Classic Blueberry Pie — warm, fragrant, and deeply comforting, this pie is a celebration of summer fruit and buttery pastry. Imagine a steaming slice right from the oven: the golden lattice crust crackling under the fork, a swirl of sweet-tart blueberry juice that glistens as you lift your fork, and the immediate aroma of butter, lemon, and gentle spice. The first bite offers a tender, flaky crust that gives way to plump berries bursting with a bright, juicy center — balanced by sugar and a whisper of cinnamon and lemon. It’s the kind of dessert that brings people together: family dinners, neighborhood potlucks, lazy late-summer afternoons, or simply a cozy evening with coffee.
This recipe is versatile: make it for holidays, for a casual weekend baking session, or to pack into a picnic basket — and if you love breakfast desserts, you might also enjoy experimenting with fruit-forward brunch recipes like these blueberry pancakes as a companion idea.
At a Glance
- Prep Time: 30 minutes (plus 1 hour chilling for dough)
- Cook Time: 45–50 minutes
- Total Time: About 2 hours (including chilling and cooling)
- Servings: 8 slices
- Difficulty Level: Moderate — basic pie techniques (rolling, lattice) required
Nutrition Highlights
Estimated nutrition per serving (1 slice, 1/8 of pie). Values are approximate and calculated from standard ingredient nutrition data; for ingredient-specific adjustments consult USDA FoodData Central and for general dietary guidance see the Mayo Clinic.
- Calories: 430 kcal
- Protein: 4 g
- Carbohydrates: 62 g
- Dietary Fiber: 3.5 g
- Sugars: 34 g
- Fat: 20 g
- Saturated Fat: 12 g
- Sodium: 220 mg
Note: These values will vary with the exact brands and substitutions you use (butter vs. margarine, amount of sugar, full/low-fat egg). For precise tracking, input your exact ingredients into a trusted nutrition calculator such as the USDA FoodData Central.
Perfect For…
- Family gatherings and potlucks — a familiar crowd-pleaser that travels well and slices easily.
- Seasonal celebrations — the pie highlights peak blueberries in summer, making it perfect for Fourth of July, Memorial Day, or a late-season berry harvest.
- Comfort baking — rustic, unfussy, and deeply satisfying; making pie can be a meditative kitchen ritual.
- Dessert with personality — it’s sweet but balanced by lemon and a hint of cinnamon, so it pairs with coffee or a glass of dessert wine.
How to Make Classic Blueberry Pie
Ingredients
- All-Purpose Flour: 2 ½ cups — forms the base of the flaky crust
- Unsalted Butter: 1 cup (cold and cubed) — makes the crust tender and buttery
- Salt: ½ teaspoon — enhances flavor
- Ice Water: 6 to 8 tablespoons — binds the dough
- Fresh Blueberries: 5 cups — sweet and juicy filling
- Granulated Sugar: ¾ cup — balances the tartness of blueberries
- Cornstarch: 3 tablespoons — thickens the filling
- Lemon Juice: 1 tablespoon — brightens the flavors
- Lemon Zest: 1 teaspoon — adds fresh citrus notes
- Ground Cinnamon: ½ teaspoon — adds warm spice
- Egg: 1 large, beaten — for brushing over the crust
Optional ingredients & substitutions
- Swap up to 1/4 cup of the granulated sugar for brown sugar for a deeper caramel note.
- Use a combination of berries (blueberries + blackberries) for a more complex filling.
- For a vegan crust, substitute chilled coconut oil or vegan butter and use a plant-based milk wash instead of egg.
- Gluten-free: use a 1:1 gluten-free flour blend and proceed with the same technique (texture may vary).
Method & Process
-
Make the crust:
- Combine flour and salt in a bowl. Cut in cold cubed butter until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- Sprinkle ice water, 1 tablespoon at a time, and gently mix until dough just comes together. Divide into two discs, wrap, and chill at least 1 hour.
-
Preheat the oven to 400°F (200°C) and place a baking sheet on the bottom rack.
-
Prepare the filling:
- In a large bowl, toss blueberries with sugar, cornstarch, lemon juice, lemon zest, and cinnamon until evenly coated. Let sit 5–10 minutes so juices begin to form.
-
Assemble:
- Roll out one half of chilled dough on a lightly floured surface to fit a 9-inch pie dish. Fit it into the dish and trim any excess.
- Pour blueberry mixture into the crust, mound gently in the center.
- Roll out the second dough disc and weave a lattice (or make a full top crust with vent slits). Trim and crimp the edges to seal.
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Finish and bake:
- Brush the top crust lightly with beaten egg for golden color.
- Place pie on the preheated baking sheet on the bottom oven rack (this helps the bottom crust crisp).
- Bake for 45–50 minutes until the crust is golden and the filling bubbles through vents and lattice.
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Cool:
- Let the pie cool completely on a wire rack (at least 2 hours) to allow the filling to set before slicing.
- Serve as desired, optionally with vanilla ice cream or lightly whipped cream.
Practical tips
- Keep everything cold: chilled butter and ice water create steam pockets for flaky layers.
- Don’t overmix the filling — too much agitation breaks berries and makes runny filling.
- If the crust browns too quickly, tent with foil for the last 10–15 minutes.
- Check for bubbling at the center vents — that’s the best cue that the filling is cooked through.
