Blueberry Pie
Published: September 15, 2019 · Updated: July 20, 2025 by Cindy Gibbs
This Blueberry Pie is bursting with plump juicy sweet blueberries that are baked in a thick syrupy bath that’s juicy but not runny. All of this deliciousness is tucked inside a flaky pie crust.
Okay, just one more Summer recipe before turning the page to Fall. Although Blueberry Pie can be made year-round, it seems to be most popular in the season when fresh blueberries are ripe. Who doesn’t love the taste of sweet juicy blueberries baked in a bubbly thick syrupy bath? You couldn’t stuff one more blueberry in this magnificent beauty. I’ve also updated this recipe, making it just as juicy as before yet not runny.
This pie filling is so easy! It’s a mixture of blueberries, sugar, cinnamon, lemon juice, lemon zest, cornstarch and flour. The blueberry mixture gets transferred to the bottom pie shell, and pieces of butter get placed over the top before adding the top piece of pie dough. Seriously, the hardest part of making this pie is rolling out the pie dough. It’s that easy!
How to make Blueberry Pie
Make the pie dough
In a large bowl, whisk together the flour, salt & the sugar if using. Add the cold butter and shortening, and cut them in with a pastry cutter, until they are cut into small pieces that resemble the size of peas, but no smaller. The cold pieces will finish breaking down in the hot oven. You’ll notice the butter pieces more than the shortening pieces. If you don’t have a pastry cutter, you can use to forks.
Drizzle the ice water over the flour mixture and lightly mix with a spatula, or your hands, until the mixture comes together into a slightly moist dough. If you used a little too much flour, you might need to add a tiny bit more water. The dough should be just slightly moist. If for some reason, it’s too moist, simply scatter a little bit of flour over the dough and use your hand to lightly work it in. Pie dough is a give and take thing.
Make the filling
Rinse the blueberries and check for any mushy overripe/bad ones. Transfer to a towel, pat dry, and return to the bowl.
In a large bowl, whisk together the sugar, lemon juice, lemon zest, cornstarch, flour, cinnamon, and salt. Add the blueberries and gently mix with a large spoon until the blueberries are evenly coated with the other ingredients. Don’t mash any of the berries. They will release plenty of juice when baking, and some will burst open.
Roll out dough and assemble pie
On a well floured surface, roll out one disc of pie dough into a circle, roughly 12 inches in diameter.
Fold the dough in half or roll it up over your rolling pin and transfer it to the pie dish, being careful not to stretch the dough. Stretching the dough will cause it to shrink while baking. Gently pat the dough into the pie dish, again without stretching the dough. Trim the edges, allowing about a 1/2 inch overhang.
Add the blueberry filling and dot the top of the filling with the butter.
Make the lattice top
Roll out the second disc of dough to a thickness of about 1/8 inch. I like to roll mine as thin as I can get it without the dough breaking when I form the lattice. Thicker strips of dough are easier to work with, so feel free to roll yours thicker if you want.
Arrange rows of strips across the top of the pie. Fold back every other strip halfway, and place another strip of pastry across. Unfold the strips and fold over the other strips. Repeat this process until the lattice is finished. Trim the excess ends of dough strips and pinch the strip ends together with the bottom edge. See pictures below for the lattice.
You can flute or crimp the edges. I personally think it’s easier to crimp the edges on a lattice pie. If you’re crimping the edges with a fork, start by brushing the edge of the bottom crust with an egg wash. This works sort of like glue, helping to seal the two edges together. Then, use your fingers and lightly press the edge of the top crust together with the edge of the bottom crust. Lastly, use a fork to crimp the edges. Brush with the egg wash and sprinkle with granulated or sanding sugar.
Tent the edge with tin foil. As you probably know, if you bake pies often, pie shields don’t perfectly fit all pie dishes. Here is what I do. I tear off long 2 inch strips of foil. Then I staple the ends together. Yep, I do. I fit the foil over the edge of the pie dish and slightly fold it inward. Then I place a pie shield over it. Some recipes will tell you not to cover the edges until they start to become too brown. I’d rather cover them in the beginning, then about 10 to 15 minutes before the pie is done, I uncover the edges. I do this regardless of whether I’m using an egg wash on the edges. If the top itself starts to get to brown, loosely place a piece of foil over it.
If you’re fluting the edges, leave an overhang of about 1/2 inch of dough. Brush with egg wash. Turn the edge of the top piece over and under the bottom edge and press the two together with your fingers before fluting. This will prevent the pie juices from seeping out. If you’re tempted to fold your dough inward instead of over the edge and under, like I see some bakers doing these days, just know, that if the pie juices do seep out, they will seep out over the top of your pie instead of over the edges and onto an old cookie sheet. It doesn’t hurt anything…just cosmetic!
Alternative Solid Top Crust
Always cut about 4 to 5 slits in the top of the pie crust to allow steam to escape. Use a thin knife to make very narrow slits. If you make them any wider, the juices will tend to bubble through them.
Bake at 425 degrees for 20 minutes then reduce the temperature to 350 degrees and bake an additional 50 minutes or until golden and bubbling.
Allow any fruit pie to completely cool before serving. Fruit pies need to cool so the filling can continue to thicken and set up.
Tips for making fruit pies
- Always place fruit pies on an old cookie sheet to bake. The juices love to bubble up and seep through any tiny opening they can find.
