Name: Blueberry Lemon Pie 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 so refreshing about the mix of sweet blueberries and zesty lemon in a pie that just makes your taste buds sing. This Blueberry Lemon Pie Recipe blends those bright flavors with a buttery, flaky crust that’s truly irresistible—perfect for a sunny afternoon or a cozy dessert night.

The image shows a cherry pie with a golden-brown lattice crust on top, placed in a clear glass pie dish. The crust has a rough, flaky texture with crimped edges around the rim. Inside the pie, deep red and purple whole cherries fill the inside, visible through the gaps of the woven crust strips. One slice is missing, revealing the juicy, glossy cherry filling that looks thick and rich. The pie is set 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 Lemon Pie Recipe
Top Tip
How to Serve Blueberry Lemon Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Blueberry Lemon Pie Recipe

Why You'll Love This Recipe

I’ve made plenty of fruit pies over the years, but this Blueberry Lemon Pie Recipe has a few magic tricks that always make it a crowd-pleaser in my kitchen. The vibrant lemon adds just the right zip to the sweet blueberries without overpowering them.

Perfect Balance of Flavors: The lemon zest and juice brighten the blueberries, adding that refreshing tang every bite needs.
Flaky, Buttery Crust: A homemade or good-quality store-bought pie dough makes this pie extra special.
Lattice Top for Visual Appeal: It’s not just pretty; it also helps the pie cook evenly and lets the filling bubble over beautifully.
Make-Ahead Friendly: You can prep it a day ahead — handy if you want to save time for entertaining or just chill before serving.

A round pie with a golden brown lattice crust on top, showing dark purple blueberry filling underneath. The crust has six wide strips woven over and under each other, with a crimped edge around the pie. The blueberries inside look juicy and glossy, filling the pie fully and visible through the lattice. The pie sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe is all about simple but quality ingredients that come together perfectly. Choosing fresh blueberries and fresh lemon is key for that bright, natural flavor. Don’t skip on the cornstarch—it helps thicken the filling so your pie slices beautifully without being too runny.

Flat lay of plump fresh blueberries spilling from a small wooden scoop, bright yellow lemon zest finely grated into delicate curls, a halved lemon showing its juicy interior, a mound of white granulated sugar sparkling in soft light, smooth white cornstarch dusted gently nearby, two sheets of flaky pale pie dough with a slightly golden edge, a single large brown egg with a rich shell, and a small glass bowl of pale lemon juice, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

All-purpose flour: Used lightly for dusting to prevent sticking while rolling out the dough.
Flaky Pie Dough: I trust a homemade version, but store-bought works fine too — just make sure it’s well-chilled.
Fresh blueberries: Ripe and dry blueberries give you that ideal burst of juiciness.
Granulated sugar: Sweetens the berries just enough without being overly sugary.
Cornstarch: The miracle ingredient for thickening that luscious filling.
Lemon zest: Adds bright citrus oils, which are key for that fresh lemon flavor pop.
Lemon juice: Enhances the tartness and balances the sweetness perfectly.
Kosher salt: Just a pinch to amplify all the flavors.
Egg and water (for egg wash): Gives the crust that gorgeous golden shine and helps the lattice seal up.

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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

I love swapping out the lemon zest for lime zest sometimes—gives a slightly different, tangy twist that my guests always comment on. You can easily turn this pie gluten-free by using a gluten-free pie dough, or go vegan by using a plant-based butter in the crust and an egg substitute for the wash.

Variation: Adding a sprinkle of cinnamon or ginger to the blueberry mixture gives a warm spice touch that’s surprisingly delightful.

Step-by-Step: How I Make Blueberry Lemon Pie Recipe

Step 1: Preparing the Pie Crusts

First things first—roll out your chilled pie dough into the right sizes: one 12-inch round for the base and an 11-inch round for the lattice top. I like to roll the dough right on parchment paper to easily transfer it. Then, press your bottom crust gently into a 9-inch pie pan, making sure it hugs the edges but without stretching. Chill both crusts while the oven preheats; this step helps keep everything nice and flaky when baked.

Step 2: Mixing the Filling

In a big bowl, combine your blueberries, sugar, cornstarch, lemon zest, lemon juice, and salt. Use your fingers to break up any clumps of cornstarch and sugar because uneven lumps can cause weird textures in your filling. This mix is where that beautiful balance of sweetness and tartness comes to life—take a minute to enjoy the vibrant smell right here!

