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This homemade blueberry pie features a flaky, buttery crust filled with juicy fresh blueberries, lemon zest, and a hint of cinnamon. Perfect for summer desserts, family gatherings, or holiday baking, this easy pie recipe bakes into a golden lattice-topped treat with a sweet-tart filling that sets beautifully for clean slices. Serve with vanilla ice cream or whipped cream for a classic finish.

Ingredients

1 double pie crust recipe (yields 2 crusts)
6 cups fresh blueberries (about 2 lbs / 32 oz), rinsed and drained
1 tsp lemon zest (from 1 lemon)
2 Tbsp freshly squeezed lemon juice
4 ½ Tbsp all-purpose flour
½ cup granulated sugar
1 tsp ground cinnamon
1 egg + 1 Tbsp water (for egg wash)

Instructions

Prepare the crust: Make your pie dough ahead of time and refrigerate it for at least 1 hour. Roll one disk into a 13-inch circle and place it into a 9-inch deep-dish pie pan.
Roll the top crust: Roll the second disk into a 12-inch circle. Using a pizza cutter, slice it into ten 1-inch wide strips for the lattice topping.
Make the filling: In a large bowl, combine blueberries, lemon zest, lemon juice, sugar, flour, and cinnamon. Toss gently until the berries are well coated. Transfer the mixture into the prepared crust, mounding slightly in the center. Keep the edges of the dough clean.
Assemble the lattice: Arrange 5 strips of dough evenly over the pie, using the longer strips for the center. Fold back every other strip halfway, then place another strip perpendicular across the center. Fold the strips back over and repeat with alternating strips to create a woven lattice. Continue the process on the other side until the lattice is complete. Pinch the edges to seal and crimp for a decorative finish.
Egg wash and bake: Beat the egg with 1 Tbsp water and brush over the lattice and edges. Bake in the center of the oven at 375°F (190°C) for 50–60 minutes, or until the crust is golden brown and the filling is bubbling at the edges.
Cool before serving: Allow the pie to cool at room temperature so the filling sets before slicing.

Why You’ll Love This Recipe

This homemade blueberry pie features a flaky, buttery crust paired with a sweet-tart blueberry filling that bursts with flavor. It’s a timeless dessert that highlights fresh summer fruit and looks stunning with its classic lattice topping.

Tips

Chill your dough before rolling for a flakier crust.
If the crust edges brown too quickly, cover them with foil during baking.
Let the pie cool fully before cutting to avoid a runny filling.
Fresh blueberries work best, but you can use frozen—just don’t thaw them first.

Variations and Substitutions

Mixed Berry Pie: Swap part of the blueberries with raspberries, blackberries, or strawberries.
Spices: Add a pinch of nutmeg or allspice for extra warmth.
Gluten-Free: Use a gluten-free pie crust and substitute flour with cornstarch or tapioca starch.
Sugar Adjustments: Reduce sugar slightly if your blueberries are very sweet.

FAQs

Can I make blueberry pie ahead of time?
Yes. Bake the pie the day before and let it cool completely. Store covered at room temperature for up to 1 day or refrigerate for up to 4 days.

Can I freeze blueberry pie?
Yes. Bake, cool completely, and wrap tightly before freezing for up to 3 months. Thaw overnight in the refrigerator and reheat lightly before serving.

Can I use frozen blueberries?
Yes. Use them straight from the freezer to avoid excess liquid. Increase the baking time by 5–10 minutes if needed.

Serving

Blueberry pie is best served slightly warm or at room temperature. Add a scoop of vanilla ice cream or a dollop of whipped cream for the perfect finish.

Suggestions

Serve at summer picnics, holiday dinners, or family gatherings.
Pair with coffee or a cup of hot tea for a cozy treat.
Bake mini blueberry pies using the same filling for individual servings.