Betty Crocker Classic Blueberry Pie Recipe: Lattice Crust Magic With Juicy Fruit Filling

Betty Crocker's classic blueberry pie recipe delivers that perfect balance of a flaky, golden crust and a filling so juicy the berries practically burst with every bite. The lattice crust isn't just decorative—it creates those signature crisscross patterns that let steam escape while keeping the filling tender.

I've perfected this recipe over years of baking, and the secret lies in the right ratio of sugar to berries, plus a few simple tricks to prevent a soggy bottom.

The beauty of this classic blueberry pie is in its simplicity—just a few basic ingredients transform into something that tastes like a bakery masterpiece.

You'll need two pie crusts (store-bought or homemade), a mix of fresh and frozen blueberries, and a precise filling that thickens just enough to hold its shape. The lattice crust adds that professional touch without requiring advanced pastry skills, making it achievable for home bakers.

By the time you pull this pie from the oven, you'll have a dessert that looks as impressive as it tastes—golden crust edges, a bubbling berry filling, and that perfect balance of sweet and tart flavors.

The lattice design not only looks stunning but also ensures the pie stays moist for hours. This is the kind of classic blueberry pie that becomes a family tradition, served warm with vanilla ice cream or whipped cream.

For those who love customization, you can adjust the sweetness to taste or add a sprinkle of cinnamon to the filling for extra warmth. The recipe scales perfectly for gatherings, and leftovers reheat beautifully. Here's how to create this timeless dessert in your own kitchen.

Ingredients for betty crocker classic blueberry pie

Just 13 ingredients transform into Betty Crocker's legendary blueberry pie with golden lattice crust.

The flour and butter are non-negotiable for that perfect flaky crust. King Arthur or Gold Medal flour gives the best texture—light and airy. For butter, Land O'Lakes or Plugrá work best when cold. Don't skip chilling the dough between rolls! The blueberries? Wild Maine or local farmers market berries have the best flavor, but frozen works in a pinch—just thaw and pick over for stems. The mix of fresh and frozen keeps the filling juicy without being too watery. I always buy extra berries—they freeze beautifully for next year's pies.

No corn syrup? Honey or maple syrup works at the same amount, but it'll darken the filling slightly. Short on fresh blueberries? Boil frozen berries for 5 minutes first to break down their skins. The cinnamon is optional but adds that classic warmth—Penzeys or McCormick are my go-tos. For the lattice crust, store-bought pie crusts save time, but homemade tastes better. If you're short on time, pre-made lattice strips from the baking aisle work too. The egg wash? Don't skip it—it's what gives that golden, bakery-style finish.

This pie reheats beautifully—just 350°F for 10 minutes covered with foil. Keeps 4 days in the fridge, 3 months frozen. I always make two pies—one for now, one for later. The lattice crust stays crisp for hours, but if it softens, just bake for 5 minutes at 375°F to refresh. Serve with vanilla ice cream or whipped cream for the full Betty Crocker experience.

Step-by-step instructions for Betty Crocker classic blueberry pie

Here's how to create that perfect balance of flaky crust and juicy blueberry filling everyone loves.

In a large bowl, combine the 2.5 cups all-purpose flour and 0.5 teaspoon salt. Cut in the 1 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial for achieving that signature flaky crust.

Gradually add the 0.5 cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Be careful not to overwork it—just until it holds when pressed. Shape the dough into a disk, wrap in plastic, and chill for at least 1 hour (or up to 2 days). This resting time prevents shrinking during baking.

In a large bowl, combine the 3 cups fresh blueberries and 2 cups frozen blueberries (thawed). Sprinkle with 1.5 cups granulated sugar, 0.5 cup light corn syrup, 2 tablespoons lemon juice, and 1 teaspoon ground cinnamon. Gently stir until all ingredients are evenly distributed and the berries are coated with the sweet mixture.

Let the filling sit for 15-20 minutes while you roll out the crust. This allows the juices to begin releasing, ensuring maximum flavor and moisture in your pie. You'll notice the mixture becoming slightly syrupy—this is exactly what you want for that classic blueberry pie texture.

On a lightly floured surface, roll out half of the chilled dough to a 12-inch circle about 1/8-inch thick. Transfer it to a 9-inch pie dish, pressing gently to fit. Trim any excess dough hanging over the edge. Pour the blueberry filling into the crust, mounding it slightly in the center.

Roll out the remaining dough for the top crust. For that classic lattice look, cut the dough into 1-inch strips using a sharp knife or pizza cutter. Arrange 6 strips horizontally across the pie, leaving a 1/2-inch border at the top. Fold back every other strip, then weave the remaining strips under and over to create the lattice pattern. Trim any excess dough from the edges.

In a small bowl, whisk together the 1 whole egg and 1 tablespoon heavy cream to make the egg wash. Brush this mixture over the lattice crust for a beautiful golden finish. Place the pie on a baking sheet (to catch any drips) and bake in a preheated 375°F oven for 50-60 minutes, until the crust is deep golden brown and the filling is bubbling vigorously.

During the last 10 minutes of baking, you should see the filling bubble and the crust turn golden. If the edges brown too quickly, cover them with aluminum foil. Let the pie cool completely on a wire rack before slicing—this allows the filling to set and makes for easier serving. The result will be a classic blueberry pie with a flaky crust and juicy, flavorful filling that's perfect for any occasion.

Best sauces and condiments for this recipe

Classic Vanilla Ice Cream

The perfect pairing for this blueberry pie is a scoop of homemade vanilla ice cream—its creamy texture contrasts beautifully with the tart-sweet filling.

I make mine with 2 cups heavy cream, 1 cup whole milk, 1 cup granulated sugar, and 2 teaspoons pure vanilla extract, churned until thick. For extra richness, add 1 tablespoon butter at the end. 🍦

Whipped Cream Topping

Lightly sweetened whipped cream elevates every slice of pie. Whip 1 cup heavy whipping cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla until soft peaks form. For a modern twist, fold in 1 tablespoon freeze-dried blueberry powder for a subtle berry flavor that ties back to the filling.

Caramel Sauce Drizzle

A drizzle of salted caramel sauce adds depth and balances the pie’s acidity. Heat ½ cup granulated sugar in a saucepan until melted, then whisk in ¼ cup heavy cream and 2 tablespoons butter.

Simmer for 3 minutes, then stir in ½ teaspoon flaky sea salt. Drizzle over warm pie slices for a decadent finish. 🍯

Lemon Curd Swirl

Brighten the pie with a swirl of lemon curd—its citrusy tang complements the blueberries perfectly. Make it with ½ cup lemon juice, ½ cup sugar, 3 egg yolks, and ¼ cup butter, cooked until thick.

Spoon dollops onto pie slices and let them melt slightly before serving.

Brown Butter Crumble

For a savory-sweet contrast, top slices with a brown butter crumble. Melt ¼ cup butter in a pan until nutty, then stir in ¼ cup all-purpose flour and ¼ cup brown sugar.

Press the mixture into small crumbles and bake at 350°F for 5 minutes until golden. Sprinkle over pie for a buttery crunch. 🧈

Spiced Whipped Cream

Infuse whipped cream with warm spices for a cozy touch. After whipping the cream, fold in ½ teaspoon ground cinnamon and ¼ teaspoon cardamom. A pinch of nutmeg adds depth, making it feel like a bakery specialty. Perfect for fall gatherings!

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