Classic Blueberry Pie

Name: Classic Blueberry Pie
Prep time: 30 min
Total time: 2 h
Yield: 8
Ingredients: 2 cups Gold Medal™ all-purpose flour; 1 teaspoon salt; 2/3 cup shortening; 4 to 6 tablespoons cold water; 3/4 cup sugar; 1/2 cup Gold Medal™ all-purpose flour; 1/2 teaspoon ground cinnamon, if desired; 6 cups fresh blueberries; 1 tablespoon lemon juice; 1 tablespoon butter, if desired

Ingredients:10
Servings:8

By Edited by Angela Ritchie(Opens in a new tab)Updated 01/13/2026

Classic Blueberry Pie

Ingredients:10
Servings:8

Nothing says summer like a homemade Classic Blueberry Pie filled with juicy, sweet blueberries and baked in a golden, flaky crust. With simple ingredients, this blueberry pie recipe is beginner-friendly yet impressive enough for holidays, cookouts, or family gatherings. Every slice delivers a burst of sweet blueberry filling balanced with a hint of lemon and warm cinnamon spice. Whether you’re celebrating the Fourth of July, hosting Sunday dinner, or simply craving a cozy homemade treat, this classic blueberry pie is sure to become a go-to favorite.

Recipe Ingredients

Here are the ingredients you'll need to create the perfect Classic Blueberry Pie.

All-Purpose Flour: The base of the pie crust; provides the structural foundation. It also thickens the blueberry filling, so it sets up nicely when baked.

Shortening: Creates tenderness and flakiness in the crust.

Cold Water: Binds the dough together while keeping the fat cold, which is key to a flaky crust.

Sugar: Sweetens the blueberries and balances their natural tartness.

Fresh Blueberries: The star of the pie; their juicy, sweet-tart flavor makes the filling. Frozen blueberries can also be used.

Other Ingredients You’ll Need: Salt, ground cinnamon, lemon juice, butter.

How to Make Classic Blueberry Pie.

Here's the basic steps to make our Classic Blueberry Pie. See recipe for full details below.

1. Prepare the Pastry

Mix flour and salt then cut the shortening into the flour until the mixture resembles coarse crumbs. Gradually add cold water and mix until the dough just comes together, avoid overmixing. Divide the dough, shape into round disks, and refrigerate for 45 minutes. This allows the gluten to relax and the shortening to firm up, which is crucial for a flaky crust.

2. Roll Out the Bottom Pastry

Roll out one disk of dough into a circle large enough to fit your pie plate. Carefully transfer the rolled-out dough to the pie plate, pressing it firmly against the bottom and sides.

3. Prepare the Filling

In a large bowl, mix sugar, flour, and cinnamon (if using). Gently stir in the blueberries until they are coated with the sugar mixture and sprinkle with lemon juice. Spoon the filling into your prepared pie plate. Dot the top of the blueberry mixture with small pieces of butter (if using).

4. Roll Out the Top Pastry

Roll out the second disk of dough. Gently drape over filling. Trim and flute the edge to seal. Cut 3-4 slits in the top to allow steam to escape during baking.

5. Bake & Cool

Cover the edge of the pie with foil to prevent over-browning. Bake for 35 to 45 minutes. Remove the foil for the last 15 minutes of baking. Cool on a cooling rack for 2 hours.

Storing and Reheating

See below for tips on how to store this Classic Blueberry Pie so you can enjoy it later.

Storing Leftover Blueberry Pie

Wrap any remaining pie with plastic wrap and store at room temperature up to 2 days or refrigerate for up to 7 days.

Reheating Leftover Blueberry Pie

Place a slice of pie on a microwaveable plate. Cover loosely and microwave on medium-high (70%) 30 seconds to 1 1/2 minutes, until warm.

Freezing Baked Blueberry Pie

Bake and cool pie as directed. Wrap pie and pie plate completely with aluminum foil. Freeze up to 4 months.

Thawing Blueberry Pie

Thaw unwrapped pie in the refrigerator overnight or at room temperature, about an hour, then heat in 375°F oven 35 to 40 minutes or until warm.