Fresh Blueberry Pie

Our Fresh Blueberry Pie has sweet, fresh blueberries combined with sugar, butter, and lemon to create a luscious pie filling baked under a sparkling sugared lattice top.

The Best Fresh Blueberry Pie Recipe

One hundred percent of the credit for this wonderful Fresh Blueberry Pie recipe goes to Ruth, the wife of our friend Steve who is one of my husband Jack’s fishing buddies.

Ruth and Steve brought this perfect blueberry pie to a cookout we attended last summer. We traded our blueberry almond torte recipe for Ruth’s Fresh Blueberry Pie recipe – and now we’re sharing it with all of you!

This really is the best blueberry pie recipe – the berries are perfectly sweetened with granulated sugar, and the perfect amount of corn starch, water, and butter added to the filling gives it a luscious, silky texture that is just right. A touch of lemon extract is also included in the filling – adding a nice bright note that really enhances the blueberry flavors.

You’ll finish with a lattice top pie crust sprinkled with sparkling sugar to create a golden, crunchy, and sweet crust once your pie bakes.

• It’s the quintessential summertime dessert – and the perfect way to enjoy fresh, in-season blueberries.
• The combination of flavors in the sweet blueberry filling is wonderful.
• You can serve our blueberry pie with a side of vanilla ice cream or whipped cream if you’d like. But it is just as good simply served in slices on its own too.

• Blueberries – Fresh blueberries really are the best for this recipe. Frozen berries can make the filling more watery and the skins get tough when they are thawed, so we don’t recommend using frozen in this pie. Note that one cup of berries (of the total four cups called for in this recipe) is used to make the sauce for the filling.
• Pie Crust – You can make your own following our homemade pie crust recipe, but Ruth used store-bought refrigerated pie crust – so we did the same. (It’s easier and just as delicious!)
• Granulated Sugar
• Corn Starch
• Water
• Butter
• Lemon Extract
• Egg – For an egg wash on the upper crust
• Sparkling Sugar – You can use the golden-colored Demerara sugar as we did, or a clear sparkling sugar.

1. Spread bottom pie crust into the pie plate, letting excess hang over the edges.
2. Cut the second pie crust into half-inch wide strips. (If you own a pasta cutting wheel, use that to have decorative edges on the strips.) Set strips aside.
3. Place one cup of the blueberries in a saucepan along with sugar, cornstarch, and water. Cook to thicken.
4. Stir in butter and lemon extract, then cool for five minutes.
5. Stir in the remaining three cups of blueberries.
6. Scrape blueberry filling into prepared pie dish, spreading to the edges.
7. Whisk egg with 1 teaspoon of water. With a pastry brush, lightly brush the outer edge of the pie crust in the pie plate.
8. Create a lattice pattern with the cut pie crust strips. (See photos in recipe card below.) Carefully lay lattice over pie filling.
9. Cut off ends of strips that are too long then press each end into the bottom pie dough edge. (You can brush that edge with the egg wash to make it stick.) Curl up the overhanging dough onto the strip ends and pinch closed, then crimp the edges around the pie (using your knuckle and forefinger) to make a small decorative edge.
10. Brush more egg wash over the top of the strips (but not the newly crimped edges), then sprinkle the sparkling sugar over the strips.
11. Bake for 30 minutes on the lower third of your oven or until the crust and top are golden brown.
12. Cool pie completely on a rack.
13. Cut into slices for serving.

• Can I make Blueberry Pie ahead of time?  Yes. This pie holds up well for 2-3 days.
• How do I store leftovers?   You can either leave at room temperature for two days or refrigerate for three. (Be sure to read the Chef’s Tip above.)
• Can I freeze?  Yes. Fruit pies in general freeze well. Just be sure to wrap the pie tightly with plastic wrap to avoid any freezer burn.

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