Corey Williams / MyRecipes
8 servings

Looking for a tasty way to use up your blueberry harvest? Your search ends here. This classic, lattice-topped pie is everything a blueberry dessert should be: Vibrant, simple, and absolutely delicious. 

It is important to note that this 6-ingredient filling is slightly runny—and that's what we love about it. The gooey, decadent, fruity mixture is reminiscent of a warm blueberry sauce you might pour over pancakes, waffles, or even ice cream (we definitely recommend serving up a slice of this pie with a scoop of vanilla). 

Need a little help perfecting the weave? We've got you covered with our Ultimate Lattice Pie Crust Guide

How to Make It

Step 1

To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine 1/4 cup flour and ice water, stirring with a whisk until well-blended. Combine 1 1/4 cups flour, 1 1/2 teaspoons sugar, and 1/4 teaspoon salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; mix with a fork until flour mixture is moist. Gently press two-thirds of dough into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough into a 12-inch circle. Press remaining dough into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough into a 9-inch circle. Freeze both portions of dough 10 minutes. Working with larger portion of dough, remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap.

Step 2

To prepare the filling, combine 3/4 cup plus 3 tablespoons sugar, cornstarch, and 1/8 teaspoon salt in a bowl, and sprinkle over blueberries. Toss gently. Stir in butter and vanilla. Spoon blueberry mixture into crust.

Step 3

Preheat oven to 375°.

Step 4

Remove top sheet of plastic wrap from remaining dough. Cut dough into 6 (1 1/2-inch) strips. Gently remove dough strips from bottom sheet of plastic wrap; arrange in a lattice design over blueberry mixture. Seal dough strips to edge of crust. Place pie on a baking sheet covered with foil. Sprinkle lattice with 1 tablespoon sugar.

Step 5

Bake at 375° for 1 hour and 15 minutes or until crust is browned and filling is bubbly. Cool on a wire rack.

Ratings & Reviews

frogger's Review

August 17, 2010
First blueberry pie I have made. I have lots of fresh blueberries in my garden. This pie was delicious. Used a deep dish frozen pie shell and cut one for the top lattice work. Family loved it with some french vanilla ice cream.

CVTinWG's Review

July 15, 2009
Great tasting and looking pie. I'm usually a bit pastry crust challenged when I first attempt a new method, but I followed the recipe and had great results. I particularly like the scaled down crust for lowering fat and calories. I found the bottom crust not to cut as easily with a fork as a regular crust, but it was tasty and not tough. I do take issue with the instructions to add butter and vanilla, rather than to combine the butter and vanilla before tossing with the blueberries. When I added them separately, the corstarch and sugar that did not coat blueberries soaked the vanilla up unevenly and I could detect that in the finished result. But that is an easy adjustment. I'll be making this again.

Janaline's Review

March 15, 2010
I do NOT play when giving REVIEWS! I LOVE TO BAKE AND I COOK ALL the time. This recipe is OUTSTANDING!The ONLY thing that I did different was use already made pie crust. The rest of the directions I followed to a T! I have made this Pie Dozens of times, had vanilla bean ice cream with it. ENJOY!

Kkraig's Review

December 25, 2012
I agree with the previous reviewers. This pie was very runny. I added an extra tablespoon of corn starch, but to no avail. The pie was extremely easy to put together, but it was a little too sweet for my taste.

MarieS's Review

June 04, 2013
Great pie. I added 1/2 tspn of cinnamon as I think no fruit pie is complete without it. It was a little too sweet for my taste; next time I will try using less sugar and substituting some of the white sugar with brown sugar. Also, there's no way you can fit 6 cups of blueberries in a 9 in pie without losing a lot of the filling to spillover in the baking process.

AnnetteH's Review

June 15, 2009
Me and my mom loved it, though you should eat it fresh from the oven with a scoop of vanilla ice cream (thats when its best).It was my first pie.I hope you enjoy it as much as I do! :)

jencox717's Review

August 10, 2014
not runny at all, just perfect

JaneneRenee's Review

August 02, 2010
It was right before guests came, I had blueberries on hand, and quickly needed a pie recipe. This was just fine! I used premade crust to save time, which is never as good as homemade, but oh well. Our pie was very runny still, but oh my it was good. I may or may not use more cornstarch next time. I don't care if its a mess if it tastes good! :)

jubileeb's Review

July 07, 2012
I made this for a family dinner and it was good but way more "runny" than any pie I've tried on this website yet. When I make it again, I'll probably add two tablespoons of ground tapioca. The recipe as written when I served it up really looked more like cobbler because it was just so runny. Thank goodness I had a scoop of Natural Vanilla ice cream to kind of disguise that!

crosscourt's Review

July 11, 2010
The dough was hard to work with. I had to keep in the freezer about an hour before I was able to handle it. The filling was good. next time I will make it with a different pie crust.