Blueberry Pie: a delicious recipe for a classic summer dessert

This summer, treat yourself and your loved ones to a homemade blueberry pie made with ripe, in-season blueberries. This outstanding yet easy-to-make blueberry pie has it all: a sweet, juicy blueberry filling seasoned with cinnamon and lemon tucked away in a tender, flaky, buttery crust. Each pie is so dreamy.

Homemade blueberry pie is perfect for summer picnics, barbecues, or any time you want to impress friends and family with your amazing baking skills. It's a beautiful, dreamy dessert that everyone will love. For the ultimate treat, serve your homemade summer blueberry pie with a scoop of vanilla ice cream or a dollop of whipped cream. Delicious!

Blueberry Pie Ingredients

When choosing blueberries for your pie, look for fresh, firm berries. Ideally, pick sweet ones, although if they're not quite as sweet, you can always add a touch of extra sugar to the filling. While fresh blueberries taste better, you can use frozen blueberries instead. Don't thaw them first. This will make the pie watery. Instead, simply assemble and bake the filling. Keep in mind, if you're using frozen blueberries, the pie will take a few minutes longer to bake.

In addition to blueberries, you'll also need sugar, flour, cornstarch, lemon juice and zest, cinnamon, and butter for the pie filling. The flour and cornstarch are essential for preventing your filling from becoming too runny.

Finally, you'll need homemade pie dough, or a store-bought one.

How to Make Blueberry Pie

Whether you're a baking whiz or still figuring your way out around the kitchen, this stunning blueberry pie is surprisingly easy to make. We break it down step-by-step for you here.

Making the Blueberry Pie Filling

Your first step in making this beautiful summery blueberry pie is to assemble the filling. Combine the blueberries, sugar, flour, cornstarch, cinnamon, lemon juice, and lemon zest. The filling should be a little wet.

Next, roll out one disc of pie dough to 12-inches, then lay it in your pie pan. Pour the filling into the crust, then place the butter cubes over the filling. Set it aside.

How to Make a Lattice Crust

Next up, roll out the second dough disc. Slice the disc into ten strips about 1 1/2-inch wide. Make sure you use a really sharp knife! Weave the strips together to form a lattice pattern.

Gently arrange the lattice top over the filling, then slice away any excess dough. Grab a fork and crimp the edges to seal the crusts and make a decorative pattern. Brush the egg wash over the lattice pie crust with your pastry brush.

Baking the Blueberry Pie

Bake for 25 minutes at 425F, then lower the heat to 375F for 40 to 50 minutes more. It should be bubbly by the time it has finished cooking. Take the pie out of the oven and leave it to cool to room temperature on a wire rack.

Although it's tempting to slice it and dig in as soon as possible, blueberry pie must cool for several hours before cutting it. Be patient!

Tips for the Best Homemade Blueberry Pie

Use store-bought or homemade pie crusts to make your blueberry pie.

Regardless of whether you make a homemade crust or pick one up from the store, make sure the dough is well-chilled. This will give you a flakier, more tender crust.

You want the filling to be moist rather than dry. Pop a few blueberries if needed.

You can make your blueberry pie up to one day in advance.

If your pie is browning too quickly, loosely tent some foil over the top.

Don't take your pie out of the oven too quickly, and don't cut it too quickly. This is key for avoiding runny pie filling.

How to Store Homemade Blueberry Pie

Wrap your blueberry pie in cling film and store it in the fridge for up to 5 days.

More Recipes You'll Like

• Lemon blueberry pie
• Blueberry rhubarb pie
• Blueberry clafoutis

Instructions

Preheat your oven to 425F.

In a large bowl, gently combine blueberries and sugar.

Add flour and cornstarch.

Add cinnamon, lemon juice, and lemon zest. Set aside.

Lightly flour a work surface. Roll out one disc of pie dough to about 12-inches.

Arrange the dough in a pie pan.

Gently pour the filling into the dough.

Scatter the cubes of butter over the filling. Set aside.

Roll out the second disc of pie dough to 12 inches. With a sharp knife, slice it into 10 strips about 1 1/2-inch wide. Weave the strips together to form a lattice pattern. Gently arrange the lattice top over the filling, then slice away any excess dough. Using a fork, crimp the edges to seal and form a decorative pattern.

Brush the egg wash over the lattice pie crust.

Garnish with coarse sugar.

Bake for 25 minutes at 425F, then lower the heat to 375F for 40 to 50 minutes more. Take the pie out of the oven and leave it to cool to room temperature on a wire rack. Slice, serve and enjoy!

Notes

Use a 9-inch pie pan to make your blueberry pie.