This double-crust Blueberry Pie is a classic homemade dessert with a flaky golden crust and a juicy, blueberry filling with a hint of lemon. Made with fresh blueberries and simple pantry ingredients, this traditional Blueberry Pie recipe is perfect for holidays, summer gatherings, and anytime pie cravings hit.
There’s something deeply comforting about a double-crust Blueberry Pie cooling on the counter. Bubbling berries, a golden flaky top, and that unmistakable sweet-tart blueberry aroma filling the family kitchen. This is pie in its purest, most nostalgic form and will remind you of a vintage country restaurant.
It’s unfussy, reliable, and always impressive. Whether you serve this tasty fruit pie plain or with a scoop of vanilla ice cream or whipped cream, this is the kind of pie that disappears slice by slice.
This double-crust Blueberry Pie is timeless, juicy, and exactly what a homemade pie should be. Flaky, fruity, and worth every bite.
What I Love About This Recipe
- This recipe is simple but special. It’s easy enough for a weekend bake but impressive enough for holidays and celebrations.
- I love how classic this pie is. Fresh blueberries, a touch of lemon, and a buttery crust are all you need. The flavors are clean, bright, and exactly what a blueberry pie should taste like.
- The double crust makes it extra cozy. A flaky bottom and golden top hold in all those juicy berries and give you the perfect crust-to-filling ratio in every bite.
- The filling thickens beautifully as it bakes. Thanks to the flour and natural juices from the berries, you get slices that hold together without being gummy.
Equipment You May Need
- Rolling Pin – For rolling the pie dough evenly.
- Pie Pan – A 9-inch pan works perfectly.
- Zester – Adds fresh citrus flavor to the filling.
- Pastry Brush – For brushing on the egg wash.
- Baking Sheet – Catches any bubbling juices while baking.
(Full printable recipe card is at bottom of post.)
Blueberry Pie Ingredients
For the Pie
- Pie Dough – Two chilled crusts for a flaky top and bottom.
- Fresh Blueberries – Sweet, juicy berries are the star of the filling.
- Granulated Sugar – Sweetens the berries without overpowering them.
- All-Purpose Flour – Thickens the filling as it bakes.
- Lemon Zest and Juice – Brighten the blueberry flavor.
For Finishing
- Egg – Creates a glossy, golden crust.
- Granulated Sugar – Adds sparkle and a light crunch on top.
How to Make Blueberry Pie
Step Two: Prepare the Dough
You can make your own dough (directions below) or use premade refrigerated dough. Make sure the dough is cold before starting.
Step Two: Preheat the Oven
Preheat the oven to 400°F.
Step Three: Make the Filling
In a large bowl, gently stir together the blueberries, ½ cup granulated sugar, flour, lemon zest, and lemon juice until evenly coated. Set aside while preparing the crust.
Step Four: Roll Out the Crusts
Roll out both chilled pie dough crusts on a lightly floured surface to about ¼-inch thickness. Carefully transfer one crust to a 9-inch pie pan and trim any excess dough from the edges.
Step Five: Assemble the Pie
Spoon the blueberry filling evenly into the prepared crust. Gently place the second crust over the top. Press the edges together to seal, then crimp or flute as desired. Brush the top crust with beaten egg, cut 3 to 5 slits in the top to allow steam to escape, and sprinkle with 1 tablespoon granulated sugar.
Step Six: Bake the Pie
Place the pie on a baking sheet to catch any drips. Bake for 45 to 60 minutes, or until the crust is golden brown and the filling is bubbling. Cool completely before slicing and serving.
(Full printable recipe card with full details is at bottom of post.)
Serving Suggestions
- Serve with a basic vanilla ice cream or whipped cream.
- Enjoy slightly warm or at room temperature.
- Perfect for holidays, picnics, and summer desserts.
- Serve with a cup of coffee, a glass of milk, or even tea.
- For a red, white, and blue dessert, top with ice cream and strawberry sauce!
- You can also top the pie with a quick almond glaze or vanilla glaze.
Quick Tips for Best Results
- Bake the pie on a baking sheet to avoid a mess.
- Let the pie cool fully so the filling sets.
- Cover edges with foil if browning too quickly.
- You can make the pie in individual mini pie plates. Just be sure to adjust baking time.
Blueberry Pie FAQ
How should I store Blueberry Pie?
Store covered at room temperature for up to 2 days or refrigerate for up to 4 days.
Can I freeze Blueberry Pie?
