Easy Homemade Blueberry Pie

Making blueberry pie from scratch is much easier than you might think. We’re showing you how to make 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 or watch our quick video showing you how we make it.

Watch Us Make the Recipe

Making Homemade Blueberry Pie From Scratch

This blueberry pie recipe is so simple! If you’ve never made a pie from scratch before, you are in the right place. I am going walk you through the whole process. Let’s talk about the ingredients first.

What You Will Need

Here’s what you’ll need to make blueberry pie from scratch:

  • Pie crust — this can be homemade or store-bought. I’ve talked a bit more about pie crust below.
  • 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, but in our testing cornstarch seemed to work best.
  • Butter — just a tiny bit of butter makes the filling shiny and extra delicious on top.
  • Egg yolk and cream — these make up our egg wash, which we brush over the crust. As the pie bakes, the egg and cream are what makes 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 so much that they take away from the blueberries, but we do add enough to lift their flavor a bit.

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.

Easy Homemade Blueberry Pie Recipe

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.

How to add a lattice crust to blueberry pie
Adding a lattice crust is easy!

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. 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 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 (I’ve even had it for breakfast ?).

Easy, Homemade Blueberry Pie Recipe

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

  • PREP
  • COOK

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


  • 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 the blueberry filling to the prepared pie crust. Refrigerate while you prepare the lattice crust.

      • Assemble and Add Lattice Crust
      • Roll out the 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 us do this in our video: 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 the 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.

        • 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 database 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: Serving Size 1 slice / 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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158 comments… Leave a Comment
  • Diane June 17, 2014, 10:39 am

    My mom and I recently made this pie for my dad for Father’s Day and it turned out great! Due to time constraints, we used store-bought crust, but the filling is the perfect mix of flavors. This recipe is a keeper and next time we will try the homemade crust as referenced above.

    Blueberry pie is my dad’s favorite and he was very happy! Thank you for the great recipe!

    • Joanne June 20, 2014, 12:05 pm

      What a lovely thing to make for your Dad! We’re so glad the pie worked out so well for you 🙂

  • Andy June 16, 2014, 11:22 pm

    I made this for my husband for Father’s Day. This was the best blueberry pie i have ever tasted!
    The filling is delicious and it didn’t run. It turned out beautifully! The only thing i did different was i used Pillsbury pie crust. I can make pie crust but i don’t like doing it. I will definitely be making this again seeing as blueberry season will soon be upon us. Thank You so much for this wonderful recipe. It is definitely a keeper. I am looking forward to trying more of your recipes.

    • Joanne June 20, 2014, 12:07 pm

      Hi Andy, We’re so happy the pie worked so well for you and your father! Thanks for coming back and commenting.

  • B June 16, 2014, 9:08 pm

    I made this pie and it was absolutely delicious! The crust was perfect and the filling was amazing but it did not hold together. It seemed like something was wrong when I made the filling. It was almost as though there was too much mix. The blueberries were covered but there so much extra mix. I still poured all of it into the crust. Did I do something wrong? Is there supposed to be so much extra mix? Is this why the pie was so runny? I want to make it again but I was pretty embarrassed with how it fell apart and was plated.

    • Joanne June 20, 2014, 12:12 pm

      Hi B, Sorry the pie fell apart on you! When baking, you really want the filling to look like it is bubbling. Also, waiting until the pie is completely cool helps a lot. You could try adding a little more cornstarch next time, which should thicken the filling a little more. Hope that helps!

  • Tressa June 14, 2014, 12:25 am

    Could i make this the night before? Leave it on the counter at room temp okay or refrigerate?
    Thanks 🙂

    • Joanne June 20, 2014, 12:26 pm

      Hi Tressa, Since there is butter in the crust, we’d let the pie cool and then refrigerate overnight.

      • Tressa June 25, 2014, 12:07 am

        Thanks! Made it for my hubby for Fathers Day and he loved it; enough so that he says he doesn’t need to visit the ‘pie lady’ at the farmers market anymore 🙂

  • Sandra June 13, 2014, 12:59 pm

    Hi Joanne,, I plan to make this pie tonight. I’d prefer nothing over it (as in party sheet or lattice crust). Will this be a problem??

    • Joanne June 20, 2014, 12:32 pm

      Hi Sandra, You can simply leave the crust off and bake as directed.

  • cara June 12, 2014, 10:18 pm

    Wonderful! Thank you for the vivid photos and details. This was my first time making a pie of any kind and it was fabulous. It looked just like yours. Thank you!

    • Joanne June 20, 2014, 12:33 pm

      Nice! We’re so glad it worked well for you!

  • Adele May 30, 2014, 3:26 pm

    So, this pie is currently baking in the oven, and it smells divine. I’m preparing it for my boss’s birthday. He LOVES blueberries. Literally eats them on a daily basis! :p

    While I’ve yet to actually taste it yet, I can tell it’s going to be a wonderfully delicious pie.

    This is the first pie I’ve made from scratch. You’re instructions for both the Flaky Pie Crust and the Blueberry Pie Recipe were very thorough and easy to follow. The videos helped as well, and it was a great first time experience creating the lattice top.

    Thanks for sharing this recipe. I look forward to preparing more awesome desserts and meals from your site! 😀

  • Georgina Neumann May 25, 2014, 8:34 pm


    i would like to serve this pie hot with cream and ice cream as it is cool weather here in NZ.. however, the recipe states to let it cool completely. Can i serve it hot or should i go with your recommendation and serve the pie cold

  • lila March 21, 2014, 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 (:

    • Joanne March 24, 2014, 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 🙂

  • Annette February 27, 2014, 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?

    • Joanne February 27, 2014, 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.

  • ANGEL January 29, 2014, 5:13 am

    hi, can i use blueberry in can. thanks.

    • Joanne January 30, 2014, 12:19 pm

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

  • Antoinette January 8, 2014, 8:41 pm

    Good! Very easy…

  • sue January 3, 2014, 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! 🙂 *****

    • Joanne January 7, 2014, 11:22 am

      So glad you loved it and happy birthday to your Mother 🙂

  • GRACE November 30, 2013, 1:24 pm


    • Joanne December 13, 2013, 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!

  • Turkey Day Blue berry pie mom November 28, 2013, 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.

    • Joanne November 29, 2013, 11:16 am

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


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