Every now and then I crave homemade blueberry pie. The juicy blueberry filling and a perfectly flaky crust are heavenly together. Below I break down the steps, essential tips, and visuals so you can make this at home with confidence.
The best part is the crust: it’s incredibly flaky and crisp—similar to my mini apple pies. The texture pairs perfectly with the blueberry filling and makes this pie truly special.
What I Love about this Blueberry Pie
- Perfectly sweetened—never cloying.
- A hint of lemon zest and cinnamon adds depth of flavor.
- Juicy without being runny.
- Versatile: you can make it in many sizes and shapes.
VIDEO: Watch How To Make the Blueberry Pie!
Follow the step-by-step video tutorial to see each technique in action and gain confidence before you bake.
What’s In Blueberry Pie?
Pie Dough
- All-purpose flour
- Granulated sugar
- Salt — enhances crust and filling flavors
- Cold unsalted butter
- Icy cold water — keeps butter firm
- Oil — my secret for a flakier, slightly crisp crust
The Filling
- Granulated sugar — blueberries taste sweeter when warm, so use moderate sugar
- Salt — for balanced flavor
- Cornstarch — thickens the filling
- Cinnamon powder — pairs surprisingly well with blueberries
- Lemon zest — brightens the filling
- Blueberries — fresh or frozen (drain excess liquid from frozen berries)
- Lemon juice — adds acidity and brightness
To Finish Assembling
- Butter (small chunks)
- Egg wash (egg : water = 1 : 1)
- Granulated sugar (for sprinkling)
How To Make Blueberry Pie
Step 1: Make one batch of pie dough
Prepare one batch of pie dough, divide it in half, wrap each piece, and chill in the refrigerator for a few hours.
Why chill the dough?
- To preserve butter pieces that create flakiness.
- To relax gluten so the dough rolls easily and shrinks less while baking.
Step 2: Roll it out thin — 0.1 inches (2–3 mm)
Roll two sheets of dough. Keep one chilled for the top layer and use the other for the bottom.
Tip
Rolling on parchment paper keeps things tidy, though you can roll directly on a floured surface as well.
Step 3: Fit dough into pie plates
Cut the bottom layers to fit your pie plates. I used a 6.3-inch (16 cm) tart pan to cut circles—one dough sheet yielded four bottoms for 5-inch ramekins.
Tips
- Cut with a plate, roller, or knife to match your pan size.
- Chill sticky dough to make cutting easier.
- One batch makes four 5-inch pies or one 10-inch pie—adjust as needed.
How to set the bottom layer
- Lightly butter the pan for caramelization, then dust with flour to help release the crust after baking.
- Center the dough in the pan and press it into the sides evenly.
- Fold corners and press firmly so the dough adheres and won’t slide during baking.
- If you need to add dough, attach pieces inside the lower side and press up rather than attaching at the top edge.
- Open the rim slightly so applying egg wash later is easier. Chill the pie shells while you make the filling.
Step 4: Mix the dry filling ingredients
Combine sugar, salt, cornstarch, cinnamon, and lemon zest in a bowl and stir to distribute evenly.
Tip
Level your cornstarch when measuring to avoid under- or over-thickening the filling.
Step 5: Combine with blueberries and lemon juice
Tips
- Scrape the bowl bottom to make sure no dry ingredients are left behind.
- Mix thoroughly so each pie receives the same amount of filling.
Step 6: Divide the filling among pie plates
Tips
- Filling may look generous initially but reduces as it bakes.
- Scrape and distribute any remaining juices from the bowl across the pies—they contain flavor and thickener.
Step 7: Add small chunks of butter on top
Optional: scatter small pieces of butter over the filling to encourage richer flavor and slight gloss after baking.
Step 8: Cut the second dough sheet for the top layer
Remove the chilled second dough sheet and cut to fit. You can choose many designs; here are four options I used:
Pattern 1: Lattice
Cut strips and weave them for a classic lattice top.
Pattern 2: Simple cross-cut
Pattern 3: Fine slits
Make a few main incisions and add diagonal slits between them for a decorative vented top.
Pattern 4: Small holes
Use round cutters or piping tips to create small ventilation holes for an elegant look.
Tip
Top layers are easiest to cut while chilled; you can prepare them ahead and keep refrigerated.
Step 9: Seal with the second layer
Brush a mixture of equal parts whole egg and water onto the rim to act as glue. Seal the top and crimp the edge to prevent leaks.
How to set the top layer
- Brush egg wash on the edge as glue.
- Attach the top layer, securing several points so it won’t slide.
- Press and pinch the rim to seal thoroughly.
- Brush the rim with egg wash again and fold or flute as desired.
- Add decorative edge patterns with a fork if you like.
