The ultimate Blueberry Pie Recipe! It’s simple to make, bursting with sweet, juicy berries and topped with a classic lattice crust. All you need is a generous scoop of vanilla ice cream over your warm slice of pie.

We love making pies from scratch, from Classic Pumpkin Pie to Apple Pie. If you’re a fan of homemade pies, then this blueberry pie recipe is a must, especially when fresh blueberries are in season. Watch my video tutorial and see how it’s done.

Slice of lattice top blueberry pie on plate

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Blueberry Pie Recipe

When blueberries are in season, I can’t resist buying a few pints for snacking and several more for this old-fashioned blueberry pie recipe. While other fruit pies require a lot of prep work—pitting (Cherry Pie), peeling (Peach Pie) and slicing—making blueberry pie filling is practically effortless. Wash the berries, then toss them with the other ingredients and you’re done. So easy!

And this leaves you more time to focus on the crust. I always use my favorite Pie Crust Recipe, which is easy to make, buttery, and perfectly flaky. You simply can’t get the same flavor and texture from storebought refrigerated rolls of pie crust.

Blueberry Pie Video Tutorial

Watch how to make this easy blueberry pie recipe then go forth and bake. There are so many reasons to love this recipe:

  • Juicy berries – Every bite is literally bursting with blueberry flavor.
  • Buttery crust – The crust is made with real butter instead of oil or shortening, which means it’s extra delicious.
  • Satisfying – Maybe it sounds strange, but weaving that lattice crust is actually kind of fun—and nothing beats the sense of accomplishment you’ll feel when you pull this perfect blueberry pie out of the oven. 
  • Classic summer dessert – Making blueberry pie should be on everyone’s summer bucket list.
Blueberry pie with lattice crust, surrounded by fresh blueberries

Ingredients

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

  • Pie crust – We use our go-to recipe for pie crust. You’ll need two crusts, one for the bottom and one for the top.
  • Blueberries – Buy sweet juicy berries and get organic if you can (see tips below on selecting sweet blueberries).
  • Lemon – Both the zest and the juice; zest the lemon first, then juice it.
  • All-purpose flour – This thickens the filling as the berries release their juices.
  • Sugar – You can adjust this and use more if your berries are tart, or less if your berries are especially sweet.
  • Cinnamon – It compliments blueberries beautifully for a classic blueberry pie flavor.
  • Egg – Whisk this with water to create an egg wash for the crust.
Overhead view of ingredients for blueberry pie

Tools for Homemade Pie

Pro Tip: I like using a food processor to work the butter into the flour for the crust, but a pastry blender will also work. Dip it in flour first to keep the butter from sticking; if the butter still gets stuck in it, you can use a butter knife to push it out.

How to Make Blueberry Pie

It’s time to roll up your sleeves and get baking. Here’s what you’ll need to do.

  1. Make the crust – Follow the pie crust recipe and chill the two disks of dough for an hour. Roll the first disk into a 13-inch circle and carefully transfer it to a 9-inch pie pan
  2. Prepare the lattice strips – Roll the remaining pie crust into a 12-inch circle. Use a pizza cutter to slice it into 10 strips (1-inch wide).
  3. Preheat the oven – Position a rack in the center of the oven and preheat to 375ºF.
  4. Make the filling – Toss together the blueberries, lemon zest, lemon juice, sugar, flour, and cinnamon in a large mixing bowl. Transfer this mixture into the pie crust, mounding it slightly in the center.
  5. Weave the lattice crust – Use the strips of dough to create a lattice top, then pinch the edges to seal the crust and crimp.
  6. Make the egg wash – Brush the egg wash over the top crust.
  7. Bake – Bake the pie for 50 to 60 minutes, or until the crust is golden and the blueberry filling is bubbling.
Hands crimping pie crust

How to Create a Lattice Pie Crust

You can read the instructions for making a lattice-top pie crust and it probably won’t make any sense to you until you see it in pictures—and then you’ll say, “Aha! I get it now!” So look at the pictures, read over these steps, and then try it for yourself. 

  1. Place 5 strips of dough over the pie crust, with the longer strips in the center and shorter strips towards the edges.
  2. Fold back every other strip halfway and place a long strip in the center perpendicular to the first 5 strips.
  3. 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 continue until the lattice is complete.

Click here for my full, step-by-step tutorial on How to Make a Lattice Pie Crust.

