savor a slice on its own, this classic pie is sure to become a treasured favorite in your kitchen.

Ingredients You’ll Need

Making a truly memorable Blueberry Pie Recipe relies on a handful of humble but absolutely essential ingredients. Every single one— from the butter in the crust to the zest of lemon in the filling— plays a part in building the dessert’s gorgeous color, sweet tang, and perfect crumbly texture.

All-purpose flour: This forms the sturdy backbone for that perfectly flaky, golden crust— don’t be tempted to substitute here!
Salt: Just a hint brings all the flavors into focus, balancing sweetness and amplifying richness.
Granulated sugar: Used in both the crust and the filling, it creates subtle sweetness without overpowering the fresh blueberries.
Unsalted butter: Chilled and cubed, this is the secret to those irresistible, melt-in-your-mouth pastry layers.
Ice water: Keeps the dough cool while coming together for optimal flakiness.
Fresh blueberries: The star of the show— ripe, plump, and bursting with natural flavor.
Cornstarch: Helps thicken the filling so every slice holds together beautifully (not runny!).
Lemon juice: Adds a pop of brightness and enhances the fruit’s flavor.
Lemon zest: Just a teaspoon shapes the taste with incredible citrus aroma.
Cinnamon: Provides gentle warmth and depth to the pie’s flavor profile.
Butter (for dotting): Melts into the filling, creating a luscious, satiny texture.
Egg & water (for egg wash): Brushed on top for a shiny, golden finish.
Coarse sugar (optional): Adds sparkle and a delightful crunch to the top crust.

How to Make Blueberry Pie Recipe

Step 1: Make the Pie Dough

Start by whisking together the flour, salt, and sugar in a large bowl— the classic foundation for your crust. Then, cut in the chilled butter either with a pastry cutter or your fingers, stopping when the mix looks a bit like coarse beach sand with a few pea-sized pieces of butter still tucked in. These little butter bits guarantee flakiness down the road! Drizzle in the ice water, tablespoon by tablespoon, mixing just until the dough comes together. Give it a quick knead, divide it into two discs, wrap up, and chill for at least an hour. Trust me: the rest does wonders for the final texture.

Step 2: Make the Blueberry Filling

While your dough chills, it’s time to let those beautiful berries shine. In a clean bowl, toss together blueberries, the rest of the sugar, cornstarch, lemon juice, zest, cinnamon, and salt until each berry is shiny and evenly coated. This is where the magic starts: the mixture should smell bright and jammy— you’ll want to sneak a spoonful, but hold off for now!

Step 3: Assemble the Pie

Once your dough is cold, roll out one disc on a lightly floured surface until it’s about 12 inches across. Carefully fit it into your pie dish, pressing gently so there are no air bubbles beneath. Pour in all the blueberry filling, arranging it evenly, then dot the surface with butter cubes for extra richness once baked.

Step 4: Top and Decorate

Roll out your second dough disc and place it carefully over the berries, or, for a classic look, try weaving a lattice! Trim and crimp the edges to seal in all that fruity goodness. Cut a few small vents in the top if you’re using a full crust, so the steam can escape— this keeps the crust beautifully crisp.

Step 5: Apply Egg Wash and Sugar

Brush the top with your egg wash mixture for an irresistible golden sheen, then sprinkle with coarse sugar if you want a sparkling, bakery-style finish. These little touches make all the difference in the Blueberry Pie Recipe’s final look.

Step 6: Bake and Cool

Bake at 400°F for 20 minutes to set that crust, then lower the temperature to 350°F and continue baking 35 to 40 minutes more. Wait until you see golden pastry and bubbling blueberry filling. Let the pie cool at least two hours (as tough as it is to wait!) before serving. This helps the filling set, ensuring lovely, neat slices.

How to Serve Blueberry Pie Recipe

Garnishes

Give your Blueberry Pie Recipe a little extra flair by topping it with a scoop of creamy vanilla ice cream or a hearty dollop of freshly whipped cream. A sprinkling of extra lemon zest or a handful of whole fresh blueberries right before serving makes each slice look as good as it tastes— like summer on a plate!

