Best Blueberry Pie

This Best Blueberry Pie recipe delivers that perfect balance of sweet, juicy berries and flaky, buttery crust. I have tested this recipe countless times to get it just right for my family. You could serve it warm with vanilla ice cream or chilled for breakfast (I won’t tell!). Its gorgeous lattice top always impresses guests without being too complicated to make.

We think blueberry pie tastes like summer in every bite, but you can make it year-round with frozen berries. Then you’ll understand why this classic dessert has stood the test of time!

Why You’ll Love This Classic Blueberry Pie

Best Blueberry Pie isn’t just delicious – it’s also a showstopper on any dessert table. The combination of fresh blueberries with warm spices like cinnamon and allspice creates a filling that’s bursting with flavor but not overly sweet. The double cooking method ensures your filling will be perfectly set – never runny or soupy – when you slice it.

The all-butter crust is worth the extra effort. It creates beautifully flaky layers that provide the perfect contrast to the jammy berry filling. And while the lattice top might look intimidating, I break it down into simple steps anyone can follow.

What makes this recipe truly special is the balance of flavors. The touch of vanilla extract enhances the natural sweetness of the blueberries, while the lemon juice adds just enough brightness to make all the flavors pop. Trust me, this pie will have everyone asking for your secret recipe!

Ingredients You’ll Need

For the Crust:

• 5 cups (600g) all-purpose flour
• 1/4 cup (57g) sugar
• 1/2 teaspoon salt
• 2 cups (454g) unsalted butter, very cold
• 3/4 cup (170ml) ice water, more only if needed

For the Blueberry Pie Filling:

• 2 pounds (794g) fresh or frozen blueberries (if using frozen, do NOT thaw)
• 1/3 cup (71g) packed light brown sugar
• 2 tablespoons (28ml) freshly squeezed lemon juice
• 4 tablespoons (44g) cornstarch, divided
• 2/3 cup (132g) granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 1 and 1/2 tablespoons (21ml) pure vanilla extract
• 2 tablespoons (28g) unsalted butter

For the Egg Wash:

• 1 large egg
• 1 and 1/2 teaspoons water
• 1/4 cup (50g) sparkling sugar

How to Make Blueberry Pie

Step 1: Make the Pie Crust

1. In a large bowl, whisk together 5 cups flour, 1/4 cup sugar, and 1/2 teaspoon salt.
2. Cut 2 cups very cold butter into small cubes and add to the flour mixture. Toss with a spatula to coat the butter.
3. Using a pastry cutter, work the butter into the flour until the mixture resembles coarse meal with pea-sized butter pieces.
4. Gradually add 3/4 cup ice water, mixing with a silicone spatula until the dough begins to form moist clumps. Add more water only if absolutely necessary.
5. Turn the shaggy dough onto a clean surface and gently knead just until it comes together.
6. Divide the dough in half (each half should weigh about 644g), shape into disks, wrap in plastic wrap, and refrigerate for at least 2 hours or up to 24 hours.

Step 2: Prepare the Blueberry Filling

1. In a medium saucepan, combine half the blueberries (1 pound/397g), 1/3 cup brown sugar, 2 tablespoons lemon juice, and 1 tablespoon cornstarch.
2. Cook over medium-high heat, stirring constantly, until the mixture simmers and begins to thicken (about 7-8 minutes).
3. Reduce heat to low and cook for 2 more minutes, then remove from heat.
4. Transfer to a large heatproof bowl and add the remaining blueberries, 2/3 cup granulated sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon each of allspice and salt, 1 1/2 tablespoons vanilla extract, 2 tablespoons butter, and the remaining 3 tablespoons cornstarch.
5. Mix thoroughly and set aside to cool completely.

Step 3: Prepare the Bottom Crust

1. Remove one disk of dough from the refrigerator 15 minutes before rolling.
2. On a lightly floured surface, roll the dough from the center outward, rotating a quarter turn after each stroke, until you have a circle about 16 inches in diameter and 1/4 inch thick.
3. Carefully fold the dough in half and place it in a 9-inch pie pan, with the fold in the center.
4. Unfold and gently press the dough into the pan, ensuring there are no air pockets.
5. Trim the overhang to 1 1/2 inches beyond the rim, then refrigerate for at least 20 minutes.

Step 4: Prepare the Lattice Top

1. Remove the second disk of dough from the refrigerator 15 minutes before rolling.
2. Roll out as before to a 16-inch diameter circle.
3. Using a pizza cutter or pastry wheel, cut the dough into 12 strips, each just over 1 inch wide.
4. Place the strips on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate for at least 20 minutes.

