desserts

Classic Blueberry Pie

This Classic Blueberry Pie is a timeless, crowd-pleasing dessert that transforms fresh summer blueberries into a bubbling, fragrant filling beneath a beautifully golden crust. A simple mix of sugar, flour, cinnamon, lemon juice, and plenty of juicy blueberries creates a perfect balance of sweetness and brightness. With two flaky pie crusts—one for the base and one for the decorative top—this pie bakes into a true farmhouse favorite. Serve warm or at room temperature for a dessert that always brings rave reviews.

Servings: 8 servings
Total Time: 150 min
Pan: 9-inch glass pie plate

Ingredients

Pie
  • 2 pastry pie crusts (top and bottom)
  • 3/4 cup sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon (optional)
  • 6 cups blueberries
  • 1 tablespoon lemon juice
  • 1 tablespoon butter, cut into small pieces
Golden, lattice-topped blueberry pie fresh from the oven.

Instructions

  1. Prepare oven and pie plate Heat oven to 425°F. Place **1 pastry pie crust** in a **9-inch glass pie plate**, pressing the crust firmly against the bottom and sides.
  2. Mix the blueberry filling In a large bowl, combine **3/4 cup sugar**, **1/2 cup all-purpose flour**, and **1/2 teaspoon ground cinnamon** (if using). Stir in **6 cups blueberries** until the berries are evenly coated with the sugar–flour mixture. Spoon the blueberry mixture into the prepared pie crust and sprinkle any remaining sugar mixture on top. Drizzle the filling with **1 tablespoon lemon juice**.
  3. Add butter Cut **1 tablespoon butter** into small pieces and scatter them evenly over the blueberry filling.
  4. Add top crust Place the second **pastry pie crust** over the filling. Cut slits in the top crust to allow steam to escape. Seal and flute the edges. Cover the outer edge of the pie with a 2–3-inch strip of foil to prevent excessive browning.
  5. Bake the pie Bake the pie at 425°F for **35–45 minutes**, or until the crust is golden brown and the blueberry juices bubble through the slits. Remove foil from the edges during the last 15 minutes of baking.
  6. Cool and serve Place the baked pie on a cooling rack and let it cool for at least **2 hours** before slicing. This helps the **6 cups blueberries** set properly for clean slices.

Notes

  • Use fresh blueberries when possible; frozen blueberries can be used but should not be thawed to avoid excess liquid.
  • For extra flavor, add 1 teaspoon lemon zest to the filling.
  • If the top crust browns too quickly, loosely tent with foil.

Tags

dessert pie blueberry baking summer classic