This classic homemade blueberry pie is a dream to eat. Blueberries shine in this pie. 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.
If you’re using fresh blueberries buy (or pick) blueberries that are plump, sweet and juicy. You can use frozen blueberries in this pie 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.
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.
For blueberry pie, 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 pie dough over the blueberry filling then add slits to the top. Or, add a crumble topping.
Before baking, we like to brush the pie crust with a rich egg wash made from egg yolk and cream. Then we bake until bubbling and golden brown.
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
- 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 Recipe — it’s a little quicker to make and very tasty.
- For more inspiration, take a look at this blueberry pie from All Recipes or this cranberry and blueberry pie recipe from Bon Appetit.
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.
- Pie dough for top and bottom 9-inch (23 cm) pie, chilled (see our Flaky Pie Crust Recipe)
- 2/3 cup to 3/4 cup (130 g to 150 g) granulated sugar, adjusted according to sweetness of berries
- 1/4 cup (30 g) cornstarch (“corn flour”)
- 2 teaspoons freshly grated lemon peel
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 6 cups (900 g) fresh blueberries (about 2 pounds)
- 1 tablespoon (14 g) butter, cut into small squares
- 1 egg yolk
- 1 tablespoon heavy cream
- 1 tablespoon coarse sugar, for garnish
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.
- 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).
- 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).
- Cool 2 to 3 hours before cutting to allow filling to set.
Frozen Blueberries: If you are unable to find fresh blueberries, you can substitute 6 cups frozen blueberries that have been thawed and drained.