Ultra-Satisfying Homemade Chicken Noodle Soup Recipe

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

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 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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129 comments… Leave a Comment
  • JR March 8, 2017, 11:31 am

    Hello!!! This recipe is brilliant and anyone who says differently doesn’t like PIE! For frozen berries no need to thaw, just add bit more cornstarch (this from trial and error and reading on internet!!) It has a great great taste and has worked every time Ive made it and Im not a pie professional by any means.Thanks for this great recipe! Best, JR

    • Cari Smith March 20, 2017, 6:17 pm

      Hi there, I made this Pie last night with Frozen blueberries and it was very yummy but it was still a little loose in the center. I used a total of 1/2 cup cornstarch total. I was hoping that you would not mind sharing how much cornstarch you used? I would not want to thaw the frozen blueberries because they would get a mushy and change shape and become less appetizing.. I plan on trying this recipe with fresh blueberries when they are in season. Your advise would be appreciated warm regards, Cari

  • Chawn December 15, 2016, 2:38 pm

    This is my second time making this recipe. The first time I did it for Thanksgiving for my family and it was a hit! Tonight I am doing it for a potluck. I know it will be amazing again! Thank you.

    • Karen December 24, 2016, 8:25 am

      Tried this with frozen blueberries. Followed the frozen instructions. Found the cinnamon and allspice was a bit too much. Would not make this again with frozen blueberries.

  • Sarah November 23, 2016, 10:07 pm

    The instructions for the filling mention butter, but I don’t see where it gets incorporated. Please help.

    • Joanne December 1, 2016, 2:52 pm

      Hi Sarah, we add a few dots of butter on top of the filling before baking the pie.

  • Laura November 23, 2016, 9:35 pm

    I am making this pie now and was wondering if I should use a shallow 9 inch pie dish or the deeper 9 inch dish?

    • Joanne December 1, 2016, 2:52 pm

      Hi Laura, Both pie dishes should work for you.

  • Lana Oro November 21, 2016, 9:31 pm

    I love this recipe! It comes out perfect! If I were to make little individual pies is there anything different I should do?? Would the bake time be the same? Also could I use turbinado sugar on top??

    • Joanne December 1, 2016, 2:53 pm

      Hi Lana, Turbinado sugar on top would be really pretty. If you make this into individual pies, the bake time will be shorter. I can’t say exactly, but I would just keep an eye on the pie while they bake.

  • Deborah Shillings November 21, 2016, 5:15 pm

    I make this pie every year at Thanksgiving. YUMMY! I don’t know why my grandma and mom always dreaded the pie making every year…this recipe is sooo EASY and comes out perfect every time!!!

  • joe November 5, 2016, 7:50 pm

    Just made this but didn’t have the lemon rind.Is there much of a difference?

    • Joanne November 8, 2016, 2:26 pm

      The lemon adds extra flavor, but is not absolutely necessary when making the pie.

    • Cindy J July 15, 2018, 6:34 pm

      I am not a fan of lemon rind so I used 1 tsp of lemon juice. I also used 1/8 of cinnamon and 1/8 of ginger because I didn’t have allspice. I also cooked it a bit longer because it was very soupy otherwise an excellent recipe. Omitted the butter because it wasn’t mentioned in the instructions.

  • Kimberly Williams August 31, 2016, 8:03 pm

    I made the pie and it turned out very well! It was only the second pie I’ve made, but I found the instructions and videos great!

    For the flaky crust, I found I needed a little more for the pan crust, and had excess for the top, so in future I will divide puck more unevenly.

    For the pie I only added 1/3 cup of sugar. Added a scoop of ice cream and it was delicious! Thanks, will make again.

    • Kimberly Williams August 31, 2016, 8:06 pm

      oh! I also used salted butter…so I never added any additional salt. 🙂

  • shirley cunningham July 18, 2016, 8:20 am

    Best instructions, I have seen, I have made a lot of pies in my days but never a blueberry. I knew they were already the berries were sweet, the so I cut the sugar to 1/2 cup,
    , it called for 4 cups of berries in a 9″ pie pan, I knew that wasn’t going to fly so I added 6 cups.
    Then it said to bake the pie on the bottom rack at 420 , I fell for it, my bottom crust disintegrated, I used a pie ring thank god, or I would have lost the whole pie.
    I don’t even bake my Rhubarb pies oh the bottom rack. Thanks for making a old baker wake up.

  • Diane November 25, 2015, 10:20 am

    Can you use frozen blueberries

    • Joanne December 22, 2015, 1:15 pm

      Yes, there are instructions for using frozen berries in the recipe notes section above.


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