Step 3: Assembling the Pie

Brush the bottom crust lightly with some egg wash. This little trick helps prevent a soggy bottom by making a moisture barrier. Pour in your blueberry lemon filling, spreading it evenly. For the top crust, cut it into 1-inch strips right on the parchment—that makes handling easier. Weave those strips over the filling in a classic lattice, folding strips as needed for that perfect pattern. Don’t forget to crimp the edges tightly to seal in all the juicy goodness, and finish with a generous brushing of egg wash for that gorgeous golden shine.

Step 4: Baking to Perfection

Pop your pie onto a baking sheet lined with foil or parchment—this catches any drips, keeping your oven nice and clean. Bake at 425°F for 15 minutes to give the crust a head start, then lower the heat to 375°F and bake for about 45-50 minutes more. You’ll want to see the filling bubbling vigorously in the center and have a golden-brown crust to know it’s done. The filling should hit around 203ºF if you’re using a thermometer. Then, patience is key—let it cool for at least 3 hours so the filling sets up perfectly.

Top Tip

Over the years of making this Blueberry Lemon Pie Recipe, I’ve learned a few tricks that really make a difference in the final pie’s texture and flavor. These tips will help you get that bakery-quality look and taste at home.

Chill Your Dough Completely: Cold dough translates to a flaky crust with lovely layers once baked—don’t rush this step.
Even Filling Spread: Distribute the blueberry mix evenly for consistent baking and to prevent any soggy or dry spots.
Lattice Weaving: Folding strips under each other while weaving helps keep the lattice neat and stable.
Cooling Time is Essential: I know it’s tempting to dive in, but those few hours let the filling thicken properly so every slice holds beautifully without oozing.

How to Serve Blueberry Lemon Pie Recipe

blueberry lemon pie - Serving Suggestion

Garnishes

I usually keep it simple with a dusting of powdered sugar or a small dollop of whipped cream. The pie is vibrant enough on its own, but a few fresh mint leaves also brighten the presentation wonderfully, especially for warm-weather gatherings.

Side Dishes

For a complete dessert spread, I like serving this pie alongside vanilla bean ice cream or a scoop of lemon sorbet if I want to double down on citrus vibes. It’s also lovely with a simple cup of freshly brewed coffee or an herbal tea that complements the fruitiness.

Creative Ways to Present

For special occasions, I’ve added edible flowers around the edges or served mini versions in ramekins with a drizzle of honey on top. Another favorite is to pair slices with a fresh berry compote for an eye-catching and extra fruity presentation.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover your pie loosely with foil or a pie keeper and leave it at room temperature for up to 3 days—I find that keeps the crust flaky and filling luscious without drying out.

Freezing

I’ve successfully frozen unbaked pies wrapped tightly in plastic and foil. When I’m ready to bake, I let them thaw in the fridge overnight and then bake as usual—this way, pie day can come whenever the mood strikes without rushing.

Reheating

To keep that fresh-baked texture, I warm slices in a 300°F oven for about 10 minutes before serving. It revives the crust crispness and gently heats the filling without drying it out.

Frequently Asked Questions:

Can I use frozen blueberries in this recipe?

Yes! You can use frozen blueberries, but make sure to thaw and drain them well to avoid excess liquid that can make the pie soggy. Sometimes I toss them lightly with a bit more cornstarch to help thicken the filling.

Can I prepare this pie ahead of time?

Absolutely. You can assemble the pie a day ahead and keep it refrigerated until you’re ready to bake. If you bake it fully ahead of time, just store it at room temperature and cover loosely—just try to serve it within 3 days for best freshness.

What’s the best way to prevent a soggy pie crust?

Brushing the bottom crust with egg wash before adding the filling acts as a barrier to moisture, which helps keep the crust from getting soggy. Also, baking the pie on a hot baking sheet helps crisp up the bottom crust.

How can I tell when the pie is fully baked?

Look for bubbly filling in the center—that’s the best visual cue the fruit is cooked through and thickened. The crust should be golden brown and firm to the touch. If you have a kitchen thermometer, the filling temperature should reach about 203ºF for perfect consistency.

Final Thoughts

I’ve fallen in love with this Blueberry Lemon Pie Recipe not only because of how it tastes but because of how it turns simple ingredients into something truly special. It’s a pie that brings friends and family together, brightens up any table, and smells like summertime baking at home. I can’t wait for you to try it—you’re going to enjoy every single mouthwatering slice just as much as I do!