This homemade blueberry pie is loaded with juicy blueberries and baked inside a flaky, buttery crust! A delicious summer dessert that’ll wow your guests!
Blueberry season is here! Take advantage of it by making this amazing pie! If fresh blueberries are unavailable, you can use frozen blueberries, instead! This recipe is simple and remarkably delicious!
What you’ll need to make Blueberry Pie.
Blueberries: Fresh or frozen.
Spices: I use cinnamon.
Lemon: I use some juice & zest.
Sugar: I use both white & brown sugar.
Butter: I use unsalted butter.
Flour: I use all-purpose flour.
Salt: I use a bit for the crust.
Cornstarch: I use some for the filling.
Egg & milk: I use these to make an egg wash to brush the pie before baking.
HOW TO MAKE BLUEBERRY PIE
The first thing to do is to make the filling. Then you make the pie crust. I find it easier to use a food processor. If you don’t have a food processor, you can make it by hand using a pastry blender. If you don’t have a pastry blender, you’ll need 2 knives or forks to cut the butter in the flour. This recipe is for 2 pie crusts (one for the bottom & one for the top).
After that, line your pie plate with the dough and crimp it.
How do you crimp a single pie crust?
Crimping the pie crust isn’t really necessary, but it really makes the pie look pretty. Here’s a photo tutorial on how to do it:
Then fill the pie crust with the filling and top it with a lattice crust.
How do you make a lattice pie crust?
For the photo tutorial, I used 4 strips, but you could use 5 or more, depending on how wide you make your strips.
Here’s how to make a lattice crust:
- If you tear any of the strips while making the lattice crust, just use a cookie cutter to make different shapes with the excess dough and place them on the pie. No one will ever know!
- I like rolling out the dough between 2 sheets of parchment paper. That way I don’t have to flour my surface and it just makes cleanup a lot easier.
- Making the pie crust may not be super quick, but it is SOOO worth it! Trust me, you won’t regret it! Nothing beats homemade pie crust!
- Place the pie on a baking sheet in case it spills over while baking. I like using a pizza pan for this.
This pie is also amazing with a cinnamon crust!
Just add 1/2 a tablespoon of ground cinnamon + 1/2 a teaspoon of freshly grated nutmeg, and a pinch of ground cloves to the flour before making the pie crust.
TIPS FOR SUCCESS
- You need to give the pie some time to set before cutting it. I usually cut it the next day. However, if you don’t want to wait that long, wait at least 2-3 hours before serving, otherwise it will fall apart.
- If the berries are too tart, add a little more sugar to the filling.
- When using frozen berries, I like to thaw and drain them before making the filling. If you like a juicier pie, you can omit this step. Personally, I like perky pies, not runny ones!
Let me know how this Easy Blueberry pie turns out for you in the comments below! I’d love to hear from you!
Easy Blueberry Pie (With Lattice & Crimp Tutorial)
For the homemade pie crust
- 2 ½ cups (315 g) all purpose flour
- 1 cup (227 g) unsalted butter, cubed
- ½ teaspoon salt
- 6-8 tablespoons cold milk
For the filling
- 4 ½ cups (615 g) blueberries
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon
- 3 tablespoons cornstarch
For the topping
- 1 egg, beaten
- 1 tablespoon milk
- 1 - 2 teaspoons light brown sugar
Make the pie crust
- Add the flour, salt and butter to a food processor. Pulse about 10-12 times, or until the butter is the size of peas.*
- Add 3 tablespoons of the milk and pulse a few times until a dough forms, adding more milk if necessary. Do not overmix.
- Divide the dough in two and wrap in plastic wrap. Gently flatten into 2 disks. Refrigerate for at least 30 minutes.
- Roll out the dough to fit a 9-inch pie plate. I like putting the disk between 2 sheets of parchment paper to do this.
- Put an inverted pie plate over the rolled out dough and cut about 2 inches (5 cm) around it.
- Flip the pie plate over and fold any excess dough back to create a "wall".
- Crimp the dough all around the pie plate by pressing your knuckle from one hand while pinching over it with your thumb and forefinger of your other hand.
- Preheat the oven to 375 ° F / 190°C.
Make the filling
- In a large bowl, gently toss the blueberries with the sugar, salt, cinnamon and cornstarch. Drain any excess liquid and add the filling to the bottom crust.
Make the lattice crust (see the photo tutorial in the post)
- Roll out the remaining dough and cut it into even strips.
- Top the filling with 4 strips, vertically.
- Lift strip #1 and #3 and place another strip, horizontally. Cover the horizontal strip with vertical strip #1 and #3.
- Repeat with vertical strips #2 and #4.
- Cut off excess dough and fix the edges. Make different shapes out of the excess dough, if desired, and top the pie.
Make the egg wash
- Add the milk to the beaten egg and brush the pie with it. Then sprinkle with the brown sugar.
- Place the pie on a baking sheet or pizza pan and bake for about an hour. You'll know it's done when the filling bubbles.
- Allow the pie to cool for at least 2 hours before serving.
- Cover and store in the refrigerator for up to 5-6 days.