This Blueberry Pie recipe feels like summer in every bite. With a flaky pie crust, juicy blueberry pie filling, and a golden lattice top, it’s hard not to love. It’s sweet, slightly tart, and just the right amount of gooey.
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I’ve made this homemade blueberry pie many times, and it’s always a winner. The filling bubbles up beautifully, the crust turns golden with an egg wash, and the flavor is bright thanks to the lemon juice and fresh berries. It’s the perfect dessert to bring to a summer BBQ or serve warm with ice cream on a quiet evening. This recipe is easy enough for beginners but feels like something you made from scratch, with love.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make The Best Blueberry Pie
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I’ll walk you through how to make this blueberry pie from start to finish. It’s simple, sweet, and packed with juicy berries.
Preheat the oven
Start by preheating your oven to 350°F (175°C). Place the oven rack in the center so the pie bakes evenly.
Cook the blueberry pie filling
In a medium saucepan over low heat, mix together the blueberries, sugar, and cornstarch. Stir occasionally, just enough to help it thicken without smashing all the berries. Once the sugar dissolves and the filling is bubbling slightly, remove it from the heat.
I use a saucepan with a thicker base for this part; it helps keep the berries from scorching when I’m not hovering over the stove.
Add flavor and cool
Stir in the vanilla extract and a pinch of salt. Let the filling cool a bit so it doesn’t melt the pie crust when you pour it in.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Prepare the bottom crust
Press one of your 9-inch pie crusts into a pie dish. You want the pastry to hug the sides nicely with no air pockets underneath. Pour the blueberry mixture in and spread it out evenly.
I usually use a glass pie dish here, it’s easier to tell when the bottom crust is actually baked, which saves a lot of second guessing.
Make a lattice crust
Take the second pie crust and slice it into strips about ¾ to 1¼ inches wide. Lay half across the pie in one direction, then weave the rest over and under to form a classic lattice top.
If you have a pastry wheel, this is the time to use it, it makes quick work of the strips and gives them that bakery-style edge.
Brush and bake
If you like, brush the crust with a bit of egg wash (just an egg yolk mixed with a splash of cream or milk) to give it a golden sheen.
Pop it into the oven and bake for 50–60 minutes, until the filling is bubbly and the crust is golden brown. I always place the pie dish on a rimmed baking sheet before it goes into the oven. If it bubbles over, you’re not dealing with a mess on the oven floor.
Let it cool
Resist the urge to slice right away! Let the pie cool at room temperature so the filling sets up properly. It’ll slice cleaner and taste even better. Enjoy!
If you’re taking this pie to a cookout or summer gathering, I usually slip the dish into an insulated casserole carrier so it doesn’t overheat or jiggle around in the car. And if I’m already carrying other things, I set it in a hard-sided cake carrier for the ride so it doesn’t get squashed under a stack of serving bowls.
Blueberry Pie
Add Preferred SourceIngredients
- 5 cups fresh blueberries
- ½ cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- A pinch of salt
- 2 9-inch pre-made pie crusts
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium saucepan over low heat, combine the blueberries, sugar, and cornstarch. Cook gently, stirring occasionally, until the sugar dissolves and the mixture begins to thicken. Be careful not to over-stir—this helps keep the berries whole.5 cups fresh blueberries, ½ cup sugar, 2 tablespoons cornstarch
- Remove from the heat and stir in the vanilla extract and a pinch of salt. Let the mixture cool slightly.1 teaspoon vanilla extract, A pinch of salt
- Press one pie crust into the bottom of a 9-inch pie dish. Pour the blueberry filling into the crust and spread evenly.2 9-inch pre-made pie crusts
- For a lattice top: Cut the second pie crust into even strips (about ¾ to 1¼ inches wide). Lay half of the strips across the top of the pie, spaced slightly apart. Then weave the remaining strips in the opposite direction to create a lattice pattern.
- Bake for 50–60 minutes, or until the crust is golden and the filling is bubbly.
