10-Inch Blueberry Pie Recipe: Bursting With Juicy Berries and Perfectly Lattice Crust

This 10-inch blueberry pie recipe delivers the perfect balance of flaky crust and juicy, bubbling berries that make every slice irresistible. 🌟 The secret lies in a lattice crust that keeps the filling tender while allowing steam to escape, creating that signature golden, caramelized finish.

I've perfected this recipe over years of baking, ensuring the berries stay vibrant and the crust remains crisp yet tender—no soggy bottoms here.

The filling starts with a mix of fresh blueberries and a touch of cornstarch to thicken without losing that natural fruit flavor. A simple streusel topping adds texture and a hint of sweetness, while a sprinkle of cinnamon ties everything together.

Baking at 375°F for 45 minutes ensures a golden crust and a filling that's just set—not mushy or undercooked.

What you'll end up with is a pie that looks as stunning as it tastes: a lattice crust with delicate openings revealing the juicy, deep purple-blueberry filling beneath.

The aroma alone will have everyone gathering around the kitchen, and each bite delivers that perfect mix of sweet, tart, and buttery richness.

Serve warm with a scoop of vanilla ice cream or whipped cream for the ultimate dessert experience. This recipe makes 8 servings, so you'll have leftovers for days—or plan ahead and make it for a crowd. Let's get baking!

Ingredients for 10 inch blueberry pie

Fresh berries, buttery crust, and a lattice that's pure magic—this is your ultimate blueberry pie kit.

Blueberries are the star, so grab the freshest you can find—local farmers markets or Trader Joe's have the juiciest. Look for deep purple berries that bounce back when squeezed (none of that mushy, sad stuff). The butter matters too—Plugrá or Land O'Lakes unsalted are my go-tos for that perfect flakiness. For the crust, chill your butter cubes for at least 30 minutes before mixing—this is non-negotiable for that signature flaky texture. And if you're feeling fancy, King Arthur Flour makes the best all-purpose for pie crusts.

No fresh blueberries? Frozen work perfectly—just don't thaw them first. Running low on cornstarch? Arrowroot powder at the same amount is a great swap. The streusel topping is where you can get creative—add chopped pecans or oats if you're feeling adventurous. Short on butter for the streusel? Coconut oil works too (it's solid at room temp). And if you're making this ahead, bake the crust blind with pie weights or dried beans to keep it from puffing up when you add the filling later.

This pie tastes even better the next day—3-4 days in the fridge, sealed tightly. For freezing, slice it first, then wrap each piece in plastic wrap and store in a freezer bag for up to 3 months. Reheat slices in a 350°F oven for 10-15 minutes until warm and crispy. Pro tip: Brush the top with a little apricot jam glaze before serving—trust me, it's a game-changer. And if you're making this for a crowd, double the filling and use two 9-inch crusts instead.

Step-by-step instructions for juicy blueberry pie with lattice crust

Here's how to create a showstopping pie with a flaky crust and berries so juicy they burst at every bite.

In a large bowl, combine the 2.5 cups all-purpose flour, 0.5 tsp salt, and 0.75 cup granulated sugar. Cut in the 1 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial for flaky layers.

Add the 1 whole large egg and 1 tsp vanilla extract, then gradually mix in the 0.33 cup ice water just until the dough comes together. Divide the dough into two equal portions, flatten into discs, wrap in plastic, and chill for at least 1 hour. Chilling prevents shrinking and makes rolling easier—don't skip this!

In a large bowl, gently toss the 5 cups fresh blueberries with the 1.25 cups granulated sugar, 0.33 cup cornstarch, 1 tsp ground cinnamon, and 2 tbsp lemon juice. The lemon juice brightens the berries and prevents them from turning mushy. Mix just until combined—you want the sugar to coat each berry evenly without crushing them.

Let the filling sit for 15 minutes at room temperature. This allows the juices to start releasing, ensuring maximum flavor and juiciness when baked. If using frozen berries, thaw them first and drain any excess liquid to avoid a soggy pie.

Preheat your oven to 375°F. Roll out one dough disc to fit a 10-inch pie dish, leaving a ½-inch overhang all around. Trim the excess dough, leaving the overhang intact. Pour in the blueberry filling, mounding it slightly in the center—this prevents a flat-topped pie.

Roll out the second dough disc and cut it into ½-inch wide strips for the lattice. Arrange strips in a crisscross pattern over the filling, leaving a ½-inch border around the edges. Fold the bottom crust's overhang up and over the lattice, pinching edges to seal. Brush the lattice with a beaten egg wash for a golden finish.

Place the pie on a baking sheet (to catch any drips) and bake for 50-60 minutes until the crust is deep golden brown and the filling bubbles vigorously. The filling should be thickened but still juicy—if it looks too runny after 40 minutes, tent with foil to prevent over-browning.

For the perfect doneness, check the filling's consistency: it should be thick enough to hold its shape when shaken gently, but still glisten with juices. Let the pie cool for at least 2 hours before slicing—this resting time allows the juices to set and the crust to firm up.

Slice the pie into 8 equal wedges using a sharp knife dipped in hot water. Serve warm with a scoop of vanilla ice cream to balance the tart-sweet filling. The contrast of warm pie and cold ice cream creates an unforgettable experience—just be prepared for requests for seconds!

Troubleshooting great 10 inch blueberry pie

Crust Too Tough?

If your crust turns out dense instead of flaky, the butter wasn't cold enough when mixed. Chill your 1 cup cold unsalted butter for at least 30 minutes before cutting it into the flour.

Also, avoid overworking the dough—mix just until it comes together. I've learned the hard way that overmixing develops gluten, which makes the crust tough. 🧈

Filling Too Runny

For a thickened filling without losing juiciness, ensure you're using 5 cups fresh blueberries (not frozen unless thawed and drained). The 0.33 cup cornstarch should be mixed thoroughly with the sugar before tossing with berries.

If it's still too thin after baking, simmer any leftover filling on the stovetop with 1 tbsp cornstarch mixed with water until thickened. 🍋