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Blueberry Pie

Fresh berries, lemon, and a woven butter crust make a classic pie with a filling that holds together after cooling.
Golden lattice blueberry pie with one clean slice showing the deep blue filling.

This pie balances a juicy blueberry center with a crisp, flaky double crust. A lattice exposes the filling to heat and gives a clear visual cue when its thick bubbles reach the center.

Keep the pastry cool

Cold butter creates the small layers that bake into a flaky crust, so work it into the flour while the pieces are still firm. Add water gradually and stop as soon as the dough holds when pressed; extra water makes a tougher pastry.

Manage the berry juices

Fresh blueberries can go directly into the filling. Frozen berries release more liquid as they thaw, so drain them well before adding the sugar, lemon, and thickener to keep the bottom crust from turning soggy.

Pastry strips are woven over the blueberry filling in a pie plate before crimping.
A woven lattice leaves openings for berry juices to bubble as the pie bakes.

Choose one thickener

Cornstarch makes a softly opaque, sliceable filling and is the default here. Instant tapioca is a complete alternative when a glossy, clearer filling is preferred; mix either thickener evenly through the berries before filling the crust.

Bake until the center bubbles

The lattice can look finished before the filling has thickened, so check for slow, heavy bubbles near the center. If the rim browns first, shield it with foil and keep baking until the center shows the same bubbling cue.

A blueberry pie slice shows thick berries and flaky pastry layers beneath a browned lattice top.
A clean slice shows the set blueberry filling and crisp lower crust.

Give the filling time to set

A complete cool lets the hot berry juices settle into the starch instead of running across the plate. Cut with a sharp knife and serve the slices at room temperature, when the filling is soft but holds its shape.

Blueberry Pie

8 slices
400 minutes total

Ingredients

  • •  2 1/2 cups all-purpose flour
  • •  1 1/4 tsp fine salt
  • •  1 cup unsalted butter, cold and cut into small cubes
  • •  6 tbsp ice water
  • • 
  • •  3/4 cup granulated sugar
  • •  1 medium lemon, zested and juiced
  • •  1/4 tsp ground cinnamon
  • • 
  • •  1 large egg
  • •  1 tbsp water for egg wash
  • •  1 tbsp coarse sugar

Method

  1. Mix the pastry

    Whisk the flour and 1 tsp of the fine salt in a large bowl, then cut in the cold butter until the pieces range from pea size to thin flakes.

    Look for: The flour is coated with butter and still shows visible flakes rather than a uniform paste.

  2. Bring the dough together

    Drizzle in the ice water a tablespoon at a time, tossing with a fork just until the dough holds when squeezed; stop before it feels sticky.

    Look for: A squeezed handful holds together with a few dry crumbs still in the bowl.

  3. Chill the pastry

    Divide the dough into two disks, making one slightly larger for the base, wrap both, and refrigerate for 45 minutes so the butter firms and the dough rolls cleanly.

    Look for: The disks feel cold and firm but bend without cracking at the edges.

  4. Prepare the filling

    Heat the oven to 425 F. Toss 6 cups fresh blueberries (or 6 cups frozen blueberries, thawed and drained) with the sugar, lemon zest and juice, cinnamon, and remaining 1/4 tsp salt; mix in 1/4 cup cornstarch or 3 tbsp instant tapioca until no dry pockets remain.

    Look for: The berries are evenly coated and the thickener is moistened by the lemon and berry juices.

  5. Roll the bottom crust

    On a lightly floured surface, roll the larger disk into a 12-inch round, fit it into a 9-inch pie plate without stretching, and trim the edge to leave a small overhang.

    Look for: The pastry reaches the rim evenly and rests loosely against the plate instead of pulling tight.

  6. Fill and lattice the pie

    Spoon the berry mixture into the crust and level it. Roll the second disk, cut it into strips, weave a lattice, fold and crimp the overhang, then brush with beaten egg mixed with 1 tbsp water and sprinkle with coarse sugar.

    Look for: The lattice is secured at the rim and the egg wash lightly coats the pastry without pooling.

  7. Chill the assembled pie

    Refrigerate the assembled pie for 15 minutes while the oven finishes heating; this firms the lattice and helps the butter stay distinct as the crust bakes.

    Look for: The lattice feels cool and firm when lightly touched.

  8. Start baking

    Set the pie on a rimmed baking sheet and bake at 425 F for 20 minutes, until the pastry begins to turn golden and the filling starts to bubble at the vents.

    Look for: The top edges are beginning to brown and berry juices are visible at the lattice openings.

  9. Bake until bubbling

    Lower the oven to 375 F and bake for 40 minutes, tenting the rim with foil if it darkens early; the filling should bubble visibly in the center as well as at the edges.

    Look for: The crust is deeply golden and thick bubbles break through the filling near the center.

  10. Cool before slicing

    Transfer the pie to a rack and cool completely for 4 hours before cutting so the hot berry juices thicken into clean slices.

    Look for: The plate is no longer warm underneath and the center has settled before slicing.