The Ultimate Homemade Blueberry Pie Recipe: Lattice Crust Perfection
Chilled dough and shimmering filling combine for a dessert you’ll savor slice after slice.
The Ultimate Homemade Blueberry Pie Recipe
Few desserts evoke the comfort and nostalgia of homemade blueberry pie. Bursting with juicy berries, gently spiced, and encased in a flaky, golden lattice crust, this classic pie is a summer favorite that deserves a place in every baker’s repertoire. Whether you’re preparing a special treat for a holiday gathering or simply celebrating blueberry season, this recipe guides you through creating a show-stopping blueberry pie from scratch.
Why You’ll Love This Blueberry Pie
- Fresh, vibrant flavors – Sweet, tart blueberries are the star, enhanced with a touch of lemon and aromatic spices.
- Homemade all-butter pie crust – Achieve a perfectly flaky, tender crust using simple ingredients.
- Lattice design – The woven top crust allows steam to escape, creating a beautiful and traditional presentation.
- Foolproof method – Clear instructions ensure pie success, even if you’re a first-time baker.
- Make-ahead friendly – Prepare the dough in advance and freeze for future baking projects.
Ingredients for Blueberry Pie
| Ingredient | Amount | Notes |
|---|---|---|
| All-butter pie crust | 1 recipe (2 crusts) | Homemade recommended for maximum flavor and flakiness |
| Granulated sugar | 2/3 cup | Sweetens and draws juice from the berries |
| Cornstarch | 1/4 cup | Thickens the juicy filling |
| Kosher salt | 1/2 teaspoon | Enhances flavor |
| Cinnamon | 1/2 teaspoon | Adds aromatic warmth |
| Ground ginger | 1/4 teaspoon | Optional but lifts the fruit |
| Fresh blueberries | 6 cups (about 2 lbs.) | Rinse thoroughly, remove stems |
| Lemon juice | 2 tablespoons | Brightens and balances sweetness |
| Lemon zest | 2 teaspoons | Provides extra citrus pop |
| Large egg | 1 | For brushing the top crust |
| Turbinado sugar | 2 tablespoons | Sprinkled for a caramelized finish |
Step-by-Step Directions
- Preheat and Prepare:
Preheat your oven to 375°F (190°C). Place a foil-lined, rimmed baking sheet on the center rack to catch any bubbling juices and to ensure even baking.
- Roll Out the Bottom Crust:
On a lightly floured surface, roll out one disk of pie dough into a 12-inch circle. Gently fit into a 9-inch pie plate, pressing into the edges and trimming excess dough. Avoid stretching the dough, which can cause shrinkage.
- Mix the Blueberry Filling:
Combine granulated sugar, cornstarch, salt, cinnamon, and ginger in a large bowl. Add the blueberries, lemon juice, and zest. Toss gently to coat the berries evenly with the dry mixture.
- Fill the Pie:
Spoon the blueberry mixture into the prepared crust, spreading evenly.
- Create the Lattice Top:
Roll out the second piece of dough into a 12-inch round. With a sharp knife or pastry cutter, slice into 16 strips, each about 3/4-inch wide. Lay 8 strips parallel across the pie, then weave the remaining strips perpendicularly to form a classic lattice. Trim the edges and join the lattice to the bottom crust, pressing gently and crimping with a fork.
- Egg Wash and Sugar:
In a small bowl, whisk together the egg with 1 tablespoon of water. Brush the surface of the dough with the egg wash and sprinkle generously with turbinado sugar for sparkle and crunch.
- Bake:
Transfer pie to the preheated baking sheet. Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until the crust is deeply golden and the filling is thick and bubbly in the center. If the crust is browning too quickly, tent loosely with aluminum foil after 45 minutes.
- Cool Completely:
Let the pie cool on a wire rack to room temperature for at least 4 hours. This step is essential for the juices to thicken—it’s worth the wait!
Expert Pie-Making Tips
- Use fresh, firm blueberries for the best texture and a tart-sweet flavor—avoid overripe or mushy berries.
- Chill your pie dough thoroughly before rolling and after assembling the pie, especially in a warm kitchen. Cold dough yields flakier crust.
