Name: Blueberry Pie with Lemon and Flaky Crust Recipe
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 recipe Flaky Pie Dough, chilled (or 2 store-bought pie crusts, thawed if frozen); All-purpose flour, for dusting; 30 ounces fresh blueberries (about 6 cups), washed and dried; 1 cup granulated sugar; 1/4 cup cornstarch; Finely grated zest of 1 medium lemon (about 2 teaspoons); 2 tablespoons freshly squeezed lemon juice (from 1/2 medium lemon); 1/2 teaspoon kosher salt; 1 large egg; 1 tablespoon water

There’s something undeniably magical about the aroma of fresh berries mingling with bright lemon zest as a golden, flaky crust bakes away. That’s exactly why I’m excited to share this Blueberry Pie with Lemon and Flaky Crust Recipe—it’s a classic comfort with a citrusy twist that always brings smiles around my kitchen table.

A glass pie dish contains a deep cherry pie with a golden-brown lattice crust on top. The crust has thick, woven strips with a slightly flaky texture and a crimped edge all around. Below the crust, there is a rich, dark red cherry filling with whole cherries showing, some juice dripping slightly inside the dish. Part of the pie is missing, revealing the thick and juicy fruit filling inside. The dish sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Blueberry Pie with Lemon and Flaky Crust Recipe
Top Tip
How to Serve Blueberry Pie with Lemon and Flaky Crust Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Blueberry Pie with Lemon and Flaky Crust Recipe

Why You'll Love This Recipe

This blueberry pie isn’t just about sweetness—it’s about balance, texture, and that perfect flaky crust that crumbles in your mouth. Every time I bake it, the burst of lemon brightens each juicy bite and the crust melts away, reminding me why pie is simply irresistible.

Bright and Balanced Flavor: The lemon zest and juice add a refreshing twist that elevates the natural sweetness of the blueberries.
Flaky Crust Perfection: Using chilled, flaky pie dough ensures a tender crust that bakes golden and crisp every time.
Simple, Quality Ingredients: Nothing complicated—just fresh blueberries and pantry staples that come together beautifully.
Great for Any Occasion: Whether it’s a casual weekend treat or a holiday dessert, this pie always steals the show.

A round pie with a golden brown lattice crust on top, showing dark purple blueberry filling that looks thick and shiny beneath. The crust edges are wavy and slightly raised, with a crisp texture. The lattice strips on top are wide, evenly spaced, and have a light golden color with some darker toasted spots. The pie sits directly on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a crucial part in making this pie sing. Fresh blueberries offer natural sweetness and juiciness, while lemon slices through with zesty brightness. The cornstarch acts as a superhero to thicken juices without muddiness, and the flaky pie dough? Well, that’s the foundation of buttery goodness that holds everything together.

Flat lay of fresh plump blueberries spilling gently next to a bright yellow lemon with finely grated zest scattered nearby, a small mound of granulated sugar sparkling under soft light, a neat pile of white cornstarch, a smooth cracked raw egg with its rich yolk vivid against the white marble, and two sheets of flaky pale pie dough laid out flat, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

All-purpose flour: Perfect for dusting your work surface to keep the dough from sticking without drying it out.
Flaky Pie Dough: Chilled dough is key here—it keeps the butter cold so you get those delightful layers when baked.
Fresh blueberries: Always go for fresh if possible—their natural flavor is sweeter and juicier than frozen.
Granulated sugar: Balances the tartness of the berries and lemon, making every bite just right.
Cornstarch: Helps thicken the blueberry filling so it’s not runny but still luscious.
Lemon zest and juice: Adds that bright, citrus note that cuts through sweetness and enhances flavor complexity.
Kosher salt: Just a pinch to round out the flavors and make the sweetness pop.
Egg and water: Combined to brush the crust, giving it a beautiful golden shine and helping the lattice seal tight.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this blueberry pie with lemon and flaky crust recipe is how easy it is to tweak. I often play with the crust style and fillings, so don’t hesitate to experiment and make it your own.

Variation: Sometimes I swap lemon zest for a touch of orange zest to give it a sweeter, rounder citrus flavor that’s lovely for fall.
Dietary tweak: For gluten-free friends, I have good luck using a gluten-free pie dough—just be sure to chill it well for that flaky texture.
Seasonal twist: Try mixing in some raspberries or blackberries together with the blueberries when they’re in season for a berry medley.

Step-by-Step: How I Make Blueberry Pie with Lemon and Flaky Crust Recipe

Step 1: Roll and Prepare Your Crusts

Start by rolling out one pie crust into a 12-inch circle—this fits perfectly into a 9-inch pie pan. Press it gently into the pan, making sure to push it snug against the edges. Then roll out the second crust into an 11-inch round and place it on parchment on a baking sheet. Pop both crusts into the fridge while you get the oven ready—chilling keeps your dough tight and flaky, trust me on this one!

