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.
YOU 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.
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!
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
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
- Make Pie Filling
- Assemble and Add Lattice Crust
- To Finish
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.
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 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.
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
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I made this recipe and it was delish!!! I was a little concerned that there might be too much cornstarch because I like pies juicy but the amount was perfect. I have a pic to add but I don’t see the way to do it. Instead of lattice top I added crumb topping. Was a big hit!
I have been baking pies from scratch for years and this is by far the most perfect pie and sooo delicious. Used frozen blueberries and I think the cornstarch (instead of flour) made the difference (no more runny pies). Of course the spices and zest were perfect!! Blueberry is my husbands fav so I will be making this more often. I use fresh berries in the summer, but thrilled that frozen worked so well.
Delicious pie, everybody loved it. Easy to make. I didn’t have lemon and substituted lime peel & it was still very good.
Thank you for posting this recipe!! I was craving a homemade blueberry pie and decided to give it a try to make one! This is the first pie I’ve ever made and it turned out awesome! The recipe and videos were so helpful. It may have taken me a little longer because I’m a newbie, but practice makes perfect! I can’t wait to make this again!
I’ve made this pie twice (filling and crust) since June and it is THE VERY BEST blueberry pie I have ever had. The allspice adds such a wonderful touch. Thank you for such s remarkable re pie!
I have made this pie twice in the past 2 weeks. Hard to wait 2 hours to cut but worth it. I used ground cardamom instead of allspice and it was wonderful. A distinctive but subtle taste that goes well with lemon and blueberries. Try it
I loved the recipe, I find it very easy to do. Thank you for sharing.
Thank you so much, Adam and Joanne! First of all, we hardly ever review. For whatever reason, I’ve been striking out as far as blueberry pies here lately. We had so many blueberries this past summer (an enviable “problem”) that we had to freeze them for the winter. Most of the recipes out there unfortunately have failed me insofar as the frozen berries. I have to admit that after having been burned more than once, I was extremely skeptical. But the pie we just made this evening with your recipe – with frozen berries that we let defrosted for a few hours, although not entirely – was just perfect, perfect, PERFECTION! My husband requested seconds and when I told him, “I’m definitely leave a positive review,” he added, “I never eat two pieces!” 🙂 Thanks SO much, you two and a half! Our son also enjoyed the video and helped with the lattice crust on our magnificent pie. Even he is not much of a pie aficionado but asked for extras. Keep up the great work!
Hi there, Can you use stoneware pie dish to make this pie I have Emile Henry pie dishes only?
Absolutely!
So good and very easy! Everyone loved it.
HI There, I am really excited to make this pie. However, what does the allspice do for the Blueberry pie? Thank you, Sabrina
The allspice adds a warm spiciness to the pie (like cinnamon does in baked goods).
This was the best blueberry pie I have ever had! It was so easy and yummy! I used a store bought crust due to a time crunch but the filling was awesome!
I want to make this pie for thanksgiving but Can you make ahead of time?
Hi Lauren, You can, but I wouldn’t push it more than a day. The longer fresh fruit pies sit, the bottom crust turns soggy.
Delicious pie and crust , used both recipes and the results way very good . I made a small one with frozen blueberries and a big one with fresh blueberries. Very details instructions and video, thanks ! Will follow you guys Would like to add a photo but don’t seam to be able to from my IPad
We had company from out of state staying with us and I made two of these amazing blueberry pies to share with everyone. It got rave reviews from everyone. My friend of 23 years is the biggest critic I have ever known and let me tell you, she found nothing negative about your recipe to comment on—WOW!!!! Even the kids loved it and asked for more. Your recipe is wonderful and if I could rate it higher than 5 stars, I would.
I made this with the crust recipe linked above. Wow! A great recipe with many helpful tips written into the directions (working with cold ingredients for the crust, chilling at various stages, weaving the lattice top, baking on a hot pan). I was able to make a 10 inch pie. The blueberry filling set up perfectly and cuts into clean, thick slices. So delicious! Thank you!
Can you add more cinnamon rather than the allspice?
Hi Lauren, I’d just leave the allspice out. The pie will still be delicious.
I am an experienced pie-maker, but love to try new recipes and techniques. I made the blueberry pie a few days ago and it was perfect! Not too sweet and the filling held together well. My pie-making expert neighbor was very impressed, too. I used the all-butter crust for the first time and will make it again. So glad I found your page!
I just pulled this out of the oven. Looks great and smells delicious, hopefully it tastes great too. The instructions are very clear so it makes this an easy pie to make. This is my first time making pie from scratch. I did the dough linked in this recipe and that was pretty easy to do too, made it a day in advance. I forgot the butter dots so hopefully it doesnt affect texture and flavor too much.
I have made this recepe countless times, and it is always delicious! I have never put the butter on top, and I don’t think it needs it. The lemon zest and spices are a perfect compliment to fresh blueberries and do not overpower them. I have also made this recepe with frozen berries and it turns out just as tasty!
I made it! It looks good, I hope it tastes as good as it looks! I took a picture, but can’t send it from here.
We would love to see your photo! If you get a chance make sure to tag the photo with @inspiredtaste or #inspiredtaste on Instagram or Facebook!
I am making this for my husband’s birthday next Wednesday. I can’t wait to try it! Last year was my great aunt’s coconut cream pie recipe and this will be my first time attempting a blueberry pie! The instructions make it sound extremely simple and the video was a great thing to watch so I have a slight clue as to what I have to do. Thanks so much for sharing!
Was wondering if I could substitute coconut sugar. I use it in apple pies and works great.
Coconut sugar should work well.
Hi I tried the recipe and turned out great. 2nd time I had an extra pie which I have frozen. Do I bake it straight away from the freezer or need to thaw? And what baking temperature to use for a frozen pie? Thanks for sharing!