Easy, Homemade Blueberry Pie Recipe

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 or watch our quick video showing you 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. 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.

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Easy Homemade Blueberry Pie – 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.

Easy Homemade Blueberry Pie Recipe - Toss, Fill and Bake

Quick and Easy Blueberry Muffins RecipeYOU MAY ALSO LIKE: Our Ridiculously Easy Blueberry Muffin Recipe with a quick recipe video showing you how we make them. They only require 1 bowl and you can make them in 30 minutes!

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.

How to add an Easy Lattice Crust

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. 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!

Easy, Homemade Blueberry Pie Recipe

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

Easy, Homemade Blueberry Pie Recipe

  • PREP
  • COOK
  • TOTAL

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.

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.

One 9-inch pie, 8 slices

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

Directions

  • Prepare Bottom Crust
  • Roll out half of the pie dough to fit an 8- or 9-inch 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 larger than the dish.

    Being careful not to stretch the dough, fit into pie dish then trim dough to within 3/4-inch of the edge of the dish. Refrigerate while you make the pie filling.

    • Make 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.Blueberry-Pie-Recipe-Step-1

      • Assemble and Add Lattice Crust
      • Roll out second half of dough to a similar size as before. Cut into 3/4-inch 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. (Watch our video for how to make a lattice crust).

        Trim dough strips to 3/4-inch 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.Blueberry-Pie-Step-3

        • To Finish
        • Heat oven to 400 degrees F. 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 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.

Adam and Joanne's 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.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Calories 502 / Protein 6 g / Carbohydrate 63 g / Dietary Fiber 4 g / Total Sugars 24 g / Total Fat 26 g / Saturated Fat 16 g / Cholesterol 88 mg
AUTHOR: Adam and Joanne Gallagher

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115 comments… Leave a Comment
  • 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

    Reply
  • 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?

    Reply
    • Joanne September 19, 2014, 2:15 pm

      Yes, that should work out just fine.

      Reply
  • 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.

    Reply
  • 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.

    Reply
  • 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 🙂

    Reply
  • 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

    Reply
  • 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?

    Reply
    • 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.

      Reply
  • 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!

    Reply
  • Alex June 22, 2014, 7:09 am

    I made this pie and it was delicious!

    Reply
  • 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!

    Reply

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