There is something deeply nostalgic about a golden-brown pie cooling on a windowsill. While apple pie gets much of the autumn glory, the Blueberry Pie is the undisputed king of summer. When those berries are at their peak—plump, dusty blue, and bursting with juice—there is no better way to honor them than by encasing them in a buttery, flaky crust.
I’ve spent years perfecting this recipe. The secret isn’t just in the berries; it’s in the balance of acidity and the structural integrity of the filling. No one wants a “soupy” pie that runs all over the plate. This recipe ensures a thick, jammy center and a crust that shatters perfectly under your fork.
Why I Love This Recipe
What sets this Blueberry Pie apart is the lemon-blueberry synergy. We aren’t just using a squeeze of juice; we are using the zest of an entire medium lemon. The oils in the zest provide a floral brightness that cuts through the sugar and makes the blueberries taste even more “blue.”
I also love the lattice top. It’s not just for aesthetics (though it does look professional!); the gaps in a lattice allow steam to escape efficiently. This prevents the bottom crust from getting soggy and helps the filling reduce into that perfect, sliceable consistency.
Ingredients You’ll Need
- All-purpose flour: Just a bit for dusting your work surface.
- Flaky Pie Dough: You’ll need two 12-inch rounds. You can use my favorite homemade recipe or high-quality store-bought thawed crusts.
- Fresh Blueberries: 30 ounces (about 6 cups). I highly recommend fresh over frozen for the best texture.
- Granulated Sugar: 1 cup to balance the tartness of the berries.
- Cornstarch: 1/4 cup. This is your thickening agent—don’t skip it!
- Lemon Zest & Juice: From 1 medium lemon.
- Kosher Salt: 1/2 teaspoon to enhance all the flavors.
- Egg Wash: 1 large egg whisked with 1 tablespoon of water for that glossy, golden finish.
Swaps and Notes
- Frozen Berries: If you must use frozen, do not thaw them first. You may need to add an extra 10–15 minutes to the bake time and perhaps an extra tablespoon of cornstarch.
- Sugar Alternatives: You can use light brown sugar for a deeper, more caramel-like flavor profile.
- Spices: While I prefer the pure fruit flavor, a pinch of cinnamon or cardamom can add a lovely warmth for a “late summer” vibe.
Step-by-Step Instructions
1. Prep the Crust
Roll out your first pie crust into a 12-inch round. Carefully transfer it to a 9-inch standard pie pan. Press it gently into the bottom and up the sides, then pop it in the fridge. Roll out your second crust into an 11-inch round on parchment paper and refrigerate that too. Keeping the fat in the dough cold is the secret to flakiness.
2. Heat and Whisk
Preheat your oven to 425°F. Place a foil-lined baking sheet on the middle rack while the oven heats. This hot sheet will help cook the bottom crust instantly, preventing “soggy bottom” syndrome. In a small bowl, whisk your egg and water to create the egg wash.
3. The Filling
In a large mixing bowl, combine the blueberries, sugar, cornstarch, lemon zest, lemon juice, and salt. Use your fingers to break up any stubborn clumps of starch or sugar. This ensures a smooth, clear filling.
4. Assemble
Brush the bottom crust with a thin layer of egg wash. This acts as a moisture barrier. Pour in the blueberry mixture, leveling it out. Cut your second dough into 1-inch strips and weave a lattice pattern over the top. Crimp the edges tightly to seal the juices in.
5. The Bake
Brush the entire top with egg wash. Place the pie on the preheated baking sheet. Bake at 425°F for 15 minutes, then drop the temperature to 375°F. Continue baking for 45–50 minutes. You are looking for the juices to bubble vigorously in the center—that’s how you know the cornstarch has activated.
6. The Hard Part: Waiting
Let the pie cool on a wire rack for at least 3 hours. If you cut it too soon, the filling will be runny. Patience yields a perfect slice!
Tips for Success
- Watch the Color: If the edges of your crust are browning too fast, wrap them loosely in aluminum foil or use a pie shield halfway through baking.
- The Bubble Test: Don’t pull the pie out until the fruit juices are bubbling. If it’s just “steaming,” the starch hasn’t thickened the sauce yet.
- Clean Berries: Make sure your blueberries are completely dry after washing. Extra water will throw off the cornstarch ratio.
Serving Suggestions and Pairings
This pie is a superstar on its own, but it truly shines when paired with a cold beverage or a creamy topping.
- Classic Pairing: Serve warm with a massive scoop of vanilla bean ice cream.
- Refreshing Drink: For a full berry-themed afternoon, pair a slice with this Blueberry Lemonade.
- Brunch Style: Leftover pie (if that exists!) is incredible alongside these 3-Ingredient Chocolate Chip Oatmeal Breakfast Cookies.
Nutritional Information (Per Serving)
- Calories: 385 kcal
- Total Fat: 16g
- Carbohydrates: 58g
- Sugar: 32g
- Fiber: 4g
- Protein: 4g
Storage and Leftover Tips
- Room Temperature: Cover loosely with foil or plastic wrap; it will stay fresh for up to 2 days.
- Refrigerator: For longer storage, keep it in the fridge for up to 5 days.
- Reheating: To get that crust crisp again, pop a slice into a 350°F oven for about 10 minutes. Avoid the microwave if you want to keep the texture!
More Recipes You Will Love
If you enjoyed this baking project, you have to try these other crowd-pleasers from the kitchen:
- Big Family Banana Pudding – Perfect for when you need a no-bake option.
- Easy Ice Cream Sandwich Cake – The ultimate summer heat-beater.
- Pumpkin Spice Muffins – For when you’re ready to transition into autumn flavors.
Final Thoughts
A homemade Blueberry Pie is more than just a dessert; it’s a centerpiece for memories. Whether you’re bringing it to a backyard BBQ or serving it after a Sunday roast, it never fails to impress.
Did you try this recipe? I’d love to hear how your lattice turned out! Tag us on social media or leave a comment below. Don’t forget to follow ChefManiac for more seasonal favorites and kitchen tips!
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