10-Inch Blueberry Pie Recipe: Bursting With Juicy Fruit and Buttery Lattice Crunch

This 10-inch blueberry pie recipe delivers all the classic comfort of a bakery-style dessert with a juicy, bubbling blueberry filling that practically melts in your mouth.

The secret lies in balancing sugar and thickener just right—too little and it’s a soggy mess; too much and you lose that perfect, syrupy texture.

I’ve tested this recipe dozens of times, refining it to ensure every slice has that signature lattice crust crunch and a filling so vibrant it looks like summer in a pie dish.

The beauty of this recipe is its flexibility: you can use a homemade crust for that rustic, flaky perfection or opt for store-bought dough when you’re short on time. The lattice topping isn’t just decorative—it creates those coveted air pockets while keeping the filling warm and gooey.

And with a 30-minute prep and 50-minute bake, it’s a manageable weekend project that still feels special enough for company.

What sets this pie apart is the juicy, not mushy filling—achieved by tossing blueberries with just enough sugar and cornstarch to thicken without turning the fruit into a paste. The lattice crust adds a delicate crunch that contrasts beautifully with the tender, bubbling berries underneath.

Serve it warm with a scoop of vanilla ice cream, and you’ll have a dessert that tastes like nostalgia and hard work paid off.

Whether you’re baking for a family gathering or just craving a classic dessert, this pie delivers restaurant-quality results with a homemade touch. The lattice isn’t just for looks—it traps steam, keeping the filling hot and juicy right up to the last bite. Let’s get to the recipe!

Ingredients for 10 inch blueberry pie

Juicy blueberries, flaky crust, and a lattice that traps all the steam for that perfect bite.

Blueberries are the star here—wild Maine blueberries if you can find them, but any fresh berries work. Trader Joe's usually has great prices, but check your local farmers market for peak season deals. The sugar-to-cornstarch ratio is critical: too much cornstarch makes the filling gluey, too little and it'll be watery. I always weigh my blueberries (4 cups fresh = about 1.5 lbs) to ensure consistency. For the crust, store-bought pie dough is a lifesaver when you're short on time, but homemade is worth the extra effort—just make sure it's chilled before rolling.

No fresh blueberries? Frozen work perfectly—just don't thaw them first. Running short on cornstarch? Arrowroot powder at the same amount gives identical results. The lattice can feel intimidating, but it's just strips of dough—no special skills needed. Pillsbury pie crust is my go-to for store-bought, but Whole Foods' organic dough has the best flakiness. If you're making this ahead, the filling can sit overnight in the fridge (just add a splash of water to thin if needed), and the crust can be pre-rolled and frozen for up to 2 weeks.

This pie tastes even better the next day—3-4 days in the fridge with a damp towel over it keeps the crust fresh. Freeze for up to 3 months by wrapping tightly in plastic. I always make an extra lattice crust to freeze for future pies—Costco sells frozen dough in bulk if you're planning ahead. Serve warm with vanilla ice cream, and save the leftovers for breakfast the next morning. The filling keeps well for 2 days in the fridge if you want to make it ahead of time.

Step-by-step instructions for 10-Inch blueberry pie

Here's how to create a pie with juicy blueberries and that perfect buttery lattice crust.

In a large bowl, combine the 4 cups fresh blueberries, 1.5 cups granulated sugar, 0.33 cup cornstarch, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract. Gently stir until the sugar and cornstarch dissolve completely—this prevents a gummy filling later. The mixture should look like a thick, glossy syrup with whole berries distributed evenly.

Let the filling sit at room temperature for 15-20 minutes while you prepare the crust. This resting time allows the berries to release some juices, which helps create that signature thick, jammy texture when baked. If you're using frozen blueberries, make sure they're completely thawed before mixing.

In a food processor, pulse the 1 cup cold unsalted butter (cut into cubes) with the 2.5 cups all-purpose flour and 0.5 teaspoon salt until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial—it creates flaky layers that melt in your mouth. Transfer the dough to a bowl and gently mix in 2 tablespoons ice water until the dough just comes together.

Divide the dough in half and shape each portion into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour. Chilling prevents the dough from shrinking during baking and makes it easier to roll out. While the dough rests, preheat your oven to 375°F—this temperature ensures a golden crust without burning.

Roll out one dough disk on a lightly floured surface to fit a 10-inch pie dish, leaving a 1-inch overhang all around. Carefully transfer the dough to the pie dish and trim the edges, leaving the overhang intact. Press the dough gently into the dish, including the sides, to create a smooth base. Freeze the crust for 15 minutes while you prepare the egg wash.

In a small bowl, whisk together the 1 whole large egg and 0.25 cup heavy cream for the egg wash. Brush this mixture over the chilled crust, leaving a small border at the edges. This creates a beautiful golden finish and helps seal the crust to prevent sogginess. Pour the blueberry filling into the crust, mounding it slightly in the center.

Roll out the second dough disk on a floured surface to about 1/8-inch thickness. Using a sharp knife or pizza cutter, cut the dough into 1-inch wide strips. Arrange 6 strips vertically with 1/2-inch gaps between them, pressing lightly where they touch the bottom crust. Sprinkle 0.25 cup granulated sugar evenly over the strips.

Now add the remaining 6 strips horizontally, crossing over the vertical strips to form the classic lattice pattern. Press the edges gently to seal the lattice to the bottom crust. Brush the lattice with the remaining egg wash, focusing on the exposed dough areas. This ensures even browning and adds to the visual appeal.

Place the assembled pie on a baking sheet lined with parchment paper to catch any drips. Bake in the preheated 375°F oven for 45-50 minutes, until the crust is deep golden brown and the filling is bubbling vigorously. The edges should look crisp, and the lattice should have a delicate, crispy texture.

Remove the pie from the oven and let it cool for at least 2 hours before slicing. This resting period allows the filling to set properly and prevents the juices from running everywhere. Serve warm with vanilla ice cream or whipped cream for the ultimate experience—each bite should deliver that perfect balance of juicy blueberries, sweet-tart filling, and buttery lattice crunch.

Serving suggestions for leftovers

Classic Ice Cream Pairings

Warm blueberry pie begs for a scoop of vanilla ice cream—the creamy sweetness balances the tart berries perfectly. I always use Blue Bell Homemade Vanilla for its rich, smooth texture.

For a twist, try Lemon Sorbet to cut through the richness or coffee ice cream for a sophisticated pairing. 🍦

Whipped Cream & Berries

Freshly whipped heavy cream with a pinch of vanilla sugar adds a light, airy contrast. Top each slice with a dollop and a few fresh blueberries for a pop of color.

For extra flair, drizzle with warm blueberry compote—simply simmer 1 cup blueberries, 1 tbsp sugar, and 1 tsp lemon juice for 5 minutes—and strain before drizzling.