If there’s a more iconic dessert than blueberry pie, I don’t know what it is. Mine is bursting with berries, has a golden lattice crust, and slices like a dream.
Let’s get down to brass tacks ~ have you made a blueberry pie yet this season? Have you ever made a blueberry pie? If your answer to either is no, you’ve got some catching up to do!
I get it, life gets busy. But you’ve gotta do this, and lucky for you I’ve got the classic double crust blueberry pie recipe that’s easy to follow and won’t let you down. The filling is a no brainer. Like most fruit pies it’s just a matter of tossing fruit with sugar, flavoring and a thickener. Done. My food processor double pie crust is equally easy ~ if you can press the button on your food processor, you’ve got pie crust!
what you need to make blueberry pie filling
Blueberry pie filling is super simple, a child could throw this together!
- blueberries
- sugar
- lemon juice
- cornstarch
- vanilla
- cinnamon
- salt
for the crust
- pie crust recipe for 2 crusts
- one will be used for the base and the other for the lattice. See my pie crust recipe here.
Lattice pie crust
A lattice crust is a decorative crust made by weaving strips of dough together on the top of your pie. You can use a solid crust, of course, but a lattice is so much more summery.
I love a lattice crust for fruit pies because it showcases the bubbling fruit in the most enticing way, leaving nobody in doubt as to what kind of pie they’re about to enjoy! It’s also a natural way to vent the pie so steam can escape while it bakes.
watch how it’s done!
how to weave a lattice crust step by step
- Roll out the bottom pie crust and place it in the pie dish. Add your desired filling.
- Roll out your second crust in the same manner. Using a knife or a pizza cutter, cut strips about 1 inch wide. You’ll want 8 strips total. You can discard any excess pie dough.
- Lay half of the strips parallel to each other across the pie, spacing them evenly.
- Fold back every other strip halfway.
- Place a new strip perpendicular to the folded strips, then unfold the strips back over the new strip.
- Fold back the opposite strips that were not folded before.
- Place another strip perpendicular and unfold the strips again.
- Continue this process, alternating strips and folding them back, until the entire pie is covered.
- Trim the excess dough from the strips, leaving a little overhang.
- Tuck the ends of the strips under the edge of the bottom crust and crimp the edges to seal.
blueberry pie making tips and tricks
Use fresh, ripe blueberries for the best flavor.
If using frozen, do not thaw them before mixing with other ingredients to prevent excess liquid from forming.
Blueberries can vary in sweetness. Taste your berries first and adjust the sugar in your filling accordingly.
Mix in complementary fruits. Add a small amount (10-20%) of other fruits like blackberries or raspberries to the filling. This can add depth and complexity to the flavor.
A bit of lemon juice enhances the flavor of the blueberries, which have a lower acidity than other berries and so they lack that pleasant tartness.
A pinch of cinnamon or a bit of vanilla extract can add depth to the blueberry flavor.
Don’t skip brushing the crust with half and half if you want that golden color.
The pie is done when the filling is bubbling in the center, indicating that the thickener has activated and the filling has set. If your filling doesn’t get to the bubbling point, your thickener won’t work as well.
Rest before serving. For the best texture, let the pie rest for at least 3-4 hours before serving. This ensures the filling has fully set.
more blueberry recipes to try
Blueberry Pie
Equipment
- 9" deep dish pie plate
Ingredients
- 1 double pie crust recipe (yields two crusts), see recipe here.
for the filling
- 6 cups fresh blueberries
- 1/2 cup sugar
- 2 Tbsp lemon juice
- 4 Tbsp cornstarch
- 2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
for assembling the pie
- 1 Tbsp butter, cut into small cubes
- half and half, for brushing pie crust
- sugar, for sprinkling
Instructions
- Preheat oven to 400F. Roll out one chilled pie crust disc on a lightly floured surface into a large circular shape around 12 inches wide. Gently place it into a 9 inch pie plate, leaving the excess hanging over the edge.
- Place your prepared pan with pie crust on top of a baking sheet (this will catch any juices while the pie is baking), and place in the fridge until ready to assemble.
- To make the filling, toss together the blueberries, sugar, lemon juice, cornstarch, vanilla extract, cinnamon, and salt. Make sure to mix well so that everything is evenly combined. Set aside.
- Take your second chilled pie crust disc and roll it out on a lightly floured surface into a another circle, about 10 inches in diameter. Using a knife or a pizza cutter, cut into 8 strips.
- Place the blueberries into the prepared pie plate lined with the bottom pie crust. Dot the cubes of butter evenly over the berries. .
- Weave your lattice top by placing 4 vertical strips of dough, roughly evenly spaced over the pie. Take your horizontal strips and weave them (over, under) through the vertical strips. Remove any excess hanging over the edge. Note: see video below and post for detailed instructions.
- Take the excess from the bottom layer of pie crust, and gently fold it up and over, covering the edges of the lattice pieces. Pinch with your fingers, or use the tines of a fork to press the edge to seal it.
- Brush the top and edges of the pie crust with the milk or half and half, and sprinkle with sugar.
- Bake the pie at 400F for about 30 minutes, then reduce the oven temperature to 350F and bake for 45-55 more minutes. You want the filling to be bubbling all the way through. You will probably want to tent your pie with foil part way through baking to prevent the top from getting too brown. I tented mine about halfway through baking.
- Remove from the oven and allow to fully cool before serving for the neatest slices, or serve warm with vanilla ice cream.
