Vegetarian

Homemade Blueberry Pie

A classic homemade blueberry pie with a buttery flaky crust and a jammy, perfectly thickened filling bursting with fresh blueberries. The lattice top makes it gorgeous.

Prep

3 hr

Cook

1 hr 10 min

Total

4 hr 10 min

Rest

4 hr

Servings

8

Difficulty

medium

NK

Nibbleboard Kitchen

April 14, 2026

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blueberry pie recipe recipe

This blueberry pie recipe delivers everything you want — a golden, flaky all-butter crust wrapped around a filling that's jammy and sweet with just enough lemon to make it pop. I've been making this pie every summer since Lily was old enough to help me crimp the edges, and it's the one dessert that gets requested at every single family gathering.

Why This Recipe Works

  • A double thickener (flour plus cornstarch) creates a filling that's jammy and sliceable without being gummy or runny
  • Starting at 425°F sets the bottom crust quickly, then dropping to 375°F lets the filling bubble and thicken without burning the top
  • Lemon juice and zest brighten the blueberry flavor and prevent the filling from tasting flat or one-note
  • Dotting cold butter over the filling adds richness and a slight sheen to the cooked berries

This blueberry pie recipe is the one I come back to every single summer. I first made it when Lily was about four — she stood on her little step stool and "helped" by eating every third blueberry out of the bowl. We still make it together, except now she actually does the lattice better than I do. Matt's mom requested it for her birthday last year, and honestly, that felt like the ultimate compliment.

Overhead flat-lay of blueberry pie ingredients arranged on a light marble surface — a large white bowl overflowing with fresh plump blueberries, a disc of pale chilled pie dough wrapped in plastic, a

What makes this one special is the filling. A lot of blueberry pie recipes end up either too runny (you cut a slice and it's soup) or too stiff and gummy. This one nails it — I use both flour and cornstarch for a filling that's jammy and holds its shape but still tastes like actual fruit, not pie cement. A little lemon juice and zest brighten everything up so it doesn't taste flat.

Close-up 45-degree angle shot of fresh blueberries being tossed in a large glass mixing bowl with sugar, flour, and cornstarch, some berries gently burst showing deep purple juice streaking through th

The crust is all butter — no shortening. I know shortening crusts have their fans, but after trying both ways about a dozen times, I always come back to butter. The flavor is just incomparable, and as long as you keep everything cold, you'll get those gorgeous flaky layers.

Side-angle close-up of hands weaving strips of pale pie dough into a lattice pattern over a deep-dish pie filled with dark purple-blue blueberry filling in a light-colored ceramic pie dish, flour dust

The lattice top looks impressive but it's honestly not that hard once you get the hang of it. If you're not feeling it, a full top crust with a few slits works perfectly too. Either way, that egg wash and coarse sugar on top is non-negotiable — it gives the crust that bakery-golden shimmer.

Extreme close-up macro shot of a freshly baked blueberry pie lattice crust from directly above, golden-brown pastry strips glistening with egg wash, coarse sugar crystals catching the light, deep purp

The hardest part is waiting. Four hours of cooling, minimum. I set mine on the counter and tell everyone it's off limits, which works about half the time with three kids in the house. But trust me — the wait is what turns a juicy mess into clean, sliceable perfection.

45-degree angle shot of a slice of blueberry pie on a small white ceramic plate with a vintage fork, the slice showing distinct layers — flaky golden-brown crust on bottom, thick jammy deep-purple blu

