This homemade Blueberry Pie recipe is so good that I think it’s the best blueberry pie recipe you’ll ever try. It features a buttery flaky pie crust filled with delicious sweet blueberries bursting with sweet and tart blueberry flavor. The top crust is a beautiful lattice top that will be sure to impress your family.
This is the best blueberry pie I've tasted to date. If you need a pie for a special occasion or just love blueberries then this is the pie recipe for you.
The final crust is tender and incredibly flaky. You can see the buttery layers as you eat the pie. And the blueberry filling which holds together beautifully has the right balance of tart and sweet. The combination of sugar, lemon juice, and cinnamon plus the fruit itself creates a fruity complex flavor that you'll absolutely love.
My first pies on the blogs are crumble-topped pies, including Blueberry Crumble Pie and an Apple Cranberry Pie because I love that sweet crunchy topping. This is my first pie with a double crust and I'm so glad I made it.
But the secret to a good blueberry pie is patience. The pie needs to cool to allow the filling to completely set up and it tastes even better if you refrigerate it overnight.
Ingredients You’ll Need for This Pie
Here is what you’ll need for this delicious and easy blueberry pie:
- Fresh Blueberries: Fresh blueberries work best for this recipe. Frozen berries will give off too much water as they bake and produce a runny filling.
- Granulated Sugar: Taste the berries to determine the right amount of sugar. If the berries are really sweet, you may want to use a little less sugar.
- Ground Cinnamon
- Tapioca Flour: This is the secret ingredient that will keep your blueberry pie from being runny when you cut into it. Tapioca flour works better than flour because you need less, and better than cornstarch because it produces a clear stable filling when the pie is baked. I use Bob’s Red Mill Finely Ground Tapioca Flour which most grocery stores carry, or you can find it online.
- Lemon Juice: Fresh lemon juice makes the blueberries taste more like blueberries
- Lemon Zest: Adds a nice floral note to the pie
- Unsalted Butter:
- Prepared Pie Crust for the bottom and lattice crust. Homemade pie crust will work a lot better than store-bought pie crust as store-bought will brown easier and become drier when baked at this temperature and length of time. Keep pastry for crust chilled before you roll it out and while you are making the filling.
I love fruit pies and I think berries pies are the easiest to make. You don't need to chop or slice the fruit. Simply mix the fruit with the other filling ingredients and you've got your pie filling.
In addition to making a pie that tastes good, I also wanted to make a pie that held its shape after you cut it, so I use tapioca flour as the thickener, which thickens the fruit and produces a clear stable filling.
How to Make Blueberry Pie
Use this all-butter pie crust recipe to make the dough. I have instructions for making it by hand or using a food processor but I think using your hands will yield the best results. Divide it into two equal pieces and refrigerate the dough for at least 45 minutes and for up to two days.
Now make the blueberry pie filling. Place the blueberries in a large bowl. Toss them with lemon juice. Sprinkle the berries with the sugar and tapioca flour and gently fold the dry ingredients into the blueberries. The fruit will need to sit for at least 15 minutes to give the tapioca flour time to dissolve.
Start immediately on the pie dough. This recipe calls for a lattice crust. Roll out one piece of the dough into a 14-inch circle. Cut the circle into 12 strips and discard the two smallest pieces. Place the strips of dough in the refrigerator. Roll out the second piece of dough into a 12-inch circle and place it in the pie plate.
Fill the dough with the blueberry filling and dot the surface with pieces of butter.
To make the lattice pie crust start by laying 5 strips of dough vertically and evenly spaced on top of the filled pie. Use the longer strips in the center of the pie and the shorter strips on the ends.
Fold every other strip all the way back so they’re almost falling off of the pie. Lay one of the 5 unused strips perpendicular on top. Unfold the vertical strips back so they lay over the perpendicular strip. You have 4 strips left.
Fold the other vertical strips back. Lay one of the 4 unused strips perpendicular on top. Unfold the vertical strips back so they lay over the perpendicular strip. You’re now beginning to see the woven pattern
Repeat with the last 3 strips, weaving the strips over and under one another. Fold the lattice crust under the edges of the bottom crust and press them together to seal the edges.
Fold the excess dough that lays over the edges of the pie back and pinch them with the bottom pie crust.
Refrigerate the unbaked pie for 45 minutes prior to baking. This step is often overlooked, but the cold dough is guaranteed to hold the lattice shape and produce a flaky crust.
How to Bake the Pie
Preheat the oven to 400F. Place the pie on a baking sheet lined with parchment paper. Brush the dough with egg wash and sprinkle with a little coarse sugar. This adds a lovely crunch.
Bake the pie for 20 minutes at 400F, then reduce the temperature to 350 and continue baking until the blueberry juices start to bubble.
Remove the pie from the oven and place it on a wire rack and cool to room temperature (at least 3-4 hours) before serving. If you want nice clean slices refrigerate the pie overnight and serve the next day.
How to Serve the Pie
Once the pie has completely cooled serve it plain or with a big scoop of vanilla ice cream. The pie can sit at room temperature for 2 days but refrigerate it after that. If it is especially warm or humid only let the pie be at room temperature for 1 day.
Make Ahead and Freezing Instructions
The pie crust can be made ahead and stored in the refrigerator for up to 2 days or frozen for up to 2 months.
The blueberry pie can be completely prepared and stored in the refrigerator one day ahead of time.
The pie can also be frozen for up to 2 months. To freeze the pie place the unbaked pie in the freezer, uncovered for 2-3 hours. Tightly wrap the frozen pie in 2 to 3 layers of plastic wrap. Then place the pie in a large freezer bag.
When ready to bake, preheat the oven. Remove the pie from the freezer, bush it with egg wash and bake the pie following the instructions. It will take longer to bake, is the crust begins to brown too much cover it the edges with a pie shield.