Yes. Freeze the fully baked and cooled pie for up to 2 months. Thaw overnight in the refrigerator.
How long will Blueberry Pie last?
It’s best within the first couple of days, but still delicious for several days when refrigerated.
Substitutions?
You can substitute some blueberries with blackberries or raspberries. You can add a little blueberry can filling if you don’t have enough fresh blueberries. Instead of lemon juice and zest in the filling, you can subsstitute other citrus, such as orange or lime.
Can I use low-fat ingredients?
Pie dough relies on fat for flakiness, so low-fat substitutions are not recommended.
What else can I add to this recipe?
Try a pinch of your favorite spices, such as cinnamon, ginger, or nutmeg, in the filling for warmth and a gourmet touch. A little almond extract or maple extract in the filling would be fun to try. You could add some other fruit, such as peaches, sour cherries, blackberries, strawberries, cranberries, etc. You can also add a little cornstarch to the filling to thicken it a bit more if you’d like.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – Use vegan pie dough and a plant-based egg wash alternative.
Vegetarian – It’s vegetarian. Be sure to check individual brands/products just to be sure though.
Low-Carb – You can try a sugar substitute.
Gluten-Free – Use gluten-free pie dough and flour.
Other Blueberry Recipes You May Enjoy
- Blueberry Dump Cake – Only 7 simple ingredients!
- Blueberry Muffin Tops – The best part of the muffin baked all by itself on a baking sheet.
- Blueberry Cobbler – Individual cobbler made in one minute in the microwave.
Hope you enjoy this from-scratch double-crust Blueberry Pie recipe. Tell me in the comments what you topped this old-fashioned berry pie with!
If you love pie, give this ultimate homemade Cannoli Pie a try, too!
Blueberry Pie
Ingredients
Pie Crust:
- 2 2/3 cups all-purpose flour plus more for dusting work surface
- 1 teaspoon salt
- 1/2 cup cold unsalted butter cubed
- 1/2 cup shortening
- 6 to 12 tablespoons ice cold water
Pie Filling:
- 4 cups fresh blueberries
- ½ cup granulated sugar
- ½ cup all-purpose flour
- 1 teaspoon fresh lemon zest
- 2 tablespoons fresh lemon juice about 1 lemon
- 1 large egg lightly beaten
Topping:
- 1 tablespoon granulated sugar
Instructions
Pie Crust:
- In a medium bowl, stir together the flour and salt for the pie crust.
- Using a pastry cutter (or the back of a fork or two knives), cut in the butter and shortening until pea-size crumbs of dough form.
- Add the water, 1 tablespoon at a time, to the dough. Stir and repeat just until a soft dough forms. Form the dough into two even balls.
- Place each ball of dough on a large piece of plastic wrap. Flatten the dough into a thick disk, then cover the two disks with plastic wrap and refrigerate for at least 30 minutes before rolling out.
Pie:
- Preheat the oven to 400˚F.
- Prepare the filling. In a large bowl, gently stir together the blueberries, ½ cup sugar, flour, lemon zest, and lemon juice until blended. Set aside.
- Roll out each prepared chilled pie crust dough on a lightly floured surface to about ¼ inch thick. Gently transfer one to a 9-inch pie pan. Cut off any excess dough around edges.
- Spoon the blueberry mixture over the dough in the pie pan. Gently place the second dough on top. Press the edges together with a fork or crimp or flute as desired to form a nice seal. With a pastry brush, brush a little beaten egg over the crust, then cut 3 to 5 slits in the top pie crust with a sharp knife. Sprinkle 1 tablespoon of sugar on top.
- Place the pie on a baking sheet. Bake for 45 to 60 minutes, or until the pie is golden brown and filling is bubbly. Cool completely before slicing and serving.
Notes
- It’s generally best to bake pies in the middle of the oven. Check the pie from time to time while baking. Cover the crust with foil if it begins to brown too quickly.
- Top pie slices with whipped cream or ice cream if desired!
- Instead of lemon zest and juice, you can use lime or orange.
- Instead of homemade pie crust, you can use refrigerated dough according to the manufacturer’s directions.
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
About Lisa Huff
Lisa Huff is a Cookbook Author, Freelance Recipe Developer, Food Photographer, Blogger/Writer, and award-winning home chef. She loves creating unique recipes from healthy to decadent including cocktails, appetizers, main dishes, dessert recipes and more and has appeared on various shows, publications, and websites.
