Name: Blueberry Pie with Flaky Crust and Lemon Accent Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 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

Nothing says summer quite like a slice of homemade pie bursting with juicy berries and a hint of citrus. That’s exactly why the Blueberry Pie with Flaky Crust and Lemon Accent Recipe holds a special place on my table—it’s fresh, bright, and beautifully rustic with a crust so tender it almost melts away.

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 Flaky Crust and Lemon Accent Recipe
Top Tip
How to Serve Blueberry Pie with Flaky Crust and Lemon Accent Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Blueberry Pie with Flaky Crust and Lemon Accent Recipe

Why You'll Love This Recipe

From the first forkful, you’ll understand why this isn’t just any blueberry pie—it’s that perfect harmony between sweet and tangy, with a flaky crust that’s made from scratch (or your favorite store-bought crust if you’re short on time). It’s one of those recipes I circle back to every summer for family dinners and casual weekend treats alike.

Bright Lemon Accent: The lemon zest and juice cut through the sweetness, giving the pie a lively, refreshing twist that keeps each bite exciting.
Flaky, Buttery Crust: Whether you roll your own dough or use store-bought, the flaky crust complements the juicy filling like a dream.
Simple Yet Impressive: This pie looks like it took all day but comes together with straightforward ingredients and steps anyone can follow.
Perfect Every Time: With my tips on avoiding sogginess and achieving the perfect bake, you’ll nail this pie on your first try.

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

The ingredients list is pretty classic pie fare, but each one plays a key role in delivering that fantastic texture and flavor. The lemon zest and juice are especially important for brightening up the blueberries, and the cornstarch helps thicken the filling so it sets up just right.

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: For dusting your work surface so the dough doesn’t stick and rolls out nicely.
Pie dough (flaky or store-bought): A flaky pie dough is key—if you’re pressed for time, a good-quality store-bought crust works in a pinch.
Fresh blueberries: Pick ripe, plump berries for the best sweetness and texture.
Granulated sugar: Balances the tartness of the berries and lemon.
Cornstarch: Thickens the juicy filling to prevent runniness without altering flavor.
Lemon zest and juice: Adds a subtle tang and complexity that elevates this pie above standard blueberry desserts.
Kosher salt: Enhances all the flavors and balances sweetness.
Egg and water (for egg wash): Creates a beautiful golden crust with a slight sheen.

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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 the things I love most about this Blueberry Pie with Flaky Crust and Lemon Accent Recipe is how easy it is to tweak to your taste. I’ve played around with different crusts and fillings over time, and it’s always fun to mix it up while still keeping that signature lemony zing.

Variation: I sometimes swap half the sugar for honey for a deeper, floral sweetness that pairs well with the lemon. It adds a unique flavor but keeps the classic texture intact.
Dietary adjustment: For a gluten-free crust, I recommend a store-bought version or homemade gluten-free dough to maintain that flaky texture.
Seasonal twist: Try adding a handful of blackberries with the blueberries for a slightly richer berry flavor.

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

Step 1: Rolling & Preparing the Crust

I always start by lightly flouring my work surface so the pie dough doesn’t stick—whether homemade or store-bought. Roll out the bottom crust to about 12 inches, then carefully transfer it to your 9-inch pie plate. Press it gently into the dish, making sure it fits snugly against the edges without stretching it (that’s a common mistake that can cause shrinkage).

Step 2: Mixing the Filling

Next, whisk together the blueberries, sugar, cornstarch, lemon zest, lemon juice, and salt gently but thoroughly. I like to use my hands here to break up any clumps of sugar or cornstarch—this helps everything distribute evenly and prevents clumping when baking.

Step 3: Assembling & Latticing the Pie

Brush a thin layer of egg wash onto your bottom crust—this is a little trick I’ve learned to keep the crust from getting soggy from the juicy filling. Pour in the blueberry mixture and smooth it out evenly. Roll out your second dough for the top, cut it into 1-inch strips, and weave them into a lattice pattern. It looks fancy but is really simple—building the lattice is one of my favorite parts!

