Anna Olson's Blueberry Pie Recipe: Bursting Berries and Crispy Lattice Top

Anna Olson's blueberry pie recipe delivers that perfect balance of juicy, bursting berries and a golden, crispy lattice top—just like Grandma used to make. The secret lies in a well-balanced filling that thickens just enough to hold those plump blueberries while staying tender, paired with a flaky crust that stays crisp even after baking. I've perfected this recipe over years of testing, ensuring every slice is a home run.

The filling starts with fresh blueberries tossed in a touch of sugar and cornstarch to create that signature thick, jammy texture without turning gluey. A splash of lemon juice brightens the flavors, while a sprinkle of cinnamon adds warmth.

The lattice crust isn't just decorative—it creates pockets of steam that keep the berries juicy while giving you that classic pie look. This recipe walks you through making the crust from scratch, but don't worry if you prefer store-bought—it works beautifully too.

What you'll end up with is a pie that's crisp on top, tender on the bottom, and packed with blueberries that burst with every bite.

The aroma alone will have your kitchen smelling like a summer berry patch, and the contrast of warm crust and cool filling makes it impossible to stop at one slice. Whether you're baking for a family gathering or treating yourself to a classic dessert, this pie delivers every time.

Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the full experience. The lattice design makes it look impressive without requiring advanced skills—just follow the simple steps, and you'll have a showstopping dessert that tastes even better than it looks.

Let's get baking!

Ingredients for anna olson blueberry pie

Fresh berries, flaky crust, and a touch of summer in every bite—here's what you need.

Blueberries are the star, so grab the freshest you can find—those deep, vibrant ones at the farmers market or the pre-washed packages at Whole Foods work perfectly. If you're using frozen, thaw them first and drain any excess liquid. For the crust, cold butter is non-negotiable—cut it into small cubes and keep it in the freezer until ready to use. I like to use King Arthur flour for the crust—it gives that tender, flaky texture. If you're short on time, Pillsbury pie crust works too, but making it from scratch makes all the difference.

No cornstarch? Arrowroot powder at the same amount works just as well. Short on lemon juice? Lemon zest plus a splash of vinegar gives similar brightness. The cinnamon can be swapped for vanilla extract or cardamom if you're feeling adventurous. For the crust, if you don't have ice water, a few ice cubes plus a splash of cold water will do. The lattice pattern is easier than it looks—just cut strips and weave them like a basket. No need to stress about perfect seams; it's all about that rustic charm.

Store the filling in the fridge for up to 2 days before baking—it actually tastes better after the flavors meld. The crust dough can be wrapped in plastic and kept in the fridge for 2 days or frozen for 3 months. Once baked, the pie stays fresh for 4 days at room temperature or 1 week in the fridge. I like to reheat slices in the oven for 5 minutes at 350°F to bring back that crispy crust. Leftovers freeze beautifully—just wrap tightly and thaw overnight in the fridge.

Step-by-step instructions for Anna Olson's blueberry pie

Here's how to create Anna Olson's signature blueberry pie with a lattice crust that's crispy and golden.

In a large bowl, gently combine the 5 cups fresh blueberries with the 1.5 cups granulated sugar, 0.5 cup all-purpose flour, 0.25 cup cornstarch, 2 tbsp lemon juice, 1 tsp ground cinnamon, and 0.5 tsp salt. Mix just until the sugar dissolves and the berries are evenly coated—you want to preserve their shape, not mash them.

Transfer the mixture to a 9-inch pie dish and spread it evenly, pressing down gently to create a compact layer. This helps prevent the berries from floating to the top during baking. The filling should look thick but not dry—if it seems too loose, add 1-2 tbsp more flour to help thicken it.

Cut the 1 cup unsalted butter into small cubes and place them in a large bowl. Add the 2.5 cups all-purpose flour and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. This texture is key for a flaky crust.

Drizzle in the 0.5 cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Be careful not to overmix—just combine until it forms a shaggy mass. Turn the dough onto a lightly floured surface and knead it 4-5 times until smooth. Divide the dough into two equal pieces, flatten into discs, wrap in plastic, and chill in the refrigerator for at least 1 hour (or up to 2 days).

Preheat your oven to 375°F. Roll out one of the chilled dough discs on a lightly floured surface into a 12-inch circle—just large enough to cover the pie dish with about 1-inch overhang on all sides. Carefully transfer the dough to the pie dish, pressing it gently into the edges to create a slight rim. Trim the excess dough, leaving about ½-inch border around the edge.

Roll out the second dough disc into a 12-inch square for the lattice top. Cut the square diagonally into 12 strips (about ½-inch wide). Arrange 6 strips horizontally across the pie, spacing them ½-inch apart with their ends resting on the edge of the pie. Fold the ends of each strip over the edge to anchor them, then repeat with the remaining 6 strips vertically, crossing over the horizontal strips to create the classic lattice pattern.

Bake the pie on the middle rack of your oven for 50-60 minutes until the crust is deep golden brown and the filling is bubbling vigorously. The lattice should look crisp and slightly puffed, with no soft spots. If the edges of the crust start to brown too quickly, cover them loosely with aluminum foil.

Remove the pie from the oven and let it cool on a wire rack for at least 2 hours—this is crucial for the filling to set properly. The crust will firm up as it cools, and the juices will thicken into a luscious, slightly syrupy consistency. Serve warm or at room temperature with 1.5 cups vanilla ice cream on the side for the ultimate experience.

Make-ahead tips for this anna olson blueberry pie

Filling Prep Ahead

Mix your blueberry filling up to 2 days ahead and store it in an airtight container in the fridge. The flavors deepen overnight, and the cornstarch has time to fully hydrate for that perfect thick-syrup texture.

I like to cover it with plastic wrap pressed directly on the surface to prevent a skin from forming. When ready to bake, give it a quick stir and let it sit at room temperature for 15-20 minutes before pouring into your crust. 💫

Crust Make-Ahead

The pie crust dough is a game-changer for busy bakers. Wrap it tightly in plastic and refrigerate for up to 2 days or freeze for 3 months. Thaw overnight in the fridge before rolling.

For extra convenience, roll out the lattice strips ahead of time, wrap them in parchment paper, and store in the fridge. Just assemble and bake when you're ready—no last-minute stress. ❄️

Assembled Pie Storage

Assemble your pie (filling + bottom crust) but don't add the lattice top. Cover with plastic wrap and refrigerate for up to 12 hours before baking. This chilling step prevents the filling from leaking through the crust during baking.

When you're ready to bake, add the lattice and proceed with your recipe. The pie will bake beautifully without any filling issues. 🍃

Baked Pie Refresh

If you've baked your pie ahead and want to revive that fresh-from-oven texture, brush the lattice with egg wash** (1 egg + 1 tbsp water) and bake at 350°F for 10-15 minutes. This restores crispiness while keeping the filling warm.