This blueberry pie recipe has a golden, flaky crust filled with the most delicious blueberry filling, all topped with our easy lattice crust.
If you’ve never made a pie from scratch before, you’re in the right place! We’ll walk through the whole process, from my favorite all-butter pie crust to the easy filling and all my best tips for baking it to perfection. I’m so excited for you to make this one! It’s truly a keeper.
So many of our readers have made this recipe and come back to tell us how much they loved it, calling it the “best ever” and a “total success.” For more fruit pies, you can also see my cherry pie, this apple pie, or if you want the blueberry filling without the crust, try our easy blueberry crumble!
Key Ingredients
- Pie Crust: You can use homemade or store-bought pastry. I use my favorite flaky pie crust recipe to make this pie. It’s made with butter and hasn’t failed me yet.
- Blueberries: I love fresh blueberries for this recipe. You can use frozen blueberries, but I recommend adding them to the pie while still frozen.
- Sugar: I use granulated sugar in the pie filling, but brown sugar would be fine. If your blueberries seem really tart, slightly increase the sugar. I’ve included tips for how much below the recipe.
- Lemon Zest, Cinnamon, and Allspice: I love lemon and blueberry together. The cinnamon and allspice add a bit of warmth to the filling, but I only add a small amount since I love it when the blueberries shine.
- Cornstarch: We need cornstarch to thicken the pie filling. Although some recipes call for flour, cornstarch worked best in our testing.
- Butter: A tiny bit of butter makes the filling shiny and extra delicious.
- Egg Yolk and Cream: We whisk them together for our egg wash, which we brush over the crust. As the pie bakes, the egg and cream make the crust turn golden and shiny.
Find the full recipe with measurements below.
How to Make Blueberry Pie
Tip 1: The crust makes a difference. I highly recommend that you start with our favorite homemade pie crust. It holds up really well to the blueberry filling. You’ll use half of the dough for the bottom crust and the other half for the lattice top.
Tip 2: Make the pie filling. My favorite blueberry pie filling is really easy and lets the fruit shine. Just toss the blueberries with sugar, cornstarch, cinnamon, allspice, salt, and a little lemon zest. The filling turns out perfectly balanced and not too sweet.
Tip 3: Lattice the crust. Adding a lattice crust is easier than you think and gives this pie a beautiful, rustic look. The bubbling juices from the filling that bake up through the lattice make it look extra homemade and delicious. If you’ve never done it before, don’t worry, our video walks you through the entire process. You can also see step-by-step photos here: how to make lattice pie crust.
Tip 4: Lattice crust alternatives. If a lattice top isn’t for you, there are other great options. You can place a single sheet of dough over the filling and cut a few slits in the top for venting (like we do for our cherry pie). Or, for a different texture, try a simple crumble topping like the one we use for our blueberry crumble.
Tip 5: Finish with an egg wash: For that perfect, shiny, golden-brown crust, brush the top of your pie with an egg wash made from an egg yolk and a tablespoon of cream right before baking.
Tip 6: Don’t skip cooling your baked pie. This is the hardest part: you must let the blueberry pie cool for 2 to 3 hours before you slice it. If you cut it too soon, the filling will be runny and make your bottom crust soggy. Once it’s cool, serve it up with a scoop of ice cream, whipped cream, or coconut whipped cream.
More Pie Recipes
- Pumpkin Pie
- Apple Pie
- Strawberry Pie
- Peanut Butter Pie
- Browse all of our pie recipes
Best Blueberry Pie We've Ever Made
- PREP
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- TOTAL
Blueberries shine in this homemade blueberry pie. I highly recommend watching our helpful video, which walks you through each step. The pie is finished baking when you see the juices in the filling bubbling. If you remove the pie before the filling bubbles, the filling will be too thin and run out onto your plate after slicing.
We love adding a lattice crust and have shared step-by-step instructions in the recipe below. If you don’t want to go the lattice route, you can always top your pie with a full sheet of dough, just be sure to cut a few slits in it to let steam escape while it bakes. Another great option is a crumble topping, like the one we use for our blueberry crumble, or you could even use this recipe to make blueberry hand pies.
Watch Us Make the Recipe
You Will Need
1 (9 inch) double crust homemade pie crust, our recipe makes enough for the top and bottom crust
2 pounds (900g) fresh blueberries, about 6 cups
2/3 cup (130g) granulated sugar
1/4 cup (30g) cornstarch
2 teaspoons lemon zest
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon fine sea salt
1 tablespoon (14g) butter, cut into small squares
1 egg yolk
1 tablespoon heavy cream
1 tablespoon coarse sugar, for top
Directions
- Prepare the Bottom Crust
1Roll out the pie dough: If using a recipe that makes two crusts, roll out one of the chilled disks of dough (about half of your pie dough). Keep the other half in the refrigerator. Roll the dough, turning it a quarter turn after every other roll, until you have a circle about 12 inches in diameter.