6 photos showing process of making a lattice top pie crust

Pro Tip: For a little sparkle and extra sweetness, you can sprinkle the top crust with coarse sugar before baking. Sugar in the raw, turbinado sugar or sanding sugar will all work.

Common Questions

Is it better to use flour or cornstarch for blueberry pie?

While cornstarch works, I prefer thickening fruit pies with flour because the consistency seems better.

How do you pick the best blueberries?

Look for berries that are plump and deep, dark blue. A silvery coating on the outside of the berry is fine, but if the berries are light purple, pinkish, or green, they’re not fully ripe and won’t be very sweet.

Can I substitute frozen blueberries?

You can make a blueberry pie with frozen blueberries without thawing them first. Note that it may take slightly longer for the blueberries to bubble at the top.

Can I make this in a different size pie pan?

You can make this recipe work for an 8-inch deep pie pan, or 10-inch pie pan by rolling out the crust smaller or bigger. Avoid short pie pans which will overflow with this quantity of blueberries.

Can I double the recipe?

If you double this recipe, you’ll need to make two pies instead of one.

Whole blueberry pie with lattice crust

Make-Ahead

Here’s how to store and reheat blueberry pie:

  • To Refrigerate: You can make the dough for the pie crust up to 3 days in advance and store it in the refrigerator.
  • Freezing: The finished pie can be wrapped tightly and frozen for up to 2 months. You can also freeze individual slices if you have leftovers.
  • To Reheat: Let a frozen pie thaw in the refrigerator. I love to warm up my slice in the microwave just until heated through (35-45 seconds) or warm it up in a 325ºF oven.
Slice of blueberry pie on plate with fork

This blueberry pie is easy to make, and you’ll love the juicy filling and irresistibly flaky crust. It’s sure to become a summertime tradition!

More Blueberry Recipes to try

If you love this blueberry pie, then you won’t want to miss these reader-favorite blueberry recipes:

Natasha's Kitchen Cookbook

Blueberry Pie Recipe

4.94 from 236 votes
Author: Natasha Kravchuk
Blueberry Pie Recipe surrounded by blueberries
The ultimate Blueberry Pie Recipe! The filling is bursting with sweet, juicy blueberries and tastes amazing with vanilla ice cream.
Prep Time: 1 hour 15 minutes
Cook Time: 55 minutes
Total Time: 2 hours 10 minutes

Ingredients 

Servings: 8 slices of pie

Instructions

  • Pre-make your pie crust and let it refrigerate for 1 hour in the refrigerator before using. Roll the first disk into a 13" circle and transfer it to a 9" wide, deep pie pan.
  • Roll the second crust into a 12" circle and use a pizza cutter to slice into ten 1-inch strips.
  • 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.
  • Using the 10 strips of dough, create a lattice crust over the top: Place 5 strips of dough evenly over the pie, with the longer strips in the center. Fold back every other strip halfway 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 continue until the woven lattice is finished. Pinch the edges to seal then crimp for a fluted pattern.
  • 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 the crust is golden and blueberry juice is bubbling at the edges.

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.  

Nutrition Per Serving

136kcal Calories32g Carbs2g Protein1g Fat0.2g Saturated Fat0.3g Polyunsaturated Fat0.3g Monounsaturated Fat0.003g Trans Fat20mg Cholesterol9mg Sodium103mg Potassium3g Fiber24g Sugar91IU Vitamin A13mg Vitamin C14mg Calcium1mg Iron
Nutrition Facts
Blueberry Pie Recipe
Amount per Serving
Calories
136
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0.2
g
1
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
0.3
g
Monounsaturated Fat
 
0.3
g
Cholesterol
 
20
mg
7
%
Sodium
 
9
mg
0
%
Potassium
 
103
mg
3
%
Carbohydrates
 
32
g
11
%
Fiber
 
3
g
13
%
Sugar
 
24
g
27
%
Protein
 
2
g
4
%
Vitamin A
 
91
IU
2
%
Vitamin C
 
13
mg
16
%
Calcium
 
14
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: blueberry pie recipe, easy blueberry pie, homemade blueberry pie
Skill Level: Easy
Cost to Make: $$
Calories: 136

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

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Recipe Rating




Comments

  • Melissa Mazur
    December 24, 2023

    Made this pie on Christmas Eve, Eve for the after-dinner treat, but the cinnamon was so overpowering, that the family couldn’t eat it. I would eliminate the cinnamon entirely from the recipe.

