Award-Winning Blueberry Pie

Fresh lemon juice and zest brighten the berries, while a little cinnamon and cardamom add warmth without overpowering the fruit. Everything comes together in my signature flaky butter-lard crust.

And because there’s more than one way to finish a great blueberry pie, I’ve included three options: a traditional lattice crust, a classic double crust, or a buttery brown sugar crumb topping. The filling stays the same, so you can choose whichever finish you like best.

Whether you go with flaky butter-lard double crust or buttery crumble, this is the blueberry pie I make when I want to prove that a few thoughtful techniques can turn a classic dessert into something special.

Man-Made Tip: Whenever possible, I measure ingredients in grams. It’s faster, more consistent, and eliminates the guesswork that comes with packed cups, heaping tablespoons, and uneven scoops. If you own a kitchen scale, now’s the time to use it.

Award-Winning Blueberry Pie

My Maryland State Fair award-winning blueberry pie combines a thick, silky homemade filling with bursts of whole blueberries, fresh lemon, and warm spices. Choose a flaky lattice crust, classic double crust, or buttery brown sugar crumb topping.

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Prep Time 35 minutes mins

Cook Time 1 hour hr 10 minutes mins

Cooling Time 4 hours hrs

Total Time 5 hours hrs 45 minutes mins

Servings 8 Slices

Course: Dessert

Cuisine: American

Ingredients Instructions Notes

Ingredients

  

Pie Crust

• 1 unbaked 9-inch pie crust Use my Signature Butter-Lard Pie Crust
• 1 additional crust for a lattice or full double-crust topping optional

Blueberry Filling

• 135 g granulated sugar ⅔ cup
• 16 g cornstarch 2 tbsp
• 31 g all-purpose flour ¼ cup
• ⅛ tsp kosher salt
• 60 g water ¼ cup
• 430 g fresh blueberries 3 cups, for cooking
• 1 tbsp unsalted butter
• 2 tbsp fresh lemon juice
• ¼ tsp ground cinnamon
• ⅛ tsp ground cardamom
• 2 g lemon zest 1 tsp
• 286 g fresh blueberries 2 cups, for folding in

Brown Sugar Crumb Topping (Optional)

• 125 g all-purpose flour 1 cup
• 145 g packed light brown sugar ⅔ cup
• ¼ tsp ground cinnamon
• ¼ tsp kosher salt
• 113 g cold unsalted butter cubed (1 stick)

Egg Wash (For Pastry Toppings)

• 1 large egg
• 1 tbsp milk

Optional Finishing Sugar

• Coarse sugar For sprinkling over the lattice or double crust

Instructions

 

Make the Blueberry Base

1. In a medium saucepan, whisk together the sugar, cornstarch, flour, and salt.
2. Whisk in the water until smooth.
3. Add the first 430g (3 cups) of blueberries. Cook over medium-high heat, stirring frequently, until the berries begin to burst and the filling thickens and bubbles, about 8–10 minutes.
4. Remove from the heat.
Man-Made Tip: Instead of cooking all of the blueberries, I only cook the first batch. After the filling cools, I fold in the remaining fresh blueberries. This gives the pie a thick, sliceable filling with bursts of fresh blueberry flavor instead of a texture that's completely jam-like.

Finish the Filling

1. Stir in the butter, lemon juice, cinnamon, cardamom, and lemon zest until the butter has melted completely.
2. Transfer the filling to a bowl and place over an ice bath. Stir occasionally until the filling is no longer hot.
3. Gently fold in the remaining 286g (2 cups) fresh blueberries.

Prepare the Crust

1. Roll out the bottom crust and fit it into a 9-inch pie plate. Keep chilled until ready to fill.
2. Preheat the oven to 425°F (220°C).
3. Spoon the cooled blueberry filling into the prepared crust.

Choose Your Topping

Option 1: Lattice Crust

1. Roll out the second crust and cut into even strips. Arrange the strips over the filling in a lattice pattern.
2. Trim and seal the edges, then crimp as desired.
3. Whisk together the egg and milk. Brush lightly over the exposed pastry and sprinkle with coarse sugar, if desired.

Option 2: Classic Double Crust

1. Roll out the second crust and place it over the filling.
2. Trim, seal, and crimp the edges. Cut several vents in the top crust to allow steam to escape.
3. Brush with egg wash and sprinkle with coarse sugar, if desired.

Option 3: Brown Sugar Crumb Topping

1. In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt.
2. Add the cold, cubed butter. Work it into the dry ingredients with a pastry cutter or your fingertips until the mixture forms coarse, uneven crumbs.
3. Sprinkle the crumb topping evenly over the blueberry filling without packing it down. Leave the filling loosely covered rather than pressing the crumbs into a solid layer.

Chill and Bake

1. Refrigerate the assembled pie for 15–20 minutes.
2. Place the pie on a baking sheet to catch any bubbling juices.
3. Bake at 425°F (220°C) for 25 minutes.
4. Reduce the oven temperature to 375°F (190°C) without opening the oven door.
5. Continue baking for approximately 40–50 minutes, or longer as needed, until the blueberry filling bubbles thickly near the center and the topping is golden brown. Crumb-topped pies may require additional baking time. If the crust or crumble browns too quickly, loosely cover with aluminum foil and continue baking until the filling is fully cooked.

Cool

1. Transfer the pie to a wire rack and cool for at least 4 hours before slicing. The filling will continue to set as it cools.

Notes

Two-Stage Filling: Cooking the blueberries in two batches creates a thick, sliceable filling while preserving the texture and flavor of whole berries.

Fresh or Frozen Blueberries: Fresh blueberries are my preference, especially for the second addition. Frozen berries can be used, but they may release more moisture and require additional cooking time.

Choosing a Topping: A lattice crust gives the pie its classic appearance, a full double crust delivers extra flaky pastry, and the brown sugar crumb topping adds a buttery, caramel-like finish.

Crumb Topping: Use cold butter and leave the mixture in coarse, uneven pieces. For blueberry pie, I prefer a lighter touch of cinnamon so the fruit remains the star.

Baking: Don’t rely on crust color alone. The filling should bubble through the center before the pie comes out of the oven. Protect the pastry or crumb topping with foil if it browns too quickly.

Cooling and Storage: Cool for at least 4 hours before slicing. Store the cooled pie covered in the refrigerator for up to 4 days.