Blueberry Pie

Table of Contents

1. Blueberry Pie Ingredients
2. Substitutions And Additions
3. How To Make This Blueberry Pie Recipe
4. How To Serve
5. Storage
6. Frequently Asked Questions
7. More Recipes You’ll Love
8. JUMP TO RECIPE

A warm slice of blueberry pie packed with juicy blueberries, surrounded by a buttery, flaky crust, and topped with a scoop of vanilla ice cream can’t be beat. This old-fashioned dessert is a classic choice and worth the effort to sink your teeth into.

Blueberry Pie Ingredients

Substitutions And Additions

FRESH VS. FROZEN: You can also use fresh blueberries in place of the frozen blueberries in this recipe. 

CANNED PIE FILLING: You can make this pie using a canned blueberry filling. Check out the recipe card below for specific instructions.

How To Make This Blueberry Pie Recipe

STEP ONE: Preheat the oven to 350°F.

STEP TWO: Lightly spray a 9-inch deep-dish pie plate with nonstick spray and set it aside.

STEP THREE: If you are using a premade pie crust, center the pie shell on the pie plate.

For The Frozen Blueberry Filling

STEP ONE: Add the frozen berries to a heavy bottom 4 to 5-quart saucepan.

STEP TWO: Stir in the cornstarch, sugar, lemon zest, lemon juice, and vanilla extract. Stir well to coat the frozen berries.

STEP THREE: Cook the blueberry mixture on medium heat to medium-high heat, stirring well until the berries start to “melt” and the sugar starts to dissolve.

Cook for 20 minutes or until the filling becomes thick.

STEP FOUR: Once the blueberry pie filling has cooled, pour it into the pie crust.

For The Lattice Crust

STEP ONE: Lightly flour the surface you will be using. Roll out the second pie crust with a rolling pin to a 10 to 12-inch circle.

STEP TWO: Using a pizza or a pastry cutter, cut 1-inch wide strips. You will need ten strips, five each for vertical and horizontal strips.

STEP THREE: Starting at the center of the pie, lay down five strips vertically. Longer ones in the middle and shorter strips closer to the edges.

STEP FOUR: Fold the second and fourth strips halfway back. Lay one of the longer strips in the center. Unfold the two strips.

STEP FIVE: Fold back the first, third, and fifth strips back in the same direction as the second and fourth strips.

Lay another strip and unfold the strips like the previous strips. 

STEP SIX: Fold the second and fourth strips for the final strip of dough. Unfold the second and fourth strips.

Turn the pie around and repeat the previous weave of pie strips.

STEP SEVEN: Once the lattice is woven, trim the overhanging dough about ½ inch all the way around.

STEP EIGHT: Roll the edges of the overhang, slightly pinching the dough together as you roll to help seal the lattice and bottom crust. 

STEP NINE: Using your index finger and thumb on one hand and the thumb or index finger on the other hand, begin to crimp the edges of the pie for a nice finishing touch.

STEP TEN: In a small bowl, whisk together the large egg and cold water until completely combined.

Brush the egg wash onto the edges and all over the lattice top with a pastry brush.

STEP ELEVEN: Place pie on a baking sheet lined with foil for easy cleanup in case the pie bubbles over while baking.

STEP TWELVE: Bake for 1 hour to 1 hour 15 minutes, or until the top and bottom crust are golden.

How To Serve

Serve a warm slice of this easy homemade blueberry pie recipe with a scoop of our no-churn vanilla ice cream and a dollop of whipped cream on top of your pie.

You can’t go wrong with pie. We can help you out with plenty of options for delicious fruit pies. Our classic apple pie is a solid choice. And we can’t talk about pie without mentioning our no-bake pumpkin pie.

Storage

ON THE COUNTER: This classic blueberry pie recipe can be kept at room temperature, tightly covered, for up to three days. 

IN THE FRIDGE: You can also store the pie in the refrigerator, tightly covered, for up to five days.

IN THE FREEZER: You can freeze the pie for up to three months, covered in plastic wrap or a piece of aluminum foil. Allow the pie to come to room temperature before serving.

Full of rich flavor, this is simply the best blueberry pie and evokes memories of baking in the kitchen with grandma. The bubbly filling is topped with a pretty golden brown lattice pie crust for this classic dessert.

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