Step 4: Baking to Perfection

Pop your pie onto a preheated baking sheet (this helps crisp the bottom crust). Start at 425°F for 15 minutes to jumpstart browning, then lower the oven to 375°F and bake for 45-50 minutes more. You’ll know it’s done when the filling bubbles vigorously and the crust is golden. Let it cool for at least three hours—tempting as it is, this step is essential so your filling sets perfectly.

Top Tip

Over the years, I’ve found a few key tricks that really take this pie from good to unforgettable. These subtle moves make all the difference, especially if you’re a beginner or just want to impress at your next gathering.

Egg Wash Layer: Brushing the bottom crust before filling helps prevent sogginess, keeping your crust flaky and crisp.
Lattice Pattern: Don’t stress about perfect strips—fold and weave slowly, and refrigerate the top dough if it gets too soft to handle.
Preheat Baking Sheet: Placing your pie on a hot baking sheet ensures an even bake and helps achieve a nicely browned crust bottom.
Let It Cool Completely: Patience pays! Giving the pie several hours to cool lets the filling thicken, so slices hold together beautifully.

How to Serve Blueberry Pie with Flaky Crust and Lemon Accent Recipe

Garnishes

I usually top my slices with a dollop of softly whipped cream and a few fresh blueberries or a light dusting of powdered sugar. Sometimes, I even drizzle a little lemon glaze (powdered sugar mixed with lemon juice) for an extra citrus kick that echoes the filling’s brightness.

Side Dishes

This pie is lovely on its own or paired with a scoop of vanilla ice cream. I’ve also enjoyed it alongside a casual glass of iced tea or a spa water infused with lemon and mint for a refreshing summer treat.

Creative Ways to Present

For special occasions, I’ve served this pie in mini tart pans for individual portions, garnished with edible flowers for a fancy touch. Another idea is arranging the lattice strips as a heart shape for celebrations—always a hit with guests!

Make Ahead and Storage

Storing Leftovers

After it cools, I like to cover the pie loosely with foil or a pie saver and keep it at room temperature for up to 3 days. It keeps impressively well, and the crust stays delightfully flaky without getting soggy.

Freezing

You can freeze leftover pie slices wrapped tightly in plastic wrap and foil. When you’re ready, thaw them overnight in the fridge and gently warm in the oven for about 10-15 minutes to refresh the crust’s flakiness.

Reheating

To reheat, I find the oven is best—set it at 350°F and heat the pie uncovered for 10-15 minutes. This prevents the crust from becoming chewy and gives you that fresh-baked vibe again.

Frequently Asked Questions:

Can I use frozen blueberries instead of fresh?

Yes, you can! Just thaw and drain the frozen blueberries to avoid excess liquid, which might make the pie runny. You might want to increase the cornstarch slightly for thicker filling.

How do I prevent the crust from getting soggy?

Brushing the bottom crust with egg wash before adding the filling seals it and helps prevent sogginess. Baking the pie on a preheated baking sheet also promotes a crisp bottom crust.

Can I make this pie ahead of time?

Absolutely! The pie can be baked up to one day in advance. Just let it cool completely before covering and storing it at room temperature for the best texture.

What’s the ideal lemon amount for the best flavor?

Using the zest of one medium lemon and about 2 tablespoons of fresh lemon juice balances the sweetness perfectly without overpowering the blueberries. Adjust slightly if you prefer a more or less tangy pie.

Final Thoughts

This Blueberry Pie with Flaky Crust and Lemon Accent Recipe is one of those timeless desserts that feels like a warm hug from the inside out. It’s simple enough to bake any night but special enough to share with loved ones on your best days. Give it a try—I promise the flaky crust and that bright lemon-kissed filling will make you fall in love with homemade pie all over again.