An easy blueberry pie made with a delicately sweet blueberry pie filling loaded with juicy blueberries and a hint of lemon baked inside a flaky butter pie crust!
Homemade Blueberry Pie
I am definitely a pie person. Blueberry, apple, peach, apricot, pumpkin, whatever it is, I’m either baking it or eating it, although, it’s usually both! There is something so satisfying about making old-fashioned favorite recipes.
This classic southern blueberry pie is so easy, it’s one of my go-to desserts to make throughout the summer whether the fourth of July celebration, a BBQ or a potluck! The simple blueberry filling comes together quickly with just a bit of sugar, salt, and lemon juice.
If you happen to have leftover blueberries, use them for these lemon blueberry muffins or blueberry lemon bread. You’ll have blueberry baked goods for breakfast AND dessert!
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Why We Love This Pie
- It’s delicious thanks to loads of blueberries bursting with sweet juices.
- A show stopper dessert that wows all of your guests.
- This freezer-friendly pie can be kept frozen, then thawed and warmed up at a later date.
- It’s a customizable pie in that you could swap the blueberries for any other type of berry.
- A no-fuss pie that requires no fancy ingredients. Just pantry staples and fresh blueberries. Maine wild blueberries are SO fabulous too!
- Always a hit at parties and will be the first thing to go!
Ingredients You’ll Need
- Blueberries – Although fresh blueberries are best in my opinion, you can substitute frozen blueberries as well.
- Sugar – I just use plain white granulated sugar.
- Cornstarch – or thickening up the filling so that it’s not a runny mess. You can also use all purpose flour, but I like using cornstarch best.
- Lemon juice and zest – Use fresh lemon juice if possible but bottled will work too.
- Salt
- Egg wash – A blend of water and egg used to brush the crust before baking.
- Coarse sugar – Turbinado or sanding sugar make a great finish on top the crust.
- Pie crusts – Can use store-bought or homemade pie crust. I made a double crust pie this time.
How to Lattice a Pie Crust
- Whether you’re using homemade crust or store-bought crust, no one will be the wiser. The look of a lattice crust is very pretty but easier to make than you think!
- Roll dough out onto a floured surface. Using a pastry cutter or pizza cutter, cut the pastry into 1-inch strips.
- Place the strips across the top of the pie vertically, leaving a space in between each strip. Keep the longest strip running down the middle.
- Starting at the middle of the pie, going horizontally this time, place remaining strips across using an under-over weaving pattern as you go.
- Fold back strips as you go to make it easier to get underneath.
- If your strips are hanging way over the edge, trim them before sealing the top strips to the bottom crust.
You can skip the lattice crust if you’d like and top with a single butter pie crust with fluted edges or make a streusel/crumble topping instead. If using a single pie crust on top, make sure to create 4-5 slits about 3 inches long around the center like sun rays.
For a special Memorial Day or July 4th dessert, cut out the top pastry crust into patriotic stars and place them on top as the top crust.
How to Make this Blueberry Pie
This pie will come together in under 1 hour. It’s the waiting for it to cool enough so you can dig in that takes some patience. It’s well worth it!
Step 1: Preheat your oven and prepare the pie crust by lining a 9-inch pie plate with the bottom crust. Trim edges of the crust and poke holes around the bottom with a fork and set aside.
Step 2: In a large bowl, combine blueberries, sugar, cornstarch, salt, zest, and lemon juice and give it a gentle stir.
Step 3: Pour the blueberry mixture onto the bottom crust.
Step 4: Make the lattice crust for the top and cut any remaining long strips around the edges. Crimp the strips so they are sealed to the bottom crust.
Step 5: Brush the top crust with the egg wash and sprinkle with coarse sugar. Bake at 425 degrees F for 15 minutes before lowering to 375 for the remaining 30 minutes until golden brown.
Step 6: Allow the pie to cool on a wire rack for a few hours before cutting into it. You don’t want to serve a slice of runny pie!
Serve as is or with a scoop of vanilla ice cream!
Tips
- If you find your crust is browning too quickly, place a bit of foil around the edges as it continues to bake.
- Make this pie a day ahead and keep it in the fridge overnight. This will give it time to set and be ready to serve the next day.
- Seal the top crust to the bottom not only for presentation purposes but it serves a function. It helps keep the filling inside! You an also place the pie plate on a baking sheet lined with parchment paper just in case it bubbles over.
How to Store Leftover Pie
Refrigerate: Store cooled pie covered with plastic wrap or aluminum foil in the refrigerator for up to 4-5 days.
Freeze: a baked pie can be frozen for up to 3 months, once completely cooled. I would wrap the entire pie pan in plastic wrap first and then in a layer of aluminum foil. This means you can make it in summer and eat it in the fall! In this case, you might want to think about adding in a bit of cinnamon as a warming spice
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Easy Homemade Blueberry Pie
Ingredients
- 6 cups fresh blueberries
- 1 cup sugar
- ¼ cup cornstarch
- 1 Tablespoon lemon Zest
- 1 Tablespoon lemon juice
- ¼ teaspoon salt
- 1 large egg for egg wash
- 1 tablespoon coarse sugar ike turbinado or sanding sugar
- 2 pie crusts
Instructions
- Preheat oven to 425 degrees
- Line a 9 inch pie plate with one pie crust and trim edges (either store bought or homemade crust), poke holes all around in the bottom with a fork and set aside.
- Place the blueberries, sugar, cornstarch, salt, zest, lemon juice in a large bowl and stir gently to combine well.
- Pour the blueberry filling onto the pie crust in the pie plate.
- Roll out the second crust onto a floured surface. Using a pastry cutter or pizza cutter, cut 1 inch wide strips of crust to form a to use to make a basket weave/lattice top crust.
- Place strips across the pie in one direction leaving space between each strip.
- Starting at the middle of the pie, begin weaving the other remaining strips of crust in the opposite direction over and under each strip that was lace first. (forming a lattice or basket weave design)
- Cut off any remaining long strips at the edges and crimp the strips to the bottom crust to form a seal.
- Beat the egg in a small bowl and brush the egg onto the entire crust with a with a basting brush.
- Top with turbinado or sanding sugar.
- Bake for 15 minutes at 425 degrees F.
- Then lower the temperature to 375 degrees F and continue baking for 30 more minutes.
- Check to make sure the crust isn’t getting too dark while it’s baking. If it is getting too dark then place a piece of aluminum foil gently over top forming a slight tent to prevent burning.
- Let the pie cool for at least 2-3 hours. If the pie is cut too soon, the filling will be too runny and loose.
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Solon
Just made this! It was phenomenal I replaced the crust flour with almond flour & huge mistake, don’t do that lol. otherwise great!
Sherri
I’m so happy you enjoyed it!!