Description

Blueberry pie isn’t just a summer treat; it’s a year-round favorite that adapts perfectly to every season. Using fresh summer berries or frozen winter ones, this recipe delivers a tart-sweet filling encased in a flaky, golden crust. With simple pantry staples like sugar, cornstarch, and lemon zest, you’ll discover step-by-step instructions for a classic lattice top, a fuss-free crazy crust version, and creative twists like blueberry cranberry and fruit and cream pies. Whether you’re baking for holidays or lazy weekends, these great pie recipes and blueberry pie ideas will inspire delicious memories.

Ingredients

Scale

6 cups blueberries (fresh or frozen)

3/4 cup sugar (adjust to taste)

3 tablespoons cornstarch or tapioca starch

1 tablespoon lemon juice

1 teaspoon lemon zest

1/4 teaspoon cinnamon (optional)

pinch of salt

1 tablespoon cold butter, cubed

2 pie crusts (homemade or store-bought)

1 egg (for egg wash)

coarse sugar (for sprinkling)

Instructions

1. Preheat oven to 400°F (200°C).

2. Roll out one pie crust on a floured surface and fit into a 9-inch pie dish.

3. In a bowl, gently toss blueberries with sugar, cornstarch, lemon juice, zest, cinnamon, and salt.

4. Pour berry mixture into crust and dot with butter cubes.

5. Roll out second crust and place over filling or cut into strips for a lattice top.

6. Trim and crimp edges to seal.

7. Beat egg with a teaspoon of water and brush over crust, then sprinkle with coarse sugar.

8. Bake at 400°F for 20 minutes, then reduce heat to 375°F (190°C) and bake for 35–40 minutes until filling bubbles and crust is golden.

9. Let pie cool for at least two hours before slicing to allow filling to set.

Prep Time: 30 minutes
Cook Time: 55 minutes
Category: dessert
Method: baking
Cuisine: american

Nutrition

Serving Size: 8 slices

Keywords: best blueberry pie recipe, great pie recipes, blueberry pie ideas, blueberry cranberry pie, crazy crust blueberry pie, fruit and cream pie