Step 2: Mix the Blueberry Filling

In a large bowl, whisk together blueberries, sugar, cornstarch, lemon zest, lemon juice, and salt. Use your fingers or a spoon to break up any sugar lumps. This filling is what makes the pie shine—so mix it until the ingredients are well combined but still gentle with the berries to keep them mostly whole.

Step 3: Assemble and Create the Lattice Top

Brush the bottom crust lightly with egg wash—this prevents the crust from getting soggy when the filling bakes. Pour in the blueberry mixture, spreading it evenly. Then cut the second crust into 1-inch strips for a classic lattice top. Weave the strips carefully, folding them alternately—you can find great tutorials online if you’re feeling unsure. Seal and crimp the edges, then brush the top crust with the remaining egg wash for that stunning golden color.

Step 4: Bake with Care

Pop the pie on a preheated baking sheet in a 425°F oven for 15 minutes to start browning the crust. Then lower the heat to 375°F and bake for another 45 to 50 minutes until the filling bubbles vigorously in the center and the crust is perfectly browned. Resist the urge to cut into it right away—the pie needs to cool for at least 3 hours to let the juices thicken up beautifully.

Top Tip

Over the years, I’ve learned that a few small details make a huge difference in mastering this Blueberry Pie with Lemon and Flaky Crust Recipe. Whether it's how you handle your dough or timing your bake, those little moves turn good pie into great pie.

Keep Everything Cold: Cold dough, cold ingredients, and a chilled pie pan help keep the crust flaky rather than tough.
Don’t Skip the Egg Wash: This is the secret to a crust that’s golden and shiny—it also helps the lattice seal neatly.
Wait Patiently to Slice: Letting the pie cool completely allows the filling to thicken and slice cleanly without oozing.
Use a Baking Sheet: Baking the pie on a sheet catches any drips and ensures even heat distribution, protecting your oven and pie crust.

How to Serve Blueberry Pie with Lemon and Flaky Crust Recipe

Garnishes

I love topping this pie with a dollop of freshly whipped cream or even a scoop of good vanilla ice cream—the cold creaminess contrasts perfectly with the warm, tangy filling. Sometimes I sprinkle a few extra lemon zest threads on top for a fresh, colorful finish.

Side Dishes

This blueberry lemon pie pairs wonderfully with a light green salad for a brunch or afternoon gathering, or simply enjoy it solo with coffee or tea for a cozy treat.

Creative Ways to Present

For special occasions, I like to serve it in mini tart pans for individual portions or drizzle a little lemon glaze over the slices to add an elegant touch. Sometimes, I even garnish with edible flowers in summer, which always sparks a conversation!

Make Ahead and Storage

Storing Leftovers

After the pie cools completely, I keep it covered at room temperature for up to three days. This way, the crust stays tender without becoming soggy, and the filling keeps its fresh flavor.

Freezing

I’ve found you can freeze the pie either before or after baking. Wrap it tightly in plastic wrap, then foil. When you’re ready, thaw it overnight in the fridge and warm it in the oven at 350°F for about 20 minutes to recapture that fresh-baked goodness.

Reheating

Reheat slices in a 325°F oven for 10-15 minutes wrapped loosely with foil to avoid drying out. This warms the filling and refreshes the crust without making it soggy, so you can enjoy leftovers nearly as much as the first slice!

Frequently Asked Questions:

Can I use frozen blueberries in this pie?

You can use frozen blueberries, but I recommend thawing and draining them before mixing with the sugar and cornstarch to avoid excess liquid making the filling runny. Adjust cornstarch slightly if needed.

How do I prevent a soggy crust?

Brushing the bottom crust with egg wash before adding filling helps form a barrier so the crust stays crisp. Also, baking the pie on a hot baking sheet ensures even heat and prevents sogginess from pooling juices.

What’s the best way to make a lattice crust?

Cut your top dough into even 1-inch strips and lay down half the strips. Then weave the remaining strips by folding alternating strips under and over, creating a woven pattern. Chill the crust before baking to keep strips neat.

Can I make this pie vegan or dairy-free?

Absolutely! Use a vegan pie dough recipe or store-bought vegan crust and swap the egg wash with a mixture of plant milk and maple syrup or aquafaba to get that golden finish.

Final Thoughts

This Blueberry Pie with Lemon and Flaky Crust Recipe holds a special place in my heart—not just because it tastes amazing but because it reminds me of sunny afternoons in the kitchen with family. It’s straightforward, dependable, and just honestly delicious. I can’t wait for you to bake yours, share it with loved ones, and make your own memories around a classic pie that’s a little burst of summer in every bite.