Blueberry Apple Pie

Published: May 17, 2019 · Modified: Jun 25, 2024 by Maria Pagiotas · 44 Comments

Blueberry Apple Pie is made with fresh juicy blueberries and apples tossed with cinnamon, nutmeg, and a hint of lemon and baked in a delicious flaky all-butter pie crust. This lattice-topped pie is perfect for any seasonal gathering!

Whole blueberry apple pie with a lattice crust top.

The combination of sweet blueberries with slightly crunchy apples creates the perfect balance of texture in this Blueberry Apple Pie. It’s the ideal dessert for highlighting seasonal fruit. Adding cinnamon, nutmeg, and a hint of lemon adds a lovely complementary flavor.

This delicious fruit pie is made with a buttery and flaky lattice crust using all-butter pie dough. As a trained pastry chef, I am happy to tell you that flaky pie crust is not complicated (and neither is a lattice design). It’s a beautiful dessert for entertaining, welcoming a new neighbor, or as a hostess gift.

If you love fruit pie just as much as I do, you can also try chai apple pie for a fall treat, mixed berry pie for a summer gathering, or rhubarb apple pie during the spring.

Why You'll Love This Recipe

Blueberry apple pie is delicious any time of year (you can substitute frozen blueberries when not in season).
It’s a beautiful pie that will impress your friends and family.
This pie has a perfect consistency, not starchy or runny with juices.

Before you begin

Take out the following baking equipment.

9-inch pie dish
Baking sheet pan
Digital kitchen scale
Measuring spoons
Kitchen shears or knife
Large mixing bowl
Silicone Spatula
Rolling pin
Pastry cutter
Small bowl
Pastry brush

Read the recipe through from start to finish.

Ingredients Needed

All-butter pie crust ingredients. — Pie crust ingredients.

Ingredients for blueberry apple pie. — Pie crust ingredients.

Apples: the primary fruit in this pie. Select your favorite baking apples.
Blueberries: select firm, dry, plump, and smooth-skinned blueberries.
Granulated sugar: adds some sweetness to the pie and pie crust.
Lemon zest and lemon juice: add a pop of flavor.
Cornstarch: thickening agent in this apple and blueberry pie.

Note: To ensure the full effectiveness of the cornstarch, wait until the filling is bubbling before removing the pie from the oven.

Cinnamon and nutmeg: adds a hint of spice.
Salt: enhances the sweetness of the pie and pie crust.
All-purpose flour: creates a tender crust.
Water: brings together pie dough ingredients. Always use ice-cold water.
Butter: use cold unsalted butter.
Egg and milk: combine to create a simple egg wash for a beautiful shiny finish to the crust.
Turbinado sugar: adds a crunchy texture to the top of your pie.

How to Select Blueberries For a Fruit Pie

Select berries that are firm, dry, plump, and smooth-skinned. Color, not size, is the best indicator of a blueberry's maturity. Berries that are deep purplish-blue to bluish-black are ideal. Berries that are not ripe will not continue to ripen once picked.

Always refrigerate your fresh blueberries and only wash them just before using to maximize their shelf life.

The best apples for baking

It’s important for apples to maintain their structure during baking (to avoid becoming a mushy dessert). Combining Granny Smith and Fuji apples provides a perfectly balanced sweet and tart flavor. Here are apples that work well for blueberry and apple pie:

Granny Smith Apples. Their tart flavor complements sweet apples while maintaining their shape when baked. They can also be used on their own.

Braeburn. A crunchy yet juicy apple that holds up well when baked. It has a mix of tart and sweet flavors making it a delicious baking apple.

Fuji. A juicy and crispy apple that holds up well in the oven. Their honey-sweet flavor is delicious in desserts.

Honeycrisp. Versatile and a dessert winner. Its crispy texture holds up very well in baking, and its flavor is sweet with a hint of honey.

Jonagold. The perfect combination of sweet and tart with a crunchy texture. Fall is this apple’s peak season making for a delicious seasonal pie..

Slice of blueberry apple pie with whole pie in the background on a cake stand.

