Easy Blueberry Pie Recipe

An easy blueberry pie with blueberries, warm spices, lemon and an easy lattice crust. Blueberries shine in this pie! Jump to the full Blueberry Pie Recipe now or read on to see how we make it.

We add a touch of spice from allspice and cinnamon and zing from lemon zest. Not so much that they take away from the blueberries, but just enough to lift their flavor.

Easy, Homemade Blueberry Pie

If you’re using fresh blueberries buy (or pick) berries that are plump, sweet and juicy. You can use frozen blueberries in this recipe as well — just thaw and drain them before using.

You May Also Like: Our Ridiculously Easy Blueberry Muffin Recipe with a quick recipe video showing you how we make them.

Easy Blueberry Pie Recipe – Toss, Fill and Bake

For the filling, blueberries are tossed with a mixture of sugar, cornstarch, allspice, cinnamon, salt and a little lemon zest. Add that to a pie shell then decide how you want to top it.

Homemade Blueberry Pie

How to add an Easy Lattice Crust

We like adding a lattice crust. The juices in the filling bubble out and over the lattice – making a pie that looks perfectly humble and homemade.

We’ve shared a full tutorial for how to add a lattice pie crust to pies here. We’ve also shared instructions in the recipe below.

Another option is to simply place a sheet of dough over the filling then add slits to the top. Or, add a crumble topping.

Homemade Blueberry Pie

Before baking, we like to brush the crust with a rich egg wash made from egg yolk and cream. Then we bake until bubbling and golden brown.

Homemade Blueberry Pie Recipe

The most difficult part to making any fruit pie is waiting for it to cool — you really need to wait 2 to 3 hours before cutting. Otherwise, the filling will spill out and make the crust soggy.

Serve the pie with ice cream, whipped cream or do what we do and enjoy it plain.

You May Also Like These

  • Take a look at our Easy Cherry Pie — we can’t decide which we prefer, blueberry or cherry pie.
  • You might also enjoy our Strawberry Pie — it’s a little quicker to make and very tasty.
  • If time isn’t on your side, you may want to try our Handheld Berry Pies!

Recipe updated, originally posted June 2013. Since posting this in 2013, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne

4.8 from 23 reviews
Easy, Homemade Blueberry Pie
Prep time
Cook time
Total time
Blueberries shine in this pie. The pie is lightly sweetened with a touch of spice from allspice and cinnamon. To top the pie, we like to add a lattice crust. It is simpler than it may seem, we’ve provided instructions below for you. If you prefer, you can also top the pie with a full sheet of pastry, just be sure to cut a few slits to allow steam to escape before baking.

What You Need to Know: The pie is finished baking when you see the juices in the filling bubbling eagerly. If you remove the pie before the filling bubbles, the filling will be too thin and will run out of the pie onto your plate once sliced. Also, we like to use our Flaky Pie Crust recipe for this. Use ours, your favorite recipe or store-bought pie crust.

