Stirring the Pot: Best Blueberry Pie for Memorial Day Weekend 🫐🥧
This recipe is hard to beat.
May 22, 2026
Hi, everyone!
If you’re welcoming summer with a festive Memorial Day meal and still deciding what to serve, this classic blueberry pie is hard to beat.
Blueberry pie is nostalgic and simple in appearance, but requires enough effort that it feels positively worthy of any special occasion. For this recipe, I focused on building the fullest, richest flavor possible, starting with an all-butter crust and a filling generously scented with cinnamon, vanilla, and fresh lemon zest.
Each of these accompanying ingredients allow the blueberries to shine and creates the most mouthwatering, perfect bite of pie you can imagine. The result is a beautifully crisp crust and a filling that’s rich, vibrant, and bursting with blueberry flavor.
Once the pie has cooled completely, I sometimes refrigerate it for a couple of hours before serving. This is an optional step that gives the filling time to fully set, making it easier to slice cleanly. Before serving, let the pie come back to room temperature for the best flavor and texture.
Blueberry Pie
INGREDIENTS
Serves 8-10
For the crust:
For the filling:
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INSTRUCTIONS
For the crust: Cut the butter into rough 1/2-inch to 1-inch cubes. Place in the freezer for 10 minutes.
To make the dough in a food processor: In the bowl of a food processor, add the flour, granulated sugar and salt. Pulse to combine. Add the cubes of butter and pulse a few times more, until the butter pieces are about the size of a blueberry.
In a small bowl or glass measuring cup, combine the milk and egg yolk. Add the mixture to the food processor and pulse a few times. If the mixture looks dry, add more milk 1 tablespoon at a time. I have added up to 3 tablespoons more of milk.
To make the dough by hand: In a large bowl, combine the flour, granulated sugar and salt. Add the cold butter cubes and use a pastry cutter to combine with the flour until the butter pieces are about the size of blueberries. Add the milk and egg yolk and stir until just combined, adding more milk as needed. The dough should just hold together when you pinch it between your hands.
Once the dough has just come together, drop it onto a lightly floured surface and use your hands to form the dough and divide into 2 equal pieces.
Form each half into a round that is about 1/2 inch thick and smooth the edges as much as possible; this will make rolling the dough out a bit easier later. Wrap each dough round in plastic wrap and refrigerate for at least 1 hour or up to 2 days. It can be frozen at this point and will last for up to 2 months.
On a lightly floured surface, roll out one disk of dough into a 1/8-inch-thick round. You might find it helpful to let it sit out of the fridge for a few minutes to soften, depending on how long it has been chilling. Work quickly or the dough will begin to stick. Add more flour to your surface as needed.
Using a rolling pin, lift the dough and center it into a 9-inch pie pan. Trim the edges and leave about a 1/2 inch of overhang. Place in the fridge to chill while you make the filling.
For the filling: Position an oven rack in the lower third of the oven and place a baking sheet in the oven. Preheat the oven to 425ºF.
In a large bowl, stir together the granulated sugar, flour, cornstarch, cinnamon and sea salt. Add the blueberries and toss them to coat fully in the sugar mixture. Add the honey, lemon zest, lemon juice and vanilla extract. Stir to combine. Put the filling in the prepared pie dish.
Roll out the second disk into a 1/8-inch-thick round. Using your rolling pin, lift the crust and place it over the blueberry filling. Trim the edges and tuck them under the edges of the bottom crust. Use your fingers or a fork to crimp and seal the edges. Place the pie in the freezer for 15 to 20 minutes.
Remove the pie from the freezer. In a small bowl, whisk the egg and brush it on the top of the crust using a pastry brush. Sprinkle the top evenly with the turbinado sugar. Place the pie on the preheated baking sheet and bake for 15 minutes. If the crust is already significantly browned at this point, use aluminum foil to tent the edges. Then, reduce the oven temperature to 375ºF and bake until the filling is bubbling, and the crust is evenly browned, about 1 hour.
Remove from the oven and allow to cool completely, 6 to 8 hours. I recommend chilling the pie in the fridge for 2 more hours, then bringing the pie back to room temperature before serving with ice cream.
Recipe Pro-Tips
Make the pie crust a day or even two days in advance to cut down on prep time the day you bake.
Plan ahead and read through the recipe completely before you begin so you can allow enough time for resting, baking, and cooling.
When working with chilled dough, move quickly. As the dough warms up, it can become sticky and more likely to tear.
After rinsing the blueberries, dry them thoroughly before making the filling. Excess moisture can make the filling to loose after baking.
Equipment Used
9-inch pie pan
Food processor (if not making dough by hand)
Pastry cutter (if making dough by hand)
Large mixing bowl
Small bowl
Measuring cups and measuring spoons
Rolling pin
Pastry brush
Baking sheet
Plastic wrap
Cooling rack
Bench scraper or dough scraper
Citrus zester or microplane
Juicer or reamer for lemon juice
Sharp knife or kitchen shears for trimming dough
Rubber spatula or wooden spoon
Whisk
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