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Blueberry Pie Recipe (VIDEO)

The ultimate Blueberry Pie Recipe! The filling is bursting with sweet, juicy blueberries and tastes amazing with vanilla ice cream.

Slice of Blueberry Pie on Plate

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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

Homemade 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!)

Ingredients for Homemade blueberry pie

Pie Making Tools

How to make a pie and pie crust with fluted edges

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.

How to make a lattice pie crust photo tutorial

Reader Favorite Blueberry Recipes:

Blueberry Recipes

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

4.93 from 26 votes
Prep Time: 1 hour 15 minutes
Cook Time: 55 minutes
Total Time: 2 hours 10 minutes
Blueberry Pie Recipe
The ultimate Blueberry Pie Recipe! The filling is bursting with sweet, juicy blueberries and tastes amazing with vanilla ice cream.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: Varies by season $10-$15
Keyword: blueberry pie
Calories: 136 kcal
Servings: 8 slices of pie

Ingredients

Instructions

  1. 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.
  2. Roll the second crust into a 12" circle and use a pizza cutter to slice into ten 1-inch strips.
  3. 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.
  4. 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.
  5. 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.  

Nutrition Facts
Blueberry Pie Recipe
Amount Per Serving
Calories 136
% Daily Value*
Cholesterol 20mg7%
Sodium 9mg0%
Potassium 97mg3%
Carbohydrates 32g11%
Fiber 2g8%
Sugar 23g26%
Protein 1g2%
Vitamin A 90IU2%
Vitamin C 12.5mg15%
Calcium 13mg1%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

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

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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natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Kimberly Robinette
    October 28, 2019

    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! Reply

    • Natashas Kitchen
      October 28, 2019

      That’s so great! I’m so glad you discovered this recipe! Reply

  • Adi Hartman
    October 14, 2019

    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. Reply

    • Natashas Kitchen
      October 14, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Adi! Reply

  • Kanisha Acharya-Patel
    October 12, 2019

    Hi, how long should I leave the pie out after baking before cutting into it, in order for it to hold its shape? Reply

    • Natashas Kitchen
      October 12, 2019

      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. Reply

  • Audrey K
    October 5, 2019

    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! Reply

    • Natashas Kitchen
      October 5, 2019

      Hi Audrey, I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Jenya
    October 2, 2019

    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!! Reply

    • Natashas Kitchen
      October 2, 2019

      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! Reply

  • Rivka B
    September 25, 2019

    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 Reply

    • Natashas Kitchen
      September 25, 2019

      That’s so great! It sounds like you have a new favorite, Rivka! Reply

  • Kim Grant
    September 20, 2019

    Can you freeze the unbake pie? Reply

    • Natashas Kitchen
      September 20, 2019

      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! Reply

  • Danette
    September 2, 2019

    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! Reply

    • Natashas Kitchen
      September 3, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Rivka
    August 28, 2019

    Hey, I dont have a pyrex pan, I have a metal one. is that good? Reply

    • Natashas Kitchen
      August 28, 2019

      Hi Rivka, the exact same pan is not necessary but it should be a deep dish pie pan. Reply

  • Rivka
    August 27, 2019

    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? Reply

    • Natashas Kitchen
      August 27, 2019

      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! Reply

  • Caitlin James
    August 18, 2019

    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. Reply

    • Natashas Kitchen
      August 18, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Lynnette Clinton
    August 6, 2019

    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  Reply

    • Natashas Kitchen
      August 6, 2019

      Thank you so much for sharing that with me, Lynnette! Reply

    • Connie Saltarelli
      August 15, 2019

      Did you forget the cornstarch or flour for the filling. This recipe would be runny. Reply

  • Robin
    August 3, 2019

    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. Reply

    • Natashas Kitchen
      August 3, 2019

      That’s just awesome!! Thank you for sharing your wonderful review Robin! Reply

  • Wade
    July 30, 2019

    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? Reply

    • Natashas Kitchen
      July 31, 2019

      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. Reply

  • Patricia
    July 27, 2019

    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 Reply

    • Natasha
      July 29, 2019

      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 tutorialReply

      • Patricia
        July 29, 2019

        Thanks Natasha, I appreciate your comments…..I won’t give up on the recipe, I will definitely try it again using your suggestions! Reply

