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

This 10-inch blueberry pie recipe delivers the perfect balance of a crispy lattice crust and juicy, bubbling blueberry filling that tastes like summer in every bite. The secret lies in a buttery, flaky crust that holds its shape while the filling develops a thick, syrupy consistency—no soggy bottoms here.

I’ve perfected this recipe over years of testing, ensuring the berries stay plump and the crust stays golden and flaky, even at the edges.

The filling starts with a mix of fresh blueberries, sugar, and a touch of cornstarch to thicken it just right, while a splash of lemon juice brightens the flavor. A double-crust lattice isn’t just for looks—it creates steam pockets that keep the berries juicy while adding that iconic rustic charm.

Baking at 375°F for 50-60 minutes ensures a deep-dish texture with a caramelized top, but the filling stays tender, not mushy.

What makes this recipe stand out is the foolproof technique for a sturdy crust and a filling that doesn’t leak or turn to mush. The lattice design isn’t just decorative—it’s functional, allowing heat to circulate while keeping the berries intact.

Serve it warm with a scoop of vanilla ice cream or whipped cream for the full experience, or let it cool slightly for clean, mess-free slices.

Whether you’re baking for a family gathering or treating yourself to a classic dessert, this pie delivers restaurant-quality results with a homemade touch. The lattice isn’t just pretty—it’s the key to that perfect crispy-yet-tender texture that makes every slice worth savoring. Let’s get baking!

Ingredients for 10 inch blueberry pie

These 11 ingredients create the perfect balance of buttery crust and juicy berries for your 10-inch pie.

The butter matters most here—use European-style if you can find it, but any good unsalted works. Kirkland Signature or Plugrá are my go-tos, but store-brand sticks work fine. Keep it cold when cutting into cubes—warm butter makes for a greasy crust. The blueberries should be fresh, firm, and vibrant; frozen berries work too, but toss them in a bit of cornstarch first to prevent bleeding. For the lattice, cut strips evenly—a ruler helps. The difference between a pretty lattice and a messy one is all in the precision here.

No vanilla extract? 1 tsp vanilla sugar works in a pinch, though it's not identical. Short on cornstarch? Arrowroot powder at the same amount thickens just as well. The lemon juice can be swapped for bottled if needed, but fresh is always better—Meyer lemons add a floral note. For a deeper berry flavor, add 1 tsp of blueberry jam to the filling. The dough requires ice water for the perfect consistency; don't skip it. If your kitchen's warm, chill the dough for 30 minutes before rolling.

Store the crust dough wrapped in plastic for up to 2 days—it keeps better than you'd think. The filling can be made ahead and refrigerated for 24 hours, but don't let it sit too long or it'll get watery. Once baked, pies keep for 3-4 days at room temperature, or 3 months frozen. For freezing, wrap tightly in plastic and foil. Reheat slices in a 350°F oven for 10 minutes to restore that fresh-from-the-oven warmth.

Step-by-step instructions for blueberry pie with crispy lattice

This method delivers a perfect balance of juicy blueberries and a golden, crisp lattice top every time.

In a large bowl, combine the 4 cups fresh blueberries with the 1.5 cups granulated sugar and 0.25 cup light cornstarch. Stir gently to coat the berries evenly. The cornstarch helps thicken the filling and prevent a runny pie.

Add the 0.25 cup lemon juice and 1 tsp vanilla extract, mixing just until combined. The lemon juice brightens the berries while the vanilla adds depth. Taste the mixture and adjust sweetness if needed—some berries are naturally sweeter than others. Cover and refrigerate until ready to use.

In a food processor, pulse the 2.5 cups all-purpose flour, 0.5 tsp salt, and 0.25 tsp ground black pepper until combined. Add the 1 cup cold cubed unsalted butter and pulse until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. This texture is crucial for a flaky crust.

Gradually add the 0.33 cup ice water, 1 tablespoon at a time, pulsing after each addition until the dough just comes together. The dough should hold when pressed but not be sticky. Divide into two equal discs, wrap in plastic, and chill for at least 1 hour. Chilling prevents the dough from shrinking during rolling.

Preheat your oven to 375°F. On a lightly floured surface, roll out one dough disc into a 12-inch circle, about 1/8-inch thick. Transfer to a 10-inch pie dish, trimming any excess dough. Press the edges firmly against the rim to create a seal.

Pour the blueberry filling into the crust, mounding it slightly in the center. The filling should come almost to the top edge. Roll out the second dough disc into a 12-inch square. Cut into 1-inch strips for the lattice pattern. Arrange strips in a crisscross pattern over the filling, leaving a 1-inch border around the edges. Brush the lattice with a beaten egg to help it brown.

Place the pie on a baking sheet lined with parchment paper to catch any drips. Bake for 45-50 minutes until the crust is deep golden brown and the filling is bubbling gently. The lattice should be crisp but not burnt.

Remove from the oven and let cool for 2 hours before slicing. This resting time allows the filling to set properly and prevents a runny pie. Serve warm with vanilla ice cream for the ultimate experience—juicy berries bursting through the crisp lattice with every bite.

Wine and beer pairings for these flavors

White Wine Pairings

A crisp, dry Sauvignon Blanc from New Zealand or California is my go-to pairing for this blueberry pie. The bright acidity and citrus notes cut through the richness of the butter crust while complementing the berries' natural sweetness.

Look for a bottle with 12-14% ABV—something like Kim Crawford or Oyster Bay works beautifully. Serve slightly chilled at 45-50°F to enhance the wine's refreshing qualities. 🍷

Rosé Wine Options

For a lighter, more versatile pairing, try a dry rosé with subtle berry undertones. A Provence-style rosé like Whispering Angel or Château d'Esclans mirrors the blueberries' flavor without overpowering them.

The pale hue and delicate floral notes create a stunning visual contrast against the pie's golden crust. Serve at 50-55°F for the perfect balance of sweetness and acidity.

Sparkling Wine Magic

Don’t underestimate the power of Prosecco or Cava when serving blueberry pie. The effervescence cleanses your palate between bites, making each slice taste even fresher. A dry Prosecco like La Marca Prosecco or a Spanish Cava from Freixenet adds a festive touch to any dessert table.

Chill thoroughly to 40-45°F for optimal enjoyment.

Beer Pairings

For beer lovers, a Belgian-style witbier is a fantastic match. The Corona Extra or Hoegaarden with their citrusy, spiced notes enhance the pie’s berry flavors. Alternatively, a honey lager like Allagash Honey Farmer adds a subtle sweetness that pairs beautifully with the blueberries.

Serve both at 45-50°F to highlight their crisp, refreshing qualities. 🍺

Coffee or Tea Pairings

If you prefer non-alcoholic options, a strong brewed coffee with a splash of cream complements the pie’s richness. For a lighter choice, Earl Grey tea with its bergamot notes adds an aromatic contrast.

Both options work well when served at room temperature, allowing the flavors to meld without overwhelming the pie’s natural sweetness.

Frequently asked questions