Fresh Blueberry Pie is a classic baked fruit pie made with fresh blueberries, lemon, warm spices, and a flaky double crust. As it bakes, the berries soften into a thick, jammy filling that slices beautifully after cooling. Dress it up with a lattice crust or keep it simple with a full top crust. Either way, it's a delicious way to make the most of fresh blueberry season!
Jump to:
Quick Recipe Summary ✨
Fresh Blueberry Pie with Lattice Crust: A classic baked blueberry pie filled with fresh blueberries, warm spices, lemon, and a soft-set filling that slices neatly without running all over the plate.
Thick, juicy filling: Instant ClearJel or cornstarch helps capture those sweet blueberry juices while keeping the filling tender, not gluey. Because nobody wants blueberry soup in a crust.
Flexible crust options: Use homemade all-butter pie crust, store-bought dough, a full top crust, lattice crust, or even a crumble topping.
Active Time: About 30 minutes • Bake Time: 1 hour 10 minutes • Cooling Time: 3 hours • Total Time: About 4 hours 40 minutes, mostly hands-off
Difficulty Level: ⭐⭐ Easy-to-Medium. The filling is simple; the lattice crust adds a little pastry flair, but a plain top crust works beautifully too.
Yield: 12 slices • Freezer-friendly: Up to 3 months baked or unbaked • Make-ahead: Bake 1 day ahead, or freeze unbaked for later.
👉 Follow the detailed instructions and troubleshooting tips below to make a fresh blueberry pie with a flaky crust, thickened filling, and clean slices every time.
SUMMARIZE & SAVE THIS CONTENT ON
Why this recipe works
- Fresh blueberries stay front and center, with just enough lemon, cinnamon, and nutmeg to make them taste even more blueberry-ish
- The thickener is mixed with the sugar first, helping it disperse evenly so the filling sets without clumps
- Chilling the assembled pie before baking helps the crust hold its shape and bake up flaky
- Starting the pie on a hot sheet pan gives the bottom crust a head start, which helps prevent sogginess
- A full 3-hour cool-down lets the filling finish setting, tempting though it may be to dive in with a fork
It's so wonderful when you can take advantage of seasonal produce. At the peak of their flavor, fresh fruits and vegetables don't require a whole lot to make them taste great.
Summer's berries are particularly delicious fresh, yet they are quite perishable. That's why a berry pie recipe is one of the best ways to preserve them. Fresh blueberry pie is one that's easy to make, and brings the sweet flavor of blueberries to your table.
While you'll see recipes for open-face fresh blueberry pie that uses a pre-baked crust and cooked stovetop filling, this blueberry pie is a baked double-crust pie decorated with an optional lattice top. It's a delicious, traditional fruit pie.
With a blueberry pie filling recipe, you really want the fruit flavor to shine, and it's certainly the star here. The blueberry filling is sweet and soft, but not runny - the juices don't drip all over your plate. Subtle flavors of cinnamon and nutmeg bring out the sweetness of the blueberries even more. And, that flaky all-butter pie crust is the perfect vessel to contain the filling.
Fresh blueberry pie is so pretty when made with a lattice top decorated with fun shapes. It's the sort of pie that disappears quickly around my table, especially when served slightly warm with vanilla ice cream or whipped cream.
Perfect for sharing, it's a jaw-dropping summer dessert that will have people asking for the recipe!
I'm definitely going to try this recipe when the blueberries are ripe. Thanks so much 😊
- Mary
Using fresh vs frozen blueberries for pie
Fresh blueberries are my first choice for this pie when they're in season because they hold their shape beautifully during baking and have the brightest flavor. You'll get the sweetest berries and the prettiest slices.
Frozen blueberries are a great year-round option when fresh berries aren't available. Use them straight from the freezer rather than thawing them first to help prevent excess liquid before baking. Since frozen berries release more juice as they cook, plan on adding a little extra thickener and baking the pie about 5 to 10 minutes longer until the filling bubbles throughout.
Here's a quick look at comparing the two options:
| Fresh Blueberries | Frozen Blueberries |
| Best flavor when berries are in season | Great year-round alternative |
| Hold their shape well | Softer texture after baking |
| Standard amount of thickener | Usually benefits from a little extra thickener |
| Standard baking time | May need 5 to 10 extra minutes to bake |
| Produces the brightest-looking filling | Filling may be slightly darker from released juices |
Recipe Ingredients
A fresh blueberry pie recipe doesn't require any fancy ingredients. Here's what you'll need:
Ingredient Notes
Fresh blueberries: As I mentioned above, I suggest using fresh blueberries for the best flavor, but you can make blueberry pie with frozen blueberries.