  • mimi
    July 19, 2019

    hi I’m a big fan! do we have to use the exact pan like the one you used? Reply

  • Susan
    July 14, 2019

    The best blueberry pie I have ever made 🙂 Reply

    • Natashas Kitchen
      July 15, 2019

      I’m so happy you enjoyed that Susan! Thank you for sharing that with us! Reply

  • Blue
    July 5, 2019

    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 Reply

    • Natasha
      July 5, 2019

      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! Reply

  • Linda J Hawkins
    June 22, 2019

    Very Delicious, I will try this recipe again again & again Reply

    • Natashas Kitchen
      June 22, 2019

      That’s so great! It sounds like you have a new favorite! Reply

  • Crystal L
    June 16, 2019

    I made this last night at it was fantastic! I did leave out the cinnamon, it was delicious! Reply

    • Natashas Kitchen
      June 17, 2019

      That’s so great Crystal! Thank you for that awesome review! Reply

  • Suzie
    June 9, 2019

    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 Reply

    • Natashas Kitchen
      June 9, 2019

      Hi Suzie, once it reaches or is close to room temperature you should be able to use it. Reply

  • Lynn
    June 3, 2019

    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. Reply

    • Natashas Kitchen
      June 4, 2019

      Thank you so much for sharing that with me, Lynn! Reply

  • Karen
    June 3, 2019

    Absolute the Best blueberry pie…and my husband’s favorite! Make this pie all the time ….:) Reply

    • Natashas Kitchen
      June 4, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Karen! Reply

  • K.S.
    June 3, 2019

    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! Reply

    • Natashas Kitchen
      June 4, 2019

      You’re welcome! I’m so happy you enjoyed it! Reply

  • Mary
    June 3, 2019

    Hi Natasha, For the pie crust, do you sift the flour before measuring?
    Thank you. Reply

    • Natasha
      June 3, 2019

      Hi Mary, I don’t sift and it is not necessary in this recipe. I hope you love the pie and pie crust! Reply

  • Barbara
    May 25, 2019

    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 Reply

    • Natashas Kitchen
      May 25, 2019

      Awww that’s the best! Thank you so much for sharing that with me, Barbara. I’m all smiles! Reply

  • Ginger
    May 18, 2019

    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 Reply

    • Natashas Kitchen
      May 18, 2019

      You’re welcome! I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • kay overman
    April 29, 2019

    Question do you have to use lemon in the pie recipe? Reply

    • Natasha
      April 29, 2019

      Hi Kay, I think it would still work without the lemon. Reply

    • K.S.
      June 3, 2019

      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. 🙂 Reply

  • Louise
    March 23, 2019

    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! Reply

    • Natashas Kitchen
      March 23, 2019

      I’m so happy to hear that! Thank you for sharing your great review! Reply

      • Monika Kenar
        July 3, 2019

        Hi i wanna make this pie but using frozen raspberry. Do i use same recipe a d sub the raspberry for blueberry?? Reply

        • Natashas Kitchen
          July 3, 2019

          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. Reply

          • Monika
            July 5, 2019

            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.

          • Natashas Kitchen
            July 5, 2019

            You’re welcome! I’m so happy you enjoyed it, Monika!

  • Amy
    March 14, 2019

    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 Reply

    • Natasha
      March 15, 2019

      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). Reply

  • Laurna Coluni
    March 1, 2019

    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 Reply

    • Natasha
      March 2, 2019

      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! Reply

      • March 16, 2019

        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. Reply

        • Natashas Kitchen
          March 16, 2019

          I look forward to your feedback! Reply

          • March 17, 2019

            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.

          • Natashas Kitchen
            March 17, 2019

            You’re welcome! I’m so happy you enjoyed it

      • Laurna
        March 16, 2019

        Natasha please tell me how much of each ingredients to use since I am cutting my blueberries to 5 cups.

        😊 thank you. Reply

        • Natasha
          March 18, 2019

          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! Reply

          • March 18, 2019

            Natasha thank you for your help I appreciate it.😊

  • Dennis
    February 25, 2019

    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. Reply

    • Natashas Kitchen
      February 25, 2019

      I hope that works for you, Denis. Yes, you are welcome to alter that to match the berry tartness. Reply

  • Irene Guerin
    February 11, 2019

    Delicious! Everyone loved it. I used frozen blueberries and cooked it for an hour. Love all your recipes! Reply

    • Natashas Kitchen
      February 11, 2019

      I’m so happy to hear that! You just made my day! Thank you, Irene! Reply

  • Sarah
    November 21, 2018

    Do you have to grease the pie pan? Reply

    • Natashas Kitchen
      November 21, 2018

      Hi Sarah! That is not necessary Reply

  • Kelley
    November 20, 2018

    Can I make the dough and pie filling a day or two before I make the pie? Just keep them separate? Reply