Special Equipment: 9-inch (23 cm) pie dish, baking sheet, rolling pin, bowls, measuring cups and spoons.
Created By:
Yield: 1 (9-inch) pie, 8 servings
You Will Need
  • Pie dough for top and bottom 9-inch pie, chilled (see our Flaky Pie Crust Recipe)
  • 2/3 cup to 3/4 cup (130 to 150 grams) granulated sugar, adjusted according to sweetness of berries
  • 1/4 cup (30 grams) cornstarch
  • 2 teaspoons freshly grated lemon zest
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon kosher salt
  • 2 pounds (900 grams) fresh blueberries (about 6 cups)
  • 1 tablespoon butter, cut into small squares
  • 1 egg yolk
  • 1 tablespoon heavy cream
  • 1 tablespoon coarse sugar, for garnish
Roll Out Crust and Prepare Filling
  1. Roll out half of the pie dough to fit an 8- or 9-inch (20 to 23 cm) pie dish. To prevent the dough from sticking and to ensure uniform thickness, roll from the center of the dough outwards and keep lifting up and turning the dough a quarter turn as you roll. Check for the correct size by inverting the pie dish over the dough. The dough should be about 2 inches (5 cm) larger than the dish.
  2. Being careful not to stretch the dough, fit into pie dish then trim dough to within 3/4-inch (2 cm) of the edge of the dish. Refrigerate while you make the pie filling.
  3. Stir sugar, cornstarch, lemon peel, allspice, cinnamon and salt in a large bowl. Add blueberries and gently toss to combine. Transfer blueberry filling to prepared pie crust. Refrigerate while you prepare the lattice crust.Blueberry-Pie-Recipe-Step-1
Prepare Lattice Crust
  1. Roll out second half of dough to a similar size as before. Cut into 3/4-inch (2 cm) strips. Lay five strips over filled pie, parallel and equally spaced from one another. Carefully fold back the second and fourth strips then lay another strip of dough perpendicular to them. Unfold second and fourth strips over new strip.
  2. Fold back the first, third and fifth strips then lay another strip of dough perpendicular to them. Unfold the first, third and fifth strips over the new strip. Repeat until pie has been covered with a lattice crust. (Also, see our tutorial for how to make a lattice crust).
  3. Trim dough strips to 3/4-inch (2 cm) of the edge of dish. Fold edges of strips and bottom dough underneath itself, creating a thicker border that rests on the lip of the dish. Crimp edges. Dot butter over the open areas of the lattice.
  4. Make egg wash by whisking egg yolk and cream together then brush over pie dough. Sprinkle tablespoon of coarse sugar over crust. Refrigerate pie 20 minutes or freeze for 5 minutes before baking.Blueberry-Pie-Step-3
Bake Pie
  1. Heat oven to 400 degrees F (204C). Position an oven rack in the lower third of the oven then place a baking sheet on rack. (The baking sheet will catch any drips from the pie while baking).
  2. Bake chilled pie on hot baking sheet for 20 minutes, reduce heat to 350 degrees F (177C) then continue to bake for 35 to 45 minutes, or until the crust is golden and juices in the filling are bubbling eagerly. (If, while baking, the crust begins to brown too much, cover with aluminum foil and continue to bake until done).
  3. Cool 2 to 3 hours before cutting to allow filling to set.
Notes and Tips
Crimping Edges: To crimp edges of pie, press the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside. To see us do it, watch our Flaky Pie Crust Video.

Frozen Blueberries: If you are unable to find fresh blueberries, you can substitute 6 cups frozen blueberries that have been thawed and drained.

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84 comments… Leave a Comment
  • shirley cunningham July 18, 2016, 8:20 am

    Best instructions, I have seen, I have made a lot of pies in my days but never a blueberry. I knew they were already the berries were sweet, the so I cut the sugar to 1/2 cup,
    , it called for 4 cups of berries in a 9″ pie pan, I knew that wasn’t going to fly so I added 6 cups.
    Then it said to bake the pie on the bottom rack at 420 , I fell for it, my bottom crust disintegrated, I used a pie ring thank god, or I would have lost the whole pie.
    I don’t even bake my Rhubarb pies oh the bottom rack. Thanks for making a old baker wake up.

  • Diane November 25, 2015, 10:20 am

    Can you use frozen blueberries

    • Joanne December 22, 2015, 1:15 pm

      Yes, there are instructions for using frozen berries in the recipe notes section above.

  • TeaTime September 21, 2015, 8:27 am

    This was super easy to make and absolutely delicious! Thanks for sharing

  • Uma August 14, 2015, 2:16 am

    I plan to make this soon. Your instructions are wonderfully clear. But I am wondering why the crust doesn’t need to be blind baked before the blueberry filling is added.

    Thank you for sharing the method.

    • Joanne August 14, 2015, 3:42 pm

      Hi Uma, you can blind bake the crust, but this will make it difficult to add the top crust. We’ve made this pie many times and never felt the crust needed the extra time in the oven. Hope you enjoy the pie!

  • Teresa J August 11, 2015, 8:36 pm

    The Best Blueberry Pie I have ever tasted! This was also the first time I have tried making blueberry pie…so easy and sooooo good!

  • Mary July 18, 2015, 1:26 pm

    My pie was a hit! Ladies were asking if they can have the recipe, men were telling my husband how lucky he is…I’m so popular now, all because of your pie:). Delicious!

    And I thought the crust modifications made it tasty and easy to roll.

    What a great thing you both have going here. I love the way the recipes are written, the pictures, tutorials… Great job.

  • Aeron July 12, 2015, 9:10 am

    Hey! We’re planning on baking tomorrow. Just wondering if it’s okay to use blueberry jam instead? Blueberries are superbly hard to find from where I’m from.

    • Joanne August 10, 2015, 1:58 pm

      You really need blueberries for this, jam is not best. You could try frozen blueberries or try replacing the blueberries with another berry if they are too difficult to find.

