Classic Double Crust Blueberry Pie

Classic double crust blueberry pie recipe

The Spruce Eats/Julia Hartbeck

Prep: 30 mins
Cook: 40 mins
Total: 70 mins
Servings: 8 servings
Yield: 1 pie
Nutrition Facts (per serving)
600 Calories
20g Fat
102g Carbs
7g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 600
% Daily Value*
Total Fat 20g 26%
Saturated Fat 7g 36%
Cholesterol 52mg 17%
Sodium 360mg 16%
Total Carbohydrate 102g 37%
Dietary Fiber 7g 25%
Total Sugars 57g
Protein 7g
Vitamin C 12mg 62%
Calcium 70mg 5%
Iron 3mg 16%
Potassium 194mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Fresh blueberries are some of the best treasures of summer, and a flavorful cinnamon-spiced blueberry pie will be welcomed by your family and guests. Besides being a delicious fruit, blueberries are called a superfood due to their beneficial nutrients and antioxidants.

You can grow blueberries in your garden or buy them from local growers at a farmers' market in season. You can often find blueberries at your supermarket or warehouse store, although those are unlikely to be locally grown. Look for fresh blueberries that are firm, plump, and don't have a silvery surface. Frozen blueberries are a good choice between blueberry seasons. They are picked at their peak and can be used to make pie all year long.

Use your favorite pie crust recipe or purchased refrigerated pastry to make this recipe. Finish the top crust with an egg wash and sprinkle it with decorating sugar or cinnamon sugar just before baking.


  • 2 pie crusts, homemade or store-bought

  • 1 cup granulated sugar

  • 1/2 cup all-purpose flour

  • 1/4 teaspoon salt

  • 1/2 teaspoon ground cinnamon

  • 1 tablespoon fresh lemon juice

  • 2 teaspoons lemon zest, finely grated

  • 6 cups blueberries, fresh or frozen, thawed, rinsed well

  • 1 tablespoon butter, cut into small pieces

  • 1 egg yolk

  • 1 tablespoon cream, or milk

  • Cinnamon sugar, or vanilla sugar, for garnish

Steps to Make It

  1. Gather the ingredients.

    Ingredients for double crust blueberry pie
    The Spruce Eats/Julia Hartbeck
  2. Heat the oven to 425 F.

  3. If making a homemade pie pastry, prepare and chill it following the recipe instructions.

    Prepare and chill pie pastry
    The Spruce Eats/Julia Hartbeck
  4. In a large bowl, combine sugar, flour, salt, cinnamon, lemon juice, grated lemon zest, and blueberries. 

    Flour and blueberries
    The Spruce Eats/Julia Hartbeck
  5. Roll out half of the pastry.

    Roll out pastry
    The Spruce Eats/Julia Hartbeck
  6. Line a 9-inch pie pan and trim edges.

    Crust in pan
    The Spruce Eats/Julia Hartbeck
  7. Pour the blueberry mixture into the pie crust and dot it with small pieces of butter. 

    Put filling in
    The Spruce Eats/Julia Hartbeck
  8. Roll out remaining pastry to about 1/8-inch thick.

    Roll out remaining dough
    The Spruce Eats/Julia Hartbeck
  9. Cover the filling, and trim, turn the edge under, and crimp the top piece of pastry. 

    The Spruce Eats/Julia Hartbeck
  10. Combine the egg yolk and cream or milk in small bowl; blend well.

    Combine egg yolk and cream
    The Spruce Eats/Julia Hartbeck
  11. Lightly brush the egg-cream glaze over the top crust and sprinkle with cinnamon sugar or vanilla sugar.

    Brush on glaze
    The Spruce Eats/Julia Hartbeck
  12. Cut several vents in the top of the crust to allow steam to escape.

    Cut vents
    The Spruce Eats/Julia Hartbeck
  13. Bake at 425 F for about 40 minutes, or until crust is golden brown.

    Brown pie
    The Spruce Eats/Julia Hartbeck
  14. If the crust is browning too much, use a pie ring or foil ring to protect the edges.

    Use pie ring
    The Spruce Eats/Julia Hartbeck
  15. Allow your pie to cool on a rack before you slice and serve it.

    Allow pie to cool
    The Spruce Eats/Julia Hartbeck


  16. Blueberry pie is delicious with a scoop of vanilla ice cream.

    Scoop of vanilla
    The Spruce Eats/Julia Hartbeck


  • You can make a blueberry pie a day ahead of ​time, if desired. It can simply be covered with foil and stored at room temperature. You can reheat the pie in a 200 F oven for 10 to 20 minutes. Or, you can reheat slice or the whole pie in a microwave-safe dish in the microwave.

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