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Close-up of blueberry pie slice with flaky crust and melting vanilla ice cream on top

Blueberry Pie

This golden-crusted blueberry pie bakes up bubbling and settles into perfectly sliceable, jammy layers that taste like pure summer.
5 from 1 vote
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Prep Time 3 minutes
Cook Time 1 hour 10 minutes
Cooling Time 4 minutes
Total Time 1 hour 17 minutes
Servings: 12
Calories: 360kcal
Course: Baking, Dessert
Cuisine: American, Summer
Keyword: blueberry pie, fruit pie, homemade pie, summer dessert
Cost: $12

🛒 Ingredients

  • 2 pie crusts homemade or all-butter well chilled and ready to roll
  • 7.5 cups fresh blueberries rinsed and fully dried
  • ¾ cup granulated sugar adjust to berry sweetness
  • ⅓ cup all-purpose flour for thickening the filling
  • 2.5 tablespoons cornstarch for extra structure
  • ⅓ teaspoon ground cinnamon for gentle warmth
  • 2.5 tablespoons lemon juice freshly squeezed for brightness
  • 1.25 teaspoons lemon zest finely grated no white pith
  • 1.25 tablespoons unsalted butter very cold and cut into small cubes
  • 1 large egg beaten smooth for brushing
  • 1.25 tablespoons milk mixed with egg for egg wash
  • 2 tablespoons coarse sugar optional for a crunchy crust finish

📋 Instructions

  • Prepare the pie dough through the chilling stage according to your chosen recipe.
  • Combine the blueberries, sugar, flour, cornstarch, cinnamon, lemon juice, and lemon zest in a large bowl and stir until the mixture looks moist rather than powdery.
  • Move an oven rack to the lower third position, set the oven to 425°F (218°C), and place a baking sheet on the bottom rack to catch any drips.
  • On a lightly floured surface, roll out one chilled dough disc into a 12-inch round and gently fit it into the pie dish, smoothing it into the corners.
  • Spoon the filling evenly into the crust and scatter the butter cubes over the top, then set the pie aside while you work on the top crust.
  • Roll the second dough disc into another 12-inch circle, cut it into strips, and weave them over the filling to form a lattice, then trim and crimp the edges to seal.
  • Brush the crust with the egg and milk mixture and sprinkle with coarse sugar if using.
  • Bake the pie for 25 minutes at 425°F, then reduce the temperature to 375°F (190°C), shield the edges, and continue baking until the filling is bubbling all the way through, about 40–50 minutes more.
  • Set the baked pie on a rack and let it cool for at least 4 hours before slicing so the filling can fully set.

📝 Notes

Letting the pie cool completely is what transforms the bubbling berries into that dreamy, sliceable filling. It’s the kind of dessert that feels like a slow summer afternoon, especially with a scoop of vanilla on top.

🥗 Nutrition

Serving: 140g | Calories: 360kcal | Carbohydrates: 55g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 220mg | Potassium: 180mg | Fiber: 3g | Sugar: 28g | Vitamin A: 350IU | Vitamin C: 6mg | Calcium: 30mg | Iron: 1.5mg