  • Lillian De Jesus June 20, 2015, 7:46 pm

    This was absolutely amazing! I made it today for my hubby for Father’s Day. Everyone loved it! I especially liked the flaky crust recipe that goes with it. It was the best crust I’ve ever made however this was the first time I made a crust with real butter not margarine. Shame on me!

    Thanks so much!

  • Gianna December 24, 2014, 11:04 pm

    Happy Holidays!

    I followed your recipe ( minus cornstarch) and the pie came out fabulous! Thank you for making the video. Last time I made a Lattice blueberry pie was over 20 years ago. I am making another pie for Christmas! Hubby loved it ( and he makes a mean apple pie and sweet potatoe pie). I lucked out when I married him! You guys are great!

  • Freya December 14, 2014, 1:24 pm

    Ymmy ymmy ymmy pie

  • Amanda Kunkel November 27, 2014, 5:27 pm

    Oh my gosh. This pie is gorgeous and smells amazing! I just brought it out of the oven and I can’t wait to try it. I used the recommended pie crust recipe and it seems absolutely delectable, I may or may not have picked off a little piece of it for sampling.. (I did).
    I did have to cook it in my grandmother’s oven, which is relatively ancient to say the least. I think the temperature wasn’t spot on so I ended up leaving it in the oven on “350” for almost an hour and it still wasn’t all bubbly but nevertheless, it looks amazing and I’m sure it will taste amazing too! Any reason it wouldn’t be delicious would be generated by my error (or by my grandmother’s oven), not an error in the recipe. I’ll make it again sometime when my own oven isn’t being dominated by a turkey! Thank you so much for this recipe! <3

  • Margaret Harrison November 7, 2014, 2:29 pm

    Can I refrigerate the pie longer than 20 minutes if I want to make in advance? Thanks for this great recipe!

    • Joanne March 3, 2015, 2:50 pm

      Yes, that is perfectly fine.

  • Brandi October 2, 2014, 2:31 pm

    Followed everything to the “T”. My first ever fruit pie an wow was is ever delicious! Everyone loved it and it set perfectly( my oven is a bit wonky so I had to cook it a little longer). Next up pumpkin 🙂 5 stars but it won’t let me select it on my phone

  • Michelle August 20, 2014, 11:42 am

    Hi there! I’m new to pies, your recipes are wonderful id like to make more than one at a time, am I able to cover and freeze the pies for later use?

    • Joanne September 19, 2014, 2:15 pm

      Yes, that should work out just fine.

  • Diana August 5, 2014, 3:54 pm

    Mine and my 8 year old daughters first attempt to make any kind of pie. It was easy. Loved the video and directions and pictures. Can’t wait for it to cool down.

  • Hannah August 3, 2014, 6:02 pm

    I’m 15 and I made this pie for my relatives who came over from Canada! It was very easy to make and I had a lot of fun with the dough. I didn’t have a pastry blender so I used my hands and rubbed the butter into the flour. The crust turned out very well either way. 😀

    Thanks so much for sharing this recipe! My relatives loved it. The pie was delicious and I can’t wait to make it again.

  • Becky July 25, 2014, 1:22 pm

    I made this blueberry pie this week. It was awesome! But what I wanted to mention is the crust. I’ve been making pies well before you kids were born! 😉 The measurements of my dough recipe is exactly what yours is. What made the difference, I think, is the way you suggested mixing only part of the flour first and then the remaining 1 cup. The pie dough is fantastic. I always have left over dough and I will roll it My kids when little loved the little pastry. I’d cover the dough with some butter, cinnamon sugar mixture, roll it up and bake. It’s done well before the pie, but it also tells me the goodness/flakiness of the pie dough. Out of the ball park terrific!!! I will only make it this way from now on. PS, I always use my Great Grandmothers rolling pin, over 100 years old. I’d like to think it helps with the goodness 🙂

  • Carol S July 16, 2014, 2:09 pm

    Hi Joanne,

    I’ve been baking pies for years and decided to try this blueberry pie recipe. I left it to cool as suggested but the pie still came out runny. Seems like it didn’t bake through even though I baked for 45 minutes according to the recipe. Decided to try it again the next day and this time I baked it for 55 minutes before the filling looked bubbly like it’s supposed to. Unfortunately, that amount of baking time made the crust too dark, almost burnt despite covering it. And again, after cooling the filling was runny. I’m wondering if the problem was the baking sheet. I can appreciate not having to clean the oven afterward, but seems like the baking sheet did not allow the bottom of the pie to heat up properly. We had to eat it with a spoon, but the pie filling was really good. Has anyone else had this issue?
    Thanks, Carol

  • Tom June 29, 2014, 11:09 pm

    I just made he recipe and everything was awesome. Only issue was when I went to make the lattice, the dough was too fragile to fold it back and forth to do the weave so I ended up just laying the final 5 over the top of the others.

