Homemade Blueberry Pie is a classic summer dessert staple with juicy blueberries and a homemade pie crust with a lattice pattern on top. This dessert is so fresh and delicious, it’s perfect for spring and summer get togethers, BBQs, Memorial Day and the Fourth of July.
This easy homemade blueberry pie looks and tastes amazing, be sure that the whole family will love it!
Table of Contents
Making a Pie From Scratch
Making a pie from scratch is easier than you may think. In this recipe, the pie crust and blueberry pie filling are both made from scratch using fresh blueberries, lemons, and other ingredients you’ll already have in your pantry.
Pastry is one of my favorite things to bake as it is so versatile and so tasty! If you also enjoy making pastry, have a look at my recipe for Homemade Apple Pie.
Whether you’re a beginner at making your own pastry or fairly confident, this easy blueberry pie recipe will help guide your every step of the way from flour to finishing touches. This pie is presented with a pastry lattice top – full instructions for how to make this are in the recipe below.
The combination of sweet blueberry and tangy lemon flavors work so well together within the lattice crust buttery pastry to make this crowd pleasing fruit pie.
Enjoy this delicious fresh blueberry pie on its own with a cup of coffee, or with vanilla ice cream, whipped cream, or heavy pouring cream on the side.
Ingredients
Blueberry Pie
Blueberry Pie
- Pie Crusts – 2 of these, one for the base of the pie and one for the lattice crust finish on the top.
- Fresh Blueberries – 6 cups of berries that are fresh will do, if using frozen you will want slightly less.
- Sugar – White sugar.
- Cornstarch – Binding agent for the blueberry filling.
- Lemon Zest – Taken from a fresh lemon.
- Lemon Juice – Taken from a fresh lemon is best.
- Sanding Sugar – A large granulated decorating sugar, between white granulated and coarse sugar in size.
- Egg – This is to make the egg wash to go on the pastry before baking, so ay size will do.
Pie Crust
- Flour – All-purpose flour
- Butter – Salted butter is fine.
- Lemon Zest – From a fresh lemon
- Apple Cider Vinegar
- Salt
- Water
Instructions
Step One: Make the pie crusts and place bottom one into a prepared pie dish.
- Lightly mix flour and salt in a bowl, add the butter and mix until the flour is crumbly. Add in the vinegar and the lemon zest.
- Once the pie crust mix is combined into crumbs, add the water 1 tbsp at a time. Once the dough comes together, roll it out and form 2 discs. Wrap them in plastic wrap and refrigerate them for at least 1 hour.
- Place one of the discs into a pie dish, lightly pressing it into the bottom rim, and make holes in the base with a fork. Cut off excess pastry around the edge of the dish and press down the top edge of the crust with your fingertips.
Step Two: Make the Blueberry Pie Filling
- In a large mixing bowl, combine the blueberries, sugar, cornstarch, salt, zest, and lemon juice. Toss to coat.
- Pour the blueberry mixture into the prepared pie plate.
Step Three: Make the Lattice Pastry Top
- Roll out the second piece of crust and then using a pizza cutter, cut inch wide strips of dough to form a lattice style top crust of the pie.
- Place one strip on top of the pie through the middle and then arrange the other strips in a row from the middle.
- Fold the strips in half and begin weaving strips of pie crust in the opposite direction.
- Once the strips are arranged in a lattice or basket weave design, cut the longer pieces off and crimp the strips to the bottom crust to keep everything together.
- With a pastry brush, brush the egg wash onto the crust and top with sanding sugar.
Step Four: Bake the Pie
- Place the pie into the 425-degree oven for 15 minutes. After which lower the oven temperature to 375 degrees and continue baking for 30 minutes. After 30 minutes, check the pie and make sure the crust isn’t getting too dark. If it is, tenting with aluminium foil will stop the crust from burning.
- Once the pie is finished baking, this is the hard part — let it cool for at least 2-3 hours. If it’s cut into before it sets it will be too loose. By letting it sit, the cornstarch has time to work its magic.
Suggestions and Alternatives
- Poke holes in the bottom crust – Poking holes in the bottom of the pie crust keeps it as flaky and as crispy as possible by allowing heat to pass through the pastry more evenly. I normally just use a fork and poke the holes all over the bottom before adding in the other ingredients.
- Be careful not to stretch the pastry when you put it into the pie plate, as stretching causes it to shrink when baked.
- Make this recipe gluten free by using an all-purpose gluten free alternative flour with a 1:1 ratio.
How Do You Thicken Blueberry Pie Filling?
In this recipe, we use cornstarch to thicken the filling. Other thickening agents that may be used are tapioca, arrowroot and potato starch.
What Causes Runny Pie Filling?
