This classic homemade blueberry pie is packed with fresh blueberries and topped with a beautiful lattice crust. Finish this pie with a scoop of vanilla ice cream and you’ll be in blueberry heaven.
Why this recipe works
This classic Blueberry Pie is a family favorite and it’s so easy to make!
This pie is great if you have a ton of fresh blueberries that you’re not sure what to do with. The fresh berries are transformed into gooey, sweet pie filling that are borderline addictive.
How to get the recipe
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Despite looking fancy, making this classic Blueberry Pie is actually very easy!
How to Make the Pie Dough
- Cut the butter into the flour using either a pastry cutter or two forks, until you reach a crumbly texture.
- Then simply drizzle in water, a tablespoon at a time, until the dough can be formed into a loose ball.
- Divide it into two equal balls and pat into disk shapes. Wrap in plastic wrap, and set in the fridge to firm up for at least an hour.
How to Make Blueberry Pie Filling
- Mix together blueberries, cornstarch, sugar, lemon zest, cinnamon, and salt.
How to Make Blueberry Pie
- Once your dough has chilled, preheat the oven. Roll the disks out into large circles so that they’re about ½ inch larger than your pie pan.
- Use one of the doughs as your bottom crust. Line the bottom of your pie pan and cut the other dough into 1 inch thick strips.
- Add your blueberry pie filling to the pie dish, then make your woven lattice pie crust on top! To do this, I like to lay a row of dough strips going one direction (horizontal).
- Fold half of the strips over, then lay a strip going the other direction (vertical).
- Lay the horizontal strips over the vertical strips. Fold the other half of the strips to repeat, weaving the dough strips to form a lattice pie topping.
- Then just bake until the blueberry filling is bubbling at the edges.
Expert Tips & FAQs
If you don’t have a pastry cutter, you can use two butter knifes scissor style to cut the butter into the dry ingredients.
You can use frozen blueberries for this pie, but don’t thaw them. Do not make the blueberry filling until you are ready to put it into the pie crust.
You can use tubes or sheets of refrigerated pie dough. Just follow the instructions on the package.
The hardest part of making this recipe is waiting for the pie to cool long enough to cut it. Enjoy!
More Pie Recipes
- Banana Cream Pie
- No Bake Peanut Butter Pie
- Key Lime Pie
- Strawberry Pie
- French Silk Pie
- Peach Pie
- Apple Pie
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!Print It Rate It
- 2 ½ cups all-purpose flour
- ½ tsp salt
- 1 cup unsalted butter chilled
- 6 to 8 Tbsp ice water
- 1 egg whisked
- 6 cups fresh blueberries
- ¼ cup cornstarch
- ¼ cup sugar
- 1 tsp lemon zest
- ½ tsp cinnamon
- ¼ tsp salt
- Combine flour and salt. Cut the butter into the flour using either a pastry cutter or two forks, until you reach a crumbly texture.
- Slowly drizzle in water until the dough can be formed into a loose ball. Divide into two equal balls, pat into disk shapes, wrap in plastic wrap, and set in the fridge to firm up for at least an hour.
- Mix together your blueberries, cornstarch, sugar, lemon zest, cinnamon, and salt.
- Preheat oven to 400 degrees F. Remove one of the pie crust disks from the fridge and roll into a large circle (at least 1 inch larger than your pie pan, I recommend a 9 inch pie pan). Transfer the crust into the pie pan, leaving ½ inch overhang on all sides.
- Spoon blueberry filling into the crust, gently evening out the top.
- Remove the other pie crust from the fridge and roll into an equally large circle. Cut dough into 1 inch wide strips.
- Make your woven lattice pie crust on top. To do this, lay a row of dough strips going one direction (horizontal). Fold half of the strips back over themselves, then lay a strip going the other direction (vertical). Lay the horizontal strips over the vertical, then fold the other half of the horizontal strips to repeat, weaving the dough strips to form a lattice pie topping.
- Brush dough with whisked egg, optionally sprinkling with a bit of sugar.
- Set pie in the oven, with a baking sheet below it to catch drips. Bake for 20 minutes at 400 degrees F, then reduce temperature to 350 degrees F and continue baking for 35 minutes, or until filling is bubbling at the edges. If you notice crust beginning to brown too much, cover the edges with aluminum foil.
- Allow pie to cool before serving to allow blueberry filling to thicken.