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This homemade blueberry pie is the BEST pie! Made with fresh blueberries, the sweet blueberry filling bakes up perfectly delicious in a flaky, all-butter pie crust with a golden lattice top. Serve pie slices topped with vanilla ice cream or whipped cream!
The flavor is buttery and jammy, with a touch of fresh lemon zest and juice to complement the berries. Naturally sweet with real blueberry flavor, it’s easy to see why this is the best blueberry pie recipe!
Lattice Pie Success Tips
Pie Crust – If your food processor is small, I recommend making one crust at a time to distribute the butter evenly. To make a single pie crust, use:
- 1 1/4 cups (175 grams) all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon (4 grams) granulated sugar
- 1/2 cup (112 grams) cold unsalted butter, cubed
- 2 to 4 tablespoons 30 to 60 grams) ice water
Once you’ve made the pie crust, wrap each disc in plastic wrap and chill for at least 1 hour before rolling out on a lightly floured surface
Chill the dough – The best pies start with well-chilled pastry. Start with cold dough, and plan to chill the dough again briefly after you’ve rolled it out and lined the pie pan. You’ll also want to chill the lattice strips briefly before assembling the pie.
If your kitchen is at all warm/humid, or you feel that the dough is warming up too quickly, simply chill it for 10-15 minutes before proceeding with the next step. Pie dough is easiest to work with when it’s chilled and cool to the touch, but still pliable enough to weave a lattice or crimp.
Bake on a baking sheet – For perfectly baked pies, place your pie dish on a pre-heated rimmed baking sheet. This helps ensure that the bottom crust bakes up nicely, and the baking sheet will keep your oven free of any juices that may bubble over.
How to Make Blueberry Pie Filling
Combine blueberries, granulated sugar, salt, blueberry preserves, lemon zest, and lemon juice in a large heavy saucepan.
Cook over medium-high heat, stirring frequently with a spatula, until the fruit has softened (about 8-10 minutes).
Whisk together cornstarch and water in a small bowl or measuring cup, and add to saucepan. Whisk in until cornstarch has completely dissolved.
Continue cooking for 2 more minutes, until filling is thick and jammy, and the sauce coats the back of a spoon.
Transfer filling to a large bowl and cool to room temperature. Chill filling in the refrigerator for 1 hour before assembling the pie.
Pro tip: If you have any leftover blueberry pie filling, serve with vanilla ice cream or homemade waffles. 🙂
Use a rolling pin to roll out one disc of dough into a 12 to 13-inch circle. Transfer dough to a 9-inch pie pan and trim the overhang to 1 inch. Chill for 10 minutes.
Roll out second disc of dough to just under a 1/4-inch thickness. Use a pastry wheel or sharp knife to cut dough into 1 1/2-inch strips for the lattice top. Chill the strips for 10 minutes.
Spoon blueberry filling into chilled bottom crust and arrange strips of dough over the top in a lattice pattern to form the lattice pie crust.
Use a sharp knife or scissors to trim off the lattice strips to match the dough overhang of the bottom crust. Fold dough overhang up over the ends of the lattice strips (to seal in the lattice crust) and crimp the edges.
Chill assembled pie in the freezer for at least 1 hour before baking. Just before baking, brush lattice top crust lightly with heavy cream and sprinkle with coarse sugar.
Place assembled pie on a pre-heated baking sheet and bake at 375°F for 20 minutes. After 20 minutes, reduce heat to 350°F and continue baking another 40-50 minutes (for a total baking time of 60-70 minutes), until pie crust is golden and fruit juices are bubbling slowly at the center of the pie.
If the pie is fully frozen, baking time may be up to 90-100 minutes, so just keep an eye on it.
Cool pie on a wire rack for at least 4 hours before serving with a scoop of vanilla ice cream (filling thickens as it cools).
Make Ahead Tips
The pie dough and blueberry pie filling can be made 1-2 days in advance and refrigerated until you’re ready to assemble the pie.
You can also assemble the entire blueberry pie in advance, and freeze up to 2 months. When you’re ready to bake, transfer the pie directly from the freezer to the oven and bake as directed.
More blueberry recipes to try:
- The Best Blueberry Galette
- Best Blueberry Crumb Cake
- Blueberry Streusel Bread
- Blueberry Lemon Cream Scones
Did you try this Blueberry Pie Recipe? Let me know by leaving a comment and rating below!Print
Homemade blueberry pie is the BEST pie! The sweet blueberry filling bakes up perfectly delicious in a flaky, all-butter crust and lattice top. Recipe makes one 9-inch pie.
