Homemade Blueberry Pie

This homemade blueberry pie is a classic dessert that makes any occasion feel special. The sweet, juicy filling balances perfectly with the flaky, buttery crust, making it a reliable favorite for gatherings or quiet weekend indulgences. It’s a recipe that’s as rewarding to make as it is to eat, giving you that comforting homemade touch.

I first made this on a lazy Sunday when fresh blueberries were on sale. The family devoured it while still warm and it instantly became a go-to dessert for summer.

Ingredients

• Pie crust: Perfect homemade pie crust makes this pie truly special. Chilling the dough helps prevent shrinking and ensures flakiness. Use unsalted butter for a clean, rich flavor.
• Blueberries: Fresh or frozen work equally well. If using frozen, do not thaw to prevent excess juice that can make the filling runny.
• Granulated sugar: Sweetens and enhances the natural berry flavor. Adjust to taste depending on your blueberry sweetness.
• Cornstarch: Thickens the filling so it holds together when sliced. Use pure cornstarch for the best texture.
• Ground cinnamon: Adds a warm, subtle spice that deepens the flavor complexity. Freshly ground cinnamon offers the best aroma.
• Lemon zest and juice: Brighten the filling with a fresh tanginess that balances the sweetness. Choose unwaxed lemons for zesting.
• Egg and milk: For egg wash give the crust a golden, shiny finish. Use the freshest egg possible for vibrant color.
• Sparkling sugar: Brings a pretty sparkle to the crust for a festive touch.

Instructions

Prepare The Dough:

Prepare the perfect homemade pie crust recipe, wrap tightly and chill for 30 minutes. Divide into two equal halves after chilling for top and bottom crusts.

Roll Out Bottom Crust:

On a well-floured surface, roll out one dough half into a 12-inch circle. Roll from center outward, turning and flouring as needed to ensure it doesn’t stick. Carefully ease the crust into a 9-inch pie plate without stretching the dough to prevent shrinkage during baking.

Make The Blueberry Filling:

In a large bowl, gently toss blueberries, sugar, cornstarch, cinnamon, lemon zest, and lemon juice until fully combined and evenly coated. Pour the filling into the prepared pie crust.

Create The Lattice Top:

Roll the second dough half into a similar 12-inch circle. With a knife or pastry cutter, slice the dough into 1/2 to 1-inch wide strips. Lay strips vertically over the filling, spacing evenly. Weave strips horizontally over and under of these vertical strips creating a lattice pattern.

Seal And Decorate:

Pinch the lattice edges to the bottom crust rim and trim any excess dough. Crimp edges with a fork or fingers. Optionally brush with egg wash made by beating the egg with milk, then sprinkle sparkling sugar over the crust for shine and crunch.

Bake The Pie:

Place the pie on a baking sheet to catch drips. Bake in a preheated oven at 375 degrees Fahrenheit for 45 to 60 minutes until the crust is golden brown and filling bubbly. Protect edges with foil if they brown too quickly. Cool pie at room temperature for at least two hours to let filling set before slicing.

Alternative Top Crust Design:

Roll out top crust and cut slits or decorative shapes for vents. Place gently atop filling, trim edges, press edges together, then apply egg wash and sprinkle sugar. Use dough scraps to cut out additional decorations and attach with egg wash.

Blueberries remain one of my favorite ingredients because they bring both sweetness and vivid color to dishes. This pie always reminds me of summers spent picking berries with my family and savoring pie fresh from the oven.

Storage Tips

Cool pie completely before storing loosely covered with foil or plastic wrap at room temperature for up to two days. To keep longer, store in the fridge but note the crust may lose crispness. Reheat slices briefly in the oven for best texture.

Ingredient Swaps

Swap cinnamon for nutmeg or cardamom for a different warm spice note. Use maple syrup or honey in place of sugar for a natural sweetener. Gluten-free pie crust works well but handle gently when rolling to avoid crumbling.

Serving Ideas

Serve with a scoop of vanilla ice cream or dollop of whipped cream for a classic combo. Add a drizzle of lemon glaze over slices to amplify citrus brightness. A sprinkle of toasted almonds or pecans brings extra texture contrast.

When making a lattice crust, handle the dough gently and keep your work surface lightly floured to avoid sticking and tearing.

Frequently Asked Recipe Questions

→ What type of crust works best for this pie?

A tender and flaky homemade pie crust is ideal to complement the juicy blueberry filling and support the lattice design.

→ Can frozen blueberries be used instead of fresh?

Yes, frozen blueberries can be used directly. They hold their shape well and maintain flavor once baked.

→ How do I prevent the crust edges from overbrowning?

Use a crust guard or cover the edges with foil partway through baking to protect them from getting too dark.

→ What is the purpose of cornstarch in the filling?

Cornstarch helps thicken the blueberry juices as they bake, keeping the filling nicely set.

→ How can I decorate the top crust differently?

Instead of a lattice, cut slits for steam vents or use cookie cutters to create decorative shapes from dough scraps.

→ Is the egg wash necessary?

Egg wash adds a golden sheen and helps sprinkle sugar stick to the crust, but it’s optional.