Blueberry Pie Recipe (VIDEO)
The ultimate Blueberry Pie Recipe! The filling is bursting with sweet, juicy blueberries and tastes amazing with vanilla ice cream.
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Making a pie from scratch is so rewarding and this blueberry pie does not disappoint. It is THE ONE dessert everyone should make before the season ends. P.S. This all-butter pie crust is a keeper; flaky, soft and so easy to make!
Blueberry Pie Recipe
Can I substitute with Frozen Blueberries?
When blueberries are in season, we use fresh blueberries but you can make blueberry pie with frozen blueberries without thawing first, but it may take slightly longer for the blueberries to bubble at the top.
Ingredients for Blueberry Pie:
We used 6 cups of sweet blueberries. If your blueberries are ultra sweet, you can get away with slightly less sugar. If your blueberries are super tart, you can add a few extra tablespoons of sugar.
You will need 1 recipe for our homemade pie crust (super easy!)
Pie Making Tools
- 9-inch, deep pie pan which allows for A TON of blueberries!
- Rolling Pin – a simple one will do.
- Food Processor – or use a pastry cutter to cut butter into flour.
How to Create a Lattice Pie Crust:
1. Place 5 strips of dough over the pie crust, with the wider strips in the center and shorter strips towards the edges.
2. Fold back every other strip half way and place a long strip in the center perpendicular to the first 5 strips. Fold the strips back over the new line and fold back the alternate strips. Continue adding and alternating strips then switch to the other side of the pie and complete until lattice is complete.
Click Here for the full lattice pie crust photo tutorial.
Reader Favorite Blueberry Recipes:
- Blueberry Crumble (extra blueberries!)
- Blueberry Lemon Cake (our most popular dessert)
- Blueberry Muffins with irresistible lemon glaze
- Blueberry Pierogi – just like Mom’s!
Watch Natasha Make Blueberry Pie:
See Natasha make this easy blueberry pie recipe. I hope it becomes a new favorite blueberry recipe for you!
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Blueberry Pie Recipe
Ingredients
- 1 recipe for pie crust yields 2 crusts
- 6 cups blueberries, rinsed and well drained (2 lbs or 32 oz)
- 1 tsp lemon zest from 1 lemon
- 2 Tbsp lemon juice freshly squeezed
- 4 1/2 Tbsp all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1 egg + 1 Tbsp water
Instructions
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Pre-make your pie crust and let it refrigerate 1 hour in refrigerator before using. Roll the first disk into a 13" circle and transfer to a 9" wide pie pan.
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Roll the second crust into a 12" circle and use a pizza cutter to slice into ten 1-inch strips.
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In a large mixing bowl, combine 6 cups blueberries, 1 tsp lemon zest, 2 Tbsp lemon juice, 1/2 cup granulated sugar, 4 1/2 Tbsp flour, 1 tsp cinnamon and toss to combine. Transfer blueberries into the dough-lined pie pan, mounding it just slightly in the center and keeping the edges clean of blueberry juice.
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Using the 10 strips of dough, create a lattice crust over the top (see photo tutorial on natashaskitchen.com), pinch the edges to seal and crimp edges if desired.
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Beat together 1 egg and 1 Tbsp water and brush the egg wash over the lattice crust and edges. Bake in the center of the oven at 375˚F for 50-60 minutes, or until crust is golden and blueberry juice is bubbling at the edges.
Recipe Notes
Note: nutrition label on this recipe does not include the crust. Nutrition facts for the crust can be found on our Pie Crust Recipe.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
What is your ALL-TIME favorite blueberry recipe? I would love to hear from you in a comment below!
The ultimate Blueberry Pie Recipe! Making a pie from scratch is so rewarding and this blueberry pie does not disappoint. The filling is bursting with sweet, juicy blueberries and tastes amazing with vanilla ice cream. | natashaskitchen.com
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Made the Blueberry pie and it is delicious!!!
Hi Ed, I’m so glad you enjoyed that!
My daughter made this pie for her cooking class homework assignment and it was delicious! We forgot to refrigerate the dough for an hour, so it was a little difficult to roll out. The pie filling was amazing! We kept a little bit aside to snack on while the pie baked.
That’s so great, Stacie! I’m so glad you enjoyed this recipe! Isn’t it delicious?
A bit sweet for my taste. Will cut back sugar to 1/3 cup next time. Stil easy and delicious.
I’m glad you enjoyed that! Thank you for sharing that feedback with us.
Do i really need the lemon zest
Hi Oretha, we love it with lemon zest but you are welcome to omit that if you’d like.