- 2 1/2 cups (350 g) all-purpose flour
- 1 tsp (6 g) salt
- 2 tsp (8 g) granulated sugar
- 1 cup (224 g) cold unsalted butter, cubed
- 1/4 to 1/2 cup (60 to 120 g) ice water
- 6 cups (1020 g) fresh blueberries
- 1 cup (200 g) granulated sugar
- 1/4 tsp salt
- 1/4 cup (80 g) blueberry preserves
- 1/2 tsp lemon zest
- 2 tsp lemon juice
- 1/3 cup (43 g) cornstarch
- 1/3 cup (80 g) water
- 1 Tbsp (15 g) heavy cream
- 1 Tbsp ( 12 g) coarse sugar
- Prepare dough: For the crust, combine flour, salt, and sugar in a food processor. Add cubed butter and process for 10 seconds, just until the mixture resembles coarse meal. With the food processor running, add 1/4 cup ice water in a steady stream through feed tube. If needed, add additional ice water 1 tablespoon at a time, and process just until dough holds together in large clumps (no more than 30 seconds). Divide dough into two equal portions. Wrap each portion in plastic and flatten slightly to form a disc. Chill in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze up to 1 month).
- Make blueberry filling: Combine blueberries, sugar, salt, blueberry preserves, lemon zest, and lemon juice in a heavy saucepan. Cook over medium-high heat, stirring frequently, until the fruit has softened (8-10 minutes). Whisk together cornstarch and water in a small bowl, then add to saucepan and whisk in until cornstarch has completely dissolved. Continue cooking for 2 more minutes, until filling is thick and jammy, and the sauce coats the back of a spoon. Transfer filling to a mixing bowl and cool to room temperature. Chill filling in the refrigerator for 1 hour. (Filling can be made ahead and chilled overnight).
- Roll dough: Place one disc of dough on a floured board and dust dough with flour. Roll out dough (roll dough in one direction, then lift up dough and rotate a quarter turn and roll, then repeat) until dough is a 12 to 13-inch circle. If dough starts to stick, use a bench scraper to lift dough from board. Transfer dough to a 9-inch pie pan. Trim overhang to 1 inch and chill for 10 minutes.
- Repeat the rolling process with the second disc of dough, rolling out to just under a 1/4-inch thickness. Use a pastry wheel or sharp knife to cut dough into 1 1/2-inch strips for the lattice top. Chill the strips for 10 minutes.
- Assemble the pie: Spoon blueberry filling into chilled bottom crust and arrange dough strips over the top in a lattice pattern. Fold over dough overhang and crimp edges. Chill assembled pie in the freezer for at least 1 hour before baking, or overnight (if freezing overnight, lightly cover with plastic wrap).
- Place a rimmed baking sheet lined with foil in the oven and preheat to 375°F. Brush lattice lightly with heavy cream and sprinkle with sugar. Place pie on pre-heated baking sheet and bake for 20 minutes.
- After 20 minutes, reduce heat to 350°F and continue baking another 40-50 minutes (for a total baking time of 60-70 minutes), until crust is golden and fruit juices are bubbling slowly at the center of the pie. If pie is fully frozen, baking time may be up to 90-100 minutes. Check pie partway through – if crust is browning too quickly, shield edges or top with foil for remaining baking time.
- Cool pie on a wire rack for at least 4 hours before serving (filling thickens as it cools). Once pie is cut, store leftovers in the refrigerator.
Make ahead: The dough and filling can be made 1-2 days in advance and refrigerated until ready to use. You can also assemble the entire pie in advance, and freeze up to 2 months. When you’re ready to bake, transfer the pie directly from the freezer to the oven and bake as directed.
Blueberries: You can use fresh or frozen blueberries in this pie. If using frozen berries, add directly to the saucepan from the freezer and cook as directed (do not thaw).
Blueberry filling: Depending on the depth of your pie pan, you may have some extra blueberry filling. Store in the refrigerator and serve with vanilla ice cream or homemade waffles.
Crumble topping alternative: Make a single pie crust, or save the 2nd pie crust for another pie. Combine 1 cup (84 g) rolled oats, 1/2 cup (70 g) all-purpose flour, 1/2 cup (100 g) light brown sugar, 1/2 tsp cinnamon, and 1/4 tsp salt in a medium bowl. Cut in 1/2 cup (112 g) cold cubed unsalted butter with a pastry blender until well combined and large crumbs form. Chill in the freezer until ready to use.