How to Prepare All-Butter Pie Crust (Step-By-Step)

Cut cold cubed butter into dry ingredients working the mixture until the dough has pea-sized butter pieces.
Slowly add water, a couple of tablespoons at a time, and gently mix after each addition. Add enough water until the dough begins to come together. Gently squeezing together some of the dough should not feel sticky and it should hold its shape.

Mixing bowl with butter cut into dry ingredients for pie crust with pea sized butter pieces. — Pea-sized butter pieces.

Ice cold water mixed into butter and flour mixture for pie crust. — Pea-sized butter pieces.

Divide the dough in half, flatten it into two round discs, and tightly wrap each half in plastic wrap. Refrigerate for at least 2 hours.

Note: To prepare the dough ahead of time, refrigerate up to 2 days in advance of baking your pie.

How to Make This Recipe (Step-By-Step)

Remove one of the dough discs from the refrigerator for 10 minutes. Roll the dough into a 1/4-inch thick circle. Transfer the crust to your pie dish, allowing it to fall into place. Trim the dough, leaving a 1-inch border around the dish, crimp the edges, and refrigerate while preparing the lattice crust.

Rolled all-butter pie crust to a thin layer to place into a pie dish. — Rolled pie crust.

Bottom all-butter pie crust fitted into a pie dish with crimped edges. — Rolled pie crust.

Remove the second dough discs from the refrigerator for 10 minutes. Lightly flour your work surface and roll the dough to a circle 3 inches larger than your pie dish. Cut the dough into 1-inch strips. Refrigerate while preparing the filling.

Rolled all-butter top pie crust 3-inch larger than pie dish. — Rolled top pie crust 3 inches larger than pie plate.

Top pie crust cut into strips for a lattice topped pie. — Rolled top pie crust 3 inches larger than pie plate.

Combine the apples, blueberries, sugar, lemon zest, lemon juice, flour, cinnamon, nutmeg, and salt in a large bowl. Pour the filling into the chilled bottom pie crust.
Remove the lattice strips from the refrigerator and lay half parallel to each other over the filled pie. Peel back every other strip halfway and lay a strip of dough perpendicular to the other pieces. Fold the strips back down and fold back the other pieces. Lay another perpendicular strip and repeat until the lattice top is complete.
Trim the excess dough from the strips to fit snugly with the bottom crust.

Mixed blueberry and apple filling added to the pie crust fitted in the pie plate. — Add filling to pie crust.

Half of the lattice pie dough strips arranged parallel to each other with .75-inch spacing between each strip. — Add filling to pie crust.

Brush the lattice top with egg wash and sprinkle with coarse sugar. Place the pie dish onto a baking sheet.
Begin baking the pie at a high temperature and then reduce heat for the remaining 40 minutes until the pie is golden brown and bubbly.

Note: Allow your blueberry apple pie to cool to room temperature before slicing and serving. This allows the filling to set and not run juices.

Substitutions and Flavor Variations

If fresh blueberries are not available, substitute them with frozen ones. Add them to the filling mixture without defrosting and toss in an extra 2 teaspoons of cornstarch to account for the excess liquid.
Use orange zest instead of lemon zest for a warm fall flavor compliment to the spices.
Blackberries, raspberries, and strawberries all pair well with apples. Substitute any or all of these berries for the blueberries. If substituting berries for apples increase the amount of cornstarch to prevent a runny filling.

How to Store Pie

Tightly cover leftovers and store them at room temperature away from direct heat for 1-2 days or up to 5 days refrigerated. For the best flavor and texture, enjoy within two days.

Note: Ensure the apple and blueberry pie is completely cooled before storing otherwise, covering a warm pie will cause condensation and result in soggy leftovers.

Overhead view of slice of blueberry apple pie.

FAQ

Do I need an egg wash for my crust?

Although not required, an egg wash adds a rich color to your pie crust. It also gives it a beautiful, shiny finish and I would not recommend skipping this step.

Should I lower the oven temperature during baking?

Yes! Beginning with a high temperature allows the crust to set and prevents it from sinking.

How can I prevent my pie from becoming soggy?