How It Comes Together

Overhead shot of cold cubed butter pieces scattered across a mound of flour in a large glass mixing bowl, some butter pieces still visible as distinct pale yellow cubes while others are partially worked into the flour creating a coarse crumbly texture, a pastry cutter resting in the bowl, light dusting of flour on the marble countertop around the bowl, bright diffused natural lighting from above
Overhead shot of cold cubed butter pieces scattered across a mound of flour in a large glass mixing bowl, some butter pieces still visible as distinct pale yellow cubes while others are partially worked into the flour creating a coarse crumbly texture, a pastry cutter resting in the bowl, light dusting of flour on the marble countertop around the bowl, bright diffused natural lighting from above
Close-up of two flattened discs of raw pie dough wrapped tightly in clear plastic wrap sitting on a marble surface, the pale golden dough showing small flecks of butter visible through the wrap, a light dusting of flour on the marble, cool blue-toned natural lighting suggesting refrigerator readiness
Close-up of two flattened discs of raw pie dough wrapped tightly in clear plastic wrap sitting on a marble surface, the pale golden dough showing small flecks of butter visible through the wrap, a light dusting of flour on the marble, cool blue-toned natural lighting suggesting refrigerator readiness
Overhead shot of 6 cups of fresh blueberries mixed with sugar and cornstarch in a large bowl, the berries coated in a thin white layer with a few burst open showing deep purple juice mixing into the dry ingredients, lemon zest flecks visible throughout, a wooden spoon with purple-stained tip resting against the bowl rim, bright natural window lighting
Overhead shot of 6 cups of fresh blueberries mixed with sugar and cornstarch in a large bowl, the berries coated in a thin white layer with a few burst open showing deep purple juice mixing into the dry ingredients, lemon zest flecks visible throughout, a wooden spoon with purple-stained tip resting against the bowl rim, bright natural window lighting
Side-angle shot of a raw assembled pie in a ceramic dish showing the bottom crust filled with blueberry mixture, small cubes of butter dotted across the top of the filling, the unbaked lattice crust just laid on top with strips carefully woven, the crimped edges pinched neatly around the rim, soft natural lighting from a nearby window, flour-dusted marble surface visible
Side-angle shot of a raw assembled pie in a ceramic dish showing the bottom crust filled with blueberry mixture, small cubes of butter dotted across the top of the filling, the unbaked lattice crust just laid on top with strips carefully woven, the crimped edges pinched neatly around the rim, soft natural lighting from a nearby window, flour-dusted marble surface visible
Close-up of a pastry brush applying golden egg wash over the raw lattice crust of the unbaked pie, the wet sheen visible on the brushed strips contrasting with the matte unbrushed ones, coarse sugar being pinched and sprinkled from fingers visible at the top of the frame, warm kitchen lighting
Close-up of a pastry brush applying golden egg wash over the raw lattice crust of the unbaked pie, the wet sheen visible on the brushed strips contrasting with the matte unbrushed ones, coarse sugar being pinched and sprinkled from fingers visible at the top of the frame, warm kitchen lighting
Front-facing shot of a whole baked blueberry pie on a wire cooling rack, the lattice crust deep golden brown with coarse sugar glistening, thick purple-blue filling bubbling up between the strips and slightly caramelized at the edges, wisps of steam rising, warm ambient kitchen lighting with a window in the soft background, the pie dish showing berry juice that bubbled over slightly on one edge
Front-facing shot of a whole baked blueberry pie on a wire cooling rack, the lattice crust deep golden brown with coarse sugar glistening, thick purple-blue filling bubbling up between the strips and slightly caramelized at the edges, wisps of steam rising, warm ambient kitchen lighting with a window in the soft background, the pie dish showing berry juice that bubbled over slightly on one edge

Chef Tips

  • I've found the filling sets up much better with BOTH flour and cornstarch — flour alone leaves it too loose, and cornstarch alone can make it slightly gummy. The combo is the sweet spot.
  • Keep your butter ice-cold for the crust. I cube mine and put it back in the freezer for 10 minutes before cutting it into the flour. Visible butter chunks = flaky layers.
  • Don't skip the 4-hour cooling time. I know it's torture, but if you cut into this pie warm, the filling runs everywhere. Ask me how I know.
  • Frozen blueberries work in a pinch — toss them in frozen (don't thaw) and add 5-10 minutes to the bake time. The filling may be slightly looser.
  • If your edges are browning too fast, tent them with strips of foil or use a pie crust shield starting around the 25-minute mark.

Variations

Blueberry Crumble Pie

Skip the lattice top. Mix 1/2 cup flour, 1/3 cup brown sugar, 1/4 cup oats, and 4 tbsp cold butter into a crumble. Pile it on top of the filling before baking.

Mixed Berry Pie

Replace 2 cups of blueberries with a mix of raspberries and blackberries. Add 1 extra tablespoon of sugar since other berries tend to be more tart.

