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Homemade Blueberry Pie Recipe

by on June 10, 2013 · 41 comments

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.

Homemade Blueberry Pie Recipe

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

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 Recipe

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.

Homemade Blueberry Pie Recipe

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.

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.

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Homemade Blueberry Pie Recipe
 
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 (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
Directions
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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About the Author

Joanne

I'm Joanne Gallagher and alongside my husband, Adam, I develop, test and share favorite recipes from our kitchen. I'm completely in love with food and you'll most likely find me covered in flour, chocolate or both.

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41 Comments

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

Nothing like a classic blueberry pie! Yum!

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2 Joanne June 12, 2013 at 9:05 am

Seriously :)

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3 Maureen | Orgasmic Chef June 16, 2013 at 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!

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4 Joanne June 17, 2013 at 9:23 am

Thanks, Maureen!

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5 Shalryn June 17, 2013 at 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!

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6 Joanne June 17, 2013 at 7:30 pm

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

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

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

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8 SalingerGirl June 23, 2013 at 2:35 am

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

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9 Andrea July 7, 2013 at 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!

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10 Brian July 27, 2013 at 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!

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11 Joanne July 31, 2013 at 12:26 pm

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

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12 heather August 13, 2013 at 9:57 am

Made this weekend…crazy good!

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13 Joanne August 13, 2013 at 1:47 pm

Nice :)

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14 Laurie August 21, 2013 at 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

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15 Joanne August 23, 2013 at 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.

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16 Melina September 20, 2013 at 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!

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17 Iris November 14, 2013 at 4:36 pm

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

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18 Joanne November 18, 2013 at 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.

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19 Cici Nickels November 20, 2013 at 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!

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20 Adam November 25, 2013 at 3:49 pm

Place the baked and fully cooled pie in the freezer, but don’t cover it. When it is completely frozen, wrap the pie and place back in the freezer. Here are a few more pie storing tips from Betty Crocker (they explain how to freeze unbaked pies, too): http://www.bettycrocker.com/tips/tipslibrary/baking-tips/storing-pies

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21 Cici November 21, 2013 at 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!

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22 Adam November 25, 2013 at 3:41 pm

Nice! Making a day before is fine :)

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23 Monica November 26, 2013 at 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!

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24 Joanne November 29, 2013 at 11:31 am

Yes, absolutely!

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25 Nicole November 27, 2013 at 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?

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26 Joanne December 3, 2013 at 12:35 pm

You can thaw at room temperature for about an hour. Then re-heat at 375°F on the lowest oven rack for 35 to 40 minutes or until warm. Here’s a great article for freezing and thawing pies from Betty Crocker: http://www.bettycrocker.com/tips/tipslibrary/baking-tips/storing-pies

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27 Turkey Day Blue berry pie mom November 28, 2013 at 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.

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28 Joanne November 29, 2013 at 11:16 am

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

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29 GRACE November 30, 2013 at 1:24 pm

I HAVE BEEN MAKING PIES ALL MY LIFE–NOW THAT I AM OLD I USE FROZEN PIE SHELLS AND ROLL OUTS FOR TOP CRUST WITH SUCCESS. THIS YR. THE PIES CAME OUT SO SOGGY — WHAT DID I DO WRONG. I MAKE THEM AHEAD OF TIME (ALWAY) UN COOKED AND SO I BAKE THEM THE DAY OF HOLIDAY. I WILL TRY THE GRAHAM CRACKER TRICK. DO U THINK THAT WILL WORK? THANK U FOR ANY HELP U CAN GIVE ME. GRACE

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30 Joanne December 13, 2013 at 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!

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31 sue January 3, 2014 at 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! :) *****

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32 Joanne January 7, 2014 at 11:22 am

So glad you loved it and happy birthday to your Mother :)

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33 Antoinette January 8, 2014 at 8:41 pm

Good! Very easy…

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34 ANGEL January 29, 2014 at 5:13 am

hi, can i use blueberry in can. thanks.

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35 Joanne January 30, 2014 at 12:19 pm

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

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36 Annette February 27, 2014 at 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?

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37 Joanne February 27, 2014 at 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.

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38 lila March 21, 2014 at 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 (:

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39 Joanne March 24, 2014 at 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 :)

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