10-Inch Blueberry Pie Recipe: Buttery Lattice Crust and Bursting Berries

A 10-inch blueberry pie with a buttery lattice crust and juicy berries is the ultimate summer dessert—crisp, flaky, and bursting with flavor in every bite.

The secret lies in a perfectly balanced crust that stays tender while holding its shape, paired with a filling that thickens just enough to coat the bottom without turning to syrup.

I’ve tested this recipe countless times to ensure the lattice stays crisp, the berries stay plump, and the filling achieves that ideal set—no soggy bottoms here.

The crust starts with cold, cut-in butter that creates flaky layers, while the lattice design adds visual appeal and extra crunch. For the filling, a mix of fresh and frozen blueberries ensures even cooking, and a touch of lemon juice brightens the tartness.

Cornstarch thickens the juices without making the pie gummy, so every slice delivers that perfect balance of sweet, tangy, and buttery. This isn’t just pie—it’s a showstopper that tastes even better the next day.

Baking the crust blind before adding the filling prevents shrinking, and brushing the lattice with egg wash gives it that golden, bakery-style finish.

Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream, and you’ve got a dessert that feels like a hug—comforting, nostalgic, and impossible to resist. The best part? It’s foolproof for any skill level, so even first-time bakers can achieve restaurant-quality results.

This recipe scales perfectly for gatherings, but the 10-inch size makes it manageable for weeknight dinners too. The lattice isn’t just decorative—it traps steam, keeping the filling juicy while adding texture.

Whether you’re baking for a holiday table or just craving a classic, this pie delivers on every promise: crisp crust, tender berries, and that unmistakable blueberry aroma filling your kitchen. Let’s get started—your taste buds will thank you.

Ingredients for 10 inch blueberry pie

Buttery crust, juicy berries, and a lattice that stays crisp—here’s your dream 10-inch pie.

The butter is non-negotiable here—cold, unsalted sticks cut into flour create those perfect flaky layers. I grab Land O’Lakes or Plugrá from the grocery store freezer section, but any good-quality brand works. The lattice strips need to be 1/2-inch wide, so use a pizza cutter or ruler for precision. Fresh blueberries are ideal, but frozen work perfectly too—just don’t thaw them first. The mix of fresh and frozen ensures even cooking and that signature burst of juicy berries in every bite. Pro tip: Toss the berries with sugar and cornstarch before adding to the crust—this prevents sinking.

No vanilla extract? Vanilla bean paste works too, or even a pinch of ground vanilla bean. Short on cornstarch? Arrowroot powder at the same amount thickens just as well. The egg wash is what gives that golden, bakery-style finish—don’t skip it! For extra shine, add a splash of heavy cream to the egg wash. If you’re baking ahead, make the crust and filling separately, then assemble just before baking. This keeps everything fresh and prevents a soggy bottom. The lattice? It’s not just for looks—it traps steam, keeping the filling juicy while adding that irresistible crunch. Trust me, the first bite is worth every minute.

This pie tastes even better the next day—3 days max in the fridge if you can resist. For serving, I always brush the lattice with extra egg wash before baking, then let it cool completely before slicing. Store leftovers covered at room temperature for up to 2 days, or freeze unsliced for 3 months. The crust stays crisp if you reheat slices in the oven for 5 minutes at 350°F. Pair with vanilla ice cream or whipped cream for the full experience—it’s like a hug in dessert form.

Step-by-step instructions for 10-Inch blueberry pie

Here's how to create a showstopping pie with a flaky lattice crust and juicy berries that burst with every bite.

In a large bowl, combine the 2.5 cups all-purpose flour, 0.5 teaspoon salt, and 0.75 cup granulated sugar plus the 0.25 cup light brown sugar. Cut in the 1 cup cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial for flaky layers.

