Easy Homemade Blueberry Pie
Making a blueberry pie from scratch is much easier than you might think. We’re showing you how to make our favorite blueberry pie with fresh or frozen blueberries, warm spices, lemon, and an easy lattice crust. Blueberries shine in this pie! Jump to the Blueberry Pie Recipe
Watch The Video
Making Homemade Blueberry Pie From Scratch
This blueberry pie recipe is so simple! You are in the right place if you’ve never made a pie from scratch. I am going to walk you through the whole process. Blueberries shine in this pie. We keep the blueberry filling simple with a touch of sugar, lemon zest, and a little spice, thanks to allspice and cinnamon. I love it.
Blueberry Pie Ingredients
Let’s talk about the ingredients first. Here’s what you’ll need to make a blueberry pie from scratch (the full recipe is below):
Pie Crust — You can use homemade or store-bought pastry. I use my favorite flaky pie crust recipe when I make this pie. It’s made with butter and hasn’t failed me yet.
Blueberries — these can be fresh (my preferred option) or frozen. Frozen blueberries will need to be thawed and drained of extra juices before using to make the pie.
Sugar, lemon zest, cinnamon, and allspice — these add sweetness and flavor to the pie.
Cornstarch — for a thickened pie filling, we need cornstarch. Some recipes call for flour, cornstarch seemed to work best in our testing.
Butter — just a tiny bit of butter makes the filling shiny and extra delicious.
Egg yolk and cream — these make up our egg wash, which we brush over the crust. As the pie bakes, the egg and cream make the crust turn golden and look shiny.
I love the spice from allspice and cinnamon and zing from lemon zest in this pie. We don’t add too much so that the blueberries stay our star.
Pro Tip: If you’re using fresh blueberries, buy (or pick) berries that are plump, sweet, and juicy. You can use frozen blueberries in this recipe, just thaw and drain them before using them.
Making the Pie Filling
To make the filling, we toss blueberries with a mixture of sugar, cornstarch, allspice, cinnamon, salt, and a little lemon zest. When everything is well tossed, we tumble the filling into a prepared crust.
As far as the crust goes, we prefer to use this recipe for all-butter pie crust. It’s delicious and bakes up to be very flaky.
Just as with this pie recipe, we have shared a quick recipe video showing you how we make it, you can watch it here: How to Make Flaky Pie Crust.
How to Add a Lattice Crust
We love adding a lattice crust to our pies. The juices in the filling bubble out and over the lattice – making a pie that looks perfectly humble and homemade.
If you’ve never added a lattice crust before, it can seem a little daunting, but don’t fret! It’s easy (promise), and if you watch the video, we walk you through the entire process.
If you don’t want to go the lattice route, you can always place a sheet of dough over the filling, and then add slits to the top (like we did for this cherry pie). Or add a crumble topping, like the one we used for these apple pie cupcakes or the one we use to make this delicious blueberry crumble.
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 of making any fruit pie is waiting for it to cool — you need to wait for two to three 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 (I’ve even had it for breakfast ?).
More Easy Pie Recipes
- 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.
- Our Favorite Apple Pie — with perfectly cooked (not mushy) apples surrounded by a thickened and gently spiced sauce all baked inside a flaky, golden brown crust
- 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
Blueberries shine in this homemade blueberry pie. Use fresh or frozen berries; see our tips below for using frozen. We love adding a lattice crust to this pie, and have shared step-by-step instructions for adding it in the recipe below. You might also find our recipe video (above) useful. If you prefer to skip the lattice crust, you can top the pie with a full sheet of pastry instead. Be sure to cut a few slits to allow steam to escape before baking.
Blueberry 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 run out of the pie onto your plate after slicing.
Finally, we love using our all-butter flaky pie crust recipe. We highly recommend it, but you can always use your favorite pastry recipe or store-bought pie crust.
Watch Us Make the Recipe
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 or 6 cups) fresh blueberries , see tips for using frozen
1 tablespoon butter, cut into small squares
1 egg yolk
1 tablespoon heavy cream
1 tablespoon coarse sugar, for garnish
- Prepare Bottom Crust
- Make Pie Filling
- Assemble and Add Lattice Crust
- To Finish
Roll out half of the pie dough to fit an 8-inch or 9-inch pie dish. Sprinkle flour on the work surface and your rolling pin to prevent the dough from sticking. For a uniform thickness, roll from the center outwards and keep lifting and turning the dough a quarter turn as you roll it out. Watch our video to see this in action.
Check for the correct size by inverting the pie dish over the dough. The dough should be about 2 inches larger than the dish.
Place the dough into the pie dish when you have reached the correct diameter. As you move the dough, be careful not to stretch the dough.
Trim the dough to within ¾-inch of the dish edge. Refrigerate while you make the pie filling.
In a large bowl, stir together the sugar, cornstarch, lemon peel, allspice, cinnamon, and salt.
Add the blueberries and gently toss to combine.
Transfer the blueberry filling to the prepared pie crust, and then place the pie back into the refrigerator while you prepare the lattice crust.
Roll out the second half of the dough to a similar size as before and slice it into ¾-inch wide strips.
Lay five strips over the 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 the second and fourth strips over the 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 the pie is covered. Watch us do this in our video: how to make a lattice crust.
Trim any overhanging dough strips to ¾-inch of the edge of the dish. Fold the edge of each strip and bottom dough underneath itself, creating a thicker border that rests on the lip of the pie dish. Crimp edges.
Dot the butter over the open areas of the lattice.
Make an egg wash by whisking egg yolk and cream together, then brush it over the crust. Sprinkle a tablespoon of coarse sugar on top, and then refrigerate the pie for 10 minutes before baking.
Position an oven rack in the lower third of the oven, then place a baking sheet on the oven rack to catch any drips from the pie as it bakes
Heat the oven to 400° Fahrenheit.
Bake the pie set on top of the hot baking sheet for 20 minutes, reduce the heat to 350° Fahrenheit, then continue to bake for 35 to 45 minutes, or until the crust is golden and juices in the filling are bubbling eagerly.
If the crust begins to over brown, cover the edges of the pie with aluminum foil and continue to bake until done.
Cool the pie for two to three hours before cutting to allow the 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 database to calculate approximate values.