Homemade Blueberry Pie

This blueberry pie is bursting with fresh juicy blueberries and is a beautiful sight with a lattice top.

Print Recipe

Prep Time 25

Cook Time 50

Total Time 1 15

Course lunch/dinner

Cuisine American

Servings 8 people

Calories 3137 kcal

Equipment

1 9-inch Pie Dish
1 Large Mixing Bowl
1 Paring Knife For cutting pastry strips
1 Oven
1 Pie Server

Ingredients

Main

¾ cup white sugar
3 tablespoons cornstarch
½ teaspoon ground cinnamon
¼ teaspoon salt
4 cups fresh blueberries
1 14.1 ounce package double-crust pie pastry, thawed
1 tablespoon butter

Instructions

Gather all ingredients. Set an oven rack to the lowest position and preheat the oven to 375 degrees F (190 degrees C). Dotdash Meredith Food Studios
Mix sugar, cornstarch, cinnamon, and salt together in a bowl; sprinkle over blueberries. Dotdash Meredith Food Studios
Line a 9-inch pie dish with one pie crust. Pour berry mixture into the crust and dot with butter. Cut remaining pastry into 1/2- to 3/4-inch-wide strips. Use the strips to weave a lattice top. Crimp and flute the edges. Dotdash Meredith Food Studios
Bake pie on the lowest oven rack until filling is bubbling and crust is golden brown, about 50 minutes. Dotdash Meredith Food Studios
Cut into slices and enjoy! Dotdash Meredith Food Studios

Notes

To prevent a soggy bottom crust, ensure your oven is fully preheated and bake the pie on the lowest rack. For enhanced flavor, consider adding a teaspoon of fresh lemon zest and a tablespoon of lemon juice to the blueberry filling; this brightens the fruit's natural sweetness. A light egg wash (1 egg yolk + 1 tbsp water, whisked) brushed over the lattice top before baking will give it a beautiful golden sheen. Allow the pie to cool completely, at least 2-3 hours, to allow the cornstarch to fully set the filling, ensuring clean slices.