2Line the pie dish: Gently press the dough into your pie dish, lining the bottom and sides. Be careful not to pull or stretch the dough, as this can cause it to shrink during baking. Do not trim or crimp the edges yet.
3Chill the crust: Slide the unbaked pie crust into the refrigerator and chill while you make the blueberry filling.
- Make the Pie Filling
1Make blueberry filling: In a large bowl, combine the sugar, cornstarch, lemon zest, cinnamon, allspice, and salt. Add the blueberries and gently toss to coat them evenly.
2Fill the pie: Transfer the blueberry filling to the prepared pie crust, and then place the pie back into the refrigerator while you prepare the lattice crust.
- Add the Lattice Crust
1Roll out remaining pie dough: Roll out the remaining dough to a similar size as the first piece and cut it into ¾-inch wide strips. Lay five strips over the filled pie, keeping them parallel and evenly spaced.
2Lattice the pie: Gently fold back the second and fourth strips, then lay another strip of dough perpendicular to them. Unfold the folded strips. Repeat folding back the first, third, and fifth strips and laying another perpendicular strip. Continue until the pie is covered. Check out our How to Make a Lattice Crust video for a visual guide.
3Crimp the edges: Trim any excess dough to 1 inch from the dish edge. Fold the edges of the lattice and the bottom crust under, making a thicker border on the dish’s lip. Crimp the edges as desired. Dot the butter over the open lattice areas.
4Add the egg wash: Whisk the egg yolk and cream to create an egg wash, then brush it over the crust. Sprinkle with coarse sugar and refrigerate the pie for 10 minutes before baking.
- Bake the Pie
1Preheat the oven: While the pie chills in the refrigerator, position an oven rack in the lower third of the oven and place a baking sheet on it (this will catch any potential drips from the pie). Preheat the oven to 400°F (204°C).
2Bake the pie: Place the pie on the hot baking sheet and bake for 20 minutes. Then, reduce the oven temperature to 350°F (177°C) and continue baking for another 35 to 45 minutes. Blueberry pie is done when the crust is golden brown and the filling is bubbling enthusiastically. If you notice the crust edges browning too quickly, cover them with aluminum foil and continue baking until the pie is fully cooked.
3Cool completely before serving: Allow the pie to cool for two to three hours before cutting for the best results (this gives the filling time to thicken and set properly).
Adam and Joanne's Tips
- Storing: This pie lasts up to 2 days, covered on the counter or in the fridge for up to 5 days. For the best results, wrap the pie with plastic wrap or store it in an airtight container. The baked pie can be frozen for up to 3 months when wrapped tightly in plastic wrap and aluminum foil. Thaw overnight in the fridge.
- Blueberries: I prefer this pie with fresh blueberries. If you use frozen blueberries, do not thaw them first. The pie will take longer in the oven if you use frozen blueberries.
- Sugar: Feel free to add more sugar if your blueberries are more tart, as they often are in the wintertime. 2/3 cup (135g) is perfect for sweet blueberries. You can increase to 3/4 cup (150g) if required.
- The nutrition facts provided below are estimates.
I’ve never made a pie in my life, took a gamble on this recipe… and achieved perfection!!! As soon as I had a taste of the blueberry filling (used rice wine vinegar instead of the lemon zest, as I had none on hand) I knew that it was going to taste amazing. I had two, like 5 inch ceramic pie tins that I used, and I used about a quarter of the ingredients for the filling. I have enough dough to make some more tomorrow! I’m thinking apple this time.
I do not recommend using frozen Maine blueberries! I tried it, using double the cornstarch and an additional 30 minutes of bake time and the berries just spilled out with a bunch of liquid. The liquid soaked into the pie crust leaving it very soggy. So next time I will cook the frozen berries slightly first before filling the pie. That being said, the flavor was fabulous. So I will try this again and see how it turns out.
I made this blueberry pie for some French friends in France, using fresh berries from Morocco that have suddenly appeared on the market at reasonable prices, and they loved it. The taste was perfectly balanced with the lemon zest and just a small hint of other spices just right to set off the berries, and overall it was not too sweet. (In the future, I will add just a little more cornstarch.) The recommended pie crust came together well in a food processor, was easily manipulable and flakey when baked. Definitely a winner recipe. Thank you!
This is my first attempt at making a blueberry pie, and it was phenomenal! I followed the recipe to the letter, and while my feeling was a little runny, I attribute that to the gigantic blueberries that I had. Will definitely make this again, it was a complete hit! And oh my that crust! So yummy.