Hi Oretha, the recipe would still work without it but it does add nice flavor. With the recipe having such a short list of ingredients, each ingredient definitely helps with the overall outcome.
I made this pie and it was b big hit but I think it needs more sugar. I used fresh berries that tasted pretty sweet but the pie is kinda tart? More sugar next time.
Hi Mombo, Yes, you are welcome to alter that to match the berry tartness.
Totally agree. The pie is too tart but delicious. I will use 3/4 cup next time.
My youngest son is not much for birthday cakes and he is turning 11 in a couple of weeks. He has randomly asked for a blueberry pie and I think this recipe is just right for us! Can’t wait to try it! Thanks Natasha! I enjoy all of your videos on Facebook!
That’s so great! I’m so glad you discovered this recipe!
This pie was perfect …. not too sweet & the cinnamon was a nice touch. I used a store bought crust, so I can’t vouch for it. Also, I used Frozen Maine Blueberries since berries are our of season and would never know the difference. Everybody loved it.
That’s just awesome!! Thank you for sharing your wonderful review, Adi!
Hi, how long should I leave the pie out after baking before cutting into it, in order for it to hold its shape?
To hold it’s shape it make take a few hours to rest. Google recommends 20-30 if you like warm pie. Otherwise a few hours to keep shape.
My first try at blueberry pie and it was a great success. Crust was light and crusty. My family finished them within minutes! And it’s so easy to make. Thanks for sharing!
Hi Audrey, I’m so happy to hear that! Thank you for sharing your great review!
Natasha, I love your recipes! You’re my ‘go-to’ recipe blog because everything I’ve tried comes out amazing. I’m sure that’s a lot of work to keep it up, thank you!
P.s. one of the reasons I also love following your recipes is because you repeat all measurements right in the step by step process, so we don’t have to scroll the page back up and forth!!
Awww that’s the best! Thank you so much for sharing that with me and thank you for that wonderful compliment! I’m all smiles!
as always concerned about making pies, saw this one.. and saw so many good comments I decided i got to give it a try. I’m so happy I did, It’s my go-to recipe when I want to impress guests or hosts. made it twice and making it again this weekend. everyone that tasted it LOVED it. thank you Natasha for an amazing recipe and thank you for always answering so quickly
That’s so great! It sounds like you have a new favorite, Rivka!
Can you freeze the unbake pie?
Hi Kim, Yes it is best to freeze before baking vs after if you plan on doing that. Freezing after will cause the dough to be tougher. You can do it either way honestly. I have let it thaw before baking before and it worked out really well!
I baked using this recipe and it turned out really well. Next time I think I’ll use a little more sugar. It held it’s shape and it was probably the best looking pie I’ve ever made! Thank you for a wonderful recipe!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hey, I dont have a pyrex pan, I have a metal one. is that good?
Hi Rivka, the exact same pan is not necessary but it should be a deep dish pie pan.
hey, i really want to make this. but i dont have fresh blueberry. can i use frozen blueberry? and if yes, is it the same process?
Hi Rivka, I haven’t tested that but it may work. You may have to adjust bake time a bit since it make take longer. I hope you love it!
I just made it and it was a complete hit! We only had about 3 cups of blueberries but it still turned out great, I just used a shallower tin.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Natasha, this really is the best blueberry pie ever! My family loves it! I’m more of a semi-homemade baker to bake quickly after work, so I used a roll out refrigerated pie crust. They work well for me. I also didn’t have a real lemon to zest, so I just added an extra squirt of juice. I line my pie plate with a little corn starch, then line my bottom crust with it as well before I add the blueberry mixture to keep the crust crispy. I used fresh blueberries and followed everything else on your recipe exactly. It was perfect! I’ve made other recipes before, but this is the first time my blueberries didn’t spread everywhere after cutting into it! I will save this recipe and only ever use this from now on! Great job and I can’t wait to try your other recipes! Love from Florida
Thank you so much for sharing that with me, Lynnette!
Did you forget the cornstarch or flour for the filling. This recipe would be runny.
This pie was fabulous! The lemon with the fresh blueberries, not too much sugar and then the cinnamon – so simple but every ingredient complimented the others in just the right way. Family raved. Thanks so much – my go to recipe from now on.
That’s just awesome!! Thank you for sharing your wonderful review Robin!
Hi Natasha
Followed this recipe exactly and it turned out fantastic and had rave reviews on the pie crust. Would this turn out the same if I made about 6 smaller pie tarts following the same directions?
Hi Wade, I imagine this would work as mini pies, your bake time may need adjusting however. I f you experiment please let me know how you like that.