    Any suggestions for what I might have done wrong or to make the dough more sturdy next time?

    • Joanne August 8, 2014, 11:16 am

      It’s possible the dough was a little warm or that you rolled it a bit thin. Next time, the moment the dough becomes unmanageable, throw it back into the fridge for 10 to 15 minutes to firm up a little then try again.

  • Carolina June 29, 2014, 10:53 pm

    I made this pie just this morning and am thoroughly impressed with the results. The kitchen rebel that I am, I used only 1/4 cup of sugar because the berries were sweet enough, and replaced 1/2 cup of AP flour with 1/2 cup of whole grain spelt flour in the pie crust. I have never been able to make a truly flaky crust but, boy, your method and recipe is the bomb! The hardest part was the wait… Thank you, Joanne and Adam!

  • Alex June 22, 2014, 7:09 am

    I made this pie and it was delicious!

  • Kristin June 20, 2014, 2:39 pm

    This pie turned out phenomenal! Made this for Father’s Day, and it was a hit :). The filling held together perfectly and the flaky crust was simply delicious. Thank you for such a great recipe and tutorial, your recipe is going into my keep pile!

  • Diane June 17, 2014, 10:39 am

    My mom and I recently made this pie for my dad for Father’s Day and it turned out great! Due to time constraints, we used store-bought crust, but the filling is the perfect mix of flavors. This recipe is a keeper and next time we will try the homemade crust as referenced above.

    Blueberry pie is my dad’s favorite and he was very happy! Thank you for the great recipe!

    • Joanne June 20, 2014, 12:05 pm

      What a lovely thing to make for your Dad! We’re so glad the pie worked out so well for you 🙂

  • Andy June 16, 2014, 11:22 pm

    I made this for my husband for Father’s Day. This was the best blueberry pie i have ever tasted!
    The filling is delicious and it didn’t run. It turned out beautifully! The only thing i did different was i used Pillsbury pie crust. I can make pie crust but i don’t like doing it. I will definitely be making this again seeing as blueberry season will soon be upon us. Thank You so much for this wonderful recipe. It is definitely a keeper. I am looking forward to trying more of your recipes.

    • Joanne June 20, 2014, 12:07 pm

      Hi Andy, We’re so happy the pie worked so well for you and your father! Thanks for coming back and commenting.

  • B June 16, 2014, 9:08 pm

    I made this pie and it was absolutely delicious! The crust was perfect and the filling was amazing but it did not hold together. It seemed like something was wrong when I made the filling. It was almost as though there was too much mix. The blueberries were covered but there so much extra mix. I still poured all of it into the crust. Did I do something wrong? Is there supposed to be so much extra mix? Is this why the pie was so runny? I want to make it again but I was pretty embarrassed with how it fell apart and was plated.

    • Joanne June 20, 2014, 12:12 pm

      Hi B, Sorry the pie fell apart on you! When baking, you really want the filling to look like it is bubbling. Also, waiting until the pie is completely cool helps a lot. You could try adding a little more cornstarch next time, which should thicken the filling a little more. Hope that helps!

  • Tressa June 14, 2014, 12:25 am

    Could i make this the night before? Leave it on the counter at room temp okay or refrigerate?
    Thanks 🙂

    • Joanne June 20, 2014, 12:26 pm

      Hi Tressa, Since there is butter in the crust, we’d let the pie cool and then refrigerate overnight.

      • Tressa June 25, 2014, 12:07 am

        Thanks! Made it for my hubby for Fathers Day and he loved it; enough so that he says he doesn’t need to visit the ‘pie lady’ at the farmers market anymore 🙂

  • Sandra June 13, 2014, 12:59 pm

    Hi Joanne,, I plan to make this pie tonight. I’d prefer nothing over it (as in party sheet or lattice crust). Will this be a problem??

    • Joanne June 20, 2014, 12:32 pm

      Hi Sandra, You can simply leave the crust off and bake as directed.