    Reply

    • NatashasKitchen.com
      December 24, 2023

      Hi Melissa! Thank you for the feedback. We’ve never had the cinnamon be overpowering, but rather it adds a nice touch. It will be great without it as well.

      Reply

  • Lidia
    November 25, 2023

    This is one of the best pies I’ve ever tasted. It was my first time baking a pie and I found it very easy to make. Everyone devoured it and kept getting complements on how tasty it was. I was even asked if I bought it from a bakery. Definitely a keeper.

    Reply

    • NatashasKitchen.com
      November 25, 2023

      That’s wonderful to hear, lidia! Thank you for trying the recipe!

      Reply

  • Erin
    November 23, 2023

    I think overall this is a great recipe, aside from the amount of cinnamon called four. For me, the cinnamon was super overpowering in a blueberry pie if you are a blueberry pie enthusiast. I have followed the recipe for the pie exactly. The consistency and sweetness of the berries was perfect. The crust was delicious, although I did straight from the recipe slightly for the dough, I only had one stick of salted butter and one stick of unsalted butter. But I tend to like a more savory crust. It was lovely aside from the amount of cinnamon, and I will definitely make this again, maybe with a dash of cinnamon

    Reply

  • Rich S
    November 12, 2023

    Love the way that your recipes are simple, delicious, beautifully balanced and possible for anyone to make well.

    I was taught by a famous chef that recipes don’t need to be complicated.
    No more 15 ingredient tomato sauces like I made before.

    All that’s needed are a few fresh, top quality ingredients and a good recipe.
    I’m so glad I stumbled on your site as every recipe of yours I’ve read qualifies.

    Reply

    • Natasha's Kitchen
      November 13, 2023

      Totally agree! I’m glad that you are enjoyed my recipes!

      Reply

  • Ali
    August 23, 2023

    This would have been much better without the lemon. So much lemon that I couldn’t taste the blueberries. I wanted blueberry pie, not lemon!
    I followed the recipe.

    Reply

    • NatashasKitchen.com
      August 23, 2023

      Hi Ali! I’ve never had the lemon be overwhelming. I wonder if your blueberries were more tart and that also made it worse.

      Reply

  • Judy
    August 14, 2023

    I made your pie with frozen blue berries and followed the recipe correctly. It was so running!

    Reply

    • NatashasKitchen.com
      August 14, 2023

      Hi Judy! Using frozen blueberries could take a little while longer in the oven. Be sure to bake it long enough so that the filling has time to bubble and thicken. You could also try using a bit more flour or cornstarch in the filling to help the consistency.

      Reply

  • Maureen Johnson
    August 1, 2023

    I almost never leave reviews for recipes but this blueberry pie is real special. The lemon zest, juice & cinnamon really takes this pie over the top. I have been baking for over 40 years and this is my now go to recipe. I tried the very easy pie crust recipe and it was excellent. Both my husband and I say that this is the absolute best blueberry pie we have ever had anywhere. Thanks

    Reply

    • Natasha's Kitchen
      August 1, 2023

      Wow, awesome! Thanks so much for sharing your experience with our recipe. We’re happy that you loved it!

      Reply

  • Frank
    July 29, 2023

    Tried you blueberry pie recipe this morning and it’s came out perfect I used frozen blueberries it was what had. I did thaw them out and drained them and did add 1 extra spoon of flour. The pie looks beautiful and tastes delicious. Love all your recipes

    Reply

    • NatashasKitchen.com
      July 29, 2023

      Hi Frank! Thank you for sharing. I’m so glad you loved it.

      Reply

  • Angela
    July 24, 2023

    Hi. Thanks for the recipe. I have made this a few times. My kids and I pick organic berries and use them that day. After the pie has cooked I left it rest for an hour but when I serve it the pie never keeps it shape. How can I fix this? Thanks

    Reply

    • NatashasKitchen.com
      July 24, 2023

      Hi Angela! Is the filling too soft/runny? Be sure to bake it long enough so that the filling has time to bubble and thicken. You could also try using a bit more flour or cornstarch in the filling to help the consistency.