In addition to allowing your pie to cool completely before slicing, bake your pie in the bottom third of your oven. Doing this helps ensure the bottom crust becomes golden brown and not a soggy mess.

Baking Success Tips & Takeaways

Keep pie dough ingredients cold to create a flaky and tender crust.
Measure your cornstarch carefully! Adding too much cornstarch to the pie will result in an undesirable cloudy and pasty filling.
Always bake a pie on a baking sheet pan to prevent the juices from spilling in your oven!
Cover the lattice top with aluminum foil if it begins to brown too quickly.

More Apple Desserts You'll Love

Please leave a starred rating and comment below if you make this Blueberry Apple Pie. I love reading your feedback! And if you’d like to make this recipe later, don’t forget to pin it on Pinterest! Happy Baking!

Blueberry Apple Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 20 reviews

Author: Maria
Total Time: 1 hour 30 minutes
Yield: 1 - 9-inch pie 1x

Print Recipe

Description

Blueberry Apple Pie is made with fresh juicy blueberries and apples tossed with cinnamon, nutmeg, and a hint of lemon and baked in a delicious flaky all-butter pie crust. This lattice-topped pie is perfect for any seasonal gathering!

Ingredients

Scale

For the crust

All butter pie crust (recipe yields 2 crusts, 1 for bottom and 1 for lattice top)

For the filling

750 g (6 cups) apples, peeled, cored, and sliced thinly (combination of tart and sweet apples)
340 g (2 cups) fresh blueberries
110 g (1/2 cup) granulated sugar
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
3 tablespoons cornstarch
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
pinch of salt
egg wash: 1 large egg beaten plus 1 tablespoon milk
Turbinado sugar, for sprinkling

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 400°F/204°C.

For the crust

Prepare the all-butter crust recipe. Follow the directions to roll out one disc of dough for a 9-inch pie dish. Fit the dough to the bottom and sides of the dish by carefully lowering the dough into the dish and allowing the dough to fall into place.
Leave a 1-inch border and trim the rest of the dough using a pair of kitchen shears or a knife. Crimp the edges and refrigerate.
Roll out the top crust to a circle 3 inches larger than your baking dish. Using a pastry cutter wheel (or sharp knife), cut the dough into 1-inch strips. Refrigerate while preparing the filling.

For the filling

In a large mixing bowl, combine apple, blueberries, sugar, lemon zest, lemon juice, cornstarch, cinnamon, nutmeg, and salt. Mix well and add to chilled pie crust.
Gently lay pie dough strips parallel to each other over the filling allowing for 3/4-inch between each piece.
Peel back every other strip halfway and lay a piece of pie dough along the center of the pie perpendicular to the other pieces. Fold the strips back down over the perpendicular strip and fold the other pieces back halfway. Lay another perpendicular strip and repeat the process of threading the strips until the lattice top is complete.
Trim away excess dough from the strips to fit snugly with the crimped edge.
Brush the lattice top with the egg wash and sprinkle with coarse sugar.
Place pie on a baking sheet pan and bake on the bottom third of the oven at 400°F/204°C for 20 min, then reduce oven to 375°F/190°C for an additional 40 min or until pie is browned and bubbly.
Allow the pie to cool completely before slicing and serving.

Notes

Make-Ahead: You can make your pie dough up to 3 days in advance or freeze up to 3 months. Tightly cover with plastic wrap to store in the refrigerator. If freezing, allow the dough to thaw overnight in the refrigerator.

Storage: Tightly cover leftovers and store them at room temperature away from direct heat for 1-2 days or up to 5 days refrigerated.

Prep Time: 30 minutes
Cook Time: 1 hours
Category: Pies
Method: Baking

Blueberry Apple Pie

Why You'll Love This Recipe

Before you begin

Ingredients Needed

How to Select Blueberries For a Fruit Pie

The best apples for baking

How to Prepare All-Butter Pie Crust (Step-By-Step)

How to Make This Recipe (Step-By-Step)

Substitutions and Flavor Variations

How to Store Pie

FAQ

Baking Success Tips & Takeaways

More Apple Desserts You'll Love