Add the 1 whole cold egg and mix just until combined. Gradually pour in the 0.5 cup ice water, mixing gently with a fork until the dough comes together. Knead lightly on a floured surface for 30 seconds until smooth, then divide into two equal discs. Wrap each in plastic and chill for 30 minutes. Meanwhile, in a separate bowl, toss the 3 cups fresh blueberries with 1.25 cups granulated sugar, 0.25 cup cornstarch, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract. Let sit while you roll out the crust.

Preheat your oven to 375°F. On a floured surface, roll out one dough disc into a 12-inch circle (about 1/8-inch thick). Carefully transfer to a 10-inch pie dish, trimming excess dough. Roll out the second disc and cut into 1-inch strips for the lattice. Gently press the blueberry mixture into the bottom crust, mounding slightly in the center.

Moisten the edges of the bottom crust with water and place the lattice strips in a herringbone pattern, weaving them together as you go. Trim any overhanging strips and crimp the edges decoratively. Brush the lattice with the 1 whole beaten egg mixed with 1 tablespoon heavy cream for a golden finish. This egg wash creates that perfect bakery-style sheen.

Bake for 45-50 minutes until the crust is deep golden brown and the filling is bubbling vigorously. The lattice should look crisp and the berries should be tender but still holding their shape. If the edges brown too quickly, cover them loosely with aluminum foil after 30 minutes to prevent burning.

I like to check doneness by gently shaking the pie - if the filling jiggles slightly but the crust is firm, it's ready. The center should be just set with a slight wobble. Remove from oven and let cool for 2 hours before slicing. This resting time allows the juices to set and prevents a runny filling when you serve.

Slice the pie into 8 equal wedges using a sharp knife dipped in hot water and wiped dry between cuts. The hot water helps create clean slices through the lattice. Serve warm with a scoop of vanilla ice cream to balance the tart-sweet berries.

This pie tastes best the day it's made, but you can store leftovers covered at room temperature for 2 days or refrigerate for up to 4 days. For a restaurant-quality presentation, dust with powdered sugar just before serving. The contrast of warm pie and cold ice cream makes every bite unforgettable!

Serving suggestions for 10 inch blueberry pie

Classic Pairings

Warm slices of blueberry pie practically beg for a scoop of vanilla ice cream—the creamy cold contrasts perfectly with the warm, spiced berries. I always keep a tub of Breyers Vanilla Bean or Ben & Jerry's Phish Food on hand for this classic combo.

For a lighter option, try coconut whipped cream—its subtle sweetness lets the blueberries shine without overpowering them. 🥧

Creamy Complements

Drizzle each slice with homemade whipped cream sweetened with a touch of vanilla extract and a pinch of sea salt for depth. For extra indulgence, top with toasted pecans or chopped almonds—their crunch cuts through the soft filling.

I also love a dollop of lemon curd on the side; the citrus brightens the berries and adds a tangy kick. 🍋

Seasonal Twists

In summer, serve with chilled berry compote or mascarpone cheese for a refreshing contrast. For fall, swap ice cream for spiced whipped cream with cinnamon and nutmeg, or pair with caramel sauce for a decadent touch.

A sprinkle of powdered sugar just before serving elevates the presentation—it’s like a bakery secret! ✨

Beverage Pairings

A glass of chilled sparkling lemonade or iced tea with honey and mint cleanses the palate between bites. For something richer, try vanilla chai latte—the warm spices complement the pie’s cinnamon notes. Coffee lovers can enjoy a cold brew with a splash of half-and-half for a dessert-like experience. ☕

Make-Ahead Serving

If baking ahead, store the pie at room temperature for up to 2 days or refrigerate for 4 days. Reheat slices in the oven at 350°F for 5 minutes to restore crispness.

For a showstopper, dust with powdered sugar or garnish with fresh mint leaves right before serving. The aroma alone will draw everyone to the table! 🌟

Portioning Tips

Use a pie server to cut 8 equal wedges for sharing. For individual servings, wrap slices in parchment paper and tie with twine for a rustic touch.

Label with the date—this pie tastes even better the next day! I often pre-slice and store in an airtight container to keep the lattice crisp. 💫

Frequently asked questions