    • Natashas Kitchen
      November 20, 2018

      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. Reply

  • EV
    November 18, 2018

    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. Reply

    • Natashas Kitchen
      November 18, 2018

      That’s so great! Thank you for sharing that with me!! Reply

  • Karin
    November 5, 2018

    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 Reply

    • Natashas Kitchen
      November 5, 2018

      Karin, did you alter the recipe in any way? Reply

  • Roxy
    November 5, 2018

    Hy ! What diameter the tray has !? Thank you ! 😘 Reply

    • Natashas Kitchen
      November 5, 2018

      Hi Roxy! We used this 9″ pie pan hereReply

      • Roxy
        November 5, 2018

        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 ! Reply

        • Natashas Kitchen
          November 5, 2018

          Are you referring to a springform? or what kind of detachable pan? Reply

          • Roxy
            November 6, 2018

            Yes !! A springform !! Its good ?

          • Natasha
            November 6, 2018

            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.

  • Naye Rymaszewska
    September 20, 2018

    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. Reply

    • Natashas Kitchen
      September 20, 2018

      My pleasure, Naye! Thank you for the awesome review! 🙂 Reply

  • hopebariatric
    August 30, 2018

    wow…
    amazing.. superb
    no word for this post..
    it looks so delicious . Reply

    • Natashas Kitchen
      August 30, 2018

      Thank you for your amazing feedback! Reply

  • Ana
    August 29, 2018

    Could you make this pie, and before baking it, freeze it instead? Reply

    • Natashas Kitchen
      August 29, 2018

      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. Reply

      • Paula Celemencki
        November 8, 2018

        Can I use frozen blueberries? I thought I could freeze before baking it. Reply

        • Natashas Kitchen
          November 9, 2018

          Hi Paula! That may work. You may have to adjust bake time a bit since it make take longer. I hope you love it! Reply

      • Briana
        November 16, 2018

        Hi Natasha! If I freeze the pie before baking, its probably best to thaw once I am ready to bake right? Reply

        • Natashas Kitchen
          November 16, 2018

          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! Reply

  • sara vanier
    August 29, 2018

    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 Reply

    • Natashas Kitchen
      August 29, 2018

      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. Reply

  • Allyson Zea
    August 28, 2018

    Wow this pie is looking SO SO good to me right now!!! Reply

    • Natashas Kitchen
      August 28, 2018

      I agree! Thank you Allyson! Reply

  • Beth K
    August 28, 2018

    I LOVE blueberry pie I cant wait to make this recipe! Reply

    • Natashas Kitchen
      August 28, 2018

      We love it also, Thanks Beth! Reply

  • Erin | Dinners,Dishes and Dessert
    August 28, 2018

    This needs to happen at my house very soon!! Reply

    • Natashas Kitchen
      August 28, 2018

      I agree! I’m so happy you discovered this recipe, Erin! Reply

  • August 27, 2018

    Oooooh!! This Blueberry Pie looks and sounds AMAZING! I can’t wait to try it! Reply

  • Krissy Allori
    August 27, 2018

    This is the best recipe I’ve found for a blueberry pie! Delicious! Reply

  • Anne
    August 26, 2018

    I also always sprinkle a little good quality balsamic vinegar over the berries as it intensifies the flavor of the blueberries. Reply

    • Natasha
      August 26, 2018

      Oh my goodness that sounds great!! I bet it gives it great depth of flavor. Thanks for sharing!! Reply

      • Anne
        August 27, 2018

        Your welcome.I use balsamic with berries in the same way vanilla extract is added to recipes as you say to add depth. Enjoy! Reply

        • Merc
          August 27, 2018

          To Anne and Natasha, adding balsamic vinegar sounds interesting. Would you use it to replace the lemon juice or can you do both? Reply

          • Natasha
            August 27, 2018

            Oooh great question!

          • Anne
            August 27, 2018

            I do both the balsamic just makes the berry flavor deeper. The lemon complements the berry flavor.

        • Aatish
          October 27, 2018

          How much balsamic viniger would you suggest adding? Thanks Reply

      • Aatish
        October 27, 2018

        How much balsamic viniger do you suggest using? Reply

        • Natasha
          October 27, 2018

          Hi Aatish, I haven’t tried this with balsamic so I can’t really speak to that. Reply

        • Anne
          October 27, 2018

          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. Reply

  • Ginka
    August 25, 2018

    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 ! Reply

    • Natasha
      August 25, 2018

      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. Reply

  • Rosemary
    August 25, 2018

    i just put this baby in the oven for me and my hubby to enjoy thanks Natasha Reply

    • Natashas Kitchen
      August 25, 2018

      You’re so welcome. Rosemary! Enjoy! Reply

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