This Classic Blueberry Pie (With Lattice Crust) has just a 15 minute prep time using fresh blueberries and refrigerated pie crust! Top this fruity sweet pie with whipped cream or a scoop of vanilla ice cream for the perfect dessert!
Classic Blueberry Pie (With Lattice Crust) comes out of the oven with a perfectly crisp, golden-brown crust that’s filled with warm homemade blueberry filling! This recipe is the one to grab after spending an afternoon picking fresh blueberries in the summertime heat!
5 Reasons Why I Love This Blueberry Pie Recipe!
- Fresh Or Frozen Blueberries! Fresh is always best but no shame in grabbing a bag of frozen berries either!
- Refrigerated Crust! Sometimes perfecting homemade pie crust is half the battle of baking up delicious pies!
- Easy To Make! Simply stir together the pie-filling ingredients and dump them into your pice crust!
- Toppings! Serve this fruity pie up with a scoop of vanilla ice cream or smother it in Perfect Homemade Whipped Cream!
- Lattice Crust! Don’t be intimidated by the beautiful lattice design! I easily break down how to accomplish this so anyone can do it!
This homemade blueberry pie recipe pairs fresh blueberries and refrigerated pie crust with pantry staple ingredients so you can serve up a delicious pie in no time! For this recipe you’ll need:
- Refrigerator Pie Crust – You can also use your rolling pin to whip up your favorite homemade double-crust recipe!
- Blueberries – I used fresh blueberries but you can also use frozen ones! Just be sure to thaw and drain them first.
- Sugar – To sweeten up this pie!
- Cornstarch – Used to thicken the pie filling.
- Lemon Juice – Helps to soften the blueberries to get them to release some of their delicious fruity juices.
- Ground Cinnamon – For flavoring!
- Sea Salt – Boosts the berry’s natural sweetness! Also, reduces the bitterness of any unripe blueberries that may sneak into your pie!
- Unsalted Butter – Once the filling is in the pie crust, I like to place dots of butter on top! This makes the filling a bit more rich and creamy!
- Egg Wash – Made of an egg and whole milk. Brushing egg wash onto the crust before baking gives it a wonderful golden brown color!
- Coarse Sugar – Sprinkled onto the egg wash before baking to give the pie one last hint of sweetness!
How To Make Blueberry Pie
- Prepare by preheating the oven and placing one of the pie crusts into a 9×2-inch deep pie pan. Then place it into the fridge until it’s time to assemble.
- Stir together the fresh blueberries, sugar, cornstarch, lemon juice, cinnamon, and sea salt in a large bowl.
- Roll out the second pie crust onto a clean, floured surface. Then cut the crust into strips.
- Fill the bottom crust with the blueberry filling and dot with butter.
- Assemble the lattice pie crust by placing the crust strips out parallel to each other with a small gap on top of the pie. Take every other strip and fold it up over itself so the filling is exposed under those pieces.
- Lay 1 strip of pie crust on top and fold the strips back over so you now have part of a weave. Repeat the process until the entire pie has lattice.
- Brush the egg wash mixture over the exposed pie crust and sprinkle the sugar on top of the crust.
- Bake for 20 minutes and then add a foil tent over the pie and lower the heat. Continue baking until the crust is golden brown and the filling is bubbly.
- Cool the pie until the filling has set and then serve it with your favorite toppings!
Frequently Asked Questions
How To Store Blueberry Pie
Store this pie tightly covered in the refrigerator for up to 5 days. I do prefer to heat mine up a little or come to room temperature before enjoying it.
Why Do I Need To Tent The Pie?
Tenting the pie ensures the pie crust won’t brown too much. However, if at the longest cooking time it still hasn’t browned to your liking just remove the foil. Then continue baking it until browned to your liking.
Do I Have To Do A Lattice Pie Crust?
Nope! Feel free to do an easier pie crust design or even go as fancy as you’d like!
There’s nothing like filling your favorite pie plate with an incredibly tasty pie to share with friends and family! Here are more popular pie recipes that you’ll love just as must at this Fresh Blueberry Pie!
- Chocolate Toll House Pie – Chocolate cookie filling on a buttery pie crust served with Perfect Homemade Whipped Cream or vanilla ice cream!
- Impossible French Apple Pie – Spiced apples and a crumbly pecan and butter topping make for a delicious pie that’s ready in just under an hour!
- Mississippi Mud Pie – Made with Flourless Chocolate Cake filling in a buttery chocolate graham cracker crust and then finished off with whipped cream!
- Easy Cherry Hand Pies – Quickly whip up this pie recipe in just 35 minutes using canned tart cherries and refrigerated pie dough!
- Peanut Butter Pie – This no bake recipe is an easy dessert made with a pretzel crust, a creamy peanut butter filling, and topped with peanut butter cups!
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- 2 refrigerated pie crusts or double crust recipe of choice
- 5 cups fresh blueberries
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice fresh squeezed is best
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon fine sea salt
- 1 tablespoon unsalted butter diced small, optional
- 1 large egg
- 1 teaspoon whole milk
- 1 tablespoon coarse sugar
- Preheat the oven to 400°F. Place a sheet tray on the lower rack in the oven. Gently place one of the pie crusts into a 9×2-inch deep pie plate with the crust overlapping the sides. Place into the fridge with the other crust until ready to assemble.
- In a large bowl, stir together the blueberries, sugar, cornstarch, lemon juice, cinnamon, and sea salt until coated, set aside.
- Roll out the second crust onto a clean work surface. Cut the crust into 1-inch strips, I like to use a ruler to help make straight lines. Set aside.
- Take the pie plate out of the fridge and fill it with the blueberry filling. Dot with the butter if using. Take 5 of the pie crust strips and lay them out parallel to each other with a small gap on top of the pie. You want to use the longer strips in the center of the pie and the shorter ones towards the edge. Take every other strip and fold it up over itself so the filling is exposed under those pieces. Lay 1 strip of pie crust on top. Fold the strips back over so you now have part of a weave. Do this process again but with the remaining strips. Repeat until the entire pie has lattice. Refer to the tutorial for detailed visual instructions.
- Tuck the edges of the strips under the edge of the bottom pie crust. Crimp the edges around the entire pie.
- In a small bowl, whisk the egg with the milk. Brush this mixture over the exposed pie crust. Sprinkle the sugar on top of the crust.
- Bake for 20 minutes at 400°F. At the 20 minute mark, add a foil tent over the pie and lower the heat to 350°F. Continue to bake for 35 to 45 minutes until the crust is golden brown and the filling is bubbly.
- Let sit out at room temperature for 3 to 4 hours until the filling has set. Serve as is or with your favorite toppings.
- We tent the pie so it does not brown too much. If at the longest cooking time it is still not browned to your liking you can remove the foil and bake until browned.
- This is the classic blueberry pie. It is so comforting and the perfect pairing with ice cream or whipped cream.
- Use your favorite double-crust 9-inch pie crust recipe or refrigerator crust.