- Allow the pie to cool before slicing for the filling to set properly.
Video
Notes
- Filling: If your berries are extra juicy, add an extra half tablespoon of cornstarch to help the filling set.
- Homemade pie crust: You can use a homemade crust if preferred! I love this butter pie crust recipe. You’ll need to double it as it makes 1 crust as written.
- Crust protection: If the edges of your crust start browning too quickly, loosely cover them with aluminum foil for the rest of the bake.
- Egg wash: An egg wash (an egg mixed with a splash of milk or cream) really makes a difference. It gives the lattice top a beautiful golden finish.
- Blueberries: Fresh blueberries work best here, but if you use frozen, thaw and drain them first to avoid soggy pie.
- Add-ins: A pinch of cinnamon can add warmth to the filling, and a little lemon zest adds a zippy brightness. Feel free to experiment!
- Room temperature dough: Let your pie dough sit at room temp for 10–15 minutes before rolling and shaping. It’s easier to handle.
- Internal temperature: The filling should hit around 200°F internally when it’s fully baked and thickened.
- Rest: Cooling the pie is crucial, as slicing it too early leads to a runny mess. Give it at least a couple hours to set.
Storage Instructions
- Storing: If you have leftover blueberry pie, let it cool completely, then cover it loosely with foil or plastic wrap. You can store it at room temperature for a day or in the refrigerator for up to 4 days. The crust stays flakiest on the first day, but the flavor actually deepens after a night in the fridge.
- Re-Serving: Just bring it to room temp or warm it slightly before serving, especially if you’re pairing it with ice cream.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Recipe Notes and Tips
I’ve learned a few things from making blueberry pie more times than I can count. Here are some handy tips to help yours turn out just right:
- Filling: If your berries are extra juicy, add an extra half tablespoon of cornstarch to help the filling set.
- Homemade pie crust: You can use a homemade crust if preferred! I love this butter pie crust recipe. You’ll need to double it as it makes 1 crust as written.
- Crust protection: If the edges of your crust start browning too quickly, loosely cover them with aluminum foil for the rest of the bake.
- Egg wash: An egg wash (an egg mixed with a splash of milk or cream) really makes a difference. It gives the lattice top a beautiful golden finish.
- Blueberries: Fresh blueberries work best here, but if you use frozen, thaw and drain them first to avoid soggy pie.
- Add-ins: A pinch of cinnamon can add warmth to the filling, and a little lemon zest adds a zippy brightness. Feel free to experiment!
- Room temperature dough: Let your pie dough sit at room temp for 10–15 minutes before rolling and shaping. It’s easier to handle.
- Internal temperature: The filling should hit around 200°F internally when it’s fully baked and thickened.
- Rest: Cooling the pie is crucial, as slicing it too early leads to a runny mess. Give it at least a couple hours to set.
How to Store Leftover Blueberry Pie
If you have leftover blueberry pie, let it cool completely, then cover it loosely with foil or plastic wrap. You can store it at room temperature for a day or in the refrigerator for up to 4 days.
The crust stays flakiest on the first day, but the flavor actually deepens after a night in the fridge. Just bring it to room temp or warm it slightly before serving, especially if you’re pairing it with ice cream.
What to Serve With Blueberry Pie
Blueberry pie pairs beautifully with simple, creamy sides that balance its sweet, tangy flavor. A scoop of vanilla ice cream is a classic for a reason—it melts into the warm filling and adds just the right touch.
You can also try whipped cream, a spoonful of Greek yogurt, or even a drizzle of heavy cream for something more old-fashioned. For a brunch spread, serve it with coffee or iced tea and call it dessert (or breakfast!).
More Recipes You Will Love
If you liked this homemade blueberry pie, I’ve got more sweet treats that are just as simple and satisfying:
- Banana Cream Pie
- Rhubarb Pie Recipe with Strawberries
- Kool Aid Pie Recipe
- 4th of July Muffins (with blueberries and strawberries)
- Strawberry Ice Cream
