Anna Olson's Blueberry Pie Recipe: Foolproof Lattice Crust and Bursting Berries

Anna Olson's blueberry pie recipe delivers a foolproof lattice crust and bursting berries that taste like summer in every bite. 💛 The secret lies in a well-balanced filling—juicy blueberries, just enough sugar to caramelize, and a thickener that keeps the juices in check without turning the pie into soup.

I've perfected this recipe over years of baking, ensuring the crust stays crisp while the filling stays tender and flavorful.

What sets this recipe apart is the lattice crust, which adds a rustic charm while allowing steam to escape for a flaky, golden finish. The filling starts with fresh blueberries (though frozen work in a pinch) and a simple mix of sugar, cornstarch, and lemon juice to brighten the berries.

Baking at 375°F for 50 minutes ensures the crust is perfectly browned while the filling is bubbly and just set.

By the time you pull this pie from the oven, you'll have a dessert that looks like it came from a bakery—crisp lattice crust, golden edges, and a filling so juicy it practically pops with every bite.

The aroma alone will have everyone gathering in the kitchen, and the first slice will disappear faster than you can say "second helping."

Serve it warm with a scoop of vanilla ice cream or whipped cream for the full experience. This pie is perfect for holidays, family gatherings, or whenever you need a classic dessert that feels like home. Let's get baking!

Ingredients for anna olson blueberry pie

Fresh blueberries, flaky crust, and a lattice that looks like it came from a bakery.

The blueberries are the star—fresh ones pack the most flavor, but frozen work in a pinch (no need to thaw). I grab mine from Whole Foods when they're in season, but any grocery store's produce section has decent ones. For the crust, unsalted butter is key—it stays cold longer, giving you flakier layers. If your butter's been sitting out, chill it for 30 minutes before cutting. The sugar is where you can play: turbinado or raw sugar adds a nice crunch on top, but granulated works fine for the filling. And don't skip the vanilla—it brightens the whole pie.

No fresh blueberries? Frozen work perfectly, just don't thaw them first. Short on cornstarch? All-purpose flour at half the amount works, but your filling might be slightly thicker. The lattice crust is the fancy part—if you're nervous about cutting it, use a pizza cutter or just make a regular pie crust. For the dough, if it feels too sticky, add 1 tbsp more flour. Too dry? Add 1 tsp ice water. And if you're feeling fancy, sprinkle a pinch of cinnamon on top before baking—it's a game-changer.

This pie tastes even better the next day, so bake it a day ahead if you can. Store it at room temperature, covered loosely, for up to 2 days. For longer storage, wrap tightly in plastic and keep in the fridge for 4-5 days. The crust stays crispy if you reheat slices in the oven for 5 minutes at 350°F. Freeze the whole pie (uncut) for up to 3 months—just thaw overnight before serving. Trust me, the aroma alone will have everyone waiting.

Step-by-step instructions for Anna Olson's blueberry pie

Here's how to create Anna's legendary blueberry pie with a perfect lattice crust.

In a large bowl, combine the 4 cups blueberries with the 1.5 cups granulated sugar, 0.25 cup cornstarch, 0.25 cup lemon juice, 1 tsp vanilla extract, and 1 tsp salt. Gently stir until the sugar dissolves completely and the cornstarch is evenly distributed. This mixture should look thick and syrupy.

Here's the thing—don't skip the cornstarch. It's what gives the filling that perfect thick-yet-jiggly texture. If you're using frozen blueberries, make sure to thaw them first and drain any excess liquid. The filling should be juicy but not watery when you pour it into the crust.

Cut the 1 cup unsalted butter into small cubes and place them in the freezer for 10 minutes to firm up. In a large bowl, whisk together the 3.5 cups all-purpose flour and 1 tsp salt. Add the cold butter cubes and use your fingers or a pastry cutter to work the butter into the flour until you have pea-sized crumbs with some flour remaining.