- If you choose to use a top crust instead of a lattice top: Whether you crimp or flute the edges of the pie crust, make sure you seal the edges well. If you don’t, the juices will seep out between the edges of the top and bottom crust.
- If you’re crimping the edges with a fork, start by brushing the edge of the bottom crust with an egg wash. This works sort of like glue, helping to seal the two edges together. Then, use your fingers and lightly press the edge of the top crust together with the edge of the bottom crust. Lastly, use a fork to crimp the edges.
- If you’re fluting the edges, leave an overhang of about 1/2 inch of dough. Brush with egg wash. Turn the edge of the top piece over and under the bottom edge and press the two together with your fingers before fluting. This will prevent the pie juices from seeping out. Always cut about 4 to 5 slits in the top of the pie crust to allow steam to escape. Use a thin knife to make very narrow slits. If you make them any wider, the juices will tend to bubble through them.
- Allow any fruit pie to completely cool before serving. Fruit pies need to cool so the filling can continue to thicken and set up.
Can I use all flour or cornstarch in this recipe?
Cornstarch: I don’t recommend using all cornstarch. Cornstarch can be tricky when it comes to heat. Excessive heat can make cornstarch go from getting thick to getting runny again. Acids like lemon juice or blueberries, like heat, can also inhibit the thickening power of cornstarch. Cornstarch also leaves a cloudy look to the pie filling, but can also leave a starchy taste if too much is used. Therefore, when making fruit pies, especially acidic ones, it’s best to use a combination of both cornstarch and flour.
Flour: I have used all flour in this recipe with no problem. However, some bakers don’t prefer using all flour either. It will sometimes leave a cloudy look to pie filling. Also you have to use more flour than you would cornstarch for thickening. That being said, I’ve decided to experiment with a combo of both, and I am very pleased with the results. I think you will be too.
Can I use frozen blueberries in this pie?
If you don’t have access to fresh blueberries, feel free to use frozen. DON’T THAW the frozen blueberries and allow a few more minutes of baking time.
Can I freeze blueberry pie?
Yes, you certainly can. Make sure to cool the pie completely. Wrap it securely and place it level in the freezer. If you have a pie container, you can wrap the pie in plastic wrap, then place it in the pie container. I don’t suggest freezing it for over 3 months.
More great blueberry recipes…
Soft & Juicy Blueberry Muffins
Sweet Blueberry Biscuits with Lemon Glaze
Blueberry Lemon Bread with Lemon Glaze
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Blueberry Pie
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Pies
- Method: Bake
- Cuisine: American
Description
This Blueberry Pie is bursting with plump juicy sweet blueberries that are baked in a thick syrupy bath that’s juicy but not runny. All of this deliciousness is tucked inside of a flaky pie crust.
Ingredients
PIE CRUST
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons granulated sugar, optional
- 6 tablespoons cold unsalted butter, cut into small cubes
- 2/3 cup cold solid Crisco shortening
- 7 tablespoons ice water
- Additional flour for work surface
PIE FILLING
- 6 cups fresh blueberries, rinsed and patted dry
- 3/4 cup granulated sugar
- Zest and juice of 1 lemon
- 4 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 1/2 teaspoon cinnamon
- Dash of salt
- 2 tablespoons butter, cut into small pieces
EGG WASH
- 1 egg, beaten together with 1 tablespoon of milk or cream
Get Recipe Ingredients
Instructions
Preheat oven to 425 degrees. Line a cookie sheet with a piece of foil or parchment paper and set aside.
PIE CRUST
- Add the flour, salt and sugar (if using), to a large mixing bowl and whisk together. Using a pastry cutter or two forks, cut in the butter and shortening until they both resemble the size of peas. Add the ice water and mix for a few seconds until the dough comes together. Transfer the dough to a lightly floured surface and dust with flour if needed. Pat dough into a round disc. Cut the dough in half and form each half into a disc. Wrap in plastic wrap and refrigerate for 30 minutes.
PIE FILLING
- In a large mixing bowl, whisk together the sugar, lemon juice, lemon zest, flour, cinnamon, and salt . Add the blueberries and gently mix with a large spoon until the blueberries are evenly coated with the other ingredients.
- On a well floured surface, roll out one disc of the pie dough into a circle, one inch bigger than the diameter of a 9-inch pie dish. Fold the dough in half or roll it up over your rolling pin and transfer it to the pie dish, being careful not to stretch the dough. Stretching the dough will cause it to shrink while baking. Add the blueberry filling and dot the top of the filling with the butter.
- Roll out the second disc of dough to a thickness of 1/8 to 3/16 inch thick. I like to roll mine as thin as I can get it without the dough breaking when I form the lattice. Thicker strips of dough are easier to work with, so feel free to roll yours thicker if you want.
- Arrange rows of strips across the top of the pie. Fold over every other strip halfway up and place another strip of pastry across. Unfold the strips and fold over the other strips. Repeat this process until the lattice is finished.
- Trim the excess ends of dough strips and pinch the strip ends together with the bottom edge. Brush with the egg wash and sprinkle with granulated or sanding sugar. Tent the edge with tin foil and bake at 425 degrees for 20 minutes then reduce the temperature to 350 degrees and bake an additional 50 minutes or until golden and bubbling.
- Allow the pie to cool to lukewarm so that the filling has time to set up. Slice and serve.
- Refrigerate pie for up to 3 days.
Notes
- Read my pie crust tips above this recipe before making the crust.