Fresh Blueberry Pie
The perfect, basic Fresh Blueberry Pie. Fresh blueberries mixed with sugar and lemon inside a buttery, flaky pie crust.
Last week blueberries on sale for 99 cents a pint! (They are typically $4.99 a pint at our store). So, I bought 4 pints to use and freeze! My dad suggested that I make a pie with a “criss-cross top,” which I thought was a fantastic idea considering I’ve never made a lattice topped pie before but have always wanted to.
This pie was delicious! It was a little less sweet than the Mixed Berry Pie, which was almost like a jam . . . mmm jam. This pie was perfect paired with whipped cream!
Blueberry Pies are one of the easiest, fastest homemade pies to make because you don’t have to do anything to prep the fruit. For an Apple Pie or a Fresh Peach Pie, the apples or peaches must be peeled and cut, respectively. With a Blueberry Pie, fresh or frozen blueberries are simply mixed with sugar and a few other ingredients and the filling is ready to go!
Pie Crust Recipes
I used the pie crust recipe from the Pie and Pastry Bible posted with the Mixed Berry Pie recipe. Since then, I started using the All Butter Pie Dough from America’s Test Kitchen, and it is now my go to pie crust. I have even adapted the recipe for Gluten Free Pie Crust.
Lattice Top Pie
I made a lattice top for this Blueberry Pie. For more details and photos on how to make a lattice top crust, please see my Gluten Free Pie Crust post.
Gluten Free Fresh Blueberry Pie
Use my All Butter Gluten Free Pie Crust recipe to make this an entirely gluten free blueberry pie!
WANT MORE FRUIT DESSERTS?
Check out these other dessert recipes that feature fruit:
Classic Apple Pie
Fresh Peach Pie
Peach Blueberry Crumbles
Blueberry Crumb Bars
Fresh Fruit Tart
Fresh Berry Tart
Apple Crumble Pizza Pie
Cherry Chocolate Cheesecake Bundt Cake
Citrus Glazed Butter Cookies
Sweet Cherry Pie
Mixed Berry Pie
- 9-inch pie plate
- Pie crust for a 2-crust 9-inch pie
- 4 cups fresh blueberries (rinsed and dried)
- 1/2 cup sugar
- 2 tablespoons lemon juice (~1 medium lemon)
- 2 teaspoons finely grated lemon zest (zest from a medium lemon)
- 2 tablespoons cornstarch
- dash of salt
- milk to brush on crust and sugar to sprinkle on top
- Preheat oven to 425 degrees F.
- Prepare crust and roll out bottom crust into a 12-inch circle. Press the bottom crust in a 9-inch pie plate.
- In a large bowl, add sugar, lemon juice and zest, cornstarch, and salt. Mix well. Add fresh berries and stir to coat evenly. Transfer berries to pie plate containing the bottom crust.
- Roll top crust out into a large oval (~10 inches x 8 inches). Using a clear plastic ruler and a knife or pizza cutter, cut strips of desired width (mine were 1-inch). Lay parallel strips across the berries, all in one direction. Fold back every other strip and then lay a strip perpendicularly across berries (to make lattice). Continue to do this by alternating which strips are folded back. You may leave as much space as you desire between the strips – you can even leave no space at all, which simply makes a solid top crust with a beautiful design, but in this case you might want to roll the dough thinner otherwise the top crust will be a double layer (and you would run out of dough!)
- If desired, brush top crust with milk, then sprinkle with sugar.
- Bake for 40-50 minutes or until crust is golden. You may need to cover the edges with aluminum foil after 10-20 minutes to prevent them from over-browning.
- After baking, let pie cool at least a few hours before slicing. Enjoy with some whipped cream, if desired.