Tips
- If the top dough is cold and stiff, warm it slightly between your hands to make it pliable.
- Remove any excess dough from the sides so pies lift cleanly from the plates after baking.
Making a lattice crust
Trim any overhang and finish the edge as usual. You can vary the border design to suit your taste.
Step 10: Eggwash and sugar
Brush a thin layer of eggwash across the surface and sprinkle granulated sugar for texture and shine.
Step 11: Chill before baking
Refrigerate the assembled pies for at least 30 minutes (up to 1 hour). Chilling helps the dough hold its shape and improves flakiness while baking.
Step 12: Bake at 380°F (193°C) for 45–50 minutes
Bake until the filling bubbles and the crust is evenly golden. When juices bubble out and the top is caramelized, the pies are done.
Baking Tips
- Bake long enough for golden caramelization to develop for a crisp crust.
- Pies are very hot right after baking—allow them to cool a bit before serving.
- Wait 20–30 minutes before removing from pans; use gloves if still hot.
This pie is wonderful warm and fresh—nothing beats the melty filling and flaky crust. I like making smaller individual pies because each bite has a crisp edge and flaky texture.
How To Store Blueberry Pie
Cover with plastic wrap or place in an airtight container. Store for up to four to five days, though it’s best enjoyed sooner.
When the pie is cold
The filling firms up as the cornstarch sets. Rewarm before serving if you prefer a looser filling.
How to reheat the pies
Reheat in a 350°F (176°C) oven for 10–20 minutes to restore crispiness; time depends on oven and pie size.
Frequently Asked Questions
Store covered in the refrigerator for 4–5 days; best eaten sooner for optimal texture.
Yes. Thaw and drain excess liquid if the bag contains a lot of syrup so the filling won’t become too watery.
Yes. Larger pans require longer baking times—adjust time and temperature accordingly.
More Pie Recipes
If you enjoyed this blueberry pie, try other delicious pies and tarts for variety.
- Apple Hand Pies
- Classic Apple Pie
- Key Lime Pie
- French Silk Pie
Did you try the recipe?
Share your feedback in the comment section below—I’d love to hear how it turned out for your gatherings.
Thank you! – Aya
Amazing Blueberry Pie
Pin Recipe
Equipment
Method
Nutrition
Notes
Video
Ingredients
- 375 g (3 cups) All-purpose flour
- 1 Tablespoon Granulated sugar
- ½ teaspoon Salt
- 226 g (1 cup) Unsalted butter, cold
- 110 g (½ cup + 2 teaspoons) Icy cold water
- 1 Tablespoon Oil
- Some bread flour for rolling
- Some butter to apply on pie plates
- 113 g (½ cup + 1 Tablespoon) Granulated sugar
- ½ teaspoon Salt
- 4.5 Tablespoons Cornstarch
- ½ teaspoon Cinnamon powder (or 1 teaspoon if you love cinnamon)
- Zest from 2 lemons
- 1020 g (6.5 cups) Blueberries
- 2 Tablespoons Lemon juice (adjust to taste)
- Some butter (for dotting)
- Some egg wash (Egg : Water = 1 : 1)
- Some granulated sugar for sprinkling
NOTE: For best results, weigh ingredients. Cup measurements are provided for convenience.
Equipment
- Food processor
- Knife
- Bowl
- Spatula
- Rolling pin
- Plastic wrap
- Pie plates (I used four 5″ ramekins)
- Brush
- Baking tray
Method
- Make one batch of pie dough. Divide in half, wrap, and chill for a few hours.
- Roll each piece very thin (0.1 inches / 2–3 mm). Use one for the bottom and one for the top; keep the top chilled until use.
- Cut the bottom layer(s) to fit your pans, place into prepared pie plates, and chill while you prepare the filling.
- Mix sugar, salt, cornstarch, cinnamon, and lemon zest in a bowl.
- Combine the dry mix with blueberries and lemon juice; mix thoroughly.
- Divide the filling into the pie plates, scraping any extra juices from the bowl into the pies.
- Dot each filling with small chunks of butter if desired.
- Cut shapes or vents in the top dough and place over the filling.
- Brush egg wash on the rim, seal the top layer, and crimp edges.
- Brush eggwash all over the surface and sprinkle granulated sugar.
- Chill assembled pies 30 minutes to 1 hour before baking.
- Preheat oven and bake at 380°F (193°C) for about 45–50 minutes, until the filling bubbles and the crust is golden. Adjust time for larger pans.
- Allow pies to cool slightly before serving—best enjoyed warm.
Notes
Storage
Cover with plastic wrap or store in an airtight container for up to four to five days. Rewarm before serving for a softer filling.
Nutrition
Carbohydrates: 146 g
Protein: 12 g
Fat: 55 g
Tried this recipe?
Let us know how it went!