Why You’ll Love This Recipe
This blueberry pie is the ultimate dessert for fruit lovers. The combination of sweet, juicy blueberries, tangy lemon, and warm cinnamon creates a filling that bursts with flavor. The buttery pie crust is perfectly flaky, offering the ideal contrast to the sweet, tart filling. Plus, the lattice top makes it as beautiful as it is delicious, giving the pie a homemade, artisanal feel. Whether you serve it warm with a scoop of vanilla ice cream or at room temperature with a dollop of whipped cream, it’s a dessert that everyone will enjoy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 6–8 tbsp ice water
For the Blueberry Filling:
- 6 cups fresh blueberries (or thawed frozen)
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 cup cornstarch
- 1 tbsp lemon juice
- 1/2 tsp lemon zest
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 tsp vanilla extract
For Finishing:
- 1 egg, beaten
- 1 tbsp coarse sugar (optional)
Kitchen Equipment Needed:
- 9-inch pie dish
- Rolling pin
- Pastry cutter (or hands)
- Fork
- Baking sheet
Directions
- Prepare the Crust:
In a large bowl, whisk together the flour, salt, and sugar. Add the cold, cubed butter and cut it into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, 1 tablespoon at a time, stirring with a fork until the dough begins to clump together. Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour. - Make the Filling:
In a large mixing bowl, combine the blueberries, granulated sugar, light brown sugar, cornstarch, lemon juice, lemon zest, cinnamon, salt, and vanilla extract. Gently toss everything together until the blueberries are well coated. Let the mixture sit at room temperature while you prepare the crust. - Assemble the Pie:
On a lightly floured surface, roll out one disc of chilled dough into a 12-inch circle. Transfer it to a 9-inch pie dish and trim any excess overhang. Pour the blueberry filling into the crust and spread it evenly. Optionally, dot the filling with small pieces of butter. Roll out the second disc of dough and cut it into strips to form a lattice, or leave it whole and cut a few slits for steam. Lay the lattice over the filling or cover completely, then trim and crimp the edges to seal. Brush the top crust with beaten egg and sprinkle with coarse sugar if using. - Bake the Pie:
Preheat the oven to 400°F (200°C). Place the assembled pie on a baking sheet to catch any drips. Bake for 20 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 35 to 45 minutes, or until the crust is golden and the filling is bubbling. If the crust begins to brown too quickly, cover the edges with foil during the last part of baking. - Cool and Serve:
Transfer the baked pie to a wire rack and let it cool at room temperature for at least 3 hours. This allows the filling to fully set and slice cleanly. Serve at room temperature or slightly warmed.
Servings and Timing
- Servings: 8 slices
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Additional Time: 3 hours (cooling)
- Total Time: 4 hours 30 minutes
Variations
- Frozen Blueberries: If using frozen blueberries, ensure they are completely thawed and drained before adding to the filling to avoid excess moisture.
- Spiced Filling: Add a pinch of nutmeg along with the cinnamon for a deeper spiced flavor.
- Gluten-Free Crust: Use a gluten-free all-purpose flour blend in place of regular flour for a gluten-free option.
- Vegan Option: Use a plant-based butter substitute and a flax egg to replace the egg wash for a vegan-friendly pie.
Storage/Reheating
Store any leftover pie in an airtight container at room temperature for up to 1 day. If you want to store it for a longer period, refrigerate the pie for up to 4 days. You can also freeze the pie for up to 3 months. To reheat, place the pie in a 350°F (175°C) oven for 10-15 minutes or until warmed through.
FAQs
1. Can I use frozen blueberries for this pie?
Yes, you can use frozen blueberries, but be sure to thaw and drain them completely before mixing with the sugar and cornstarch.
2. Can I make the pie crust ahead of time?
Yes, you can prepare the pie crust a day ahead and store it in the refrigerator. You can also freeze the dough discs for up to 3 months.
3. What if my pie crust starts to brown too quickly?
Cover the edges of the pie with aluminum foil to prevent overbaking while the rest of the pie continues to bake.
