Go Back
Blueberry Pie (Classic Lattice-Crust Recipe)
Jana Rae

Blueberry Pie

Classic Blueberry Pie with a golden lattice crust and jammy berry filling. A nostalgic farmhouse dessert perfect for summer or holiday gatherings.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 pie crusts 9-inch, homemade or store-bought
  • 5 cups fresh blueberries or frozen, thawed & drained
  • ¾ cup granulated sugar adjust for sweetness of berries
  • ¼ cup cornstarch or flour, as thickener
  • 1 tbsp lemon juice
  • 1 tsp lemon zest optional, enhances brightness
  • ½ tsp cinnamon optional
  • 1 tbsp butter cut into small pieces
  • 1 egg for egg wash

Method
 

  1. Set oven to 400°F (200°C).
  2. Fit one crust into a 9-inch pie plate.
  3. In a bowl, toss blueberries with sugar, cornstarch, lemon juice, zest, and cinnamon until evenly coated.
  4. Pour filling into crust and dot with butter.
  5. Roll out second crust, cut strips, and weave into a lattice design.
  6. Seal edges and brush top with egg wash.
  7. 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.
  8. 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.

⭐ Pro Tip

Pie Crust: Use 2 (9-inch) crusts. For best results, try my Buttery Flaky Pie Crust Recipe — it’s sturdy, flaky, and perfect for berry pies.