Blueberry Pie
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.
Ingredients
- 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
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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
Calories: 304kcalCarbohydrates: 48gProtein: 3gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 175mgPotassium: 114mgFiber: 3gSugar: 22gVitamin A: 50IUVitamin C: 9mgCalcium: 14mgIron: 1mg
Tried this recipe?Let us know how it was!