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Pie with Freshly Picked Blueberries

Humbly Homemade
Enjoy America's tried-and-true treasure - pie! Freshly picked blueberries add a delicious taste to this homemade treat. And impress everyone by creating a lattice design in the pie crust on top!
Prep Time 40 mins
Cook Time 40 mins
Chill Time 2 hrs
Total Time 3 hrs 20 mins
Course Dessert
Cuisine American
Servings 12 servings


All Buttah Pie Dough (Doubled recipe from Erin Jean McDowell)

  • cups all-purpose flour, sifted
  • tsp salt
  • 16 Tbsp (2 sticks) unsalted butter, cut into cubes and chilled in the fridge
  • ½ cup ice water (or more if needed)

Blueberry Pie Filing

  • 6 cups fresh (washed & dried) blueberries
  • ½ cup granulated sugar
  • 2 Tbsp lemon juice (freshly squeezed)
  • 1 Tbsp lemon zest
  • ½ tsp ground cinnamon
  • ¼ cup cornstarch


Prepare the Pie Dough (I prepared a double batch of the recipe, in order to create both the bottom pie crust and the top lattice crust. If you don't want a top crust, just use half of the ingredients listed above.)

  • Sift the flour and salt into a large mixing bowl.
  • Add the cold cubed butter and toss in the flour to coat it.
    Squeeze each cube of butter between your fingers to smoosh it out into half-walnut-sized pieces.
  • Add a few tablespoons of water at a time and mix the dough by hand until it just comes together. When you squeeze the dough in your hand, it should mostly hold its shape and not crumble.
  • Shape the dough into two discs and wrap them in plastic cling wrap. Chill the dough in the fridge for at least one hour.
  • Lightly flour a clean work surface. Roll out one of the discs of the pie dough.
    You can use the dish you'll be baking the pie dough in as a reference guide to know how big to roll out the dough. You'll want the dough big enough to line the bottom, sides and hang over the sides just a bit.
  • Transfer the pie dough into a greased 9-inch round baking dish by rolling the dough onto a rolling pin, the rolling it back out right into your baking dish.
    Gently press down on the bottoms and edges to ensure the dough is snugly fit in the baking dish. Trim off any excess dough that hangs over the edge.
  • Wrap the dough (now in the baking dish) in plastic cling wrap and chill again in the fridge for at least 30 minutes.

Prepare the Pie Filling & Create the Lattice Top

  • In a large mixing bowl, combine the fresh blueberries, sugar, lemon juice and lemon zest, cinnamon and cornstarch.
  • Pour the blueberry filling mixture into the prepare pie dough.
  • Roll out the other disc of the pie dough. You may only need to use about half of this disc.
    Cut eight straight strips that are about one-inch thick. Place four strips parallel to each other, evenly spaced out, across the top of the pie, hanging over the edges.
    Fold back every-other strip to the halfway point of the pie.
    Lay one strip of pie dough perpendicular to the other four, placed a little closer than halfway across the pie. Place the two folded strips of pie dough back down to lay flat. Your perpendicular pie dough strand should now go under two strips and over two strips of pie dough.
    Repeat with the other strands, pulling back the two strips that were not pulled back before, to create a lattice pattern. See the photo above for reference.
    Crimp around the top edges of the pie with a fork.
  • Wrap the pie in plastic cling wrap once more and chill in the fridge for at least 30 minutes, while the oven preheats.

Bake the Blueberry Pie

  • Preheat the oven to 425°F.
    Remove the pie from the fridge and immediately transfer it to the hot oven. Bake the pie until the berries are bubbling and the pie crust is deep golden brown, about 35 to 45 minutes.
  • Let it cool to room temperature (an hour or more) before slicing into the pie.
    Serve on its own or with a scoop of vanilla ice cream for pie à la mode!
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