Few desserts are as timeless as a homemade Blueberry Pie. With its glossy, sweet-tart berry filling and golden lattice crust, this pie captures the essence of summer in every bite. Whether you’re baking with fresh-picked berries or using frozen ones, the result is a luscious, jammy filling tucked inside a buttery, flaky crust.
Blueberry pie has been a favorite in American kitchens for generations, often baked at the height of berry season when markets and gardens overflow. Its deep purple-blue filling bubbles up between golden strips of pastry, creating a dessert that is both rustic and elegant. Serve it warm with a scoop of vanilla ice cream or enjoy it chilled with whipped cream — either way, it’s a nostalgic, crowd-pleasing pie that feels like home.
About the Crust
A good blueberry pie needs a sturdy, buttery crust that can hold all that juicy filling. While you can use store-bought, nothing compares to homemade.
For best results, I recommend my Buttery Flaky Pie Crust Recipe. It’s easy to make, bakes golden and crisp, and pairs perfectly with sweet-tart blueberries.
Best Ways to Serve
Serve warm with vanilla ice cream, cold with whipped cream, or plain with a cup of coffee for breakfast.
Variations
- Blueberry Crumble Pie: Replace lattice with a streusel topping.
- Mixed Berry Pie: Combine blueberries with raspberries or blackberries.
- Spiced Blueberry Pie: Add nutmeg or cardamom for a cozy autumn version.
Substitutions
- Cornstarch: Use tapioca starch or flour as a thickener.
- Sugar: Swap white sugar with honey or maple syrup for natural sweetness.
- Pie Crust: Store-bought is fine, but homemade gives the best farmhouse flavor.
FAQs
Q: Can I use frozen blueberries?
A: Yes, just thaw and drain before mixing to avoid excess juice.
Q: How do I keep the filling from being watery?
A: Cornstarch thickens the juices — and be sure to let the pie cool fully.
Q: Can I make blueberry pie ahead?
A: Yes, bake 1 day in advance; store at room temperature or refrigerate.
Q: Can I freeze blueberry pie?
A: Yes, bake and cool fully, then wrap and freeze up to 3 months.
Blueberry Pie
Ingredients
Method
- Set oven to 400°F (200°C).
- Fit one crust into a 9-inch pie plate.
- In a bowl, toss blueberries with sugar, cornstarch, lemon juice, zest, and cinnamon until evenly coated.
- Pour filling into crust and dot with butter.
- Roll out second crust, cut strips, and weave into a lattice design.
- Seal edges and brush top with egg wash.
- Bake at 400°F for 20 minutes. Lower to 350°F (175°C) and bake an additional 30 minutes, or until crust is golden and filling bubbly.
- Let pie cool 2 hours before slicing to allow filling to set. Serve with ice cream or whipped cream.
Notes
Recipe Notes
- Fresh blueberries hold shape best, but frozen can be used (thaw and drain to reduce excess liquid).
- Lattice or full crust both work — lattice helps filling thicken properly.
- Allow cooling time or filling will be too runny to slice.