Drizzle in the 0.25 cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. It should hold when pressed but not be sticky. Don't overmix—just until it forms a shaggy mass. This cold butter is key to creating flaky layers in your crust.

Divide the dough in half and shape each portion into a disk. Wrap each in plastic wrap and refrigerate for 30 minutes. Meanwhile, preheat your oven to 375°F. Roll out one dough disk on a floured surface to a 12-inch circle, about 1/8-inch thick. Transfer it to a 9-inch pie dish and trim the edges, leaving about 1/2-inch overhang. Fold the overhang under itself to create a neat edge.

Roll out the second dough disk for the lattice. Cut it into 1/2-inch strips using a pizza cutter or sharp knife. Arrange half the strips horizontally across the filled pie, spacing them 1/4-inch apart. Fold back every other strip, then weave the remaining strips through, creating a classic lattice pattern. Crimp the edges together to seal.

Brush the lattice crust with the 1 whole large egg beaten with 1 tablespoon water for the egg wash. This gives it that beautiful golden finish. Place the pie on a baking sheet (to catch any drips) and bake in the preheated 375°F oven for 50-60 minutes, until the crust is deep golden brown and the filling is bubbling vigorously.

Here's where patience pays off—don't open the oven door until at least 40 minutes have passed. The sudden temperature change can cause the crust to sink. When the filling is bubbling and the crust is golden, you're ready. Let the pie cool for at least 2 hours before slicing—this gives the filling time to set properly.

Slice the pie into 6 equal wedges (remember, this serves 6). The lattice crust should be crisp and flaky, while the filling should be thick enough to hold its shape but still juicy. Serve warm with a scoop of vanilla ice cream or whipped cream for the ultimate Anna Olson experience.

Real talk: the first slice is always the best, but save a piece for tomorrow—if it lasts that long. The flavors actually improve as the pie sits, with the crust getting even more crisp and the berries releasing more juice.

Serving suggestions for leftovers

Classic Pairings

Serve this blueberry pie warm with a scoop of homemade vanilla ice cream—the contrast of cold and warm makes every bite magical. I love using Breyer's Natural Vanilla or Ben & Jerry's Phish Food for that nostalgic flavor.

A dollop of whipped cream with a sprinkle of ground cinnamon adds a cozy touch that feels like grandma's kitchen. 💛

Creamy Contrasts

For a richer pairing, try mascarpone cheese or crème fraîche alongside the pie. Dollop about 2 tablespoons of mascarpone on each slice and drizzle with warm blueberry compote (simmer 1 cup blueberries with 1 tbsp sugar for 5 minutes).

This adds a silky texture that balances the pie's tartness. A sprinkle of toasted almonds adds crunch.

Beverage Harmony

Pair your pie with chilled sparkling lemonade—the effervescence cuts through the richness. I make mine with fresh-squeezed lemon juice, agave syrup, and sparkling water. For something stronger, a glass of chilled Chardonnay (like La Crema Sonoma Coast) complements the berries beautifully.

Coffee lovers? A strong dark roast with a splash of heavy cream enhances the pie's depth.

Seasonal Twists

In summer, serve the pie chilled with coconut sorbet for a refreshing contrast. For fall, add a sprinkle of cinnamon-sugar on top before baking, then pair with pumpkin spice latte or apple cider.

In winter, a bourbon caramel drizzle (simmer ½ cup caramel sauce with 1 tbsp bourbon) elevates the pie to next-level decadence. 🌟

Make-Ahead Serving

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

For a pie bar, set out toppings like vanilla ice cream, caramel sauce, chopped nuts, and extra whipped cream—let guests customize their slices. This is a crowd-pleaser at parties!

Garnish Like a Pro

Before serving, dust the pie with powdered sugar for a bakery finish. Add fresh mint leaves for a pop of color and brightness. For a rustic touch, arrange edible blueberry flowers (made by dipping blueberries in melted white chocolate and letting them harden) on top.

These little details make your pie look like it’s from a five-star bakery. ✨

Frequently asked questions