  • cara June 12, 2014, 10:18 pm

    Wonderful! Thank you for the vivid photos and details. This was my first time making a pie of any kind and it was fabulous. It looked just like yours. Thank you!

    • Joanne June 20, 2014, 12:33 pm

      Nice! We’re so glad it worked well for you!

  • Adele May 30, 2014, 3:26 pm

    So, this pie is currently baking in the oven, and it smells divine. I’m preparing it for my boss’s birthday. He LOVES blueberries. Literally eats them on a daily basis! :p

    While I’ve yet to actually taste it yet, I can tell it’s going to be a wonderfully delicious pie.

    This is the first pie I’ve made from scratch. You’re instructions for both the Flaky Pie Crust and the Blueberry Pie Recipe were very thorough and easy to follow. The videos helped as well, and it was a great first time experience creating the lattice top.

    Thanks for sharing this recipe. I look forward to preparing more awesome desserts and meals from your site! 😀

  • Georgina Neumann May 25, 2014, 8:34 pm


    i would like to serve this pie hot with cream and ice cream as it is cool weather here in NZ.. however, the recipe states to let it cool completely. Can i serve it hot or should i go with your recommendation and serve the pie cold

  • lila March 21, 2014, 6:57 pm

    Hi i’m Lila, im 13 and i was really looking forward to making this pie, so I did, the pie turned out great it was delicouse and the recipe was really easy to follow( Thank you so much for making a video so helpfull) there was one problem, after i made the pie i put it in the fridge to let it set like the instructions said, i left it there over night but when I tried to cut it in the morning it completleyfell apart all the blueberrys fell out when i tried to take the peice out it ended up all over tge pklate and wouldent keep its shape. I still ate it and my family said it tasted great but do you have any tips to keep it in shape. Thanks Lila (:

    • Joanne March 24, 2014, 9:55 am

      Before you take the pie (or any fruit filled pie) out of the oven, you really want to make sure the filling is bubbling and looks thick. It should look this way near the outside of the pie as well as towards the middle. The bubbling is what makes the filling thicken and helps keep the pie together once it is cooled. Hope that helps!

      p.s. It is completely awesome that you made pie at 13 🙂

  • Annette February 27, 2014, 11:27 am

    I’m looking forward to making this. I’ve always thought, though, that I shouldn’t put a refrigerated dish into a hot oven because the glass could crack?

    • Joanne February 27, 2014, 4:06 pm

      We have never had an issue with this, but we do use pyrex dishes. If you’re concerned, you could skip the step.

  • ANGEL January 29, 2014, 5:13 am

    hi, can i use blueberry in can. thanks.

    • Joanne January 30, 2014, 12:19 pm

      Canned blueberries will work if they are all you have. Frozen also work.

  • Antoinette January 8, 2014, 8:41 pm

    Good! Very easy…

  • sue January 3, 2014, 6:44 am

    tried this today for dessert for the family to share for my mums birthday. it was my first attempt of pastry also. it was thoroughly enjoyed by all…it looked and tasted amazing we were all pleasantly surprised and impressed! thanks for the clear instructions/recipe! 🙂 *****

    • Joanne January 7, 2014, 11:22 am

      So glad you loved it and happy birthday to your Mother 🙂

  • GRACE November 30, 2013, 1:24 pm


    • Joanne December 13, 2013, 12:58 pm

      HI Grace, Not quite sure what went wrong. Two tricks: position your oven rack in the lower third of the oven and bake the pies after chilling for 30 to 60 minutes. Hope that helps!

  • Turkey Day Blue berry pie mom November 28, 2013, 10:59 am

    Oh my goodness i was so scared to make this pie. Not so much the filling but my crust. It was my first and its baking as we speak. So far it looks like its gonna be an awesome pie. I followed your crust recipe to the letter but i had trouble with pinching the edges. The dough kept sticking to my fingers but i finally got that part done. YaY!!! I cant wait to eat it. Thank you so much for your wonderful videos. They helped me so much.

    • Joanne November 29, 2013, 11:16 am

      Nice! Next time, try lightly dusting your fingers and knuckles with flour — it helps to prevent sticking.

  • Nicole November 27, 2013, 4:43 pm

    I am making this pie tonight to serve at thanksgiving tomorrow. I plan on baking it then freezing overnight. When I take it out tomorrow, how long should I reheat it for? Or should I let thaw at room temp?