Hi Natasha, I made the pie dough using you’re recipe……I used my Cuisinart and hoped not to over mix everything….the result was a dry lumpy mess! I did get the dough divided, wrapped both portions in plastic wrap and put them in the fridge as stated in your recipe. I left them in the fridge for over an hour and then let them warm up slightly at room temperature. I had a terrible time rolling out the dough and when I finally got the bottom crust in the pie plate, I had to piece it together to form a crust. I mixed up the blue berry filling but instead of a lattice top, I decided to roll out the dough and cover the pie with a top. It was difficult to do but after a lot of struggles, I succeeded in topping the pie. The pie is now in the freezer and will be cooked in a couple of days.
Overall, the making of this pie was such a struggle but I’m hoping that when I bake it, it will be worth the stress I went through to see it’s completion.
I wish I knew what I did wrong making the crust, I was hoping for a better recipe than the one I have been using. Any hints?
Thanks
Hi Patricia, if the mixture was dry and lumpy, it could be due to not adding enough water. I suggest adding enough water so that it just starts to form a dough and come together. Try the dough pinch test that I mention in the butter pie crust recipe. I hope that helps. Also, be sure to watch the pie crust video tutorial.
Thanks Natasha, I appreciate your comments…..I won’t give up on the recipe, I will definitely try it again using your suggestions!
hi I’m a big fan! do we have to use the exact pan like the one you used?
Hi Mimi, the exact same pan is not necessary but it should be a deep dish pie pan.
thank you
The best blueberry pie I have ever made 🙂
I’m so happy you enjoyed that Susan! Thank you for sharing that with us!
I’ve been waiting to try your recipe AFTER I found the pie pan, Pryrex, that you used. I screen saved a pix of your pix showing the name “Pyrex” on the handle. But I cant find it anyway. I know it’s not an Emile, I have 2.
May I ask where you bought the ceramic white deep dish Oyrex pie pan please–??!! Thank you
Hi Blue, it was sent to me by Pyrex years ago. I haven’t been able to find it either and I suspect it was created for the European markets (which doesn’t make sense since I’m in the USA). Anyways, the Emile will work well – that is a beautiful pie pan!
Very Delicious, I will try this recipe again again & again
That’s so great! It sounds like you have a new favorite!
I made this last night at it was fantastic! I did leave out the cinnamon, it was delicious!
That’s so great Crystal! Thank you for that awesome review!
I am attempting to make your pie unfortunately he crust I made last night and I need to know how long do I keep it out so I can start working on the dough. I hate making pies I feel intimidated in making pie crust
Hi Suzie, once it reaches or is close to room temperature you should be able to use it.
This is the highest rated lemon pie recipe out there. So I had to try it. Even after noting many of the reviewers that gave it 5 stars hadn’t made the pie but “couldn’t wait to try the recipe”.
My blueberries were freshly picked and extremely sweet. I cut down the lemon by half based on prior reviews.
If you like blueberry pie that is sweet and doesn’t taste like lemon, definitely add additional sugar and cut the lemon down tremendously. Even cutting it in half was not enough for me. The lemon overpowered the blueberries to my disappointment.
Still a great recipe, and I definitely recommend, but adjust the lemon and sugar to your individual taste.
Thank you so much for sharing that with me, Lynn!
Absolute the Best blueberry pie…and my husband’s favorite! Make this pie all the time ….:)
That’s just awesome!! Thank you for sharing your wonderful review, Karen!
I made this last night and my husband and I absolutely loved it! I made it late in the evening and it took a long time to cool so we had a piece for breakfast, and what a delicious breakfast that was! Thank you for the wonderful recipie!
You’re welcome! I’m so happy you enjoyed it!
Hi Natasha, For the pie crust, do you sift the flour before measuring?
Thank you.
Hi Mary, I don’t sift and it is not necessary in this recipe. I hope you love the pie and pie crust!
Hi Natasha,
We’ve enjoyed all of your delicious recipes over the last few yrs.
This pie is just wonderful! Have to fight for…a slice, for me! All,blueberry pies should be this good!
My favorite blueberry recipe is: Jewish blueberry sour cream bundt cake! It is, the bomb.
A really old recipe.
Thanks for all you do.
Barbi
Awww that’s the best! Thank you so much for sharing that with me, Barbara. I’m all smiles!
Natasha, I have tried this pie now for the third time and have yet been able to use fresh blueberries. I add extra time since the berries are frozen. I have tried several other recipes and yours is the best pie ever. So looking forward to baking this pie with fresh berries this season. Thank you so much, I also substituted the half cup of sugar with a fourth sugar and a fourth baking splenda. My husband is diabetic and he can eat this pie without an increase in his sugar. Thank you again.. 5 stars
You’re welcome! I’m so happy you enjoyed that. Thank you for sharing that with us!
