Blueberry Pie Recipe - Always Delicious

Welcome to your new favorite blueberry pie recipe! Forget bland fillings and soggy bottoms—this is the definitive guide to a homemade blueberry pie that's truly foolproof. Inspired by the rustic charm of Aland Mustikkapiirakka, a Finnish blueberry delight, this recipe delivers an old-fashioned lattice pie with a crisp, golden crust and a perfectly jammy (never soupy!) blueberry pie filling. Whether you're using fresh blueberries or frozen, our simple, unified method ensures a spectacular blueberry dessert every single time. Get ready to bake the best blueberry pie you've ever tasted, perfect served warm with a scoop of vanilla ice cream!

Ingredients

• For the Blueberry Filling:
• 6 cups (about 28 oz or 800g) blueberries, fresh or frozen (do not thaw frozen berries)
• ½ to ¾ cup (100-150g) granulated sugar, adjusted to taste (see note below)
• ¼ cup (30g) cornstarch
• 1 tablespoon (8g) all-purpose flour
• 1 tablespoon fresh lemon zest
• 1 tablespoon fresh lemon juice
• ½ teaspoon ground cinnamon
• Pinch of ground allspice (optional, for warmer flavor)
• ¼ teaspoon salt
• 2 tablespoons unsalted butter, cut into small bits
• For the Double Pie Crust & Finishing:
• 1 double pie crust (homemade all-butter, butter/shortening blend, or quality store-bought)
• 1 large egg, whisked with 1 tablespoon water or milk (for egg wash)
• 1-2 tablespoons coarse sugar (like turbinado or demerara), for sprinkling (optional)
• Short Callout: Taste a few berries before mixing! If they’re super sweet, use the lower end of the sugar range. If they’re tart, lean towards the higher end.
• One sentence on crust choice: Use your favorite all-butter or butter/shortening crust – the method works with either, or with a quality store-bought crust if you’re in a rush.

Directions

1. Before You Start (Quick Prep Checklist):
   1. Chill pie dough (if homemade) in the refrigerator for at least 30 minutes, or up to 2 hours for best handling.
   2. Preheat your oven to 425°F (220°C). Place a large baking sheet on the lower rack while it preheats. This helps prevent a soggy bottom crust.
   3. Clear a space on your counter and lightly flour your work surface for rolling the dough.
   4. If using frozen berries: keep them frozen! Do not thaw them. Measure them by volume while still frozen.
2. Roll Out and Fit the Bottom CrustOn your lightly floured surface, roll out one disc of chilled pie dough into a roughly 12-inch circle. Carefully transfer it to a 9-inch deep-dish pie plate. Gently press the dough into the bottom and sides without stretching it. Trim the overhang, leaving about a ½-inch border. Flute or crimp the edges if desired, then place the lined pie plate in the refrigerator to chill while you prepare the filling.
3. Make the Blueberry FillingIn a large mixing bowl, whisk together the granulated sugar, cornstarch, all-purpose flour, lemon zest, lemon juice, cinnamon, optional allspice, and salt. Add the blueberries (fresh or frozen, unthawed) to the bowl. Toss gently but thoroughly with a spatula or your hands until every berry is coated and the mixture looks like loosely wet, glossy sugar, not dry powder. If using frozen berries, you might notice a thick syrup forming at the bottom of the bowl, which is perfectly normal – it should not be thin, watery puddles.
4. Fill the PieRetrieve your chilled pie crust from the refrigerator. Pour the blueberry filling into the crust, mounding it slightly in the center. Dot the top of the filling with the small bits of unsalted butter. Make sure the rim of the pie crust remains clean for a better seal with the top crust.
5. Top Crust & Simple LatticeRoll out the second disc of chilled pie dough into another 12-inch circle. Using a sharp knife or pizza cutter, cut the dough into even strips (about ¾ to 1-inch wide) for a basic lattice. Alternatively, you can lay the full top crust over the filling and cut several vents. Arrange your lattice strips over the filling, weaving them over and under to create a simple pattern. Trim any excess dough from the lattice strips, leaving about a ½-inch overhang. Fold the bottom crust overhang over the lattice strips, then seal and crimp the edges together securely.
6. Egg Wash & SugarBrush the entire top crust (lattice or full top) with the egg wash. This will give it a beautiful golden sheen. If desired, sprinkle the coarse sugar evenly over the top crust for extra sparkle and crunch.
7. Bake Until Fully Set (Never Runny)Carefully place the pie onto the preheated baking sheet on the lower third of your oven. Bake at 425°F (220°C) for 15-20 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 50-60 minutes, or until the filling is actively bubbling in the center (not just at the edges) and the crust is a deep golden brown, not pale. If the edges of your pie start to brown too quickly, loosely tent them with a foil shield. An optional check: the internal temperature of the filling should reach 200-205°F (93-96°C).
8. Cool for Clean SlicesThis step is crucial! Once baked, transfer the pie to a wire rack and cool at room temperature for at least 4 hours. This extended cooling time allows the filling to fully firm up and set, ensuring clean, beautiful slices. If you must serve it sooner, know that the slices will be softer and messier. After cooling completely, if making ahead, you can transfer the pie to the refrigerator.