Excess liquid in a baked pie could mean that the pie needs to be baked for a bit longer. Bake it until the top pie crust is deep golden brown in color, if you take it out too soon the blueberry filling won’t have been allowed to cook for long enough to thicken correctly.
Should I Thaw Frozen Blueberries Before Baking a Pie?
Yes. When frozen fruit is used in recipes there is an excess of water from the ice when it melts during baking and this can make your pie filling too watery. For this reason, you will need to partially thaw and drain frozen fruit before using it. We do recommend using fresh berries in this recipe for best results, though frozen blueberries are handy in a pinch.
How Should This Be Served?
One of the brilliant things about fruit pies is that they can be served hot or cold. If serving this pie hot, try it with a scoop of vanilla ice cream, some whipped cream or thick pouring cream. If serving it cold, whipped cream or pouring cream would work well.
How Do I Store Blueberry Pie?
Blueberry pie that has been freshly baked will keep for about 4 to 5 days in the refrigerator, covered loosely with foil or plastic wrap. You can also freeze blueberry pie by wrapping it tightly in plastic wrap, aluminum foil, or putting it in a heavy-duty freezer bag or airtight container. Pies will last up to 3 months in the freezer when stored correctly.
More Pastry Recipes
More Dessert Recipes
- Creamy Lemon Pie
- Cool Whip Pumpkin Pie
- No Bake Peanut Butter Pie
- Tray Baked Pancakes
- Blueberry Dump Cake
- Blueberry Pancake Muffins
Homemade Blueberry Pie
Ingredients
Blueberry Pie
- 2 pie crusts
- 6 cups blueberries fresh
- 1 cup sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 1 egg for egg wash
- 1 tbsp sanding sugar
Pie Crust
- 4 cups flour
- 2 sticks butter cold, cut into cubes
- 2 tbsp lemon zest
- 1 tsp salt
- 1 tsp apple cider vinegar
- 5 tbsp cold water
Instructions
Lattice Pie Crust
- In a food processor set up with the regular blade, place the flour and salt in and pulse 3 times to mix.
- Add the butter and mix until the flour is crumbly.
- Add in the vinegar and the lemon zest.
- Once the pie crust mix is combined into coarse crumbs, start adding the water 1 tablespoon at a time. Once the dough comes together, stop processing it.
- Turn the dough out onto the counter and form it into 2 discs. Wrap them in plastic wrap and refrigerate them for at least 1 hour.
- After the hour, use according to the Blueberry Pie recipe directions.
Blueberry Pie
- Heat oven to 425 degrees, and roll out both sections of the crust with a rolling pin to form two discs.
- Place one of the discs into a pie dish, lightly pressing it into the bottom rim, and make holes in the base with a fork. Cut off excess pastry around the edge of the dish and press down the top edge of the crust with your fingertips.
- In a large mixing bowl, combine the blueberries, sugar, cornstarch, salt, zest, and lemon juice. Toss to coat.
- Pour the blueberry mixture into the prepared pie plate.
- Roll out the second piece of crust and then using a pizza cutter, cut inch wide strips of dough to form a lattice style top crust of the pie.
- Place one strip on top of the pie through the middle and then arrange the other strips in a row from the middle.
- Fold the strips in half and begin weaving strips of pie crust in the opposite direction.
- Once the strips are arranged in a lattice or basket weave design, cut the longer pieces off and crimp the strips to the bottom crust to keep everything together.
- With a pastry brush, brush the egg wash onto the crust and top with sanding sugar.
- Place the pie into the 425-degree oven for 15 minutes. After which lower the oven temperature to 375 degrees and continue baking for 30 minutes. After 30 minutes, check the pie and make sure the crust isn’t getting too dark. If it is, tenting with aluminium foil will stop the crust from burning.
- Once the pie is finished baking, this is the hard part—let it cool for at least 2-3 hours. If it’s cut into before it sets it will be too loose. By letting it sit, the cornstarch has time to work its magic!
Notes
- Poke holes in the bottom crust – Poke holes in the bottom pie crust to allow heat to flow through more evenly in the bottom of the pastry, keeping it as flaky and as crispy as possible. Just use a fork and poke the holes all over the bottom before adding the blueberry filling.
- Be careful not to stretch the pastry when you put it into the pie plate, as stretching causes it to shrink when baked.
- If you are using frozen blueberries, you will need to partially thaw and drain them.
Nutrition
Did You Make This Recipe?
Don’t forget to share it with me on @thebalancingmom and follow on Tiktok @balancingmotherhood and Pinterest @thebalancingmom for more!
What’s For Dinner?
Find a recipe for dinner tonight! Get our Top 10 Most Popular recipes ebook sent right to your email.
Leave a Review!