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 Need To Make Blueberry Pie

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 - Toss, Fill and Bake

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.

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.
  • 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
  • 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 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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135 comments… Leave a Comment
  • Julee January 22, 2018, 8:10 pm

    So good and very easy! Everyone loved it.

    Reply
  • Sabrina January 22, 2018, 5:19 pm

    HI There, I am really excited to make this pie. However, what does the allspice do for the Blueberry pie? Thank you, Sabrina

    Reply
    • Joanne May 4, 2018, 12:35 pm

      The allspice adds a warm spiciness to the pie (like cinnamon does in baked goods).

      Reply
  • Lyndsey November 23, 2017, 10:23 pm

    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!

    Reply
  • Lauren November 22, 2017, 11:27 am

    I want to make this pie for thanksgiving but Can you make ahead of time?

    Reply
    • Joanne November 22, 2017, 4:10 pm

      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.

      Reply
  • Chrystel P October 21, 2017, 1:26 pm

    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

    Reply
  • Patty October 15, 2017, 6:11 pm

    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.

    Reply
  • Sarah August 9, 2017, 10:56 am

    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!

    Reply
  • Lauren S. August 2, 2017, 9:24 pm

    Can you add more cinnamon rather than the allspice?

    Reply
    • Joanne August 9, 2017, 5:57 pm

      Hi Lauren, I’d just leave the allspice out. The pie will still be delicious.

      Reply
  • Tracey July 19, 2017, 11:42 pm

    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!

    Reply
  • Mariana July 19, 2017, 3:54 pm

    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.

    Reply
  • Liv July 19, 2017, 1:47 am

    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!

    Reply
  • Emme Daley July 13, 2017, 3:53 pm

    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.

    Reply
    • Adam July 13, 2017, 5:23 pm

      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!

      Reply
  • Andrea June 30, 2017, 6:56 am

    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!

    Reply
  • Raelyn June 13, 2017, 10:50 am

    Was wondering if I could substitute coconut sugar. I use it in apple pies and works great.

    Reply
    • Joanne July 26, 2017, 6:32 pm

      Coconut sugar should work well.

      Reply
  • Michelle May 5, 2017, 9:15 am

    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!

    Reply

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