Question do you have to use lemon in the pie recipe?
Hi Kay, I think it would still work without the lemon.
I did not have lemon juice on hand, so I tweeked it with a bit of orange juice and lemon extract. I also added vanilla extract and almond extract. 🙂
This pie was absolutely WONDERFUL!!! I used 6 cups of frozen blueberries. Because I used frozen blueberries, I rolled out my pie dough, lined the pie plate and popped it in the freezer for a bit while I put together the filling. Then I baked the complete pie for about 1 1/2 hours until the berries bubbled. (I did put some foil around the edges to stop them from over browning in the last half an hour). I have to say that my husband and I were really happy with the result! The filling had set perfectly and tasted amazing. The crust was buttery and flaky. If I could give this recipe 6 stars I would!
I’m so happy to hear that! Thank you for sharing your great review!
Hi i wanna make this pie but using frozen raspberry. Do i use same recipe a d sub the raspberry for blueberry??
Hi Monika, although I haven’t tested that with raspberries alone I think that will work great! If you experiment please let me know how you like that.
Hi Natasha! The raspberry pie was a success, it was a little on the sweet side but I top it with some vanilla bean ice cream and it was delicious. But the blueberry one was so delicious I practically at the whole thing on my own. Thank you for such a easy and yummy recipe!! I wish I could attach a picture of how they both turned out.
You’re welcome! I’m so happy you enjoyed it, Monika!
I am sad to say that I am very disappointed in this recipe. I LOVE this website and the blueberry cheesecake recipe is the BEST thing in the world!! Ive gotten hundreds of compliments on it so I tried this one for pie. My pie was SOOOO tart and it didn’t set. I did the 2 Tbl of lemon juice (about half a lemon), the lemon zest, sugar, etc and I used fresh blueberries that were the sweetest and most fresh blueberries I’ve ever purchased (usually they taste like a cooler). It looked beautiful!!! my husband and kids were so impressed until first we cut into it and it “melted” every where (figured dang oh well we will have blueberry pie soup! lol) and then when we tasted it. So sad. It taste like a straight up liquid lemon pie. I even went back and checked the recipe and my dirty dishes thinking theres no way this recipe would come out like this, I must have done something wrong (grabbed the wrong measuring utensil but nope I had not.
My fix…… put ice-cream on top and not so much lemon juice next time
Hi Amy, I’m so glad you enjoyed our cheesecake! That is always popular with our friends and family also. As far as the pie, I wonder if maybe something was mis-measured? Possibly too many blueberries which would cause it to be juicier and the liquid wouldn’t thicken well in that case, or possibly not enough flour (using a flour substitution could also affect how it thickens and sets).
Hi Natasha I will be making this one in a few days company coming over, my question please can I use 3 or 5 cups of blueberries instead of 6 cups? Thank you
Hi Laurna, 5 cups would be better than 3 for a fuller pie and be sure to cut down the rest of the filling ingredients proportionally. I hope you love the blueberry pie!
Natasha Thank you for your reply I appreciate your help, I will follow what you said. I will be making the pie today for my company coming over, I will let you know how the pie comes out.
Thanks again.
I look forward to your feedback!
Hello Natasha, thanks again for another great recipe in regards to the blueberry pie. I ended up making it using 6 cups of frozen blueberries the blueberries were frozen and small in size turned out very good my company like it., next time I will use fresh blueberries.
You’re welcome! I’m so happy you enjoyed it
Natasha please tell me how much of each ingredients to use since I am cutting my blueberries to 5 cups.
😊 thank you.
Hi Laurna, if you click on the “servings” number which is 8 in this case, you can adjust it up or down and the ingredients will scale for you. I hope that helps!
Natasha thank you for your help I appreciate it.😊
The crust was perfect. The pie was a little tart bu that could’ve been because of the blueberries. Next time more sugar or less lemon juice. I’m sure each time you make it the berries are different. I’ll try and error on the sweet side next time. All in all a great recipe.
I hope that works for you, Denis. Yes, you are welcome to alter that to match the berry tartness.
Delicious! Everyone loved it. I used frozen blueberries and cooked it for an hour. Love all your recipes!
I’m so happy to hear that! You just made my day! Thank you, Irene!
Do you have to grease the pie pan?
Hi Sarah! That is not necessary
Can I make the dough and pie filling a day or two before I make the pie? Just keep them separate?
That should be fine. I would love to know how you like that if you experiment. Be sure to keep it wrapped securely to not let the dough dry out.
