Blueberry Pie Recipe (VIDEO)
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.
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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.
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.
Tools for Homemade Pie
- 9-inch, deep pie pan – This allows for A TON of blueberries!
- Rolling pin – A simple one will do.
- Food processor – Or use a pastry cutter to cut the butter into the flour.
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.
- 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.
- 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).
- Preheat the oven – Position a rack in the center of the oven and preheat to 375ºF.
- 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.
- Weave the lattice crust – Use the strips of dough to create a lattice top, then pinch the edges to seal the crust and crimp.
- Make the egg wash – Brush the egg wash over the top crust.
- Bake – Bake the pie for 50 to 60 minutes, or until the crust is golden and the blueberry filling is bubbling.
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.
- Place 5 strips of dough over the pie crust, with the longer strips in the center and shorter strips towards the edges.
- 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 lattice is complete.
Click here for my full, step-by-step tutorial on How to Make a Lattice 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.
While cornstarch works, I prefer thickening fruit pies with flour because the consistency seems better.
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.
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.
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.
If you double this recipe, you’ll need to make two pies instead of one.
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.
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:
Blueberry Pie Recipe
- 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.