Easy Homemade Blueberry Pie

Making a blueberry pie from scratch is much easier than you might think. We’re showing you how to make a 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

Homemade Blueberry Pie

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 to walk you through the whole process. Blueberries shine in this pie. The pie is lightly sweetened with a touch of spice from allspice and cinnamon. I just love it.

Homemade Blueberry Pie

What You Will Need

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 — this can be homemade or store-bought. I’ve talked a bit more about pie crust below. This is our favorite pie crust recipe and it’s the one we use to make this pie.

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 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.

Adding 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 (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

  • 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

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) fresh blueberries (about 6 cups), 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
  • 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 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 Fahrenheit. 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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187 comments… Leave a Comment
  • Susan Michelle July 6, 2021, 8:56 am

    It must have been me, but my blueberries never exploded and it was a little runny. I ended up having to cook it for close to 50 minutes. What do you think I did wrong? The flavor was good and the crust amazing!

    • Joanne July 6, 2021, 3:20 pm

      Hi Susan, You might have needed to bake a bit longer. You really want to see the blueberry filling bubbling since that’s when the thickener will start to do it’s magic. If you do bake longer and are worried about the crust over-browning, you can tent the sides of the crust with foil.

  • Anne June 20, 2021, 3:24 pm

    Recipe extremely easy to follow. However, I did not like the AllSpice. Even 1/8 of a teaspoon was too strong. Next time I will use 1/4 t of cinnamon and leave out the allspice.Otherwise, really good.

  • Ann June 13, 2021, 8:32 pm

    This is a great recipe–the best blueberry pie I’ve made. I added more (about 1/4 teaspoon)cinnamon and allspice, and it worked out perfectly. Thank you!

  • angie perez May 25, 2021, 11:44 pm

    Soooo easy. Best Pie ever ! Came out so beautifully.

  • Robyn April 21, 2021, 1:24 am

    It is too easy to get a lop-sided and/or messy lattice pattern if you do it directly onto the pie. If the filling is a little warm or wet, pieces will dip into the filling and could break off or stretch out of shape. Instead, draw a circle the size of the top of your pie on the underside of a piece of baking/silicone paper and make the lattice design on the top side. Slide the pastry and paper onto a metal baking sheet and refrigerate until firm (5 minutes), then carefully slide the pastry off the sheet and onto your pie. Trim any rough bits. Easy peasy and it will look perfect every time.

  • Nicole February 6, 2021, 8:59 pm

    Love your pie recipes! We just made the blueberry pie. Should it be left out in a cake holder or refrigerated? I’m guessing it’ll be all eaten by tomorrow night or at least within two days. Thank you! PS – I think we overdid it with the lemon zest, but it’s still delicious!

  • Linda Munoz January 27, 2021, 1:51 am

    I love your recipes! This was my first time making the lattice crust pie. It was amazing and simple. My boyfriend is diabetic. Next time I make that pie I am going to try Trivia instead of sugar. Have you ever tried baking with that? Do you have any recipes for diabetics?

  • Chrystal January 24, 2021, 4:12 pm

    Do you recommend blind baking the bottom pie crust before baking the pie?

    • Joanne September 11, 2021, 5:39 pm

      We do not blind bake the crust for this pie.

  • Nola January 16, 2021, 7:24 pm

    Just made this and I will say that I used two bags of frozen blueberries and still didn’t have 6 cups. But Definitely didnt need 6 cups because it overflowed quite a bit. Otherwise great recipe

  • Glenn January 6, 2021, 5:34 pm

    Excellent Recipes

  • Shelle Williams December 19, 2020, 9:58 am

    Hi..I am making the pie for my sons bday..it will be my first time making a blueberry pie..this may be a silly question but do you serve the pie cold or warm? It says to cool 2-3 hours..does that mean in fridge and then serve? I want to do it right ..thank you

    • Joanne September 11, 2021, 5:39 pm

      We cool the pie at room temperature.

  • Agnes Nutter November 27, 2020, 11:50 am

    This was super easy even for a first-time pie-maker. I wanted to use the flaky crust recipe but I ran out of time and had to use store-bought dough. Still, I did the lattice top and people were very impressed. I’m thankful for the note about adjusting the sugar to the sweetness of the berries as my berries were not very sweet at all and the extra sugar went a long way. I did think that the flavor was a little heavy on the allspice but I made this for thanksgiving and it gave it a much more autumny feel, so it worked out well.

  • Jenny October 23, 2020, 9:06 pm

    This is by far one of the best recipes out there! I stumbled upon this making a pie and unable to find my previous recipe and it was AMAZING I already have it saved in my book. So stinkin good, THANK YOU!

  • Lilly Dearth September 19, 2020, 5:25 pm

    Easy, delicious, and supper tasty recipe. Thanks.

  • Miriam September 5, 2020, 6:18 pm

    Excellent blueberry pie – I used a deep dish pie pan with about 1000 gm fresh blueberries and a heaping 1/4 c cornstarch. It turned out great! I would recommend watching the top crust carefully though – especially at the 400 temp – I needed to cover the pie with foil through most of the baking process. Thanks for a great recipe!


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