Every family has that one dessert—the one that’s eagerly anticipated at every holiday, reunion, and backyard barbecue. For mine, it has always been the best blueberry pie. It’s not just a dessert; it’s a tradition that carries generations of laughter, warm summer days spent picking berries under the sun, and stories swapped over flour-dusted countertops.
Growing up in a small town where wild blueberries grew in abundance, my grandmother taught me that the best pies are those that celebrate the season. She would always say, “Use what’s ripe and let the fruit shine.” This blueberry pie became her signature dish, and baking it alongside her was like sharing a secret passed through time—watching her hands roll the dough just right, listening to her hum as the pie filled the kitchen with its sweet perfume.
This pie isn’t about elaborate technique or fancy ingredients. It’s about simplicity, joy, and the pleasure of pulling something golden and bubbling from the oven, knowing it will bring smiles with every slice.
Why You’ll Love This Recipe
- Seasonal and timeless: Fresh or frozen blueberries work beautifully, making this pie perfect any time of year.
- Flaky, buttery crust: A homemade or store-bought pie crust bakes up golden and crisp.
- Bursting berry flavor: The filling is thick, sweet-tart, and spiced with a whisper of cinnamon and allspice.
- Visually stunning: The classic lattice top is elegant and rustic—perfect for special occasions or casual dinners.
- Beginner-friendly: Even novice bakers can create this masterpiece with ease.
A Slice of Summer: The Story Behind the Best Blueberry Pie
- Yield: 1 9-inch pie (8 slices) 1x
Description
Every family has that one dessert—the one that’s eagerly anticipated at every holiday, reunion, and backyard barbecue. For mine, it has always been the best blueberry pie. It’s not just a dessert; it’s a tradition that carries generations of laughter, warm summer days spent picking berries under the sun, and stories swapped over flour-dusted countertops.
Growing up in a small town where wild blueberries grew in abundance, my grandmother taught me that the best pies are those that celebrate the season. She would always say, “Use what’s ripe and let the fruit shine.” This blueberry pie became her signature dish, and baking it alongside her was like sharing a secret passed through time—watching her hands roll the dough just right, listening to her hum as the pie filled the kitchen with its sweet perfume.
This pie isn’t about elaborate technique or fancy ingredients. It’s about simplicity, joy, and the pleasure of pulling something golden and bubbling from the oven, knowing it will bring smiles with every slice.
Ingredients
-
2 disks pie dough (for a 9-inch double crust pie)
-
6 cups fresh or frozen blueberries
-
⅔ cup granulated sugar (or ¾ cup for tart berries)
-
¼ cup cornstarch
-
2 teaspoons lemon zest (from about 1 lemon)
-
⅛ teaspoon ground cinnamon
-
⅛ teaspoon ground allspice
-
⅛ teaspoon fine salt
-
1 tablespoon unsalted butter, diced
-
1 egg yolk
-
1 tablespoon heavy cream
-
1 tablespoon coarse sugar (for crust topping)
Instructions
1. Roll and Line Your Pie Dish
Dust your countertop with flour and roll out one disk of pie dough until it’s about 12 inches in diameter. Drape it into your 9-inch pie plate, letting the extra dough hang slightly over the edge. Pop it in the fridge to stay chilled while you prepare the filling.
2. Make the Blueberry Filling
In a large bowl, gently toss the blueberries with sugar, cornstarch, lemon zest, cinnamon, allspice, and salt. You’ll see the mixture slowly turn glossy as the sugar draws out the juice. Let it sit for 5–10 minutes while you prep the top crust.
3. Create the Lattice Top
Roll out the second dough disk into a large circle and cut it into ¾-inch-wide strips using a knife or pastry wheel. Remove the bottom crust from the fridge and pour the blueberry filling into it. Dot the filling with tiny pieces of butter.
Now weave the lattice: lay half the strips across the pie, spaced evenly, then lift every other strip to weave the others crosswise. It’s a little like braiding—slow and satisfying. Once done, trim the overhanging strips and fold them under the bottom crust. Crimp the edges using your fingers or a fork for a decorative touch.
4. Brush and Chill the Pie
Whisk together the egg yolk and heavy cream. Brush it all over the crust—it helps create that golden sheen. Sprinkle with coarse sugar for sparkle and crunch. Place the pie in the fridge or freezer for about 10 minutes to help the crust hold its shape during baking.
5. Bake the Pie
Preheat your oven to 400°F and place a baking sheet on the lower rack to catch any juices. Bake the pie for 20 minutes, then lower the oven temperature to 350°F and continue baking for 35 to 45 minutes more. The crust should be deep golden and the filling bubbling through the lattice. If the crust edges brown too quickly, cover them with foil.
6. Cool for Perfect Slices
This might be the hardest part—let your pie cool for at least 2 to 3 hours. As tempting as it is to dig in right away, cooling allows the filling to thicken, so your slices stay neat and juicy.
Notes
-
You can prep the crust a day ahead and keep it chilled.