I made this filling and used it in a slab pie in a 9″ x13″x1″ jellyroll pan. The filing is delicious! I used frozen blueberries with no problems.
That’s so great! Thank you for sharing that with me!!
My pie has so much juice st the bottom of it and the bottom pie crust isn’t there anymore what did I do wrong? Anything would help
Karin, did you alter the recipe in any way?
Hy ! What diameter the tray has !? Thank you ! 😘
Hi Roxy! We used this 9″ pie pan here.
Thank you very much !! ❤ I have one more question !! I have a detachable cakes pan ! It’s good for this pie ? 🙈 Sorry for disturbing you again !
Are you referring to a springform? or what kind of detachable pan?
Yes !! A springform !! Its good ?
Hi Roxy, a springform pan is a little risky because it can leak blueberry juices. If you would like to risk it, maybe bake it over a rimmed baking sheet lined with foil.
I baked it few days ago, my pie came beautiful and tasty.
I really enjoyed the combination between blueberries, cinammon and lemon, I also added balsamic vinager to my pie and definitely it made the blueberries more flavorful.
Thanks Natasha for a great recipe.
My pleasure, Naye! Thank you for the awesome review! 🙂
wow…
amazing.. superb
no word for this post..
it looks so delicious .
Thank you for your amazing feedback!
Could you make this pie, and before baking it, freeze it instead?
Hi Ana! Yes it is best to freeze before baking vs after if you plan on doing that. Freezing after will cause the dough to be tougher.
Can I use frozen blueberries? I thought I could freeze before baking it.
Hi Paula! That may work. You may have to adjust bake time a bit since it make take longer. I hope you love it!
Hi Natasha! If I freeze the pie before baking, its probably best to thaw once I am ready to bake right?
Yes it is best to freeze before baking vs after if you plan on doing that. Freezing after will cause the dough to be tougher. You can do it either way honestly. I have let it thaw before baking before and it worked out really well!
Yum! i gonna bake it , but the way, Hello,
I’m looking for the recipe for a typical Moroccan dish, which I enjoyed during my stay in Morocco in a restaurant called Rab Rabat Dar Rbatia, its name is beef lamb with prunes and apricots, it is a very well known dish in Morocco, a mixed sweet salty. I want to cook this dish at home in a tagine that I brought with me during my stay. And I found the recipe on the website of the restaurant, https://darrbatia.com/best-moroccan-recipes and I wanted to know in your opinion if it’s the right recipe to follow or if you can offer me a better . any help
Hi Sara, We have these Moraccan recipes here and here you may like. I haven’t tried that specific recipe so I wouldn’t know what I’m comparing it too. Sounds delicious however.
Wow this pie is looking SO SO good to me right now!!!
I agree! Thank you Allyson!
I LOVE blueberry pie I cant wait to make this recipe!
We love it also, Thanks Beth!
This needs to happen at my house very soon!!
I agree! I’m so happy you discovered this recipe, Erin!
Oooooh!! This Blueberry Pie looks and sounds AMAZING! I can’t wait to try it!
Thanks Jessica! I hope you LOVE it! 🙂
This is the best recipe I’ve found for a blueberry pie! Delicious!
Thank you so much Krissy!! 🙂
I also always sprinkle a little good quality balsamic vinegar over the berries as it intensifies the flavor of the blueberries.
Oh my goodness that sounds great!! I bet it gives it great depth of flavor. Thanks for sharing!!
Your welcome.I use balsamic with berries in the same way vanilla extract is added to recipes as you say to add depth. Enjoy!
To Anne and Natasha, adding balsamic vinegar sounds interesting. Would you use it to replace the lemon juice or can you do both?
Oooh great question!
I do both the balsamic just makes the berry flavor deeper. The lemon complements the berry flavor.
How much balsamic viniger would you suggest adding? Thanks
How much balsamic viniger do you suggest using?
Hi Aatish, I haven’t tried this with balsamic so I can’t really speak to that.
I have never measured. I just cover the bottle opening with my thumb and sprinkle over the berries. I would have to guess a teaspoon to 1 1/2 teaspoons. it doesn’t take much especially if you are using lemon as well but it does make the flavor more intense and bright. hope that helps.
Hi, Natasha. The pie looks so good, I’d like to make it tomorrow but I don’t have enough blueberries, can I substitute some with strawberries or even another fruit? Would the rest of the ingredients change? Thank you !
Hi Ginka, I think that could work to make it a berry pie if you are short on blueberries. Add as much blueberries as you have and sub in the rest of the berries to make it a berry pie.
i just put this baby in the oven for me and my hubby to enjoy thanks Natasha
You’re so welcome. Rosemary! Enjoy!