Pro Tips for Making This Recipe
- When you’re working with the dough keep it as cold as possible. If the dough gets too soft and hard to handle, stick it back in the refrigerator for 15 minutes.
- Taste the fruit before adding anything to it and then adjust the amount of sugar accordingly. The blueberries used in this recipe were sweet, so you made need more sugar if your blueberries are a little tart.
- Set the oven rack in the bottom third of the oven to ensure the top crust doesn’t cook faster than the rest of the pie and brown too quickly.
- To ensure the pie slices hold their shape when first cut, refrigerate the pie overnight after it has cooled. Refrigeration will help the fruit filling finish setting.
I started making pies a few years ago after my mom retired from the kitchen. She made the best pies, especially her apple pie. I knew if I wanted good pie again, I would have to step up my game and learn to make homemade pie crust. I was a little intimidated about making pie crust when I first started but found that practice really does make perfect.
Recipe - Frequently Asked Questions
The fruit juices should be bubbling and the crust should be a dark golden brown. Once the fruit juices are bubbling, let them bubble for 5 minutes before pulling the pie out of the oven.
Yes, the pie should be refrigerated after 2 days. If the weather is hot and humid refrigerate the pie after 1 day.
No, you can make this pie without a top crust. You can make the pie without a top crust or a crumble topping?
To avoid a runny blueberry pie use tapioca flour, and allow the baked pie to cool as instructed in the recipe.
If You Like This Pie, Try These Recipes
If you make this recipe please leave a rating and a comment below. And if you would like to be notified of the latest recipes, subscribe to the Baking Newsletter.
- 2 1/2 cups (380 grams) unbleached all-purpose flour
- 2 tablespoon (25 grams) granulated sugar
- 1/2 teaspoon kosher salt
- 20 tablespoons (284 grams) cold unsalted butter cubed
- 1/2 cup ice-cold water or more if required.
- 1 teaspoon lemon juice
Blueberry Pie Filling
- 6 cups (900 grams) fresh blueberries washed and dried
- 2 tablespoons fresh squeezed lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon kosher salt
- 1 cup (200 grams) granulated sugar
- 5 tablespoons (38 grams) finely ground tapioca flour Bob's Red Mill preferred
- 1 large egg
- 1 teaspoon water
- 2 teaspoons raw sugar
Make the Pie Dough
- Put the flour, sugar, and salt in a bowl and stir to combine. Cut the butter into 1/2-inch cubes and add it to the flour mixture. Use your fingers or a pastry cutter to cut the butter into the butter pieces are about the size of lima beans.
- Combine the ice-cold water and the lemon juice. Add the ice water and use a rubber spatula to toss together. It will still be slightly crumbly or shaggy but will hold together when squeezed into a ball. If more water is needed add a tablespoon at a time.
- Dump the dough onto a lightly floured surface and press the dough together, folding it over on itself until it starts to hold together. Try not to work the dough too much or it may become overdeveloped and tough.
- Shape the dough into disk 1-inch thick. Wrap the disk in plastic wrap and chill for at least 45 minutes. The dough can be refrigerated for up to 2 days and frozen for up to 2 months.
- Refrigerate the prepared dough for at least 45 minutes
Assemble the Pie
- Place the blueberries in a large bowl, sprinkle with the lemon juice, and zest the lemon directly into the blueberries. Gently toss with a large spoon without breaking the berries. Combine 3/4 cup of the sugar, tapioca, and the salt and whisk together. Add these ingredients to the blueberries and gently fold the sugar mixture into the blueberries. Taste the berries and decide based on taste if you want to add the remaining 1/4 cup sugar.
- Let the blueberries sit for 15 minutes so the sugar and tapioca dissolve in the blueberries.
- Start immediately on the pie dough. This recipe calls for a lattice crust. Roll out one piece of the dough into a 12-inch circle. Cut the circle into 10 even strips. Place the strips in the refrigerator. Roll out the second piece into a 12-inch circle and place it in the pie plate. Fill the dough with the blueberry filling.
- Remove the dough strips from the refrigerator. Lay 5 strips vertically and evenly spaced on top of the filled pie. Use the longer strips in the center of the pie and the shorter strips on the ends.
- Fold every other strip all the way back so they’re almost falling off of the pie. Lay one of the 5 unused strips perpendicular on top. Unfold the vertical strips back so they lay over the perpendicular strip. You have 4 strips left.
- Fold the other vertical strips back. Lay one of the 4 unused strips perpendicular on top. Unfold the vertical strips back so they lay over the perpendicular strip. You’re now beginning to see the woven pattern.
- Repeat with last 3 strips, weaving the strips over and under one another.
- Fold the excess dough that lays over the edges of the pie back and pinch them with the bottom pie crust. Refrigerate the pie for 45 minutes.
Baking the Pie
- Preheat the oven to 400°F. Place a half baking sheet in the oven lined with parchment paper. Baking the pie on a baking sheet will catch any pie juices that bubble over. Baking it on a hot baking sheet will ensure that the bottom of the pie dough browns.
- Whisk the egg and water together to make the egg wash. Brush the dough with egg wash and sprinkle with a little coarse sugar. The addition of the sugar creates a nice crunch.
- Bake the pie at 400°F for 20 minutes rotating the pie half way through the baking time. Reduce the oven temperature to 350°F and bake the pie for another 30-35 minutes until the crust is golden brown and the fruit juices are bubbly.
- Remove the pie from the oven. Place it on a wire rack and allow to cool for at least 3 hours before serving.
Storing the Pie
- The pie can sit a room temperature for 2 days (and for 1 day if the weather is hot and humid). Store the pie in the refrigerator for up to a week.
Thanks for visiting my blog. Let me know what you think.