Blueberry Pie

Jul 31

4 min read

Updated: Aug 16

Prep Time: 30 mins	Bake Time: 55 - 65 mins
Dough Chill Time: 1 hr	Total Time: 2 hr 35 mins
Serves: 8

Nothing captures the height of blueberry season quite like a homemade blueberry pie. Filled with plump blueberries and baked beneath a classic lattice crust, this pie is as beautiful to serve as it is to eat. The filling is thickened just enough to hold its shape while allowing the berries to remain the star, and the buttery pâte brisée bakes into a beautifully crisp, flaky crust. Whether served warm or at room temperature, it's a timeless dessert that's equally welcome at summer gatherings, holiday tables, and everything in between.

JUMP TO RECIPE

Fresh or Frozen Blueberries

Fresh blueberries are ideal when they're in season, but frozen blueberries work beautifully as well. If using frozen berries, there's no need to thaw them before making the filling. Simply add a few extra minutes to the baking time if needed, until the filling is bubbling thickly through the lattice.

Why Let the Filling Rest?

Allowing the blueberry filling to rest for 10 to 15 minutes before assembling the pie gives the sugar time to begin drawing juices from the berries. This helps dissolve the sugar more evenly and allows the cornstarch to coat the fruit before baking.

How to Tell When the Pie Is Done

A beautifully browned crust is only part of the story. The pie is ready when the filling is bubbling thickly through the openings in the lattice. Those bubbling juices indicate that the cornstarch has fully activated, ensuring the filling will set properly as the pie cools.

Don't Skip the Cooling Time

As tempting as it may be to slice into the pie straight from the oven, allow it to cool for at least four hours. During this time, the filling continues to set, making it much easier to cut clean slices while keeping all of those delicious juices where they belong.

Why Use a Lattice Crust?

A lattice crust isn't just decorative. The openings allow steam to escape as the pie bakes, helping the filling concentrate while beautifully showcasing the vibrant blueberries beneath. Brushing the lattice with egg wash and sprinkling it with coarse sugar gives the finished pie a crisp, golden finish with just a hint of sparkle.

Ingredients

For the Pie Crust

• 2 1/2 cups all-purpose flour

• 1 teaspoon fine salt

• 1 cup cold unsalted butter (2 sticks), cubed

• 6–8 tablespoons ice-cold water

For the Egg Wash

• 1 egg, beaten

• 1 tablespoon coarse sugar

For the Blueberry Filling

• 6 cups fresh blueberries

• 3/4 cup granulated sugar

• 1/4 cup light brown sugar

• 1/4 cup cornstarch

• 1 tablespoon fresh lemon juice

• 1 teaspoon lemon zest

• 1 teaspoon pure vanilla extract

• 1/4 teaspoon kosher salt

• 1 tablespoon unsalted butter, cut into small pieces

Instructions

Make the Pâte Brisée:

Combine the flour and salt in a bowl. Add the cold butter and cut it in using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.
Add the ice-cold water one tablespoon at a time, mixing just until the dough comes together. Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

Prepare the Filling

In a large bowl, combine the blueberries, granulated sugar, brown sugar, cornstarch, lemon juice, lemon zest, vanilla, and salt. Gently toss until the blueberries are evenly coated. Let the filling rest for 10–15 minutes while you prepare the crust.

Roll the Dough

Preheat the oven to 400°F (200°C).

On a lightly floured surface, roll one disk of pie dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate, gently pressing it into the bottom and sides without stretching the dough.

Roll the second disk into another 12-inch circle and cut it into 10–12 strips about 1 inch wide for the lattice.

Assemble the Pie

Pour the blueberry filling into the prepared crust and spread it into an even layer. Dot the top with the butter.

Arrange half of the dough strips across the pie. Fold back every other strip and lay one strip across the center in the opposite direction. Return the folded strips to their original position, then fold back the opposite strips and add another strip. Continue weaving until a complete lattice is formed.

Trim any excess dough and crimp the edges to seal. Brush the lattice with the beaten egg and sprinkle with coarse sugar, if using.

Bake

Place the pie on a parchment-lined baking sheet to catch any bubbling juices. Bake for 20 minutes at 400°F (200°C).

Reduce the oven temperature to 375°F (190°C) and continue baking for 35–45 minutes, or until the crust is deep golden brown and the filling is bubbling thickly through the lattice.