Sugar: If your blueberries are sweet, ⅔ cup (133 grams) of sugar gives the perfect amount of sweetness. You can increase the amount of sugar up to ¾ cup (150 grams) as needed.
Lemon juice & zest: A little citrus brightens the blueberry flavor without making the filling taste lemony.
Filling thickener: Here I'm using Instant ClearJel, but you can use cornstarch or your favorite pie thickener.
Pie Crust: While you can use any pie crust recipe for a double crust pie you'd like (or use a store bought crust, if you prefer), I recommend my flaky all-butter pie crust using a double crust recipe ratio of 12 : 8 : 4 of flour, butter, and water (by weight). That will make enough for the two crusts needed here.
Or, you can replace the top crust with a crumble topping, like the one used for this Apple Crisp. Then just use a recipe for a single pie crust (using a 9 : 6 : 3 recipe ratio) for the bottom shell.
Crust enhancers: Just before baking, the crust is brushed with an egg wash of egg and cream, then topped with a sprinkling of coarse sugar. They add shine and a sweet, crunch texture to the top crust.
See the recipe card for a full list of ingredients and measurements.
How to make blueberry pie
Step 1: Prepare the pie dough
If you plan on freezing the whole unbaked pie, see the instructions below. Otherwise, roll out one of the dough portions and ease it into a 9-inch pie pan (see this discussion on choosing the type of pie pan to use). Gently settle the dough into the pan and trim the overhang to about 1-inch, setting aside any scraps. Chill the pie shell and the remaining dough while you make the filling.
Step 2: Prepare the filling
In a small bowl, whisk the sugar, Instant ClearJel or cornstarch, cinnamon, nutmeg, and salt (photo 1). Set aside.
In a large bowl, stir the blueberries, lemon juice, and lemon zest together. Sprinkle the sugar mixture over the blueberries and toss gently to combine (photo 2).
Step 3: Assemble the pie
Transfer the filling to the chilled unbaked pie shell. Dot butter over the top of the filling (photo 3).
Roll out the top crust. Top the pie with the crust (either whole or in the lattice). Cut slits in the top crust if you're not making a lattice top.
How to weave a lattice top
To weave a lattice top crust, cut the dough into strips. Lay every other strip on the pie parallel to each other with the largest strip in the middle. Turn back every other strip (photo 4).
Lay a large strip of dough cross-wise across the non-turned down strips, then straighten the turned strips. Turn down the opposite strips and place the next largest strip. This creates the over-under pattern (photo 5).
Note: I noticed the middle strip (in the lower picture) hadn't been turned down until after I took the picture. No worries, I fixed it!
Repeat the process on both sides until the lattice is woven. Cut off any excess crust and crimp the edges together. Smooth the edges of the pie for a neat finish (photo 6).
Step 4: Bake the pie
Preheat the oven to 400˚F. Place a half sheet baking pan lined with a Silpat silicone mat or parchment paper in the oven to heat for 5 minutes. This helps the bottom of the pie to cook evenly and to catch any drips.
Whisk the egg with 1 tablespoon milk or heavy cream. Brush the egg wash onto the crust, then sprinkle with coarse sugar. Refrigerate the pie for 20 minutes or freeze for 5 minutes before baking to chill the pie dough.
Place the pie in the oven on the heated pan, and bake for 20 minutes. Reduce the heat to 350˚F and bake for another 40 to 50 minutes, or until the crust is golden and filling is bubbling - the filling should be bubbling through the center of the pie, not just around the edges. That's the best indication that the thickener has fully activated.
Cover the edge after 20 minutes if it's browning too fast (photo 7).
Adding decorations
If desired, you can cut out decorative shapes from any remaining pie dough. Chill the shapes for 10 minutes, then bake them separately until golden brown.
Attach the baked shapes with egg wash about 10 minutes before the end of the baking time. This way the shapes don't burn while the whole pie is baking. Note: I discovered this tip after I baked the pie shown here. Live and learn!
Step 5: Cool the pie
Remove the pie to a wire rack, and cool for 3 hours to allow the filling to set (photo 8).
To serve, reheat the pie in a 350°F oven for 5 to 10 minutes to re-crisp the crust, if desired.
