Blueberry Pie

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This classic blueberry pie recipe delivers a thick, jammy filling and flaky crust with simple ingredients and foolproof steps.

Course Dessert

Cuisine American, Baking

Keyword blueberry lattice pie, blueberry pie filling, blueberry tart

Prep Time 20

Cook Time 50

Total Time 1 10

Servings 1 slice

Calories 378

Author Erren Hart

Ingredients

For the Pie

2 premade pie crusts 14–16 oz total, usually two portions
2 tablespoons old-fashioned oats optional, to absorb blueberry juices

For the Blueberry Filling

5 cups fresh blueberries or 6 cups if small berries
¾ cup granulated sugar
¼ cup packed light brown sugar
3 tablespoons cornstarch
2 tablespoons all-purpose flour
1 teaspoon lemon zest
1 tablespoon lemon juice
Pinch of salt
1 tablespoon cold butter, cut into small cubes for dotting before baking

For Finishing

1 egg beaten for egg wash
1 tablespoon coarse or granulated sugar for sprinkling on top

US Customary - Metric

Instructions

Preheat your oven to 500°F (260°C). Place a baking sheet (or baking stone, if you have one) on the lowest rack while it preheats — this helps the bottom crust get golden and crisp.
If you're using homemade pie dough, gently roll it out on a lightly floured surface to about ⅛ inch thick. Transfer it to a 9-inch pie dish, gently press it into the corners, and let it rest in the refrigerator for 15 to 20 minutes before filling.
Meanwhile, roll out the second portion to the same thickness. If it becomes too soft to handle, refrigerate it for 5 to 10 minutes until firm but still pliable. Then set aside until ready to use.
If you're using store-bought dough, unroll one pie crust and press it gently into the pie dish. Let the edges hang over slightly—don't stretch the dough. Dock the bottom of the crust by pricking it all over with a fork, then sprinkle the oats (if using) evenly over the bottom of the crust.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, cornstarch, flour, lemon zest, and salt. Stir in the lemon juice. Add the blueberries and gently toss until they’re evenly coated. Let the mixture rest for about 10–15 minutes so the berries release a little juice, then pour off any excess liquid to keep the filling thick.
Spoon the blueberry mixture into the prepared crust and spread evenly. Dot the top with the cubes of butter. Place the second crust over the filling (or cut into strips for a lattice design). Trim and crimp the edges to seal.
Brush the top crust lightly with the beaten egg and sprinkle with coarse sugar for a golden, sparkly finish.
Place the pie on the hot baking sheet in the oven. Immediately reduce the temperature to 425°F (220°C) and bake for 25 minutes. Then lower the temperature to 375°F (190°C) and bake for another 35–40 minutes, until the crust is deeply golden and the filling is bubbling. If the edges or top of the crust begin to brown too quickly before the filling is bubbling, loosely tent the pie with aluminum foil or use a pie shield for the remaining baking time.
Let the pie cool on a wire rack for at least 3–4 hours before slicing — this gives the filling time to set up.

Notes

Erren’s Top Tips

Don’t skip pouring off excess juice. It’s the easiest way to avoid a runny pie.
If the crust browns too quickly, loosely tent with foil halfway through baking.
Always bake on a lined baking sheet to catch drips.
Look for bubbling filling before pulling it out. That’s how you know it’s fully cooked.
Let it cool completely. Cutting too early is the number one reason pies fall apart.

Variations & Add-Ins

Mixed Berry Pie
Swap 1 to 2 cups of blueberries with raspberries or blackberries for added complexity.

Cinnamon-Spiced Version
Add ½ teaspoon cinnamon for a warm, bakery-style flavor.

Lemon Boosted
Increase zest slightly for a brighter, more citrus-forward pie.

Crumb Topping Option
Skip the top crust and use a buttery crumble instead for a rustic finish.

Storage & Freezing

Storage: Store covered at room temperature for up to 2 days or refrigerate for up to 4 days.

Freezing: Freeze baked pie tightly wrapped for up to 3 months. Thaw overnight in the fridge.

Reheating: Warm slices in a 300°F oven for 10 to 15 minutes to refresh the crust.

Nutrition