4. Can I make this pie without a lattice crust?
Yes, if you prefer a simpler crust, you can cover the pie with a solid top crust. Just be sure to cut a few slits for steam to escape.
5. What if I don’t have a pie dish?
If you don’t have a traditional pie dish, you can use any round, oven-safe dish. Just be sure it has similar dimensions (9 inches) for proper baking.
6. How can I make the crust flakier?
Use cold butter and ice water, and handle the dough as little as possible to maintain a flaky texture. Chilling the dough before rolling is essential.
7. Can I add other fruits to the filling?
Yes, you can add other berries like raspberries or blackberries, or even peaches, for a mixed-fruit pie. Just be sure to adjust the sugar level accordingly.
8. How do I prevent the filling from being too runny?
The cornstarch in the filling helps to thicken it as it bakes, so be sure to follow the measurements exactly. Allowing the pie to cool completely before slicing helps the filling set.
9. Can I use store-bought pie crust?
Yes, you can use store-bought pie crust if you prefer a quicker option. Just follow the instructions for assembling and baking the pie.
10. How do I know when the pie is done baking?
The pie is done when the crust is golden brown and the filling is bubbling through the lattice or slits in the top crust.
Conclusion
This Blueberry Pie recipe is a timeless dessert that combines the natural sweetness of blueberries with a buttery, flaky crust. The addition of lemon and cinnamon enhances the berry flavor, while the lattice crust gives it a beautiful, homemade touch. With its simple ingredients and easy-to-follow steps, this pie is perfect for any occasion. Whether you’re serving it at a family gathering or enjoying a slice with friends, this blueberry pie is sure to be a hit!
Blueberry Pie Recipe
This classic Blueberry Pie features a buttery, flaky crust and a luscious blueberry filling with a hint of lemon and cinnamon. The golden lattice crust adds a beautiful rustic finish, making it a perfect dessert for any occasion.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 4 hours 30 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Pie Crust:
2 1/2 cups all-purpose flour
1 tsp salt
1 tbsp granulated sugar
1 cup (2 sticks) unsalted butter, cold and cubed
6–8 tbsp ice water
For the Blueberry Filling:
6 cups fresh blueberries (or thawed frozen)
3/4 cup granulated sugar
1/4 cup light brown sugar
1/4 cup cornstarch
1 tbsp lemon juice
1/2 tsp lemon zest
1/2 tsp cinnamon
1/4 tsp salt
1 tsp vanilla extract
For Finishing:
1 egg, beaten
1 tbsp coarse sugar (optional)
Instructions
- Prepare the Crust: In a large bowl, whisk together flour, salt, and sugar. Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough begins to form. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Make the Filling: In a large bowl, combine blueberries, granulated sugar, brown sugar, cornstarch, lemon juice, lemon zest, cinnamon, salt, and vanilla extract. Toss gently to coat the blueberries and set aside.
- Assemble the Pie: Roll out one disc of dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the dish and trim any excess. Pour the blueberry filling into the crust. Roll out the second disc of dough and cut it into strips for a lattice top, or cover the pie with the dough and cut slits for steam. Lay the lattice over the filling and crimp the edges to seal. Brush the top with beaten egg and sprinkle with coarse sugar if using.
- Bake the Pie: Preheat the oven to 400°F (200°C). Place the pie on a baking sheet and bake for 20 minutes. Reduce the temperature to 350°F (175°C) and continue baking for 35 to 45 minutes, or until the crust is golden and the filling is bubbling. Cover the edges with foil if the crust browns too quickly.
- Cool and Serve: Allow the pie to cool on a wire rack for at least 3 hours before slicing. Serve at room temperature or slightly warmed.
Notes
For a thicker filling, you can add an extra tablespoon of cornstarch.
If using frozen blueberries, be sure to thaw and drain them to prevent excess moisture in the filling.
To prevent over-browning, cover the edges of the pie with foil during the final baking stage.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 30g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 40mg
