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.
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.
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.
Common Questions
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.
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.
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 Crumble
- Lemon Blueberry Cake
- Blueberry Muffins
- Blueberry Smoothie
- Pierogi with Blueberries
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, for egg wash
Instructions
- 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
Nutrition Per Serving
Filed Under
Mmmmm ! Nat your pies look amazing !! Blueberry is one of my faves . I have to trry your pie crust because it is different then the one I have been using , thanks for sharing another great recipe😃
I hope you do try it, it is what we use for all of our pie recipes and we love it!
I just took my pie out of the oven and it turned out perfect.
Made with Northern Ontario wild blueberries my nephew picked and brought over this morning.
Wish I could send a picture.
Thanks for the wonderful easy recipe, I made it exactly as directed. Yum.
Now what can I make with the rest of the blueberries? Besides freezing them.
I’m so glad it turned out perfect, Denise! Thank you so much for sharing that with me! We have our blueberry recipes listed HERE to review for more ideas!
I’m curious if you think this pie would be suited to a typical crumble topping instead of another layer of pie crust?
Hi Karen! I have not tested that, but I think it would work just fine. If you experiment, please let us know how it turns out. 🙂
Hi Natasha,
I just made this blueberry pie recipe 5his week and it was delicious. Thanks for another great recipe and can’t wait when your cookbook comes out to buy!
That’s wonderful, Karen! Thank you for the review.
Loved this recipe. I had 4.5 cups of fruits (strawberry,blackberry & blueberry) and changed the sugar to match the proportion!
I also added some decorations with extra pie dough on the lattice which was fun ( a lil challenging too haha) Thanks once again Natasha 🙂
I’m sure the finished product looked great! Thanks for sharing and I”m glad you enjoyed making this recipe.
The pie is currently in the oven and my house smells amazing. Everyone is waiting for it to be done, I had one question, how long do I let the pie rest before we can cut into it?
To hold its shape it may take a few hours to rest. Google recommends 20-30 if you like warm pie. Otherwise, a few hours to keep its shape. 🙂
I need to make a pie for pi day at my son’s school. Can I prep everything the night before and pop it in the oven the morning of? Or do you suggest a different type of pie that can be prepared ahead of time?
Hi Diana, I have made it a few days in advance and put it in the freezer. It is best to freeze before baking vs after if you plan on doing that. Freezing after will cause the dough to be tougher. I have let it thaw before baking before and it worked out really well! I have not kept it in the refrigerator but that might work if it’s only for a short amount of time. You can also prepare the crust and refrigerate it up to 3 days ahead. Soften slightly at room temperature before rolling it out. I hope that helps.
I have already made your apple pie recipe and it was a success 🙂 I plan to make this one for New Years, but I don’t think I’ll have access to fresh blueberries so I would have to substitute with frozen ones. I really want to avoid a soggy crust, so should I add more flour to the filling? Or maybe thaw out the fruits first? Also I don’t want the pie to be too sour either, how could I avoid this? Thank you !
Hi Angela, Frozen will work, but you will see a big difference between frozen vs. fresh blueberries. Frozen tend to release more liquid and don’t hold their form. Here’s what one of our readers wrote: ” 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 hope this helps!
Hi Natasha – looks like a beautiful recipe and I am going to make it. Just wondered if I can substitute cornflour for all-purpose flour in the filling only, and would I use the same quantity as specified in the recipe (i.e. 4.5 tablespoons)?
Hi Melinda, I honestly haven’t tested that to advise. If you do an experiment, please share with us how it goes.
Hi Natasha! I’ve made this recipe before and it has become a family favorite for the holidays. I was wondering if it’s possible to make it in advance and freeze it for a day or two?
Hi Sofi, 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!
Chose this recipe based on all of the great reviews but sorry to report that I’m just disappointed I wasted 6 cups of fresh blueberries. Followed the recipe exactly but 2 tbsp lemon juice, plus zest was way to much. My pie is sour. 🙁
Hi Mel, I haven’t had that experience, but I am always happy to help troubleshoot. Did you add the recommended amount of sugar? Also, if your blueberries were very tart, you would want to put more sugar.
I made this exactly according to the recipe. It was a very big hit! Thank you for all your wonderful recipes. I have never made any of your recipes that were less than 5 star! You’re my go to! I’m buying your cookbook as soon as it hits the shelves!❤️
That’s just awesome! Thank you for sharing your wonderful review, Cheri!
I love your recipes. I do make a lot of them and my family loves the meals. I was wondering if you had a cook book and do you have low sugar desserts. Thank you for your recipes.
I’m so happy you’re loving my recipes, Edith! I don’t have a cookbook out yet, but it’s on my list of life goals.
Absolutely THE BEST pie you will ever eat!!! Thanks for the recipe!
Thanks for the awesome feedback!
My friend is allergic to cinnamon. Can I omit it? Or is there a substitution you recommend? Thank you!
Hi Tracy, someone shared that they omitted it and the result was okay too, they still liked the recipe without it.
Awesome, thank you! And I recently made your dutch apple pie and it was fantastic!! Thanks for the great recipes!
You’re welcome! I’m so happy you’re enjoying my recipes!
My pie is in oven…..I have always bought pre made frozen crust so I’m excited to see how it turns out😊
I hope you love it! I bet your home smells so good right now!
Not certain what I did wrong but after one hour I couldn’t even roll the dough.
Hi Patty, I haven’t had that experience, was anything possibly altered in the recipe? Were the ingredients measured and followed exactly as written?
Your pie was delicious I added a tsp of ginger an did the lattice dough free handed it was a great tasting pie everyone raved on how delicious it was more fruit than jelly like other bakery pies that use all sugar an no fruit with only half cup of sugar even my mom thats diabetic loved this pie to an said it wasn’t that sweet an sugary either. Great recipe Natasha.
That sounds delicious and beautiful, Harold! Thank you so much for sharing that with me.
Made this the other day and it was fantastic. I made my pie smaller because it is just me and my fella, so I just estimated the amounts I needed. Turned out wonderful. The only thing I did different is that I add a few little pats of butter over the top of the fruit for added richness (like my Mom always did). Another winning recipe. Thank you, Natasha.
I’m happy that you loved this recipe, Carol! Thank you so much for your review.
AWESOME pie! My husband loved it and I did too. Best blueberry pie ever! But I had to aluminum foil tent the pie to prevent the lattice top from burning. Advice?
I’m so glad you enjoyed it, Jeanne! The foil will avoid it, depending on the oven and how hot/ close it gets sot the burner.