Side Dishes

Pairing pie doesn’t have to be complicated: a cool fruit salad or a little bowl of lemon sorbet on the side balances the pie’s sweet richness beautifully. For a bit of contrast, serve slices alongside hot coffee or a mug of herbal tea for a coffeehouse-style dessert break at home.

Creative Ways to Present

If you’re in the mood to impress, try baking mini pies using muffin tins for individual servings— adorable for parties or picnics. Want to go rustic? Present the whole Blueberry Pie Recipe on a wooden board and let guests slice their own. Or, drizzle each slice with blueberry sauce for a dramatic, restaurant-worthy finish.

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftover pie covered at room temperature for up to two days, or keep it in the fridge for three to four days. To keep the crust crisp, cover it loosely with foil or use a pie dome— avoid airtight containers, which can make the pastry a bit soft.

Freezing

This Blueberry Pie Recipe freezes like a dream! Wrap tightly in plastic wrap and then foil once fully cooled. You can freeze the whole pie or individual slices for up to three months. For best results, thaw overnight in the refrigerator before reheating or enjoying at room temperature.

Reheating

To relive that fresh-baked magic, warm slices in a 350°F oven (covered loosely with foil) for about 10–15 minutes. If you’re short on time, you can gently microwave a piece, but the oven keeps the crust crisp and delicious.

FAQs

Can I use frozen blueberries in this Blueberry Pie Recipe?

Absolutely! Just toss them in straight from the freezer— no need to thaw. For best results, add an extra tablespoon of cornstarch to absorb the extra juices frozen berries release during baking.

Why is my pie filling runny?

Usually, this happens if the pie is sliced before it cools completely. Make sure to allow at least two hours of cooling time so the filling sets— it’s worth the wait!

How do I prevent a soggy bottom crust?

Start with a hot oven, and don’t skip the chilling steps for your dough. You can also bake the pie on the lower rack of your oven to help crisp the bottom. A sprinkle of cornstarch or a thin layer of ground almonds under the berries can help, too!

What’s the best way to make a lattice top for this Blueberry Pie Recipe?

Roll out your top crust, cut into even strips, and carefully weave them over and under across the pie. Don’t stress about perfection— a rustic look is part of the charm, and it always draws oohs and ahhs at the table.

Can I make the dough in advance?

Definitely! The pie dough can be made ahead and kept in the fridge for up to three days, or frozen for up to a month. When ready, bring it just to a workable temperature before rolling it out.

Final Thoughts

Nothing brings people together like a homemade dessert, and this Blueberry Pie Recipe definitely proves it. Whether it’s for a summer barbecue, a cozy holiday, or just a regular Tuesday, this pie is a sweet reminder of why homemade is always worth it. Give it a try— I promise, every bite is bursting with joy!

Blueberry Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 8 reviews

Author: Emma
Total Time: 1 hour 30 minutes (plus chilling time)
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the sweet and tangy flavors of this homemade Blueberry Pie. With a buttery, flaky crust and a juicy blueberry filling, this classic dessert is perfect for any occasion.

Ingredients

Scale

For the Crust:

2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup unsalted butter, chilled and cubed
6–8 tablespoons ice water

For the Filling:

5 cups fresh blueberries
3/4 cup granulated sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon butter, cut into small cubes

For Assembly:

1 egg (beaten with 1 tablespoon water for egg wash)
1 tablespoon coarse sugar (optional, for sprinkling)

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Instructions

Prepare the Crust: In a large bowl, whisk together the flour, salt, and sugar. Cut in the chilled butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough forms. Divide into discs, chill, then roll out.
Make the Filling: Mix blueberries, sugar, cornstarch, lemon juice, zest, cinnamon, and salt. Fill the pie crust with the mixture.
Assemble and Bake: Top the pie, crimp edges, vent, brush with egg wash, and sprinkle with sugar. Bake until golden and bubbly. Cool before serving.