  • Monica November 26, 2013, 4:25 pm

    This looks amazing! But could I cheat and use frozen pie crusts? Could I cut
    In long rectangle for lattice top? (normally, I would make the crust but I have
    Too many things to cook for thanksgiving)!! 🙂 thanks!

    • Joanne November 29, 2013, 11:31 am

      Yes, absolutely!

  • Cici November 21, 2013, 6:10 pm

    Hi! I am planning on making this pie for Thanksgiving, since my boyfriend absolutely loves blueberry pie! However, I would have to make it a day or two before Thanksgiving. Is that okay? Thanks!

    • Adam November 25, 2013, 3:41 pm

      Nice! Making a day before is fine 🙂

  • Cici Nickels November 20, 2013, 1:42 pm

    Hi! I love blueberry pie, and i just found this recipe online. I was hoping to make this pie for Thanksgiving, however I would have to make it the day before. Is it okay to freeze this pie overnight and make it the next day? Thanks!

  • Iris November 14, 2013, 4:36 pm

    If I wanted to blind-bake the crust first, how would I attach the unbaked pie dough for the lattice crust?

    • Joanne November 18, 2013, 11:16 am

      Hi Iris, That is a tricky one. We have never blind baked a double crust pie. You could try using egg wash to glue the top to the partially baked crust? Or, don’t blind bake and make sure the bottom crust is chilled (even frozen) before filling. This helps to prevent soggy bottom crusts.

  • Melina September 20, 2013, 11:15 am

    Well, I used strawberries instead (because I had used up all the blueberries for your panna cotta recipe) and this came out wonderfully!! I used less sugar because the strawberries were sweet. The pie dough was wonderful and tasted great, but it was very hard when it was time to roll it out. I had it in the fridge overnight and then left it outside the fridge for ten minutes and yet it was still very difficult to roll out. I wonder if I did something wrong. Either way, the pie was delicious and was gobbled up fast by young and old alike. Thanks!

  • Laurie August 21, 2013, 4:21 pm

    Hi…I just made this pie but couldn’t figure out what to do with the butter…I hope I wasn’t supposed to mix it with the blueberries? Lol

    • Joanne August 23, 2013, 10:52 am

      Hi there, You add the butter at the last minute before the egg wash. If you missed it, don’t worry — the pie will be delicious anyway 🙂 The butter just makes the top of the blueberries shiny.

  • heather August 13, 2013, 9:57 am

    Made this weekend…crazy good!

  • Brian July 27, 2013, 9:21 pm

    Holy Cow! This was great. I read lots of comments, but NEVER post. I told myself if the crust was as good as it says it is, I would comment…so here I am! The dough was so easy to work with…I will never go back to my old crust again. The blueberry filling was fantastic, too. I received so many compliments from this recipe!

    • Joanne July 31, 2013, 12:26 pm

      Nice! So glad you came back and comment! We love that pie crust 🙂

  • Andrea July 7, 2013, 12:57 pm

    I’ve made this pie twice now and it turned out perfectly. I didn’t have allspice so I used nutmeg instead.

    Your pictures also inspired me to do a true woven lattice crust. Having a visual helped. Thanks for the great recipe!

  • SalingerGirl June 23, 2013, 2:35 am

    I made the pie today and it was a success. It was very good.

  • Paula - bell'alimento June 19, 2013, 2:33 pm

    I’m never able to wait. Sigh. Spoon it is ; ) Looks ah-mazing guys!

  • Shalryn June 17, 2013, 6:23 pm

    Oh, I do love a scratch-made blueberry pie! I lemon juice and a tsp of butter instead of lemon zest, but the rest is pretty well the way I do it, too. I’ve abandoned my own pie crust recipe because your Flaky Pie Crust recipe always turns out better than mine ever did, so my pies are just that much better now. 🙂 For a bit more “wild” taste, try substituting a few huckleberries in place of blueberries (about 1/3 of the berry volume). Delish!

    • Joanne June 17, 2013, 7:30 pm

      We’re smiling over here! Aren’t blueberry pies the best 🙂

  • Maureen | Orgasmic Chef June 16, 2013, 10:06 pm

    It’s always the waiting that’s the toughest part. I’ve had a few fails in that area in the past. Sometimes you just have to go at it with a big spoon.

    Your pie is beautiful!

  • Katrina @ Warm Vanilla Sugar June 10, 2013, 4:58 pm

    Nothing like a classic blueberry pie! Yum!


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