Blueberry Pie Recipe

Classic Blueberry Pie

Classic Blueberry Pie recipe with a homemade buttery and flaky crust and delicious blueberry filling! Each bite melts in your mouth and is full of flavor.

Course Dessert
Cuisine American
Keyword Blueberry Pie
Prep Time 30 minutes
Cook Time 50 minutes
Chill 1 hour
Total Time 2 hours 20 minutes
Servings 8 slices
Calories 555 kcal
Author Catalina Castravet


Pie Crust Recipe and Lattice:

  • 2 1/2 cups all-purpose flour plus more to dust the working area
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1/2 lb unsalted butter very cold and diced into 1/4" pieces
  • 6 tablespoons ice cold water

Pie Filling:

  • 6 cups fresh blueberries
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • Zest of 1 lemon
  • 2 tablespoons unsalted butter cold and cut into small pieces
  • 1 large egg
  • 1 tablespoon cream


Pie Crust Recipe:

  1. Place flour, sugar and salt into the bowl of a food processor and pulse a few times to combine.
  2. Add cold diced butter and pulse the mixture until coarse crumbs form. Mixture should be dry and powdery.
  3. Add the ice cold water and pulse just until incorporated and clams are formed. Check the dough with your fingers, when presses together it should stick, but it should not feel sticky, it should resemble play dough. If the dough is doesn't stick together, add more water, a teaspoon at a time.
  4. Transfer dough to a clean work surface, and form into a ball. Divide it in half and flatten to form 2 discs. Cover each disk with plastic wrap and refrigerate for at least 1 hour before using.

Pie Filling:

  1. Preheat oven to 375 degrees F.
  2. Add the blueberries, granulated sugar, cornstarch, cinnamon, nutmeg, and lemon juice, lemon zest to a large bowl and stir together.
  3. Take a dough disc from the fridge and roll out on a floured work surface, into a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish, tucking it in with your fingers.
  4. Add the filling into the crust, leaving any excess liquid in the bowl. Top with the two tablespoons of butter cut into small pieces.


  1. Remove the other dough disc from the refrigerator and roll into a circle that is 12 inches diameter.
  2. Using a pastry wheel or sharp knife, cut into strips that are 1-1 11/2 inches wide.
  3. Thread the strips over and under one another, on top of the blueberry filling. Press the edges of the strips into the pie crust edges to seal the top. Trim off excess dough.
  4. Lightly beat the egg and cream in a small bowl and brush the top of the pie crust with the mixture.
  5. Sprinkle the top with a little sugar, if desired.
  6. Bake the pie for 20 minutes in the preheated oven, reduce heat to 350 degrees F and bake for an additional 25-30 minutes.
  7. Remove from oven and allow the pie to cool for 3-4 hours at room temperature before serving.
  8. Cover leftovers with plastic wrap and store in the refrigerator for up to 5 days.

Recipe Video

Nutrition Facts
Classic Blueberry Pie
Amount Per Serving
Calories 555 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 17g106%
Cholesterol 92mg31%
Sodium 312mg14%
Potassium 194mg6%
Carbohydrates 74g25%
Fiber 5g21%
Sugar 38g42%
Protein 5g10%
Vitamin A 989IU20%
Vitamin C 11mg13%
Calcium 65mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.