Step 5: Assemble and Bake

1. Preheat your oven to 425°F (220°C).
2. Sprinkle 1 teaspoon of flour on the bottom of the chilled pie crust, then add the cooled blueberry filling.
3. Create a lattice pattern with the dough strips: lay 7 strips parallel across the pie, leaving 1/4-inch between them. Fold back alternating strips and weave perpendicular strips through to create the lattice pattern.
4. Trim the lattice strips to 1/2 inch overhang, then roll and crimp the edges to seal.
5. Whisk together 1 egg and 1 1/2 teaspoons water, then brush this egg wash over the lattice and crust edges.
6. Sprinkle with 1/4 cup sparkling sugar.
7. Place the pie on a baking sheet and bake in the lower third of the oven for 15 minutes.
8. Reduce temperature to 350°F (175°C) and bake for an additional 55 minutes, until the crust is golden and the filling is bubbling.
9. Cool on a wire rack for at least 4 hours before slicing.

Fresh Blueberries vs Frozen – What’s Best for Pie?

Both fresh and frozen blueberries work beautifully in this pie recipe, and I’ve had great results with each. Here’s what I’ve learned:

Fresh blueberries provide a firmer texture in the finished pie. They tend to hold their shape better during baking, creating pockets of juicy berries throughout the filling. Fresh berries are my go-to during summer when they’re in season, plentiful, and at their peak flavor.

Frozen blueberries are fantastic for year-round pie making. They’re typically frozen at peak ripeness, often resulting in better flavor than off-season “fresh” berries. The key with frozen berries is NOT to thaw them before using – add them straight from the freezer. This prevents excess liquid from making your filling soggy.

The partial cooking method in this recipe works wonderfully with both types of berries. By cooking only half the berries initially, you create a thick base while preserving the integrity of the remaining berries, giving you the best of both worlds – a well-set filling with distinct berry pieces.

If using frozen berries, you might need to extend the baking time by 5-10 minutes, as the frozen berries will lower the initial temperature of your filling.

How to Cut Perfect Slices of Blueberry Pie

Achieving those picture-perfect slices of blueberry pie requires patience and a few simple techniques:

1. Cool completely – this is non-negotiable! Allow your pie to cool for at least 4 hours (preferably longer) at room temperature. This gives the filling time to set properly.
2. Use the right knife – a sharp, thin-bladed knife works best. I prefer a serrated knife for cutting through the lattice without crushing it.
3. Clean between cuts – wipe your knife clean with a warm, damp cloth between each slice to prevent dragging filling from one slice to the next.
4. Score first – lightly score the top crust before cutting all the way through to create a guide for your knife.
5. Remove the first slice carefully – the first piece is always the trickiest. Use a pie server and a knife together: cut with the knife while supporting the slice with the server.
6. Consider chilling – if you’re struggling with messy slices, refrigerate the pie for an hour before slicing. Cold filling cuts much cleaner than room temperature filling.
7. Reheat individual slices – if you prefer warm pie, cut the slices first, then gently warm individual portions in the microwave or oven.

Recipe Notes And Troubleshooting Tips

• Keep everything cold – warm butter = tough crust. Return dough to refrigerator if it gets too soft while working.
• Don’t overwork the dough – handling it too much develops gluten, making the crust tough instead of flaky.
• Partially cooking half the berries is essential – this technique ensures your filling will set properly.
• Check your oven temperature with an oven thermometer – many ovens run hot or cold.
• Protect your crust edges – if they’re browning too quickly, cover them with foil or a pie shield.
• Bake on the lower rack – this helps the bottom crust cook properly and prevents a soggy bottom.
• Look for bubbling filling – your pie isn’t done until the filling is visibly bubbling, which activates the cornstarch’s thickening properties.
• Use a baking sheet under your pie – it catches any potential overflow and makes transfer in and out of the oven easier.
• Let the filling cool completely before adding to the crust – hot filling will melt the butter in your crust before baking.
• The pie needs adequate cooling time – cutting too soon results in a runny filling, no matter how well you’ve prepared it.

Frequently Asked Questions

Why is my blueberry pie filling runny?
The most common reasons are: not cooking the initial berry mixture long enough, not allowing the pie to cool completely before cutting, or not using enough thickener. Make sure to let the pie cool for at least 4 hours after baking.

Can I make this pie ahead of time?
Yes! You can make the entire pie 1 day ahead and store at room temperature, covered loosely with foil. The crust dough can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months.

Do I really need to partially cook the filling?
Yes, this two-stage cooking method is key to a perfectly set filling. By cooking half the berries first, you create a thick base while preserving the texture of the remaining whole berries.

Can I use a store-bought crust?
While homemade crust is worth the effort, you can substitute store-bought crust in a pinch. You’ll need two crusts – one for the bottom and one to cut into strips for the lattice.

How do I prevent a soggy bottom crust?
The sprinkling of flour on the bottom crust helps, as does baking in the lower third of the oven. For extra insurance, you can “blind bake” the bottom crust for 10 minutes before adding filling.

Can I reduce the sugar in this recipe?
You can reduce the granulated sugar by up to 1/4 cup, but be aware that sugar doesn’t just add sweetness – it also helps with the texture and preservation of the pie.

What if I don’t have sparkling sugar for the top?
Regular granulated sugar works fine, though it won’t have quite the same sparkle. You can also omit it entirely if preferred.

How long does blueberry pie last?
The pie will keep at room temperature for up to 2 days, or refrigerated for up to 5 days. For longer storage, you can freeze baked pie for up to 3 months.

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