Blueberry Pie

This homemade blueberry pie recipe features a flaky pie crust and fresh blueberries mixed with lemon juice, sugar, and cinnamon for a classic fruit dessert. Baked until golden and bubbling, it’s perfect for summer gatherings, holiday tables, or weekend baking. Made with simple ingredients and no artificial flavors, this easy blueberry pie delivers a rich, fruit-filled slice every time.

A classic blueberry pie made from scratch with a flaky homemade crust, juicy fresh blueberries, and a hint of lemon. Perfect for holidays, summer gatherings, or anytime you’re craving a fruit-filled dessert.

Ingredients

• 1 double pie crust recipe (enough for top and bottom crusts)
• 6 cups fresh blueberries (about 2 lbs), rinsed and well drained
• 1 teaspoon lemon zest (from 1 lemon)
• 2 tablespoons fresh lemon juice
• 4½ tablespoons all-purpose flour
• ½ cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 egg + 1 tablespoon water (for egg wash)

Instructions

1. Prepare the Crust:
   Roll out one chilled pie dough disk into a 13-inch circle. Fit it into a 9-inch deep pie dish and chill while you prepare the filling. Roll the second disk into a 12-inch circle and slice it into ten 1-inch strips for the lattice top. Keep chilled.
2. Make the Filling:
   In a large mixing bowl, combine blueberries, lemon zest, lemon juice, flour, sugar, and cinnamon. Toss gently until the berries are evenly coated.
3. Assemble the Pie:
   Pour the blueberry filling into the prepared pie crust, mounding slightly in the center. Keep the edges of the crust clean for sealing.
4. Create the Lattice Crust:
   Lay 5 strips of dough vertically over the pie. Fold back every other strip halfway and lay a horizontal strip across. Fold the vertical strips back down and repeat with alternating strips until the lattice is complete. Seal and crimp the edges for a fluted finish.
5. Egg Wash:
   Beat the egg with 1 tablespoon of water. Brush the egg wash over the lattice and crust edges.
6. Bake:
   Preheat the oven to 375°F. Bake for 50–60 minutes or until the crust is golden brown and the filling is bubbling at the edges. Cool before serving.

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Tips

• Keep ingredients cold: Cold dough makes a flakier crust.
• Use fresh berries: Make sure berries are dry to prevent excess liquid in the pie.
• Bake on a sheet pan: Catch any bubbling juices and prevent a mess in the oven.

Variations and Substitutions

• Frozen blueberries: Can be used in place of fresh, but thaw and drain well first.
• Add a thickener: Use cornstarch instead of flour for a clearer filling.
• Flavor twist: Add a splash of vanilla extract or a pinch of nutmeg for extra depth.

FAQs

Can I use store-bought pie crust?
Yes. A good-quality store-bought crust works well if you’re short on time.

How do I know when the pie is done?
The crust should be golden, and the filling should be bubbling—especially near the center.

Do I need to blind-bake the crust?
No blind baking is needed for this recipe.

Serving Suggestions

• Serve warm or at room temperature.
• Pair with vanilla ice cream or whipped cream.
• Great with a drizzle of warm cream or custard.

Why You’ll Love This Recipe

This blueberry pie features a flaky, golden crust and a perfectly balanced filling with fresh berries and citrus brightness. It’s a timeless dessert that’s easy to make, crowd-pleasing, and ideal for summer gatherings or holiday tables.