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Deep Dish Wild Blueberry Pie

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

A spatula is lifting a piece of pie from the baking dish.

Turns out, you don’t need to travel to Maine this summer to enjoy the best blueberry pie! This 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.

While it’s easiest to just pop open a tin can of blueberry pie filling, that store-bought stuff can’t hold a candle to this homemade recipe!

This 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!

So even though store-bought pie crust and filling may be easier, it’s so worth the extra effort to make everything homemade. Plus, this recipe is super easy!

After quickly making the dough and filling, you just assemble it, bake it, and enjoy it. You really need to yourself (and impress everyone) with this homemade deep dish blueberry pie this summer!

Powdered sugar is being sprinkled on top of a baked blueberry pie.

Ingredients for wild blueberry pie

For the homemade pie crust, you’ll need:

  • Flour – Be as exact as possible when measuring the 2 cups of pie crust by spooning and leveling it.
  • Butter – I prefer using unsalted butter for this blueberry pie recipe. However, if you like a good sweet and salty combo, use salted butter.
  • Salt – Just a tiny sprinkle of kosher salt is all you need.
  • Water – Ice water is needed, not lukewarm or room temperature water!

To make the sweet blueberry filling, go get some:

  • Blueberries – I used Wyman’s brand wild frozen blueberries because I love their intense flavor and soft texture. You can use regular blueberries if desired, fresh or frozen.
  • Sugar – Plain white granulated sugar is best for this pie filling.
  • Lemon Zest – You only need the zest of one lemon to really help those blueberries burst with flavor!
  • Cornstarch – This ingredient is what makes the pie filling so wonderfully thick and gooey.

Some additional ingredients to have on hand:

  • Egg – You can’t ever have a pie crust without egg wash, can you?!
  • Heavy cream – You’ll need heavy cream (or water) to create the egg wash.
  • Sugar – Sprinkle some extra sugar over the top of the crust for added sweetness.
A fork is plunged into a piece of blueberry pie.

How long will this deep dish wild blueberry pie stay fresh?

In an airtight container in the fridge, any leftover 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 and serve it with a scoop of cold vanilla ice cream. Best. Leftovers. Ever.

Can I use another fruit?

You can, but the baking time and measurements might be different since wild blueberries are tiny vs. other fruit.

Can I use store-bought dough?

You can but there is something about homemade that makes any pie elevated!

The baked blueberry pie has made a purple, juicy mess on a white plate.

Went blueberry picking and not sure what to do with your harvest? I’ve got you covered!

Blueberry Coffee Cake

Lemon Blueberry Cupcakes

Blueberry Banana Bread

Blueberry Pecan Crumble

Lemon Blueberry Tart

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 mins
Cook Time: 50 mins
Total Time: 1 hr 20 mins
Servings: 9
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Ingredients 

For the pie crust:

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

For the filling:

  • 6 cups wild blueberries
  • cup sugar
  • Zest of 1 lemon
  • ¼ cup cornstarch

Additional:

  • 1 egg, beaten
  • Splash of heavy cream or water
  • 2 tablespoons sugar

Instructions

  • 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.
  • Remove one disc of the pie crust and place it onto a well-floured surface. Heat your oven to 350 degrees F.
  • Roll the dough out into a 10-11" square, roughly ⅛ inch thick.
  • 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.
  • To make the filling: Add the blueberries, sugar, lemon zest, and cornstarch to a bowl. Toss with a spoon or fork to coat the berries evenly.
  • 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.
  • 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.
  • Bake for 40-50 minutes or until the crust is golden brown and the filling is bubbly. Cut into squares and serve

Notes

I used Wyman’s brand wild frozen blueberries because I love their intense flavor and soft texture. You can use regular blueberries if desired, fresh or frozen.
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.
Allow the pie to cool slightly, then cut into slices.
Serve with a scoop of vanilla ice cream, a dollop of fresh whipped cream, or eat it as is.
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.

NUTRITION FACTS

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

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.

Course: Dessert
Cuisine: American
Keyword: fruit pie, fruit recipe, pie recipe, summer fruit
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