Lemon-Free Version

If you're not a lemon fan, swap the lemon juice for 1 tsp vanilla extract and skip the zest. A pinch of nutmeg adds warmth in its place.

Serving Suggestions

Serve warm or at room temperature with a scoop of vanilla ice cream, a dollop of whipped cream, or just on its own. A drizzle of warm cream on the side never hurts either.

Make It Ahead

Make the pie dough up to 2 days ahead and refrigerate. The fully baked pie keeps well at room temperature for a day — it actually slices cleaner after resting overnight.

Homemade Blueberry Pie

A classic homemade blueberry pie with a buttery flaky crust and a jammy, perfectly thickened filling bursting with fresh blueberries. The lattice top makes it gorgeous.

Prep

3 hr

Cook

1 hr 10 min

Total

4 hr 10 min

Rest

4 hr

Servings

8

Difficulty

medium

Calories

544

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Ingredients

servings

Pie Crust

Filling

Topping

Instructions

  1. 1

    Make the pie crust: Whisk flour, salt, and sugar in a large bowl. Add cold cubed butter and cut in with a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

  2. 2

    Drizzle in ice water 1 tablespoon at a time, mixing with a fork after each addition, until the dough just holds together when pinched. Divide dough in half, flatten each into a disc, wrap tightly in plastic, and refrigerate for at least 1 hour or up to 2 days.

    60 min

  3. 3

    Make the filling: Toss blueberries, sugar, flour, cornstarch, cinnamon, lemon juice, and lemon zest together in a large bowl until evenly coated. Gently burst a few berries with a spoon to release some juice.

  4. 4

    Adjust oven rack to the lower third position and preheat oven to 425°F (218°C). Place a rimmed baking sheet on the rack below to catch drips.

  5. 5

    Roll out one disc of chilled dough on a floured surface into a 12-inch circle. Transfer to a 9-inch pie dish, gently pressing into the bottom and sides. Trim overhang to about 1/2 inch. Pour blueberry filling into the crust and dot with small cubes of cold butter.

  6. 6

    Roll out the second disc of dough into a 12-inch circle. Cut into strips with a pastry wheel or sharp knife. Weave strips into a lattice pattern over the filling. Fold the bottom crust overhang over the lattice edges, crimping to seal.

  7. 7

    Whisk egg and milk together. Brush the lattice top and crimped edges with egg wash. Sprinkle with coarse sugar if using.

  8. 8

    Bake at 425°F for 25 minutes. Reduce oven temperature to 375°F (190°C), place a pie crust shield or foil over the edges to prevent over-browning, and continue baking 40-45 minutes until the crust is deep golden brown and filling is bubbling through the lattice.

    70 min

  9. 9

    Remove pie from the oven and place on a cooling rack. Cool completely for at least 4 hours before slicing — the filling needs this time to set up properly.

    240 min

Equipment

9-inch pie dishrolling pinlarge mixing bowlbaking sheetpastry wheel or sharp knifecooling rack

Nutrition per Serving

544

Calories

6g

Protein

73g

Carbs

26g

Fat

4g

Fiber

32g

Sugar

257mg

Sodium

Estimated Cost

$27.06total
$3.38per serving

*Based on average US grocery prices

Storage & Leftovers

Storage: Cover loosely with foil or plastic wrap and store at room temperature for 1 day, or in the refrigerator for up to 5 days.

Reheating: Reheat individual slices in a 350°F oven for 10-15 minutes until warm. Microwave works in a pinch but the crust won't be as crisp.

Freezing: Freeze the unbaked assembled pie (before egg wash) wrapped tightly in plastic and foil for up to 3 months. Bake from frozen — add 15-20 minutes to the total bake time. You can also freeze baked slices individually for up to 2 months.

AmericanHolidayKids Friendly

Frequently Asked Questions

Nutrition Facts

8 servings | 1 slice

Calories544

% Daily Value*

Total Fat 25.9g33%
Total Carbohydrate 73.2g27%
Dietary Fiber 4g14%
Total Sugars 31.8g
Protein 6.4g13%
Sodium 257mg11%

*Percent Daily Values based on a 2,000 calorie diet.

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