- Don’t rush the cooling period. Slicing too early will result in runny filling. Allowing it to set is key for perfect slices.
- Adjust sweetness and spice for tastes or as needed depending on the season’s fruit—some blueberries are naturally sweeter.
- Lattice crust not required: If desired, you can use a full top crust. Cut a few slits for venting steam.
Make-Ahead and Storage Instructions
- Pie dough can be made up to 2 days ahead and kept tightly wrapped in the refrigerator. For longer storage, freeze for up to 1 month; thaw in the fridge overnight before using.
- Assembled, unbaked pie can be refrigerated for up to 1 day before baking.
- Baked pie keeps at room temperature for up to 2 days, covered lightly. For longer storage, refrigerate for up to 4 days. Warm gently before serving, if desired.
Serving Suggestions
- Classic pairing: Serve slices of blueberry pie with scoops of classic vanilla ice cream.
- Whipped cream: A dollop of lightly sweetened whipped cream is another simple, delicious topping.
- Citrus twist: Add a sprinkle of lemon zest over each slice for a fresh aroma.
- Enjoy at room temperature to appreciate the full depth of berry flavor.
Nutritional Information (approximate per serving)
| Calories | Fat | Carbohydrates | Fiber | Sugar | Protein |
|---|---|---|---|---|---|
| 320 | 15g | 43g | 3g | 22g | 3g |
*Values are estimated for 1/8 of a 9” pie; actual values may vary depending on exact ingredients and portion size.
About the Recipe Developer
This blueberry pie recipe is crafted by experienced pastry chef and food writer Sloane Layton, known for her dedication to classic baking techniques and her love of bold, homey flavors. Sloane believes in demystifying traditional desserts and empowering home bakers through clear, trustworthy recipes.
What others are reading
Frequently Asked Questions (FAQs)
Q: Can I use frozen blueberries instead of fresh?
A: Yes, frozen blueberries can be used if fresh aren’t available. Do not thaw them before mixing with other filling ingredients to prevent excess liquid. Add a tablespoon more cornstarch if using frozen berries.
Q: What is the best way to prevent a soggy bottom crust?
A: Always bake your pie on a preheated, rimmed baking sheet. This provides extra heat to the bottom, encouraging it to crisp up while catching any berry juices that may bubble over.
Q: Do I need to blind-bake the crust for blueberry pie?
A: It’s generally not necessary if you use a standard (not deep-dish) 9-inch pie pan and a filling thickened with cornstarch. If using a glass pie plate, you can monitor browning and adjust as needed.
Q: How can I tell when the pie is done?
A: Look for bubbling juices that are thick and glossy in the center of the pie and a deep golden crust. Underbaked fruit pies will be runny and pale; don’t be afraid to bake a little longer if needed.
Q: My crust is browning too fast. What should I do?
A: Tent the pie loosely with aluminum foil halfway through baking (about 45 minutes) to protect the crust but allow the filling to finish cooking.
Quick Reference Tips
- Chill dough between steps for best texture.
- Don’t skip egg wash and sugar for a golden, sparkly finish.
- Allow at least 4 hours for cooling and setting before slicing.
- Serve plain, with ice cream, or whipped cream.
Pie Variations and Add-Ins
- Mix up the fruit: Substitute up to 2 cups of the blueberries for blackberries, raspberries, or sliced strawberries for a mixed berry pie.
- Spice swap: Try ground nutmeg or cardamom instead of ginger for a different flavor accent.
- Crust creativity: Use decorative cutouts or a simple full crust with steam vents instead of a lattice.
Final Thoughts
With its sparkling blueberries, buttery crust, and customizable filling, this classic blueberry pie recipe celebrates the best of home baking. Whether you’re preparing for a holiday celebration or indulging in a laid-back weekend bake, savor every bite—and don’t forget to share a slice!
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a43429150/blueberry-pie-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a65076263/4th-of-july-pie-recipe/
- https://thehowtohome.com/how-to-make-a-simple-blueberry-pie-with-homemade-filling/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11779/mini-blueberry-galettes/
Similar Articles
Read full bio of Sneha Tete
