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This blueberry pie recipe is the perfect dessert for any occasion! Super flaky, golden brown, and dripping with both the tartness and sweetness of the blueberry pie filling, this dessert will have everyone begging for seconds!

There’s no better dessert for summer than a fruit pie! One of my favorites is this awesome strawberry pie but lately I’ve been in a blueberry kind of mood! I love adding them to stuffed crescent rolls, making blueberry syrup and even baking a delicious blueberry peach galette. However, until now, I’d never made a classic blueberry pie!

How to make the pie crust

You have two choices for the crust. You can make it super easy and use premade pie crust (found in the refrigerator section of most grocery stores) or you can use my homemade pie crust recipe and make it from scratch.

Or you can do what I did the very first time I tried to make pie crust. Make your own from scratch and then when you totally mess it up, use the store bought crust instead. Practice makes perfect, right?

How to make the best blueberry pie

Aside from the crust, the key to the best blueberry pie recipe lies in the filling! You can use canned or frozen blueberries but I always love using fresh, juicy blueberries.

Plus, making this filling is super easy. Just combine sugar, corn starch, salt, zest, lemon juice and blueberries in a large mixing bowl. Toss until the blueberries are completely coated.

How to make the best blueberry pie

Step 1: Roll out your pie crust to form an circle approximately 12 inches. It’s okay if it’s not an exact circle. You’ll just want it to be big enough to cover your pie dish. (Pie crust recipe here)

Step 2: Roll out the top crust and use a pizza cutter to cut strips of dough for the top crust.

Step 3: Place your bottom crust into a 9-inch pie plate. Vent with a fork and crimp edges.

Step 4: To make your blueberry filling, combine blueberries, sugar, corn starch, salt, lemon zest and lemon juice in a large bowl. Toss to coat, then pour the blueberry mixture into your pie dish.

Step 5: Take one strip of pie dough and lay it across the middle of the pie. Arrange more strips of dough a row from the middle.

Step 6: Fold strips in half and start weaving strips of the pie crust in the opposite direction. Keep going until the entire pie is covered with a lattice crust.

Step 7: Once you’re finished with the lattice pie crust, use a sharp knife to cut the excess dough, then crimp the strips on the pie to the bottom crust to hold them in place.

Uncooked blueberry pie with a lattice crust

Step 8: Use a beaten egg to make an egg wash and brush it over the crust with a pastry brush. This will give it a nice, shiny finish as it bakes. Sprinkle crust with sanding sugar.

Blueberry pie with egg wash and sanding sugar

How To Bake A Blueberry Pie

Step 9: Begin by baking the pie at 425° for 15 minutes. After 15 minutes, lower the oven temperature to 375° and continue to bake pie for another 30 minutes. After 30 minutes, check on the pie to make sure the crust isn’t getting too dark. If it is, tent the pie with a piece of aluminum foil to keep the crust from burning.

Step 10: This last step is by far the hardest! Once the pie is finished baking, let it cool for at least 2-3 hours. If you cut it too soon it will be too loose. By letting it sit, the corn starch has time to work its magic!

Don’t worry…it’s totally worth waiting for! Once it’s cool enough, you can reward yourself with a big piece of fresh blueberry pie!

The flaky crust combined with the sweet blueberry filling is oh so good!!!

Don’t forget to add a big scoop of vanilla ice cream!

You can make this easy blueberry pie recipe for a summer cookout, your next dinner party or just as a special treat for your family. Do you really even need a reason?

I don’t have sanding sugar. What can I use Instead?

Decorator’s sugar and pearl sugar are both excellent substitutes for sanding sugar. If you don’t have any of those, you can use regular sugar instead. It won’t be exactly the same but it works in a pinch.

Half of a blueberry pie with lattice crust

Why does it need to sit before serving?

It’s important to let the pie sit for 2-3 hours before serving, as hard as that may be. If you cut into it too soon though, you’ll end up with a runny piece of pie.

The blueberry pie filling actually has cornstarch, which acts as a thickener. This thickener gives your filling that perfect texture and keeps it from being too thin. However, it won’t work it’s magic unless you let it sit for awhile first.

What can I make with leftover pie crust dough?

If you’ve followed the recipe but still have some leftover pie crust dough, here are some super cool ways to put it to use.

Transform them into small hand pies and fill them with any extra blueberry filling that you might have.
Press chopped nuts over the rolled dough and cut them using a cookie cutter. Bake them to get some quick nutty cookies.
Roll the dough out into ⅛ inch thickness. Sprinkle with a layer of cinnamon powder, and granulated sugar, then roll the dough into a log. Cut, and bake for some delicious flaky cinnamon rolls!
Roll the dough into ⅛ inch thickness, sprinkle with grated Parmigiano-Reggiano and bake for a batch of crackers to snack on.

Can blueberry pie be frozen?

You totally can! Blueberry pie can be frozen both before and after you bake it. If you’re freezing it whole, I suggest doing that before you bake it, and waiting until it thaws to add the egg wash and sugar.

If you’ve already baked it, that works too. Just let the pie cool to room temperature before putting it in the freezer.

Want even more blueberry recipes? Check out these delicious blueberry desserts!

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