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
Hello Natasha.
Another perfect recipe. I have been always intimidated by recipes that requieres dough or kneading. So far my husband loved the pie. But I want to try to make it again till I feel comfortable. I want it to look picture perfect.
I do have a question. If I want to make a mixed berry pie (raspberry, strawberry, blueberry and blackberries) is it the same concept ? Put all the berries inside the pie without cooking it on the stove first? I saw other recipes and people usually cook all the berries first but it looks too smushed. I like it when you can see most of the berries.
Hi Sophia! 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.
Hi Natasha.
I made another pie and I tried it with your technique but I did it with all berries. Strawberry, blueberries and raspberries. I didn’t cook the filling first. I did it just the way you did with the blueberries pie. It came out perfect. The berries I picked were so sweet and fresh I was able to cut down the sugar a bit.
Thank you. Your are awesome.
Thank you so much for sharing that with me, Sophia! I’m so glad it turned out nicely!
Hello
Thank you for sharing this recipe!
I just wanted to say, I made this pie yesterday following the recipe exactly.
I put 8 tablespoons of ice water in the dough instead of 7, so my dough was slightly sticky. Because of that I had to add a sufficient amount of dry flour while rolling.
After I placed the first layer into the pan, I then added the filling, then I started rolling and cutting the second layer.
I baked the pie for 60 minutes.
The reason I am telling you this is that base seemed undercooked and it was difficult to cut while serving.
Could it be because of the 2 mistakes? The additional tablespoon of water and adding the filling before rolling the second layer. Or any other reason?
However the taste was amazing and I’d love to make it again :))
Hi V! You’re welcome, I’m glad you loved the recipe. I have been adding 6-8 TBSP of water, this number can fluctuate based on how things were measured and the temperature of your ingredients. Did you use a smaller pan by chance and the dough was thicker? I wonder if the oven wasn’t fully preheated or if the type of pie pan that you used could have affected this (stone, glass, metal- they all conduct heat differently). If you don’t already use one, I highly encourage an internal oven thermometer, it is very helpful in baking. I hope that helps troubleshoot for next time. You could also blind-bake the pie crust, but I have not found this to be a necessary step with this recipe but it may require some experimentation with your oven since every oven bakes differently. Also, you may find this article helpful from King Arthur Baking.
Hi Natasha,
I just made this blueberry pie today and first reports are that it tasted great BUT it is very “watery/soupy”. I did use frozen blueberries and did not account for that. Pie started bubbling over but should I lower heat and ” cook off” that extra moisture?
Hi Ken, it’s hard to say what the culprit is if you’re making changes or altering the recipe. I recommend trying it as written first 🙂 I hope you give it another try soon.
I will do that and see how it goes but if you can give me a tip or two on how best to utilize frozen blueberries I would appreciate it!
Hi Ken, We have a section on that in the recipe “Can I substitute frozen blueberries?” I hope that helps!
So. Many. Ads.
I couldn’t get this to display on my phone due to the ads constantly running. Although the pie was delicious, another time, I’ll find a better site.
Thank you for sharing your concerns and feedback. The only way we can continue providing free recipes is by having ads on our site so we are not able to remove those at this time. We find that most people would rather see the ads than pay to see the recipes. Also after a while, you should be able to close the ads.I appreciate your feedback and I hope you love every recipe you try.
That’s very fair! It’s just that I’ve never had so many adds on a site that my phone (iPhone 11) kept moving around the recipe to the extent that I was not able to read the recipe on my phone.
Use DuckDuckGo. Solved all the add problems I was having like you. 😉
Put in “AdBlock” & it installs a program that will block ads. You have to click on it, every site you open but its worth it.
I don’t have a deep dish pie pan, so I kept the remaining blueberries for your overnight oats! 🙂 It’s in the oven now, but wondering how much I should adjust the baking by since it’s in a regular 9″ pie plate?
Hi Lauri! I hope the pie turned out great. I assume it was done in the oven by the time I was able to respond to your comment.
Fantastic blueberry pie – totally delicious and easy (cheated and used pre-made crusts) as part of my husband’s Tasting menu for Valentines Day!
That’s wonderful. So glad it was enjoyed.
Amazing, amazing, super yummy!!
My boys loved it very much!!
Thanks a mill Natasha!
Thank you, we’re so glad you and your boys love it!
Hi Natasha, just would like to know if with this recipe, can I make a triple berry pie?, meaning blueberry, blackberry, and raspberry.
Thank you
Nancy Giammatteo
Hi Nancy! I haven’t tested that with raspberries or blackberries but I think that will work great! Let us know how they turn out if you experiment.
