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Old-Fashioned Blueberry Pie

This old-fashioned blueberry pie is a true classic, featuring plump, juicy blueberries baked into a thick, glossy filling and wrapped in a buttery, flaky double crust. A hint of cinnamon enhances the natural sweetness of the berries, while a lattice top gives the pie a rustic, homemade charm. It’s the kind of dessert that feels nostalgic, comforting, and perfect for sharing at family gatherings or special occasions.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Servings: 8

Ingredients

  • 4 cups fresh blueberries
  • ¾ cup granulated sugar
  • 3 tablespoons cornstarch
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 tablespoon unsalted butter cut into small pieces
  • 1 recipe pastry for a 9-inch double-crust pie

Instructions

  • Preheat oven to 375°F (190°C).
  • In a large bowl, combine blueberries, sugar, cornstarch, cinnamon, and salt. Toss gently until the berries are evenly coated.
  • Roll out one pie crust and fit it into a 9-inch pie dish.
  • Pour the blueberry mixture into the prepared crust and spread it out evenly.
  • Dot the filling with small pieces of butter.
  • Roll out the second crust and cut it into ½ to ¾ inch wide strips.
  • Arrange the strips over the pie in a lattice pattern. Trim excess dough and crimp the edges to seal.
  • Place the pie on the lower rack of the oven and bake for about 50 minutes, or until the crust is golden brown and the filling is bubbling through the lattice.
  • Remove from oven and allow the pie to cool for at least 2 hours before slicing so the filling can set properly.

Notes

Using frozen blueberries: If using frozen berries, do not thaw them first. Add an extra 5–10 minutes to the baking time.
Preventing a soggy crust: Baking the pie on the lower rack helps the bottom crust cook through fully.
Thickening control: If you prefer a thicker filling, add an extra ½ tablespoon of cornstarch.
Flavor variation: A teaspoon of lemon zest can brighten the flavor and balance the sweetness.
Storage: Store the pie loosely covered at room temperature for up to 1 day or refrigerate for up to 4 days.