Best Pairings
- Classic: A scoop of vanilla bean ice cream — contrast of cold cream and warm filling.
- Simple: Lightly whipped cream with a touch of lemon zest.
- Beverage pairings: Black coffee, Earl Grey tea, or a semi-sweet Riesling or Moscato.
- Savory contrast: Serve a small wedge alongside a sharp cheddar for a traditional New England pairing.
- For brunch: Pair with a yogurt parfait or a fruit-forward salad for a balanced spread.
Storage Instructions
- Room temperature: Store covered loosely at room temperature for up to 1–2 days. (Keep away from direct heat or sunlight.)
- Refrigeration: Refrigerate covered for up to 4–5 days. Bring to room temperature or briefly warm slices before serving to revive texture.
- Freezer: To freeze, wrap the cooled whole pie tightly in plastic wrap and then foil; freeze up to 3 months. For single slices, wrap each slice individually. Thaw overnight in the refrigerator and warm in a 350°F oven for 10–15 minutes to refresh the crust.
Pro Tips & Tricks
- Butter quality matters: Use high-quality unsalted butter for a better-flavored crust. European-style butter adds extra richness.
- Lattice vs. full top: A lattice lets steam escape and shows off the filling; a full top crust keeps more moisture in — choose based on preference.
- Thickening trick: If your berries are especially juicy, increase cornstarch to 4 tablespoons or add 1 tablespoon of instant tapioca for extra gel without cloudiness.
- Prevent soggy bottom: Par-bake the bottom crust for 6–8 minutes and cool slightly before filling if you frequently experience soggy bottoms.
- Lemon zest distribution: Grate lemon zest directly over sugar to help the citrus oils disperse more evenly throughout the filling.
Creative Twists
- Bourbon Blueberry Pie: Stir 1–2 tablespoons of bourbon into the blueberry filling for a warm, boozy depth.
- Coconut-Blueberry Twist: Replace 1/4 cup of the flour in the crust with shredded unsweetened coconut or fold coconut into the top crumble; for more coconut-dominant inspiration, you might like this coconut pie inspiration.
- Vegan & Nutty Variation: Use chilled coconut oil in the crust, swap egg wash for almond milk, and add 1/3 cup finely chopped toasted almonds to the filling for crunch.
- Mini Hand Pies: Use a cookie cutter to make individual pies for portable treats; adjust baking time to 18–22 minutes.
Frequently Asked Questions
Q: Can I use frozen blueberries?
A: Yes — do not thaw them fully; toss frozen berries with sugar and an extra tablespoon of cornstarch to account for their higher water content.
Q: My filling is runny after cooling — what went wrong?
A: Likely under-thickening. Either increase cornstarch or use instant tapioca next time, and be sure the pie had time to cool completely before slicing.
Q: How do I prevent the edges from burning?
A: Cover the pie edge with foil or a pie shield after the first 20–25 minutes of baking to prevent over-browning.
Q: Can I make the crust ahead of time?
A: Yes — the dough can be made and refrigerated up to 48 hours, or frozen up to 1 month; thaw in the refrigerator before rolling.
Q: Are there healthier tweaks?
A: Reduce sugar modestly, use a whole-grain pastry flour blend (texture will differ), or make mini-portions to control portions — remember these changes alter texture and flavor.
Conclusion
If you love a reliably stunning, crowd-pleasing dessert with a perfect balance of buttery crust and bright berry filling, this Classic Blueberry Pie delivers every time. For an alternate approach and another well-tested method, you can compare techniques with Sally’s Baking best blueberry pie. For a wider roundup of classic blueberry pie ideas and inspiration, see The Kitchn’s classic blueberry pie roundup.
I’d love to hear how your pie turns out — share photos, tweaks, or questions in the comments and join our baking community for more seasonal recipes and tips.
Print
Classic Blueberry Pie
- Total Time: 120 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
A warm, fragrant pie celebrating summer fruit with a buttery lattice crust, filled with sweet-tart blueberries and spices.
Ingredients
- 2 ½ cups All-Purpose Flour
- 1 cup Unsalted Butter (cold and cubed)
- ½ teaspoon Salt
- 6 to 8 tablespoons Ice Water
- 5 cups Fresh Blueberries
- ¾ cup Granulated Sugar
- 3 tablespoons Cornstarch
- 1 tablespoon Lemon Juice
- 1 teaspoon Lemon Zest
- ½ teaspoon Ground Cinnamon
- 1 large Egg (beaten, for crust)
Instructions
- Combine flour and salt. Cut in butter until it resembles coarse crumbs.
- Mix in ice water gradually until dough comes together. Chill for at least 1 hour.
- Preheat oven to 400°F (200°C) and place a baking sheet on the bottom rack.
- In a bowl, toss blueberries with sugar, cornstarch, lemon juice, lemon zest, and cinnamon.
- Roll out half the chilled dough and fit into a 9-inch pie dish.
- Add blueberry filling and cover with lattice or full top crust. Seal edges.
- Brush the top with beaten egg and bake for 45–50 minutes.
- Cool on a wire rack for at least 2 hours before serving.
Notes
Serve with vanilla ice cream or whipped cream for a delightful treat.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 34g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3.5g
- Protein: 4g
- Cholesterol: 30mg
