Best Blueberry Patriotic Pie Recipe

This Blueberry Pie has been a family favorite for years — bright, buttery, and baked until golden with my signature star crust. The recipe began decades ago in my well-loved Williams Sonoma Pie & Tart Cookbook, and over time, I’ve adapted it to make it my own. What hasn’t changed is that classic combination of juicy blueberries, hint of lemon, flaky crust, and the smell that fills the kitchen every summer.

The Best Blueberry Pie Recipe. Simply the best blueberry pie ever! Loaded with fresh, healthy blueberries and a hint of lemon this recipe will earn its place as a family favorite. Even better the blueberries taste like fruit, not overly sweet jam. It’s a keeper!

Pie of any kind is a hit here on the ranch. “Hot pie and cold pie” are laughingly the most popular choices. We even had a pie table at our wedding reception. The tradition continues with the Park County Cattle women pie fundraiser at our annual bull sale in February. Montana is pie country!

It’s no question that blueberry pie can be tricky. Many recipes have a jam or jelly like sweet consistency in the filling. Not this blueberry pie recipe! It is amazing. The fruit retains it tart flavor. Is it the hint of lemon? Or cinnamon? You will have to taste it and report back.

Better yet, make this blueberry pie year round with frozen blueberries. Fresh or frozen, who can tell? I always have a Costco bag of frozen blueberries in the freezer just in case I need a fruit pie at a moment’s notice. This is my “Go-To” fruit pie recipe.

A blueberry pie to rock your “pie-loving” world! Enjoy!

INGREDIENTS:

Pie Dough

• 2 unbaked pie dough

Blueberry Pie Filling

• 4 cups blueberries
• 1 Tablespoon lemon juice
• 3/4 cup sugar
• 3 Tablespoons cornstarch
• 1/2 teaspoon lemon zest
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1 Tablespoon butter

Egg Wash

• 1 egg
• 1 Tablespoon water
• Sugar for dusting pie crust.

DIRECTIONS:
Pie Crust

1. Prepare one 9" pie crust in pie plate, chill until ready to use.
2. Roll out remaining pie crust and using cookie cutter, cut shapes.

Blueberry Pie Filling

1. Preheat Oven at 375 degrees F.
2. In a large bowl, combine the blueberries and lemon juice.
3. Add sugar, cornstarch, lemon zest, salt and cinnamon.
4. Mix gently to combine.
5. Pour blueberry mixture into prepared pie crust.
6. Dot top with cold, unsalted butter cut into small pieces.
7. Arrange pie dough shapes on top of pie.
8. In a small bowl, beat together egg and water.
9. Brush pie crust with egg wash.
10. Sprinkle with sugar.
11. Refrigerate pie 20-30 minutes prior to baking.
12. Bake at 375 degrees F for 50-60 minutes.
13. Remove from oven when crust is golden and filling is bubbling.
14. Cool completely, 1-2 hours to set.

Recipe inspired by the Williams Sonoma Pie & Tart Cookbook (original Blueberry Pie recipe available HERE). Adapted and photographed by Susan Richards Felton for Personal Rancher