Storage instructions
The whole pie (or any leftovers) can be stored wrapped tightly in foil at room temperature for 2 to 3 days, or in the refrigerator for up to 5 days.
You can also freeze the baked and cooled pie, well wrapped in plastic wrap and foil, for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
How to freeze an unbaked fruit pie
Did you know that you can assemble a fruit pie and freeze it to bake later? It's true! I learned about this tip on King Arthur Baking.
You can, of course, freeze a pie in its pie pan, well wrapped with plastic wrap and foil, but that ties up your pie pan until that pie is baked. Instead, you can store the frozen pie without its pie pan. Here's how:
- Start by spraying the pie pan with baking spray, then lining the bottom with parchment paper. Proceed with the recipe to prepare the pie.
- When making the filling, add a little extra ClearJel or cornstarch to soak up any extra juices from the pie being frozen.
- Place the assembled, unbaked pie (in its pan) in the freezer, and freeze until solid, about 2 to 3 hours.
- Remove the pie from the freezer. Remove it from the pie pan (you can set the pan in a slightly larger pan of warm water, to thaw the underside just a bit), then peel away the parchment paper.
- Wrap the pie in 2 layers of plastic wrap and a layer of foil, then place back in the freezer.
- The night before you're ready to bake the pie, unwrap it and place it back in its pie pan.
- Defrost the pie overnight in the refrigerator, covered with plastic wrap propped by a couple of toothpicks to keep it from sticking to the top crust.
- Brush the defrosted pie with egg wash and proceed with baking as usual.
You can store the frozen, unbaked pie for several months. Note: this method works for fruit pies (perfect for apple pie!), but not egg- or milk-based fillings (like pecan pie or pumpkin pie).
Fruit pie troubleshooting tips
Here are some issues you might encounter when making a fresh blueberry pie:
- The filling is clumping: Whisk the thickener with the sugar and spices before tossing with the berries.
- The crust is browning too fast: Cover the edges with foil or a pie shield after about 20 minutes.
- The bottom crust is soggy: Bake on a preheated sheet pan or baking stone so the bottom crust gets direct heat early.
- The baked filling is runny: Bake until the filling is visibly bubbling, then cool the pie for 3 hours before slicing. The thickener needs both heat and time to set.
- The slices are messy: Warm pie tastes lovely, but it slices like a delicious blueberry landslide. Be sure to let the pie cool completely.
Questions asked and answered
Here are some questions you might have...
Absolutely! You don't need to thaw frozen blueberries before adding them to the filling. Because frozen berries release more moisture as they bake, add a little extra thickener and expect the pie to need about 5 to 10 additional minutes in the oven. Bake until the filling is bubbling, then let the pie cool completely so it sets before slicing.
What is the best thickener for blueberry pie?
In order to keep all the sweet fruit juices in the pie, and not all over your plate, you'll want to add a thickener to the fruit and sugar mixture. Many bakers turn to flour or cornstarch which need to be fully cooked in order to set.
I prefer Instant ClearJel. It has more thickening power than flour, yet still provides a soft gel consistency. Use the same amount as you would for flour (or slightly less) for terrific results.
Placing the pie on a heated baking stone or half sheet baking pan lined with a Silpat silicone mat or parchment paper (to catch drips) will help to conduct more heat to the bottom of the pie. This in turn allows the bottom crust to bake faster before it has a chance to soak up too much liquid from the filling.
Didn't find the answer you're looking for?
Ask AI to answer for this specific recipe:
Disclaimer: I am not responsible for the quality of AI information
I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!
Slainté! L'chaim! Cheers!
- Tammy
More pie, tart, & cobbler recipes to try
Recipe
Fresh Blueberry Pie with Lattice Crust
Equipment
Ingredients
For the crust
- 1 recipe double pie crust, homemade or store bought, see Recipe Notes
For the filling
- ⅔ to ¾ cup granulated sugar, or to taste
- ¼ cup Instant ClearJel, or cornstarch
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon kosher salt
- 2¼ pounds blueberries, 2 pints or 6 cups, see Recipe Notes
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon unsalted butter, cut in small cubes
- 1 large egg, mixed with 1 tablespoon milk or heavy cream
- coarse sugar, for sprinkling
- vanilla ice cream, or whipped cream, for garnish
Instructions
- For the crust: Prepare a double crust pie (or use a store-bought double crust pie dough), using a double crust 12 : 8 : 4 recipe ratio of flour, butter, and water (by weight), sweetened with 2 to 3 tablespoons granulated sugar. Divide the dough in half and chill, wrapped in plastic, until ready to use.