-
The longer the pie cools, the better the filling sets.
-
Don’t skip the lemon zest—it adds a bright contrast to the berries.
Nutrition
- Calories: 500
INGREDIENTS YOU’LL NEED
- 2 disks pie dough (for a 9-inch double crust pie)
- 6 cups fresh or frozen blueberries
- ⅔ cup granulated sugar (or ¾ cup for tart berries)
- ¼ cup cornstarch
- 2 teaspoons lemon zest (from about 1 lemon)
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground allspice
- ⅛ teaspoon fine salt
- 1 tablespoon unsalted butter, diced
- 1 egg yolk
- 1 tablespoon heavy cream
- 1 tablespoon coarse sugar (for crust topping)
How to Make the Best Blueberry Pie
STEP-BY-STEP INSTRUCTIONS
1. Roll and Line Your Pie Dish
Dust your countertop with flour and roll out one disk of pie dough until it’s about 12 inches in diameter. Drape it into your 9-inch pie plate, letting the extra dough hang slightly over the edge. Pop it in the fridge to stay chilled while you prepare the filling.
2. Make the Blueberry Filling
In a large bowl, gently toss the blueberries with sugar, cornstarch, lemon zest, cinnamon, allspice, and salt. You’ll see the mixture slowly turn glossy as the sugar draws out the juice. Let it sit for 5–10 minutes while you prep the top crust.
3. Create the Lattice Top
Roll out the second dough disk into a large circle and cut it into ¾-inch-wide strips using a knife or pastry wheel. Remove the bottom crust from the fridge and pour the blueberry filling into it. Dot the filling with tiny pieces of butter.
Now weave the lattice: lay half the strips across the pie, spaced evenly, then lift every other strip to weave the others crosswise. It’s a little like braiding—slow and satisfying. Once done, trim the overhanging strips and fold them under the bottom crust. Crimp the edges using your fingers or a fork for a decorative touch.
4. Brush and Chill the Pie
Whisk together the egg yolk and heavy cream. Brush it all over the crust—it helps create that golden sheen. Sprinkle with coarse sugar for sparkle and crunch. Place the pie in the fridge or freezer for about 10 minutes to help the crust hold its shape during baking.
5. Bake the Pie
Preheat your oven to 400°F and place a baking sheet on the lower rack to catch any juices. Bake the pie for 20 minutes, then lower the oven temperature to 350°F and continue baking for 35 to 45 minutes more. The crust should be deep golden and the filling bubbling through the lattice. If the crust edges brown too quickly, cover them with foil.
6. Cool for Perfect Slices
This might be the hardest part—let your pie cool for at least 2 to 3 hours. As tempting as it is to dig in right away, cooling allows the filling to thicken, so your slices stay neat and juicy.
Helpful Tips
- Use frozen blueberries right from the freezer—no need to thaw. This keeps the filling from getting watery.
- Always bake on a lower rack and use a preheated baking sheet underneath to help cook the bottom crust thoroughly.
- Want to save time? Use pre-made crust, but add your own flair with lemon zest or a cinnamon sprinkle.
- Chill the whole pie before baking. Cold dough equals flaky crust.
DETAILS
- Prep Time: 40 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 45 minutes (plus cooling)
- Yield: 1 9-inch pie (8 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
NOTES
- You can prep the crust a day ahead and keep it chilled.
- The longer the pie cools, the better the filling sets.
- Don’t skip the lemon zest—it adds a bright contrast to the berries.
NUTRITIONAL INFORMATION
Per slice (based on 8 servings):
- Calories: 500
- Fat: 26g
- Carbohydrates: 63g
- Sugar: 30g
- Protein: 6g
- Fiber: 4g
FREQUENTLY ASKED QUESTIONS
Can I make the pie ahead of time?
Yes! Bake the day before and store at room temperature covered loosely with foil. Reheat slices if desired.
How do I keep the bottom crust from being soggy?
Bake the pie on a preheated baking sheet, and don’t overfill with wet berries.
Can I freeze this pie?
Absolutely. Wrap the baked and cooled pie tightly and freeze up to 3 months. Thaw overnight before serving.
STORAGE INSTRUCTIONS
- Store covered at room temperature for up to 2 days.
- Refrigerate leftovers in an airtight container for up to 5 days.
- To freeze: wrap the whole pie or individual slices tightly in foil and freeze for up to 3 months.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other fruit-forward delights:
- Heavenly Lemon Raspberry Meringue Cheesecake
- Irresistible Spring Japanese Cheesecake
- A Rich Slice of Comfort: Blackberry Cheesecake with a Savory Twist
- A Slice of Warmth: The Story Behind German Chocolate Cheesecake
Conclusion
Whether you’re baking for a summer picnic, a family get-together, or simply to savor a quiet evening with something sweet, this best blueberry pie delivers comfort and nostalgia in every bite. It’s a dessert that feels both timeless and fresh, rustic and refined. Bring it to your table and you’ll understand why this pie is a cherished favorite across generations.