      Reply

  • Carol
    July 22, 2023

    This recipe is wonderful however my pie was a bit runny. Would using instant tapioca along with the flour prevent this from happening? Thanks

    Reply

    • NatashasKitchen.com
      July 22, 2023

      Hi Carol! I have never tested that, but it sounds like it may work. Let us know how if turns out if you experiment.

      Reply

  • Linda Davies
    July 5, 2023

    My husband picked blueberries from the lake on the weekend and I promised him a fresh blueberry pie. Turned out perfect, so delicious. Followed the recipe except used my own pie crust. Just perfect.

    Reply

    • Natasha's Kitchen
      July 5, 2023

      THat’s great to hear, Linda. We’re happy to know that the recipe was a success!

      Reply

  • Robert Wachtell
    July 4, 2023

    I made this with blueberries from my back yard. Gerrreat Pie!

    Robert Wachtell Weston, CT

    Reply

    • NatashasKitchen.com
      July 4, 2023

      Wonderful! Thank you for trying the recipe.

      Reply

  • Tashmier
    June 22, 2023

    I love this recipe so much, I was wondering what the difference would be if I was to change the fruit. Like instead of Blueberries use strawberries or raspberries? I love all fruit and love changing things up.

    Reply

    • Natashas Kitchen
      June 22, 2023

      Hi Tashmier, I’m so glad you loved the recipe. I haven’t tested this recipe with other berries, but I think that it would work. Let us know if you experiment.

      Reply

  • Jane Konowitz
    June 20, 2023

    Pie is delicious ! Only issue was, it was very runny. I made exactly as recipe states. Any suggestions ?

    Reply

    • Natashas Kitchen
      June 20, 2023

      Hi Jane, it’s hard to say what went wrong without being there, especially if nothing was altered in the recipe. Is it possible you used more blueberries? If using more blueberries, you will need more flour as a thickener or there will be too many blueberry juices. Also, make sure to bake long enough and put the pie into a fully preheated oven. I hope that helps!

      Reply

  • Emalie
    June 18, 2023

    My dad has loved blueberry pie since before I was born. I followed this recipe along with the pie crust recipe for Fathers’ Day and it came out delicious!

    Reply

    • Natasha's Kitchen
      June 18, 2023

      Yay, great to hear that it was a huge success!

      Reply

  • Jasmine
    June 18, 2023

    The pie set up beautifully and was gorgeous! The blueberries grown in California were so sweet on their own but I think the pie recipe still needs more sugar maybe 2/3 cup to hit the dessert taste bud completely. Thank you for the recipe! It impressed my family!

    Reply

    • Natasha's Kitchen
      June 19, 2023

      Thamk you for your feedback and suggestion, we appreciate it!

      Reply

  • kiki mack
    June 18, 2023

    turned out way to watery…i don’t know how to make it less watery but i used fresh picked blueberries and fresh everything.It kinda fell apart when i went to serve it.the taste was still amazing though

    Reply

    • NatashasKitchen.com
      June 18, 2023

      Hi Kiki! I’m sorry to hear that. Did you alter or change anything in the recipe in any way? If you are using more blueberries, you will need more flour as a thickener or there will be too much blueberry juice. Also, make sure to bake it long enough and put the pie into a fully preheated oven. You can always add more flour if needed. I hope that helps!

      Reply

  • RIckl
    June 7, 2023

    My first blueberry pie! So delicious with fresh from the farm berries. The crust was lovely. My family is eating this up fast! Thanks!

    Reply

    • NatashasKitchen.com
      June 7, 2023

      Hi Ricki! That’s wonderful. I’m so glad it’s being enjoyed.

      Reply

  • Emily
    May 26, 2023

    This turned out quite good, very refreshing. but I think it needed to be sweeter. 1/2 cup sugar for an entire pie seems too little even with sweet berries. It ended up being more like a fruit tart.

    Reply

    • NatashasKitchen.com
      May 26, 2023

      Hi Emily! Thank you for the feedback. The sweetness level can definitely change based on the berries. Feel free to add more to your preference. I’m glad you liked the recipe.

      Reply

  • Liz
    April 28, 2023

    Absolutely incredible and easy to make!!! Thank you so much for sharing this wonderful recipe. My family and I love it! I will definitely make this again.

    Reply

    • NatashasKitchen.com
      April 28, 2023

      You’re welcome, Liz! So glad your family enjoys it!

      Reply

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