- If you plan on freezing the whole unbaked pie, spray a 9-inch pie pan with baking spray and line the bottom with an 8-inch parchment paper round cut down to fit the bottom of the pan. Roll out one of the dough portions and ease it into the pie pan. Chill the pie shell and the remaining dough while you make the pie filling.
- For the filling: Preheat the oven to 400 °F.
- In a small bowl, whisk the ⅔ to ¾ cup granulated sugar (starting with the lesser amount), ¼ cup Instant ClearJell or cornstarch, ¼ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, and ⅛ teaspoon kosher salt. Note: if you plan on freezing the unbaked pie, add a little extra ClearJel or cornstarch to soak up any extra juices from being frozen.
- In a large bowl, stir together 2¼ pounds blueberries, 1 tablespoon lemon juicee, and 1 teaspoon lemon zest. Sprinkle the sugar mixture over the blueberry mixture and toss gently to combine. Taste for sweetness, adding more sugar in 1 tablespoon increments.
- Assemble the pie: Transfer the filling to the chilled unbaked pie shell. Dot 1 tablespoon unsalted butter over the top of the filling.
- Roll out the top crust. If desired, cut the dough into strips for a lattice crust.
- Top the pie with the crust (either whole or in the lattice) and crimp the edges together. Cut slits in the top crust if you're not making a lattice top.
- Whisk 1 large egg with 1 tablespoon milk or heavy cream. Brush the egg wash onto the crust, then sprinkle with coarse sugar.
- Refrigerate the pie for 20 minutes or freeze for 5 minutes before baking to chill the pie dough. Place a half sheet baking pan lined with a Silpat silicone mat or parchment paper in the oven to heat for 5 minutes. This helps the bottom of the pie to cook evenly and to catch any drips.
- Place the pie in the oven on the heated pan, and bake for 20 minutes. Reduce the heat to 350 °F and bake for another 40 to 50 minutes, or until the crust is golden and filling is bubbling - the filling should be bubbling through the center of the pie, not just around the edges. That's the best indication that the thickener has fully activated. Cover the edge after 20 minutes If it's browning too fast.
- Remove the pie to a wire rack, and cool for 3 hours to allow the filling to set.
- To serve: Reheat the pie in a 350 °F oven for 5 to 10 minutes to re-crisp the crust, if desired. Slice and serve warm with vanilla ice cream or whipped cream.
- To store a baked fruit pie: Leftovers can be stored wrapped tightly in foil at room temperature for 2 to 3 days, or in the refrigerator for up to 5 days. Freeze baked and cooled pie, well wrapped in plastic wrap and foil, for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
- To store an unbaked fruit pie: Place the assembled pie (in its pan) in the freezer, and freeze until solid, about 2 to 3 hours. Remove the pie from the freezer. Remove it from the pie pan (you can set the pan in a slightly larger pan of warm water, to thaw the underside just a bit), then peel away the parchment paper. Wrap the pie in 2 layers of plastic wrap and a layer of foil, then place back in the freezer. You can store the frozen, unbaked pie for several months. Note: this method works for fruit pies (perfect for apple pie!), but not egg- or milk-based fillings (like pecan pie or pumpkin pie).The night before you're ready to bake the pie, unwrap it and place it back in the pie pan. Defrost the pie overnight in the refrigerator, covered with plastic wrap propped by a couple of toothpicks to keep it from sticking to the top crust. Brush the defrosted pie with egg wash and proceed with baking as usual.
Catherine says
I loved Paris's suggestion of adding maple syrup! I tried it that way and my family couldn't get enough! It was a subtle flavor (maple usually is), but it added a nice complexity and sweetness to the bit of tartness from the blueberries. I replaced about 2/3 of the sugar with the syrup and also used it to glaze the pie crust instead of the egg and milk and it worked a treat! I might try using it to sweeten the pie dough instead of sugar next time as well.
Paris says
Made this for a family gathering in Canada recently and it was a huge hit! I don't bake many pies but it was simple and worked really well. I added a bit of local maple syrup for an extra special touch as well 🙂
Tammy Spencer says
That sounds delish! Thanks for sharing 😉
Mary Verzwyvelt says
I’m definitely going to try this recipe when the blueberries are ripe. Thanks so much 😊
Tammy Spencer says
You're very welcome. Enjoy!