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If you’re looking for a dessert that practically screams “summer,” you need to make this irresistibly good Wild Blueberry Pie! Buttery homemade pie crust and sweet wild blueberry filling come together to create the perfect thick slice of heaven.

A spatula is lifting a piece of pie from the baking dish.
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Turns out, you don’t need to travel to Maine to enjoy the best blueberry pie! This wild blueberry pie recipe, while pretty simple, delivers what’s truly the best blueberry pie I’ve ever had. I mean, when it comes to pizzas and pies, it doesn’t get much better than deep dish.

This wild blueberry filling is all natural and doesn’t have all those preservatives that the cans do, and you can taste the difference in freshness. Honestly, this pie is so good, you can practically smell the difference too! It’s worth it to note that even though store-bought pie crust and filling may be easier, it’s so worth the extra effort to make everything homemade. When you’re ready to serve, don’t forget to serve with a big scoop of ice cream or whipped cream!

Recipe Tips

  • If using fresh berries, keep your baking time closer to the 40 minute mark, and increase the bake toward the 50 minute mark if using frozen berries.
  • Pie dough is easiest to handle when cold and firm. If needed, refrigerate at the crumb or dough in between steps. You can substitute 2 tablespoons of flour for the cornstarch in the filling if needed.
  • The lattice topping is beautiful, but completely optional. Alternatively, you can place the 2nd rolled dough sheet over the filling and cut 3 slits into the middle before placing your pie into the oven, to allow air to escape while baking.
  • To prevent the braided or scalloped edge from burning, cover the edges of the pie with foil before baking.
  • This recipe can also be made in a 9-inch square pan or a regular 8-9 inch round pie dish. To serve a larger crowd, double the recipe and use a 9×13 inch casserole dish.
A fork is plunged into a piece of blueberry pie.

Storage Instructions

In an airtight container in the fridge, any leftover wild blueberry pie you have will stay fresh for approximately 4-5 days. I LOVE having leftovers of this pie to treat myself to all throughout the work week! Reheat it right in the microwave until warmed through.

5 from 1 vote

Deep Dish Wild Blueberry Pie

Buttery homemade pie crust and sweet blueberry filling come together to create the perfect thick slice of heaven.
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 9


For the pie crust:

  • 2 cups (250 g) all-purpose flour, spooned and leveled
  • cup (151 g) cold butter, 10 ⅔ tablespoons
  • ½ teaspoon kosher salt
  • 6-7 tablespoons ice water

For the filling:

  • 6 cups (888 g) wild blueberries
  • cup (133 g) sugar
  • Zest of 1 lemon
  • ¼ cup (32 g) cornstarch


  • 1 egg, beaten
  • Splash of heavy cream or water
  • 2 tablespoons sugar
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  • In a large bowl, stir together the flour and salt.
  • Cut or grate the butter into small pieces into the flour mixture.
  • Use a pastry blender or sturdy fork to combine the butter and flour until the mixture becomes crumbly.
  • Mix the ice water into the bowl a tablespoon at a time until the mixture begins to form a dough.
  • Separate the dough into two equal portions. Form the dough portions into discs, then wrap them in plastic wrap and refrigerate for at least 30-60 minutes.
  • Preheat your oven to 350 °F (177 °C)
  • Remove one disc of the pie crust and place it onto a well-floured surface. Roll the dough out into a 10-11" square, roughly ⅛ inch thick.
    flattening out pie crust dough with a pastry tool
  • Carefully drape the rolled dough over an 8×8 square cake pan or casserole dish, then press the dough into the bottom and sides of the pan. Use a knife to cut off any excess dough hanging over the edges of the pan.
  • Use a fork to prick the dough all over in order to allow trapped air to escape from under the crust as it bakes. Line the crust with aluminum foil and fill with pie weights, uncooked rice, or beans, then bake for 10-12 minutes.
    holes poked throughout dough in bottom of baking dish

For the filling:

  • Add the blueberries, sugar, lemon zest, and cornstarch to a bowl. Toss with a spoon or fork to coat the berries evenly.
    lemon zest, granulated sugar, and wild blueberries in a clear bowl
  • Remove the par-baked pie crust from the oven and discard the pie weights. Spoon the blueberry filling mixture into the crust. Spread the filling evenly using a spoon.
  • Remove the other pie crust disk from your refrigerator and, again, roll it into a square over a well-floured surface.
  • Using a sharp knife or pastry cutter, slice the dough into long strips, about ½-¾ inch wide.
  • Arrange the pastry strips over the blueberry pie filling and weave them into a lattice topping. Use a knife to cut off any over-hanging dough. Add a braid around the edges or create a scalloped edge if desired.
    pastry dough strips draped over baking dish in a lattice design
  • Beat the egg and cream or water together, then gently brush the mixture over the top of the pie crust. Generously sprinkle the additional sugar over top.
    a red silicone pastry brush is brushing the top of the lattice design with egg wash
  • Bake for 40-50 minutes or until the crust is golden brown and the filling is bubbly. Cut into squares and serve


Serving: 1slice, Calories: 366kcal, Carbohydrates: 56g, Protein: 4g, Fat: 15g, Saturated Fat: 9g, Trans Fat: 1g, Cholesterol: 54mg, Sodium: 259mg, Potassium: 117mg, Fiber: 3g, Sugar: 27g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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