The pie was amazing!! Your crust is better than my usual recipe – so light and flaky.
Blueberries were a little soupy but I expect that when I cook fruit. I much prefer soupy to a gelatinous finish!
Fabulous recipe, great directions, photos for how to do the lattice (my first time) were both clear and helpful!
My husband thanks you! I make apple and pumpkin pie at thanksgiving but blueberry pie is his favorite. It took me more than a decade but I made it for him and he loved it!
Thank you so much, Jen for sharing that with us. Hope you’ll love all of the other recipes from us that you will try!
I made the blueberry pie for the 1st. Time. It came out very delicious!!! Love your recipes.
I’m so happy you’re enjoying my recipes, Sylvia! Thank you for sharing that with us!
Does the crust get soggy? If so, can you blind bake the crust? What temperature and how long to blind bake?
Hi Linda! I do not pre-bake this crust. For fruit pies, it’s generally not needed. I do pre-bake the crust for my pumpkin pie though.
Just baked this pie for thanksgiving tomorrow. Silly me didn’t read the notes that said to freeze assembled before baking. Would you recommend letting it cool and then refrigerating overnight and re-baking a bit tomorrow? Or should I leave it out on the counter overnight?
Hi Samantha! Yes, you can refrigerate it after it cools or you can leave it out overnight and reheat it the next day.
So excited to try this recipe, as its my husband’s favorite type of pie! I have bought a bag of frozen blueberries and a frozen pie crust. Should I bake the frozen crust before filling and baking with the berries? Also, I have frozen puff pastry that I plan to use for the lattice! Any tips are greatly appreciated!
Hi Jenn, see my recipe notes above for instructions to use frozen blueberries. You do not have to pre-bake the pie crust. I have not made this with puff pastry to advise, but you may find some helpful information in the puff pastry pie recipes HERE. Good luck!
I made this pie a few days ago and it was beautiful. I did discover that I don’t care for cinnamon in my blueberry pie. Other than that it was delicious.
I’m so glad you enjoyed it, Maggie!
I made this the other night and was disappointed 😞. It was way tart and wasn’t what I thought it would be. Followed the recipe and everything.
Hi Ashley. I’m sorry. All blueberries are different, some sourer than others. I put a note in my blog that the sugar can be adjusted to use more if your berries are tart, or less if your berries are especially sweet.
Yeah I had the same problem. I never made a blueberry pie before so i didnt know it could be so tart. I would of added another 1/2 cup of sugar.
Hi Maryse, since some blueberries are sourer than others, a bit of sugar may be needed. I hope you give this another try soon.
Love all your recipes you’re the best I’ve tried so many of your recipes they’ve all turned out great but I do have a question about your blueberry pie can I put it all together and freeze it raw for a month.
Hi Rosie! I have not tested this with a raw pie. The finished pie can be wrapped tightly and frozen for up to 2 months. You can also freeze individual slices if you have leftovers. It reheats great. See my recipe notes for instructions on this.
Can I use Splenda instead of sugar? Also how many cups of blueberries for a regular pie crust instead of a deep dish one?
Hi Cathy, I have not tested this with Splenda to advise. The exact same pan is not necessary but it should be a deep dish pie pan and it will be the same.
It was easy but made way way too much filling. I made two large hand pies with the left over filling. My actual pie had to bake for 1hr and 15ish minutes and still looks super jiggly so I’m not sure how well it’s going to set up when cool. If I make this recipe again is split the the filling into two crusts.
Hi Holly, this recipe is written for 1 deep dish pie pan. I think it would be too much for hand pies to use that much filling and would need to be adjusted.
First time I made a blueberry pie (I am 76!). A big thank you.
You are very welcome!
Hey, thanks for the recipe, but I encountered some problems. I made the pie exactly like in the recipe, used fresh blueberries and baked for as long as told in the recipe in the exact same heat and rack position. Yet the filling was suuuper runny, I had to cut the first serving away to make room for the liquid to gather so I could drain it then. Not sure what happened here…
Did you alter or change anything in the recipe in any way? I just want to be able to understand what exactly happened and why it became runny. 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!
You are an awesome cook and I love to watch you as your enthusiasm is amazing. I would love to make an apple pie like my aunt use too. However, at 78 that would be hard for me. I do enjoy your video’s. Blessings
Hello Margaret, good to hear from you, and thanks so much for your good comments. I hope you can one day try some of my recipes!
Margaret, please try Natasha’s recipe for apple pie — it is the best I have ever had! Even if you have to use pre-made pie crust, the filling makes it totally worth it!!!